AFY_spirited living.v2.QW

S P E C I A L A DV E RT I S I N G S E C T I O N
the perfect blend of
TRADITION
ANDTASTE
In the ’80s, we
drank white
wine at
cocktail time.
In the ’90s, we
rediscovered
the great
cocktails of the
’30s and ’40s.
In the 21st century, one of the most eclectic of
drinks is emerging as the deeper and more
complex spirit of choice.
A DV E RT I S E M E N T 2
the spirit of tennessee
In 1863, when Jasper Newton “Jack”
Daniel was just a young man, he purchased a whiskey still from a Lutheran
minister for whom he had been working
several years. From that moment on, the
minister devoted his time to his calling,
while young Jack began to blaze a trail
that would make him the stuff of legends.
Jack went on to perfect the charcoalmellowing process used by the minister.
By 1866, he had registered his distillery
with the government, becoming the first
to do so and making Jack Daniel’s the
nation’s oldest registered distillery and a
national landmark.
When he turned 21, Jack bought a formal
Single
barrel
whiskey
is as
individual
as the
variations
in the
oak
wood
from
barrel to
barrel.
knee-length frock coat and a broad-brimmed
planter’s hat. This became his daily uniform
until his death in 1911 from an infection
acknowledged this distinction in a letter
This burning is controlled by a hand-
caused by a broken toe. Those who knew
its representatives sent to the Jack Daniel
held water hose to keep the pile from
him said, “Once he got something the way
Distillery in 1941. They wrote, “Charcoal
being reduced to ashes. What’s left is
he liked it, he never changed it.”
mellowing imparts to your whiskey char-
pure, clean maple charcoal without a
acteristics unbeknownst to bourbon. You
trace of smokiness or impurities. The
are a Tennessee whiskey.”
charcoal is ground up and tightly packed
At the 1904 World’s Fair held in St.
Louis, his Old No. 7 Tennessee Whiskey
was awarded the World’s Fair Gold
Medal, honoring it as the world’s best
whiskey. You can enjoy that same
into mellowing vats. It takes the whiskey
Just what is charcoal
mellowing?
whiskey, made by the same process,
One story has it that early settlers
every time you open a bottle of Jack
would sometimes sweeten whiskey
Daniel’s Old No. 7 today.
about 10 days to drip completely through
the 10-foot-high stack of charcoal.
Jack Becomes a Gentleman
drinks with maple sugar. Someone in Lin-
While Jack Daniel’s Tennessee Whiskey
Tennessee whiskeys are often consid-
coln County, Tennessee, thought to filter
is charcoal mellowed before being put
ered bourbons by consumers and restau-
whiskey through sugar maple charcoal
into barrels, Jack Daniel is known to have
rant servers because the ingredients are
before putting it into a barrel for aging.
experimented with mellowing his whis-
the same — corn, rye, barley malt and
No matter how it began, by 1866 Jack
key a second time after aging. Based on
iron-free water. If the spirit is placed in a
Daniel had perfected his method of char-
this early notion, the Jack Daniel Distillery
barrel and aged immediately after distilla-
coal mellowing. In the fall, when sap is
introduced Gentleman Jack Rare Ten-
tion, it is bourbon. Tasting whiskey
down, sugar maple trees are cut from
nessee Whiskey in 1988. Crafted from a
straight from the still delivers the flavors
high ground and aged for a year. They are
slightly different recipe and bottled at 80
of the corn and other grains. Charcoal
then cut into slats and carefully stacked
proof, it is silky and soft with flavors of
mellowing changes the whiskey, giving it
into ricks, splashed with 140-proof
caramel, black currant and mandarin,
a head start before it ever goes into the
whiskey and lit to begin two to three
laced with vanilla and smoke. Tasters
new, charred white oak barrels for aging.
hours of burning in the open air. Jack
have compared this light amber, delicate
This is the step that makes it a Ten-
believed that any other fire-starter could
yet balanced Tennessee whiskey to a fine
compromise the taste.
cognac.
nessee whiskey. The federal government
A DV E RT I S E M E N T 4
Its distinctive character is a result of
finally emerges from the wood is a bold,
To be called straight bourbon, a whiskey
natural fermentation, careful distillation
full-bodied whiskey with complex charac-
has to be made from between 51% and
(twice) and use of the distillery’s iron-free
ter and heightened flavors of toasted oak,
80% corn and contain no neutral spirits. A
water from the limestone cave spring that
vanilla and caramel.
blended bourbon whiskey has to contain
runs at a constant 56 degrees Fahrenheit.
If you have 239 friends that you would
(This cave spring is why Jack Daniel built
like to bless with a gift that cannot possi-
Woodford Reserve is a super premi-
his distillery in Lynchburg, where it is still
bly be duplicated, consider buying your
um, small-batch bourbon with roots at the
located).
own barrel of Jack Daniel’s Single Barrel
Labrot & Graham Distillery (circa 1812), a
at least 51% straight bourbon.
The second charcoal-mellowing process,
Tennessee Whiskey. You’ll get about 240
National Historic Landmark in the blue-
after the whiskey has aged for a minimum
bottles. If you want to keep more than
grass region of central Kentucky.
of four years on all levels of all warehouses,
one bottle for your private stash, reduce
Carefully handcrafted, this bourbon is
imparts an extra smoothness to it and
the number of friends who will receive
painstakingly selected by the master dis-
gives it a delightful finish.
this one-of-a-kind bottle of super premi-
tiller from only the finest maturing
um Tennessee whiskey.
whiskey. Using his years of experience and
Jack Daniel’s Single Barrel
Tennessee Whiskey
Harkening back to the days when Mr.
This is best savored neat, on the rocks
knowledge, he selects only barrels whose
or with a splash, but it also adds a unique
whiskey has shown superior maturation
flavor to your favorite juice or cola.
qualities in its initial years. These barrels
Jack sold his whiskey by the barrel, single
barrel whiskey is as individual as the variations in the oak wood from barrel to
are set aside for Woodford Reserve and
super premium Bourbon —
The Gold Standard
barrel. Bottles drawn from individual bar-
When Scottish and Irish immigrants first
rels will offer subtle differences in nose,
settled in America, they wasted no time in
color and taste.
utilizing their whiskey-making skills.
then moved to the 100-year-old limestone
warehouses at the Labrot & Graham Distillery to finish their maturation.
At Labrot & Graham, the barrels experience the hot summers and cold winters
Jack Daniel’s Single Barrel Whiskey is a
Not only was whiskey a drink to relax
that are important contributors to the
mature, dark amber Tennessee whiskey,
with, but it also provided income. A cask
maturation of fine whiskey. Long years of
aged in the upper floors of the ware-
of whiskey could be traded for anything
slumber in these oldest-surviving aging
houses and bottled at 94 proof. Here, its
and was considerably more valuable than
houses in the commonwealth have pro-
color and taste deepen and mature an
the grains that went into its production.
duced bourbon of exceptional depth and
extra measure. Master Distiller Jimmy
Eventually, government got into the act,
character, with a complex, full-bodied
Bedford and a team of tasters select the
first with taxes, then with regulations.
taste and uniquely smooth finish. When
whiskey when it reaches peak maturity.
While the bourbon style of whiskey dates
the whiskey in these special barrels
They taste for a singular combination —
back to the late 1700s, it wasn’t until 1964
reaches its peak, it becomes Woodford
the robust flavor of a single barrel and the
that the government issued regulations
Reserve.
smooth character of Jack Daniel’s. What
defining its production.
Once introduced, Woodford Reserve
quickly developed an international following, culminating in its coveted Gold Medal
Just What Is a Sour Mash Whiskey?
award at the 2001 International Wine &
Sour mash doesn’t designate a special type of whiskey. The
name refers to the similarities between making whiskey and
making sourdough bread, where a portion of the previous batch
is used to start the next batch in order to promote consistency.
Spirits Competition in London. It comes
as no surprise then that it is now the
best-selling super premium bourbon in
Kentucky, the homeland of bourbon.
Many consider it to be the gold stan-
Every bourbon and Tennessee whiskey is made using the
sour mash process.
dard against which all other bourbons are
measured — a lasting testament to the
distiller’s craft.
A DV E RT I S E M E N T 6
Mixing It Up
“We’ll give a complimentary sip and
tucky Derby time,” he says. “We rarely
At upscale bars, lounges and clubs
hear oohs and aahs, then a request for a
have a call for a Mint Julep, but that day
there is a definite uptick in the call for
Manhattan or Old Fashioned made with
it seemed like everybody had a Mint
super premium bourbon and Tennessee
that brand. Sometimes they’ll want it
Julep in hand.”
whiskeys.
neat in a brandy snifter, the way I per-
“People ask about small batch and
sonally prefer.”
single barrel bourbons,” says the bar man-
Recently, his bar held a Mint Julep Day.
ager at one chic midtown Manhattan spot.
“You’d think we were in Louisville at Ken-
Mint Julep
4 sprigs fresh mint
● 1/2 tsp. granulated sugar
● 1 oz. water
● Shaved ice
● 2 oz. of Woodford Reserve Small Batch Bourbon (or Gentleman
Jack or Jack Daniel’s Single Barrel Tennessee Whiskey)
Muddle (crush against the sides) 3 sprigs of mint, sugar and
water in the bottom of a Julep cup or a highball glass. Fill the
glass with crushed ice and the spirit. Dust the fourth mint sprig
with powdered sugar for a garnish. Serve with two straws, cut
short enough to extend about 2 inches above the cup.
●
Gentleman Jack’s Perfect Manhattan
2 oz. Gentleman Jack Rare Tennessee Whiskey
● 1/4 oz. Noilly Pratt Sweet Vermouth
● 1/4 oz. Noilly Pratt Dry Vermouth
● Dash of bitters
Combine in a mixing glass with ice and stir. Serve up in a chilled
glass or on the rocks.
●
Old Fashioned
2 lime wedges
● 1 tsp. granulated sugar
● Splash of water or soda water
● 2 ounces Jack Daniel’s Single Barrel Tennessee Whiskey (or
Gentleman Jack Rare Tennessee Whiskey or Woodford Reserve
Small Batch Bourbon)
Place lime wedges, sugar and water into an Old Fashioned glass
and muddle (crush against the sides) aggressively. Add ice and
spirit. Garnish with a fresh lime slice or wedge.
●
Hot Tennessee Toddy
Pour a good shot of either Jack Daniel’s Single Barrel Tennessee
Whiskey or Gentleman Jack Rare Tennessee Whiskey into a
heavy mug. Add a spoonful of honey, a cinnamon stick and a
good squeeze of lemon juice. Top with boiling water and stir.
You, too, can prepare a Mint Julep or
other scintillating bourbon or Tennessee
whiskey drinks for yourself or guests.
These recipes make it foolproof.
Woodford Reserve’s Liquid
Bourbon Ball
1 oz. Woodford Reserve Small Batch Bourbon
● 1 oz. white crème de cacao
● 1/4 oz. hazelnut liqueur
Mix bourbon, crème de cacao and hazelnut liqueur.
Shake in a mixing glass with ice.
Pour into a chilled glass.
●
Woodford Long Shot
In a glass cocktail shaker filled with ice, add:
● 3 dashes each of Peychaud and Angostura bitters
● 1 1/2 oz. Woodford Reserve Small Batch Bourbon
● 1/2 oz. ginger liqueur
● 1/2 oz. Southern Comfort
Shake until the shaker is frosted and strain into a chilled martini glass. Garnish with 3 pieces of candied ginger, representing
win, place and show.
The Midway
Front Porch Social Sip
(From Chef Ouita Michel of the Holly Hill Inn)
● 1 tea bag of your favorite flavor
● 2-3 tbsp. sugar (to taste)
● Several sprigs of mint
● 1 cup water
● 1/4 cup fresh orange juice
● 2 tbsp. fresh squeezed lemon juice (approximately 1 lemon)
● 1 tbsp. Blond Lillet (optional)
● 3 oz. (or to taste) Woodford Reserve Small Batch Bourbon
Combine teabag, sugar, mint and water in a saucepan. Simmer
until sugar has melted, and let tea steep and cool for about 10
minutes. Remove mint leaves and stir together remaining ingredients. Pour over ice and garnish with sprig of mint. Makes
enough for two large iced tea glasses filled with ice.
A DV E RT I S E M E N T 7
The
same
spirits
that
make
excellent
cocktails
can add
intense
flavors to
your
favorite
foods.
A Fresh Take on Fine Food
The same spirits that make excellent
cocktails can add intense flavors to your
favorite foods. Many fine chefs have
developed award-winning recipes that
include Jack Daniel’s Tennessee Whiskey
and Woodford Reserve Small Batch
Bourbon.
Miss Mary Bobo’s Boarding House is a
restaurant in Lynchburg, Tennessee, run
by Jack Daniel’s great-grandniece, Lynne
Tolley. Surprisingly, the county has been
dry since Prohibition, and although drinks
cannot be sold, spirits can be used in
cooking. Miss Mary’s always serves at
least one dish with a little bit of the hometown product, Jack Daniel’s Tennessee
Whiskey.
Miss Mary Bobo’s Pan-Fried
Porterhouse Steaks with
Lynchburg Pan Sauce
The Jicama Grill in Louisville, featuring
●
1/2 lb. unsalted butter
1/4 cup flour
2 Porterhouse steaks,
the gastronomy of Chef Anthony Lamas,
●
cut 1 to 1 1/4 inches thick
relies on the Woodford Reserve for the
Bring water, olive oil and salt to a boil in
●
Salt and pepper
delicious orange demi sauce that blankets
large pot. Add grits slowly, about 1/4 cup
●
1 tbsp. vegetable oil
the adobo-rubbed pork tenderloin.
at a time, continually whisking. As grits
●
2 tbsp. butter or margarine
●
2 tsp. Worcestershire sauce
Jicama’s Adobo Pork Tenderloin with
Cook for about 2 minutes and lower heat.
●
1/4 cup Jack Daniel’s Single Barrel Ten-
Smoked Cheddar Chipotle Sweet Corn
Slowly add cheese and stir. Stir in corn
nessee Whiskey (or Gentleman Jack
Grit Cake with Woodford Reserve
and remove from heat.
Rare Tennessee Whiskey).
Orange Demi Sauce
●
begin to thicken, add butter and chiles.
Using a paper towel, generously grease
Dry the steaks and sprinkle with salt and
(Serves 4)
pepper. Heat large cast-iron skillet over
Smoked Cheddar Chipotle
medium heat for 10 minutes. Coat with
Sweet Corn Grit Cake
oil. Place steaks in pan and cook until
●
3 quarts water
spread evenly. Cover with plastic wrap and
seared and browned on one side, about 5
●
1/4 cup olive oil
refrigerate for 4 to 6 hours (may refriger-
minutes. Turn and cook another 5 min-
●
1 tsp. kosher salt
ate up to 24 hours). Mixture will coagulate.
utes for medium rare, 6 minutes for
●
3-quart container of Quaker instant grits
Using a cookie cutter, cut desired shape to
medium. Remove from skillet and let
●
1 6-oz. can of chipotle chiles in adobo (or
create your mini grit cake, or cut small tri-
less depending on taste as chipotle is
angles using a butter knife. Dust cake with
very hot)
flour and pan fry in olive oil for about 2
2 lbs. smoked cheddar cut into 1-inch
minutes on each side, giving the cake a
pieces
slightly golden look. Place cakes on sheet
1 1/4 cup fresh raw Silver Queen corn
pan and finish in oven at 350 degrees for
cut off the cobs (about 4 cobs)
3 to 5 minutes.
stand on a board while you prepare the
Lynchburg pan sauce.
Melt butter or margarine in skillet, stir
●
in Worcestershire sauce and whiskey.
Bring to a boil and cook 1 to 2 minutes.
Pour over steaks and serve.
✤
●
a 1-inch half sheet pan with olive oil.
Pour the grit mixture into the sheet pan,
using a rubber spatula to get excess, and
A DV E RT I S E M E N T 8
At upscale
bars, lounges
and clubs,
there is a
definite uptick
in the call for
super premium
bourbon and
Tennessee
whiskeys.
Adobo Rubbed Pork
Tenderloin
●
1 tbsp. cayenne pepper
●
1 tbsp. cumin
●
1 tbsp. coriander
●
1 tbsp. kosher salt
●
3 tbsp. chopped garlic
●
1/2 cup olive oil
●
2 lbs. pork tenderloin, cut
into 8-oz. portions
Mix ingredients together and marinate
pork overnight.
Woodford Reserve
Chipotle-Orange Demi Sauce
●
1 mini-bottle Woodford Reserve (1/4 cup)
●
1 medium onion, chopped
with heirloom cherry tomatoes and
Scallops
●
1 tbsp. chopped garlic
Wiesenberger Mill sweet corn polenta.
●
●
1 6-oz. can chipotle chiles in adobo (or
3/4 lb. large dry pack sea scallops
●
1 tbsp. clarified butter
●
8 cherry tomatoes from your favorite
very hot)
Scallops au Woodford
In the Style of Woodford County
●
1 cup crushed tomatoes
(Serves 2)
●
1 tbsp. fresh tarragon, roughly chopped
●
1 cup ketchup
Polenta (make first)
●
1 shallot, thinly sliced
●
1/2 cup rice wine vinegar
●
3 cups water
●
1 clove garlic, minced
●
1/4 cup Worcestershire sauce
●
1 cup Wiesenberger stone ground
●
1/2 cup Woodford Reserve Bourbon
●
1 tbsp. paprika
yellow grits
●
1/2 cup crème fraîche or reduced heavy
●
1 tbsp. chili powder
●
1 cup orange concentrate
●
1 tsp. salt
●
1/4 cup honey
●
Corn and cilantro for garnish
less depending on taste as chipotle is
●
●
farmer (we use Elmwood Stock Farm)
cream
2 ears fresh local sweet corn, removed
Salt and white pepper, to taste; chives
from cob
●
1/2 cup Kenny’s Country Jarlsberg cheese,
Dry the scallops by laying them out on a
or your favorite, grated
paper towel. Season with a sprinkle of salt
●
2 tbsp. butter
and pepper. Heat a good sauté pan to very
Combine all ingredients in saucepan and
●
Salt and white pepper, to taste
hot. Add the clarified butter. Sear scallops, on
stir together over medium-high heat for 5
Bring 3 cups water to boil in a heavy-
one side, about 2 minutes. Turn them over.
minutes, then strain.
bottomed saucepan. Sprinkle the grits
Add the shallot, garlic, cherry tomatoes and
Grill pork on medium heat for 8 to 10
over the boiling water a little at a time,
bourbon, then stand back and shout, “Hot
minutes. Place grit cake in center of plate
stirring with a wooden spoon as you add
Mama!” Add the crème fraîche and fresh tar-
and place pork next to cake. Spoon demi
the entire amount. Add 1 tsp. salt. Turn
ragon and taste for salt. Spoon a little mound
sauce around grit cake and over pork.
the heat very low and gently cook for
of the polenta into the center of the plate.
Garnish with Silver Queen corn and
about 30 minutes. Add butter and
Arrange the scallops and cherry tomatoes
✤
cheese; check seasoning. If polenta is
around, pour on the sauce and garnish with
too thick, add a little milk. If it is too
a leaf of tarragon on a blade of chive.
cilantro.
■
Chef Ouita Michel of the Holly Hill Inn in
thin, cook a little longer or sprinkle in
Written by Dave Steadman, in conjunction
Midway, Kentucky, puts Woodford Reserve
more yellow grits. It should be the con-
with StaffWriters Plus, Inc. Dave is the author
bourbon to work on these incomparable
sistency of soft whipped potatoes. Just
of “Beverage Biz Is Show Biz!” and “Restau-
seared sea scallops flamed in bourbon
before serving, stir in the sweet corn.
rant Biz Is Showbiz!”