I would really like to know if it is a common habit amongst Kentuckyans and Americans in general to have a bourbon with crushed ice, with food, e g T-bone steaks or b-b-q dishes?
I´m writing an article right now about the traditional use of spirits with food, for example my own countrys smorgasbord with aquavit, reposado tequila with mexican dishes etc.
I recall a meeting two years ago in Lawrenceburg with Jimmy Russell. Me and my colleagues went to an ordinary steak-house with Mr Russell and he ordered a straight Wild Turkey (of course) with a lot of crushed ice in it. We, of course, did the same and it was lovely with the grilled meat.
Please, If anyone has any opinion in this topic, please let me know!