{"id":89907,"date":"2019-04-08T15:53:33","date_gmt":"2019-04-08T19:53:33","guid":{"rendered":"http:\/\/gardenandgun.com\/?p=89907"},"modified":"2025-10-13T11:27:42","modified_gmt":"2025-10-13T15:27:42","slug":"bourbon-cask-finished","status":"publish","type":"post","link":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished","title":{"rendered":"Should Bourbon Be Cask Finished?"},"content":{"rendered":"

The strictures of bourbon-making are narrowly defined\u2014it must be distilled in the United States using at least 51 percent corn and aged in a new, charred white oak vessel, among other conditions. But as the industry continues to boom, there\u2019s more room for experimentation to enhance flavor and complexity. Chief among these techniques is \u201cfinishing\u201d a mature bourbon in a second vessel previously used to age another spirit or wine, such as rum, port, or sherry. The resulting spirit can no longer be solely designated as \u201cbourbon\u201d due to this secondary aging; <\/span>common terms one might see on labels include \u201cbourbon finished in,\u201d \u201ccask finished,\u201d or \u201cdouble-wood finished.\u201d<\/span><\/p>\n

\u201cIt\u2019s fascinating to watch these master distillers decide what flavors they want to celebrate in a bourbon, and then take it even further,\u201d says Peggy Noe Stevens, a consultant with nearly thirty years\u2019 experience in the whiskey business. Based in Louisville, she\u2019s also the world\u2019s first female certified master bourbon taster, and pens around two hundred reviews a year. \u201cIt\u2019s like a chef creating a great recipe\u2014you really have to know the deep-down flavor profile of your original bourbon before you decide \u2018what do we want to enhance?\u2019 For example, I might taste a cherry note in a bourbon, and if I use Oloroso [sherry] barrels then I\u2019ve just heightened that to an almost blackberry, sherry-like flavor.\u201d A successful barrel-finished whiskey should harmoniously complement the original bourbon, however; not overpower or mask flavors. A short stint in a secondary barrel is often all it takes. \u201cI\u2019ve never heard of a finish that\u2019s more than six months,\u201d Stevens says.<\/span><\/p>\n

Distillers of Scotch whisky have long aged their products in used oak barrels\u2014often bourbon barrels exported from the U.S.\u2014and in recent decades have experimented with cask finishes. <\/span>In 1999, the late Jim Beam master distiller Booker Noe, to whom Stevens is related, became the first major American distiller to release a cask-finished bourbon with Distiller\u2019s Masterpiece. Selected from stocks aged for eighteen years, the whiskey was finished with a dip in barrels previously used to age cognac and packaged in an ornate decanter. It\u2019s likely that the sky-high price (for the time) of $250, rather than the whiskey itself, turned off regular drinkers and Distiller\u2019s Masterpiece languished on shelves collecting dust.<\/span><\/p>\n

As was often the case, Noe was ahead of his time. Jim Beam\u2019s latest release, <\/span>Legent, was created in partnership with Japanese whiskey-maker Suntory (a sister company also owned by Beam Suntory) and seventh-generation master distiller Fred Noe from a blend of Kentucky bourbons aged in both red wine and sherry casks.<\/span><\/p>\n

\u201cI think you’re going to continue to see more finishes and more creativity in the industry,\u201d Stevens says. Here are three examples that tickled Stevens\u2019 palate.<\/span><\/p>

<\/div>\n
<\/div>\n
<\/div>\n\n
\n

<\/p>\n

\n<\/div>\n

Angel’s Envy<\/strong> is a widely available small-batch whiskey finished in ruby port wine casks. \u201cIf you\u2019ve ever had a cheese that’s soaked in port, it just goes together so well,\u201d Stevens says. \u201cPort also works fabulously as a bourbon finish.\u201d <\/span>Angel\u2019s Envy also offers a rye finished in rum barrels, and recently released a limited-edition whiskey finished in Oloroso sherry casks.<\/span><\/p>\n

\n

<\/p>\n

\n<\/div>\n

Given the culinary parallels in blending and finishing whiskey, it isn\u2019t surprising that John Rempe, the production manager behind <\/span>Blood Oath<\/strong> whiskey from Lux Row Distillers, is also a food scientist. While each \u201cpact\u201d of Blood Oath is unique, the limited-edition bottlings are often blended from select barrels and cask finished. Pact No. 3, for example, is a blend of three bourbons finished in Cabernet Sauvignon barrels. \u201cYou might think red wine joined with bourbon? That doesn’t sound right,\u201d Stevens says. \u201cBut what they were trying to do is bring out coffee notes, dark fruit, and stone fruit, and they were very successful in doing so.\u201d The current release, Pact No. 4, is finished in toasted-oak barrels. Pact No. 5, set for release this April, is finished in casks previously used to age dark Caribbean rum.<\/span><\/p>\n

\n

<\/p>

<\/div>\n
<\/div>\n
<\/div>\n\n

\n<\/div>\n

Stevens also cites <\/span>Jefferson\u2019s Reserve<\/strong> Groth Reserve Cask Finish<\/strong> as a successful example of whiskey finished in Cabernet Sauvignon barrels\u2014in this case from an award-winning Napa Valley winery. Distillers filled the freshly dumped wine barrels with mature bourbon, and then placed them inside a steel \u201chot box\u201d during a Kentucky summer to sweat the wine out of the wood and comingle it with the whiskey.<\/span><\/p>\n<\/p>","protected":false},"excerpt":{"rendered":"

To some, giving bourbons a second soak in oak is blasphemy. Others just want a second sip of the tasty results. Master taster Peggy Noe Stevens weighs in on the trend that\u2019s pushing bourbon\u2019s boundaries, and recommends three bottles to try<\/p>\n","protected":false},"author":39,"featured_media":89991,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"apple_news_api_created_at":"2025-08-25T18:43:30Z","apple_news_api_id":"a3b1e699-c67a-4a40-ba31-1d1c8651592c","apple_news_api_modified_at":"2025-08-25T18:43:30Z","apple_news_api_revision":"AAAAAAAAAAD\/\/\/\/\/\/\/\/\/\/w==","apple_news_api_share_url":"https:\/\/apple.news\/Ao7HmmcZ6SkC6MR0chlFZLA","apple_news_cover_media_provider":"image","apple_news_coverimage":0,"apple_news_coverimage_caption":"","apple_news_cover_video_id":0,"apple_news_cover_video_url":"","apple_news_cover_embedwebvideo_url":"","apple_news_is_hidden":"","apple_news_is_paid":"","apple_news_is_preview":"","apple_news_is_sponsored":"","apple_news_maturity_rating":"","apple_news_metadata":"\"\"","apple_news_pullquote":"","apple_news_pullquote_position":"","apple_news_slug":"","apple_news_sections":[],"apple_news_suppress_video_url":false,"apple_news_use_image_component":false,"footnotes":""},"categories":[2392,1780],"tags":[51],"authors":[17974],"issue":[],"recipe-type":[],"class_list":["post-89907","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-drinks","category-food-and-drink","tag-bourbon","authors-tom-wilmes"],"acf":[],"apple_news_notices":[],"yoast_head":"\nShould Bourbon Be Cask Finished? – Garden & Gun<\/title>\n<meta name=\"description\" content=\"Master taster Peggy Noe Stevens weighs in on cask finishing, the trend that\u2019s pushing bourbon\u2019s boundaries, and recommends three bottles to try.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Should Bourbon Be Cask Finished?\" \/>\n<meta property=\"og:description\" content=\"Master taster Peggy Noe Stevens weighs in on cask finishing, the trend that\u2019s pushing bourbon\u2019s boundaries, and recommends three bottles to try.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/\" \/>\n<meta property=\"og:site_name\" content=\"Garden & Gun\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/gardenandgun\" \/>\n<meta property=\"article:published_time\" content=\"2019-04-08T19:53:33+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-13T15:27:42+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.png\" \/>\n<meta name=\"author\" content=\"Chris Kraft\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@gardenandgun\" \/>\n<meta name=\"twitter:site\" content=\"@gardenandgun\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/\"},\"author\":{\"name\":\"Chris Kraft\",\"@id\":\"https:\/\/gardenandgun.com\/#\/schema\/person\/73f1bcac8f1aad99a63f662649a25fcc\"},\"headline\":\"Should Bourbon Be Cask Finished?\",\"datePublished\":\"2019-04-08T19:53:33+00:00\",\"dateModified\":\"2025-10-13T15:27:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/\"},\"wordCount\":742,\"publisher\":{\"@id\":\"https:\/\/gardenandgun.com\/#organization\"},\"image\":{\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.jpg\",\"keywords\":[\"Bourbon\"],\"articleSection\":[\"Drinks\",\"Food & Drink\"],\"inLanguage\":\"en-US\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/\",\"url\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/\",\"name\":\"Should Bourbon Be Cask Finished? – Garden & Gun\",\"isPartOf\":{\"@id\":\"https:\/\/gardenandgun.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.jpg\",\"datePublished\":\"2019-04-08T19:53:33+00:00\",\"dateModified\":\"2025-10-13T15:27:42+00:00\",\"description\":\"Master taster Peggy Noe Stevens weighs in on cask finishing, the trend that\u2019s pushing bourbon\u2019s boundaries, and recommends three bottles to try.\",\"breadcrumb\":{\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#primaryimage\",\"url\":\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.jpg\",\"contentUrl\":\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.jpg\",\"width\":2832,\"height\":4256},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/gardenandgun.com\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Should Bourbon Be Cask Finished?\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/gardenandgun.com\/#website\",\"url\":\"https:\/\/gardenandgun.com\/\",\"name\":\"Garden & Gun\",\"description\":\"Garden and Gun magazine celebrates the modern South and features the best in Southern food, style, travel, music, art, literature, and sporting culture.\",\"publisher\":{\"@id\":\"https:\/\/gardenandgun.com\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/gardenandgun.com\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/gardenandgun.com\/#organization\",\"name\":\"Garden & Gun\",\"url\":\"https:\/\/gardenandgun.com\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/gardenandgun.com\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2020\/06\/19_08_GG_Email_Popup_logo.jpg\",\"contentUrl\":\"https:\/\/gardenandgun.com\/wp-content\/uploads\/2020\/06\/19_08_GG_Email_Popup_logo.jpg\",\"width\":166,\"height\":26,\"caption\":\"Garden & Gun\"},\"image\":{\"@id\":\"https:\/\/gardenandgun.com\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/gardenandgun\",\"https:\/\/x.com\/gardenandgun\",\"https:\/\/www.instagram.com\/gardenandgun\/\",\"https:\/\/www.pinterest.com\/gardenandgun\/\",\"https:\/\/www.youtube.com\/user\/Gardenandgun\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/gardenandgun.com\/#\/schema\/person\/73f1bcac8f1aad99a63f662649a25fcc\",\"name\":\"Chris Kraft\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/gardenandgun.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/25928d3ca08018ab14cca1a30ebc8f509e5770e9d7195ff6b28c7057c02023a0?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/25928d3ca08018ab14cca1a30ebc8f509e5770e9d7195ff6b28c7057c02023a0?s=96&d=mm&r=g\",\"caption\":\"Chris Kraft\"}}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"Should Bourbon Be Cask Finished? – Garden & Gun","description":"Master taster Peggy Noe Stevens weighs in on cask finishing, the trend that\u2019s pushing bourbon\u2019s boundaries, and recommends three bottles to try.","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/","og_locale":"en_US","og_type":"article","og_title":"Should Bourbon Be Cask Finished?","og_description":"Master taster Peggy Noe Stevens weighs in on cask finishing, the trend that\u2019s pushing bourbon\u2019s boundaries, and recommends three bottles to try.","og_url":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/","og_site_name":"Garden & Gun","article_publisher":"https:\/\/www.facebook.com\/gardenandgun","article_published_time":"2019-04-08T19:53:33+00:00","article_modified_time":"2025-10-13T15:27:42+00:00","og_image":[{"url":"http:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.png","type":"","width":"","height":""}],"author":"Chris Kraft","twitter_card":"summary_large_image","twitter_creator":"@gardenandgun","twitter_site":"@gardenandgun","schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#article","isPartOf":{"@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/"},"author":{"name":"Chris Kraft","@id":"https:\/\/gardenandgun.com\/#\/schema\/person\/73f1bcac8f1aad99a63f662649a25fcc"},"headline":"Should Bourbon Be Cask Finished?","datePublished":"2019-04-08T19:53:33+00:00","dateModified":"2025-10-13T15:27:42+00:00","mainEntityOfPage":{"@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/"},"wordCount":742,"publisher":{"@id":"https:\/\/gardenandgun.com\/#organization"},"image":{"@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#primaryimage"},"thumbnailUrl":"https:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.jpg","keywords":["Bourbon"],"articleSection":["Drinks","Food & Drink"],"inLanguage":"en-US"},{"@type":"WebPage","@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/","url":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/","name":"Should Bourbon Be Cask Finished? – Garden & Gun","isPartOf":{"@id":"https:\/\/gardenandgun.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#primaryimage"},"image":{"@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#primaryimage"},"thumbnailUrl":"https:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.jpg","datePublished":"2019-04-08T19:53:33+00:00","dateModified":"2025-10-13T15:27:42+00:00","description":"Master taster Peggy Noe Stevens weighs in on cask finishing, the trend that\u2019s pushing bourbon\u2019s boundaries, and recommends three bottles to try.","breadcrumb":{"@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#primaryimage","url":"https:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.jpg","contentUrl":"https:\/\/gardenandgun.com\/wp-content\/uploads\/2019\/04\/Nerissa_Sparkman-bourbon-cask.jpg","width":2832,"height":4256},{"@type":"BreadcrumbList","@id":"https:\/\/gardenandgun.com\/articles\/bourbon-cask-finished\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/gardenandgun.com\/"},{"@type":"ListItem","position":2,"name":"Should Bourbon Be Cask Finished?"}]},{"@type":"WebSite","@id":"https:\/\/gardenandgun.com\/#website","url":"https:\/\/gardenandgun.com\/","name":"Garden & Gun","description":"Garden and Gun magazine celebrates the modern South and features the best in Southern food, style, travel, music, art, literature, and sporting culture.","publisher":{"@id":"https:\/\/gardenandgun.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/gardenandgun.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/gardenandgun.com\/#organization","name":"Garden & Gun","url":"https:\/\/gardenandgun.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gardenandgun.com\/#\/schema\/logo\/image\/","url":"https:\/\/gardenandgun.com\/wp-content\/uploads\/2020\/06\/19_08_GG_Email_Popup_logo.jpg","contentUrl":"https:\/\/gardenandgun.com\/wp-content\/uploads\/2020\/06\/19_08_GG_Email_Popup_logo.jpg","width":166,"height":26,"caption":"Garden & Gun"},"image":{"@id":"https:\/\/gardenandgun.com\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/gardenandgun","https:\/\/x.com\/gardenandgun","https:\/\/www.instagram.com\/gardenandgun\/","https:\/\/www.pinterest.com\/gardenandgun\/","https:\/\/www.youtube.com\/user\/Gardenandgun"]},{"@type":"Person","@id":"https:\/\/gardenandgun.com\/#\/schema\/person\/73f1bcac8f1aad99a63f662649a25fcc","name":"Chris Kraft","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/gardenandgun.com\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/25928d3ca08018ab14cca1a30ebc8f509e5770e9d7195ff6b28c7057c02023a0?s=96&d=mm&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/25928d3ca08018ab14cca1a30ebc8f509e5770e9d7195ff6b28c7057c02023a0?s=96&d=mm&r=g","caption":"Chris Kraft"}}]}},"_links":{"self":[{"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/posts\/89907","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/users\/39"}],"replies":[{"embeddable":true,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/comments?post=89907"}],"version-history":[{"count":1,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/posts\/89907\/revisions"}],"predecessor-version":[{"id":220190,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/posts\/89907\/revisions\/220190"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/media\/89991"}],"wp:attachment":[{"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/media?parent=89907"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/categories?post=89907"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/tags?post=89907"},{"taxonomy":"authors","embeddable":true,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/authors?post=89907"},{"taxonomy":"issue","embeddable":true,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/issue?post=89907"},{"taxonomy":"recipe-type","embeddable":true,"href":"https:\/\/gardenandgun.com\/wp-json\/wp\/v2\/recipe-type?post=89907"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}