Food

Tart. Tangy. Sharp. Sour. It is sometimes formidable, sometimes subtle. It is a sensation that is unmistakable—and often desirable.

Sour drinks are nothing new, but in recent years, the tingle on the tongue has become trendy in cocktails and craft beer. So get ready to pucker up and enjoy the power of sour!

SHRUBS

Nothing beats a homegrown tomato in July. The beauty of the vine-ripened fruit, bathed in the sun, is undeniable as we savor the delicate balance between sweet and tangy. Come January, we decry the lack of tomatoes as our options dwindle to imported, often flavorless varieties shipped in from hundreds of miles away.

When Dry Ground Brewing finalized their first offerings, they already had plans in mind for future beer creations.

All along, the brewery intended to craft a bourbon barrel-aged series. As destiny would have it, both Roof Brothers and Wagner Wine & Spirits had hand-selected bourbons from storied distilleries, and both had barrels.

Sara Bradley Has Come Home To Her Roots.

Sara Bradley has come home to her roots.

Photos by Glenn Hall

Paducah’s newest tea and coffee shop is blending an English aesthetic with some American ingenuity and the results are simply delicious.

For Peter and Amber Barnett, business and passion are brewed from a cup of Earl Grey tea.

On a pristine, early spring day in Paducah, there emerges a sound that has been noticeably absent in recent years on North 12th Street. Lively conversation and laughter swirl about a group of friends, some old, some new. Their merriment lingers for just a moment before racing through the propped-open door and across the sidewalk to the street in front of Happy's Chili Parlor.