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.

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