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?

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.

The Nightingale Room's Old-Fashioned: Whisk(e)y Wednesday presented by Lock & Key

by Blair "B-Rex" Loup

There are some that believe in drinking only pure Old-Fashioneds. I'll admit, these days it can be hard to find a straight up Angostura bitter soaked sugar cube engulfed in rye whiskey Old Fashioned, but I grew up with a crotchety grandpa and don't intend to be the same.

The Old-Fashioned at The Nightingale Room in Houston, TX

Sometimes it's nice to shake things up and be creative while giving a tip of the cap to the classics and while I love Baton Rouge, I often find myself thirsty for a different kind of bar serving libations that inspire me.

About a month ago, Jay and I took to the streets of downtown Houston to check out some of their cocktail bars. You know, just another day in the office.

I stepped into The Nightingale room, eyes adjusting from the blazing surface of the sun to the dimly lit, cozy spot. Once I climbed onto my bar stool (I'm short) I found myself looking at a wall covered in vinyl and saw that the new Alabama Shakes album, Sound and Color, would be spinning next. 

At this point, you've got to understand that I am in the happiest of places: a cool bar, rad records coming my way, and a uniquely delicious Old-Fashioned in my hand with champagne drinks to follow.

Did I mention we were there for Happy Hour? Half off all cocktails, which means I was sipping on a $4.50 harmonious blend of bourbon, cognac, turbinado, and bitters.

This version of the classic cocktail called for a similar make-up, but subbed the white sugar cube for a lesser-refined sugar-in-the-raw that looks like brown sugar, but a little lighter in color and has tasting notes of molasses. It's not outlandish to use bourbon instead of rye whiskey, but that makes the cocktail feel warmer. 

I don't know why, but for me, bourbon is like a warm fire a couple of weeks before Christmas.

With the added cognac, this Old-Fashioned tasted warm, velvety, with the occasional crunch of turbinado sugar. The Nightingale Room is a win.

For more takes on the Old Fashioned, make sure to check out Lock & Key in Baton Rouge!

Blood and Sand: Whisk(e)y Wednesday presented by Lock & Key

by Sydney "Brown Nose" Blanchard

Blood and Sand at Lock & Key

Fruity, sweet, and dark are words that can safely be used to describe the Blood and Sand at Lock & Key Whiskey Bar. 

For anyone venturing into the world of whiskey cocktails, this combination of Monkey Shoulder scotch, orange juice, and cherry brandy blend together perfectly, making for a smooth taste well-suited for the novice whiskey drinker. 

It's almost like a more refined version of a screwdriver, except it's made with scotch and has a distinct cherry flavor to it, but it's not so sweet that it could be a drink featured on Sex & the City.

To me, that's a perfect balance.