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Johnnie Walker, Jose Cuervo, and Other Men Behind the Booze

Johnnie Walker, Jose Cuervo, and Other Men Behind the Booze


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“I want it wall to wall with John Daniel’s,” says Al Pacino in Scent of a Woman, to which the hapless kid responds, “Don’t you mean Jack Daniel’s?” Cue the setup.

“He may be Jack to you, son, but when you’ve known him as long as I have — that’s a joke.” Cue the rimshot.

I’ve got to admit to having lamely made that joke at a bar or two when ordering my favorite Old No. 7, eliciting an eye-roll from the bartender, and maybe a guffaw from the drunk guy two seats down. The thing is, I kind of mean it. Jack and I go way back. We have a relationship with each other that, like any relationship, is mutually beneficial most of the time. Sure, sometimes he hurts me, but I always forgive him. He’s a very smooth talker. But who was this guy, really? Who was the man behind the sour mash?

Johnnie Walker, Jose Cuervo, and Other Men Behind the Booze (Slideshow)

For one, given that his name was actually Jasper, he’d probably never let you call him John. Also, you wouldn’t want to call him short — he was only five feet two inches tall, and he had something of a temper. According to legend, it’s that temper that ultimately killed him. When he couldn’t remember his safe’s combination, he got mad and kicked it so hard he broke his toe. Infection took over and cost him his leg, and finally, his life.

As a very young man — eleven years old — Daniel learned the art of distilling, and the characteristic “Lincoln County process,” from a Lutheran minister. Rev. Dan Call ran Lynchburg, Tennessee’s general store before and during the Civil War where he employed young Jasper Daniel. Call’s congregation pressured him into quitting the booze business to save his immortal soul, so he sold his still to a then-13-year-old “Jack” Daniel.

The War Between the States was raging, but Jack’s age kept him from serving. Instead, he ran his distillery as a one-boy enterprise for several years. He’d moved his operation from the general store to a tract of land in Lynchburg that hosted a natural spring. It is that spring water combined with Jack Daniel’s’ distinctive distilling process that came together to make the distinguished whiskey we know today.

Over the years as the distillery grew, Jack Daniel pioneered some of the smartest marketing methods yet seen in those days, using the homespun feel of his product and its modest origins to the advantage of the brand. This was authentic whiskey made by authentic people. In 1904, Jack Daniel’s Whiskey won the Gold Medal at the St. Louis World’s Fair, earning the title of the Best Whiskey in the World. Jack Daniel never married or had any children of his own, but kept the business in the family by deeding the distillery to his nephew, Lem Motlow, as his own health faded.

Tracking down this history got me thinking: there’s a lot of booze out there named for a lot of people, but what do we really know about them? Did John Jameson really show up at his own funeral? Is Sailor Jerry actually a sailor? Is Campari someone’s name? Check out the slideshow for a glimpse at the actual men behind your favorite firewater.

Jim Beam

Jim Beam Bourbon was founded by James Beauregard Beam in 1935, but the product can trace its history all the way back to the 1790s when Beam’s ancestor, Johannes Böhm, distilled corn whiskey under the name “Old Jake Beam.” The Beam family never stopped making whiskey, and was a huge part of defining the legal designation of what we now call bourbon.

Johnnie Walker

Originally called Walker’s Kilmarnock Whisky, what we now know as Johnnie Walker Black didn’t come into being until Johnnie’s son, Alexander, took over the distillery. He’d trained in Glasgow as a tea merchant, and took his blending techniques to his father’s still in 1865. Interestingly, Johnnie himself was a teetotaler.

Read more about Johnnie Walker, Jose Cuervo, and Other Men Behind the Booze.

Adam Boles is the founder and proprietor of Sauce Culinary Travel.

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The History Of The Cocktail

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The question of the cocktail

What actually is a cocktail? What does the word mean and where did it come from? I think that these are some valid questions, considering that I have enjoyed cocktail hours, menus and the drinks known universally as “cocktails” for many years.

The actual answer

It is now a well-known fact that the word “cocktail” was first defined in 1806 by The Balance and Columbian Repository of Hudson, New York as “a stimulating liquor composed of any kind of sugar, water and bitters, vulgarly called a bittered sling.” Most cocktail aficionados might recognize that formula from drinks such as the Old Fashioned and Sazerac. Some geeks out there might even be aware that before the invention of bitters, cocktails were known as “slings,” which comes from the German word “schlingen,” meaning to swallow quickly. The first time the word “cocktail” is recorded as being used in the U.S. was on April 28, 1803 in a publication called The Farmers’ Cabinet and in the UK there is a reference to the “cock-tail” even earlier in The Morning Post and Gazetteer in London, England on March 20, 1798. Could the cocktail be an English invention? The Punch was, after all. Not that any of this really matters, anyway, because the word cocktail has been misused for many years now. It is used as a header for the entire category of mixed alcoholic drinks, whether they are highballs, punches, fizzes or sours.

The old answer

The fact that we now have this knowledge about where the cocktail came from fascinates me. When I was bartending many moons ago, the story of its origins was surrounded by mysticism and fables. I was told that the word came from New Orleans, where it was derived from the French word “coquetel,” an eggcup that was used for serving drinks. There was also a story of a drink being decorated by a cock’s tail and served in celebration to soldiers of the revolution by Betsy Flanagan. There was even a reference to drinks in Mexico being stirred with a “cola de gallo” (cock’s tail).


Weekend of Mixed Feelings

Before I start telling you about my weekend, let me give you a summary of last week. It was fcuked up! I think I reached burnout point. I looked as terrible as I felt. Jokes aside it really was a horrible week. I was working on 3 different things with the same deadlines. Just working on them would have been fine, this was ultimate torture because every time I submitted something, these fcukers would come back with more requests/changes/additions/amendments etc etc..then I would have to work on it again. I did not talk to anyone if it was not related to work, I smiled – forcibly, tried to look like really attentive but I was a million miles away and looked spaced out. Felt so depressed, dun know why – was like on the verge of breaking into tears all the while. It was weird, felt sad the whole week. Just sad and depressed. I thought I was doing fine at work, thought nobody would notice but it was all in vain. Many of my colleagues asked me if I was ok. And I hated that, I hated that the way I felt was so obvious to everyone. Usually only those who are close to me may be able to tell if I’m ok or not. This was freaky….But Sb suggested that I go for a massage. It was actually something I was meaning to do but never got around to doing. So we went to my fav massage parlour in Bangsar – I used to be one of those who couldn’t stand the idea of a stranger touching me. I’m a true believer of personal space, that’s why I hate standing in crowded trains and buses and the likes cos of invasion of my personal space. But, I digress……we went to the massage parlour and 5 mins into the massage I was feeling on top of the world. Touch my body! It was heavenly. There was an immediate transformation. I felt so light-headed and nimble, my blood was rushing through my veins vigourously.

You see, apart from feeling depressed for no reason at all, there was also something that was bugging me. One of my best frens, S just had a miscarriage. She texted me and Y on Thurs telling us that she din tell us she was pregnant cos it was too early in the pregnancy and all the pantang (taboo) and what-not’s. She was going for a D&C (dilation & curettage) or a.k.a. D&E (dilation & evacuation). (I now know what it means.) I was so sad. Just the week before, I heard that another friend in Penang (P) who just got married last November also had a miscarriage. It is I think the most devastating piece of news that a woman can receive.

After I received the text message, I immediately called her, not knowing what to say. She was sniffling at the other end of the line. I felt so sorry and sad (was in tears myself as usual), just felt like giving her a hug. Actions speak louder than words and this was one of those moments where this rang true. I tried to comfort her but all I could say was “Babe, I don’t know what to say” and she was like “I don’t know what to say either.” So I told her I’d call her later. Tried calling Y after that but he din pick up.

He called me later when he stepped out of the meeting and was equally stunned by the news. Our conversation: (or something along these lines)

Y: Eh, howlah K. I just got the message.


The sinful Tira-miss-u. (And the ciggies to compare for size)

Then we drove home in the heavy rain. So all in all, it was both a good weekend tinged with sadness.

I love both you guys! Muacks.


S13ky

Campari was invented by Gaspare Campari between 1862 and 1867. Today the product is still composed of the same original ingredients, thanks to a formula which has remained a secret for almost 150 years. Campari is obtained from the infusion of bitter and aromatic herbs, plants and fruit in alcohol and water.

The history of Campari began in Novara, Italy, in 1860, with the invention by Gaspare Campari of the recipe that is still in use today. The recipe is kept confidential according to Gruppo Campari, the Chairman, Luca Garavoglia, with the help of the technical director and eight employees, produces the base concentrate. Garavoglia is the only person in the world who knows the entire formula for the original family recipe. However, among the ingredients are quinine and other bitter herbs, rhubarb, spices, ginseng, bergamot oil, and orange peel. It is known that the colour came from natural Carmine Cochineal E20, but the Gruppo Campari in many countries has shifted to an artificial colorant. One of the main ingredients is bark from Cascarilla trees that grow in the Bahamas.

In 1904, Campari’s first production plant was opened in Sesto San Giovanni. The company required bars that bought Campari to display the Campari Bitters sign under the direction of Davide Campari the company began to export the brand, first to Nice, the heart of the French Riviera, then overseas. The Campari brand is now distributed in over 190 countries.

In the Italian market, Campari mixed with carbonated water is sold in individual bottles as Campari Soda (10% alcohol by volume). Campari Soda is packaged in a distinctive bottle that was designed by Fortunato Depero it was first created in 1932. Campari is said to have been one of the inspirations behind another bitter sweet drink called Kinnie produced in Malta since 1952.

Campari is an essential ingredient in the classic Negroni cocktail, and, wittily, in the Americano, named at a time when few Americans were aware of Campari. Campari can be used to make a sorbet.

Jim Beam

Jim Beam is a brand of bourbon whiskey. It is currently the best selling brand of bourbon in the world. Founded in 1795, the Jim Beam distillery has been family operated for seven generations. During the late 1700’s a group of immigrants from Germany came to America who would leave a lasting impression on the American spirits business. Members of the Boehm family, eventually changing the spelling to “Beam,” settled in the lush bluegrass hills of Kentucky. Johannes “Jacob” Beam (1770-1834) found the land rich for farming and began experimenting with the corn and grains that grew on his farm, blending them with the clear spring water that flowed nearby. The mix was run through a still and aged in barrels, producing a liquid that came to become known as bourbon, possibly named after Bourbon County, Kentucky. Jacob Beam sold his first barrels of corn whiskey around 1795. The whiskey was first called Old Jake Beam, and the distillery was known as Old Tub.

José Cuervo

José Cuervo is a brand of tequila produced by Tequila Cuervo La Rojeña, S.A. de C.V. The José Cuervo Especial brand has the highest sales of any tequila brand in the world. In 1758, José Antonio de Cuervo received a land grant from the King of Spain in the Mexican state of Jalisco. He produced mezcal in a small factory on this land. His descendant, José María Guadalupe Cuervo, used the land to build a distillery for tequila production in 1795. The distillery was later named Fabrica La Rojeña. The tequila was exported to the United States for the first time in 1873. In 1900, José Cuervo Labastida decided to brand the tequila as José Cuervo. The company is now owned and run by heirs of the Cuervo family, the Beckmann family.

Jack Daniel’s

Jack Daniel’s is a brand of Tennessee whiskey that is among the world’s best-selling whiskeys and is known for its square bottles and black label. [1] It has been prominently featured in movies, songs, and novels, and is strongly linked to rock and roll, country music, American biker culture, Jimmy Page, Frank Sinatra, Keith Richards, Lemmy, and Slash. The brand is produced in Lynchburg, Tennessee by Jack Daniel Distillery, which has been owned by the Brown-Forman beverage company since 1956.

According to the Jack Daniel’s website, founder Jasper Newton “Jack” Daniel was born in September 1850, although seemingly no one knows the exact date because the birth records were destroyed in a courthouse fire. If the 1850 date is correct, he might have become a licensed distiller at the age of 16, as the distillery claims a founding date of 1866. Other records list his birthdate as September 5, 1846, and in his 2004 biography Blood & Whiskey: The Life and Times of Jack Daniel author Peter Krass maintains that land and deed records show that the distillery was actually not founded until 1875. Daniel was one of thirteen children, of Welsh and Scottish descent.

Because Jack Daniel never married and did not have any children, he took his favorite nephew, Lem Motlow, under his wing. Lem had a head for numbers, and was soon doing all of the distillery’s bookkeeping. In 1907, due to failing health, Jack Daniel gave the distillery to his nephew. Lem Motlow then gave the distillery to his children after his death in the 1947: Robert, Reagor, Dan, Connor and Mary. Jack died in 1911 from blood poisoning that resulted from an infection. The infection allegedly began in one of his toes, which Daniel injured one early morning at work by kicking his safe in anger when he could not get it open (he was said to always have had trouble remembering the combination).

Captain Morgan

Captain Morgan is a brand of rum produced by Diageo. It is named after the 17th-century Caribbean privateer from Wales, Sir Henry Morgan. Captain Morgan’s slogan is “Got a little Captain in You?” In 1984, Captain Morgan Original Spiced rum was introduced to the United States. Captain Morgan is, by volume, the second largest brand of spirits in the United States, and the seventh largest world-wide. In 2007, 7.6 million 9-liter cases were sold. Most Captain Morgan rum is sold in the United States, Canada, Great Britain, South Africa, and Global Travel.

Johnnie Walker

Johnnie Walker is a brand of Scotch whisky produced in Kilmarnock, Ayrshire, Scotland, UK. It is the most widely distributed brand of blended Scotch whisky in the world, sold in almost every country and with yearly sales of over 120 million bottles.

Originally known as Walker’s Killme Whisky, the Johnnie Walker brand is a legacy left by John ‘Johnnie’ Walker after he started to sell whisky in his grocer’s shop in Ayrshire, Scotland. The brand became popular, but after Walker’s death in 1857 it was his son Alexander Walker and grandson Alexander Walker II who were largely responsible for establishing the scotch as a popular brand. Under John Walker, whisky sales represented eight percent of the firm’s income by the time Alexander was ready to pass on the company to his own sons, that figure had increased to between 90 and 95 percent.

Johnnie Walker continues to be blended in Kilmarnock, with a large plant just north of the town’s railway station. The historic bonded warehouses and company offices (now local authority) can still be seen in Strand Street and John Finnie Street.


Johnnie Walker, Jose Cuervo, and Other Men Behind the Booze - Recipes

It’s hard to walk down the aisle of a liquor store without running across a bottle bearing someone’s name. We put them in our cocktails, but how well do we know them? Here’s some biographical detail on the men behind your favorite tipples. — by Ethan Trex

1. Captain Morgan

The Captain wasn’t always just the choice of sorority girls looking to blend spiced rum with Diet Coke in the 17th century he was a feared privateer. Not only did the Welsh pirate marry his own cousin, he ran risky missions for the governor of Jamaica, including capturing some Spanish prisoners in Cuba and sacking Port-au-Prince in Haiti. He then plundered the Cuban coast before holding for ransom the entire city of Portobelo, Panama. He later looted and burned Panama City, but his pillaging career came to an end when Spain and England signed a peace treaty in 1671. Instead of getting in trouble for his high-seas antics, Morgan received knighthood and became the lieutenant governor of Jamaica.

2. Johnnie Walker

Walker, the name behind the world’s most popular brand of Scotch whisky, was born in 1805 in Ayrshire, Scotland. When his father died in 1819, Johnnie inherited a trust of a little over 400 pounds, which the trustees invested in a grocery store. Walker grew to become a very successful grocer in the town of Kilmarnock and even sold a whisky, Walker’s Kilmarnock Whisky. Johnnie’s son Alexander was the one who actually turned the family into famous whisky men, though. Alexander had spent time in Glasgow learning how to blend teas, but he eventually returned to Kilmarnock to take over the grocery from his father. Alexander turned his blending expertise to whisky, and came up with “Old Highland Whisky,” which later became Johnnie Walker Black Label.

3. Jack Daniel

Jasper Newton “Jack” Daniel of Tennessee whiskey fame was the descendant of Welsh settlers who came to the United States in the early 19th century. He was born in 1846 or 1850 and was one of 13 children. By 1866 he was distilling whiskey in Lynchburg, Tennessee. Unfortunately for the distiller, he had a bit of a temper. One morning in 1911 Daniel showed up for work early and couldn’t get his safe open. He flew off the handle and kicked the offending strongbox. The kick was so ferocious that Daniel injured his toe, which then became infected. The infection soon became the blood poisoning that killed the whiskey mogul.

Curious about why your bottle of J.D. also has Lem Motlow listed as the distillery’s proprietor? Daniel’s own busy life of distilling and safe-kicking kept him from ever finding a wife and siring an heir, so in 1907 he gave the distillery to his beloved nephew Lem Motlow, who had come to work for him as a bookkeeper.

4. Jose Cuervo

In 1758, Jose Antonio de Cuervo received a land grant from the King of Spain to start an agave farm in the Jalisco region of Mexico. Jose used his agave plants to make mescal, a popular Mexican liquor. In 1795, King Carlos IV gave the land grant to Cuervo’s descendant Jose Maria Guadalupe de Cuervo. Carlos IV also granted the Cuervo family the first license to commercially make tequila, so they built a larger factory on the existing land. The family started packaging their wares in individual bottles in 1880, and in 1900 the booze started going by the brand name Jose Cuervo. The brand is still under the leadership of the original Jose Cuervo’s family current boss Juan-Domingo Beckmann is the sixth generation of Cuervo ancestors to run the company.

5. Jim Beam

Jim Beam, the namesake of the world’s best-selling bourbon whiskey, didn’t actually start the distillery that now bears his name. His great-grandfather Jacob Beam opened the distillery in 1788 and started selling his first barrels of whiskey in 1795. In those days, the whiskey went by the less-catchy moniker of “Old Tub.” Jacob Beam handed down the distillery to his son David Beam, who in turn passed it along to his son David M. Beam, who eventually handed the operation off to his son, Colonel James Beauregard Beam, in 1894. Although he was only 30 years old when he took over the family business, Jim Beam ran the distillery until Prohibition shut him down. Following repeal in 1933, Jim quickly built a distillery and began resurrecting the Old Tub brand, but he also added something new to the company’s portfolio: a bourbon simply called Jim Beam.

6. Tanqueray

When he was a young boy, Charles Tanqueray’s path through life seemed pretty clear. He was the product of three straight generations of Bedfordshire clergymen, so it must have seemed natural to assume that he would take up the cloth himself. Wrong. Instead, he started distilling gin in 1830 in a little plant in London’s Bloomsbury district. By 1847, he was shipping his gin to colonies around the British Empire, where many plantation owners and troops had developed a taste for Tanqueray and tonic.

7. Campari

Gaspare Campari found his calling quickly. By the time he was 14, he had risen to become a master drink mixer in Turin, and in this capacity he started dabbling with a recipe for an aperitif. When he eventually settled on the perfect mixture, his concoction had over 60 ingredients. In 1860, he founded Gruppo Campari to make his trademark bitters in Milan. Like Colonel Sanders’ spice blend, the recipe for Campari is a closely guarded secret supposedly known by only the acting Gruppo Campari chairman, who works with a tiny group of employees to make the concentrate with which alcohol and water are infused to get Campari. The drink is still made from Gaspare Campari’s recipe, though, which includes quinine, orange peel, rhubarb, and countless other flavorings.


Sunday, July 27, 2014

Constantine (2005)

Courtesy of RaymondYueng.com
With the San Diego Comic Con in full swing, I've decided to focus on superhero movies that have characters partaking of the spirits. Today's installment of SiscoVanilla at the Movies focuses on the religious thriller Constantine (2005). Constantine is a movie based on the Hellblazer comic book printed by DC Comics and then the Vertigo imprint of DC Comics. The protagonist John Constantine was created by legendary comic writer Alan Moore and artist Stephen R. Bissette. In the movie Constantine (Keanu Reeves) has the power to see demons. He hunts them down in order to make amends for killing someone earlier in his life. Constantine hopes to atone for that singular act and avoid going to hell in the process. And he's accelerating the process by chain smoking his life away. But at least he has good taste in the spirit he drinks.

In the scene where Constantine is visited by Detective Angela Dodson (Rachel Weisz) who requests his help in solving the apparent suicide of her sister Isabel (also played Rachel Weisz), he drinks Ardbeg 10.

What's Ardbeg 10 you may ask? Shame on you.

The small, remote Scottish island of Islay (pronounced 'eye-lah') is an antique land. A wild and untamed place, where Celtic monks found refuge from raiding Norsemen and early distillers smuggled their illicit ‘aquavitae’ at Ardbeg’s rugged rocky cove.

Abundant soft water, fertile soil and acres of precious peat makes this Island a place of pilgrimage for the single malt whisky faithful. And none more so than our very own Ardbeg, unquestionably the greatest distillery on earth. See you there soon.

Ardbeg Ten Years Old is revered around the world as the peatiest, smokiest, most complex single malt of them all. Yet it does not flaunt the peat rather it gives way to the natural sweetness of the malt to produce a whisky of perfect balance.

Typically most whiskies are chill-filtered and reduced to a strength of 40% ABV. Ardbeg Ten Years Old, however, is non chill-filtered and has a strength of 46% ABV, thus retaining maximum flavour, at the same time giving more body and added depth. It’s whisky with none of the goodness taken out.

I have to admit that I have never had the pleasure of having a wee dram of Ardbeg. So shame on me for not doing so. That is something that I hope to accomplish sooner than later. I'll get back to gals and guys when I do.

Until Then Happy Drinking,
SiscoVanilla
#siscovanilla
#siscovanillaatthemovies


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Mocktails

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Mocktails, an abbreviation for “mock cocktails", are festive, non-alcoholic party drinks. Mocktails are often offered for designated drivers, pregnant women, or any party guests who choose not to drink alcohol. Although many drink recipes can be prepared without alcohol, some are especially popular. Mocktails come in many varieties: frozen, hot, fizzy, non-fizzy, and cream-based recipes.

A Shirley Temple is one of the classic mocktails, often served to children. Named for the child actor, it contains lemon-lime soda, ginger ale, and a dash of grenadine, with a maraschino cherry for garnish. The Roy Rogers is another of the traditional mocktails, this one named for a straight-laced singing cowboy it is made with cola splashed with a bit of grenadine and is also garnished with a maraschino cherry.

Any flavor of Daiquiri can be made into a mocktail. For a raspberry non-alcoholic version, blend ice, raspberry puree, and lime juice pour into a glass with sugar on the rim and garnish with fresh raspberries. To create a Seabreeze mocktail, mix cranberry juice, grapefruit juice, and a little lime juice. Using a chilled highball glass, pour the mixed juices over ice.

A Nada Colada contains all the ingredients of a regular Pina Colada except the alcohol. Blend pineapple juice, cream of coconut, rum extract, and crushed ice in a blender until smooth. Serve garnished with a pineapple slice. The Cajun Clamato is a mock bloody-Mary type drink made with Clamato juice, a dash each of Worcestershire sauce and Tabasco, salt and pepper, horseradish, and a celery stalk for garnish.

Mocktails are popular alternatives to alcoholic drinks and allow everyone to enjoy the spirit of a celebratory occasion in a responsible manner. Most mocktails are blends of fresh fruit juices and syrups, and some contain cream, herbs, or spices. Since mocktails contain no alcohol, people of all ages can enjoy them. Hot mocktail recipes include non-alcoholic wassail. Easy to prepare in a crock pot, this drink contains apple cider, unsweetened pineapple juice, and tea, seasoned with cloves, allspice, and cinnamon.




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Who are Jack Daniels, Jim Beam, Johnnie Walker and other

  • The James B. Beam Distilling Company would be founded later, built off the work of the family business in distilling, and take on the name Jim Beam
  • Johnnie Walker was first known as Walker’s Kilmarnock Whisky and was created by John “Johnnie” Walker, a grocer in Ayrshire, Scotland who sold whisky in his store.

Jim, Jack, and Johnnie: 3 Wise Men Makes Every Night Feel

  • Three guys walk—Jim, Jack, and Johnnie, walk into a bar…It sounds like the opening line of some lame joke, doesn’t it? But these “three guys” are actually Jim Beam, Jack Daniel’s, and Johnnie Walker and together they make up the 3 Wise Men.
  • That’s a drink that’s made up of equal parts of each beverage, and you’re supposed to shoot it straight if you can.

Eli5: What's the difference between Jameson, Johnnie

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  • Jameson is Irish whiskey. Johnny Walker is scotch. Jim Beam is Kentucky Bourbon
  • Jack Daniels is Tennessee whiskey.

Bartenders Pick The Best Whiskeys To Pair With Your

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  • My personal favorite is Johnnie Walker Black
  • It’s not too expensive and it’s still a good quality scotch to enjoy with something like snacks
  • Jim Beam Apple goes well with nuts, pretzels

Jameson vs Johnnie Walker Black Label Whisky Comparison

  • Johnnie Walker Black Label is a blend of about 40 whiskies from all around Scotland
  • Smoother and more drinkable than its little brother the Johnnie Walker Red
  • The Johnnie Walker range is part of the Diageo stable, and other releases include the Johnnie Walker Double Black whisky.
  • Side by Side: Jameson vs Johnnie Walker Black Label

Who Owns Your Favorite Liquor Brands

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Whisk(e)y: Jim Beam, Yamazaki, Maker's Mark, Canadian Club, Knob Creek, Teacher's, Kakubin, The Tennessee whiskey powerhouse is the world's second biggest whiskey brand, behind Johnnie Walker.

Jim Beam vs. Jack Daniels Compared: Which Will You Prefer

Jim Beam is a bourbon which is a type of whiskey, whereas Jack Daniels is a sour mash whiskey, identified as a Tennessee whiskey. Jim Beam comes from Kentucky, whereas Jack Daniels is made in Tennessee Jim Beam is aged for 4 years, whereas Jack Daniels is aged from 4 to 12 years in order to get the same taste.

Whiskey Battle: Crown Royal vs Jim Beam vs Jack Daniel's

  • Whiskey Battle: Crown Royal vs Jim Beam vs Jack Daniel’s Price-wise, Jack Daniel’s is the least expensive of the three well-known whiskey brands
  • At just approximately $22 per 700 ml bottle, it is slightly cheaper than Crown Royal which comes at about $25 per 750 ml bottle, but much more affordable than Jim Beam which costs around $30 per

Jim Beam distiller puts $1 billion behind ESG, responsible

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  • Source: Jim Beam the distiller of Johnnie Walker and brewer of Guinness beer, has set a target of 50% of all company leaders …

Jack Daniel's vs. Jim Beam Explained: The Differences

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  • Jim Beam and Jack Daniel’s are without question, two of the most ubiquitous brands in American whiskey
  • It’s nearly impossible to walk into a liquor store without seeing Jack Daniel’s sleek

6 Ways To Make A Three Wise Men Shot

  • ½ Ounce Johnnie Walker ½ Ounce Jack Daniels ½ Ounce Jim Beam Three Steps To Mix It
  • Pour everything into a cocktail shaker filled with ice
  • Shake it for 30 seconds or until you just can’t take it anymore:) Strain & serve in a freezer-chilled shot glass! 5 Creative Variations

Johnnie Walker Black vs Double Black Label whisky comparison

  • The difference between these two drams is remarkable
  • From the colour to the palate intensity, the difference is quite noticeable
  • The Black Label is slightly lighter in colour compared to the Johnnie Walker Double Black
  • The strong point of the Black Label is the fact that it is more accessible, easy drinking and smooth with rich peat.

The most expensive Johnnie Walker, [Full list of Johnnie

  • Whats the difference in johnnie walker labels? Johnnie Walker have been blending scotch since the 1860’s – A brief history
  • Johnnie Walker is currently the most distributed blended scotch whisky, and have been blending scotch since the 1860’s
  • The company was first started by John Walker who, with his family, started a grocery store with the money they got from selling their family farm.

Can someone explain to me why Johnny Walker is so popular

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  • Can someone explain to me why Johnny Walker is so popular So far I have had the displeasure of trying the Black Label, Gold and Platinum Label, and frankly I think they taste like crap
  • The only redeeming quality of the Gold and Platinum label was a faint hint of some of the nicer Highland whiskeys mixed in with the distinctive dry hay and

Which do you like better, Jim Beam Honey or Jack Daniels

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  • Which is better…Jim Beam Honey or Jack Daniels Tennessee Honey? Well, “of the two” I would pick the Jim Beam Honey
  • Now, after answering your question let me throw my opinion at you: I wouldn’t select either one
  • If you are looking for a liqueur w

Johnnie Walker Prices of all Lables (Updated)

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  • The Johnnie Walker blends are made up of a mixture of finest flavors from four different parts of Scotland
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Jack Daniels Johnnie Walker Jim Beam

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Johnnie Walker, Jose Cuervo, and Other Men Behind the

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  • Jim Beam Bourbon was founded by James Beauregard Beam in 1935, but the product can trace its history all the way back to the 1790s when Beam’s

13 Things You Didn't Know Know About Johnnie Walker VinePair

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  • You may know Johnnie Walker from the famous Red, Blue and Black labels, but there's more to know
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Jim Beam & Johnnie Walker My Custom Hotwheels Decals

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Jim Beam Bourbon Whiskey Drink Recipes by Bar None Drinks

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WHAT'S THE BEST JOHNNIE WALKER WHISKY

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A detailed tasting of the 7 main core-range Johnnie Walker Scotch Whiskies.SHOP: https://www.sipperssocialclub.comSUPPORT: https://www.patreon.com/sipperssoc

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Whisky Review: Johnnie Walker Blue Label

According to the folks at Johnnie Walker, the roots of Blue Label reach back to 1867 when Alexander Walker – son of John Walker – created what he called “Old Highland Whisky.” The story goes that the intent was to create a blend that would feature …


Benedictine - Liqueur

Benedictine is a judicious blend of the recipes created by Dom Bernardo Vincelli and by Alexandre Le Grand. It is made up of 27 plants and spices which come from the four corners of the globe. Angelica, hyssop, juniper, myrrh, saffron, aloe, arnica, cinnamon?(the full list is a closely guarded secret!) give Benedictine its unique flavour. Benedictine has always been made with a unique savoir-faire and has a quality beyond reproach, thanks to its lengthy production process. It is distilled in copper stills and then aged in oak casks in the dark Palace cellars? Benedictine is the embodiment of refined luxury liqueurs, enjoyed the world over, from Hong Kong to Rio de Janeiro, from Sydney to Cape Town?

Wine Enthusiast: 96-100 Points

The bouquet is mesmerizing with multiple layers of fragrances that include pine/cedar, quinine, fennel, white pepper, licorice, mace, allspice, sage and rosemary. An orange zest flavor appears at palate entry midpalate finds exotic tastes of orange zest, tangerine zest, multiple herbs and spices, honey and pine. A fabulous liqueur.


Modern Coq au Vin

Why this recipe works: Although conventional recipes for coq au vin take upwards of three hours to prepare, we felt that this rustic dish shouldn’t be so time-consuming. After all, it’s basically a chicken fricassee. We wanted to create a dish with tender, juicy chicken infused with the flavors of red wine, onions, mushrooms, and bacon in under two hours.

We decided to use chicken parts this way, we could pick the parts we liked best. If using a mix of dark and white meat, we found it’s essential to start the dark before the white, so that all the meat finishes cooking at the same time and nothing is overcooked or undercooked. To thicken the stewing liquid, we sprinkled flour over the sautéed vegetables and whisked in butter toward the end of cooking the butter also provided a nice richness in the sauce. Chicken broth added a savory note to the sauce and gave it some body an entire bottle of red wine provided a great base of flavor. Tomato paste was a fuss-free way to add extra depth and body to the sauce, while a sprinkling of crisp, salty bacon rounded out the acidity of the wine.

Ingredients

  • 1 bottle fruity, smooth, medium-bodied red wine
  • 10 sprigs fresh parsley leaves
  • 2 tbs minced fresh parsley leaves
  • 2 sprigs fresh thyme
  • 1 bay leaf
  • 4 oz bacon, diced
  • 2 1/2 lbs boneless, skinless chicken thighs , trimmed of excess fat and cut in half
  • 5 tbs unsalted butter
  • 24 frozen pearl onions , thawed, drained, and patted dry (about 1 cup)
  • 8 oz pkg cremini mushrooms , wiped clean, stems trimmed, quartered
  • 2 medium cloves garlic, minced
  • 1 tbs tomato paste
  • 2 tbs all-purpose flour
  • Salt and pepper

A medium-bodied, fruity red wine such as Pinot Noir or Rhône Valley Grenache is best for this recipe. Avoid bold, heavily oaked red wine varietals like Cabernet and light-bodied wines like Beaujolais. To use fresh pearl onions, trim the root and stem end of each onion and discard. Boil for 1 minute, shock in ice water, then peel a thin strip from root to stem. Remove any remaining outer skin (it’s like peeling off a jacket). If neither frozen nor fresh pearl onions are available, substitute one large onion cut into 1/2-inch pieces. (Do not use jarred pearl onions, which will turn mushy and disintegrate into the sauce.) Serve the stew with egg noodles or mashed potatoes.

Returned to memory-packed restaurant in Arles. Now a Häagen Daz.

“Le Criquet” in Arles was the sweetest restaurant in the world–the old man served, and his wife cooked…they were surrogate grandma and grandpa to the tableful of young backpackers who crowded in for the 55-franc ($8) menus.

I offer my version of Blanquette de Porc in their honor:
http://chezbonnefemme.com/blanquettedeporc.aspx

For me, this is perfect Sunday night food–great for one of those autumn or winter weekends you just don’t want to end. Invite a couple friends over, open some wine (I like a good white Burgundy with this) and eke out as much pleasure from the evening as you can. As always with rich, meaty dishes, a garlicky green salad will go well with this. For dessert, a few hunks of cheese alongside bread and some high-quality honey or preserves will do just fine.

3 – 3 1/2 pounds pork blade steak (also called pork steak)

Salt and freshly ground black pepper to taste

1 tablespoon extra-virgin olive oil

1 medium onion, peeled and quartered

1 large carrot, cut in half crosswise, then each half cut into quarters

1 celery rib including leaves, cut into 3-inch pieces

2 cups low-sodium chicken broth

4 carrots, cut into 1/4 x 2 inch sticks

1/2 16-ounce bag pearl onions

6 ounces fresh tiny button mushrooms (or use larger mushrooms, halved or quartered), stems

1 tablespoon unsalted butter

2 tablespoons unsalted butter, at room temperature

3 tablespoons all-purpose flour

3 tablespoons fresh lemon juice

Hot parsleyed noodles, for serving

1. Pat pork dry with paper towels. Cut pork off the bone into 1 to 2 inch pieces, trimming most of the fat away as you go. Season pork to taste with salt and pepper. Heat oil in a Dutch oven or a braiser over medium to medium-high heat. Cook the pork, half at a time, in hot oil for 5 to 7 minutes per batch, turning as needed to brown evenly. Drain any fat and return all meat to the pot. Stud two of the onion quarters with the cloves add the onion quarters, carrot, celery, wine , broth, and bouquet garni to the pot. Bring to boiling reduce heat, and simmer, covered, about 45 minutes or until pork is tender.

2. About 15 minutes toward the end of the cooking time for the pork, prepare the vegetables: In a large saucepan, bring the four cut carrots, the frozen pearl onions, and 1/4 cup lightly salted water to boiling cover and simmer over medium heat for 4 minutes or until just tender. Drain and remove vegetables to a colander. In the same saucepan, heat 1 tablespoon of the butter over medium heat. Cook and stir the button mushrooms in the butter for 2 to 3 minutes or until tender and light brown. Return onions and carrots to the pot set aside and cover to keep warm.

3. Drain the pork, reserving the cooking stock. Wipe out any residue in Dutch oven. Place pork in a bowl and cover with foil to keep warm discard other solids, including the cloves and bouquet garni. Skim fat from the cooking stock pour through a fine-mesh sieve back into the Dutch oven. Bring to boiling and boil until reduced to 2 cups.

4. Work the remaining 2 tablespoons butter and the flour together to form a paste. Drop into cooking stock, half a time, cooking and stirring with a wire whisk after each addition until well integrated. Cook and stir until thickened and bubbly cook and stir 1 minute more add the cream, stirring with a wire whisk to combine.

5. Return meat to Dutch oven add vegetables and lemon juice. Cook and stir very gently to heat through. Serve with hot parsleyed noodles or baked rice.

My lovely listener lost, I talk to God and ghost.

One of the hardest things about losing a spouse is not having that person to share good news with or just the details of your day. So many times, I found myself thinking “I can’t wait to tell Jim this” before catching myself.
Now, if you see me out for a walk or driving in the car and I seem to be talking to myself, I’m probably talking to Jim, or to God. Or I might just be talking to myself!

The Aussie said my apple pie almost made him stay.

The remedy didn’t come upon me right away. Most don’t. But after weeks and weeks of heartrending aching, I thought, I’m going to make that apple pie even better. And it continues to evolve. But not for him. For me.

Eating pupus while laughing not advised! Flying fish everywhere.


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