In the Name of Science
Posted on April 3, 2007
After talking with a fellow at my favorite alcohol emporium about something he found in his dead grandfather’s basement, I thought I would follow suit. What he found was jar after jar of whiskey with various fruits inside. It sounded like a neat idea so I thought I’d follow suit. So today, I headed into The Still (best selection in town) to pick my poison.
Originally, I was going to go with this cheap corn whiskey that sells for cheap (even comes in a jar), but then, nearby, I saw the Old Grand Dad. Who could resist a bourbon named for the man who taught you to love the stuff? And there’s more. After the Old Grand Dad name, there’s a little 114. The 114 stands for 114 proof, as in 57% alcohol content. I’m pretty sure that qualifies for low-grade rocket fuel. Mmmm. From Kindred Spirits;
OLD GRAND DAD 114-Barrel Proof Kentucky Straight Bourbon 57% Alcohol
Beautiful, deep topaz/bronze/orange hue, with very attractive amber highlights; as expected, potent and heady in the nose, but also astringent, pepperminty, and zesty - not what I’d term a deep complex bouquet - just straight on, fists cocked, and ready; on palate, it shows much more grace and gentility than in the pugnacious aroma, as well-defined, tightly focused sweet flavors of oak, pears, apricots, and dark caramel lead the taste buds to a moderately hot, though hardly unpleasant finish, where in the very tail end, the warm, rich flavor of oak-influenced vanilla completes the sensory impression.
Rating *** Recommended $ $
Copyright 1997 F. Pacult - Published by Hyperion, New York
I picked up the Old Grand Dad, stopped by the grocery store for some peaches and some mason jars (they make you buy them in packs of 12, even though I only need three), and brought it all home. There isn’t much info on the interwebs about infusion; the only info I could find was a post at Allrecipes and an archived story from the Cincinnati Enquirer. But it wasn’t too tricky. I sliced up the peaches (and for one jar, I went with half peach slices and half apple slices, to mix it up), popped ‘em in a jar, and filled it with bourbon. Now, we wait. A long time. Like a year. I’m going to open a jar up next March for my 25th birthday. That gives me time to design labels for the jars. And find sticker paper so I can print them off. It shall be awesome. Check back here in a year for the tasty results.
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oh man that sounds good. Does it really take that long? Still I bet it is worth the wait.
course you could always try http://forums.egullet.org/index.php?showtopic=91731
Hehe I remember the hot dog vodka… I’m not that brave, though I am going to try some different stuff with vodka, particularly fruits. Vodka only takes a few days to sit, but it’s a very neutral flavor. Whiskeys on the other hand, are a mite bit stronger and need to steep a bit longer. I don’t think a year is really necessary, but it’ll be damn mellow and tasty by then.
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