Whisky of the Week

Last week, while binge-watching NCIS New Orleans Season 3, a bottle of whiskey caught my eye. Pride and Gregorio were sharing a whiskey from a very distinctive bottle. As I scrutinized the screen, I realized it was none other than Blanton’s bourbon Gold edition whiskey—a bottle I had in my own collection. I knew I had to join the NCIS team and savour it.

Blanton’s bourbon Gold edition boasts the iconic Blanton’s bottle shape – short, round, and crowned with a unique stopper. This particular release, Blanton’s Gold, is a rare gem in the bourbon world, bottled at an impressive 51.5% ABV.

The origins of Blanton’s bourbon trace back to 1984, when it was introduced as a single barrel bourbon. This spirit is created at the Buffalo Trace Distillery in Frankfort, Kentucky, and owned by the Sazerac Company.

In the world of whiskey, a single-barrel bourbon like Blanton’s is distinctive because each batch originates from the contents of a single barrel, never blended with other barrels.

Now, what sets the Blanton’s bottle truly apart, besides its elegant stature, are the eight different stopper designs. These ornate stoppers each feature a figurine of a racehorse and jockey, capturing various scenes of a horse race, from the starting gate to the thrilling finish line. Will I be collecting more stoppers, or will this solitary horse stand alone in my collection?

Blanton’s bourbon Gold edition whiskey undergoes aging for a commendable 6 to 8 years. The mashbill has a higher rye percentage, and each bottle is meticulously hand-filled, sealed, labelled, and individually numbered.

Also Read: Pairing Snickers and Bourbon

Blanton’s Bourbon Gold Edition Whiskey Review

COUNTRY: USA

ABV: 51.5%

COLOUR: Dark amber

NOSE: Prepare for an aromatic journey with robust oak, warming rye, condensed milk, subtle hints of sun-dried oranges, and the inviting embrace of vanilla. The nose alone is a testament to the excellence of this bourbon.

PALATE: While there’s a hint of alcohol burn initially, give it some time to breathe. The palate is an symphony of flavours featuring toasted oak, fudge, notes of cinnamon, chocolate-covered oranges, a touch of Sichuan pepper, whispers of cherries, honey, and the soothing essence of vanilla.

It’s big, beautiful, and complex. If you choose to add water, proceed cautiously, as only a few drops are needed to unlock further intricacies while taming the alcohol intensity.

FINISH: The bourbon’s grandeur extends to its long-lasting finish, filled with the delightful aftertaste of fudge, cinnamon, a pinch of pepper, and subtle hints of orange peel.

RATING: DIVINE

Blanton’s Gold Edition is a bourbon whiskey that left me and John in awe. We’ve savoured many outstanding bourbon whiskeys, including the beloved Maker’s 46 and Woodford Reserve Double Oaked bourbon, but none have earned the “divine” label until now.

The Gold Edition bourbon is more than just a whiskey; it’s a special occasion dram. Its sophistication and complexity command your full attention, making it a treasure worth savouring.

In fact, it almost made us cancel our dinner plans, as it enticed us to spend the evening getting better acquainted with its exceptional character.

This amazing whiskey also work very well with a pungent blue cheese. It is bold and spicy enough to create a lovely balance.

Also Read: Four Roses Single Barrel bourbon

Coconut Panna Cotta

By Jeannette Wentzel

On 01/24/2018

In Lifestyle

Coconut Panna Cotta with Malibu Rum Liqueur header
In December I started with a series on boozy desserts with my tiramisu with whisky recipe. This recipe proved to be very popular. Also, towards the end of 2017, Backsberg Winery invited a few food and wine bloggers to join in a #MyBacksbergRecipe campaign. The goal was to create the ultimate recipe to pair with the Pinotage Rosé.

My friend Roelia from Boozy Foodie made a Backsberg Pinotage Rosé panna cotta with cranberries and I was inspired. It looked so beautiful; the white creamy panna cotta with the bright red cranberries. I had to try a panna cotta myself. It had to be my first boozy dessert for 2018!

However, I wanted to put an alcoholic spin on it. Something a bit different. I looked around my spirit cabinet, but nothing jumped out at me. Then I had a flashback to my parent’s drinks trolley. There was this funny white bottle which every fashionable hostess in the 70s had – Malibu rum liqueur.

Whatever happened to Malibu? I had to go and look for it. Malibu is a coconut flavoured liqueur, made with Caribbean rum. The basis for a pina colada. I have not tasted it since somewhere in the 80s, but as soon as I nosed it, it was familiar. And the perfect accompaniment for my panna cotta.

Coconut Panna Cotta with Malibu Rum Liqueur dessert
To continue on the tropical theme, I made the panna cotta with coconut milk. panna cotta is a very basic pudding that is made of dairy thickened with gelatin. It originated in Italy, and the name means “cooked cream”. You can eat it straight out of a cup, but it’s often drizzled with some sauce and garnished with fruit.

A classic panna cotta is flavoured using vanilla, but I modified the recipe to make it a coconut panna cotta with Malibu rum liqueur. I chose a mixed berry compote to serve with the coconut panna cotta. Not only does the colour looks gorgeous, but the creamy coconut and the mixed berries make a great combination.

Also Read: Whisky Chocolate Truffles

Coconut Panna Cotta with Malibu Rum Liqueur berries

Coconut Panna Cotta Recipe

400ml can of coconut milk
1 ½ teaspoon of gelatin powder
45 ml Malibu Rum Liqueur
2 Tablespoons honey

1. Gently heat half the coconut milk in a small pan until hot, but not boiling. Add the gelatin and whisk together to dissolve. Take off the heat.
2. Add the remaining coconut milk and stir in the honey.
3. Let the mixture cool down a bit and then add the Malibu Rum Liqueur.
4. Pour into ramekins or glasses.
5. Refrigerate until set.

Coconut Berry Compote Recipe

150 g fresh or frozen mixed berries (I used the frozen mix from Woolworths which include blueberries and raspberries)
100 g frozen strawberries
2 tablespoons of sugar
3 tablespoons of Malibu rum liqueur

1. Defrost the frozen berries first if using the frozen ones.
2. Combine all the berries in a medium saucepan with the sugar and bring gently to a simmer. Allow the sugar to dissolve. Cook gently for about 5 minutes to allow the fruit to start breaking down.
3. Take the saucepan off the heat and let it cool for a few minutes. Add the Malibu coconut rum liqueur.
4. Let the berry compote cool properly.
5. Spoon over coconut panna cotta just before serving.

How beautiful does the white coconut panna cotta look with the red berry compote as a topping? And it tastes delicious too!

Also Read: Mango Mimosa Cocktail

Paul John Classic Select Cask Whisky

By Jeannette Wentzel

On 01/22/2018

In Single Malt whisky

I start 2018 on an Indian note – with the Paul John Classic Select Cask Indian single malt whisky. I love exploring world whisky. Especially whisky that comes from non-traditional countries such as South Africa, France, India or Taiwan.

Drinking a whisky from a new country allows me to dream about travelling there. When I got invited to taste a few Paul John releases during a tasting at Churchills bar, I was understandably excited.

A night out, tasting whisky from a country I love to travel in – what can be better. I have been to India quite a few times. The colours and tastes of India are unique. It is a fascinating country to travel in, steeped in history and filled with amazing stories.

Tasting this whisky in Churchills far allowed me to escape back to India. I know Amrut from Bangalore well and have tasted many of their expressions, but where is Paul John distillery from?

More about Paul John Distillery

Paul John is a brand of Indian single malt whisky and single cask whisky, manufactured by John Distilleries in Goa. Mr Paul P. John founded the John distilleries back in 1992 when they began producing several spirits, including Indian molasses-based ‘whisky’.

One of their best-known products is Original Choice whisky, brandy, rum and gin. The head office is in Bangalore, but the John distillery is situated in Goa.

Goa, with its blend of Indian and Portuguese culture, has a rich colonial heritage, white sand beaches, warm weather, pleasantly charming people and wonderful food tradition.

In 2008, John Distilleries attempted a single malt whisky, and the rest is history. Paul John Single Malt was launched in 2012 in the UK, and there was an overwhelmingly positive response to the golden liquid from this Indian distillery.

Paul John whisky is made with six-row barley, harvested in the summer months to obtain that perfect maturity. Then it is double distilled in traditionally designed copper pot stills. The master distiller is Michael D’Souza.

Due to Goa’s location in a tropical zone, the angel’s share is much higher than cold Scotland. Annually evaporation in India is around 10% – 12 %. The warmer temperature also means that the whisky is ageing faster, compared to colder countries.

The Paul John Classic Select Cask Indian whisky is an unpeated single malt that has been matured in ex-bourbon barrels and bottled without chill-filtration at cask strength.

The rest of the Paul John range include the Paul John Nirvana, Paul John Brilliance, Paul John Edited, Paul John Peated, and the Paul John Bold whisky.

Paul John Classic Select Cask Whisky Review

COUNTRY: India

ABV: 55.2%

COLOUR: Golden amber with light orange hints

NOSE: First up is whiffs of alcohol. You need to let the liquid breath for a bit. After a few minutes, there is a smell of creamy sweetness. The Paul John Classic nose has notes of freshly baked apple pie sprinkled with cinnamon sugar, barley, faint hints of vanilla and candied fruits. Complex and rich. There is a wholesome yumminess on the nose that invites you to taste.

PALATE: The yumminess from the nose translates onto the palate. It is a beautiful, full-bodied dram. Even at the 55.2% ABV, you don’t taste any alcohol, and I could easily finish the glass without water. The palate itself has the perfect balance between spice and sweetness.

Hints of toffee, oak, baked apples, barley with bits of vanilla floating about. Warming cinnamon and soft pepper are well balanced with honey sweetness. After adding a bit of water, the spices softened, and more honey came through.

FINISH: Warming, long, lingering, complex, rich, with hints of oak, fruit and cinnamon.

RATING: DIVINE

What a HUGE note to start the year on. Amrut set the bar very high in 2009 when they launched Fusion, and the world started noticing Indian whisky. But the Paul John effortlessly vaulted over that high bar with this Classic Select Cask release. Masterfully done!

The Paul John Classic Cask Select single malt whisky as well as the other expressions in the Paul John range is now available in SA.

This is a great dram to pair with food. I paired Paul John Classic Select Cask whisky with some Swiss Appenzeller cheese for World Whisky Day.

This whisky made it into my Whisky of the Year 2018. See what happened when we blind-tasted all the Divine rated drams for 2018. I had the fantastic opportunity to taste the Paul John Mars Orbiter Peated release and wrote about it.

Also Read: Amrut Intermediate Sherry whisky

Mango Mimosa Recipe

By Jeannette Wentzel

On 01/16/2018

In Cocktails

Mango Mimosa cocktail with vodka
Many years ago, I embarked on a remarkable journey through the vast expanse of Russia. The experience was truly breathtaking. As a child, I could never have imagined standing in awe on the iconic Red Square, gazing at the intricate domes of Saint Basil’s Cathedral, and tracing my fingers along the historic walls of the Kremlin.

With the dawn of a new era after the fall of communism, Russia’s doors swung open, and I seized the chance to explore this enigmatic land. My adventure led me through the streets of Moscow and later onto a boat that gracefully sailed down the majestic Volga River, ultimately guiding me to the city of Saint Petersburg. The landscapes and encounters were nothing short of mind-blowing.

The days melded together as our vessel drifted downstream, revealing untamed wilderness occasionally punctuated by the quaint charm of rural villages.

Also Read: Cosmopolitan Cocktail

The sheer enormity of Russia is beyond comprehension for those who haven’t experienced it firsthand. We made regular stops along our journey, unveiling a new facet of this vast country’s culture.

I had the privilege of listening to enchanting choirs within charming wooden churches, exploring local craft markets, and even stumbling upon a vodka museum. It was here that I discovered the true essence of vodka. Not the harsh, raw spirits passed off as vodka in South Africa during the ’90s, but rather a spirit crafted with tenderness and fervour.

This smooth, and fragrant vodka was a revelation. The experience redefined my perception of vodka, compared to the coarse alcohol that had become the norm in South Africa.

Then something arrived…

Ciroc Mango Mimosa header

I occasionally acquired a bottle of vodka to enhance my cocktails, but my consumption remained modest. Then, a bottle of Ciroc Mango vodka entered my world. Curiosity piqued, I steeled myself for the tasting experience, admittedly tinged with trepidation.

And so, one Saturday afternoon, I took the plunge. Opting for a neat taste, I was taken aback by what I discovered – a velvety, harmonious concoction bursting with flavour. It was a flashback to the flavoured vodkas I had encountered nearly two decades prior in Russia.

Behind the scenes, Ciroc Mango vodka is meticulously crafted from the finest French grapes and distilled five times. The infusion of creamy Carabao mango introduces a medley of tropical notes, complemented by a hint of tangy citrus.

Ciroc Mango follows in the illustrious footsteps of its tropical predecessors, notably Ciroc Pineapple and the more recent addition, Ciroc Apple. With mango being one of the most tantalizing tropical flavours, its presence is set to be nothing short of a sensation. I’m convinced that mango is destined to be the defining taste of my summer.

Ciroc Mango Mimosa cocktail
In each sip of Ciroc Mango, you’ll encounter an array of vibrant tropical mango nuances underscored by a subtle tang of citrus, all ensconced in a creamy, smooth embrace.

My creative spirit was ignited, and I began crafting cocktails that would amplify the essence of this exquisite spirit. Among my experiments, one standout emerged: the Ciroc Mango Mimosa.

Also Read: Aperol Spritz Cocktail

What is a Mimosa Cocktail?

Speaking of cocktails, have you ever wondered what makes a Mimosa truly splendid? This classic cocktail harmoniously marries equal parts champagne (or any sparkling wine) with impeccably chilled citrus juice – typically orange juice.

This delightful concoction is best enjoyed in a tall champagne flute, its origins dating back to the creative mind of Frank Meier at the Hôtel Ritz Paris around 1925.

In my journey of mixology, I dabbled with various recipes of the Ciroc Mango Mimosa, testing it with mango juice as well as apple juice. Yet, as often is the case, the classic rendition prevailed.

During the holiday season, I had the pleasure of sharing this tropical delight with friends. Their reactions were testament enough – the Ciroc Mango Mimosa recipe was an instant hit.

For those who wish to recreate this blissful experience, here’s the recipe that promises to deliver sheer delight.

Mango Mimosa Recipe

Ciroc Mango Mimosa ingredients

– 100ml Ciroc Mango Vodka
– 110ml Fresh orange juice
– Sparkling wine or Champagne to top up

Combine the first 2 ingredients in a shaker with ice. Shake well and strain into champagne flutes. Top up with champagne or sparkling wine and serve. Makes 2 mango mimosas.

In a world where taste and memories intertwine, the Ciroc Mango Mimosa stands as a testament to the harmonious blend of cultures and flavours that I encountered in my journey through Russia.
Also Read: How to make a whisky bottle lamp

Tiramisu with whiskey

By Jeannette Wentzel

On 12/13/2017

In Lifestyle

Tiramisu with whisky header
It is time for a boozy dessert; inspired by a morning out with blogging friends. The result of this meeting is a delicious tiramisu with whiskey recipe. A couple of Saturdays ago, I met up with some friends who are all bloggers. They blog about all kinds of topics; from parenting and food to beauty and lifestyle.

It was a great morning, where we could all catch up and talk a bit about blogging. The venue was the very cool State 5 Fourways. A child-friendly venue but we all left out kids at home. It was time for just us.

The venue kindly allowed us to taste samples of some of their new products such as their delicious ice teas, snack platters and everyone’s favourite a Tiramisu Freak Shake. This delightful non-alcoholic shake had everyone talking.

Tiramisu is such an easy and delicious dessert, and Jacqui, decided right there to make this as her Christmas day dessert.

Tiramisu freak shake tiramisu with whisky
There followed a lengthy discussion on what alcohol to use and naturally, everyone turned to me. The questions included can you make tiramisu with whisk(e)y and if so, what whisky is best to use in a tiramisu? So, my #SABloggersCafe friends here is my version of tiramisu with whiskey (and amaretto) recommendation. Easy to make but delicious.

I chose the Tullamore DEW Irish whiskey for the smooth, biscuity and vanilla notes. It is readily available and not too expensive. You can currently pick up a bottle with two glasses from Norman GoodFellows for only R240.

To add another layer of taste that will complement the coffee and whiskey, I added a bit of Amaretto liquor.

Amaretto is a sweet, almond-flavoured, Italian liqueur made from a base of apricot pits and or almonds. It can be drunk neat or added to cocktails and work very nicely with coffee. Interestingly, it works very nicely with whisky in cocktails, like in a Fearless Red cocktail.

Also Read: Don Pedro

tiramisu with whisky and a glass

Recipe for Tiramisu with Whiskey

1 packet of lady fingers biscuits
1 cup of strong coffee – cold
50 ml Tullamore Dew whiskey
30 ml Amaretto
1 cup of heavy cream
250g mascarpone cheese
1T vanilla extract
1 egg white
1/2 cup powdered sugar
Cocoa powder for dusting

– Whip the heavy cream, mascarpone cheese, icing sugar and vanilla together until it forms fairly stiff peaks.
– Beat the egg white until stiff and gently fold into the mascarpone cream mixture.
– Mix the coffee, whiskey and amaretto in a flattish bowl.
– Briefly dip the Boudoir finger biscuits in the coffee and whiskey mixture; only for 2 to 3 seconds. The biscuits should be moist, but not soggy.
– Layer half the biscuits on the bottom of a serving dish, then top with half of the mascarpone cream mixture.
– Repeat the dipped biscuit layer, ending with the mascarpone cream.
– Refrigerate for at least 4 hours.
– Dust with cocoa powder just before serving.

This recipe puts four of my favourite things together, cheese, chocolate, coffee and whisky. Now, what could be better for an anytime boozy dessert? To my inspirational friends, I hope you enjoy the recipe and have a special time with your families.

This recipe started me thinking, and now I am working on various other boozy deserts. So over the rest of the year, I will be publishing many more alcohol-laced deserts that is just for grown-ups.

Also Read: Coconut Panna Cotta