Well here’s something a little new: Tasting Table has moved into the sponsored content arena, or at least moved me there. It was an easy transition, since it speaks to two of my favorite things: bourbon and cool ways of doing sustainability. Part of why I love to cook is the efficiency of always finding more uses: there is no waste, only new applications. And that’s how Colby Frey, who is a very cool guy, from everything I can tell, runs his farm and distillery. Low-power, short-distance, full invocation of every resource at hand. I see this again and again in whiskeymaking: the idea of stewardship of the land, of finding fun and intriguing avenues for what could be considered waste…turning byproducts into innovations. Maker’s Mark is great at it. So is Buffalo Trace. But the Frey family really brings it to a whole other level.
So it is that we find ourselves the author (or in your case, gentle reader) of two new articles about what the Freys are bringing back–hopefully inspiring other farmers and distillers to do as well. Consider this your “Hi, I Write for Mashed / Food Republic Now” post:
Mashed: What’s In Your Glass?
Food Republic: The Nevada Farm Whiskey Lovers Have to Visit