Whisky Ramblings Via Video #19
Mark Dermul, Belgian whisky blogger, just tasted his 1.000th whisky. To celebrate (sort of), he shares with us his experience in tasting one of the best whiskies he has ever tried from his favourite Lowland distillery: the Auchentoshan 40 Year Old from 1965. In his own words: ‘A drink for the Gods!’ Enjoy!
Smooth Ambler 14 Year Old Very Old Scout Bourbon 750ml ($65.99)
The Very Old Scout is likely to be the best mature Bourbon you’ll taste this year. It might not be the best Bourbon of 2012, but unlike other limited edition items that sellout in seconds, you’ll actually be able to get one. The days of seeing Pappy Van Winkle on the shelf are over. We get hundreds of requests every week for bottles we don’t have and cannot get. Bourbon is the hottest ticket in town and sadly the mature stocks were gobbled up faster than producers could replenish them. We’re stuck in a drought and there’s no end in sight because it takes time to age new whiskey. That’s where John Little comes in. His West Virginia distillery purchased the last mature stocks of Bourbon from LDI distillery some time back and he’s been secretly crafting them into a special cuvee – 40% 14 year, 40% 15 year, 15% 17 year, and 5% 19 year, bottled at 100 proof for a bold and spicy flavor. The result is a knockout. The sweetness from the charred oak permeates deep into the whiskey, baking spices dance on the palate, cinnamon and vanilla come big on the finish. While there isn’t much of this whiskey (about 3000 bottles total), we jumped on it fast and secured a fifth of it. If you know someone who loves Bourbon, you need to act now. We’re not expecting more, not for the holidays, not for Xmas – nothing on the horizon. Again, this is the best deal we’re going to see for Bourbon this year, or perhaps next year as well. A fantastic deal while it lasts. (David Driscoll, K&L)
Scotland – Single Malt Scotch
1960 The Last Drop Blended Malt Whisky 750ml – 2 available ($1,899.99)
United States – Bourbon and Rye
Dad’s Hat Pennsylvania Rye Whiskey 750ml ($49.99)
Back in Stock
United States – Bourbon and Rye
Evan Williams Kentucky Straight Bourbon 750ml – 12 available ($12.99)
K&L Wine Merchants
http://www.klwines.com/
Phone: 877-KLWines (toll free 877-559-4637)
Email: wine@klwines.com
San Francisco, Redwood City, Hollywood CA
Loch Fyne Whiskies Stocks ‘Hazelburn 12yo 5cl Miniature’
Following on from the new style Springbank 10yo and 15yo we now have Hazelburn 12yo in 5cl miniatures
You may read about this new mini here
Best regards,
Loch Fyne Whiskies
david@lfw.co.uk
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Hi folks. The 17th auction will end after 6pm (UK time) this evening. For those who are new to us, here is how it works. From 6pm the software begins monitoring activity on the site. As long as bids are made within a five minute window, the auction will continue. When the software detects no bids for five minutes, the auction will shut down. This system prevents the use of sniper software and is, we believe, the fairest way to operate. Kind regards from Glasgow Bill, Tam & Mick |
Lee Anne Wong- Chef and Maker’s Mark® Cookbook Editor
Bourbon Cornbread
1 cup cornmeal
1 cup all-purpose flour
¼ cup sugar
1 tablespoon baking powder
½ teaspoon salt
2 tablespoons Maker’s Mark® Bourbon
1½ cups whole milk
4 eggs
½ cup vegetable oil
1 cup sweet corn kernels, pulsed in a food processor
1. Preheat the oven to 400F. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
2. In a separate bowl, whisk together the Maker’s Mark® Bourbon, milk, eggs, oil, and shredded corn. Add the wet mixture to the dry ingredients. Stir until well combined.
3. Pour the batter into a greased pan (loaf or cake pan). Bake for 25 minutes, or until a toothpick comes out clean. Allow to cool before using.
Elad Zvi – Co-Founder, Bar-Lab
Apples and Bourbon
RECIPE:
1 ¾ parts Maker’s Mark® Bourbon infused with apples
½ part Aperol ® Apertivo Liqueur
¾ part lemon juice
½ part thyme honey
Dash maple bitters
1. Add all ingredients into a shaker. Add ice. Shake vigorously.
2. Strain over ice into a rock glass. Garnish with thyme spring and apple slice.
Tim Love – Owner & Chef, Lonesome Dove Western
Prep Time: 15 minutes. Cook Time: 4 hours. Level: Intermediate
Bourbon Chili
Serves 4-6
2 pieces dried Ancho chilies
1 piece dried Pasilla chile
2 pieces dried Guajillo chilies
2 pieces dried Chipotle chilies
1 cup Maker’s Mark® Bourbon
1 tablespoon vegetable oil
2 lbs. boneless beef short ribs
3 cups onion, chopped
2 cloves garlic, minced
½ teaspoon ground cumin
1 teaspoon Mexican oregano
½ teaspoon dried thyme
¼ cup dark brown sugar
¼ cup apple cider vinegar
½ cup masa harina, if desired
Salt and black pepper
Additional Maker’s Mark® Bourbon, if desired
1. Toast the chilies in a large, dry skillet over medium-low heat until lightly charred and fragrant, about 10 minutes. Transfer to a bowl.
2. Bring 4 cups of water to a boil and pour over the chilies. Weight the chilies down in the water and submerge with a paper towel. Allow the chilies to soften for about 20 minutes in the hot water. Drain the chilies once they are soft, reserving the soaking liquid. If you prefer your chili to be spicy, remove only the stem of the chilies, leaving the seeds intact. If you prefer a milder chili, take the time to open up the softened chili peppers and remove the seeds before adding the peppers to the blender.
3. Add the softened chili peppers to the blender with 1 cup of Maker’s Mark® Bourbon. Puree until smooth.
4. Heat a large skillet or Dutch oven over high heat. Pat the short ribs dry with a paper towel and season them generously with salt and black pepper. Add the tablespoon of oil to the hot pan. Reduce the heat to medium high. Sear the short ribs on all sides until well browned, about 3-4 minutes per side. Remove the short ribs to a plate and pour off the browning liquid and fat into a small bowl. Return the pan to the heat.
5. Add the chopped onion and minced garlic to the skillet and cook until softened, about 10 minutes, stirring oftenAdd the cumin, oregano, thyme, brown sugar, vinegar, browning liquid, chili water, and chili puree to the pot. Season with a heavy pinch of salt. Cover with a tight fitting lid and simmer over low heat until the meat is very tender, about 3 hours, turning the ribs every 30 minutes and adding water as necessary if the braise becomes too dry.
7. Once the short ribs can break apart with a spoon, remove the ribs from the stew and break the short ribs apart into small chunks using two spoons or forks.
8. The chili braise in the pot should be the consistency of a thick soup, reduce over low heat if necessary, or add more water to reach desired consistency. Skim any excess fat and oil from the surface of the chili and discard. Stir the pieces of short rib back into the chili braise. Add an extra splash of Maker’s Mark® Bourbon if you want.
9. Thicken the stew with masa harina (fine cornmeal makes a great substitute) if you desire: Ladle 2 cups of chili into a bowl and stir in the masa harina. Return the mixture to the pot and stir in with the rest of the chili. Simmer for 15 minutes. Serve the chili hot garnished with chopped scallions, cilantro, and/or sour cream.
The Whisky Barrel Launches New $USA Online Whiskey Shop
Specialist Scotch whiskey merchant TheWhiskyBarrel.com today launches a new international online whiskey shop. Customers can now benefit from secure $USD transactions without having to consider currency exchange when using their VISA, MasterCard or American Express cards to buy the finest Scotch online to be delivered to their door.
Shipping to all 50 US States and 50 further countries, the new USA & International whiskey shop offers a great section carrying over 1,000 Scotch, Bourbon and Japanese whiskies, including the outlets own exclusive release, available for mail order delivery within 3 business days.
European customers can continue to purchase delicious Scotch and world whiskies from TheWhiskyBarrel.co.uk
To shop for whiskey, or to enjoy our online resources for whisky connoisseurs, please visit http://www.thewhiskybarrel.com
The Whisky Barrel
T: +44 (0)845 2248 156
E-pistles keep coming in, this time by foreign correspondent Jacob Krodel (or Jay Kro as he calls himself on Facebook)
He is a US Army helicopter pilot currently stationed in Korea, and he is reporting about a visit to Blaue Maus in Bavaria, which is – if I’m not mistaken – the first German whisky distillery ever. Check it out at THE E-PISTLE
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Hi folks, we are currently accepting bottles for the 18th auction. If you have any you’d like to put to auction, please get them to us as quickly as possible. We are open Mon-Fri 9-6pm and Saturday 10-4pm. Bill, Tam and Mick |
