| Old Grand-Dad Bourbon 114 Barrel Proof 750ml|
Old Grand-Dad 114Old Grand Dad has one of the most unique flavors in the bourbon which is made from a unique recipe that uses more of the costly small grains which create a distinctive flavor and body. This fine bourbon is bottled at 114 proof, to preserve every drop of that unique character.
Bourbon is as American as apple pie, bald eagles and cowboys. Early settlers found an ample supply of corn, rye and barley from which they made their "water of life", the translation of the Gaelic word uisgebaugh [WOOZE-ga-bach] which was later anglicized to "whiskey." Frontiersmen pushing into Bourbon County, Kentucky discovered sparkling limestone-filtered springs, abundant oak trees for barrel-making, and arable land on which to raise corn for food and drink.These hardy pioneers of the Bluegrass State developed and perfected the distilling of what we now call bourbon.
As the country expanded westward, whiskey could be found in any respectable saloon, and some not-so-respectable ones as well. Trail-weary cowboys could wash down the trail dust with a touch of "red eye." Although the old westerns portray "red eye" as cheap whiskey it is actually the good stuff. Bourbon does not get its characteristic red tint until it has been properly aged.
Today's premium whiskeys are distilled in small batches in the tradition of those early pioneers. With its rich mahogony color and smoky, woody flavors with hints of vanilla and caramel, bourbon is the only whiskey in the world that can truly be called American.To qualify as straight bourbon whiskey Federal law requires that it:
* Must contain at least 51percent corn in the fermented grain mash. Most bourbons contain a considerably higher percentage of corn than 51 percent.
* Must be distilled at no more than 160 proof (80 percent alcohol).
* Must be aged for a minimum of two years, at no more than 125 proof, in new American white oak barrels that have been charred on the inside. Most bourbons are aged for at least four years.
* Must be bottled at a minimum of 80 proof.
* No coloring or flavoring may be added.
Drink it on ice, or try it with just a splash of ginger ale
Bourbon is an American form of whiskey named for Bourbon County, Kentucky. By United States law, it consists of at least 51% corn — typically about 70% — with the remainder being wheat and/or rye, and malted barley. It is distilled to no more than 160 (U.S.) proof, and aged in new charred oak barrels for at least two years. The two years maturation process is not a legal requirement for a whiskey to be called "bourbon," but it is a legal requirement for "straight bourbon." However, in practice, most bourbon whiskeys are aged for at least four years.
Bourbon must be put into the barrels at no more than 125 U.S. proof. After aging it is diluted with water and bottled. Bottling proof for whiskey must be at least 80 proof (40% abv) and most whiskey is sold at 80 proof. Other common proofs are 86, 90, 94, 100 and 107, and whiskeys of up to 142 proof have been sold. Some higher proof bottlings are "barrel proof."
Bourbon can legally be made anywhere in the United States where it is legal to distill spirits. Legitimate production is not restricted to Kentucky, although currently all but a few brands are made there, and the drink is associated strongly with that commonwealth. Illinois once produced nearly as much bourbon whiskey as Kentucky, and bourbon continues to be made in Virginia. In the past bourbon has been made in Pennsylvania, Indiana, Ohio, Tennessee, Missouri and Kansas.
Bourbon Chicken Wings
24 chicken wings
3 tablespoons bourbon
3 tablespoons olive oil
1 tablespoon finely grated lemon peel
Juice of 1 lemon (about 2 to 3 tablespoons)
1 cup fine, dry, unseasoned bread crumbs
1 tablespoon sweet Hungarian paprika
salt and freshly ground black pepper to taste
Cut chicken wings at joints; discard tips or reserve for broth or stock. Combine the wing joints, bourbon, olive oil, lemon rind, and lemon juice in a bowl. Toss to coat the wings and marinate refrigerated for 4 hours or overnight.
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