This week on The Whiskey Trip Podcast, Big Chief is in the Big Easy - New Orleans, Louisiana - visiting with David Whitmore and Brian Landry at the Jack Rose Restaurant. The Big man chats with David and Brian about their adventures in starting The Kitchen Table at Jim Beam Distillery and how they both got their starts as Chefs. They explain the menu and how it must complement the whiskey. In the first half Big Chief, David and Brian start with Basil Hayden Red Wine Cask Finish. They then move to Japanese Hibiki Whiskey from Suntory. Big Chief describes it like the perfect blend of bourbon, Irish whiskey, and Scotch. In the second half they sip on a Baker’s 7 year which is actually 8 years and 9 months at 107 proof. They finish the show with some Sweetens Cove. This whiskey got its name from a golf course that has a tradition of new golfers taking a shot of whiskey on the first hole. This ride on The Whiskey Trip shows how great whiskey, food, and laughter are great for the soul when shared with awesome friends. Go visit these two amazing chefs at Jack Rose or The Kitchen Table. You won’t be disappointed. Cheers!