Bourbon is being used for more than just a stiff drink

12/19/2012 | Forbes

Bourbon is showing up in more than just a rocks glass these days -- chefs, food manufacturers and even chocolate makers are using the liquor's flavor to make new, inventive products. Raaka Chocolate, of Brooklyn, N.Y., puts raw cocoa nibs in old bourbon barrels for a month before making them into chocolate bars, and James Beard Award-winning chef Sean Brock uses bourbon barrels to make soy sauce and bourbon barrel miso at his restaurant Husk in Charleston, S.C.

View Full Article in:


Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Executive Chef
Whole Foods
Bellevue, WA
Sous Chef
Salt Lake City, UT
Executive Chef
The Lodge & Spa at Callaway Gardens Job
Pine Mountain, GA