A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from October 25, 2013
Bourye (bourbon + rye)

“Bourye” (bourbon + rye whiskey) is a name invented by High West Distillery & Saloon (Park City, UT) and trademarked with a first use from October 15, 2009. High West trademarked “Son of Bourye” with a first use from October 17, 2011.
 
Bourye was popularized in the article “A Bourbon-Rye Blend, You Say?” by Robert Simonson in the New York (NY) Times in October 2013. There are other bourbon-rye blends, but only one with this portmanteau.
 
   
High West Distillery & Saloon (Park City, UT)
BOURYE® (SOLD OUT)
High West’s proprietary blend and the world’s only bourbon and rye marriage, makes Bourye® a rich and complex sipping whiskey
Bourye® is a combination of “Bou” for bourbon and “rye” for..well: rye whiskey. Because combining bourbon and rye is a bit unusual, we couldn’t help thinking of the jackalope, the mythical creature native to the American West that is part rabbit and antelope. Western lore tells that when cowboys would gather by their campfires to sing at night, jackalopes would frequently be heard singing back, mimicking the voices of the cowboys. When chased, the jackalope will use its vocal abilities to elude capture. For instance, when chased by people it will call out phrases such as, “There he goes, over there,” in order to throw pursuers off its track. Legend suggests the best way to catch a jackalope is to lure it with whiskey, as they have a particular fondness for the brown liquid. Once intoxicated, the animal becomes slower and easier to hunt.
 
Twitter
John Hansell
‏@JohnHansell
New blog post: High West “Bourye”—a blend of straight rye and bourbon whiskeys! http://bit.ly/j4WWE
2:11 PM - 28 Sep 09
     
New York (NY) Times
A Bourbon-Rye Blend, You Say?
By ROBERT SIMONSON
Published: October 22, 2013
In 2009, when he released Bourye, his oddball blend of bourbon and rye whiskeys, David Perkins, the founder of High West Distillery in Utah, decided to protect his ownership of the term even though, he says, he thought the name kind of dumb.
 
“I’m glad I trademarked Bourye,” he said recently. “It’s become a cult favorite.”
 
It also now enjoys the status of forerunner. After years of being a quirky loner, Bourye has been joined this fall in liquor stores by two other bourbon-rye blends: Forgiven, made by the Kentucky distilling giant Wild Turkey, and Jefferson’s Chef’s Collaboration, the work of Jefferson’s Bourbon, a well-respected Kentucky producer that buys whiskey from other producers to bottle under its own name.
 
(Trademark)
Word Mark BOURYE
Goods and Services IC 033. US 047 049. G & S: Whiskey. FIRST USE: 20090928. FIRST USE IN COMMERCE: 20091015
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 77853366
Filing Date October 20, 2009
Current Basis 1A
Original Filing Basis 1A
Published for Opposition March 30, 2010
Registration Number 3802761
Registration Date June 15, 2010
Owner (REGISTRANT) High West Distillery, LLC DBA High West Distillery LIMITED LIABILITY COMPANY UTAH P.O. Box 1733 Park City UTAH 84060
Attorney of Record Richard C. Gilmore
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator LIVE
 
(Trademark)
Word Mark SON OF BOURYE
Goods and Services IC 033. US 047 049. G & S: Whiskey. FIRST USE: 20111017. FIRST USE IN COMMERCE: 20111017
Standard Characters Claimed
Mark Drawing Code (4) STANDARD CHARACTER MARK
Serial Number 85603174
Filing Date April 19, 2012
Current Basis 1A
Original Filing Basis 1A
Published for Opposition September 18, 2012
Registration Number 4253819
Registration Date December 4, 2012
Owner (REGISTRANT) High West Distillery LIMITED LIABILITY COMPANY UTAH 3555 W 1500 S STE B 3555 W 1500 S STE B SALT LAKE CITY UTAH 84104
Type of Mark TRADEMARK
Register PRINCIPAL
Live/Dead Indicator LIVE

Posted by Barry Popik
New York CityFood/Drink • Friday, October 25, 2013 • Permalink


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