Ep 7. Louisville: Bourbon and Burgoo

In this episode of Bizarre Foods with Andrew Zimmern, the host travels to Louisville, Kentucky, to explore the city's unique culinary offerings. But rather than focus on its famous fried chicken or hot browns, Zimmern sets his sights on two southern staples: bourbon and burgoo.

During the episode, Zimmern takes viewers on a tour of some of the region's most famous bourbon distilleries, including Maker's Mark and Woodford Reserve. He talks with master distillers about the rich history of bourbon in Kentucky and explores the intricate process of barrel aging and tasting.

But Zimmern's exploration of Louisville's culinary scene doesn't stop at bourbon. He also delves into burgoo, a hearty stew made up of a mishmash of meats and vegetables. The dish is a staple of many southern cookouts and festivals, including the annual Kentucky Derby. Zimmern tries several different versions of burgoo, including a traditional recipe made with squirrel and a more contemporary version featuring rabbit and blackberry.

In addition to bourbon and burgoo, Zimmern also samples other local delicacies, including spoonbread, sorghum syrup, and a unique take on the hot dog that features bourbon-smoked sausage and pickled okra.

Throughout the episode, Zimmern's enthusiasm for the flavors and traditions of Louisville shines through. He talks with locals who are passionate about their food and culture and highlights the unique history and character of each dish he tries.

Overall, this episode of Bizarre Foods with Andrew Zimmern is a deliciously entertaining exploration of Louisville's culinary offerings, from the smoky sweetness of bourbon to the hearty comfort of burgoo.