I’ve got a boy crush on Trey Zoeller.
Here’s a bonus post for you all.
Jefferson’s Reserve Bourbon founder Trey Zoeller* has come out with a new product that mingles bourbon with rum. It’s called Jefferson’s Reserve Old Rum Cask Finish, and it was quite tasty!
Here’s my story on it from Alcohol Professor, a decent website for all things booze.
*During a private press tasting with Zoeller, I found him to be quite charming in a Matthew McConaughey kind of way. He kinda made me swoon, or maybe that was the bourbon. If he needs a wife, this lesbian would like to apply.
I got a sample of the newly released Michter’s 10 Year Single Barrel Bourbon, and it was delicious. I know I say most bourbons are delicious, which is true, but this is extra delicious. Here are my tasting notes Alcohol Professor published last week.
I’m trying to decide if all the days of my youth spent inside a candy store prepared my palate for enjoying great bourbon, or if it’s just a coincidence. Because the first sip of Michter’s highly sought-after, newly released 10-Year Single Barrel Bourbon tasted like I was chewing on a fresh-made caramel.”
Here are my thoughts on Buffalo Trace’s newest release, Col. E.H. Taylor Jr. Seasoned Wood. If you can find it, grab it. You won’t be disappointed.
If you’ll allow me to go out on a limb, I’d say if Grandma made whiskey, this would be it. It’s both familiar yet striking. Just like her apple pie, you know it’s made from scratch using a hand-me-down recipe she keeps in her head. By allowing the wood to season so long outdoors, nature has nurtured a bourbon that’s truly one of a kind.”
Alcohol Professor wanted to know what I thought about Woodford Reserve’s new Frosty Four Wood — available only at the distillery in Versailles, Ky. — so here are my thoughts. Frankly, the taste blew my mind. I thought nothing could top the Double Double Oaked, and then I met this vixen who put my taste buds in a tizzy.
“At first sip, it hits you right up front with fruit and maple flavors, followed by a flash of spice and almost no finish whatsoever. At 90.4 proof, the whiskey is best enjoyed neat. I put a cap full of water to see how it would open up, but even a small amount washed away some of those initial sparks and flavors. I described it to a friend as “Christmas covered in maple syrup,” and that’s what I keep coming back to when describing the unique whiskey.”
Oh, Frosty Four Wood, I’ll never be the same.
Breakfast is the most important meal of the day.
Here’s my story for Alcohol Professor about the Breakfast Shot. If you’ve never had one, try it. It tastes like a boozy buffet of breakfast fare by mixing Irish whiskey with butterscotch schnapps and chasing it with some OJ. If the bar/restaurant serves it with a piece of bacon, that’s even better.
I’m still waiting for Oprah to read my book, but in the meantime, “The Bar Belle Vol. 2” was just featured in Alcohol Professor‘s roundup of Boozy Books. Writer and site editor Amanda Schuster described it thusly:
Reason it’s a page turner: Havens’ own drunk texts of the week are sprinkled between essays. Warning: don’t read in public unless you don’t mind people staring at you as you break into uncontrollable laughter. Also, her quest to obtain the key to the city of Louisville is pure gold.
Boom! Next stop is the New York Times’ best-seller list, y’all!
And here’s my piece on Old 502 Winery for The Alcohol Professor. Can you tell I’ve been busy?
When life throws you lemons, you dive nose first into work.