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.