Wakey Whisky: Trader Joe's Speyside Single Malt Scotch

by Eric Ducote

Good #wakeywhisky morning Tiger fans, and welcome to a beautiful THREE SEC wins in a row sort of morning! That's called a winning streak folks, and yes, it has happened before. Back in 2015 the LSU Tigers rolled off four straight SEC wins to start out the season with three non-conference wins mixed in and were up to #2 in the polls before falling to Alabama.  That has unfortunately been a trend lately, falling to Alabama, so I'm going into this game with my expectations low.  If LSU loses, well, they were supposed to lose... but if they win... then we party!

With those expectations low, I decided to try something new this morning, a whisky that I could go into with low expectations as well. At under $20, I really don't know what to expect from the Trader Joe's Speyside Single Malt Scotch, available obviously at Trader Joe's.

Trader Joe's is pretty secretive about where they source their products from, but I do know that this hails from the Speyside region of Scotland (around the River Spey) and was distilled, matured and bottled all in Scotland.  Rumor is that Trader Joe's buys bulk batches that either weren't up to the distillery standards, or perhaps were overstock, and contracts for them to be bottled and labeled under the Trader Joe's brand.

Either way, it could be a really great surprise, or a total dud.  Hey... remind you of a football game coming up tonight?

Right out of the gate, this is labeled as aged 8 years, and bottled at 40% alcohol-- pretty standard stuff there.  It's on the lighter side, probably not heavily charred barrels or perhaps second run barrels that lost some color to the previous spirit inside. The nose is very mild, with hints of honeysuckle and minerals with a slight grainy sweetness.  The taste is very similar with the grains coming through a little stronger than the nose and the honeysuckle taking a back seat.  It's very easy to drink with minimal alcohol harshness, and pleasant introductory scotch flavors.

Verdict:

For me this is a decent starter scotch, a good call for someone looking to give the whisky a try without going crazy on the pocketbook.  It's not extremely complex, it's certainly not as good as the name brand single malts, but for the price it gets the job done.  If you're a novice scotch drinker, or want to get into it a little more, give this a try next time you're at the local TJ's. Cheers, #wakeywhiskey or #wakeywhisky for you all, and GEAUX TIGERS!

Wakey Whiskey: Four Roses 2017 Limited Edition Bourbon

by Eric Ducote

Good morning Tiger fans (well, LSU Tiger fans to be more specific) and a happy game day to you all! The Fighting Tigers of LSU came through big time last weekend. So, I'm going to stick with a bourbon this week, but still switch it up from Coopers' Craft. 

 Again, thanks to the power of the Bite and Booze brand, I have a limited edition media sample to taste. This week it's the Four Roses 2017 Limited Edition "50th Anniversary Al Young" Bourbon.

This limited edition spirit (approximately 10,000 bottles were produced) is a blend of 23, 15, 13, and 12 year old barrels from the Four Roses warehouse intended to invoke cinnamon, peaches, and cherries. It's bottled at barrel strength and comes in at 108.98 proof, or just under 55% alcohol. With the youngest barrel at 12 years old I would expect a dark bourbon and the appearance of this one doesn't let me down at all. It's a deep reddish-brown color and although sometimes I'll add some ice to open up the flavors of a whiskey, I decided to enjoy this one neat. 

The aroma is rich and complex and can be smelled from a few feet away! I'm not really getting any of the peach or cherry, but there is a strong vanilla flavor, a bit of toffee, definitely a hint of the cinnamon they were going for, and some floral notes. 

 My first thought upon tasting was that the alcohol content is very well masked. I know I'm drinking whiskey but some barrel strength bourbons out there can kick your ass and this one is more of a gentle push. The vanilla charred oak flavors are still strong, and some of those fruit notes they were going for come though -- although I'm getting more prunes and maybe apricot than peaches and cherries. The bourbon finishes with some sweet grain notes and leaves me wanting more... a lot more. This is definitely one of those times when I wish we had more than a media sample to share. 

 If you see a bottle of this one around town, don't hesitate to buy it. It's going to be expensive, but this one is worth the money. Now we just need the LSU Tigers to play up to the level of this whiskey, and we just might see another ranked team go down.

Happy #gameday everyone! #wakeywhiskey and #geauxtigers

Wakey Whiskey: Kings County Distillery Bourbon Whiskey

by Eric Ducote

Hello everyone, and good morning to you all from Chicago! I know we're all still a little bummed about about the way LSU played against Mississippi State, but the season goes on, as does the #wakeywhiskey. Two years ago LSU played Syracuse and I brought out a small batch bourbon whiskey from Kings County Distillery out of Brooklyn, NY. LSU ended up winning that game 34-24, so I went back to the well and brought some Kings County Distillery Bourbon Whiskey with me up to the Windy City.

This bourbon is distilled in Brooklyn from a mash of NY corn and UK malted barley, then aged for at least two years (some barrels up to four) and bottled at 90 proof. I actually visited this distillery several years ago with my friend Jeremy Spikes, and one thing I did not know was that they used a lot of smaller barrels to expedite the aging process. The smaller barrels allow the whiskey to contact the charred oak at a greater ratio and pull out the flavors faster than in a large 55-gallon barrel. They might be using larger barrels now, but it's a good way for a newer distillery (Kings County was founded in 2010) to produce a quality spirit more quickly.



Now, to the whiskey! But, before I even get into the details, I love the packaging... just a 375ml medicine-style bottle with a small wrapped label describing the basics of the spirit in a Courier typewriter font. Simple and attractive.

The first thing I pick up on the nose is an alcohol burn followed immediately by candy corn sweetness and then vanilla notes from the charred oak. It's still young, but it's picked up a lot of color and flavor in a short amount of time. The taste is a little more mellowed out than the aroma, with less of a harsh burn and more of a caramel and molasses flavor followed by the charred notes from the oak barrel. It finishes smoothly, with a hint of spiciness at the end. Sometimes I advocate for a little water or ice to open up a whiskey, but this one tastes better neat. Adding an ice sphere (I tried both, for science) mutes some of the spicier cinnamon notes. However, if you prefer a little ice or water, I'm not going to stop you!

I hope this game against Syracuse is just what the Tigers need to get back on track. Happy #Gameday everyone and #Geauxtigers!

Wakey Whiskey: Ironroot Republic Carpenter's Bluff Moonshine

by Eric Ducote

Good morning everyone, happy #wakeywhiskey and a happy 4th of July to you all! Whiskey might not be a native spirit to the United States of America, but here on this side of the pond we have gotten pretty damn good at making it. So good, even, that when alcohol was outlawed during prohibition, moonshine became a way of life for many Americans. In a nod to the white lightning, I'm going for a Carpenter's Bluff Moonshine from Ironroot Republic Distilling this morning.

Yes, originally the term "moonshine" referred to illegally produced spirits, but these days it's a pretty standard industry term for whiskey that hasn't been aged at all, leaving it clear in color and often much stronger than barrel aged counterparts. All distilled spirits start off colorless and high-proof before being barrel aged (or not) for various lengths of time. The spirits are then usually blended with other barrels from the same base spirit and watered down to achieve the desired alcohol content. You'll also see various whiskeys out there marketed as barrel proof, or single barrel, indicating that they haven't been blended or watered down, and you're drinking it just as it comes out of the barrel.

For "legal" moonshine though, the aging process is skipped, although there is almost always a bit of watering down to achieve a consistent alcohol content across the product line from batch to batch. In this case, Carpenter's Bluff Moonshine is made from red heirloom corn by Ironroot Republic Distilling, and bottled at 90 proof. Ironroot Republic is a relatively new distillery out of Denison, TX north of Dallas. They produce vodka and gin in addition to their corn whiskey moonshine, and have a tasting room if you ever find yourself up that direction.

On to the liquor... first off, let me say that I never get my hopes up for a white liquor, most are too harsh and too heavy on the candy corn flavors. This spirit, however, is very well done. The dominant aroma is still without a doubt the corn sweetness, but it's not overpowering, and allows me to enjoy the nose rather than reel back. The taste is more of the same, it's sweet, there are unmistakable notes of corn, but also some mineral qualities that I see in a lot of Irish whiskeys that add a very pleasant balance and really smooth out the mouthfeel and finish.

I enjoyed this one straight up, but their website also has a link to several cocktails involving the Carpenter's Bluff, including a Shine Sour which I might have to try myself.

That's all for now. I hope you are all enjoying a glass this morning, a huge #wakeywhiskey cheers to you all, and Happy 4th of July!

Wakey Whiskey: National Bourbon Day with Wild Turkey 101

by Eric Ducote

Good morning everyone, and Happy National Bourbon Day!

With this special day in mind, it really narrowed down my #wakeywhiskey selection. But, fear not, I had plenty of bourbon to choose from. For this morning's indulgence I'm going with a classic, Wild Turkey 101 from the Austin, Nichols Distilling Company in Lawrenceburg, Kentucky. The company can trace its roots back to 1855, and the Wild Turkey brand goes back to 1940.

The Wild Turkey 101 is a rye-heavy bourbon, bottled at 101 proof, hence the name. To be labeled as a bourbon there are a few criteria that every spirit needs to meet. First, it needs to be between 51% and 79% corn as the mash, while the rest can be other grains (typically barley, wheat, and rye). It also needs to be barrel aged for at least two years in new charred oak barrels. Bourbon barrels aren't allowed to be reused for more bourbon, so they typically find other uses for them like aging scotch whiskies and craft beers. And lastly, although this maybe should have come first, all bourbon has to come from the USA. It doesn't have to be Kentucky, although that's where most is made.

This bourbon pours a deep amber, almost caramel color, but not quite a full dark brown. The aroma is classic bourbon, primarily a corn sweetness with hints of booziness, and there is a bit of cinnamon spice coming from the rye. Overall a very inviting appearance and aroma.

The taste is more of the same, sweet, spicy, with a boozy hit that's present but not overpowering. It's not crazy complex, but it probably shouldn't be. There are hints of vanilla as well, which is typical of oak aging, and I'm especially impressed by the mildness of the alcohol bite for a 101 proof (55%) whiskey. It's a pleasant sip, a classic bourbon.

I hope everyone out there is enjoying National Bourbon Day! If you can't break one out for a #wakeywhiskey this morning, have a pour after work. Cheers!

Wakey Whisky: Alberta Rye Whisky Dark Batch

by Eric Ducote

Good morning everyone and a happy #WakeyWhisky to you on World Whisky Day! World Whisky Day (#WorldWhiskyDay) was founded in 2012 by Blair Bowman, a university student in Scotland, and has grown into a worldwide celebration of all things whisky and whiskey.

 According to Bowman, "World Whisky Day is all about making whisky fun and enjoyable. It’s not about being exclusive or prescriptive. You can drink it however you enjoy it (ice, water, mixer – whatever works for you). We want to be all inclusive and that means any kind of whisky/whiskey from anywhere in the world."

For me, that really meant I wanted to try something that wasn't a typical American whiskey and get into something from somewhere else in the world, so I dug through the Bite And Booze whisk(e)y collection and found something new to me. My pick is the Alberta Rye Whisky Dark Batch, a blended rye whisky from Calgary, Canada. This is a unique blend, 91% Canadian Rye Whiskey, 8% Bourbon, and 1% Sherry. Alberta Distillers is the largest rye whisky distiller in North America, but they must source their bourbon from the United States, as it's only legal to call a product bourbon if it's from the US of A. I would also assume that the sherry is sourced, then blended with some of their choice barrel aged rye whisky to create this blend. 

Normally, I'm a bigger fan of non-blended whisky and whiskeys, but I do enjoy a good rye, and a blend with bourbon and sherry sounds intriguing, so... let's dig in. The nose is robust, with the typical cinnamon spice from a rye whisky and also a hint of the sweetness coming from the sherry. Honestly, an excellent first impression, and it's a powerful aroma, I could pick it up as soon as I popped the cork on the 750ml bottle. 

The taste, more of the same, but even better. It's a powerful whisky without being obnoxious, coming in at 90 proof and 45% abv. The cinnamon spice is still going strong, with strong charred oak characteristics from all contributors to the blend, and a sweet honeysuckle-esque finish. The spice lingers for a bit, even getting up into my nostrils as I breathe while I write this post.

From what I can find online, this bottle should be somewhere between $30-$40 if you can find it, which I think is an excellent value. It's exactly on the tipping point between easy drinking and robust without finding it's way into the "so strong it's hard to drink," or "so weak it's barely there" categories. An excellent blend, a real eye opener for me, and without a doubt a pleasant surprise.

I'll be enjoying plenty more of this spirit in the future, but for now, CHEERS!, #wakeywhisky, and Happy #WorldWhiskyDay to you all!

Wakey Whiskey: The Spirit of America Handcrafted Bourbon Whiskey

by Eric Ducote

Hey everyone, it's time for another #wakeywhiskey!  This one is coming to you strong on this Easter Sunday from Indianapolis, Indiana, USA. The Spirit of America Handcrafted Bourbon Whiskey, bottles at 86 proof for a 43% whiskey. Now, I know I said Indianapolis, but this spirit is only "produced & bottled" in Indianapolis, but it's actually distilled in Lawrenceburg, Indiana. Remember that location if you're a frequent reader, as it will pop up a good bit. It turns out Lawrenceburg is home to one of the largest distilleries in the USA and their specialty is sourcing high-quality whiskey.

The Spirit of America Handcrafted Bourbon Whiskey

Spirit of America is labeled as a Bourbon Whiskey (not a Kentucky Bourbon mind you, but bourbon can be made anywhere in America) and is shown on the back label as being 2 years old, which designates the youngest possible barrel using in making the spirit. Of course labeling it as a bourbon has a few other requirements, including that it's made from a minimum of 51% corn.

On to the spirit... it's on the light side for a bourbon, so this is most likely coming in at the younger side of 2 years.  There's really not much of a nose, what is there is a hint of corn syrupy sweetness mixed with a strong booziness. There's not much oak flavor in the aroma, not much vanilla, and it's not very pleasant.

To the taste... the oak comes through a bit more, but it doesn't balance well with the strong alcohol burn of the overall whiskey. Even still, the flavor is rather bland and lacking in complexity.  This needs something else to cut the flavor, like a good mix. Honestly, this would probably be decent as a mixing whiskey, but as a stand alone sipper, it's just not worth the price. The Spirit of America is coming in around $40 a bottle and I'd rather grab a $20 bottom shelf handle of bourbon like Ancient Age or Early Times if I'm going to go full on Touchdown. A Touchdown, for those of you unfamiliar, is just a straight up bourbon and coke/diet coke. Geaux Tigers! Excuse me... #GEAUXTIGERS. If you've ever celebrated a touchdown in the student section of Tiger Stadium, then you probably know exactly what I'm talking about. The aroma marinates the air, and it's amazingly intoxicating.

Back to the present... I try not to get negative in these #wakeywhiskey columns, but this just isn't a good bourbon for the money. It needs some more time in the barrels, whether that's at the source distillery or at the finishing company doesn't really matter, but it's obviously too young and too harsh to be a good sipper.
 
Happy Easter everyone, and choose your #wakeywhiskey wisely!

Wakey Whisky: Usquaebach Reserve

by Eric Ducote

Good morning everyone!  I know, it's a Monday... but it's not just any Monday, today is INTERNATIONAL WHISKY DAY!!  International Whisky Day was started on March 27th, 2008 as a way to honor legendary beer hunter and whisky writer Michael Jackson, who was born on March 27th, 1942 and passed away in August of 2007.

In honor of Mr. Jackson, a couple of days ago I popped open a scotch that I've never tried, Usquaebach Reserve.  Yeah, say that one three times fast.  It's pronounced Oos-Ke-Bah and the name is derived from the Scottish Gaelic term for 'the water of life' which is what the Celts called whisky. A quick note here that all scotch is referred to as "whisky" without the 'e', along with scotch-style whiskies that are made in Japan, Canada and elsewhere. Irish, American and other non-scotch-style whiskies are generally referred to as a whiskey with the 'e' included.

Usquaebach Reserve

The Usquaebach Reserve is a blended scotch whisky without a specific age marking, although they claim on the bottle that it's a superb blend of only mature select whiskies.  According to their website at http://usquaebach.com/ the Reserve is a whisky for those seeking elegance and structure. This rare blend features over 50% quality single malts each aged between 16, 17, and 18 years and blended with the finest grain whisky – resulting in a handcrafted spirit that is both timeless and unique. The pour is on the lighter side but still has a nice golden hue.

Now... on to the nose... it's a very complex aroma with sweeter hints of honeysuckle and pear, but also some smoky tobacco notes. It's definitely not a single note aroma, hinting at the whiskies used to make up this blend while still harmonizing together into an agreeable bouquet.

The taste is a little rough on the initial sip - this blend is 43% ABV - but then mellows out into a blend of smoky and sweet, with tobacco notes coming through strong before giving way to some floral sweetness, and then finishing with a combination of vanilla and boozy burn. Although I often try whiskies neat, this one I feel benefits from a little ice or a splash of water.  This helps mellow out some of the harsh boozy burn from the grain whisky while also allowing the more subtle flavors to shine through.

Overall, I think this is a pretty decent scotch for the $40 price tag I'm seeing online, and a good option for someone wanting to get into scotch without going straight to some expensive single malt peat bombs.

Cheers! Happy #wakeywhisky to you all!

Wakey Whiskey: St. Paddy's Irish Whiskey Battle - Jameson vs Tullamore DEW

by Eric Ducote

Good morning everyone, and happy St. Patrick's Day to you all!  Or it could be St. Paddy's Day, but never Patty... never. Seriously, never.

Now, I'm not really going to #wakeywhiskey on a Friday morning (always #wakeywhiskey responsibly) before work, but here's a sneak preview of what tomorrow morning has in store for me. Tomorrow of course will be the 32nd annual Baton Rouge St. Patrick's Day parade, Wearin' of the Green, a great event for all of the city to enjoy.  In that honor, it's time for a good old-fashioned Irish whiskey showdown, Jameson vs. Tullamore DEW.

Jameson and Tullamore DEW tastings

These are a couple of standard-bearers in the Irish Whiskey world, both triple distilled and bottled at 80 proof. Jameson has been in production since 1810 in a distillery that was established in Dublin 30 years earlier in 1780. Tullamore DEW originated in 1829, and after shifting production around a few other distilleries in the mid-to-late 1900s is now back in Tullamore, Ireland.

The first observance is that served neat the Jameson is a little darker than the Tulllamore DEW, which indicates to me that it's been aged slightly longer, but it's not a significant difference.  The Jameson, on first sip, is just so smooth, even smoother than I remember, with hints of honey and a floral sweetness. I'm really amazed as the finish as well, just as easy as the front end, which could make a dangerous Saturday morning if I'm not careful.  Overall, even better than I remember, and a worthy choice for any St. Patrick's Day... but... how about that Tullamore DEW?

The color of the Tullamore DEW is slightly lighter, and the aroma is a little more floral and less sweet than the Jameson, with a hint of minerals likely from the water used in the process.  The taste is more of the same, with a little more bite than the Jameson, but still less than most whiskeys out there, putting it on the smooth side of the spectrum. Now, mind you this is on my personal spectrum, so a novice whiskey drinker is probably going to get a good bite out of both of these Irish selections.

Overall, this is going to come down to personal preference... if you want velvety smooth, go for the Jameson, but if you like a little bite to your sip, opt for the Tullamore DEW.  Either way, as a St. Paddy's #wakeywhiskey both are sure to get you in the Irish spirit.

Sláinte!

Wakey Whiskey: Templeton Rye

'by Eric Ducote

Hello Bite and Booze readers! I'm sure plenty of you know who I am, but for those who don't, I'm Eric Ducote, Jay's brother and fellow lover of whiskey. For years we have had a tradition of "wakey whiskey" going back to when Jay, myself, and some of our good friends would meet up at 7 AM for every LSU home game to get our Third Row tailgate party set up for the day. It just wasn't a good tailgate morning without a bright and early whiskey drink before getting the party in full swing. Back in those days it was usually cheap bourbon and diet coke, but as we have all grown older and wiser the game day whiskey selections have matured as well.

I know, it's not football season, in fact it's not even close to football season, but a good wakey whiskey doesn't have to be a football-only activity. I believe that a good wakey whiskey is the perfect start to any big day, so long as it's always drank responsibly. Today I'm celebrating the #2 ranked LSU Gymnastics team as they take on #3 Florida this afternoon in Baton Rouge. It's been many years since I've made it to a gymnastics meet, but my wife scored us a pair of tickets, so that's today's plan, and it's an added bonus to make it to such a highly ranked match-up.

In honor of this great occasion, it's time for a wakey whiskey. This morning's selection is a Templeton Rye, AKA "The Good Stuff" from Templeton Rye Spirits. This is an 80 proof rye whiskey that claims to be created from the same recipe that outlaw bootlegger Alphonse Kerkhoff used to create Al Capone's favorite prohibition-era moonshine. 

Wakey Whiskey: Templeton Rye

I typically serve my whiskey with an ice sphere so that it slowly melts and subtly changes the flavor as I drink, although sometimes I also drink them neat. For the Templeton Rye, an ice cube worked just fine. The pour is an amber golden color, exactly what I would expect, and the aroma is a classic spicy rye that hints at spice and cinnamon. Upon first sip, one thing I would definitely say is that this is far smoother than I was expecting for a bottle without a specific age. It's easy on the palate, with more hints of cinnamon and even a bit of sweetness on the back end. I can definitely see why this recipe is referred to as "The Good Stuff" as it is a pleasure to drink.

Most prices I see online are in the upper $30s for a 750ml bottle, which makes this an excellent value in my opinion, perfect for adding to your personal sipping collection or it would make a great gift.

Cheers, #wakeywhiskey, and Geaux Tigers!

Acre: Humble, Southern and Inspired

by Aimee Tortorich

After an epic road trip to New York cooking at the James Beard House & Chefs and Champagne and eating at some of the best restaurants in NYC, Team Bite and Booze had one more important stop to make. Jay had been talking about having dinner at Acre in Auburn, Alabama for over a week. I didn’t think it would live up to the amazing dishes we had in New York, but Chef David Bancroft blew me away.

Acre in Auburn, Alabama

Nestled only two blocks from the historic Toomer’s Corner in Auburn lies one of the South’s hottest new restaurants. Acre is a restaurant that passionately follows the farm to table concept. Surrounded by an acre of fruits, vegetables and herbs, Chef David has fresh ingredients fueling his creativity a few steps away. A self-proclaimed “country boy” and a master culinary magician in my eyes, Chef David welcomed us with true southern hospitality. Seating us at the Chef’s table he immediately began offering up simple, but flavor packed, inspired dishes. 

Chef David picked watermelon from the front yard of the restaurant for a snack and a cocktail!

As a chef, it’s a dream of mine to build a career focused on the harvest of southern, seasonal ingredients. Raised to live off the land, I’ve always had a passion for this kind of cooking.

The first dish that hit our table was the Chicken Fried Bacon. Two strips of house-made smoked bacon were gently fried in a pepper batter and served with silky white sawmill gravy, Vermont maple syrup and garnished with local pecans. We were fighting over the last bite because it was that good!

Chicken Fried House-Made Bacon, sawmill gravy, Vermont maple syrup, local pecans

These tender Gulf shrimp swimming in an Asian-inspired sweet and spicy BBQ butter sauce almost knocked me out. We were only on our second course and a single bite of the crispy sweet corn donuts dredged in the flavored butter had me feeling feelings. 

 

Peel & Eat Shrimp-“Top secret” BBQ Butter, Sweet Corn Donuts

This was easily one of my favorite dishes of the night. If curry is on the menu, I’m all over it and this dish didn’t disappoint! The balance of heat and sweetness around the tender oyster was absolutely addicting.

Chargrilled Oysters-Curry Butter, house-made hot sauce

The beef tartare with stone ground mustard was the perfect balance of umami and tang. The creaminess of the tender beef with the acidic, spicy mustard was a perfect bite on a charred bread.

 

Wagyu Beef tartare-stone ground mustard, grilled bread

The smoky flavors of the salmon balanced well with the acidity of the mustard and pickled veggies. I could ping pong back and forth between this dish and the beef tartar any day.

Smoked salmon rillettes-mustard, pickled veggies, grilled bread

The flavorings of the sausage were far from traditional. Chef de Cuisine, Caleb Fischer added bright Asian flavors to the sausage, which balanced out the fattiness of the pork. The house-made waffles had a nice crunch, but tender on the inside, while the huitlacoche purée brought the whole dish together with nice, earthy notes. 

Sausage and Waffles-house-made sausage, house-made waffles, Huitlacoche (corn smut) sauce

  

As our bellies began to get full, Chef David slowed the pace down with a nice and refreshing intermezzo. A fresh picked watermelon from the garden graced our table garnished with torn basil, Gulf of Mexico salt from our friends at Cellar Salt Co. and a slight drizzle of Georgia olive oil.

Sliced watermelon, torn basil, Cellar Sea Salt, Georgia olive oil

Chef David brought out his magician skills with the highlight of the evening, a two-year aged ham. Beautiful in color and thinly sliced, the ham melted in my mouth. Following boucherie-style tradition, we shared a shot of whiskey with a Bancroft twist. First, you place a drop of Poirier cane syrup on your tongue and let it sit. Then, we took a sip out of a mason jar filled with skins/fat from the ham soaking in Woodford Reserve and finished it all off with a bite of that heavenly ham. 

 

2 year aged ham, Poirier cane syrup, 2 year old ham skins/fat in Woodford Reserve

The cream poached sweet corn with sweet corn donuts was a simple, yet flavor packed dish. It came as no surprise that Chef David picked the corn from the restaurant garden. He described the Silver Queen variety as the “cream of the crop.” Super tender, extremely sweet, and a perfect welcome back to the South.

Cream poached Silver Queen corn with corn donuts

We closed out our amazing dining experience with a humble but tasty dessert, fig cinnamon rolls. It was especially touching for Jay because we had just served his Granny’s famous cinnamon pecan rolls earlier that week at the James Beard House. They were warm, fluffy and drenched in icing; job well done Chef Caleb Fischer!

Chef Caleb Fischer's cast iron fig cinnamon rolls

After dinner, we took a tour around the property where Chef explained the significance and importance of living off the land. Every crop in the garden and protein used inspired the kitchen to create dishes that were not only well thought out but executed with a humble touch. I hope to return to Acre sooner rather than later to see what Chef David is cooking up!

Between Two Shells: Baked Brie and Bacon Oysters with an Old Fashioned

by Blair Loup

Can you feel it? Temperatures are dipping below 70 degrees, and we’re all losing our minds. Sure, we’re seeing a lot of boots, scarves, and unnecessary hats, but we’re also seeing darker, heavier beers, more whiskey than usual, and heartier flavor profiles.

My cool weather cravings usually lean toward creamy Brie cheese, bold red wines, root vegetables, whiskey, and anything cooked whole carcass style. I feel like sometimes, Jolie Pearl Oyster Bar gets me too much. It’s honestly scary how easy it is to pair great bites with a tasty beverage.

A baked Brie and Bacon oyster and Old Fashioned at Jolie Pearl Oyster Bar in downtown Baton Rouge, La.

The baked Brie and Bacon oyster is easily my favorite of the baked offerings at Jolie Pearl. What’s not to love about a Gulf oyster covered in a creamy Brie cheese sauce with specks of bacon and baked? The slight sweetness of the Brie and smokiness of the pork match up nicely with the smokey/sweet flavors of an Old Fashioned.

The typical Old Fashioned is simple, but irresistible. With a bitters-soaked sugar cube muddled in orange and cherry, the classic cocktail is supposed to be served with Rye whiskey. I asked for this one to be made with bourbon for a warmer caramel flavor to marry the Brie and bacon flavors.

With the weather cooling down and the holidays upon us, I know downtown Baton Rouge will be bustling. Pro-tip, leave early for all of your downtown tomfoolery and grab a bite and some booze at Jolie Pearl!

This is a great Fall/Winter transition pairing, and you can find some of the other parings we’ve tried and approved below:

Raw Gulf Oysters and Fresh Margaritas
Oysters Rockefellar and the Louisiana Mule
Raw Gulf Oysters topped with Cucumber Mignonette with Fresh Grapefruit Margaritas
Asian Style Chargrilled Oysters with Tin Roof Tunrow Harvest Ale
Chargrilled Oysters with Gnarly Barley's Catahoula Common
Raw West Coast Gold Creek Oysters with Jay D's Blanc Du Bois
Buffalo Chargrilled Oysters with Chafunkta’s Kingfish Cream Ale

Insta-Worthy Cocktails in Baton Rouge and New Orleans

by Sydney Blanchard

I don't know about y'all, but any time I go out and order a cocktail, I feel compelled to photograph it and post it on Instagram. There's just something so fun and novel about ordering a pretty cocktail. And if it tastes great? Even better.

Louisiana (New Orleans, specifically) is the birthplace of the cocktail, and what better way to celebrate local cocktail culture than to make a not-so-comprehensive list of some of the most photo-worthy cocktails we've had in the Baton Rouge/New Orleans area?

Without further adieu...here's our list! What would you include?

Grapefruit Margarita at Jolie Pearl Oyster Bar

A little sweet, a little tart, and adorably pink, the grapefruit margarita at Jolie Pearl is perfect for pairing with oysters. 

Vodka Freeze at Bistro Byronz

This snow-white, boozy vodka freeze is a Bistro Byronz favorite.Topped with a cherry and a lime slice, it's also a guaranteed like-generator on Instagram. 

Blueberry Hill at Olive or Twist

You can't get an ugly cocktail at Olive or Twist. This muddled blueberry cocktail bursts with berry flavor and color, making it perfectly photogenic.

Sweet-T-Sway at Lock & Key Whiskey Bar

As gorgeous as it is delicious, Lock & Key's picture perfect Sweet-T-Sway combines sweet tea, pomegranate liqueur, muddled mint and hand-crushed ice. 

Jalapeño Pineapple Cilantro Margarita at Araña

Visually stunning chunky pineapple and bright green jalapeño bits make this margarita at Araña pop (and will make all your followers envious).

Damn Thistle at Sac-A-Lait

Sweet, syrupy, and adorned with an edible hibiscus flower, the picturesque Damn Thistle at Sac-A-Lait features Donner-Peltier's Oryza Vodka and tastes like a dream.

Maker's 46 Haunted Old Fashioned: Whisk(e)y Wednesday

by Sydney Blanchard

Halloween has always been my favorite holiday. As a kid I excitedly planned my costumes months in advance and reveled in all things scary and creepy as a teenager. 

Now, I'm just trying to get a little buzz going and eat some Halloween Oreos while watching Hocus Pocus on my couch. 

Maker's must have read my mind, because they came up with this very spooky, pumpkin-y Old Fashioned recipe that's perfect for sipping at home while handing out candy to trick-or-treaters or at your annual Halloween bash.

Check it out, and report back your findings.

Maker’s 46 Haunted Old Fashioned

Created by Arley Marks of #ArleyMarksDrinks and Dimes

Maker's 46 pumpkin inspired Old Fashioned

4 parts Maker’s 46
1 ½ parts pumpkin syrup*
8 dashes angostura bitter
8 dashes orange bitters
4 orange peels, squeeze oil from zest into tin

Shake all ingredients with orange peels and then strain into pumpkin filled with fresh ice. Add orange peels for decoration and top with a splash of soda water. Garnish with a handful of candy corn & enjoy as a Halloween snack and a drink in one!





*Pumpkin Syrup: Remove seeds from a whole pumpkin and cut into slices that can be juiced. (A small pumpkin will yield approx. 1 cup of juice.) In a saucepan over low heat, combine 1 cup pumpkin juice and 1 cup organic evaporated cane sugar with 2 whole cinnamon sticks. Heat until sugar is dissolved, let cool before using. Alternatively: buy natural pumpkin syrup.

Grain-to-Glass with WhistlePig: Whiskey Wednesday

by Sydney Blanchard

WhistlePig's barn-to-distillery set up in Vermont

You may have heard of farm-to-table, but have you heard of grain-to-glass? WhistlePig, a highly-decorated aged-rye whiskey, just opened a brand new distillery in a converted 100-year-old barn on the WhistlePig Farm in Vermont.

This makes WhistlePig one of the few American whiskey companies to conduct the entire whiskey-making process in one place, which is pretty cool.

From harvesting the rye fields to distilling, barreling, aging, and bottling the liquid, it's a grain-to-glass affair.

The distillery grows its own rye on the farm, pigs are fed the spent rye grain, and oak trees logged on the farm become barrels in which to age the rye.

We're really digging what WhistlePig is doing in Vermont. Wouldn't it be awesome to see more grain-to-glass distillers in Louisiana?

Maker's Mark Hurricane Cocktail to Celebrate Besh Big Easy: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

Congrats to Chef John Besh! 

On October 9 and 10 in Kentucky, Maker's Mark Distillery is honoring the New Orleans native with a Maker's Mark TasteMaker Award and celebrating the release of his fourth cookbook, Besh Big Easy! It's always great to see Louisiana chefs recognized across the country.

The cover of Chef John Besh's new cookbook, Besh Big Easy

Since we can't be there to participate in the festivities in person, we'll be enjoying this Maker's Mark Hurricane in the privacy of our own office. 

Cheers to Chef John Besh and his latest venture, Besh Big Easy!

Maker's Mark Hurricane

Maker's Mark Hurricane cocktail

2 parts Maker's Mark Bourbon

2 parts passion fruit juice

1 part fresh orange juice

1 part fresh lime juice

1 part real pomegranate grenadine

1 orange slice, for garnish

1 maraschino cherry, for garnish

Combine bourbon, passion fruit syrup, citrus juices and grenadine. Shake and strain into an old-fashioned or high-ball over crushed ice. Garnish with orange slice and cherry. 

Basil Hayden's Classic Manhattan: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

Basil Hayden's Classic Manhattan

Ah, National Bourbon Heritage Month. It came, and it went, so fleetingly. Nothing lasts forever. 

It's our last week to celebrate, and we're doing so with Basil Hayden's Bourbon. The family recipe for this craft bourbon dates back to 1796. Master Distiller Basil Hayden Sr. set out to create a one-of-a-kind bourbon recipe that utilized twice as much rye as traditional bourbons. The result is a spicy bourbon that's great on its own or mixed in a cocktail.

In anticipation of Team Bite and Booze's upcoming trip to New York, here's a recipe for Basil Hayden's Classic Manhattan, developed by Louisville-based mixologist Damien Cooke. Any recipe including Luxardo cherries automatically wins in my book.

Basil Hayden’s Classic Manhattan

2 parts Basil Hayden's Bourbon
¾ parts Carpano Antica Vermouth
2 dashes of Angostura Bitters
Luxardo Maraschino Cherries (for garnish)

Combine ingredients in a mixing tin with ice and stir.
Strain into a martini glass.
Garnish with three cherries on a cocktail skewer.

French 7Q at Grand Isle: Whisk(e)y Wednesday presented by Lock & Key

Grand Isle's take on the French 75, called the French 7Q

by Sydney "Brown Nose" Blanchard

In keeping with our celebration of National Bourbon Heritage Month, we've got quite a recipe for this week's Whiskey Wednesday.

The brilliant minds over at Grand Isle in New Orleans came up with this fun concoction: the French 7Q.

It's a play on the French 75 (it's even served in a champagne flute) using Angel's Envy bourbon. The combination of the bourbon with St. Germain, Ty-Ku coconut sake, and sparking wine makes for a fresh take on a classic.

Check out the recipe below! And happy National Bourbon Heritage Month!

French 7Q

1 ounce Ty-Ku coconut sake
1 ounce Angel’s Envy bourbon
½ ounce St. Germain elderflower liqueur


Pour into a Champagne glass filled with Roederer Estate sparkling wine.

TCB Sour at Compère Lapin: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

The award-winning mixologists at Compère Lapin, Top Chef Nina Compton's new restaurant, are slinging their latest creation in honor of National Bourbon Heritage Month.

Enter the TCB Sour, the restaurant's iteration of a whiskey sour made with bourbon, lemon, orgeat cherry, and byrrh (a wine-based digestif).

I'm not a huge fan of the whiskey sour normally, but I think the sweetness of the orgeat cherry (an almond-based syrup) and the byrrh would convince me otherwise. 

Check out the recipe below, and definitely head to Compère Lapin if you haven't already!

TCB Sour at Compère Lapin in the Old No. 77 Hotel & Chandlery on Tchoupitoulas in New Orleans

TCB Sour

2 ounce bourbon
1 ounce lemon
½ orgeat
¾ Byrrh
½ ounce egg white

Shake and serve on the rocks with an orange peel.