This past weekend we noted the chill in the air and the naked trees. Time to experiment with the warming comfort of some amber liquid. Bourbons have become quite popular over the last little while. Rob has always liked them and I am learning to appreciate this drink. I got a bit of a taste for bourbon on our trips to New Orleans.
As with many alcoholic beverages, side by side comparison is a great way to find out what you like or don’t care for. We decided to host a bourbon tasting event with a small group of friends (8 is a nice number for this). Some of our guests were experienced, but everyone was learning.
On hand we had 9 bourbons for tasting. Elijah Craig, Buffalo Trace, Knob Creek Single Barrel, Woodford Reserve, Basil Hayden’s, Bulleit, Booker’s and Maker’s 46, and for research purposes, Buffalo Trace White Dog, an unoaked, young “fresh” bourbon (moonshine). We provided ice, small shot glasses for tiny tastes and comparison, and whiskey glasses for the committed.
A southern food theme seemed apropos. As well we included many smoked items and cheeses that pair well with bourbon. With that in mind, we decided on pork ribs basted in black currant sauce and cheese grits as main fare. The ribs were rubbed and slow-cooked and then glazed with a BBQ sauce that was made with bourbon and black current jam.
They were accompanied by smoked nuts, dark chocolate, smoked shrimps, scallops and salmon from Boucanerie Chelsea, pomegranate, persimmon, physallis and apple, a charcuterie platter with ham, peppered salami and summer sausage from The Piggy Market, and crackers paired with a strong Roquefort, Prima Donna, St. Angele, mimolette from Jacobson’s, and Gjetost cheese as well. The Gjetost is noteworthy because it is a caramel cheese that’s not sweet and really goes well with apple and bourbon.
Small bottles of water on hand are also a good idea, to cut the bourbon if desired but also to help guests pace themselves. For dessert, Rob smoked some pecan and butter tarts with apple wood. We had enjoyed the happy accidental marriage of pecan pie and wood smoke in Nachez, Mississippi and were trying to recreate it with limited success. The smoke was a little bitter. Pecan chips might be the way to go.
Guests tried and experimented throughout the evening, the women settling in and committing sooner. Personally I already knew I enjoyed Elijah Craig but found that I also really liked Basil Hayden’s. Both are smooth and milder than the more spicy, peppery choices offered. Side by side tasting really allows you to discover. Near the end of the evening, one of the guys got brave enough to open the White Dog. We included this for learning purposes. This is where Bourbon starts. And ends, had it been the first thing I tried that evening.
White Dog. What can I say. This should be partaken of, upon reflection, only if the occasion arises where you are in your car. You have already tossed the gun out of the window, are being pursued by police at a high rate of speed and are about to hit the the tire spikes at the road block erected in your honour and then die in a hail of gunfire. Vile. I consumed less than a half teaspoon and my throat was as raw as if I had vomited bile for 24 hours. Not recommended.