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!