By Richard Thomas The blackberries are coming in, and my neighborhood is thick with brambles. I went picking for an hour and a half one morning and came back with at least three pounds of berries, and that is keeping in mind that I only picked the better formed ones. With that just the first berry haul of the season ...
Read More »Beer, Food & Wine
Bourbon Pork Tamales
By Richard Thomas Bourbon whiskey’s flavor profile is such a marvelous enhancement to so many of the pork dishes in American cuisine, but what about recipes from abroad? Say, south of the border? As we show here, bourbon can add some real kick to classic pork tamales. Ingredients For Filling: 3/4 cup of bourbon whiskey 1/2 cup of salsa 2 ...
Read More »Maple & Bourbon Barbecue Sauce Recipe
By Richard Thomas Bourbon and Southern barbecue just go together. Just ask noted barbecue chef Adam Perry Lang. Here at The Whiskey Reviewer, following the cooking with whiskey beat has led us to trot out a variety of recipes that call for spiking barbecue sauces, classic sides, and suitable desserts with bourbon. Here we return to the subject of sauce, ...
Read More »Brewstilling: Making Beer And Whiskey Under One Roof
Craft Whiskey’s Intersection Between Distilling And Brewing By Father John Rayls and Richard Thomas In Ireland and Scotland, a common factoid learned on tours of whiskey distilleries is that in the early stages of production, whiskey and beer are essentially the same thing. Yet despite those common roots in turning malted barley into sugary wort for fermentation, even in Ireland ...
Read More »Homemade Whisky Mustard
By Richard Thomas After sampling a variety of store-bought whisky mustards, I finally decided to try making my own. A lot of those whisky mustards were of the sweet variety, so this one is adapted to make it spicy. Ingredients 1/2 cup yellow mustard seeds 1/2 cup black mustard seeds 1 tbsp cayenne pepper 1bsp salt 2/3 cup cider vinegar ...
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