Funny how your thoughts on a whiskey can change so much between pours. You think you know a whiskey, then everything changes. This round, this barrel, is perfect tonight, and a welcome addition to the thanksgiving libation lineup. Cheers to that short week life of a teacher thing 🥃🥃🥃
Behold! Our 8th Anniversary Ale is finally here! To celebrate another milestone year of running our family-owned and operated brewery, our team created a barrel-aged treat inspired by the flavors found in an Old Fashioned cocktail. The base of this creation is an American barleywine ale aged in both Bourbon and Rye whiskey barrels, then carefully blended with just the right dose of cherries and orange zest to replicate the cocktail garnish. No need to use a secret knock at a speakeasy to enjoy this bottle. Pour this luxuriously rich ale into a snifter and savor with friends.
Bottles will be available at all taprooms beginning this Saturday, November 24, and will also be available during our Anniversary celebration at our Buellton headquarters! Join us from 1:00 p.m. - 10:00 p.m. for food, live music, special beers and more as we honor another year of brewing #CentralCoastCraft ! Please dress appropriately: this is a Roaring 1920’s themed party!
Just in and added to our wall. WhistlePig’s latest edition of The Boss Hog. This 13 year old 100% rye whiskey is from barrel #19 and is being served at 115.8 proof, straight from the barrel, the way it’s supposed to be. Finished in calvados casks, this spicy rye gives notes of maple, oak, vanilla, and dark chocolate. Come honor the late distiller Dave Pickerell with a pour of his last release.
This New Orleans classic is a must try and a must make. Although this recipe calls for rye rather than cognac as was used in the initial version, I prefer the warmth the rye brings.
Chill one rocks glass by filling with ice and distilled water and set aside.
In a second rocks glass add sugar cube, 3 dashes Peychaud’s bitters, a splash of water and muddle until the sugar is incorporated. Add 2 oz rye and stir with ice.
Dump the ice water from the initial rocks glass and coat glass with absinthe and discard excess. Strain the cocktail into the chilled glass and express lemon oil. Rim the glass with the citrus oil.