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Oct 22, 2014
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Intelligent Content For The Food Fascinated
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SERVING SAINT LOUIS SINCE 1999
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That’s the Spirit: Barrels find a life outside the bar

June 18th 10:06am, 2013

 

Three years ago, Ted Kilgore let a cocktail age in a whiskey cask and served the city’s first barrel-aged cocktail at Taste six weeks later. Now that barrel-aged cocktails are on menus all over town, the aging craze has migrated out from behind the bar. Folks are dumping everything from maple syrup to milk into the cask and letting wood and time work their magic. The result: The same deep flavors, round notes, heady aroma and stunning color we expect in the glass are landing on our plates. Click here for the full story.

- Photo by Greg Rannells

 

By Ligaya Figueras

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