1792
Single Barrel
Tasting Notes
Kentucky Straight Bourbon Whiskey
98.6 Proof
Color: Deep Copper
Nose: Oak, Spice, Chocolate, Vanilla
Taste: Caramel, Chocolate, Nuts and Toffee
Body: Medium to Thick
Finish: The finish is a slow bourbon burn almost rye-like with a creamy finishing note. Adding just a touch of branch water brings the creamy aftertaste to the forefront.
Personality: C7 Stingray Corvette
Impression: We can't believe how good this bourbon is at its very reasonable price point. Make sure that you are buying the single barrel bottle and not the small batch bottle, as they look very similar. The finish was one of our favorite aspects of this bourbon. One of the best bangs for your buck.
Horseradish Crusted Beef Tenderloin with Roasted Carrots with Horseradish Cream Caper Sauce
Horseradish Crusted Beef Tenderloin- season all sides of chateaubriand and wrap in plastic wrap to dry brine at room temp for an hour. Crust- grate 1 whole russet potato and rinse in collander than dry in paper towels. Fry in 1 cup vegetable oil starting together from room temp until golden brown. Let cool to room temp. Then sautée 3 tbsp Panko in 2 tbsp vegetable oil with salt and pepper. Add 2 tbsp horseradish to bread crumbs and 1 diced shallot, 2 cloves minced garlic, 2 tbsp parsley, 2 tsp thyme. Crush the potatos and add to the crust. Create a paste using 2 tbsp horseradish, 2 tsp mayo, and 1.5 tsp mustard. After searing tenderloin in all sides add the paste to one half of the tenderloin than add the crust. Place in 400 oven for 30 min until 125 internal temp let rest 30 min. Horseradish sauce: use 1/2 cup whipping cream whipped to soft peaks, add 1/2 cup horseradish 1 tsp salt and pepper and 3 tbsp capers