58: Rhode Island

In this episode of the Find Dining Podcast, we speak with Frank Martucci, the General Manager of Beverage Operations at the Twin River Casino and the National Vice President of the United States Bartenders' Guild. We talk discuss whiskey, bourbon, rum and bitters. Find out more about the Taste Trekkers Food Tourism Conference Visit the Twin River Casino website Visit the United States Bartenders' Guild website Thomas Tew Rum is a single barrel rum distilled in Newport The International Bartenders Association hosts the World Cocktail Championship The Sons of Liberty distillery is in North Kingstown Jim Beam has released a white whiskey called Jacob's Ghost Try some whiskey from Death's Door Spirits in Wisconsin Fred & Steve's is a great steakhouse at the Twin River Casino Cook & Brown has been nominated for a James Beard Foundation Award two years in a row The Dorrance and Farmstead in Providence have amazing cocktails DeWolf Tavern and Persimmon in Bristol are great restaurants Project Broken Wheel fixes up bikes and donates them to children Food for Thought: Q: What is the difference between bourbon and whiskey? A: Bourbon is from the U.S., its base spirit must be made of at least 51% corn, and it must be aged in a barrel for at least 2 years. Out of the Frying Pan Picks: Favorite Bartender: Jesse at Justine's Favorite Seafood Restaurant: Boat House in Tiverton Favorite Place to Take Out-of-Town Guests: Spain in Cranston and Narragansett, Pineapples on the Bay in Newport, Persimmon or DeWolf Tavern in Bristol, The Dorrance or The Eddy in Providence Favorite Place to go before Waterfire: The Red Fez, Gracie's, Birch Favorite Italian Restaurant: Constatintino's Venda Bar & Ristorante, Siena, North, Nick's on Broadway Favorite Chefs: Champe Spiedel from Persimmon