|Jay Ducote and Aimee Tortorich congratulate each other on mastering the Cajun Microwave whole hog cookery.|
It is Whisk(e)y Wednesday but there is only one thing on my mind: how much whiskey can team Bacon Rouge consume this weekend at Hogs for the Cause? It seems like our team has an affinity for whiskey. The favorite seems to be Bulleit Bourbon. There's nothing wrong with that, though. All kinds of whiskey go really well with all kinds of pork. We proved that and then some at our Bacon Rouge preview party at Iverstine Family Farms back on March 9th. We'll do it again at Hogs this weekend. I hope you come to New Orleans and play! It is for a great cause, afterall.
|Bacon Rouge: Brennan Kluka, Travis Ducote, Jay Ducote, Galen Iverstine, Alex Hamman, Aimee Tortorich|
Kneeling: Rob Wise, Not Seen: Drew Breitling, Blair Loup
Whisk(e)y Wednesday is a blog post series on Bite and Booze sponsored by Calandro's Supermarket. Calandro's has one of Baton Rouge's best selections of bourbon, Scotch, Irish, and other whisk(e)ys as well as wine and craft beer. This WW feature was scored by Jay Ducote, Eric Ducote, and Jeremy Spikes. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own proprietary scoring system. Marks are then added and averaged, leaving us with a final score out of a 100 point scale. Our scale should be looked at on the full range of 0-100 rather than an academic range where 70 is passing and anything less is failing. A 50 should be considered a very mediocre whisk(e)y (though not undrinkable) while anything below 20 is absolute horse piss and anything above 80 is rather extraordinary and anything above 90 is world class.