Got this recipe from the @wigglybridgedistillery - used their bourbon and whipped up a few of these bad boys. Recipe:
1.75 ounces @wigglybridgedistillery #bourbon
3/4 ounce ginger simple syrup .
1/2 ounce lemon juice
2-3 dashes bitters
Ginger simple syrup is 1 cup sugar and 1 cup water, and about 1/4 cup ginger boiled and reduced.
The Lady and I will be celebrating Maine Maple Sunday all weekend long. Friday through Sunday we will be featuring the Wiggly Harris cocktail. The perfect combination of Wiggly Bridge, one of Maine’s finest local bourbons and Dayton’s own Harris Family Farms’ fresh maple syrup. We will also be serving fresh baked waffles with homemade whipped cream sweetened with the same Harris syrup . There’s no reason to spend hours waiting in the cold. Come in and celebrate in the warmth and comfort of 172 Main St. #ladyandthemensch#playwhereyoulive#mainemapleweekend#harrisfarm#wigglybridgedistillery
Finally getting back to my Maine samples from @bourbonmaine. Tonight: Wiggly Bridge Bourbon, coming in at 86 proof. I looked up the following details after tasting: grain to glass, founded in 2013, no mash bill given for the bourbon, and the name Wiggly Bridge comes from a local landmark that claims to be the smallest pedestrian bridge in America. (The "original" bridge was built in the 30's.) Their white dog says the mash bill is corn, rye, and malt, so that's all I got on mash bill.
Color is a light amber. No yellow like a Scotch or many ryes, but a lot of orange hues. It's nice. Crisp and clear. Nose... ooooh, smells delicious. I had let it breathe a little before taking a whiff and there was zero alcohol on the nose. Sweet. Caramel. Butterscotch. Maybe some other candied something... like a dessert wafer of some sort. Smells delicious.
Palette: oh yes, tastes like the nose. Rich butterscotch. More caramel. I'd guess a heavy corn mash bill - not really getting any noticeable rye or malt influence. Maybe some wheat... but definitely coooooorrrrrn. Not super deep or complex and as easy drinking as you'd expect at 86 proof, I'm still enjoying it thoroughly. There's a buttery quality to it I really dig. This is extremely easy to like, even at 86 proof. And it doesn't taste like it'd be too hot or young tasting at a higher proof... I'm awfully curious what it'd taste like at 90-100 proof. Finish is pleasant and lingers for a while. Yum.
Yup, this falls squarely in the yummy category. Goofy name aside, I'd happily pick up a 750 of this if it ever makes its way to Texas. Well done, guys, and thanks again, Rick!