liquids | urban bourbon trail
Urban Bourbon Trail
Proof On Main
Since it first opened in 2006, the 21C
BY MICHAEL L. JONES | PHOTOGRAPHY BY DAN DRY
Museum Hotel Louisville has twice been named the Top Hotel in
In 1964, Congress declared Bourbon America’s only native spirit. Kentucky is responsible for 95 percent of the world’s supply thanks to a natural mix of climate, conditions and pure limestone water necessary for the liquor’s production. That makes Bourbon a major draw for any tourist visiting the Bluegrass State and thus a must-have for all the establishments that cater to them. The bartenders at Proof on Main have created several award-winning Bourbon cocktails, but it is the restaurant’s cooks who make Bourbon a special attraction for hotel guests by finding unique ways to use the liquor’s flavor in their dishes. “We are using primarily the Bourbon barrel itself,” explained Executive Chef Mike Wajda. “We are turning them into smokers. We are also fermenting some things inside barrels, and we cook with the Bourbon
the U.S. by the readers of Conde Nast Traveler magazine. That is because it is more than a place to eat and sleep – it is a bona fide cultural institution. The 21C broadens public access to contemporary art with its rotating collection of paintings, sculptures, photos and video installations. That same creative spirit extends to Proof on Main, the hotel’s celebrated restaurant. This is especially apparent in the way the bartenders and cooks at Proof on Main use Kentucky’s most popular export: Bourbon.
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