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An Interview with Jimmy Russell
by Phillip Silverstone

Jimmy Russell I met with Jimmy Russell recently and he appeared to be in the best of spirits - indeed, the very best of spirits, because he distills them. We were sampling a selection of Wild Turkey, while the man with the splendid Kentucky accent guided me through the world of bourbon, which he distilled to me with heaps of enthusiasm.



The full version of this article is now available on Restaurant Report's membership site RunningRestaurants.com.

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