By Richard Thomas This recipe takes a classic treat, the brownie, and adds the sweet side of Irish whiskey into the mix. What kind of Irish whiskey used actually has an impact on the flavor for a recipe like this. I’ve found going with Bushmills gives the brownies a more of a butterscotch tweak, while relying on Powers or Jameson ...

Where To Go For Fine Food And Finer Whiskey By Richard Thomas For even the most diehard and devoted whiskey enthusiast, actual whiskey travel is the exception rather than the rule. Whether it be due to competing interests, family or necessity, entire vacations spent in Speyside, Islay or the Kentucky Bourbon Trail are far from the norm for most whiskey ...

By Richard Thomas If you have been following our cooking with whiskey beat here at The Whiskey Reviewer, then you have probably realized whisk(e)y is easily incorporated into a variety of desserts, sauces and stews. It is also easy to use as a glaze, and a little bourbon can turn ordinary carrots into a novel side dish. Ingredients 1 pound ...

By Richard Thomas This winter warmer is adapted from the standard beef stew recipe I learned from my Mom. Taking the notion of the Guinness stews I so often see on pub menus as an inspiration, my experiment yielded a stew with a strong malty flavor profile, enhancing the slow-cooked beef and root vegetables. Ingredients 1 lb of roast or ...

Rye On Rye Ale: The Whiskey Connection By Daniel Matthews Rating: A Plenty of you may be wondering, what is an ale doing here trespassing on whiskey’s property? But before you get out the shotgun and tell ale to go back to where it came from, let’s just say this ale is whiskey’s friend and there was an invite extended. ...