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Goose Island's Bourbon County Stout was one of the first bourbon barrel-aged beers. It was first produced by Greg Hall in Chicago in 1992, when Jim Beam gave the brewer a couple of used barrels; however, according to Hall's assistant brewmaster and other pieces of evidence, it may not have been produced until 1995. [23]
Koval Distillery is a craft distillery located in Chicago, Illinois (established in 2008). [1] It is the first distillery within Chicago's city limits since Prohibition . [ 2 ] Koval's founders, Robert and Sonat Birnecker, left academic careers to found the distillery, aiming to bring the distilling traditions and techniques of Robert’s ...
The Bottle Rockets performing at the Hideout in Chicago on November 21, 2015. Hideout Chicago, also known as Hideout Inn, is a music venue and former factory bar located in an industrial area between the Lincoln Park and Bucktown neighborhoods of Chicago in the Elston Avenue Industrial Corridor. [1]
The hotel brand, in partnership with Bucket Listers, will have Mariah Carey’s Black Irish Holiday Bars in select cities, including Chicago, Dallas, New York City, Nashville and New Orleans, from ...
The bar was purchased by Tom Chamales, a real estate developer and tavern owner, and was renamed Green Mill Gardens in 1910, [4] a nod to the famous Moulin Rouge ("Red Mill") of Paris. [5] In its early years, it was a popular hangout for movie actors from nearby Essanay Studios . [ 6 ]
Bourbon bars just outside of Lexington and worth a drive: Jake’s Cigar Bar and Lounge, Nicholasville. 100 Langley Drive, Nicholasville; 859-273-0351; jakescigarbar.com.
L & L Tavern is a bar at 3207 N. Clark Street (at Belmont Avenue), in the Lakeview neighborhood in Chicago. It was named one of the best dive bars in the country by Stuff Magazine. [1] When it opened was by Paul Gillon in the 1950s, the bar was called the Columbia Tavern & Liquors. Its current name comes from prior owners Lefty (John Miller ...
[3] [2] The most popular of the in-vogue "old-fashioned" cocktails were made with whiskey, according to a Chicago barman, quoted in the Chicago Daily Tribune in 1882, with rye being more popular than Bourbon. The recipe he describes is a similar combination of spirits, bitters, water, and sugar of seventy-six years earlier.