Stick it to me.
So the other day I got this Barrel Char in a Jar kit in the mail, and I’m currently conducting two very scientific experiments. I should get my own lab coat.
Basically, this kit offers you two jars and several varieties of toasted and charred wood that you can add to bourbon, tequila, rum … anything you choose, really. You pick one of the woods at first, put it in the jar with the liquor, and let it age like it was a barrel.
In one jar, I bought some Buffalo Trace White Dog Wheated Mash, so I can attempt to make my own version of W.L. Weller. I put in a charred piece of wood, similar to the inside of a new bourbon barrel. In the other jar, I put Heaven Hill Bottled-in-Bond Bourbon and a stick of sugar maple wood in an attempt to make it even sweeter.
Right now the jars are aging out on my front porch. I hope my neighbors think it’s sun tea. And in a few days, I’ll put them in the freezer to try and get that liquid in and out of the wood, like Mother Nature.
I’ll update you here along the journey.
OK, everybody is in an uproar around here about statues of Confederate soldiers. I actually had no idea that white man on a horse near Cherokee Park was from the Civil War — I just liked the horse.
I have a suggestion, however. Let’s remove the thing and put up this dandy Mint Julep in its place — or one like it. That way, nobody will be angry, it’ll commemorate our bourbon heritage and it’ll look cool.
You can’t change the past, but you sure can tidy up the present to make things better for the future. Or something like that.
We can even put Christmas lights on it in December. And maybe a witch’s hat for Halloween.
The options are limitless.
Grass is stupid.
I am willing to crack open my bottle of Old Rip Van Winkle 10 Year for anyone who wants to come over and mow my yard tonight.
Oh, and if you can fix a leaking pipe in my basement, you can have the whole bottle.
Love is fleeting.
I wonder if it’s more likely for me to find a bottle of Pappy or find a competent date.
Although both would make me happy, one causes headaches while the other is booze.
Ba-dum. I’ll be here all night, folks! Try the buffet.
Peat is not neat.
Started the day off with scotch, and followed it with Canadian whisky in the afternoon.
And I’m technically working. I swear.
Happy 81st birthday!
Did you all toast to Baker at 7:36 p.m. last night? Well, if not, I did it for you. You’re welcome.
It was a party of one at my house, because I discovered a new series on Netflix called “The Keepers.”
I forgot how strong Baker’s is (107 proof), so I admit I had to add an ice cube. I don’t think he minded.
Baker’s is beautiful.
Today is Baker Beam’s 81st birthday. The bourbon legend who’s worked for Jim Beam his entire life — along with his cousin Booker — is one of the men who should be credited for getting bourbon to where it is today.
In honor of his day, there will be Baker’s Birthday Bashes all through the city (and state) tonight, and at 7:36 p.m., you’re supposed to toast Baker with a glass of Baker’s. If you’re not familiar, Baker’s is one of Beam’s top-shelf offerings, and it’s definitely in my top 5 of bourbons, although it often flies under most people’s radars.
Luckily I’ve got a bottle of Baker’s cracked open at the house, so I’ll be toasting there tonight. I know parties are planned at Doc Crow’s, Jeff Ruby’s, Village Anchor and Westport Whiskey & Wine … and probably elsewhere.
If you do toast, be sure to use the hashtags #bakersbourbon, #bakers81barsalute and #bakersbirthdaybash, and you’ll be part of history.
Happy Birthday, Baker!