Q & A with JBF Award Winner Julian P. Van Winkle III
Winner of the 2011 JBF Award for Outstanding Wine and Spirits Professional, Julian P. Van Winkle III carries on a century-long tradition of producing premium bourbon at Old Rip Van Winkle Distillery in Louisville, Kentucky.
The James Beard Foundation: Rip Van Winkle is a four-generation family company. How did you get involved in the business?
Julian P. Van Winkle: I started working for my dad in 1977. At that time we were selling just one age of Old Rip Van Winkle. We also sold decanters filled with our whiskey. I took over the company in 1981 after my father passed away.
JBF: Can you describe your bourbon recipe and the impact it has on the flavor of your products?
JPVW: Bourbon must be made from at least 51 percent corn. Rye or wheat can also be used. My
Eye Candy: Old Fashioned
A bartender prepares an Old Fashioned using 12-year-old reserve bourbon from the Old Rip Van Winkle Distillery. The cocktail was served at a Beard House event that featured top chefs from Kentucky.
To see more photos of the Bluegrass State–themed dinner, click here.
On the Menu: March 28 through April 3
Here’s what’s happening at the Beard House and around the country next week:
Sunday, March 28, 6:00 P.M.
Sunday Supper at Chelsea Market
Lined with grocers and charming eateries, Chelsea Market is New York’s one-stop shop for every gourmand’s needs. Back by popular demand, this convivial Friends of James Beard Benefit will feature a diverse group of talented chefs who will gather under its roof to prepare the ultimate family-style meal.
Wednesday, March 31, 7:00 P.M.
Kentucky Bluegrass Chefs
When you bring six of Kentucky’s top chefs and some of the best handmade bourbon money can buy up to the Beard House, the upshot is bound
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