In 2013, the accomplished culinary team of Ryan Meany and David Szlam established Virgil Kaine Bourbon. Meany assisted in opening Charleston’s Husk restaurant, while Szlam received training from award-winning Chef Daniel Humm, who is currently employed at Eleven Madison Park. Virgil Kaine started out wanting to make whiskey of the highest caliber. Szlam and Meany were inspired by culinary techniques and experimented with different blends and infusions, playing around with select components to create their whiskeys that challenged conventional wisdom.

This pleasant take on your typical Southern bourbon comes from a small batch libation. Starting with the full-bodied Lowcountry whiskey made by Virgil Kaine, this bourbon is blended with a hint of heirloom ginger that is picked merely thirty miles away from the bottling location. Only found south of the Mason-Dixon Line, this wine has a sweet finish after an incredibly smooth and well-balanced flavor with mild vanilla flavors after only one sip.

Sorghum, citrus, and oat notes can be detected in the nose. Sherry, ginger, and dried apricot are the flavors that accentuate the tongue, and a full-bodied finish with hints of vanilla and mild tannins rounds it all off.

David Szlam and Ryan Meany started Virgil Kaine because they wanted to use their experience in cooking to produce whiskey of the highest caliber. After completing the Le Cordon Bleau Culinary Program at the California Culinary Academy and working with a number of renowned chefs, Szlam opened his own restaurant, Cordavi, in Charleston, South Carolina. In 2006, Esquire called the restaurant one of the top 20 new eateries.

Szlam persisted in pushing himself, which resulted in the 2011 launch of Virgil Kaine Ginger Infused Bourbon and the 2013 collaboration with a second chef to grow the new company. This is the role of Ryan Meany. The two were a perfect match because they shared a love of whiskey and had similar visions. He had a bachelor’s degree in marketing and a culinary arts degree from Johnson & Wales University, along with plenty of culinary experience, having opened the Burger Babies restaurant and worked with famous chefs.

According to legend, Virgil Kaine was a railroad conductor during the American Civil War who, at night, engaged in bootlegging by building a still within his train car. After being apprehended and shot, he discovered a way to lessen the whiskey’s kick by infusing it with ginger. Although the brand originated there, Szlam and Meany have been applying their knowledge to a variety of expressions, such as infusion and maceration.

Bourbon is one of the quintessential American products; while it is primarily made in Kentucky, it may be manufactured anywhere in the country.

It needs to be bottled at 40% ABV or higher and manufactured with at least 51% maize. So why not give this timeless American recipe a shot?

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