Drink of Choice
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Chef Good luck on your search and experimentation. All the one’s I mentioned are “wheated” bourbons that have a little more kick than the 80-87 smooth ones. More fun to come.
zbigjeff As well as I know foods, I am ignorant on spirits and wines. Time to educate myself.
Thanks for the help
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zbigjeff As well as I know foods, I am ignorant on spirits and wines. Time to educate myself.
Thanks for the help
Chef Well sir. That’s why the collective, especially on this site, is one for the taste buds and appropriate “processing”. I mostly use dry red and white wines, sherries, cognac and brandies in my cooking and some in my stuffing (usually red wine in Italian). I don’t think I ever had “bourbon” pecan pie. Also, only used bourbon one time in a BBQ sauce with decent success. You just turned up my hankering for THAT perfect pecan pie! Also, not everyone can make a good pecan pie and I would trust your judgement on that treat. Time for you to have some fun. Go get’em tiger.
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zbigjeff As well as I know foods, I am ignorant on spirits and wines. Time to educate myself.
Thanks for the help
Chef Makers Mark’s flavor profiles across the board tend to the sweet side, like Wellers and as zbigjeff said any would be a good choice
I mentioned Makers Mark and 46 because you will find them in most every liquor store
Most labels have limited info on the grain mix which varies greatlyA good short read on different grains effect on whiskey
https://thewhiskeywash.com/whiskey-styles/american-whiskey/whiskey-flavor-by-grain-part-i-the-big-four/Give a man a fish and he eats for a day
Teach a man to fish and he drinks beer for a lifetime -
Chef Makers Mark’s flavor profiles across the board tend to the sweet side, like Wellers and as zbigjeff said any would be a good choice
I mentioned Makers Mark and 46 because you will find them in most every liquor store
Most labels have limited info on the grain mix which varies greatlyA good short read on different grains effect on whiskey
https://thewhiskeywash.com/whiskey-styles/american-whiskey/whiskey-flavor-by-grain-part-i-the-big-four/glen Good article. Thanks. Need to just continue to educate myself on the finer things in life.
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Hah, won these bottle at the pass it on outdoor mentors bamquet!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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Jonathon, Congratulations, you definitely got a few good ones there.
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Jonathon Very good haul. Now, enjoy them with friends.
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Visited some friends last night and had a decent tasting. Two of the entries were Whistle Pig 15 and Blackpitts Irish Whiskey. This was my first intro to a peated Irish Whiskey. Different at least. The Whistle Pig was a good sippin’ whiskey for sure.
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Jonathon congrats, that is a great win. I have enjoyed all 3 of those bottles. Its a hard call between Rabbit Hole and the Elijah Craig as my favorite pick. What was the mix in the Mason Jar?
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Need help. I have a very popular Bourbon Pecan Pie that took me awhile to develop. It uses Weller Red. I have a big event coming up that I have to bake them. I can’t get Weller to save my life here around the Houston area.
I have tried so many others bourbons, it’s just not the same. I’s amazing just how much one ingredient can shift the flavor.
Any recommendations on what would be a very similar flavor profile.
Chef I wish you lived closer. I would front you a bottle. I will do some sipping to find a close match, but it will never be the same on the final taste with the pie. I make a chocolate bourbon pecan pie, and believe it or not use regular Jack Daniels black label. I’ve tried other whiskeys and man it does change the flavor.
“You never really die until you end up on the wall at a Cracker Barrel”
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Chef I wish you lived closer. I would front you a bottle. I will do some sipping to find a close match, but it will never be the same on the final taste with the pie. I make a chocolate bourbon pecan pie, and believe it or not use regular Jack Daniels black label. I’ve tried other whiskeys and man it does change the flavor.
GWG8541 OMG just seeing the picture has me tasting the pie in my mind. Don’t know just why the distribution is so different in different areas.
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GWG8541 OMG just seeing the picture has me tasting the pie in my mind. Don’t know just why the distribution is so different in different areas.
Chef well I’m beginning to think part of it is marketing. Why the bourbon craze and people chasing delivery trucks its become kind of crazy. I picked up the half gallon from an exchange with a friend. When I noticed the craziness starting I picked up the other bottles. I still think part of it is marketing to keep up the chase. For us long time bourbon drinkers it is a pain. The good thing is I have tried many smaller and honestly great distillery’s products, that I may never had tried.
I just did a side by side with Woodford Reserve wheat and although it was close, I know it will be very different in a pie. It may be an option. Ill keep trying.
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GWG8541 OMG just seeing the picture has me tasting the pie in my mind. Don’t know just why the distribution is so different in different areas.
Chef the long term solution is to find a good blended whiskey that these bottle chasers don’t drink and use it in recipes. Just adjust the amount to get the flavor profile you are looking for. This is one of my mixing and cooking whiskeys. Its made by Buffalo Trace, same makers of Weller. Its against my religion to use high priced sippin whiskey as a mixer. Jack Daniels black label, Jim Beam white label and Benchmark favorite mixing whiskeys. I get the Benchmark for under 20 a half gallon.
“You never really die until you end up on the wall at a Cracker Barrel”
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Chef the long term solution is to find a good blended whiskey that these bottle chasers don’t drink and use it in recipes. Just adjust the amount to get the flavor profile you are looking for. This is one of my mixing and cooking whiskeys. Its made by Buffalo Trace, same makers of Weller. Its against my religion to use high priced sippin whiskey as a mixer. Jack Daniels black label, Jim Beam white label and Benchmark favorite mixing whiskeys. I get the Benchmark for under 20 a half gallon.
GWG8541 I’ll have to look for the Benchmark
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Chef the long term solution is to find a good blended whiskey that these bottle chasers don’t drink and use it in recipes. Just adjust the amount to get the flavor profile you are looking for. This is one of my mixing and cooking whiskeys. Its made by Buffalo Trace, same makers of Weller. Its against my religion to use high priced sippin whiskey as a mixer. Jack Daniels black label, Jim Beam white label and Benchmark favorite mixing whiskeys. I get the Benchmark for under 20 a half gallon.
GWG8541 Love that phrase & use it on a quite a few things these days. Speaking of these days, don’t get me started, it seems like just about everything is a Ridiculous Craze over something. Especially when it involves what some of us have been doing for ages, without the sudden high price tag & lack of availability. I will stop.
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So, finally restocked the bar a little! Wife had her last MBA class last weekend so we had a party for them here and I added nice bottle of tequila, rum and Titus and people left a bunch more. T
Good time, I hadn’t drank that much since the old podcast days!
Jonathon Congratulations to your wife, lots of hard work.
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Jonathon Think of it this way…https://youtu.be/JMOBxjIvLBE
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Could use a little of that Old Forrester 1920, a hard one to find. About as good as I can get usually around here is the 101. Still working though tonight, so all you all have one for me!
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GWG8541 Love that phrase & use it on a quite a few things these days. Speaking of these days, don’t get me started, it seems like just about everything is a Ridiculous Craze over something. Especially when it involves what some of us have been doing for ages, without the sudden high price tag & lack of availability. I will stop.
calldoctoday it kills me to see these new “whiskey aficionados” take a great bourbon or sour mash and mix it with Coke or some other substance. There are a few exceptions I can see, like an Old Fashion, or similar cocktail where most of it is whiskey, but I even use my mixing whiskeys for an Old Fashioned. I cannot bring myself to mix with anything more than 20 bucks a bottle. Its like cooking the perfect steak and smothering it with steak sauce.
“You never really die until you end up on the wall at a Cracker Barrel”
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calldoctoday it kills me to see these new “whiskey aficionados” take a great bourbon or sour mash and mix it with Coke or some other substance. There are a few exceptions I can see, like an Old Fashion, or similar cocktail where most of it is whiskey, but I even use my mixing whiskeys for an Old Fashioned. I cannot bring myself to mix with anything more than 20 bucks a bottle. Its like cooking the perfect steak and smothering it with steak sauce.
GWG8541 Ditto, that is really scary how it seems to be so allegedly normal to even create some of the mixers & definitely the steak sauce. The only thing steak sauce should be used for is a bad steak & that’s another story.
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