Bourbon's growing popularity is changing an industry with deep roots in Kentucky. We travel there to learn what that means for one of the oldest and one of the youngest bourbon masters.
Paul in Chicago sees no reason why whiskey, bacon and pie should live in separate worlds, so he signed up for a pie contest: There was bacon and bacon fat cut into the crust and a tablespoon of whiskey in the pecan filling. . . This was a nerve racking event for me because it was the first time I ever