The New York Times

New York Times

For their latest ’36 Hours in Louisville’ feature, the New York Times worked with Estes PR to visit Butchertown Grocery, Copper & Kings and the Brown Hotel.

The Local Palate

The Local Palate

Derby season brought The Local Palate to the Brown Hotel for party appetizers and cocktails featuring local spirits like Copper & Kings brandy. Plus, they visit Etch in Nashville for Southern sommelier wine insight.

Southwest: The Magazine

Southwest Magazine

Looking for a refreshing summer cocktail? Southwest talks to Etch in Nashville for their redheaded chef drink.

Food Network Magazine

Food Network

It’s not Derby Day without Hot Browns! Chef Damaris Phillips shares her version of the Brown Hotel favorite in Food Network Magazine.

Bon Appetit

Bon Appetit

Bon Appetit explored where to eat like a local across the country – including finding the best ramen in unexpected places, like Saltine in Jackson, Miss.

Wall Street Journal

Wall Street Journal

Where to eat and drink in Kansas City? The Wall Street Journal asked KC chefs Colby and Megan Garrelts for their insider info.

New York Times

New York Times

The New York times visits chef James Rigato in Detroit where he is making Michigan proud.

Forbes

Forbes

“Tastemaker” David Dafoe is profiled by Forbes for his innovative beverage development business Flavorman in their Dec. 15 issue.

Garden & Gun

Garden&Gun, Feb/March2016

The revival of brandy! Copper & Kings brings back the staple in Garden & Gun.

Food & Wine

Food&Wine, Copper&Kings

Copper & Kings’ Absinthe makes the list of Food & Wine’s “10 Objects of Our Obsession”.

Cooking Light

Cooking Light - August 2015

Eat more fish! Honolulu Fish owner Wayne Samiere talks to Cooking Light for a fin-to-fork guide on eating sustainable seafood.

Chilled Magazine

Copper & Kings, Chilled Magazine

Founder Joe Heron discusses Copper & Kings’ sonic aging process.