Breckenridge
Tasting Notes
Blend of Straight Bourbon Whiskey
86 Proof
56% corn, 38% rye, 6% malted barley
Color: Burnished
Nose: Oak, Spice, Toffee, Green Apples
Taste: Honeysuckle, Leather, Tobacco, and Black Pepper
Finish: Sharp and Dry with only a slight mint aftertaste.
Body: Thin
Personality: Deion Sanders
Impression: It's interesting that the nose has a hint of toffee that does not come through on the palate. The green apple aroma has a slight woody character that you don't usually come across in blended whiskies. We are surprised that even with a 38% rye component there is not much of a burn on the finish. A very tame bourbon that has an almost scotch like quality. Don't get us wrong, we like this whiskey. It crosses multiple bourbon boundaries and is still a unique American whiskey.
Beef Pot Roast: take 5lb chuck roast and remove any larger interior fat bands and silver skin. Dry brine it for 1 hr at room temp with kosher salt. Tie up the roast with kitchen twine into a roll. Sautée one white onion, 1 rib celery and 1 carrot in Dutch oven with 2 minced cloves of garlic. Cook out 1 tbsp tomato paste for a minute then add 1 cup beef broth, 1 cup red wine, 1 bay leaf and several sprigs of thyme. Add the chuck roast. Bring to a simmer then put aluminum foil under the Dutch oven top and cover and put in 300 degree oven for 4 hrs. Strain out all the solid vegetables and put in blender with 1 cup of the strained braising liquid and 1/4 cup red wine and 1/2 cup beef broth. Then put this sauce in sauce pan and simmer it and add 1 tbsp balsamic vinegar, chopped thyme and parsley. Sautée another white onion diced, 2 carrots chopped and 2 celery stalks chopped. Slice the beef against the grain...adapted from ATK season 11