Tag Archives: whiskey

Defiant Single Malt Whisky, NC

Defiant Whiskey


Picked up a bottle of Defiant the other day. This is a Single Malt Whisky out of Blue Ridge mountains of North Carolina distilled by the Blue Ridge Distilling Company. They boast of their simplicity in their ingredients and overall process or should I say technique because they claim to defy stodgy recipes and processing and rely on their taste. They don’t filter due to their clean local water source. They also don’t age very long but still able to impart some of the white oak and barley.

It’s an easy drink. Clean with some mild fruitiness and generous burn on the finish. It has won some local Carolina awards. You can check out their video on their website which is mostly about their attitude behind their product.

Good stuff. Give it a try.


Sazerac Rye Whiskey distilled by Buffalo Trace

Sazerac Rye Whiskey

Distilled by Buffalo Trace in Kentucky.
The story goes that in the 1800s there were saloons that lined New Orleans Bourbon Street. The Sazerac “Coffee” House served a concoction of Rye Whiskey and Peychaud’s Bitters. That libation was supposedly America’s first cocktail titled simply “Sazerac” as a nod to the famed coffee house.

Their notes claim: Aromas of clove, vanilla, anise and pepper. Subtle notes of candies spices and citrus. The big finish is smooth with hints of licorice.

I am working on being better at picking up various notes. I found it super crisp and did pick up notes of orange and maybe a little vanilla. It also finishes really smooth and without reading I wouldn’t have pinpointed on my own but it does have a hint of licorice or anise on the finish. I drank it neat and just loved it.
I will most definitely keep it on my shelf. Good stuff.

It picked up two awards in 2014
2014 Double Gold Medal – The Fifty Best Rye Whiskey Tasting
2014 Gold Medal – New York World Wine & Spirits Competition

You can read more about it on their site http://buffalotracedistillery.com/brands/sazerac-rye


Hochstadter’s Slow & Low Rye Whiskey

Hochstadter’s Slow & Low Rock & Rye Straight Rye Whiskey

Probably one of the crazier labels I have seen. It’s like they couldn’t decide between Rock & Rye, Slow & Low, America’s Original Bottled Cocktail or Our Famous Rye Old-Fashion so decided, screw it let’s use em all. That said I love the bottle with it’s thick twisted neck and over sized cork. I didn’t study it that closely when I picked it up but the Slow and Low, label and bottle pulled me for some reason.
Tonight I cracked it open to try it. After the first sip it prompted me to look more closely at the label and it made a lot of sense. It drank like a semi-made cocktail with strong notes of orange and honey. Sure enough it says it right on the bottle. I thought to myself this would be the perfect whiskey for an Old-Fashion. Sure enough in one of the twelve slogans at the bottom it even calls it out “Our Famous Rye Old-Fashion’.

You have seen those blends of honey, cinnamon, cherry pie, apple pie that hit you over the head with their flavors. This is present but dialed back which made it perfect for my tastes. I don’t like overly sweet stuff but instead prefer the essence of the flavor.

If you are a planning on having a party this season and serving old-fashion cocktails this would be really special. You wouldn’t need to doctor it up to much and just let the whiskey shine.

Clyde May’s Conecuh Ridge Whiskey

Clyde May’s Alabama Whiskey

Loved the look of their bottle and thought I would give Alabama Whiskey a taste. This is medium in color and it has a very interesting flavor profile. I was having a hard time putting my finger on it but I read the back of the label and they talk about hints of green apple and cinnamon. I tasted it again and wow it really does have a this green apple thing going on.

If you were trying to coax someone into whiskey or you just wanted to get better at recognizing or identifying flavor notes you should try this and think about the green apple aspect. Don’t get me wrong, it’s not sweet at all and certainly isn’t one of those flavored whiskey but when you taste it and know going in you will identify it.

Cherry Apple Whiskey Cocktail

Cherry Apple Whiskey Cocktail
Tonight we had a lot of mustard in our dinner so I wanted something to compliment and yet brighten it up. I had a small bottle of tart cherry juice and also some all natural apple juice on hand. I have seen moonshine with cherries and also with apples so figured I would combine them.

Tart and not overly sweet and drinks as a tall cocktail. If you are not a whiskey person you could certainly settle for Vodka. Great for the fall.

3 oz of Whiskey
1 oz of Tart Cherry juice
2 oz of Natural Apple Juice
1/2 lemon

Whiskey Moon Cocktail

Whiskey Moon Cocktail

Ordered my cocktail recipe book from Death & Company. http://www.deathandcompany.com/ What a great book full of great cocktails from the guys who push the boundaries while honoring the classics. It’s laid out well and honors a lot of their regulars. It’s laid out well and gives you a lot of ideas of pairing spirits and fruits.

Tonight we were having a Bahn Mi so wanted to compliment it with something fun and sweet. I saw a cocktail in the Death&Co Bible where they combined Red Wine, Whiskey and Orange. Almost a Whiskey Sangria type concoction. I didn’t have everything they listed so departed from their recipe.

It worked out well though and we actually made a second.

Each Cocktail
1.5 oz Red Handed Whiskey
1 oz White Wine (Dry and crisp)
1 oz Orange Liquor
Juice of half a lime
squirt of honey
orange slice for garnish

Combine and mix until honey dissolves and then add ice if you don’t the honey will freeze up.


Red Handed Bourbon Whiskey


Spotted this Whiskey out of Austin, TX from the Trusty Oak Distillery. You can see it’s dark and it tastes sweet and mild without much bite at the finish. For folks who don’t like the bite or burn this is one to check out.

You can go neat here but also would be nice to make a nice ole fashion or whiskey sour.

Y’all check em out!

Salado Texas Whiskey


I was at Goody’s updating the stock and the lady checking me out told me that a guy from Salado whiskey was in and gave their staff a sample. She said it was really good and suggested I try it out. I haven’t seen that brand before but like supporting TX whiskey. She went and got the bottle to give me a taste and I immediately snatched a bottle.

Really nice Texas Whiskey. It is a great sipping whiskey that works very well neat. It’s light and fresh with a great sweetness and a favorable burn. Really good find.

Y’all check em out.

Balsamic chicken sandwich with caramelized goat cheese onions and whiskey peach jam

Balsamic Chicken Sandwich with caramelized goat cheese onions and whiskey peach jam

  • Servings: 2
  • Difficulty: easy
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Balsamic Chicken Sandwich with caramelized goat cheese onions and whiskey peach jam

I ran across a new web site www.Food52.com that looks like it has some good recipes so decide to try some. I made some tweaks but credit the author for the concept. It was college football game night so a sandwich sounded about right.

We loved how this one turned out. The peach whiskey jam and the balsamic vinegar give a sweetness that goes so well with the tang from the goat cheese caramelized onions.

2 chicken breasts
2 tbs of Dukes mayo
1 loaf of bread from the bakery (I used Cibata)
1 red onion, caramelized
2 tbs of goat cheese
For the chickenmarinade:
1.5 cups balsamic vinaigrette
Kosher Salt and Pepper
2 tbs olive oil
For the peach jam:
1 peach, peeled and chopped
2 pinches of cayenne pepper
2 tbs of sugar
2 tbs Whiskey
1 pinch sea salt


  1. Marinate the chicken overnight with balsamic vinegar, salt and pepper.
  2. 30mins prior to eat. Take two pots or skillets and make your caramelized onions and goat cheese mixture and your Whiskey peach sauce. .
  3. One skillet on medium-low heat add your sliced onions, olive oil, pinch of salt and pepper and cook until caramelized. Takes about ten minutes. When done remove from heat and add goat cheese to the top.       Don’t stir it in.
  4. In the other skillet add your peeled and diced peach, sugar and cayenne and cook on medium heat until soft. Mash them up into a paste and add your whiskey. Carefully tilt your pan towards the flame until the alcohol ignites. After it burns off put it on low heat and stir occasionally.
  5. Third skillet on medium heat with some olive oil and add your sliced chicken and half of the marinade. Cook it down until the chicken is cooked and the balsamic has reduced into a syrup. Be carful not to burn it.
  6. Slice your bread and on the bottom smear your peach jam, then the sliced chicken, then the onion goat cheese mixture. Add Duke Mayo on the top and enjoy.

Mint “Jillep”

Please don’t tell me I misspelled Julep. while I am a horrible writer, I did that one on purpose to honor my wife.

Mint Julip

This is where the whiskey bug bit us. My wife, Jill, was at a librarian conference in New Orleans a few years ago. As she explained, she went to a party one night and they were handing out mint juleps to loosen up those stiff spines. One sip in… “where have you been all my life?” Hopefully she was talking about the drink.

We generally go weekly to a local watering hole and sit at the bar and eat. Ordered one up and loved it. I don’t like “sweet” drinks or sugar so I pulled back on the syrup and eventually just went straight whiskey. She on the other hand demands a sugar rim with her julep.

simple syrup ( 1:1 ratio ) Distilled water and turbinado sugar on the stove to dissolve the sugar. I actually put four sprigs of bruised mint to flavor my syrup.

Bourbon to Mint Syrup ratio 3:1
one splash of bitters over ice.