March 21st, 2011 at 3:54PM

Angels of Envy bourbon has been released recently. The creator, Lincoln Henderson started as distillery manager for Old Forester and Woodford Reserver and here his son, Wes, gives a little peak on what to expect and how to properly taste whiskey.

(via: Bourbonblog.com)

5 notes #Whiskey#angels of envy#bourbonblog.com#bourbon
September 16th, 2010 at 2:33PM
WHISKEY’S BIG NEWS: New At Maker’s Mark Marker’s Mark has a new whiskey and a new distiller. The whiskey, Maker’s 46 is the first real product innovation in the company’s 52 years, outside of different colored wax on some special bottles, Marker’s 46 is made by dumping the whiskey from Maker’s barrels, then affixing seared French oak staves to the inside and returning the whiskey for an additional short aging period. “Searing” is explained as a level of heating just short of toasting that brings out the vanilla and caramel flavors of the oak. The process gives the whiskey more caramel, spice and vanilla, according to master distiller, Kevin Smith. The whiskey is also bottled at a slightly higher 47% ABV. Don’t expect to see a lot of it. They’re only bottling about 25,000 cases this year, compared to about a million cases of regular Maker’s Mark. The new distiller was a lot easier; Kevin Smith just called Greg David and asked him. Davis, the former master distiller at the Tom Moore distillery when it was bought by Sazerac, joined Maker’s Mark as director of distillery operations, and reports directly to Smith. Congratulations, Greg. That’s a sweet job. (Order it here at Maker’s Mark)

WHISKEY’S BIG NEWS: New At Maker’s Mark

Marker’s Mark has a new whiskey and a new distiller. The whiskey, Maker’s 46 is the first real product innovation in the company’s 52 years, outside of different colored wax on some special bottles, Marker’s 46 is made by dumping the whiskey from Maker’s barrels, then affixing seared French oak staves to the inside and returning the whiskey for an additional short aging period. “Searing” is explained as a level of heating just short of toasting that brings out the vanilla and caramel flavors of the oak. The process gives the whiskey more caramel, spice and vanilla, according to master distiller, Kevin Smith.

The whiskey is also bottled at a slightly higher 47% ABV. Don’t expect to see a lot of it. They’re only bottling about 25,000 cases this year, compared to about a million cases of regular Maker’s Mark.

The new distiller was a lot easier; Kevin Smith just called Greg David and asked him. Davis, the former master distiller at the Tom Moore distillery when it was bought by Sazerac, joined Maker’s Mark as director of distillery operations, and reports directly to Smith. Congratulations, Greg. That’s a sweet job.

(Order it here at Maker’s Mark)

67 notes #whiskey#maker's mark#Maker's 46#bourbon#whiskeywednesday
December 13th, 2009 at 8:30PM
BOOOOOOOOM i’ll be taking a cold shower now

BOOOOOOOOM i’ll be taking a cold shower now

42 notes #sean connery#jim beam#whiskey#Bourbon
December 6th, 2009 at 4:33AM
WHISKEY HOLIDAY CHEER OF THE DAY: Bourbon Balls 1 cup finely crushed vanilla wafers 1 cup finely chopped pecans 1 1/2 cup of confectioners’ sugar, divided 2 tablespoons of unsweetened cocoa 2 tablespoons bourbon 1 1/2 tablespoons light corn syrup Combine vanilla wafer crumbs, chopped pecans, and 1 cup of the confectioners’ sugar. In a measuring cup, blend the Bourbon and corn syrup; stir into the dry mixture. When thoroughly blended, cover and refrigerate for an hour or more. Sift about 1/2 cup of confectioners’ sugar onto a large piece of waxed paper. Shape small amounts of the dough into balls then roll in powdered sugar. Store tightly covered in the refrigerator. These can be frozen. Makes about 3 dozen.

WHISKEY HOLIDAY CHEER OF THE DAY: Bourbon Balls

  • 1 cup finely crushed vanilla wafers
  • 1 cup finely chopped pecans
  • 1 1/2 cup of confectioners’ sugar, divided
  • 2 tablespoons of unsweetened cocoa
  • 2 tablespoons bourbon
  • 1 1/2 tablespoons light corn syrup

Combine vanilla wafer crumbs, chopped pecans, and 1 cup of the confectioners’ sugar. In a measuring cup, blend the Bourbon and corn syrup; stir into the dry mixture. When thoroughly blended, cover and refrigerate for an hour or more. Sift about 1/2 cup of confectioners’ sugar onto a large piece of waxed paper. Shape small amounts of the dough into balls then roll in powdered sugar. Store tightly covered in the refrigerator. These can be frozen. Makes about 3 dozen.

22 notes #bourbon#whiskey#whiskeylovesyou#christmasdesserts