Whitmeyer's Texas Single Barrel
Tasting Notes
Straight Bourbon Whiskey
Barrel Proof - Uncut- Unfiltered
105 Proof
Color: Copper
Nose: Spice, Oak, Caramel and Allspice
Taste: Honey on the front of the palate followed by roasted peanuts and just a hint of mint on the posterior palate and leather in the background
Body: Medium
Finish: Nice medium burn and a little black pepper that lingers.
Personality: Houston, TX
Impression: We always enjoy the offerings from Travis Whitmeyer. This TX bourbon whiskey is very complex especially considering it was only aged for 15 months...we suspect this has something to do with the sweltering summers in Houston, TX. We found that with just a splash of limestone branch water this bourbon really opens up.
Whitmeyer's Texas Single Barrel
Tasting Notes
Straight Bourbon Whiskey
Cask Strength
112 Proof
Color: Burnished
Nose: Lots of Spice, Oak, and Toffee
Taste: Cola, Butterscotch, and a hint of Leather on the sides of the tongue
Body: Medium
Finish: A firecracker rye burn that fades to a very nice mint finish.
Personality: Houston, TX
Impression: Excellent whiskey from Houston, TX. This whiskey embodies the pride that is Texas especially Houston. The nose is a powerful spice bomb that is defused with a splash of limestone branch water thereby unleashing the wonderful aromas of a classic bourbon. The palatal experience is just as advertised by the nose. The finish is just what you would come to expect from any of the juggernaut bourbons that come out of Kentucky. We know that we are biased because we are from Texas, but this whiskey is the real deal. Look out Kentucky.
Chopped salad: peel 1 whole cucumber and remove all seeds and cut in 1 inch dice. Take 1 pint grape tomatoes and 1/4 them and add the cucumber and the tomato to a colander with 1 tsp of table salt for 15 minutes to extract the water. Create a vinagrette using 1 tbsp red wine vinegar, 1/2 diced shallot and 1/2 tsp Dijon and 1/2 tsp mayo and salt and pepper and drizzle I'm 3 tbsp of EVOO to create an emulsion. Add the tomatoes and cucumbers to the vinagrette followed by 14 ounce of drained and rinsed chick peas, 1/4 cup minced red onion, 1/2 cup kalamatta olives, 1/2 cup chopped parsley, 1 chopped heart of romaine and 4 ounces crumbled feta cheese ...adapted from season 11 ATK
Chicago style deep dish pizza- Chicago style is a buttery flaky dough with cheese below the tomato sauce...dough- 3 1/4 cup AP flour, 1 1/2 tsp table salt, 2 tsp sugar, 2 1/4 tsp yeast, 1/2 cup fine ground corn meal combine in mixing bowl and add 3 tbsp melted butter and 1 1/4 cup room temp water. Mix at low spore with dough hook for 2 minutes and then increase to medium speed for 4-5 min until dough is shiny. Oil a glass mixing bowl with olive oil and put dough ball in for one hour making sure all sides are oiled and cover with plastic wrap at room temp. Put dough on a dry cutting board and roll out into 15x12 inch rectangle . Plop 4 tbsp of room temp butter in center and spread out like frosting but keep 1/2 inch from edges. Roll the 15 inch end into a tight log that looks like a jelly roll. Put seen side down and roll into an 18x 4 inch rectangle. Cut in half and fold each half upwards into thirds. Form these into a ball and put both dough balls back into mixing Bowl cover with plastic and put in refrigerator for 50 min. Sauce- heat 2 tbsp butter in Dutch oven and add 1/4 cup grated yellow onion, 1/4 tsp dried oregano, 1/2 tsp salt and cook 2 min then add to chopped garlic cloves for 30 seconds and then a 28 oz can of crushed tomatoes. Bring to a simmer and ten turn to low with lid on for 30: min. Add 2 tbsp lemon juice, ground pepper, chopped basil and. 1 tbsp EVOO. Prepare 2 9 inch cake pans with 2 tbsp olive oil each to fry bottom of crust. Roll out dough into 13 inch rounds and tuck into pans. Add 2 cups shredded mozzarella on bottom of each and then 1 1/4 cup of the tomato sauce and 2 tbsp shredded parmesan on top. Bake at 425 on baking stone lower rack for 20-30 min until crust is golden brown. Let sit on wire rack 10 min in the pan and then serve...adapted from season 11 ATK
Chopped Salad and Chicago Style Deep Dish Pizza
Birthday cake- spray 2 9 inch cake pans with vegetable oil and line with a 9 inch piece parchment paper. Use cake flour to flour the pans. In stand mixer add 9 ounces cake flour, 1 3/4 cup granulated sugar, 4 tsp baking powder, 1 tsp table salt mix at low speed until combined then add 13 tbsp room temp butter and mix until combined. In a separate bowl combine 1 cup whole milk, 6 egg whites, 2 tsp almond extract, 1 tsp vanilla extract. Add to the stand mixer and beat at medium high for 1.5 minutes then divide into the two cake pans. Bake 350 middle rack for 24 minutes. Let cool on wire rack for 1.5 hrs. Frosting- in stand mixer combine 24 tbsp butter, 1 pound confectioners sugar, 1 tbsp whole milk, pinch salt, 1 tbsp vanilla mix at low speed for 1.5 minutes. Toast 1/2 cup almonds and mix with half cup of frosting and use this as the middle layer. Coat with a 1/3 cup of raspberry jam. Coat the cake with the rest of the frosting...adapted season 6 ATK