Archive for November, 2009

Cooking With Bourbon From Four Roses

eggnogLAWRENCEBURG, Ky., Nov. 4 /PRNewswire/ — Declared by Congress as America’s Native Spirit and the country’s official distilled spirit, bourbon has become a special part of many holidays – and nowhere more so than in bourbon’s home state of Kentucky.

“Cooking with bourbon or making a batch of eggnog during the Thanksgiving or Christmas holidays can be a wonderful family tradition,” said Hall of Fame Master Distiller Jim Rutledge of Four Roses Bourbon in Lawrenceburg, Ky.

Rutledge said his distillery receives emails from across the country asking for an eggnog recipe that ran in a Life magazine advertisement in the 1930s.

“It makes us proud that we’re able to continue being a part of those traditions to this day,” Rutledge said.

Chef Dean Corbett of one of Louisville, Ky.’s fine-dining restaurants, Equus, believes bourbon can add interest and intrigue to many dishes that are perfect for holiday entertaining.

“Bourbon is such a versatile ingredient,” Corbett said. “You can throw it in a sauce to enhance a savory dish like our Shrimp Jenkins. Its sweet notes also make it a natural for desserts like bread pudding and Bananas Foster.”

Equus’ bar manager and Louisville Magazine’s pick for the city’s best bartender, Joy Perrine suggests warming up a holiday party with bourbon as the featured punch ingredient, or a rich, steamy drink like the Hot Buttered Bourbon made with bourbon and real butter.

Four Roses Eggnog
(from Life magazine ad, 1936)
—  Beat separately yolks and whites of 6 eggs.
—  Add 1/2 cup of sugar to yolks while beating.
—  Add 1/4 cup of sugar to whites after they have been beaten very stiff.
—  Mix egg whites with yolks.
—  Stir in 1 pint of cream and 1 pint of milk.
—  Add a pint of Four Roses and 1 oz. Jamaican rum. Stir thoroughly and serve very cold.

Hot Buttered Bourbon (from Joy Perrine’s Kentucky Bourbon Cocktail Book, 2009)

—  5 oz. hot water
—  2 oz. spice-infused bourbon
—  3/4 oz. brown sugar syrup
—  1 oz. butter at room temp (no butter substitutes!)
—  Combine water, bourbon and syrup. Stir well.
—  Add the butter and stir rapidly to blend the butter into the rest of the mix. Serve immediately.

For more information on holiday gift offerings or drink recipes, visit www.fourroses.us

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Buffalo Trace Experiments with Double Barrels

Buffalo Trace Experimental CollectionFRANKLIN COUNTY, KY— It’s time for the next round! After more than twenty years of experimentation, Buffalo Trace Distillery is rolling out more of their sought after Experimental Collection. The release explores what effect “double barreling” has on bourbon whiskey. In these two experiments the bourbon was aged in new, charred oak barrels and then removed after several years, only to fill more new, charred oak barrels.  The full flavor from each of these new barrels was extracted by the whiskey, creating a very powerful result.

Here are some of this experiment’s details:

1. 1993 Double Barreled: These barrels were filled April 4, 1993 and bottled September 15, 2009. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. The bourbon was removed from its original barrel and re-barreled December 12, 2001. At 16 years and five months of age the finished product has a deep, rich flavor that fully expresses the oak character. The re-barreling has taken it far beyond its 16 years. It has a very strong, powerful finish.

2. 1997 Double Barreled: These barrels were filled November 18, 1997 and bottled September 16, 2009. Buffalo Trace Rye Bourbon Mash Bill #2 was used and the product entered the barrel at 125 proof. The bourbon was removed from its original barrel and re-barreled December 12, 2001. At 11 years and ten months of age the finished product has a complex barrel flavor. It possesses a deep caramel color making it pleasing to the eye as well as the palette. It has a very robust start and finishes smooth.

“I really love the variety in these experimental releases,” commented Harlen Wheatley, master distiller. “The end product is so different from one release to the next. I look forward to the new information we garner from each round.”

There are more than 1,500 experimental barrels of whiskey now aging in the warehouses of Buffalo Trace. Each of the barrels has unique characteristics making it different from all others. Some examples of these experiments include unique mash bills, types of wood and barrel toasts.  In order to further increase the scope, flexibility and range of the experimental program an entire micro distillery, complete with cookers, fermenting tanks and a state of the art micro still has been constructed within the Buffalo Trace Distillery.

The Experimental Collection will be packaged in 375ml bottles. Each label will include all the pertinent information unique to that barrel of whiskey. These whiskies will be released in late October of 2009 and retail for approximately $46.35 each. Each experiment is rare and very limited. For more information on the Experimental Collection or the other products of Buffalo Trace Distillery, please contact Kris Comstock at kcomstock@buffalotrace.com.

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