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 400F. 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

www.thewhiskybarrel.com

E: info@thewhiskybarrel.com

T: +44 (0)845 2248 156

SCOTCH WHISKY INDUSTRY NOW IN “A GOLDEN AGE”, SAYS BENRIACH’S WALKER

“east of Beirut, the world is booming”

BILLY WALKER, the scotch whisky veteran who resurrected the fortunes of BenRiach and GlenDronach, believes the industry has entered “a golden age”.
 
Mr Walker, who next week is going out to Mongolia to do tastings as part of a trade mission, is upbeat about the prospects for the industry.
 
“We really are in an extraordinary period which can definitely be classified as “a golden age”. The amazing thing about scotch whisky is that this little country of some 5.2m people has successfully secured the position of making scotch whisky the absolute international drink of choice. 140 million cases were exported worldwide in the last twelve months and exports generated over £4 billion for the UK balance of trade.
 
“But in many ways in the UK we have become obsessed with our own economic situation and we perceive the world to be the same. Yet, for whisky, the core markets were never really that depressed in spite of the economic indicators. And the truth is that, east of Beirut, the world is booming.
 
“Emerging markets like China and India haven’t got anywhere near where they will be yet. Mongolia where I’ll be next week is absolutely in its infancy but there will be opportunities, as there are with places like Kazakhstan and Azerbaijan. Add onto that Russia where the rouble has recovered and which is having a boom time just now. South America is clearly enjoying significant economic advantages as well. Mexico has become a big big market for scotch, and you’ve got untapped Africa waiting in the wings.
 
“That’s why the industry has to believe the data and forecasts feeding into these markets. It’s very encouraging but we’re only scraping the surface. So from an operational production point of view, the industry has to provide for this demand which will be for twelve years out. If you add them up, the total is greater than the sum of the parts, that’s for sure.
 
“That’s why we’re in this golden period which I believe will endure for quite some time. We don’t have the same industry shape that we had in the past; we’ve had so much consolidation and as a result it appears to me there are no weak players in the industry. In my opinion, that forms the fundamentals of a solid future.”

DIAGEO ANNOUNCE 2012 COLLECTION OF LIMITED-EDITION SINGLE MALT SCOTCH WHISKIES IN THE ‘SPECIAL RELEASES’ SERIES

 by Pat Roberts

Diageo has announced its Single Malt Scotch Whiskies to be released in limited edition this autumn in the Special Releases series. All are at natural cask strength.

As usual, the series embraces some exceedingly rare and therefore increasingly sought after single malts from the dwindling stocks of long-silent distilleries alongside expressions from familiar and less familiar working distilleries, but at unusual ages.

The eight single malt releases this year are:

Auchroisk™ 30 year

Brora™ 35 year old

Caol Ila™ 14 year old

Dalwhinnie™ 25 year old

Lagavulin™ 12 year old

Lagavulin™ 21 year old

Port Ellen™ 32 year old

Talisker™ 35 year old

All are at natural cask strength.

‘Treasures for all’

“Once again I hope we have released whiskies here to interest very many single malt drinkers and connoisseurs” said Nick Morgan, Diageo’s Head of Whisky Outreach.

“The iconic 21 year old Lagavulin will, I’m sure, not disappoint those who have bought the previous highly-regarded bottling, and will be a delight for those who haven’t tried it before. An ‘unpeated’ Caol Ila from ex-bodega European Oak will be fascinating. We are particularly excited about the Talisker 35 year old – the oldest we have ever released from this celebrated distillery.

“And our ever-diminishing stocks of Brora and Port Ellen have once again been successfully explored for hidden treasures, which will no doubt further increase the huge over-demand for these rare products . It is amazing to think that those distilleries closed nearly 30 years ago.”

Details

DISTILLERY NO. OF BOTTLES UK RRP COMMENTS

Auchroisk™ 30 year old 2,976 £230 The oldest Auchroisk ever released by the distillers. From a mix of American & European Oak refill casks filled in 1982.
Brora™ 35 year old 1,566 £400 Eleventh of a very limited series of annual releases. Vatted from whiskies at least 35 years old distilled in 1976 & 1977 and aged in refill American Oak casks
Caol Ila™ 14 year old limited numbers £66 From a batch made only once a year,: the 7th limited release of unpeated Caol Ila, the first at fourteen years old, also the first ‘sherried’ Caol Ila released in this series. From 1st fill ex-bodega European Oak casks filled in 1997.
Dalwhinnie™ 25 year old 5,358 £185 Latest of four limited releases to be offered by the distillery, and the first of these to come from rejuvenated American Oak hogsheads.
Lagavulin™ 12 year old limited numbers £71 Eleventh in a series of special 12 year old releases from the original distiller’s stocks. Vatted from refill American Oak casks, each at least 12 years old.
Lagavulin™ 21 year old 2,772 £350 Only the second 21 year old ever bottled by the original distillers. Vatted from first fill ex-sherry European Oak casks each at least 21 years old, filled in 1991.
Port Ellen™ 32 year old 2,964 £600 Twelfth of a very limited series of annual releases. From refill American Oak and refill European Oak casks filled in 1979.
Talisker™ 35 year old 3,090 £525 The oldest limited release ever offered by the distillery. Sixteenth in this series. From American & European Oak refill casks filled in 1977. 

Note: Brora Distillery and Port Ellen Distillery both closed in 1983.

Availability
From specialist retailers in Northern Europe, in selected Asian markets and in the USA.

Along with the wardrobes featured, Sex and the City’s favorite cocktail—The Cosmopolitan—quickly became a 90’s style icon. Today, from glassware to spirits, cocktails still come in and out of style, and below a cocktail to compliment fall fashion trends from 2012. Enjoy!

Maker’s Mod Manhattan:

· 1 ½ parts Maker’s Mark® Bourbon

· ½ part sweet vermouth

· 1 teaspoon maraschino cherry juice

· 1 maraschino cherry

Shake all together for 30 seconds. Strain into chilled Manhattan glass. Garnish with a maraschino cherry (served up, no ice)

Beam sends Irish Graduates to US to promote Irish Whiskey

Deerfield, Illinois (August 2012)… Beam Inc, owners of the multi-award winning Kilbeggan and Cooley Irish Whiskey Distilleries, has hired five Irish graduates to promote its Irish whiskey brands in the US. The graduates were selected through the IBEC Export Orientation Programme (EOP).

The graduates, Emily Duffy (Limerick), Joanne Ryan (Waterford), Ruth Dunne, Michael Egan and Jennifer Graham (Dublin), will each be based in one of following five US cities; New York, Chicago, Boston, San Francisco and Philadelphia.

At the start of August the graduates will attend an intensive 10 day induction course at the newly established Kilbeggan Institute of Irish Whiskey Excellence at the Kilbeggan Distillery in Co Westmeath.

At Kilbeggan the graduates will be fully immersed in the whiskey making process and will be tutored on how to market Irish whiskey to an overseas audience. They will work with the Kilbeggan distilling team on every aspect of whiskey production from distillation to maturation ensuring that they obtain a 360 degree understanding of the products they will be promoting. In addition they will also receive presentation training from UK specialist firm Sustrain UK and will receive whiskey master class training from Beam’s Irish Whiskey Global Brand Ambassador John Cashman.

Beam’s Senior Global Marketing Manager for Irish Whiskey, Stephen Teeling, commented, “These talented graduates will benefit greatly from being exposed to international best practice in export orientated marketing. They will be supported by Beam’s US marketing and distribution infrastructure as they promote our portfolio of Irish whiskeys in five major cities in the US.

This programme has huge potential not only for the growth of our business but also for producing highly skilled people who possess the talent and ability to successfully market Irish products overseas. There is scope to roll this programme out across Europe and in other international markets.”

About Cooley Distillery

Cooley Distillery is the award winning Irish whiskey distillery. Established in 1987, Cooley takes its name from the location of its distillery, situated at the foothills of the Cooley Mountains, in Co. Louth. Cooley has an award winning portfolio of Irish whiskeys including Kilbeggan Irish whiskey, Tyrconnell Single Malt, Connemara Peated Single Malt and Greenore Single Grain Irish whiskey. To learn more about Cooley Distillery visit www.cooleywhiskey.com

About Beam Inc.

As one of the world’s leading premium spirits companies, Beam is Crafting the Spirits that Stir the World. Consumers from all corners of the globe call for the company’s brands, including Jim Beam Bourbon, Maker’s Mark Bourbon, Sauza Tequila, Pinnacle Vodka, Canadian Club Whisky, Courvoisier Cognac, Teacher’s Scotch Whisky, Cruzan Rum, Hornitos Tequila, Knob Creek Bourbon, Laphroaig Scotch Whisky, Kilbeggan Irish Whiskey, EFFEN Vodka, Pucker Flavored Vodka, Larios Gin, Whisky DYC, DeKuyper Cordials, and Skinnygirl Cocktails. Beam is focused on delivering superior performance with its unique combination of scale with agility and a strategy of Creating Famous Brands, Building Winning Markets and Fueling Our Growth. Beam and its 3,200 passionate associates worldwide generated 2011 sales of $2.8 billion, volume of 34 million 9-liter cases and some of the industry’s fastest growing innovations.

Headquartered in Deerfield, Illinois, Beam is traded on the New York Stock Exchange under the ticker symbol BEAM and is included in the S&P 500 Index and the MSCI World Index. For more information on Beam, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com.

EOP IBEC Graduate Programme explained

The Export Orientation Programme assists sponsor companies in strengthening their international marketing and export capacity. Highly qualified graduates are drawn from a carefully vetted shortlist and are available for recruitment in a sector relevant to their experience and qualifications. The selected candidates spend a placement working on behalf of the company either from their base in Ireland or in the relevant market around the world.

Through the unique EOP Accreditation Process, sponsor companies can be sure that the candidates they engage will be highly trained in all areas of export market development and will have access to industry experts throughout the duration of their placement. This allows the company to build up a valuable portfolio of practical information throughout the EOP process.

Through the EOP MSc Accreditation process, companies may also develop a suite of unique market relevant documents will which assist in their strategic development and provide unparalleled return on investment in the EOP process, EOP sponsor companies have found the process invaluable in the creation of new revenue streams and knowledge workers . With in excess of 88% retention rates post placement. EOP is the programme of choice for Ireland’s leading export companies with almost 28 years experience.

BUFFALO TRACE DISTILLERY ANNOUNCES SMALL BARREL EXPERIMENTS ARE FAILURES

Apparently, Size Does Matter!

FRANKFORT, Franklin County, Ky (Aug. 2012) Sometimes, not all experiments are successful. Buffalo Trace Distillery learned this the hard way with its small barrel experiments started in 2006.

Using 5, 10, and 15 gallon barrels, the company filled each small barrel with the same mash bill (Buffalo Trace Rye Bourbon Mash #1) around the same time, and aged them side by side in a warehouse for six years.

The results were less than stellar. Even though the barrels did age quickly, and picked up the deep color and smokiness from the char and wood, each bourbon yielded less wood sugars than typical from a 53 gallon barrel, resulting in no depth of flavor.

While Buffalo Trace is NOT releasing these experiments, the Distillery did feel it was important to release their findings. The company hopes others can learn from such an experiment, just as they have.

“As expected, the smaller 5 gallon barrel aged bourbon faster than the 15 gallon version. However, it’s as if they all bypassed a step in the aging process and just never gained that depth of flavor that we expect from our bourbons. Even though these small barrels did not meet our expectations, we feel it’s important to explore and understand the differences between the use of various barrel sizes,” said Master Distiller Harlen Wheatley.

Each of the three small barrel bourbons were tasted annually to check on their maturation progress, then left alone to continue aging, hoping the taste would get better with time. Finally, after six years, the team at Buffalo Trace concluded the barrels were not going to taste any better and decided to chalk up the experiment to a lesson learned.

“These barrels were just so smoky and dark, we just confirmed the taste was not going to improve. The largest of the three barrels, the 15 gallon, tasted the best, but it still wasn’t what we would deem as meeting our quality standards. But instead of just sweeping this experiment under the rug and not talking about it, we felt it was important to share what we learned, especially in light of the debate about usage of small barrels. It’s one experiment we are not likely to repeat,” said Wheatley.

These small barrel experiments are part of the more than 1,500 experimental barrels of whiskey aging in the warehouses of Buffalo Trace Distillery. Each of these barrels has unique characteristics that differentiate it from all others. Some examples of these experiments include unique mash bills, type of wood and barrel toasts. In order to further increase the scope, flexibility and range of the experimental program, an entire micro distillery, named The Colonel E.H. Taylor, Jr. “OFC” Micro Distillery, complete with cookers, fermenting tanks and a state-of-the-art micro still has been constructed within Buffalo Trace Distillery.

About Buffalo Trace Distillery

Buffalo Trace Distillery is a family-owned company based in Frankfort, Franklin County, Kentucky. The Distillery’s rich distilling tradition dates back to 1787 and includes such legends as E.H. Taylor, Jr., George T. Stagg, Albert B. Blanton, Orville Schupp, and Elmer T. Lee. Buffalo Trace Distillery is a fully operational Distillery producing bourbon, rye and vodka on site and is listed on the National Register of Historic Places. The Distillery has won seven distillery titles since 2000 from such notable publications as Whisky Magazine, Whisky Advocate Magazine and Wine Enthusiast Magazine. It was named Whisky Magazine 2010 World Icons of Whisky “Whisky Visitor Attraction of the Year.” Buffalo Trace Distillery has also garnered more than 200 awards for its wide range of premium whiskies. To learn more about Buffalo Trace Distillery visit www.buffalotracedistillery.com

“Best Rye Whiskey” Now Available as Knob Creek® Rye Launches Nationally

Clermont, KY – Knob Creek®, the world’s #1 selling Super-Premium bourbon, proudly expands its portfolio by introducing its newest innovation, Knob Creek® Rye. Named “Best Rye Whiskey” at the 2012 San Francisco World Spirits Competition, it is patiently aged to produce a straight rye whiskey with a rich, mature flavor and luxurious finish that whiskey lovers have come to expect from Knob Creek’s award-winning portfolio.

Bottled at 100 proof and made with a blend of the finest quality rye grains, Knob Creek® Rye brings the deliciously rich and savory notes of rye to life in a way that only Knob Creek can. Anthony Dias Blue, Editor-in-Chief of Tasting Panel Magazine, awarded Knob Creek® Rye the magazine’s coveted “Seal of Excellence” and praised the innovation as “the best rye I’ve ever tasted; a masterpiece.” Spicy, yet exceptionally smooth, it can be enjoyed neat or used as a base for mixing distinctive cocktails.

“2012 has been a stand-out year for Knob Creek,” said Fred Noe, seventh-generation Beam Master Distiller and creator of Knob Creek® Rye. “20 years after my father, Booker Noe, first introduced Knob Creek® Bourbon to the world, I am excited to have the opportunity to apply his dedication to creating superior quality whiskey and introduce my latest innovation, Knob Creek® Rye.”

Officially launching at this year’s 2012 Food & Wine Classic in Aspen, Knob Creek teamed up with celebrity chef Michael Symon to unveil Knob Creek® Rye to food & spirits connoisseurs from around the world. As an award-winning chef and restaurateur, Chef Symon believes in using the best ingredients available to create approachable, full-flavored dishes that are deeply satisfying, making him the perfect match for Knob Creek® Bourbon’s big, full signature flavor. This partnership will continue throughout 2012 and include:

*Knob Creek® Bourbon-Inspired Recipes. Chef Symon will create exclusive cocktail and food recipes for the summer, fall and holiday season.
*Quick-Fire BBQ Tips. Chef Symon will share his tips for fall grilling with Knob Creek’s Facebook Fans in engaging web exclusive videos.
*Limited Edition Holiday Labels. Chef Symon will unveil his limited-edition Knob Creek® Bourbon holiday label, which consumers can personalize for the whiskey-lover on their holiday gift list.

“I always say ‘cook with what you love,’ and nothing adds more to a dish than Knob Creek® Bourbon’s big, full, signature flavor,” said Chef Symon. “I use only the highest quality of ingredients, and Knob Creek® is no exception. Whether I‘m looking to add a big bourbon taste to my popular meat-centric dishes or spice them up with a quality rye, Knob Creek® is as delicious in the kitchen as it is at the bar.”

Michael Symon is an award-winning chef, restaurateur, television personality and author. Chef Symon cooks with soul, creating bold, deeply satisfying dishes at his six restaurants in America’s heartland. The Cleveland native shares his exuberant, approachable cooking style and infectious laugh with television viewers as an Iron Chef on the Food Network. Michael recently joined The Chew on ABC as one of the show’s six hosts, and his latest show, Symon’s Suppers, premiered on Cooking Channel in January 2012. Michael’s second cookbook, “Carnivore,” dedicated to meat lovers, will be published in October 2012.

Knob Creek® Rye is available nationally and retails for a suggested price of $40.99 for a 750ml bottle. For more information about Knob Creek® Bourbon, Knob Creek® Single Barrel Reserve and Knob Creek® Rye, go to KnobCreek.com or visit us at Facebook at http://www.facebook.com/KnobCreek.

About Knob Creek® Bourbon

Released in 1992, at a time when the terms “craft” and “super-premium” bourbon didn’t exist, Knob Creek knows what real bourbon should taste like – extraordinary bourbon with intriguing taste and bottled in unique flask shaped packaging, which has helped make it the #1 selling Super-Premium bourbon in the world. Knob Creek® Kentucky Straight Bourbon Whiskey is aged nine years at a sophisticated 100 proof (50% alcohol by volume), and is named after the small town in Kentucky where President Abraham Lincoln was born. In 2011, Knob Creek introduced Knob Creek® Single Barrel Reserve (120 proof / 60% alcohol by volume), the brand’s first-ever single barrel bourbon. Carefully hand-selected, barrel-by-barrel, it’s extraordinarily smooth and nuanced, with even more of Knob Creek® Bourbon’s rich wood and vanilla notes. Further demonstrating Knob Creek’s commitment to crafting superior quality bourbon, Knob Creek® Bourbon, Knob Creek® Single Barrel Reserve and Knob Creek® Rye (100 proof / 50% alcohol by volume) took home coveted Double Gold medals at this year’s San Francisco World Spirits Competition, making it one of the most celebrated portfolios at this year’s competition. For more information on Knob Creek, visit www.knobcreek.com

About Beam Inc.

As one of the world’s leading premium spirits companies, Beam is Crafting the Spirits that Stir the World. Consumers from all corners of the globe call for the company’s brands, including Jim Beam Bourbon, Maker’s Mark Bourbon, Sauza Tequila, Pinnacle Vodka, Canadian Club Whisky, Courvoisier Cognac, Teacher’s Scotch Whisky, Cruzan Rum, Hornitos Tequila, Knob Creek Bourbon, Laphroaig Scotch Whisky, Kilbeggan Irish Whiskey, EFFEN Vodka, Pucker Flavored Vodka, Larios Gin, Whisky DYC, DeKuyper Cordials, and Skinnygirl Cocktails. Beam is focused on delivering superior performance with its unique combination of scale with agility and a strategy of Creating Famous Brands, Building Winning Markets and Fueling Our Growth. Beam and its 3,200 passionate associates worldwide generated 2011 sales of $2.8 billion, volume of 34 million 9-liter cases and some of the industry’s fastest growing innovations.

Headquartered in Deerfield, Illinois, Beam is traded on the New York Stock Exchange under the ticker symbol BEAM and is included in the S&P 500 Index and the MSCI World Index. For more information on Beam, its brands, and its commitment to social responsibility, please visit www.beamglobal.com and www.drinksmart.com.

Knob Creek® Kentucky Straight Bourbon Whiskey and Straight Rye Whiskey, 50%-60% Alc./Vol. ©2012 Knob Creek Distillery, Clermont, KY. All trademarks are the property of their respective owners.