At one-week-old Hearth & Dram, it wasn’t the intoxicating smell of roasted suckling pig, the game-y bite of fresh bison tartar, or the deep savoriness of roasted hen of the woods mushrooms that secured my devotion. No, it was the impressive library of whisk(e)y, bourbon, and rye—more than 350 varieties in total—that won me over.
Written for 5280.com. Read more about Hearth & Dram here.
Claire Lardizabal 