Blanton's
Tasting Notes
The Original Single Barrel Bourbon Whiskey
93 Proof
Color: Chestnut
Nose: Spice, Oak, Corn, and Black Pepper
Taste: Mint on the front palate followed a nice caramel and almonds on the the mid palate. There is just a hint of cloves as well.
Finish: A very nice black pepper burn especially along the sides of the tongue with just a hint of mint at the very end.
Body: Medium
Personality: Obi-Wan Kenobi
Impression: Truly one of the great original whiskies. From its unmistakable bottle to its classic taste and nose. We consider this bourbon a black pepper finish "godfather". If you are even remotely serious about drinking bourbon then this better be on your bar, with a spare bottle in the cabinet. We always buy Blanton's in two's. The great thing about single barrel whiskies is that every time you buy a bottle there are little subtleties that present themselves like Christmas morning presents. Each bottle has unexpected and unique qualities.
Peanut butter sandwich cookies: toast 1 1/4 cup peanuts then proceed until fine. Dough- dry ingredients- 3/4 cup AP flour, 1/2 tsp salt, 1 tsp baking soda. Wet ingredients- 1/2 cup creamy peanut butter, 1/2 cup sugar, 1/2 cup brown sugar 3 tbsp melted butter, 3 tbsp whole milk, 1 whole egg. Whisk together then add dry to wet and then roasted peanuts. Put 1 tbsp of dough into baking sheet lined with parchment paper and bake at 350 for 18 minutes rotate half way through then let rest on wire rack. Filling- 3/4 cup peanut butter and 3 tbsp butter melt 30 seconds in microwave then add 1 cup confectioners sugar and put 1 tbsp filling on a cookie and rotate another cookie on top...adapted season 13 ATK
Blanton's Dumped 8/8/2016
Barrel 1481
93 Proof
Warehouse H
Color: Chestnut
Nose: Oak, Spice, Nuts, Lemon and Cola
Taste: Honey on the front of the palate followed by peanuts on the mid-palate with a hint of leather on the sides of the tongue.
Finish: Big black pepper finish. There is a mild mint note that melds with the leather notes.
Body: Thick
Soft pretzels: in a stand mixer, combine 16.5 ounces bread flour, 1 cup 110 degree water, 1/4 cup honey, 1 tsp table salt, 1 tsp instant yeast and knead at low speed for 5 minutes. Place dough in oil lined mixing bowl covered with plastic wrap for 1.5 hrs then deflate and let double again for 40 minutes. Divide dough into 8 pieces and roll into 20 inch cords then fold into pretzel shape. In Dutch oven add 6 cups water and 3 tbsp baking soda( replaces lye) bring to a boil and blanch each pretzel 30 seconds on each side and remove with slotted spoon so water drains out. Put on vegetable oil sprayed aluminum foil lined baking sheet. Sprinkle kosher salt on pretzels and bake on middle rack 450 degrees 12-16 minutes rotate half way through and let cool on wire rack.
Chocolate Chip Cookies : dry ingredients- 1.5 cups AP flour, 3/4 tsp baking soda, 1/4 tsp salt. Wet ingredients- 1/2 cup white sugar , 1/3 cup brown sugar, 2 tbsp corn syrup and 8 tbsp melted butter mix in stand mixer 1 min. Add 2 tbsp whole milk, 1 tbsp vanilla, 1 egg yolk then mix for two minutes. Add dry mixture on low speed for 1 minute. Add 3/4 cup chocolate chips. Put 1 tbsp dough on parchment lined baking sheet and cook center rack 375 and rotate half way through for 12-15 min total...adapted from ATK