Wakey Whiskey: Prichard's Lincoln County Lightning

by Eric Ducote

Good morning on this #wakeywhiskey gameday! Now, we all know LSU put on a defensive clinic last week, so the easy choice here would be to go back to the well and stick with the same whiskey, right? You're right, that would be easy. However, LSU was supposed to beat BYU and I'm not a superstitious person. So, since LSU is playing Chattanooga, I checked the liquor cabinet for Tennessee whiskeys. I didn't have any Jack Daniel's... but I did have some Prichard's, both the Double Chocolate Bourbon and the Lincoln County Lightning. I've been enjoying some white "moonshine" styled whiskeys lately, so I opted for the Lincoln County Lightning.

Prichard's opened in 1997, which is much younger than the established distilleries in Kentucky, Tennessee, and elsewhere, but still relatively old in the current era of craft spirits. They currently produce multiple types of rum, whiskey, and liqueur in two locations within the state.

Two of my last three #wakeywhiskey posts have featured white whiskey, and in both cases I really enjoyed the spirits. This Prichard's Lincoln County Lightning was one of my first introductions to white whiskey many years ago and I didn't really care for it at the time, but I wanted to break it back out and see if my tastes have changed... and they certainly have.



I used to find this spirit overly corn-sweet and a little harsh on the palate with an alcohol-induced burning sensation. I guess I've gotten more and more used to that feeling as the corn sweetness is still there but overall this whiskey goes down smoothly. The burn is replaced with a honeysuckle and corn sweetness that drinks like mineral water. It's pretty amazing really how my tastes on this one have changed, so I'm damn glad that I went back to the well and gave it another try.

An excellent start to my gameday morning, now #GEAUXTIGERS!

Wakey Whiskey: Manhattan Moonshine

by Eric Ducote

Good morning everyone, and a Happy Birthday edition of #wakeywhiskey to Mr. Bite and Booze himself, Jay D. Ducote! My little bro is turning 36 today, so in his honor I'm treating myself to a #wakeywhiskey.

My selection today is a Manhattan Moonshine Prohibition-Style Whiskey from the Manhattan Moonshine Company out of Westfield, New York. Now, Westfield isn't exactly in Manhattan, in fact it's about as far as possible from New York City as you can get without leaving the state... way over in the Western tip on Lake Eerie about 10 miles from the Pennsylvania border. Regardless, moonshine was made throughout the country during prohibition, and whiskey is made throughout the country these days.

Manhattan Moonshine is made from 4 grains, featuring oats but not including corn. It is then distilled in their handmade still prior to being barrel aged for less than an hour and then immediately bottled. It clocks in at 95 proof or 47.5% alcohol, nowhere near the strength of true "white lightning" but also a step up from the standard 80 proof of the majority of liquors.

On to the whiskey itself... obviously the color is clear, just like water, vodka, and other unaged spirits. Less than an hour in the barrel does not do much, that's for sure! The nose is very clean, hints of grain but nothing overpowering, including the booziness. It's a little sweet, and if anything slightly on the grassy side.

I really enjoy the taste as well, super smooth with hints of sweet grains. There is a little hint of booziness at the end, but nothing I'd normally expect from a 95 proof white whiskey. The heavy oat presence in the grain bill gives this one a crazy easy mouthfeel that drinks way easier than it should. Their website gives plenty of cocktail recipe ideas, but personally I enjoy this one just fine straight. Historically, I've had a tough time with white whiskeys, but between this one and the Ironroot Republic moonshine featured on the 4th of July, I'm starting to come around.

So, Happy Birthday Jay! And be sure to enjoy a #wakeywhiskey this morning!

Ole Smoky Moonshine Mint Julep: Whiskey Wednesday presented by Calandro's Supermarket

Moonshine is typically the term used for illegally distilled spirits from back in the days of prohibition. While we are far removed from that, it certainly is still possible to make illegal moonshine as home distilling, unlike home brewing, isn't exactly legal. There are at least a couple good reasons for this aside from being anti-booze. Distilling is significantly more complicated and dangerous than brewing. The alcohols produced are flammable if not combustible, and methanol is pretty much poison so it takes some skill to separate the ethanol (what you want to drink) from the methanol (finger nail polish remover). The old legend about moonshine making you go blind... well, that's because somebody didn't know how to cut the heads and tails of the distillate properly. 

These days, the word Moonshine is used for commercial production just like White Lightning. It essentially refers to unaged whiskey, or spirits made from grains that have not sat in barrels for years. It goes straight from the still to a bottle, and therefore the name moonshine still fits. It doesn't have to bootlegged or made illegally anymore. For example, Ole Smoky Tennessee Moonshine legally makes quite a few flavored moonshines in addition to their original. And since the Kentucky Derby is coming up on May 3rd, I figured I'd share a Moonshine Mint Julep recipe with you!

Ole Smoky Original Moonshine

OLE SMOKY MOONSHINE MINT JULEP
·         2 oz. Ole Smoky Original Moonshine
·         1 oz. Simple Syrup
·         Fresh muddled lime
·         2-3 sprigs of mint
In a mason jar or silver julep cup muddle two sprigs of mint with simple syrup and 1 ounce of Ole Smoky Original Moonshine, until mint leaves are crushed and give off their liquid. Add remaining moonshine and serve over ice and with a sprig of mint.

Prichard's Lincoln County Lightning: Whisk(e)y Wednesday presented by Calandro's Supermarket

Prichard's Lincoln County Lightning

As the first white whiskey to make a Whisk(e)y Wednesday appearance, Prichard's Lincoln County Lightning certainly wasn't a bad offering.  White whiskey, or "white lightning," was the name given to un-aged whiskeys that were for the most part all prohibition-era moonshines.  After any distillation process, the resulting distillate will be clear in color.  Whiskey gets it shades from aging in wooden barrels.  In bourbon's case, that barrel must be made of charred, never-before-used, American oak.  Since the Lincoln County Lightning has never been aged, its flavor has not been mellowed out nor has character from the wood been added.  The result is a reasonably harsh and strongly corn flavored spirit.  Prichard's began with a metallic nose that came across as sterile in a medicinal way.  It's taste had various flavors but nothing profound and it finished rather smooth for a white lightning.  At 90 proof, the whiskey certainly has some kick, but it went down reasonably well.  Prichard's Lincoln County Lightning, made in Tennessee, is certainly not a bad white whiskey to get your hands on if you'd like some in your collection.  However, it is still an un-aged whiskey and leaves a lot to be desired.    

Prichard's Lincoln County Lightning

50.75 Average Score

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, and other whisk(e)ys as well as wine and craft beer. WW is created and rated by the hosts of Raise a Glass. Scores are marked for Nose, Taste, Finish, and Balance and Complexity using our own propriatary 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 while anything below 20 is absolute horse piss and anything above 90 is rather extraordinary.

Serbia - The 2010 FIFA World Cup Bites and Boozes

Serbia

In today's World Cup action, Serbia squared off against Ghana in a great match that saw a red card, a goal on a penalty kick, and the first win for and African country in an African-hosted World Cup.  While I'll get to the victorious Ghana later, this post will be about the classics of Serbian cuisine and beverages.  I'm really excited for this blog post because we're getting into some cultural foods and local beverages that many of my readers likely don't know by name.  Today we'll take a look at the Serbian favorites: Pecenje and Rakija!

I thought it might be most interesting to share a couple videos that I found while doing my research on Serbia.  First, let me explain that pecenje has a close bond to Louisiana cuisine and those familiar with the cochon-de-lait.  Pecenje is a slow-cooked whole animal (usually pig), but rather than cook it in a large oven or "Cajun Microwave," pecenje is traditionally cooked on a large rotisserie skewer next to an open flame.  Sounds great to me!  The is animal cleaned and liberally salted, then roasted whole.  After cooking, pecenje meat is usually cut into small square pieces, expect the head which is kept whole or halved.  Unlike whole cooked animals in other countries and cultures, Serbian pecenje is often served cold.

Enjoy the Serbian Music and a Look at Pecenje

Rakija is fruit brandy that has taken over as the unofficial drink of the Balkans.  In Serbia, most rakija is made at homes in small batches rather than commercially produced and sold in stores.  The stiff beverage can be made from any number of fruits such as plums, apples, peaches, cherries, and figs, though the most common fruit in Macedonia is grapes.  However, the national drink of Serbia is a type of rakija called slivovitz, which is made from fermented plum juice. 

Rakija could most easily be compared to American moonshine.  It is typically consumed at room temperature in a sipping glass.  The distilled fruit is strong, sweet, and delivers a delightful burning sensation on the way down.  If you don't understand what I mean by delightful, then rakija might not be the best drink for you.  Let me suggest this: rakija often makes first timers cough upon first sip.  I'd like to take that challenge.  Just to show you how much Serbians like rakija, check out the following music video from the song titled, what else, Rakija!  If that doesn't make you want a sip, I don't know what will!

Rakija!  I'll Take Two!

Make sure to check out the BR Beer Scene for some thoughts on Serbian beer! 

Credits and Thanks:

http://www.najslike.info/tag/pecenje/
http://shealile.wordpress.com/page/2/
http://en.wikipedia.org/wiki/Roasted_piglet

Random Bites and Boozes

Here are random and assorted Bites and Boozes that I've had over the past few months that didn't really fit in with a full blog post.  Enjoy, and have a great weekend!

Fuller's London Pride

Ribbit on a Stick - LSU Soccer

Blackened Drum with Crab Topping from Sammy's Grill

Apple Cider Moonshine From Rev

Spinach and Mushroom Stuffed Chicken Breast by Dana

Elk Burger with Cheddar at the Deer Camp

Boudin Shop and Country Store, Gotta Love Louisiana

Bonefish Grill: Lobster topped Mahi Mahi

Carrabas Beef Brasato: melt in your mouth good!

Hunter's Gumbo and Sweets

Jimmy Johns #9 Italian Sub, 10% off for saying Bite and Booze sent you, thanks for the promotion, Kyle

Wags on the Levee Shrimp and Andouille Stew

Waffle Cheese Fries from Walkons