Maker's Mark Cask Strength

Though the Maker's Mark brand was established in 1805 by Scottish immigrants, the true story behind the brand began in the 1940's.  William Issac and Leslie Samuels tried to bring their distillery back from the brink after prohibition.  Soon after, William "Bill" Samuels took over the business and sold it in 1943.  In 1953 he was drawn back into the business and a distillery outside of Loretto Kentucky to refurbish.  As Kevin Minnick mentions in the current Whiskey Advocate, the first release of the current iteration of Maker's Mark was in 1958.

When Bill Samuels first began Maker's Mark he did away with the traditional family recipe and replaced the spicy rye with sweeter winter wheat. He set his brand up to be a higher end, more luxury related whiskey.  One of the earliest Maker's Mark advertising campaigns used the slogan "It tastes expensive, and it is."  With production on the lower end for larger, commercial distilleries, Maker's mark had positioned themselves correctly for tapping into the expanding wealth of American consumers in the latter half of the 20th century.  Another great advertising move was to be one of the first bourbons offered on airline flights.  Consumers would try Maker's Mark while flying and then seek it out when they arrived at their destinations.

Everything I have read suggests that Maker's Mark has stayed true to their roots as a luxury or family run operation despite moving from owner to owner over the years.  Maker's Mark sold to Hiram Walker in 1981 and was moved through many owners until settling under Beam Global Spirits (now Beam-Suntory).

I like the Maker's Mark products.  They have a wheated bourbon base (which I love) and only have three products in mass production.  Maker's Mark, Maker's 46 (aged an additional time with charred oak staves) and Maker's Mark Cask Strength.  I enjoy the first two, and really, really wanted to like the last one.  I've given it a couple of tries now, and while the air time may help, I just can't get behind it (despite my love for all things cask strength and barrel proof).


The nose is piney and slightly medicinal, with toffee and hazelnuts.

The palate has some caramel syrup, woodiness, it's a tad sweeter and more rounded this time around. There is some astringency and pine sap to the palate. A little water brings out more sweetness and rounds out the palate.

The finish is medium length, fairly bitter and has a light simple syrup character.

I'm not ready to give up on this one yet. It should be something I enjoy. Maker's doesn't make more than a few products, which I enjoy in this day of constant line extensions, and I enjoy two out of three.  I'll keep giving it a try to see if it grows on me somehow.

Henry McKenna 10 year - Bottled in Bond Bourbon

I'd seen pictures of this Bourbon bouncing around the internet for a few months and when I saw a bottle in my local retail shop I had to give it a go.  I'll get to my notes in a minute, but first let me tell you what drew me to this bottle.  It's Bourbon, but also a single barrel and bottled in bond.  There are several requirements for bottled in bond bourbon, but a couple that stand out are that it must be bottled at 100 proof (I love higher proof whiskey) and aged at least four years.  An age statement.  In this age where every brand from trusted bourbons (I'm looking at you Elijah Craig - also a Heaven Hill product) to Scotch are starting to pull age statements to keep up with demand and to differentiate their products and new releases, this is aged ten years.  The Price.  Local retailers have it for around $27 though the SRP is $30. It's a good price for a really solid ten year old bourbon.

The original Henry McKenna brand was started by an Irish immigrant in 1855.  The brand has been sold through the years and in 1994 Heaven Hill began producing the Henry McKenna bottled in bond ten year bourbon.  It has the same mash bill as some other well known Heaven Hill products such as Evan Williams and Elijah Craig among others. 75% Corn/13% Rye/12% Barley.


Now let's get to what is in the bottle.

The color is dark amber.

The nose is full of sweet caramel, hazelnut, vanilla, oak and sweet corn.

The palate had some initial heat (100 proof, bottled in bond). The flavors are rich, with a thick mouth feel, lots of honey notes, caramel, medium woodiness, butterscotch and an oily texture near the back and sides of the palate.

The finish is medium to long with a honeyed throat lozenge character, oak wood, coffee and toffee.


I really appreciate this for what it is. The richness and sweeter character fits a niche on the bourbon shelf, especially at that price point.

More bottled in bond bourbon is coming on the market, but as I recently read, the category is still fairly limited.  One of my go to whiskies has always been the Evan Williams White Label bottled in bond.  it's only aged four years, but is great in most cocktails.  The wood and caramel shines and the proof stands up to mixing.  This bourbon is on a different level.  The Henry McKenna has that same wood and caramel, but everything is ramped up.  The Caramel is richer, it's spicier, there is more wood character, it's honeyed and the mouth feel is all that much better.

At this time, the Henry McKenna bottled in bond should be widely available and at a reasonable price.  If the flavor notes above fit the type of whiskey you enjoy, you owe it to yourself to find a bottle and give it a try.

Alchemy Distillery Boldt Genever Style Gin with Cocktails

Alchemy Distillery released their first products (all unaged) in March of this year.  So far they have been distilling a 100 percent mash bill of either wheat or rye.  Their first two products were a clear Soft White Wheat whiskey and a clear Hard Red Wheat whiskey sourced from Hindley Ranch in Humboldt County.

When they exhausted the local farmers' grain supplies (the grains are also used locally by bakers such as Beck's Bakery in Arcata) they sourced Organic Rye and other grains from just over the border in Oregon.  Humboldt County is a lot closer to Oregon than it is to Napa/Sonoma, San Francisco or even the Interstate 5 corridor.  Alchemy's fourth batch was an organic clear rye whiskey  that is currently available.  Prior to distilling that, they had crafted a gin using Buck Pronto Wheat from Oregon and put it away in a new charred oak barrel to make their Genever Style Gin.

Fifty days later and the gin was ready to be pulled from barrel, cut to proof and bottled.  They so far have bottled all their spirits at 90 proof.  I really enjoyed the full proof gin and thought it had a real warm character, piles of cinnamon, star anise, clove, curry, pepper, smoke and baking spice.  Cutting it down to 90 proof dampened the warmer spices and cinnamon, but brought out more of the gin-like juniper and added more citrus notes.

The nose if full of floral, citrus and warm spices.

It tastes of baking and pepper spice, green notes (juniper and redwood), and more citrus (primarily lemon, but also some orange and grapefruit).

The finish is fairly long, with black pepper and lemon citrus notes.

I made a couple of cocktails to try and bring out some of the unique flavors and meld the other ingredients to this warmer style of gin.  The gin isn't as bright and astringent as a London Dry Gin so for a Gin and Tonic I used lemon instead of lime and put a dash of Woodford Reserve barrel aged bitters in.  The spice and structure in the bitters complimented the cocktail well and brought the whole thing together.

The next cocktail (and one of my favorites in a long time) is a modified and less sweet version of a classic gin based cocktail. 

Blushing Blonde Satan's Whiskers

3oz Boldt Genever Style Gin
1 1/2oz Dry Vermouth
1/2oz Agave Syrup
1/2oz Fresh Lemon Juice
2-3 Dashes Creole Bitters (You can substitute Peychaud's if Creole is not available)

Place all ingredients in a shaker with ice.

Shake, strain and pour into a coupe or cocktail glass. 

Garnish with a long lemon twist.  Make sure your lemon twist whisker curls nicely out of the glass.


The warm, spicy qualities of the gin mix well with the aromatic complexity of the vermouth and bitters, and are buoyed by the brightness of the lemon juice and rounded character of the agave syrup.

Be careful when enjoying this one.  It is deceptively easy to drink and contains about as much alcohol as your average manhattan.

If you are nearby and can try this gin, I highly recommend it.  If you can't make it to the land of the redwoods, then grab a Genever Gin near you and try it out in some warmer, spicier cocktails.

Alchemy Distillery Boldt Rye Whiskey Cocktails

It seems like new distilleries are popping up all over the place.  Partly due to the resurgence of craft cocktails, whiskey/bourbon and the loosening of prohibitive post-prohibition laws locally.  My (smaller geographically) area has seen a surge of new distilleries making everything including vodka, gin, moonshine, rum, whiskey and liqueurs.

Alchemy Distillery is a local husband a wife team who, while interested in spirits, just said one day "why not us?"  They did their research and come up with a plan.  The initial funding was done almost three years ago via a Kickstarter campaign.  They raised the money needed, but didn't jump right into the production of a distilling facility or rush to produce just anything.  They took a distillery tour of the United States towing their Airstream behind them, took distilling classes with the masters and refined their distillery vision (using local grains, buying American made equipment). 

Their first product hit shelves just before St Patrick's day this year.  They crafted two different clear whiskies made from locally grown soft white wheat and hard red wheat, sourced from Hindley Ranch.  These whiskies were different in a sense because the mash bill was 100 percent wheat.  They weren't a wheated bourbon, or mixed with any rye or barley.

Locally these products were a success and the farmers soon ran out of product for the season.  Next they sourced organic rye from a producer just over the border in Oregon.  The 100 percent rye, clear whiskey (a particularly stubborn and hard to make distillate) is their next product to market and the subject of this post.

I wanted to try using their unaged rye whiskey in cocktails that were common enough, but through slight tweaking would show off the character of their new whiskey.  I had previously made a margarita, screwdriver, Boldt Sunrise and a Boldt Julep with their hard red wheat clear whiskey.  They were nice because you could still taste the fresh, dry, dusty grain character of the whiskey.

The top of the picture is the Boldt Rye Whiskey neat along with a Boldt Sazerac.  I used:

3oz Boldt Clear Rye Whiskey
1/4 oz or a splash of Wild Card Absinthe from Oregon
1/4 oz Agave Syrup
2 dashes Angostura Orange Bitters (the original Sazerac calls for Peychaud's, but I was looking for something less sweet with the clear whiskey)
1/2 oz Perucchi Dry Vermouth
Lemon Zest Garnish

-Add the absinthe to your chilled glass, swirl to coat and discard the remainder.
-Fill a shaker with ice and add the whiskey, simple syrup, bitters and dry vermouth.
-Shake well and strain into your coated glass.
-Use a peeler to pull a thick zest from a fresh lemon. Rub around the rim of the glass and twist over the cocktail before adding.

On the bottom left is a Boldt Manhattan.  Being a clear whiskey, you don't want to overdo it with too much spice or sweetness.  Toning down the vermouth by using both sweet and dry will make for a more balance cocktail.  You will need:

3oz Boldt Clear Rye Whiskey
1/2 oz Carpano Antica Sweet Vermouth
1oz Perucchi Dry Vermouth
2 dashes Angostura Bitters
1/2 t Luxardo Cherry juice/syrup
2 ea Luxardo Cherries
Lemon Zest Garnish

-Combine all ingredients except the cherries and lemon garnish in a shaker with plenty of ice.
-Shake vigorously and then strain into a coupe or martini glass.
-Add the cherries on a skewer and twist the lemon zest over the cocktail before adding it.

The bottom right picture is two different Boldt Rye Mules.  The Moscow Mule is one of my favorite light, bright and refreshing cocktails.  this one uses Fee Brothers Barrel aged bitters to add some structure, spice and tannin to the young whiskey, all things it would pick up with a little time in barrel.  The recipe is for the cocktail on the right.  For the more traditional version, leave out the bitters.

3oz Boldt Rye Whiskey
2 dashes Fee Brothers Barrel Aged Bitters
Juice of half a lime
4-5 oz Bundaberg Ginger Beer

-Mix the Rye Whiskey, Bitters and lime juice in a shaker with ice.
-Strain into a glass filled with ice.
-Top with 4-5 oz of ginger beer and garnish with the zest or a round of lime.

This is the end of my weekend of experimental Boldt Rye Whiskey cocktails, but I'm sure I'll still play around with them.  The Manhattan is my favorite cocktail.  Preferably with a high proof (or barrel proof) bourbon, Carpano Antica, luxardo cherries and Paychaud's bitters.  This doesn't mean that it's the be all end all of my cocktail world. Take a look at your favorite cocktail recipe and change it just a bit.  Try a different liquor or change the proportions of certain ingredients.  You may just find a new favorite.

Braised Chicken Thighs with Green Figs and Balsamic Vinegar

This is one of my favorite winter braised dishes though it is light enough to enjoy any time of the year.  I made it this weekend for a potluck and wine tasting to a great response.  It's chicken thighs braised in balsamic vinegar, port, mushrooms, green figs, onions and bacon.

I went over to a friend's house to pick some plums off their tree and they had a smaller green fig tree.  I was there to grab fruit for yellow plum jam, but this offering put this dish into the forefront of my mind.

You're going to need:

5 or 6 Chicken Thighs
3 or 4 slices of bacon
1 Small Red Onion
2-3 Garlic Cloves
6 Fresh Figs, Stemmed and Quartered
10 Cremini Mushrooms
2 1/14 c Chicken Broth
5T Balsamic Vinegar
1/2 c Port Wine (cooking or whatever you have on hand)
1/2 c Polenta
2T Unsalted Butter
Parsley, Chopped

There is plenty of room to modify this recipe or to add whatever you think would work well.

-  Slice the bacon into 1/4 inch pieces. Saute on medium heat in a medium saucepan until crispy and remove.

- Mince the onion and slice the mushrooms into 1/4 slices.  Cook the onions until translucent and then add the mushrooms.  Sprinkle in a bit of salt and pepper.

- Mince the garlic and when the onions start to caramelize, add it.  Cook for 2-3 minutes.

- Pour in the balsamic and port.  Deglaze the pan by scraping with a wooden spoon.

- Pat the chicken thighs dry with paper towels and liberally sprinkle with salt and pepper.  Add the thighs to the pan and pour in 1/2 cups of the chicken broth and add the figs.

- Simmer for about 20 minutes.

- Pull the thighs out of the pan and remove the meat from the bone.  you can discard or add a bit of the skin to the pan.  You can skip this step by using boneless, skinless chicken thighs.

- Smash or stir the mixture a bit to break down the figs and onions into the sauce.

-In another pan add 1 3/4 c chicken stock and bring to a boil with 1/2 t salt.  Whisk in the polenta and cook for 5-10 minutes until the mixture thickens and the grains soften.  You can also add a splash of milk or half and half to add to the richness.  When the polenta is cooked, whisk in 1 T butter and check the salt and pepper for seasoning.  If the polenta seems to thick, you can always add additional stock or dairy.

- Scoop the polenta into 2-3 bowls.  Top with the chicken mixture, bacon and chopped parsley.

- Serve warm and pair with Chardonnay or Pinot Noir as your taste dictates.

High West Midwinter Night's Dram Act 2.6

High West is a distillery located in Salt Lake City, Utah.  They have largely gained fame for their whiskey over the years by sourcing some amazing barrels and creating delicious mainstream and limited releases.  They have since set up a distillery and have stocks of various whiskey aging. 

The limited edition Midwinter Night's Dram is released yearly (with Act 3 arriving Fall 2015).  It is their standard Rendezvous Rye Whiskey that has been finished in Port and French Oak barrels.  The whiskey inside is sourced from MGP in Indiana (6-year 95% Rye, 5% Barley) and Barton Distillery (16-year 80% Rye, 10% Corn, 10% Barley), and is then finished for a period in the Port and French Oak Barrels.


The color is a deep reddish mahogany.

There is a sweetness on the nose of brown sugar, butterscotch and caramel, along with straw/hay, dill, nutmeg, clove and raspberry.

The palate is medium weight and drier than on my previous tasting, showing oak, vanilla dusty hay, dried herbs, caramel, brown sugar, raspberry, dried cherry notes and cinnamon.

The finish is long, warm and smooth. There are some hay/grain notes, along with vanilla, oak and caramel syrup.


This bottle has been open over a year and it has changed a bit. I still love it however, and would snap up any of it I can find. I think overall the fruit characteristics have toned down (previously I got fig and plum) and the sweetness has tapered from molasses, toffee and a lactic creaminess. I think the bottle has become drier, picking up more hay, dill and dried herbal notes.  Still a favorite, but is becoming more toned down.

Celebrating the Fourth of July with a Sazerac Cocktail with Twisted Manzanita Rye Whiskey

The Sazerac Cocktail has its roots all the way back in 1850 and may even be the root of the English word cocktail (the measuring cup that Antoine Peychaud used in New Orleans was called a coquetier).  The original Sazerac was made with Cognac (Sazerac de Forge et Fils brand), but the phylloxera epidemic in the 1870's in France made Cognac less available and in 1873, the Sazerac cocktail was altered to include the use of American Rye Whiskey.


You are going to need a few ingredients for a good Sazerac cocktail.

3 oz Rye Whiskey (I used Twisted Manzanita Rebellious Rye from Santee CA)
1/2 t (a rinse) of Absinthe (I used Wild Card Absinthe from Bend OR)
2-3 dashes Peychaud's Bitters
1/2 oz Simple Syrup (traditionally a sugar cube is used and doused with the bitters)
2-3 Luxardo Cherries (not traditional, but they are great cherries)
Meyer Lemon Rind for garnish

-Take a chilled coup or rocks glass and rinse with the absinthe.  Just run it around the inside of the glass and either leave the excess in, or shake it gently off.   My first Sazerac had too much black licorice or fennel character because of how much absinthe I used, so experiment.

-In a shaker with ice, combine the rye whiskey, Peychaud's bitters, simple syrup and shake until chilled.

-Strain into the chilled glass, add a few cherries (if you feel like it) and twist your lemon rind over the cocktail to release the essential oils and create a brighter, more fresh tasting cocktail.


This cocktail is generally more dry than a manhattan, but has a more herbal edge than and old fashioned.  You will find many recipes for the Sazerac Cocktail in books and online.  There will be some subtle, and not so subtle variations.  Give it a try your way and just enjoy a refreshing cocktail with a hint of history.

Pikesville Straight Rye Whiskey

I've always enjoyed using Rittenhouse Rye whiskey from Heaven Hill in cocktails.  So when I saw that they were resurrecting the Pikesville Rye Whiskey brand I was excited to try it.

Rittenhouse is a 100 proof, four-year aged bottled in bond rye whiskey.  Heaven Hill decided to take this already enjoyable rye, age it another two year and up the proof to 110.  The result is incredible, the successful resurrection of an 1890's northeastern US brand of rye whiskey.  Pikesville sells for about double Rittenhouse.

It falls under what a lot of people refer to as "barely legal rye" with a mash bill of 51% Rye, 39% Corn and 10% Malted Barley.  This shows on the palate with a much heavier, more rounded flavor.


A dark brown amber color.

Medium nose of brown sugar, sweetness, spicy character and a bit of alcohol.

The palate was richer than expected (probably due to the high proportion of corn), but still dry with prevailing flavors of spice, grain and dust, with moderate wood and caramel. Not a ton of fruity or floral characteristics.

The heat leaves quickly and you are left with a long finish of caramel, toffee and a light coffee bitterness.


This is a great rye whiskey to have around to sip neat or even mix into a cocktail.  The Rittenhouse seemed like more of an over ice or mixer whiskey.  The mash bill gives it a more rounded palate and while there are spicy notes, they are not as prevalent as you would find in a high rye or 95% rye whiskey.  It should run between $40-50 depending on where you live.

Alchemy Distillery Boldt White Whiskey

I'm really excited about this review.  Alchemy Distillery is a new, local distiller in my neck of the woods (literally) that has done, and is doing things right.  They have another business and about two and a half years ago started a kickstarter campaign to fulfill their whiskey loving ambitions.  It took them a while to come to market and I think in doing so they set things up in just the right way.  They took their time, going on a distillery tour of the US, purchasing all American made equipment (including a beautiful Vendome copper still), doing all sorts of research and attending distilling classes and conferences.

Their first whiskey release was in March of 2016, nearly two years after their kicktarter concluded.  Like most new distilleries the first product to come off their still was a white whiskey.  It is different in vodka as it has to be distilled to 160 proof or lower.  To be classified as bourbon or American whiskey, it has to enter the barrel at 125 proof or lower.  Some distilleries do water down their whiskey before placing them in barrel (ie: Wild Turkey).  The good news now is that Alchemy Distillery has put away at least one barrel of their wheat whiskey and is looking to do more.

They started by sourcing local Humboldt County grains and distilling them in a 100% varietal mash bill.  This has given birth to their first two releases, a soft white wheat whiskey and a hard red wheat whiskey from Hindley Ranch.  It is bottled at 90 proof.  It was delicious, and immediately drinkable at the 150 or so still proof, but it's hard to sell a white whiskey at that proof.


The soft white wheat is brighter with more tangy, citrus, limestone, chalky notes with an edge of green.

The hard red wheat is wider with notes of grain, dustiness, sweeter, floral edges and just a hint of bitterness.

The hard red wheat gets the edge with my palate in being more whiskey - like while the soft white wheat has more of a kinship with vodka or gin.

Both worked well in a Boldt-Julep with mint, simple syrup, lime and soda water. The neat thing is that you can really taste the whiskey character in the cocktail.

For now they are only available in Humboldt and Del Norte Counties.

Scuppernong (or Lewis and Co Orange Blossom Tea Jelly) Sour

I recently read the book Bitters by Brad Thomas Parsons and, on his incredibly enthusiastic recommendation, bought a bottle of Fee Brothers Whiskey Barrel Aged Bitters. They age their bitters in barrel "until maturity is achieved."  I found a bottle of the 2014 "vintage" on a local store's shelf.  I was looking for something to use these incredibly deep and complex flavorful bitters in when I came across his recipe for a Scuppernong Sour.

This was my first cocktail using raw egg whites.  I don't know why I hadn't tried it before.  There's just an ingrown aversion to using raw or under cooked poultry products that is really drummed into you in America.

Boy am I sad I waited! This drink had such a beautiful, rich mouth feel and a brightness from the citrus and jelly. It's the kind of cocktail that is tough to sip because you just want to down the entire icy cold, smooth and citrusy thing in one drink.

Scuppernong is a variety of Muscadine grape native to the south eastern United States.  I found a suitable substitute in my pantry.


2 T Lewis and Co Orange Blossom Tea Jelly
2 oz Old Forester 100 Proof Bourbon
2 Dashes Fee Brothers Whiskey Barrel Aged Bitters
3/4 oz Lemon Juice
1/2 oz Simple Syrup
1 Egg White

Shake the cocktail dry (without ice) to incorporate everything and then add ice and shake until chilled. Double strain through a fine mesh into a coup glass and enjoy.


This was an incredible, eye-opening cocktail that was my introduction to egg white including mixed drinks. Find an appropriate jelly and give it a try yourself.

Evan Williams Single Barrel - Beverage Plus Store Select

I came across this lonely store select Evan William Single Barrel and decided to give it a try. It had been sitting there awhile collecting dust. The beverage manager told me that they have had it in inventory since 2008.  Distilled in 1998 and bottled in 2008, it's a ten year expression of some nice single barrel bourbon.

So when looking at this bottle I did a bit of research. People often characterize the few years after 1996 as the "wilderness years" at Heaven Hill Distillery as they had a fire in November 1996 that destroyed almost their entire facility and aging stock. For years Heaven Hill had their whiskey distilled by other producers such as Brown Forman and Jim Beam.  In 1999 they purchased Bernheim distillery and that facility is where all of the distilling now occurs.  My bottle states that it was distilled in Kentucky and bottled by Evan Williams.

A lot of people said that they didn't enjoy the single barrel selections produced in these years. I'm going to put this one down to a great selection by the folks at Beverage Plus, but I really enjoyed it. If it was 2-3 times more expensive I might have a problem, but this is a real solid bourbon for the price charged.


The color is a medium amber.

The nose is rich and full, with notes of caramel, wood, nutmeg/clove and vanilla creme.

The palate is medium weight, with caramel notes, rich woody/oak notes, a smoothness, light tobacco notes, vanilla and some earthiness. Has some earth and caramel that marries the flavors of Elmer T Lee and Rock Hill Farms, sort of like a junior Blantons.

The finish isn't overly long, with smooth vanilla, sweetness and an edge of wood.


I like the Evan Williams products in general (especially their 100 proof bottled in bond bourbon) and this is a steal in ten year, single barrel bourbon. You might need to try a bottle of something barreled in the late 1990's to see if it's for you, but these guys really chose an excellent barrel.

Grind Espresso Shot, Hangar 1 Vodka, Whites Russians and the Big Lebowski

I like coffee.  In fact, I can't get enough of it in the morning, at mid-day or even in the evening.  Some nights it just seems ideal to grab your favorite Rum and Coffee liqueur, vodka, half and half, a copy of The Big Lebowski and just stay in.

I've always used Kahlua in my White Russians so when I saw the new Grind Espresso Shot on the shelf I had to give it a try.  Kahlua comes in at 40 proof (with a newer 70 proof just released) and Grind is 60 proof.

Grind is Caribbean Rum mixed with Arabica coffee extract and espresso.  I couldn't be happier with how fresh and aromatic this product is.


It smells of fresh ground coffee, vanilla and caramel.

The palate is rich, but not too sweet with notes of fresh ground/brewed coffee, vanilla, chocolate and sugar syrup.

The finish is fairly long with hints of coffee bitterness, mocha and light vanilla.


This really worked well with the high quality Hangar 1 vodka.  Hangar 1 is an interesting vodka because it is crafted using Viognier grapes as well as midwestern wheat.  There are many flavored varieties, which really stand out as compared with more artificially flavored vodka.  Hangar 1 sources fruit in season for their limited edition flavored vodka and infuses it with the vodka base before distilling it.

This is a cocktail that really ties the room together.

John J Bowman Single Barrel Bourbon

I've been eyeing this bottle for a couple of weeks. It's Bourbon, Virginia Straight Bourbon Whiskey to be exact.

The distillate comes from Buffalo Trace Distillery in Kentucky where it is distilled one or two times (depending on who you read), then shipped to the A Smith Bowman Distillery in Virginia where it is distilled one or two more times (again) to make it to the Triple Distillation proudly stated on the bottle.

The most common thing I've read about it is that it's a Buffalo Trace #2 mash bill which contains 12-15% #rye. Other notable whiskies of this mash bill are Elmer T Lee, Rock Hill Farms and Blanton's (among a couple others).

It's rumored to be aged about ten years and the A Smith Bowman distillery ages their barrels upright, which is a fairly unique and floor space consuming way to age your whiskey. I believe the mash bill rumor as it tastes like the richness of Elmer T Lee and the earthiness of the Rock Hill Farms. It would be nice to get all four out and do a side by side comparison.


The color is darker, mahogany or dark amber.

The nose is appealing with spice, rye grain, caramel, a bit of bubblegum, strawberry, cinnamon, wood/oak, toffee and a light menthol.

The palate is medium plus in weight, dry, but with a sweeter note of grain, dust, earthiness, caramel, vanilla, cinnamon and brown sugar.

The finish is medium length with well-integrated heat, oak, dustiness and a smooth caramel/toffee.


I really enjoyed this bourbon and am glad I gave it a try. Most places it runs right around $50 so it is not an every day sipper. It is worth it if you like richer, smoother whiskey with that dusty, grain like note, or if you are into the three other whiskies listed above.

Broaden your palate and try whiskey from Virginia, New York, Colorado, Indiana and Utah...you will be glad you did.

Dry Fly Distilling Port Finish Wheat Whiskey

I was looking for something fun to taste from my shelves and found a bottle of Dry Fly Distilling Port Finish Wheat Whiskey . I've had this bottle since some time last year and when I first cracked it I was a little underwhelmed. It seemed tight, a bit tannic and had an edge of bitterness. I could have come back to it at any time, but I think it needed a moment to breathe and open up a bit.

Dry Fly touts themselves as 'Washington's First Distillery' and are proponents of the farm to bottle movement.  They contract with farmers in eastern Washington to source their grains, and make a wide variety of products from vodka and gin to whiskey and bourbon.  One of their products is even a three year aged triticale whiskey.

This Port Finish Wheat Whiskey was tasted neat in a glencairn.


It's fairly light and golden in color.

The nose is decently expressive with plum and raspberry fruit, light grain, a technical cleanness and brightness.

The palate is sweet, bright and fresh, with cake icing, powdered sugar and a light spice.

The finish is medium in length, clean, sweet sugar cookie and frosting, and some plum and plum skin.


I'm really happy with this whiskey though it wasn't what I was expecting. I've had other Port or alternative finish whiskies and was expecting deeper flavors or dried fruit, baking spices and a richer mouthfeel. What I got was something light and fresh, with more sugary notes (not even veering toward caramel) with fresh fruit tones.

I do recommend this whiskey. It's the only Dry Fly whiskey I have had a chance to try and usually runs around $30 for a 375ml bottle. It's composed of their two year Washington wheat whiskey that is further aged at least six months in their neighbor's (Townshend Cellars) used huckleberry port casks.

I couldn't find out what the mash bill is, whether it is 100% wheat or has other grains mixed in.

Breakfast Sausage and Pancake Corn Dogs

I had a little extra time to make breakfast this morning and instead of making sausage and pancakes, I decided to make sausage pancake dogs with warm maple syrup.  With the added bonus that I was able to make funnel cakes for dessert.  I used Farmer John maple breakfast sausages, but you could use your favorite brand of breakfast links.

You're going to need:

1 package Farmer John regular of maple breakfast sausages (8 links)


1 1/2 - 2 cups all purpose flour
2 T sugar
2 t baking powder
1/2 t baking soda
1/2 t salt
1 1/4 cups milk
2 eggs
1 t vanilla extract (optional, but I like it)
2 T vegetable oil

powdered sugar
maple syrup
corn starch
8 6" bamboo skewers
vegetable oil (for frying)

-if using farmer john sausages, because of the high fat content, you are going to want to par cook or render some of the fat.  I cooked the sausages at 300 degrees in the oven for 20-30 minutes, turning occasionally.

- Heat oil in a small saucepan or frying pan (a couple inches deep) to medium high heat.  Make sure the sausages with the attached skewers will fit.

- Let the sausages cook slightly, place skewers into them, and then dredge in corn starch.  Shake off the excess.

- Mix the dry ingredients together in a large mixing bowl. (flour, sugar, baking powder, baking soda and salt)

- Add the milk and mix until mostly incorporated.

- Add the eggs, vanilla extract (if using) and vegetable oil.  Whisk until combined.  If the batter seems too runny, add flour in small amounts until it thickens a bit.

- Place the batter in a cup ( I used a pint mason jar) and dip the sausages.

- Gently place into the hot oil allowing them to cook until golden brown.  Remove and set on paper towels to dry slightly.

- Dust with powdered sugar and serve with warm maple syrup.


To make funnel cakes.

-Take a small zip lock bag and fill with pancake batter.  Cut the corner off and pipe a spiral and convoluted pattern into the hot oil.  Flip once until golden brown on both sides and set aside to drain on paper towels.  Dust with powdered sugar and serve with more warm maple syrup.  Tastes like a summertime fair!

Blanton's Single Barrel Bourbon

I decided to give a classic bourbon a try this weekend: Blanton's single barrel bourbon. I haven't tried it in awhile and it's enjoyable.

It is made by Buffalo Trace Distillery from their higher rye mash bill (12-15% rye) and is the cleaner, more approachable cousin of Elmer T Lee and Rock Hill Farms ( both made with the same mash bill).


 It is amber in color.

The nose (which was a bit surprising ) is huge, with cherries, maraschino cherries and caramel syrup.

The palate is medium weight with apparent alcohol, more cherry, caramel syrup and a bit of oak. It's fresh, without a lot of earthiness.

The finish is medium length, with a bit of heat, caramel syrup and a light woodiness.


I do like this bourbon. It's smooth, easy to drink and really enjoyable. The bright cherry/fruit influence is fun, but there isn't a ton of complexity.

If you can find a bottle of Elmer T Lee in the mid $ 30's, snatch it up. If you like a more earthy flavor, with some dustiness and dried grain husk flavor, grab a Rock Hill Farms. It should be about $ 5-10 less than Blanton's.

This is a nice bourbon, with a good flavor and great packaging. The stopper is a metal race horse and there is a letter (spelling out Blanton's) on each.  Collect them all!  If the price is right for you, I'd definitely give it a try.

Lemon Zest and Ricotta Pancakes

The weather one weekend was gorgeous so it seemed like the right thing to do would be to rub a bunch of ribs, pork shoulder and pork belly with spices, let them sit overnight and then smoke them low and slow all day.  I woke up early Sunday morning, got the smoker set up, drank some coffee, and then proceeded to enjoy delicious whiskey and cocktails for the next six to eight hours while the meat sizzled and developed a delicious crust and pink smoke ring.

This may seem like a weird story for a post about pancakes.  My goal after smoking all this meat was to find a way to enjoy it in a reasonable amount of time.  I made a big batch of bechamel and red sauce and bought a five pound tub of ricotta cheese.  There it is.  That next weekend I had to find a way to use all the leftover ricotta.  Enter our delicious Lemon Zest and Ricotta Pancakes.


This recipe makes 10-12 medium sized pancakes.

For the pancakes:

5 T butter
1 cup milk
3 eggs
1/2 t vanilla extract
3/4 cup ricotta cheese
1 lemon
1 t salt
1/2 t baking powder
2 T granulated sugar
1 1/4 cup all purpose flour

For the Syrup:

1 lemon
1/2 cup granulated sugar

Mint


- Combine the butter and milk in a small saucepan and scald it.  Basically bring it just to under a boil and turn the heat off and set it aside.

- In a medium bowl combine the 1 1/4 cup all purpose flour, 1/2 t baking powder and 1/2 t salt.

- In a large bowl, gently mix together 3 egg yolks (save the whites), 1 T granulated sugar, 1 T lemon zest and 1/2 t vanilla.  When cooled a bit, slowly add the butter/milk mixture and whisk to combine.

- Add the flour mixture to this large bowl and mix lightly with a spatula.

- In another medium bowl, whisk together the 3 egg whites, 1 T granulated sugar and 1/2 t salt.  When fluffy and medium peaks are formed, fold it gently into the batter.

- Gently fold 3/4 cup ricotta cheese into the batter.

-For the syrup, slice the lemon finely into 1/8 inch rounds.  Place into a small pan and cover with the 1/2 cup granulated sugar.  Cook over low heat until the lemon rounds are candied and a light syrup is formed.  You can always add additional lemon juice, sugar or water to this pan depending on the consistency of the syrup.

- Heat a griddle or pan on medium heat.  Add butter or apply cooking spray.   Add batter in quarter cup amounts and cook until golden brown on both sides.  Top with candied lemon, finely sliced mint and maple syrup. Enjoy!

Whistlepig Old World Rye

I first tried the Whistlepig 10 year Rye whiskey a couple years ago at a nearby Italian restaurant.  I fell in love with it then, and spent the entire meal slowly sipping and then smelling my empty glass.  The delicious aromas just wouldn't disappear.

I recently was able to give the newer Whistlepig Old World a try.   It's a 12 year old straight rye whiskey aged in a combination of barrels.  (63% Madeira - 30% Sauternes - 7% Port) It is 86 proof.

A couple of years ago the distiller Dave Pickerell (formerly of Makers Mark and now a craft spirits consultant) began working with the crew at Whistlepig to finish 12 year rye whiskey in various European used barrels.  They noted the effects that these barrels had on the finished whiskey and offered limited edition bottlings of them.  The above blend was settled on and the Whistlepig Old World was added to their lineup along with their regular 12 year rye and their newest release, the 15 year Vermont Oak.

I gave this bottling a taste neat out of a crystal rocks glass and it came across as tight, and a touch too astringent for my taste.  I had this problem before with the 10 year rye.  I recommended it to someone highly.  They bought a bottle, tried it and didn't enjoy the pour.  I opened a fresh bottle and it did come off tighter and less rounded than it did on previous tastings.  The solution was to give it some air, let it breathe and then revisit it.  It made the 12 year (as with the 10 year previously) much better, more complete and more rounded.


The color is a deep mahogany with a reddish tint.

There are aromas of red cherry and plum fruit, baking spice, toffee, honey and menthol.

The palate is dry and high toned, becoming more rich and rounded with air.  There are flavors of vanilla, caramel, molasses, honeycomb, oak, grain, cocoa, baking spice and a hint of orange and lemon citrus.

The finish is medium length with clove, cinnamon, oak, coffee, caramel and a light alcohol burn.


My advice, learned from tasting this and other Whistlepig products is to be patient and give your whiskey a bit of air. You're not going to get all the nuances just popping and pouring.

I've read that  this is a 95% rye and 5% barley mash bill sourced from MGP in Indiana as opposed to their 100% rye sourced from Canada that was used in their initial 10 year offering.

National Bourbon Day 2016 - EH Taylor Barrel Proof Bourbon

Since it's National Bourbon Day I thought I would use it as a reason (if one was needed) to open up my brand new EH Taylor Barrel Proof Bourbon that I was lucky enough to grab on Sunday. I am a fan of Buffalo Trace products, barrel proof Bourbon and this one is a little higher in price so I had high expectations. My expectations were shattered!

The color is medium amber with an orange hue.

The nose is fairly effusive. The first thing that stands out is baked or stewed apple, with a little spice and butter. There are caramel notes, some cherry fruit and hay.

There is some heat on the palate, but it is much smoother and there is less burn than you would expect from the 127.5 proof. Right off the bat you get rich caramel, brown sugar, marzipan, more apple and cherry fruit and some butterscotch. The palate is medium plus in weight and is nicely rounded.

The finish is long. The alcohol heat dissipates quickly and you are left with lots of baked apple fruit, some spice and caramel.

With a splash of water it becomes even more rounded with hints of brioche, brown sugar, caramel, butter and butterscotch.

Benjamin Blanton purchased Rock Hill Farm in Kentucky and built a distillery there in 1865.  In 1869 he sold it to Richard Tobin which renamed it the OFC (Old Fire Cooper) Distillery.  EH Taylor products are now distilled and bottled by the Old Fashioned Copper Distillery in Frankfort Kentucky. In 1870 Colonel Edmund Taylor (who at the time owned Labrot and Graham - Woodford Reserve) purchased the distillery, but later sold to George T. Stagg.  This is the distillery that, after going through many owners and name changes, was renamed Buffalo Trace in the year 2000. EH Taylor was said to have fought for the passage of the Bottled in Bond Act of 1897 and crafted a distillery that had much design and visual appeal.  Its castle like structure is currently under renovation and will re-open to the public in 2016.

The bourbon is currently made at Buffalo Trace from their mashbill #1 which uses less than 10% of a rye component. The same mashbill is used for Eagle Rare, George T. Stagg, Stagg Jr. and Buffalo Trace.

The only other EH Taylor product I've been able to try is their barrel proof rye. I enjoyed that one, but this is a truly stellar release from the distillery.

What are you drinking on National Bourbon Day?

Elijah Craig Barrel Proof Manhattan Cocktail

My cocktail of choice is the Manhattan.  It's made up of two parts whiskey, one part sweet vermouth, two dashes of bitters and a couple of cherries.  It's the perfect combination of sweet and dry, herbal and complex.  It's just a classy cocktail.

Not all whiskey works well in a Manhattan.  There are various factors that affect how well it will blend.  These include proof, sweetness/dryness among other flavor components.  I love barrel proof whiskey and especially like using a barrel proof bourbon in a Manhattan.  The higher proof is a great compliment to the sweetness of the vermouth and cherries and mixes well with the herbal complexity of the vermouth and bitters.

Here is a Manhattan made with Elijah Craig Barrel Proof Bourbon (135.6 proof), Carpano Antica Sweet Vermouth, Fee Brothers Barrel Aged Bitters and Luxardo Cherries.   Fee brothers creates a batch of bitters released every year that they age in barrel until it reaches the optimal flavor profile.  If you can find some, it usually makes a nice addition to any cocktail.  My standard bitters is Peychaud's which adds a sweeter, more cherry note to your drink.

This is the perfect mix of sweet, herbal and bitter in one cocktail.  The higher proof Bourbon really has a chance to shine and isn't lost like many lower (read 80 proof) bourbons.  There is bright cherry flavor, a nice bitter component, lots of sweetness from the vermouth, whiskey and cherries, and a dry, wood/oak character.  I think Elijah Craig's tendency toward woodiness really plays well in this cocktail.

For the Love of Barrel Proof and Cask Strength Whiskey

I love barrel proof whiskey.  I am unashamedly a fan of bottled in bond bourbon at 100 proof.  Even barrel proof rye and bourbon such as Michter’s and Wild Turkey Rare Breed, which rarely top 110 proof are exciting.  My true love in barrel proof whiskies are the Bourbon and Rye bottling that top 130 proof.  To be a bourbon, it must be bottled at 80 proof (40%) or higher.  

 The difference in concentration and flavors from 80 to 86 proof, or 80 to 90, or 80 to 100 can be dramatic, all adding more complex flavors to the finished product.  Distillers traditionally cut their barrel strength whiskey with distilled water down to 80 proof (or the desired proof) to increase yields or to make a more standardized product.  Old Forester bottles their standard bourbon at 86 proof, Makers Mark at 90 proof, and others such as Jack Daniel’s and Jim Beam stick to 80 proof for their standard line.

To be considered Bourbon in the United States the whiskey must not be distilled past 160 proof and must not enter the barrel at more than 125 proof(among other things).  Some producers such as Makers Mark and Wild Turkey add water to their distillate before putting it in barrel to lower the barrel entry proof.  This affects what flavors are extracted from the new charred white oak barrel.   Depending on the aging length, evaporation, location of the barrel in the rickhouse and other factors the "Barrel Proof" or "Cask Strength" whiskey removed from the barrel may be higher or lower than when it entered.  In my experience Bourbon tends to be higher and some cask strength Scotch tends to be lower.

My favorite barrel proof bourbons are the Stagg Jr and Elijah Craig,  Stagg Jr comes from Buffalo Trace Distillery and the Elijah Craig is crafted by Heaven Hill.  Both top 130 proof and offer an intense concentration of color and flavor.  Elijah Craig has offered a so called "Hazmat Release" topping 140 proof that shouldn't be brought on commercial airliners.

The Stagg Jr is made from the Buffalo Trace mashbill number one which contains at least 51% corn and 10% or less rye along with malted barley.  Each release differs in proof and the one I have is 132.1 proof.  My cocktail of choice is the Manhattan with Bourbon, sweet vermouth, bitters and cherries.  Barrel proof spirits work especially well in this instance, with the high proof and strong flavors of the bourbon matching the sweetness and herbal complexity of the vermouth, bitters and cherries.  Try the Stagg Jr in one of these and you will not be disappointed.  

The color is   a dark amber.

The nose is rounded with vanilla and oak, cinnamon, creme brulee, brown sugar syrup and coffee.  It becomes more effusive and rich with the addition of a little water or ice.

The palate has some heat of alcohol at 132.1 proof.  There are rich flavors of butter and toffee, some burnt sugar, vanilla and oak. There are some higher toned fruity esters such as banana and raspberry.

The finish is smooth considering the proof.  There is a throat coating buttery caramel character.

My current favorite Bourbon is the Elijah Craig Barrel Proof.  The batch I have clocks in at 135.6 proof.  It runs about sixty dollars.  Tasted neat out of a glancairn glass.

The color is a dark mahogany.

The nose is full, with rich brown sugar notes, sweet caramel, wood and a hint of grain husk, almost dusty.

The palate is huge, rich and concentrated, with some alcohol burn, it is smooth and velvety feeling, with flavors of brown sugar, toffee, wood/oak, some red berry fruit character and cinnamon and nutmeg.

The finish is nice and dry.  There is an instant warming sensation followed by brown sugar syrup, a medium length wood/oak flavor and a hint of coffee bitterness.

This is one that I can highly recommend and will pick up when I have the chance.  They've made nine or ten batches at this point and I'm sure that they all have distinct nuances and flavor profiles along the traditional Elijah Craig sweet/rich/oak flavor profile.

I've enjoyed other barrel proof whiskies including the EH Taylor Barrel Proof Rye.  Many producers are recognizing the demand for barrel proof offerings and are starting to release more as special releases.  Bulleit and Knob Creek are about to release their own barrel proof offerings.

WL Weller 12 Year Kentucky Straight Bourbon Whiskey

The Weller Bourbon line is one of my favorites and it is becoming harder to find as it has become more popular and barrels from this lineup are being saved for more prestigious (and hence more expensive) bottlings.  Crafted by Buffalo Trace Distiller in Frankfort Kentucky, the Weller lineup is a wheated mash bill.  While the exact percentage of grains used in the mash bill isn't widely known for this brand, the rye (and possibly some other part of the grains) has been replaced by wheat.  It is still at least 51% corn which is one of the factors that qualifies it to be named as Kentucky Straight Bourbon Whiskey.

This is the twelve year expression of the Weller lineup at 90 proof (others include a 90 proof seven year? Special reserve and a 107 proof version the Antique, along with the Buffalo Trace Antique Collection version).  It is getting harder to find, but when found at around $30, it's a steal in the Bourbon world.

Tasted neat in a glencairn  glass out of a 750ml bottle.

The color is mahogany.

The nose is rich, with buttered toffee notes, caramel, a bit of alcohol heat, sea salt, caramel, honey, taffy and a light wood/oak note.

Initially the palate is wide and forward with wood/oak notes, a medium alcohol burn,  is sweet, rich, honeyed, full of caramelized sugar syrup and vanilla.

The finish is medium length, some alcohol burn is apparent, along with flavors of warm honey, beeswax and wood.

92/100

I always enjoy this bottle and would use it as a regular drinker if it was more widely available.