Smuggler's Notch Distillery Bourbon Launch Party at TPT
We helped organize and run a launch party at Three Penny Taproom for the new Straight Bourbon from Smuggler's Notch Distillery last night, and we have to say it was a blast. We were offering tastings, full pours, and we created a simple but delicious cocktail featuring the whiskey that was selling like bourbon-flavored hotcakes. Everybody had a great time, the bourbon was delicious, and we got great feedback all around - the cocktail recipe is below.
Brown Derby Cocktail Recipe
We decided to go with a Brown Derby, a classic cocktail from the 1930s, to feature SND bourbon for a couple reasons. First, it's delicious without stepping on the bourbon. Second, there was a restaurant here in Montpelier back in Oldey Tymes that went by that name and we liked the historical connection.
1.5 ounce Smuggler's Notch Distillery Straight Bourbon
1 ounce fresh-squeezed grapefruit juice
0.5 ounce honey syrup*
2 dashes grapefruit bitters
Brandied cherry for garnish
Add the ingredients to an ice-filled shaker, shake well and pour into a chilled cocktail glass. Garnish with the brandied cherry.
* Honey syrup is just a simple syrup made with honey instead of syrup. Add equal parts honey and water to a saucepan and heat on medium-low to combine. Let it cool, then refrigerate.
Bourbon Basics - To be considered bourbon, whiskey must be:
- made from a grain mixture that is at least 51% corn
- aged in new, charred oak barrels
- distilled to no more than 160 proof
- barrel aged at no more than 125 proof
- bottled at 80 proof or more
- made in the USA
Smuggler's Notch Distillery Straight Bourbon meets all of these requirements, doesn't have any added colors, and is aged for a minimum of 2 years.
From the Distiller:
We are using 2 different mash bills. A 40% mash bill (35% rye, 5% barley malt, 60% corn) and a 25% mash bill (20% rye, 5% barley malt, 75% corn) and both come from different vintages. We have both a 2006 and 2007 40% mash bill and a 2006 25% mash bill at the distillery right now.
When we blend, we blend by nose. We are looking for a bourbon with a strong and characteristic corn noise, we want the vanilla, chocolate flavor to come out mid palate, and we want the end to finish like a rye. That is our blend profile and it is very difficult to achieve that because each barrel is entirely different.
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Posted by Jake Jamieson at July 26, 2013 10:49 AM