The Best Whiskey Infusions You Can Make

Whiskey infuses just as well as vodka — but you have to be more careful about flavor combinations.

Bestowed with distinct flavor profiles, infusing whiskey can be a bit trickier than vodka — so we’ve created a handy guide.

Admittedly, I’m a purist. When I sit down at the bar and order a whiskey, a good bartender always asks how I want it. On the rocks? A splash of water? Chilled? These are reasonable questions to which I usually respond, “Pour it just the way God made it.” I generally go for the American varieties — bourbon, Tennessee, or rye — and I prefer it unadorned. It’s a difficult thing to improve upon, so I generally choose not to mess with perfection. That is, until I discovered the art of infusion.
You may be pretty used to infusions, at least the commercial versions, when it comes to vodka. We’ve been drinking flavored vodka for decades now in this country, and it makes good sense — vodka is the blank slate of liquor. You can make it taste like pretty much anything. Whiskey is another matter entirely. Bestowed with distinct flavor profiles, whiskey infusing can be a bit trickier.
First, you want to think about the way your whiskey already tastes, the notes you pick up on your palette when drinking it straight. The goal in infusion isn’t to mask the flavor of your whiskey, but rather to complement it. American whiskey is certainly a wonderful thing on its own — sweet without being saccharine, smokey without the bitterness of charcoal and peat, and spiced without tasting of potpourri. Therefore, you should work within that family of flavors: honey, autumn spices, smoke, vanilla, caramel, pie fruits, astringent herbs, nuts, and heat.

Next, you’ll want to get to know the specific whiskey you’ll be infusing. (For the purposes of this article, we’ll be working with American whiskeys, but you can certainly infuse Scotch, Canadian or Irish whiskies using the same general principles.) While infusing vodka requires only mid-shelf liquor to get a good result, I’ve found that the better the whiskey, the better the infusion. That said, standard top shelf bar stock ought to do; leave the small batch and special production stuff alone unless you’ve got money to burn. In addition, even though two different bottles might be labeled as bourbon, it’s important to know that no two distilleries are alike. While you’re going to want to become intimate with whatever specific bottle you choose, there are some general rules when it comes to the flavor profiles of the three different major categories of American whiskey:

•  Bourbon tends to be the sweetest of the bunch. It usually boasts the heaviest body, and the smoothest mouthfeel. Contrary to popular belief, bourbon does not necessarily need to be produced in Kentucky, but merely has to adhere to the legal specifications for distillation. The older the bourbon, the smoother it goes down. Great choices for infusion are Maker’s Mark, Woodford Reserve, Knob Creek, and Eagle Rare.

•  When I say Tennessee whiskey, I’m really just saying Jack Daniel’s (there’s good old George Dickel out there, but he’s just an imitator as far as I’m concerned). Jack is my regular drink of choice, and one really needs to look no further than Old No. 7. There’s an ongoing debate among whiskey-philes as to Jack’s claim that it’s a separate beast from its close cousin, bourbon. Many will say that the extra distillation step Jack Daniel’s employs, known as “The Lincoln County Process,” doesn’t do a whole lot to distinguish Tennessee whiskey from bourbon, flavor-wise. After an extensive, decades-long study on the matter, I personally beg to differ. Of course, they’re very similar, but I tend to find Jack to be slightly less sweet and lighter in body than, say, Maker’s Mark, which can feel a little lugubrious on the palette. Jack also tastes slightly more astringent than bourbon, taking to herbal and savory infusions better.

•  Rye is America’s first whiskey, distilled by George Washington himself, and is the edgiest of the bunch. Whereas bourbon and Tennessee whiskeys are sweet and smooth, rye comes at you with more spice, body, and kick. It also displays the most flavor diversity out of the three major categories; one rye is definitely not like another. Out of fashion since Prohibition, the last few years has seen a surge in rye production, and for good reason. This rediscovered treasure is worth keeping in your liquor cabinet. Bulleit makes the most widely produced rye, and is perfect for infusing. If you want to drop a few more bucks, try Templeton, Van Winkle, 1776, or Michter’s. They all offer something a little different from each other, and the experimentation is worth your effort.

Finally, you’re going to need some simple equipment to do this right.

•  Clean, one-quart Mason jars with lids. While you can infuse whatever amount of whiskey you like, the following recipes are proportioned for a quart of whiskey. However much or little you decide to infuse, always use a wide-mouthed, sealable, and airtight container, and always sterilize it with boiling water first.

•  A sharp knife, and a good peeler.

•  A fine mesh strainer.

•  Medium to large unbleached coffee filters.

•  Depending on the infusion, a good, heavy-bottomed skillet or saucepan.

Take a look at these recipes for good ideas and basic techniques to get you started infusing your whiskey, but don’t be beholden to the directions or ingredients as written. Infusing whiskey to your liking is a process of experimentation, and there’s no one right way to do it. The longer they sit, the stronger the infusion is, so make sure always taste them as they steep, and pull them when you feel like they’re done.

The Chocolate Covered Cherry Whiskey Infusion

Decadent and sweet, but with a hint of tart, this infusion drinks beautifully on its own as an aperitif, or mixed in as the base of a dessert cocktail. Try adding an ounce of Godiva white chocolate liqueur, and an ounce of heavy cream, shaken and poured over ice.

Click here for The Chocolate Covered Cherry Whiskey Infusion Recipe

The Texas Cowboy Whiskey Infusion

I like to imagine a couple of old, windblown fence-riders carrying this spicy infusion along the border in their saddlebags. Depending on how spicy you care to make it, you can remove the seeds for a mellower heat. It’s perfect on its own, or if you want to mix with it, try adding a half-ounce of homemade sour mix (lemon and lime juice, and simple syrup), and a dash of grapefruit bitters for a fiery whiskey sour.

Click here for The Texas Cowboy Whiskey Infusion Recipe

Read more about The Best Whiskey Infusions You Can Make.

By
Staff Writer

Not Just A Man’s Drink: Ladies Lead The Whiskey Renaissance

What do Lady Gaga and Rihanna have in common with Founding Father George Washington? Whiskey.

Yes, our first commander in chief distilled the popular spirit. And these pop icons are helping to fuel a new female-driven whiskey renaissance.

Lady Gaga, according to the Irish Mirror, has described Jameson whiskey as a love interest. Rihanna sings about the spirit. Actress Christina Hendricks is featured in an ad for Johnnie Walker Black Label. And check out the bravado of the gun-toting, whiskey-drinking female bot in the posters for Samuel L. Jackson’s forthcoming spy thriller Kingsman: The Secret Service.

“When it comes to whiskey, it seems like nobody can quite get enough of it,” says Becky Paskin, editor of The Spirits Business magazine in London.

Worldwide sales of American-made whiskey, Paskin says, grew faster than any other distilled spirit in the past year, at a rate of about 7 percent. “That’s a huge amount,” she says.

Americans are snapping it up, too: According to IWSR(International Wine & Spirit Research), Americans drank 24 million cases of domestically produced whiskey last year — nearly a 30 percent increase from a decade ago.

And, Paskin says, “women are finding there’s a lot going on with whiskey for them; it’s not just a man’s drink.”

Back in the 1990s, only about 15 percent of whiskey drinkers were female. Now, according to Fred Minnick, author of Whiskey Women, women represent 37 percent of whiskey imbibers in the U.S.

So, what is it that women want in on? Taste is likely part of it.

Bourbons tend to have a nice, sweet streak of corn that can be pleasing to the palate. And grain-to-bottle distillers are upping the ante in creating all sorts of complex, flavorful spirits.

But taste isn’t the whole story. The history of whiskey — with its connections to both power and temptation — seems to have whetted our appetite for it, too.

Whiskey has always been a part of the wheeling and dealing of power brokers, says Minnick.

He points to 19th-century statesman Henry Clay, who famously quipped that he used bourbon to “lubricate the wheels of justice.” And, Minnick says, look at the talk of a “bourbon summit” between President Obama and incoming Senate Majority Leader Mitch McConnell.

To get a sense of the “old boys club” that once defined the ranks of whiskey-drinking power brokers, I ducked into the bar at the Willard Hotel, which is a stone’s throw from the White House in Washington, D.C.

Henry Clay was known to have had a few drinks here, “right in this spot,” says bartender Jim Hewes. The dark wood walls are still covered in old portraits of statesmen and other luminaries.

“It’s not that women weren’t allowed in here,” Hewes says. “It’s just that back then a lady wouldn’t be seen in a gentleman’s parlor, where men were drinking whiskey, smoking cigars and talking politics.”

Now, clearly, today women have joined the ranks of power, be it in politics or business. But why has it taken women so long to warm up to whiskey?

It could be the remnants of a cultural taboo. If you go back to the decades after Prohibition, many women in the South had no compunction about spiking the punch bowl with bourbon. Drinking alcohol in private homes — as part of entertaining — was acceptable.

But in many places, women were not made to feel welcome in bars. That’s because there was a strong association between women drinking, or serving, whiskey in a bar and prostitution. (In some places, women weren’t even allowed to drink liquor at the bar.) Though most women today are not aware of this association, it could help explain how the cultural unease lingered.

Also, as Minnick points out in his book, decades after Prohibition, in the 1960s, many states had laws that restricted women from serving liquor behind the bar.

“There’s a lot of intimidation and mystery around whiskey,” says Heather Greene, author of Whiskey Distilled: A Populist Guide to the Water of Life.

She teaches Whiskey School 101 at The Flatiron Room, a hip, fine spirits parlor in New York City. And she sometimes hears the equivocations of women who are new to whiskey.

“Is it OK to drink whiskey in a bar? Am I going to look assertive or aggressive? These are the questions” women may ask, Greene says.

But as more women are exposed to whiskey, attitudes are shifting, and these hangups are fading away.

I sat down with a group of women to learn some of Greene’s tasting tips. As she poured a single-malt Scotch, she told us to “nose” the whiskey — give it a good whiff.

“Try to get the perfumes coming off the rim of the glass,” she says. The notes of spice and nuts and vanilla — “those beautiful flavors are delivered into the whiskey” as it ages in the cask, she says.

One woman in our group, Lauren Brown, had never tasted whiskey but was intrigued. “Once you learn the lingo, it’s kind of like wine tasting,” Brown says.

“Women are absolutely the future of whiskey,” Minnick says. And it turns out, women are a big part of whiskey’s past, too.

In fact, an Egyptian woman who lived in the 2nd or 3rd century, Maria Hebrea, is credited with devising an early version of a still, a piece of machinery that likely paved the way for the development of modern-day stills used to produce distilled spirits.

And in the 18th century, women were producing most of the whiskey.

“In the early colonial days,” Minnick explains, before industrial distilleries were popular, “women were the first distillers.”

Back then, it was out of necessity. Women distilled in their kitchens, and whiskey was used as medicine. “If you had a scratch or a sore ear or a headache,” Minnick says, a woman would give you whiskey. “It was the Tylenol, the ibuprofen of the day.”

In fact, the skill of making whiskey was so coveted that men in the 1700s took out classified ads in gazettes looking for women who were good at distilling. “It’s hilarious,” Minnick says. “It was the Match.com” of the day. Men would ask women to marry them based on their distilling talents.

So, all this time, we’ve been shying away from whiskey, it’s really been our spirit to own?

Well, now history is coming full circle. There’s a vanguard of new female distillers, blenders and tasters.

From Becky Harris, co-founder of Catoctin Creek distillery in Virginia, to Meredity Grelli of Wigle Whiskey in Pittsburgh, these women are finding success as grain-to-bottle distillers.

Harris says the demand for her organic, rye whiskey is so strong, she’s selling every drop she can produce.

Big spirits companies are also filling top spots with women. For instance, Marianne Barnes, who is a chemical engineer by training, is a master taster for Brown-Forman’s bourbon whiskey brands.

And as the industry grows, Nicole Austin has found her niche as a whiskey consultant. She’s also the master blender at Kings County Distillery in Brooklyn.

So, step aside gentlemen. Women are rediscovering whiskey, a pleasure we didn’t even realize we’d lost.

Top 7 Surprising Benefits Of Whiskey

Some of the health benefits of whiskey include its ability to aid in weight loss, slow down the onset of dementia, increase heart health, prevent and manage diabetes, increase good cholesterol, fight against cancer, eliminate blood clots, and strengthen the immune system. Generally, whiskey is one of the healthiest forms of alcohol available.

When people think of whiskey (also known as whisky), there are countless different images that come to mind. Hard-drinking cowboys in old western movies taking shots before barroom brawls, prohibition-era speakeasies from Chicago to New York, or just that overwhelming smell of whiskey as it fills your head and sends chills down your spine. People tend to have a love-hate relationship with this particular form of alcohol, but if everyone knew all of the health benefits that it contains, plenty of people would likely change their tune and ask the bartender for one more whiskey, neat.

What Is Whiskey?

By definition, whiskey is a distilled alcoholic beverage that is made of some type of grain mash. The quality, flavor, price, and name of the whiskey in question depends on which type of grain you might be making your whiskey from, including barleywheatryecornbuckwheat, etc. Different types of whiskeys are produced from different whole grains using pot stills or column stills. The processes are very similar, but the tastes are distinctly different and preferred in different parts of the world. Finally, the method of storing and aging, which is usually done in cask barrels, also determines the quality and flavor of whiskey. A rye whiskey aged for 10 years in a charred white oak cask will taste completely different from a barley whiskey aged for 15 years in a wine cask, which some distilleries choose to do. This results in a massive variety of whiskeys throughout the world, and being a connoisseur of this particular alcoholic discipline is intoxicatingly enjoyable.

However, alcohol is generally regarded as something bad for you, which could potentially damage your liver, impact your lifestyle, and result in a number of unsavory outcomes, when it is not respected and consumed in excess, which is completely true. If one drinks responsibly, whiskey, just like beer and wine, can actually confer some health benefits to its drinkers. 2-3 ounces of whiskey every day won’t be enough to get you drunk or negatively impact your health, but it will be enough to give you a healthy boost to a number of essential bodily functions. Before we delve into all of the healthy benefits of whiskey, let’s first examine the components inside this powerful spirit.

Whiskey Nutrition Facts

First of all, whiskey is extremely low in saturated fat, cholesterol, and sodium, and it also has a very low level of carbohydrates. There isn’t much to whiskey, frankly, except for a large amount of alcohol, but in terms of its organic compounds, whiskey is rich in ellagic acid, which is a very powerful antioxidant and is responsible for a great deal of the benefits from whiskey.

Health Benefits Of Whiskey

There are so many benefits whiskey has for us, like helping in weight loss, curing dementia, maintaining good heart health and many more. Let’s look at the most common health benefits in detail.

Helps in Weight Loss

Many people associate drinking heavily with developing a “beer gut” or losing their muscle tone due to excessive alcohol. However, drinking in moderation doesn’t necessarily have to impact your weight, particularly if you drink whiskey. This delicious liquor has no fat and very little sodium. It does contain calories and carbohydrates, but in the form of alcohol, and the small amount it does contain is simple sugars that are quickly broken down to be used as energy for the body. Therefore, instead of pounding pints of beer at the bar, have a few neat whiskeys instead, to maintain your weight while still having a good time.

Prevents Dementia

Studies have actually shown that whiskey can successfully boost your cognitive performance and reduce your chances of developing dementia and Alzheimer’s disease. Although studies are ongoing and there is quite a bit of controversy regarding alcohol as a treatment/preventative method, there is no denying that ellagic acid is extremely powerful in terms of fighting against free radicals within the body. These free radicals are often associated with interrupting neural pathways and contributing to the slow decline towards dementia. Whiskey can reduce that mental decline and improve our quality of life as we get older. Once again, this is useful when consumed in moderation; too much alcohol kills brain cells and does the precise opposite of protecting our cognitive activity.

Improves Heart Health

A number of studies have shown whiskey to be a major player in protecting heart health. As our bodies get older, our systems become frailer, resulting in the less efficient functioning of various organ systems, and weakness of our cardiovascular system. However, a study has recently revealed that those who consume a moderate amount of whiskey on a regular basis have almost a 50% lower chance of experiencing a stroke or heart attack, which is exceptional news for those at risk of cardiovascular issues.

Reduces Internal Blood Clotting

In a related note for heart health, whiskey has been shown to significantly reduce blood clotting. Blood clotting is important when you are wounded so you stop losing blood, but internally, if your blood clots at key junctures in your blood vessels or arteries, it can be disastrous. Atherosclerosis, which usually occurs due to a large build-up of cholesterol, can combine with blood clots to result in thrombosis, heart attacks, strokes, and death. Whiskey is a blood-thinner, so it significantly lowers your chances of excess clotting. It also increases the amount of “good” cholesterol, which counteracts the effects of “bad” cholesterol, further protecting your heart.

Prevents Cancer

Cancer is one of the most devastating and globally relevant diseases known to man. Whiskey has an extremely high level of ellagic acid, one of the most powerful antioxidant compounds that we can consume. An antioxidant is a compound that neutralizes free radicals, the harmful byproducts of cellular metabolism that cause a wide range of diseases, including cancer, heart disease, Alzheimer’s disease, and premature aging. This powerful antioxidant makes whiskey a very effective preventative measure against cancer.

Boosts Immune System

There have been certain studies that have argued for the immune system-boosting capacity of whiskey. Alcohol does have a traditional role in preventing illness and improving the function of the immune system, but the firm evidence was never in hand. Now, we see that the antioxidants and trace levels of vitamins in whiskey do in fact stimulate the immune system, thereby helping to fight off normal cold, illnesses, and infections. All of those old movies where they would pour whiskey on a wound to disinfect it is not just fiction. You can pour whiskey on a fresh wound to make sure it does not get infected.

Controls Diabetes

Whiskey has been consistently shown to reduce the chances of diabetes, sometimes by as much as 30-40%. A moderate amount of whiskey can significantly improve your body’s ability to regulate insulin and glucose levels, thereby lowering the possibility of developing diabetes.

Word of Caution

Although these health benefits sound wonderful, there is also a dangerous side to drinking whiskey. Alcoholism and binge drinking are very detrimental to your overall health and can undo any possible good things that moderate amounts of whiskey can impart. Therefore, be watchful of how much alcohol you consume, particularly if you try to drink small amounts every day. Your tolerance will increase, and you may feel the desire to continue drinking until you feel that “buzz”. That is a dangerous and unhealthy progression. Consume small to moderate amounts of whiskey for the best, healthiest results.

Johnnie Walker Wants To Build You The Perfect Bottle Of Whiskey

Johnnie Walker is embracing the crowdfunding economy with an interesting new project called My Edition. My Edition is exactly what the name implies, a whisky built for you by the company’s master blenders. It works by letting customers inform Johnnie Walker of their own whisky preferences through their My Edition platform, which will source whiskies from their various distilleries across Scotland. The service will also allow you to create a custom label and engraving for the bottle and wrap it all up it in an exclusive presentation box.

The Dalmore Launches A Range Of Port-Finished Whiskies

The Dalmore is launching a trio of whiskies that have been aged using Tawny Port pipes from winemakers W&J Graham’s and were exclusive to the Dalmore. Comprised of three editions, the oldest bottle expression is from 1996, which described as having a “palate of Gingerbread and passion fruit, with a finish of pineapple, marzipan and blood oranges.”

The 1998 vintage is said to have “a fruity palate of honeyed bananas, blueberries and grapes, with Damson plums and dark treacle providing a depth to the finish” while the 2001 vintage “offers a spicier aroma and a palate of morello cherries. A coffee finish is accompanied with hints of Turkish delight and figs.”

The Dalmore Vintage Port Collection is available now at select whiskey retailers.

Scientists Built a Synthetic Tongue to See if Your Whiskey is Legit

Many snobs will tell you it takes decades of work and expertise to be able to distill, identify, and appreciate a fine whiskey. But now with the power of science you can tell the good stuff apart from a cheap imitator in a matter of minutes. In research published Thursday in the journal Chem, a team of organic chemists from Heidelberg University in Germany outlines the creation of what they call a “synthetic tongue” that can compare and contrast two whiskeys down to the molecular level.

While calling the device a tongue is a bit of a stretch — it’s actually an array of glowing dyes that respond to the different chemicals found in whiskey — it functions in a comparable way to how our taste buds pick up on different substances and trigger a chemical reaction that tells our brain about a food or drink’s flavor.

The idea came to lead author Uwe Bunz when academic journals decided not to publish the process for synthesizing these polymer dyes that he developed two years ago.

“When your papers are rejected, your start to think hard, what the potential of these polymers could be and what they could be used for,” he says.

Further results found that the dyes were good for detecting compounds like proteins and other biological agents, so he set to work developing an array. In his own way, Bunz turned to drink and started testing the dyes on whiskey.

“Whiskies are an almost ideal test bed for our tongues,” writes Bunz. In spite of the variety found in whiskeys based on flavor, ingredients, blends, age, and country of origin, the liquor is made up of compounds that are difficult to distinguish without either a sophisticated palate or chemical analysis.

After pouring some shots onto his tongue (and also his array) Bunz found that his device could not only tell the differences between two different whiskies but it could also group different whiskies by their differences. For example, single malt scotches had a different chemical signature from bourbons or Irish whiskey, and some water and fake whiskies that were thrown in as controls were easily isolated.

Bunz says that his synthetic tongue could be used to tell whether someone is trying to rip you off by labeling cheap whiskey as an expensive brand. But whiskey, as all great endeavors begin, is just the beginning. Bunz writes in an email that there are several different directions that he wants to expand his research, such as red wine tasting.

“It might be possible to look if similar Bordeaux wines can be differentiated and if one can differentiate a Saint Emilion from a Medoc of Pauillac. This could be then counter tested with wines from a discounter to check if their wines are really what they say they are.”

Bunz also envisions that his tongue could be used to weed out fake, expired, or heat-spoiled medications to make sure people are not only being prescribed what they actually need but also not taking drugs that have gone bad.

Since the technology for the synthetic tongue is readily available in an organic chemistry lab, home use might prove difficult. But Bunz suggests that anyone interested in forming such a whiskey watchdog company could get everything they need — including the polymer dyes from his own Heidelberg University — for the low, low cost of fifteen-thousand dollars. To be fair, that’s a small price to pay for anyone who wants to make sure that their one hundred forty-thousand dollar bottle of whiskey is the real deal.

Can You Guess Which Country Drinks The Most Whiskey?

If you had to guess, you might think the U.S. or the U.K., two fairly populous countries with native whiskey-making traditions, were the biggest whiskey consumers worldwide. You’d be wrong.

It might come as a surprise that the country that drinks the most total whiskey, by a vast margin, is India. As of 2015, the south Asian nation consumes almost 1,600,000,000 liters of whiskey each year, or nearly half the world’s supply. Of course, as we’ve noted in the past, a lot of the “whiskey” made and sold in India is made with molasses, so it would be more accurate to describe it as rum.

On the other hand, since India is also the world’s second-most populous nation, with over a billion inhabitants, Indians are hardly the most prodigious whiskey drinkers on a per capita basis. That honor goes to the French, who drink more than two liters per person per year. Americans, in third place, drink about a liter and a half per year by that measure, and weirdly, Uruguay slides into second at around 1.8 liters.

In terms of share of the local spirits market, Angola is by far the whiskey-drinkingest nation—whiskey accounts for around 90% of all spirits sold there. In India and the United Arab Emirates, that figure is just over 50%.

What about specific types of whiskey? The French are the heaviest Scotch drinkers, buying around 180 million bottles of the stuff annually, or around three bottles a year for every Gallic man, woman, and child. The United States isn’t too far behind, at 120 million bottles a year. Americans do, however, drink the lion’s share of American-made whiskey, or roughly 230 million liters each year. However, in per capita terms, the Aussies just beat us out, drinking .661 liters of bourbon and other American whiskey for every .653 we drink.

Whiskey Caramel Donuts Recipe

Ingredients

Vanilla Sour Cream Donuts

  • 2 tsp active dry yeast
  • 2 tbsp warm water
  • 2 cups AP flour
  • 1 1/4 cups sugar
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 2 large eggs
  • 1 cup sour cream, full fat
  • 1/4 cup unsalted butter, melted
  • 2 tsp vanilla bean paste (or pure vanilla extract)

Whiskey Caramel Sauce

  • 2 cups sugar
  • 1/4 cup unsalted butter
  • 3/4 tsp salt
  • 1 1/3 cup heavy cream
  • 3 tsp whiskey

Whiskey Vanilla Glaze

  • 1/2 cup unsalted butter
  • 2 cups powdered sugar, sifted
  • 6 tbsp heavy cream
  • 1 tsp whole milk
  • 2 tsp vanilla bean paste (or vanilla extract)
  • 3 tsp whiskey

Whiskey Caramel Glaze

  • 1/2 vanilla glaze
  • 1/3 cup whisky caramel sauce

Instructions

For the donuts
  1. Preheat oven to 350°F.
  2. In a small bowl, sprinkle the yeast over the warm water and set aside.
  3. In a medium mixing bowl, sift together flour, sugar, baking powder and salt.
  4. In another bowl, whisk the eggs, sour cream, melted butter, vanilla paste, and yeast mixture until well combined.
  5. Pour the liquid ingredients into the dry ingredients and stir until completely incorporated.
  6. Transfer the batter to a disposable piping bag and pipe into donut pan.
  7. Bake the doughnuts until puffed and golden, about 12 minutes.
  8. Remove from the oven and cool the doughnuts completely.
Whiskey Caramel Sauce
  1. Over medium heat, slowly add sugar to a pot and melt it little by little until you reach an amber colour.
  2. Throw in the butter and heat until all butter is melted. Stir to combine.
  3. Add salt and stir
  4. Slowly drizzle in heavy cream. The mixture will splatter and rise in volume, a little frightening at first but you’ll be ok!
  5. When caramel has cooled down, add in whiskey
Whiskey Vanilla Glaze
  1. Melt butter in a large bowl in the microwave
  2. Stir in SIFTED powdered sugar until you reach a smooth paste consistency
  3. Mix in heavy cream and milk until you get a smooth liquid
  4. Add vanilla bean paste and whisky to taste
Whiskey Caramel Glaze
  1. Divide vanilla glaze in half and pour in about 1/3 cup of the caramel SAUCE, stir until combined
Assembly
  1. Dip one side of the donut into the whisky vanilla glaze
  2. Flip over and dip other side of donut into whisky caramel glaze
  3. Place, vanilla side down, on a baking sheet
  4. Sprinkle with chopped peanuts
  5. Drizzle with whisky caramel sauce

Highland Park Launches the Viking Legend Series

Highland Park is launching an all-new line of single malts called the Viking Legend Series and start things off the company is introducing Valkyrie, a peaty expression with smoky notes. Highland Park describes the flavor as a “sharp tang of sweet green apples and ripening lemons” on the nose and a palate of “oriental spices. Driven by European Oak sherry seasoned casks, American Oak sherry-seasoned casks and Bourbon casks, the flavor profile is creamy vanilla with spicy, sweet, preserved ginger and lingering smokiness with hints of liquorice.” and finishes with “aromatic smoke and richly ripened fruit.”