Bread Pudding: cut 14 ounce loaf of Halla bread into 3/4 inch cubes and space out on a baking sheet and put in 325 oven for 15 min to dry them out. Rotate half way through . Reserve 2 cups of cubes for later. Custard: 3/4 cup sugar, 3/4 tsp table salt, 4 tsp vanilla, 9 egg yolks and whisk together. Then whisk in 2.5 cups whole milk and 2.5 cups heavy cream. Add the cubes of bread and transfer to 9x13 baking dish and let sit for 30 min and push down on top cubes every 10 min. Then put the 2 reserved cups on to pans gently coat with custard. Brush the top with melted butter and sprinkle brown sugar on top. Put baking dish in a water bath and bake middle rack at 325 for 50 min until center is 170 degrees. Let cool for 45 min. Bourbon sauce - combine 1/2 cup brown sugar and 7 tbsp heavy cream on medium heat and whisk till boils then add 2.5 tbsp butter and whisk in until boils. Remove from heat and whisk in 1.5 tbsp bourbon.
Michter's American Whiskey
Tasting Notes
Small Batch
Aged in bourbon-soaked American white oak barrels
83.4 Proof
Color: Mahogany
Nose: Oak, Anise, Caramel
Taste: Thick Honey, Floral, and Peppermint
Body: Medium
Finish: Clean crisp finish with only a hint of spice
Personality: Ronald Regan
Impression: A very sweet American whiskey. We notice the high sugar content of this whiskey almost immediately. We suspect this quality is from a high corn content on the mash bill and even wonder if it was white corn as this tends to lend itself to a ultra sweetness. Unlike bourbon which is barreled in new oak barrels this American whiskey is aged in spent bourbon barrels. We like this process, because it imparts a unique quality to the whiskey. This is a well constructed American whiskey best enjoyed with a good desert.