Belle Meade Bourbon Featured in New York Times

As a play on the politics of "mudslinging" in the South, the New York Times featured a special recipe for a Mississippi Mud Slide from the Southern Efficiency, a Whiskey-heavy bar in Washington DC. 

It starts with Belle Meade bourbon, a strong rye which has a strong rye flavor, spice notes and a bit of a honeyed finish. He uses a bit of sorghum syrup, which adds both some sweetness and bitterness. Iced coffee and salted caramel round out the flavors, and a few drops of salt solution (salt dissolved in water, with a pinch of dry salt an easy substitute) help cut the potential for cloying sweetness.
— Neil Irwin for the New York Times