Hey guys, sorry for the delay, but as promised here is a mini-cast of Chris and guest co-host Alicia tasting and waxing Quixotic about the Angel’s Envy line! Also, by absconded we didn’t mean stole, but rather took our tastings back to somewhere quiet we could record. For those of you with short attention spans…
Hey guys, sorry for the delay, but as promised here is a mini-cast of Chris and guest co-host Alicia tasting and waxing Quixotic about the Angel’s Envy line! Also, by absconded we didn’t mean stole, but rather took our tastings back to somewhere quiet we could record. For those of you with short attention spans or no time to listen, the 2nd release rye was our clear favorite. Cheers!
As promised in the last podcast (alas later than I intended), here is the PDF of what I found in my research on who owns who and who makes what in the bourbon world. It is as accurate as I could make it, but if you happen to know something that is wrong or could…
As promised in the last podcast (alas later than I intended), here is the PDF of what I found in my research on who owns who and who makes what in the bourbon world. It is as accurate as I could make it, but if you happen to know something that is wrong or could be added, I’d love to hear about it! Bourbon is a mysterious thing. Cheers!
Who owns this bourbon? (PDF FIle)
What is called bourbon, but isn’t legally boubon, and is an oxymoronic sin? Find out this weekend with a mini-cast tasting of 4 of this brand’s offerings with guest co-host Alicia! Leave your guesses in the comments!
What is called bourbon, but isn’t legally boubon, and is an oxymoronic sin? Find out this weekend with a mini-cast tasting of 4 of this brand’s offerings with guest co-host Alicia! Leave your guesses in the comments!
Doing a little practice for our next podcast. Go out and get some of these if you can and you can play along at home! No spoilers about our opinions just yet. Also, I haven’t forgotten about the list of who makes what. Thanks for listening Bourbo…
Doing a little practice for our next podcast. Go out and get some of these if you can and you can play along at home! No spoilers about our opinions just yet. Also, I haven’t forgotten about the list of who makes what. Thanks for listening Bourbonites!
Bourbon Sidecar 1.5 to 2 oz. Bourbon 1/2 to 3/4 oz. Cointreau orTriple sec 1/2 to 3/4 oz. Lemon Juice Shake to combine over ice, serve with lemon garnish and sugared rim if desired. Bourbon Negroni (Broni) 1.5 oz. Bourbon 1 oz. Aperol 1 oz. Cocchi vermouth or sweet vermouth of choice Shake to combine…
Bourbon Sidecar
1.5 to 2 oz. Bourbon
1/2 to 3/4 oz. Cointreau orTriple sec
1/2 to 3/4 oz. Lemon Juice
Shake to combine over ice, serve with lemon garnish and sugared rim if desired.
Bourbon Negroni (Broni)
1.5 oz. Bourbon
1 oz. Aperol
1 oz. Cocchi vermouth or sweet vermouth of choice
Shake to combine and serve on ice with orange garnish.
B-LIT (Bourbon Long Island Iced Tea)
2 oz. Bourbon
1/2 oz. Triple sec (nothing fancy here, you’re gonna pour coke on it)
1 oz. Fresh lemon juice
1 sugar cube with 1 tbs. water (or 1/2 oz. simple syrup)
5 oz. Coke
Shake the first 4 ingredients over ice with gusto in your favorite shaker, strain into a tall glass filled with ice. Top with coke. Prepare to B LIT!
(This doesn’t get a fancy picture because it just looks like Coke in a glass, sorry B-LIT)
Bottom of the Barrel Podcast #3! Hurray, it’s podcast number 3: What about the Beams? Wherein we discuss the Beam family in distilling, non-traditional bourbon cocktails, our experiences at the Bourbon Classic and Bacon and Bourbon South Carolina as well as a tasting of some widely available bourbons. Enjoy, and as always, cheers! Links of…
Bottom of the Barrel Podcast #3!
Hurray, it’s podcast number 3: What about the Beams? Wherein we discuss the Beam family in distilling, non-traditional bourbon cocktails, our experiences at the Bourbon Classic and Bacon and Bourbon South Carolina as well as a tasting of some widely available bourbons. Enjoy, and as always, cheers!
Links of interest
Bourbon, Straight by Chuck Cowdery (great little read)
The Bourbon Elves have been working hard tonight. Podcast #3 is imminent!
The Bourbon Elves have been working hard tonight. Podcast #3 is imminent!
You asked, we listened. Here is the first podcast in mono instead of stereo for ease of listening at work or other tasks requiring only 1 earbud. Also, podcast #3 is on the horizon. The research is done and we’re just collecting a couple more bottles for the tasting. Hopefully from our brains to your…
You asked, we listened. Here is the first podcast in mono instead of stereo for ease of listening at work or other tasks requiring only 1 earbud. Also, podcast #3 is on the horizon. The research is done and we’re just collecting a couple more bottles for the tasting. Hopefully from our brains to your ears sometime within the week. Cheers listeners!
In preparation for some cocktails this weekend, I decided to to try and make some clear ice. Having heard that the double boiling and distilled water methods don’t work reliably, I decided to use some science. Slow freezing, like icicles or frozen lakes, gives time for the water bubbles to escape the ice as it…
In preparation for some cocktails this weekend, I decided to to try and make some clear ice. Having heard that the double boiling and distilled water methods don’t work reliably, I decided to use some science. Slow freezing, like icicles or frozen lakes, gives time for the water bubbles to escape the ice as it freezes. This has been called the ‘lake effect’. Here are my results: 
Not perfect, but pretty darn good if I do say so myself. I also didn’t let the chunk freeze all the way as I was impatient.
Directions:
Put your water of choice and mould of choice (you can also just make a large block) into a cooler that will fit in your freezer. Fill, making sure to fill all the nooks and crannies, to at least about a half inch above your mould. Let it freeze for 2-3 days in your freezer, then use a serrated knife and hammer to chisel out your moulds or make free form smaller chunks. Letting it sit out for about an hour before hacking away lets it temper and seems to prevent shattering. Enjoy!
So in my blind rage against the Trader Joe’s bourbon in the last podcast, I gave out incorrect information. After the cast, I got to thinking about how they could have ‘bourbon’ on the bottle if it wasn’t truly bourbon. Thus, I looked its official entry up in the TTB database (alcohol and tobacco tax…
So in my blind rage against the Trader Joe’s bourbon in the last podcast, I gave out incorrect information. After the cast, I got to thinking about how they could have ‘bourbon’ on the bottle if it wasn’t truly bourbon. Thus, I looked its official entry up in the TTB database (alcohol and tobacco tax and trade bureau), and it turns out that it is actually classified as bourbon. Additionally, since it has no age statement, yet says ‘straight whiskey’ on the bottle, it must also be at least 4 years old. Perhaps in my rage at how awful I found it when I first tried it a few years ago I was too willing to believe the rumor about them trademarking the name ‘Kentucky Bourbon’. Anyhow, we’re going to try and keep everything accurate for you guys and if you notice anything in the future that doesn’t sound quite right, let us know!
Additionally, I am hoping to be able to make this blog look nicer at some point. Currently it looks like something you found on dogpile.com while listening to your 3.5″ floppy hum trying to install the latest version of doom.exe. I don’t really want to pay the $30 for being able to customize things, but I’ll be trying to work on ways to make it look a little better.
Thanks for listening!
