Family-owned and operated since its inception on St. Patrick’s Day, 1937, by Aloysius Lambert “Thompson” Willett, who produced 30 barrels on that first lucky run, Willett Distillery occupies a patch of prime Kentucky real estate (lush, verdant, and spring-fed) just outside of Bardstown.
If you're looking to taste the true spirit of bourbon, you're liable to hear tell of some legendary bottles. But if it's A. H. Hirsch Reserve Straight Bourbon Whiskey you're after, you might have better luck finding the Holy Grail.
A partial audience shot for one of the shows. Ticket demand was so high for Cincinnati, that the TC tour added an extra show to both the Hebron and Hyde Park locations for a total of eight over two days.
Another partial audience shot. The tent seats approximately 100, with standing room only for another 100-plus around the perimeter. According to Fred, master of ceremonies (and marketing director for NBC Universal), Cincinnati's audience numbers were the largest for the TC tour thus far.
Lamb was the protein chosen by Cincinnati fans on the TC tour's Facebook page. Chef Richard Blais chose a cross cut of lamb leg, "fast slow-cooked" it, and perched it atop a smooth turnip puree partnered with pickled radishes and turnip greens.
Another first for the tour, no other city had chosen lamb as the protein (let's see how they feel about goetta next time around). Chef Eli Kirshtein served lamb sausage with pea puree, spring onion, fennel, and pecorino romano, and finished it with a drizzle of white truffle oil.
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