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.. using the cunning of a .. Hunter on the Prowl
Josh Horn pursues coveted varieties of bourbon with the excitement and cunning of a hunter on the prowl for a trophy mount. The Omaha resident described tracking down so-called “unicorn” bourbons as “the thrill of the chase.”
Horn doesn’t consider himself a bourbon expert, but he shares his undisguised passion with fellow aficionados and hobbyists of America’s designated whiskey.
He founded the Bourbon Lovers Omaha affinity group. Horn cultivated his first fellow spirit hunters in neighbors and friends Chris Wurtele, Dan McCrills, and Chad Wilcox. The group later added Jason Enghauser. In two-and-a-half years, the official Facebook page membership has grown to more than 3,600. While the large group has gathered almost solely online, with COVID-19 restrictions easing, Horn looks forward to working with a retailer to have a Bourbon Lovers Omaha private label barrel distilled for members to purchase and drink. Bourbon Lovers blind tastings and other social gatherings may be in the group’s future.
Much of the allure of bourbon is the scarcity and rarity of certain flavors or brands, Horn said. “I think a lot of it is people want what they can’t have. And there’s some collectors that just want to say, ‘Hey, I have this and I’ll never open it.’ Some retail liquor stores have a great collection, but put a price tag on so high that no one’s going to buy it, so it just sits on the shelf.”
Laurie Hellbusch, owner of Spirit World in Omaha, finds this fandom fascinating and puzzling. “The popularity around bourbon is unlike any trend I’ve seen. We have customers who collect wine, scotch, other products…but bourbon has sparked a collector’s mindset that is unique. With other categories of wine and spirits, people experiment within the category and find what they like, then pursue products around those interests. Bourbon connoisseurs seem to be much more heavily influenced by social media, marketing, and hype surrounding particular brands.” Horn doesn’t believe in simply hoarding or displaying a personal bourbon stock, but, he conceded, “When I find a special bottle…I’ll wait for a special occasion. But, if I have someone over, pretty much any bottle in my collection is open and if it’s not, I’m willing to open it and share it.”
After all, cracking open a bottle to savor the contents is the point for true bourbon lovers, he said.
As with any product where demand far outstrips supply and production occurs in small batches, the most prized, hardto-find bourbons can be $200-plus per bottle. A Michter’s 25-year bourbon 2020 was recently available online for $10,000.
“Some of that thrill of the hunt is to find something good at a low retail price,” Horn noted. “When you find something you like you naturally want to try that again, but with bourbon there is a possibility you can’t find it. There’s some that I’ve had that I’ve never seen a bottle for sale. It makes for an unattainable gem everybody wants.”
“Many bourbon hunters stand in long lines, participate in lotteries, or spend multiples of regular retail prices for these products on the secondary market without ever even tasting it,” Hellbusch said. “Eventually, supply will catch up with demand. It will be interesting to see if the popularity is still there or people move on to something else.”
No two bourbons are alike.
“Every single barrel of bourbon has different characteristics based on where it was stored, what years it was stored,” Horn said.
Bourbon shares some traits with wine. People ascribe all sorts of undertones to it. The more it breathes, the more its accents open up. An initial sip is advised to cleanse the palette before a snort. Some enjoy sipping it on the rocks. Others prefer drinking it neat. As for his own preferences, Horn favors bourbon with a higher alcohol content that still goes down smooth. Sharp without too much bite. Like many fans, he’s hooked on the “earthy, spicy” flavor profile.
Like an addict forever chasing that first fix, Horn said once smitten, bourbon lovers crave repeating that virgin seduction.
On a work trip down South he discovered a certain Buffalo Trace. He tried everywhere to find it here with no luck. However, in the process he got turned onto a new favorite, Eagle Rare, made more special by its single barrel provenance. He went back to purchase it, but it was sold out and “even to this day,” he said, “I’m still looking for that same taste.”
That particular barrel of Eagle Rare was sampled and selected by Spirit World, which sometimes buys a barrel of special bourbon. Those special barrels produce about 200 bottles, and once they are sold, they are gone. Each barrel’s specific aging-storage gives these special bourbons a never-to-be repeated flavor.
“At the time, I had no clue it would be something I would never find again,” Horn said.
His search for rare bourbons today focuses on the E.H. Taylor line, Elijah Craig Toasted Barrel, the Weller line, Stagg Jr., Rock Hill Farms, Elmer T. Lee, Four Rose Limited Editions, and Michter’s aged offering, Booker’s.
There’s no telling when a store will get bourbons that enjoy cachet. Nebraska’s relatively small population means it’s only allocated limited amounts of bourbon: The rarer the variety, the smaller the allocation.
His group’s FB page posts pics from bottle kills, where the last bottle of a certain variety is enjoyed.
The kills are meant to celebrate that moment of, “Hey, once this is gone, there is a possibility you will never have that again.”
Search @BourbonLoversOmaha to join the Facebook group, or visit spiritworldwine.com.
DANTEPIZZERIA.COM
BRUNCHES MADE WITH LOVE, LOCAL INGREDIENTS, AND MORE
PHOTOGRAPHY
bill sitzmann
FOOD STYLING
saraj jane hunt
DESIGN
matt wieczorek
This table Lula B’s
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This table Orleans Room
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breakfast is the most important meal of the day,
and lunch is a bite before getting back to the business of life. When the two meet in the middle, however, diners have a meal worth celebrating. Every weekend in Omaha, people are breaking bread over brunches that are whimsical, sophisticated, and downright delectable. After a bit of detailed research, Omaha Magazine brings readers several notable brunches, and brunch items, around the metro, including where, and at what times, one can sink their teeth into them. Many restaurants also serve specials on any given brunch day, sometimes elevating their eggs Benedict to filet Benedict or trying a new craft cocktail.
ACADIAN GRILLE
725 N. 114TH ST. SUNDAYS 11 A.M. TO 2 P.M. —ACADIANGRILLE.COM
Popular “Cajun” cuisine throughout the last hundred years has often been caricaturized by over-thetop TV chefs, but Acadian Grille has made a very mindful effort to respect and reflect on Acadian tradition and recipes passed down through generations. Loved for their reverence toward flavor development through traditional spices and slow soul food techniques, Acadian Grille is making education and cultural appreciation delicious.
Diners can linger over Acadian’s creamy "grits and ?" brunch. The dish can be topped with anything from the “extras” portion of the menu. Andouille sausage or shrimp are two traditional options that often accompany this ground corn staple of Southern cuisine. Note: As of presstime, Acadian Grille had discontinued brunch due to staff issues, but said they hope to bring it back.
CADDY’S KITCHEN AND COCKTAILS
115 W. BROADWAY SATURDAY AND SUNDAY 11 A.M. TO 3 P.M. —CADDYSKITCHENAND COCKTAILS.COM
This decidedly decadent brunch isn’t for the rowdy crowd, but rather for distinguishing diners looking to enjoy a fun afternoon with friends. Caddy’s punch features apple-flavored whiskey and orange vodka—not one’s average glass of pineapple juice. Bacon bourbon syrup adds a decidedly mature twist to any dish.
A recommended dish is the short-rib Benny—eggs Benedict with short ribs and jalapeño jam on a cheddar biscuit with housemade hollandaise.
C HARLIE’S ON THE LAKE
Each holiday arrives with a new brunch menu at this Omaha favorite, and a special twist on classic favorites, but every weekend is a celebration of its very own. With a patio for sunny summer days and plenty of room for guests, one can sip a sangria on the patio and peruse a menu of crab cake Benedicts and New England Lobster Rolls.
An elegant choice, however, is the breakfast soufflé, packed with artichoke hearts, ham, bacon, eggs, and cheeses, then topped with sautéed spinach and hollandaise sauce.
This table Jams
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This table Jimbos Diner
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JAMS
1101 HARNEY ST. 7814 DODGE ST. 17070 WRIGHT PLAZA SATURDAY 11 A.M. TO 2 P.M. AND SUNDAY 10 A.M. TO 2 P.M. —JAMSEATS.COM
Jams has long been known as a go-to spot for weekend dining. With three locations strattegically spaced in the Old Market, almost the exact center of the city, and West O, anyone can access this local favorite.
Here, the chicken and waffles serve as the standout. Jams serves their famous coconut chicken over pearl sugar Belgian waffles with raspberry sauce and two eggs. Also enjoyable is the Jams Fin De Semana Tacos. Short ribs and scrambled eggs are served in a corn or flour tortilla with ancho Jack cheese and cilantro crema.
JIMBO’S DINER
Housed inside La Vista Keno is Jimbo’s Diner, ready to defeat one’s weekend cravings with traditional American diner fare that’s sure to hit the spot. Any of the stick-to-yourribs classics will put an end to a patron’s hunger.
The featured dish to try there is the Jimbo’s Jumbo, which threatens to become one’s go-to gut-busting indulgence. Featuring a hand-cut crisp breaded sirloin topped with sausage gravy, hash browns, two eggs served to order, and a choice of biscuits, toast, or pancakes.
ORLEANS ROOM
THE COTTONWOOD HOTEL 302 S. 36TH ST. SATURDAY AND SUNDAY FROM 10 A.M. TO 2 P.M. —THECOTTONWOOD HOTEL.COM
Located in the beautiful Cottonwood Hotel in Blackstone, Orleans Room isn’t a standard continental breakfast. Quaint seating and luxurious Art Decoinspired decor provide the background to a luxurious meal, regardless of whether a diner orders oysters on the half shell or a sumptuous lobster salad with the hotel’s signature Bloody Mary featuring Wheatley vodka.
The choice here is an elevated avocado toast topped with an egg, sprinkled with everything seasoning, and served with caperberry chips and crème fraiche. Smoked salmon can be added for a decadent treat, while a prickly pear mimosa serves a sweet finish.
LULA B’S
902 DODGE ST. MONDAY-THURSDAY 7 A.M. TO 2 P.M. FRIDAY-SUNDAY 7 A.M. TO 3 P.M. —LULABSOMAHA.COM
The central location and casual, comfortable setting play second fiddle to the celebratory vibe at Lula B’s near the Capitol District. Even the most indulgent items on the menu feel fresh and mindful, and the highoctane craft cocktails leave brunchers feeling energized instead of nap-ready.
One popular menu item is shrimp tacos. This Tex-Mex favorite is made with crispy fried corn tortillas, sautéed shrimp, fresh avocado, and Mexican slaw, topped with chef’s special cocktail sauce.
This table Acadian Grille
See page 43
