Beer & Food

Pumpkin And Bourbon Mousse Recipe

By Richard Thomas Autumn is the season for everything made from pumpkin or seasoned with “pumpkin spices,” and while some people have developed a problem with that, I am not among them. What is more, autumn is also the time when the release calendar and the weather come together to make it whiskey season! What better way to bring those ...

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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 ...

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Maple & Bourbon Barbecue Sauce Recipe

Pork in barbecue sauce

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, ...

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Brewstilling: Making Beer And Whiskey Under One Roof

Ranger Creek's Still

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 ...

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