Food&Drink

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This Chef-Designed Condiment Makes Leftover Lunches Less Sad

Chef, podcast host, Netflix showrunner and new author Dave Chang’s Momofuku group just released Chili Crunch, a condiment destined to say your leftovers and fried eggs from a more boring existence.

The $10 chef-built condiment is based on Chinese chili sauces and salsa macha and salsa seca, according to Chang’s Instagram. Momofuku Chili Crunch is made with three types of chiles — Puya, Japones, and Chili de Arbol — and grapeseed oil, plus dried garlic and shallots for the crunch factor. It’s available now on Momofuku’s site.

Buy Now: $10

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September 22, 2020 / Comments Off

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I Will Make Counter Space for This Epic New Kitchenware Collaboration

Ghetto Gastro, a Bronx-based chef collective, and Crux cookware announced a new collaboration of small kitchen appliances decked out in matte black. The collection, called CRUXGG, will be available exclusively at Williams Sonoma, and I want it all.

Ghetto Gastro, whose members include Jon Gray, Lester Walker and Pierre Serrão, focuses on “the intersection of food, design and art,” according to Gray, who hosted a TED Talk on the group’s mission. The supergroup uses food to spark conversations on social justice and the inequities the Black community faces in their daily lives.

The collection includes the Sata toaster ($70), the Drip coffee maker ($100), the Trnr waffle maker ($150), the Bred bread maker ($170), the Nefi toaster oven ($250), the King blender ($300) and the Musa air fryer and pressure cooker ($300).

Founding Ghetto Gastro member Jon Gray with the Trnr waffle maker.

Williams Sonoma

Founding Ghetto Gastro member Lester Walker with the King blender.

Williams Sonoma

“We created CRUXGG to tell a story through our shared visions of style and purpose, one that lifts up communities and allows us to connect through food,” Gray said in a press release.

Throughout October, all sales from the collection will go towards ACLU’s Know Your Rights Camp, which advocates for positive social change in Black and Brown communities.

The full collection drops on September 29, but you can pre-order the rotating double waffler maker right now.

Learn More: Here

September 16, 2020 / Comments Off

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Want to Get Into Bourbon? Follow These 5 Instagram Accounts ASAP

As the number of bourbon whiskey enthusiasts has grown, so too has the number of bourbon whiskey content creators. Most, sadly, simply aggregate what amounts to bottle porn from the feeds of collectors, importers, stores and hoarders – cases of Pappy, discontinued Japanese whiskey and personal whiskey bars that could put a kid through college. These five accounts are not like that. From an insider’s look at craft distilling to the most prolific whiskey reviewer on the internet, these follows are worth the scroll.

@OverpricedBourbon

Courtesy

Suggested Retail Prices are just that; suggested. In the whiskey world, where $50 bottles regularly go for hundreds, it helps to have a price guide. That’s what makes this account one of the only must-follows in the whiskey IG world. In short: this account ensures you don’t get ripped off.

Learn More: Here

@t8ke.review

Courtesy

The Instagram account for who might be the most prolific active spirits reviewer on the internet. He posts reviews on his website and Reddit, and has catalogued nearly 2,000 thus far. Follow him for quick takes on popular and soon-to-be-popular whiskeys. It’s whiskey reviewing without the mustache twirling.

Learn More: Here

@SmokeWagonBourbon

Courtesy

Let Las Vegas cowboy and cofounder of this Nevada whiskey maker Aaron Chepenik be your whiskey pathfinder. To the benefit of everyone, Chepenik runs the company account as if it were his personal account – 10-minute long videos exploring how proof changes affect taste, why whiskey distribution feels so confusing, live discussions on whiskey blending and smoking cigars in the pool included. Chepenik’s transparency is a breath of fresh air in an otherwise tight-lipped production process.

Learn More: Here

@HouseofBourbonKY

Courtesy

Why follow a tiny whiskey shop in Lexington, Kentucky? It’s the best place to learn about vintage bourbon – sometimes called “dusties” – on the internet. The store is home to the world’s largest for-sale collection of the old bottles. This is how to learn about bourbons that were popular before bourbon was cool.

Learn More: Here

@WhiskyAdvocate

Courtesy

The de facto whiskey news source. Whether it be breaking news on new releases or one-on-one tasting sessions with the biggest names in whiskey, there is no better place to learn the whos and whats of the bourbon world than here.

Learn More: Here

Looking to Upgrade Your Kitchenware? Try These 2 Brands

We’re all doing a lot more cooking at home thanks to the global pandemic. Many have embraced that as an opportunity to experiment with new dishes, learn how to be a better home chef and to upgrade their kitchenware. If any of that sounds up your alley, then let us introduce two premium kitchenware brands we’re excited to now carry in the Gear Patrol Store.

Verve Culture

Verve Culture is a mother/daughter team that seeks out authentic artisan kitchen goods that come with the story of where it’s made, by whom and the history of the item itself. Verve Culture’s goal is to help bring exposure to many different cultures while directly working with the artisans who have made these products for generations.

Products like the above Mexican Hot Chocolate Gift Set, a Tortilla Press Kit and a Thai Chef’s Moon Knife are now all available at the Gear Patrol Store.

Shop Verve Culture

SharpEdge

SharpEdge was born in 2010 out of a love, respect and appreciation for Japanese chef’s knives. For those in the know, there’s nothing quite like cutting with an authentic Japanese chef’s knife — the skill, mastery and precision that goes into hand-forging these blades goes back centuries. And SharpEdge is all about putting that superior knowledge at the forefront of its wonderful knives.

Shop SharpEdge

September 11, 2020 / Comments Off

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Lodge’s New Cast-Iron Bakeware Line Is for the Baking-Obsessed

kckb.st

$135.00

I drink a gallon of water a day. Some say that’s too much, but if I fall short for the day I feel like I’m doing my body a disservice. This is all just a long-winded intro for me to say I love water, and Larq just released a new water pitcher on Kickstarter that I want. The Larq Pitcher is the evolution of the brand’s flagship Larq bottle, which automatically cleans itself and its water contents every two hours.

The Larq Pitcher uses a two-step water filtration and purification system for fresh, clean water. Existing water filters trap and collect bacteria, which quickly multiply and compromise the filter’s ability to work. Larq’s purification system eradicates bacteria, viruses and mold, so your filter doesn’t end up being obsolete in a couple weeks.

September 4, 2020 / Comments Off

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The Best Ice Cream Makers, According to an Ice Cream Maker

According to Forbes, Tyler Malek has tasted and crafted over 230 ice cream flavors. Malek is the ice cream epicure and co-founder of Salt & Straw, an ice cream brand based out of Portland, Oregon. With his cousin Kim Malek, Salt & Straw’s founder and CEO, Tyler helped turn a humble, local ice cream shop into an ice cream Goliath. Despite its locations being on the west coast, with a couple Miami stores coming soon, Salt & Straw has become a go-to destination for its out-there ice cream flavors (think Goat Cheese Marionberry Habanero and Bone Marrow & Smoked Cherries).

Courtesy Tyler Malek

Salt & Straw has made appearances on “The World According to Jeff Goldblum” and “The Kelly Clarkson Show,” and the brand launched a cookbook last year to help people bring Salt & Straw flavors into their home. Danny Meyer’s Union Square Hospitality Group, which founded Shake Shake, is an investor, and it’s resulted in some impressive food collaborations. Malek gave us a scoop on his kitchen essentials, and, of course, they all relate to ice cream.

Zerroll Ice Cream Scoop

“This scoop is my most-often used tool. I’ve experimented with them all (most not successfully) and keep coming back to the plain-old, two-ounce standard scoop made by Zerroll. It’s solid and has a scoop curvature that cuts through the ice cream nicely. They just make for a good-looking scoop.”

Buy Now: $12

White Mountain Hand-Crank Ice Cream Machine

“What ice cream maker I use, and recommend, really depends on the ice cream occasion. There are three different types of ice cream makers and each has its own perks. Hand-crank makers are best for the fun and novelty of making ice cream at home. White Mountain is my favorite in this category and one of the few crank makers remaining.”

Learn More: Here

Cuisinart Ice-21

“A frozen bowl machine is super entry-level and easy to use for those just starting to get into ice cream making. It’s cheap, easy and makes great ice cream. The only downside is the 24 hours of advance freezing required and being limited to making only one flavor!”

Buy Now: $70

Breville Smart Scoop

For those pretty serious about at-home ice cream making, I recommend an internal compressor machine. Our go-to in this category is the Breville Smart Scoop. We use this kind in our R&D kitchens and churn many flavors all day long.”

Buy Now: $500

Waring Qwik Stik

“For some reason, every recipe we create typically needs a stick blender. It’s so helpful. It can mash berries; it can emulsify olive oil; it’s the best at combining ingredients in an ice cream mix. This is one of the best multi-tools in my home kitchen, too. It can quickly emulsify a tricky vinaigrette and more.

Buy Now: $92

Made In Saucepan

“Good candy and caramels are critical in our Salt & Straw kitchen. Ensuring we get replicable recipes through even heat can be the difference of a caramel sauce coming out luscious and velvety versus tacky and tooth-breaking. A good saucepan will go a long way in every facet of the kitchen, from candy making to a quick hollandaise for those weekend brunches. I love the pans from Made In Cookware as they work on both our induction and fire burners, and they last forever.”

Buy Now: $89+

August 31, 2020 / Comments Off

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There’s Fresh Buffalo Trace Bourbon Coming, But It Isn’t Exactly New

If you are a fan of Blanton’s Bourbon, you’re having a good year. A few months after the Buffalo Trace Distillery brand launched Blanton’s Gold Edition, the company has announced another overseas exclusive set to make its debut stateside: Blanton’s Straight From the Barrel.

Straight From the Barrel, shortened to SFTB by Blanton’s enthusiasts, is the one and only barrel strength expression of Blanton’s (apart from the odd extremely rare special bottling). It’s also the only barrel strength expression of Buffalo Trace Distillery’s high-rye Mashbill #2 bourbon recipe, which is the base for all the Blanton’s bottles, the Elmer T. Lee brand, Ancient Age and others.

The Best Whiskey Glasses

The Glencairn Whiskey Glass

crateandbarrel.com

$7.95

The Neat Glass (Two-Pack)

amazon.com

$20.95

Snowe Short Tumblers (Four-Pack)

snowehome.com

$50.00

Waterford Maxwell Tumbler (Four-Pack)

amazon.com

$50.00

Upon its release in the fall (the company did not provide more specifics on release timing), SFTB will be the third of four primary expressions of Blanton’s to transition from international-exclusive to available in the U.S., making the low-proof Special Reserve (often called Blanton’s Green) the odd bottle out.

Among the Buffalo Trace lineup, Blanton’s is different. Buffalo Trace produces and markets it, but it’s owned by Age International, a spirits company under the umbrella of Japanese beverage company Takara Shuzo. This is why it’s the only Buffalo Trace-made bourbon with more selection outside the country than in it (SFTB, Gold and Green are all common pickups for American bourbon hunters traveling abroad).

SFTB will be available in extremely limited quantities and will come with an SRP of $150.

August 29, 2020 / Comments Off

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If There’s Something to Tailgate for This Year, I’m Bringing This Grill

Like its mainline grills, PK’s new Go grill offers four vents that create the ideal environment for two-zone smoking or proper grilling. Also like its other grills, it’s made of a rust-resistant cast aluminum shell with heavy cast-iron grates. Unlike it’s other grills, the Go fits in the trunk of a car.

The Go has a trick up its sleeve, too. The lid of the grill unlatches off the base and can be used as a secondary grill itself, with the addition of another grill grate (the brand calls it the Flipkit).

You can pre-order the Go now for $270. It ships in October.

Pre-Order Now: $270

August 28, 2020 / Comments Off

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What’s Really the Difference Between a $35 and $150 Chef’s Knife?

Every cook is looking for thee perfect chef’s knife. It should be sharp, durable and resilient. While some may be content with a blade from somewhere like Ikea, there are some willing to invest their life savings in a knife that theoretically slices and dices just as well. Just look at Bob Kramer, the most highly coveted knife maker in the world. A price range from $10 to $10,000 begs the question: what adds to a knife’s price tag? Here are the basics when it comes to buying a chef’s knife.

Buy Now (Victorinox Fibrox)_{: $35} | Buy Now (Zwilling Pro): $150

Steel

The main part of a chef’s knife is its steel. Both the Victorinox Fibrox and Zwilling Pro knives are made of high-carbon stainless steel, which makes them good for entry-level chefs. Generally, steels fall into three groups: stainless steel, carbon steel and high-carbon stainless steel. This is a simplistic view, but here’s how the three types compare:

Stainless steel is prized for its resistance to corrosion and rusting, but it’s softer than carbon steel, so it doesn’t hold its sharpness well. However, its softness makes it less likely to chip if you drop it the wrong way.

Carbon steel‘s greatest strength is its hardness, so it can be sharpened to a ridiculously fine edge. However, a carbon steel knife can rust with exposure to moisture or acids.

High-carbon stainless steel has benefits of the former options, making it the middle-of-the-road pick for beginner cooks. They’re slightly less resistant to damange than stainless steel, but they’re almost as sharp as carbon steel.

Then there’s partial or full tang. The former meaning the knife’s blade stops partially into the handle whereas the latter means the blade extends through the handle. A partial tang may feel slightly unbalanced, so knife brands will add weight to the handle to counteract the imbalance. With a full tang, you’re getting more steel, which adds to the price.

Courtesy

Buy Now (Victorinox Fibrox): $35

Stamped vs. Forged

The Fibrox knife is stamped, which means the blade was cut from a sheet of metal, then fashioned into a knife. A forged blade, like the Zwilling Pro knife, is more labor-intensive and time-consuming to make. Essentially, a bar of steel is heated, then pounded into shape. One can tell the difference between the two treatments by looking at the knife’s bolster, or where the blade meets the handle. The blade can either have a lip, the result of forging, or be smooth throughout, signs of stamping. The bolster adds weight and balance to a knife, which makes long-term chopping easier on the hands. Stamped knifes are thinner and lighter than forged knifes, and they’re also less durable than their forged counterparts. However, one can find a poorly made forged knife or a well-made stamped knife, like the Fibrox, so one is not necessarily better than the other.

Handle

Both knives utilize a plastic handle, but the Fibrox feels notably cheaper in the hand. It uses a rough molded plastic whereas the Zwilling Pro uses a smooth polymer handle that’s more ergonomic. The Zwilling Pro knife’s handle lends itself better to those who utilize a pinch grip when chopping, especially because of its bolster. The Fibrox knife isn’t as ergonomically designed, so it allows for more gripping styles without feeling “off.” While these two knives use plastic handles, there are other knives on the market that may use different types of wood that may add to the price.

Courtesy

Buy Now (Zwilling): $150

Performance

All of the aforementioned properties knives contribute to how well it performs in the kitchen. For example, because the Zwilling knife is forged, it has a bolster, which feels more balanced in the hand, which also contributes to better, and more precise, control and chopping. Also, because the Zwilling blade is forged, it’s heavier and more apt at handling larger tasks like carving poultry (though we’d recommend a carving knife). The Fibrox, which is half the weight of the Zwilling, is more apt for endlessly chopping light vegetables than cutting through thick produce and dense meats.

After testing the Victorinox Fibrox, we found it was sharp out of the box, but was prone to chipping. The Zwilling knife uses a proprietary steel called Friodur, which is ice hardened making the knife hard and durable. We found no signs of deterioration after months of use, and it retained its sharpness from day one.

Verdict

If you’re just getting into cooking, get the Fibrox knife. Victorinox’s range of Fibrox knives are designed to give amateur cooks a highly capable knife at a reasonable price point. They may not look the best hanging on a knife strip, but they cut out the comparable competition. Once your Fibrox knife is out of commission, which will happen eventually, graduate to the Zwilling Pro. The higher-end knife has everything one is looking for in a good knife — sharpness, durability and high-performance — plus it comes with a lifetime warranty.

Buy Now (Victorinox Fibrox): $35 | Buy Now (Zwilling Pro): $150

August 28, 2020 / Comments Off

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How to Stock Your Pantry Like a Michelin-Starred Chef

Welcome to Guide to Life, a series of tips, tricks and insights designed to help you get the most from your gear.

Coronavirus put in to perspective how important a well-stocked pantry could be. While pantry staples may elicit images of dry goods — to be stored in an actual pantry — “pantry staples” encompasses anything with long shelf lives and a multitude of uses. We asked four Michelin-starred chefs for tips on what to buy to get a well-stocked pantry. From mayonnaise to beans, this is the start of your next grocery list.

Bet on Beans

Consumers tend to gravitate towards pasta and rice when stocking a pantry. As cheap and filling as they are, they’re not exactly nutritious. Beans, on the other-hand, are hearty and nutrient-dense. They take on flavors just as well as rice, except they aren’t empty calories.

“It’s very important to have dried legumes that are of high quality so when you go to use them they don’t feel cheap but rich and creamy, as they should feel,” Nico Russell, chef and owner of Brooklyn-based Oxalis, says.

Nico Russell’s Pantry Staples

Shiro Shibori Shoyu (Light Soy Sauce)

Yuasa nishikidori.com

$9.00

Dried Italian Butter Beans

Iacopi Farms baldorfood.com

$10.00

Ultra-Sperse 3

Modernist Pantry modernistpantry.com

$8.99

Harissa

Oxalis oxalispantry.com

$4.00

Opt for dry beans, which can last for years, versus canned beans, which have comparable shelf lives but lose nutrients over time. A Dozen Cousins, a brand of ready-to-eat beans, shows the versatility of legumes, and they make quick, substantial meals for those short on time.

Creature Comforts

Pantry staples should highlight utility over luxury, but chefs agree that it’s worth it to stock up on things that make you feel good. Bonus points for food that’s good for you physically, too.

“I love making different flavored aiolis with store-bought mayonnaise at home, to eat with just about anything,” Jason Fox, of the late Commonwealth restaurant in San Francisco, says. “Very comforting food in uncertain times.”

During the initial stage of shelter-in-place orders in New York, Matt Danzer and Ann Redding, the husband-wife, chef-owner duo of the recently shuttered Uncle Boons, found themselves turning to easy-to-make meals that used key pantry staples. Redding’s go-to was eggs, rice and soy sauce for “the easiest, most comforting meal;” Danzer kept it gluttonous with red wine and ice cream. And for their three-year old? Fresh ramen noodles.

Keep it Simple

Fox and Russell both agree that pantry staples for their homes are simpler than what they keep on-hand at their restaurants. While their restaurants are filled with condiments and flavorings made from scratch, their home pantries feature less-complicated essentials.

At Oxalis, Russell is more likely to keep proprietary products they made themselves, like various vinegars, ferments, syrups and jams. That doesn’t mean you need to start your own fermentation project or open a Smucker’s production plant.

Hit up your grocery store or a specialty market for pre-made sauces to enhance your dishes. Oxalis has its own online grocery store for those looking to get some of their Michelin-starred condiments into your own home. You should be looking for pantry staples that adapt to what you need, like harissa, which Russell says can work in dips, spreads or marinades in a pinch.

Additionally, chefs recommend stocking up on umami-packed ingredients like parmesan, anchovies and soy sauce to add tons of flavor with little effort.

2021 Lexus LC Convertible

Lexus

The first-ever 2021 Lexus LC convertible is the pinnacle of luxury and performance. As you press the accelerator, the notes from its thunderous V8 engine fill the cabin — even with the top down — while wind is engineered away. But while every surface you touch is wrapped in luxury, performance is undeniably at its core, with real-time suspension damping, a strengthened chassis and overall lighter weight — it truly is without compromise.

Learn More: Here

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August 27, 2020 / Comments Off on How to Stock Your Pantry Like a Michelin-Starred Chef
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The Most Expensive Bottle of Japanese Whisky Ever Sold Just Went for Almost $1 Million

Bidders had their eyes set on a bottle of Yamazaki 55 Year Old. Bonhams Hong Kong’s Fine & Rare auction listed the bottle of Yamazaki with an expected sale price of $75,000 to $106,000. Instead, the oldest Japanese whisky of all time reached another superlative: the most expensive Japanese whisky with a selling price of roughly $795,000.

The Yamazaki 55, distilled in 1960, spent four years in a mizunara cask before being transferred to a white oak cask in 1964, the year of the last Tokyo Olympics. Limited to 100 bottles, Yamazaki 55 was originally announced in January 2020. Its release was meant to commemorate the 2020 Tokyo Olympics, which was postponed due to the coronavirus. Bonham says the whisky is fruit-rich and presented in special packaging:

“Distilled to 46% ABV, it has a deep reddish amber [color] with a complex agarwood and sandalwood nose, rich in fruity scents with a sweet aftertaste. The gold-dusted bottle is housed in a black Mizunara oak box with Suruga lacquer. The bottle mouth is wrapped in handmade Echizen Washi and tied with a traditional Kyoto braided cord.”

Taking place amid a pandemic, the Bonhams auction looked different than those in the past. The auction adhered to Hong Kong’s COVID-19 guidelines, so there were few people in attendance, with most bids coming from online or by telephone.

The 55-year-old whiskey was originally available for purchase through a lottery system for Japanese residents, with winners getting their names etched into the bottle. As Forbes reported, a lottery had been put into place as of late because of previous mayhem at in-person whiskey festivals.

Japanese whisky’s popularity has grown exponentially in the last few years, and this record-setting auction shows that popularity is not slowing down any time soon. Much like watch auctions, don’t expect this record breaker to hold its title for very long.

Learn More: Here

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August 26, 2020 / Comments Off on The Most Expensive Bottle of Japanese Whisky Ever Sold Just Went for Almost $1 Million
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The Everlane of Cookware Now Makes Tableware

Launching for pre-order today, direct-to-consumer cookware company Made In’s newest has nothing to do with cookware. Its new plateware, flatware and glassware represent the first time the brand has left the kitchen and entered the rest of the home.

Plateware ($259-$319) — assorted plates and bowls — are manufactured in a 150-year-old factory located in Stoke-On-Trent, England, known for its pottery industry. The new flatware ($179-$309) — forks, spoons and knives — and glassware ($139) — wine and water glasses — are made in Italy and designed with durability and quality in mind.

Made In

Made In

For those looking to overhaul your entire tableware situation, customers can build their own dining set, which nets you a slight discount. Plateware and flatware officially launch September 3, and glasses launch in October.

Learn More: Here

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August 26, 2020 / Comments Off on The Everlane of Cookware Now Makes Tableware
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325

This Coffee Grinder Is Good for Apartments and National Parks

VSSL, the brand behind life-saving tools for outdoor expeditions, is turning their attention to a different kind of survival necessity: coffee.

The VSSL Java is the brand’s new portable hand coffee grinder, launched on Kickstarter today. The Java uses burr blades, as any good coffee grinder should, with 30 grind settings for fine-tuning your coffee ground size. Plus, ball bearings within the grinder prevent wobbling, which may lead to uneven coffee ground sizes and is an overall nuisance.

VSSL

It’s constructed from aircraft-grade aluminum and weighs under a pound, with a built-in carabiner. The VSSL Java’s 20-gram coffee-load size is best suited for single servings, but because of its ease-of-use, it should take under a minute to grind at full capacity.

The coffee grinder will retail for $145, but early Kickstarter backers can get it for $99. Expected delivery for the VSSL Java is February 2021.

Learn More: Here

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August 23, 2020 / Comments Off on This Coffee Grinder Is Good for Apartments and National Parks
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Quarantine Has Made Me a Person Who Buys Fancy Vinegar on the Internet, and I’m OK With That

Brightland brightland.co

$44.00

The latest innovation in pantry staples is $22 vinegar. Expensive as it is, it is lightyears better than those plastic-bottled vinegars you find in the grocery store. Brightland, which rose to Instagram fame thanks to its beautifully designed olive oil bottles, recently launched Parasol and Rapture, a Champagne vinegar and balsamic vinegar, respectively. The pair is made with local California fruit, and the double fermentation adds a nice bit of funk and sourness. Brightland recommends adding Parasol to a salad and trying Rapture in a berry tart. They’re bright and zippy, and all your meals will benefit from a couple splashes.

August 21, 2020 / Comments Off on Quarantine Has Made Me a Person Who Buys Fancy Vinegar on the Internet, and I’m OK With That
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The 25 Best Scotch Whiskies You Can Buy in 2020

This definitive guide to the best Scotch whiskies of 2020 explores everything you need to know about Scotland’s favorite brown spirit, including important terminology, a cheat sheet for each distilling region, and, of course, a list of the best bottles for sale at your local liquor store, and beyond.

The Short List

Best Overall Scotch: Lagavulin 16 Years Old

Need a crowd pleaser? Here’s your go-to bottle. Popularized by the character Ron Swanson in Parks and Recreation, this legendary bottle merges peat with campfire smoke. It’s aggressive and mouth-wateringly savory, like brisket on a hot summer day, and it is available in nearly every liquor store, duty free shop and self-respecting bar in America and abroad.

ABV: 43%

Price: $65 – $75

Learn More: Here

Best Scotch Under $50: Old Pulteney 12 Years Single Malt Scotch Whisky

Far at the northern end of the Highlands region is Old Pulteney, a distillery that popped up to satiate local fishing villages. This 12-year-old expression, which took home the gold at the 2018 San Francisco World Spirits Competition, is the perfect intersection of price and quality. It’s aged entirely in ex-bourbon barrels, so expect it to be sweet and briny, with vanilla from the wood.

ABV: 40%
Price: $40 – $50

Learn More: Here

Best Scotch Under $200: Highland Park 18 Year Old Viking Pride

Highland Park Distillery is based on the largest of the wild, peat-filled islands off of the northern tip of Scotland. Its brightly peated whisky sits in sherry-seasoned European oak casks and ages in the extremely mild climate of the islands, for a gentle maturation that hits its stride at 18 years. Ignore the eccentric variants and go straight for Highland Park’s classic 18-year expression. This whisky has too many awards to name, including being named Best Spirit in the World in Spirit Journal, twice.

ABV: 43%
Price: $145 – $160

Learn More: Here

How to Buy Scotch Whisky

Peated or unpeated? Sherry-cask aged, ex-bourbon cask aged or some combination of the two? The tweaks and variations that go into each bottle of Scotch are intimidating, especially for bourbon and rye drinkers who may not be accustomed to the price of a whiskey that’s been aged for 18 years or more.

We recommend thinking of each bottle of Scotch as falling somewhere along two spectrums: from light to rich; delicate to smoky. From there, it’s easy to move along those two spectrums to find bottles you like. Novices should start by exploring the regions of Scotland.

For starters, there are five Scotch regions: Speyside, Highlands, Islay, Lowlands and Campbeltown. While every distillery is unique, there are unofficial “regional styles” that can help cut out some of the noise when browsing a liquor store.

In general, bottles coming from Islay, such as Laphroaig and Ardbeg, are the smokiest. Whiskies from the Lowlands (like those from Auchentoshan and Glenkinchie) tend to be light and delicate. Speyside, to the east, with distilleries like The Macallan or The Balvenie, is known for whiskies with a delicate richness that doesn’t rely on peat — so, expect a lot of sherry and rum casks for aging. Meanwhile, distilleries from the Highlands, the largest region in Scotland, take cues from each of the other regions.

Scotch Terms You Should Know

Single Malt Scotch Whisky: This is whisky distilled at a single distillery using a pot still from a mash of malted barley. To be legally considered Scotch whisky, the whisky must be distilled in Scotland and aged in oak for at least three years on Scottish soil.

Single Grain Scotch Whisky: This is whisky distilled at a single distillery using a Coffey (or column) still from a mash of cereals, such as wheat, corn or rye, either malted or unmalted. The cereal mash and Coffey still produce light-bodied liquid using cost-efficient, industrial-scale distillation, meaning this whisky is most commonly used in blended scotch.

Blended Malt Scotch Whisky: This is whisky made by blending single malt Scotch whiskies from two or more distilleries.

Blended Grain Scotch Whisky: This is whisky made by blending single grain Scotch whiskies from two or more distilleries.

Blended Scotch Whisky: This is whisky made by blending one or more single malt Scotch whiskies and one or more single grain Scotch whiskies. While there is no standard ratio to blends, typically grain whisky lends an inexpensive body while malt whisky imparts unique flavors.

Independent Blenders or Bottlers: This is a third-party operator who buys casks of Scotch from distilleries and blends them together, creating unique and sometimes superior flavors to the original distillery. Brands like Signatory, Gordon Mccail, and The Scotch Malt Whisky Society are all top tier examples.

Best Islay Scotch Whiskies

Islay is a small island that’s believed to have played a major role in distilling crossing the sea from Ireland to Scotland in the 13th century. So, despite its small size, the area carries an outsized distilling resume, with heavies like Laphroaig, Lagavulin and Ardbeg residing there. Expect peaty drams of some of the best whisky in the world.

Bruichladdich Port Charlotte 10

While Bruichladdich’s main lineup consists of unpeated Scotches, Port Charlotte is aggressively peated in a way that stinks up the room when you pour a dram. Bottled relatively young after spending 10 years in a mixture of first- and second-fill bourbon casks, and second-fill French wine casks, it’s an aggressive Scotch. And the 10 year statement is a huge upgrade from what was originally a no-age-statement offering.

ABV: 50%
Price: $65 – $75

Learn More: Here

Lagavulin 16 Years Old

Need a crowd pleaser? Here’s your go-to bottle. Popularized by the character Ron Swanson in Parks and Recreation, this legendary bottle merges peat with campfire smoke. It’s aggressive and mouth-wateringly savory, like brisket on a hot summer day.

ABV: 43%
Price: $65 – $75

Learn More: Here

Caol Ila Distillers Edition

Caol Ila, Islay’s largest distillery, is a go-to brand for easy, entry-level Scotch from the region. (It famously produces much of the Scotch for blending in Johnnie Walker expressions.) The story behind this edition is that the whisky was finished in barrels that once held Moscatel sherry wine, making for an extremely sweet barrel that balances the smoke and peat nicely.

ABV: 43%
Price: $70 – $80

Learn More: Here

Laphroaig 10 Cask Strength

If widely available, massively peated Scotch is what you desire, Laphroaig is your distillery. It’s the type of Scotch you can smell from across the bar. The 10-year expression bottled at cask strength is unadulterated Laphroaig and the best regular bottle in its lineup. Laphroaig’s Càirdeas series hits shelves every summer and it’s certainly worth checking out if you’re looking for a more-complex bottle.

ABV: ~58.5%
Price: $80 – $90

Learn More: Here

Ardbeg Corryvreckan

Named for the famous whirlpool that lies to the north of Islay and winner of The World’s Best Single Malt in 2010 by the World Whiskies Awards, Corryvreckan is intense, non-chill-filtered experience of peat and pepper aged in virgin French Limousin oak. If you’re looking for more fruitiness than spice, another fantastic Ardbeg is Uigeadail, which substitutes virgin French Limousin oak for ex-Sherry casks and was named ‘World Whisky of the Year’ by Jim Murray’s 2009 Whisky Bible.

ABV: 57.1%
Price: $90 – $100

Learn More: Here

Bunnahabhain 18 Year Old

The Bunnahabhain Distillery was first founded at the mouth of Margadale Spring in 1881. Its 12-year-old expression premiered in 1979, and in 2006, as part of a rebrand, the 18 and 25 years were added to the lineup. The 18 is its most prefect bottle, having been upgraded from 40% to 46.3% ABV and bottled un-chillfiltered; it blends ex-sherry cask and ex-bourbon cask notes, with much, much less peat than other Islay examples.

ABV: 46.3%
Price: $120 – $130

Learn More: Here

Signatory Cask Strength Laphroaig

This will be nearly impossible to find, but this cask strength Signatory blend is included because any serious Scotch fan needs to explore the wonderful world of independent bottlers. This is 17-year-old Laphroaig juice blended in a limited run by Signatory, which, along with Gordon Mccail and The Scotch Malt Whisky Society, brings beautiful bottles of Scotch into the world, despite not distilling anything itself.

ABV: 51.3%

Learn More: Here

Best Campbeltown Scotch Whiskies

Campbeltown juts out toward Ireland from mainland Scotland; it’s a peninsula sandwiched between Islay to the west and the Lowlands to the east. Once home to 34 distilleries and considered the whisky capital of the world, a post-war economic downturn left the region with only a handful of active distilleries. In general, expect Campbeltown whiskey to be dry and pungent, with a peatiness that’s less smokey and meaty, like that found in Islay, and more earthy decay and fantastic funk.

Kilkerran 12 Year Old

The great-great nephew of William Mitchell, the founder of Glengyle Distillery, reopened his family’s distillery in 2004. The distillery had remained quiet since 1925, when it closed following an economic downturn, and August 2016 was the first time Glengyle’s new flagship hit shelves. Kilkerran 12 has since proved a worthy torchbearer, with light peat working off bright sherry and bourbon casks.

ABV: 46%
Price: $70 – $80

Learn More: Here

Springbank 12 Year Old

Springbank was founded in 1828 by Archibald Mitchell and today is owned by Mitchell’s great-great-great-grandson, making it one of the few independent distilleries trading blows with giants like Diageo. Beginning in 2010, the distillery releases it’s 12 year expression, which blends juice aged in bourbon and sherry cask, semi-annually at cask strength. It’s well worth grabbing a bottle when they hit shelves.

ABV: ~54%
Price: $80 – $90

Learn More: Here

Longrow 18 Year Old

Longrow has been distilling Islay-style single malt at Springbreak since 1973. This is double-distilled and aged in bourbon and sherry barrels. These bottles are hard to come by, and carry a high price tag, but are worth picking up to explore Campbeltown’s take on peated Scotch.

ABV: 46%
Price: $180 – $190

Learn More: Here

Best Speyside Scotch Whiskies

Bisected from north to south by the River Spey, Speyside is a little pocket of land in the northeast of Scotland, surrounded on three sides by the Highlands and the North Sea. It’s home to the highest number of distilleries in Scotland, with well over 60 at present, including Glenfiddich, the world’s best-selling single malt Scotch. The region falls on the opposite side of the flavor spectrum (and map) from the peatiness of Islay. Because of this, Scotches from the region make great entry-level offerings.

The Balvenie DoubleWood 12 Year Old

The Balvenie is a great distillery. Like at Springbank, every phase of whisky production takes place at The Balvenie. Their core lineup is diverse enough to satisfy most palates, with bottles showcasing sherry, bourbon, port, and rum, and peat week releases that crank the smoke. And while other distilleries are removing age statements to cut corners, The Balvenie has been doubling down on incredible, aged offerings like Tun 1509, which releases yearly in small quantities and should be on your wishlist. The Balvenie DoubleWood is 12-year-old whisky that’s spent nine months in ex-Oloroso sherry casks and makes for a great intro to the distillery at a fabulous price.

ABV: 40%
Price: $50 – $60

Learn More: Here

The Glenlivet Nàdurra Peated Whisky Cask Finish

The Glenlivet is a name known everywhere. The Nàdurra line is named for the fact that it’s released non chill-filtered and at cask strength, or “natural.” While the rough cut Nàdurra is fantastic and the winner of Double Gold at the 2010 San Francisco World Spirits Competition, those who want a little more refinement should look no further than The Glenlivet 18.

ABV: ~57.6%
Price: $80 – $90

Learn More: Here

Glenfarclas 17 Year Old

Glenfarclas is one of the few remaining family owned and operated distilleries in all of Scotland. Their core line-up is packaged without fuss or frills, making them a great value (Glenfarclas 12 is great for those on a budget) and the 17 year just gets it right. Matured exclusively in ex-Oloroso sherry casks, this has big butterscotch and sherried fruit, mix with a little peat smoke for an easy-drinking, reliable Scotch.

ABV: 43%
Price: $95 – $105

Learn More: Here

Glenfiddich Bourbon Barrel Reserve 14 Year Old

One of the newest Glenfiddich permanent releases, the 14 Year Bourbon Barrel Reserve is aged for 14 years in ex-bourbon casks before being transferred to first-fill, heavily-charred American oak barrels from Louisville, bringing more wood. The 43% ABV, as opposed to their standard 40%, fixes the wateriness (or smoothness, depending on your preference) and helps tip this as our go-to Glendfiddich bottle.

ABV: 43%
Price: $60 – $70

Learn More: Here

Aberlour 18 Year Old

Aberlour keeps things simple. Their core line-up consists of bottles of their Scotch aged 10, 16 and 18 years old, with A’bunadh representing their cask strength offering and occasional releases of 12 or 15 year old Scotch keeping things interesting. For our money, the 18 hits the sweet spot for an occasional dram.

ABV: 43%
Price: $160 – $170

Learn More: Here

The Macallan 18 Sherry Oak Years Old

Great Scotch? Yes. Smooth? Ridiculously? Overpriced? Definitely. The Macallan 18 Sherry is the perfect Scotch for non-Scotch drinkers. It’s difficult not to love it, but as a luxury Scotch bottle it isn’t designed to challenge you, but rather to open the door for anyone to enjoy what 18 years can do to transform whisky. It makes for a (really) nice gift, and is a showcase of what 18-year-old sherry-bombs can taste like, but the more adventurous should look elsewhere.

ABV: 43%
Price: $300

Learn More: Here

Best Highlands Scotch Whiskies

Under the official Scotch Whisky Association guidelines, the Highlands region is made up of all Scottish islands (except Islay) and the mainland of northern Scotland (except Speyside). Some consider the Islands (and distilleries like Arran) as their own unofficial region. The flavors of the Highlands are too diverse to pin down with a single broad stroke; the region is so big that it’s home to distilleries that represent the entire flavor spectrum. But in general, the north brings rich body and sweetness; the west brings rich body and peatiness; the south brings delicate drams with light body; and the east brings similar lightness with a touch more fruit.

Old Pulteney 12

Far at the northern end of The Highlands region is Old Pulteney, a distillery that popped to satiate local fishing villages. This 12 year old expression, which took home the gold at the 2018 San Francisco World Spirits Competition, is the perfect intersection of price and quality. Aged entirely in ex-bourbon barrels, expect it to be sweet and briny, with vanilla from the wood.

ABV: 40%
Price: $40 – $50

Learn More: Here

Ledaig 10

Ledaig comes from the Tobermory distillery in the northwest corner of the Isle of Mull, just a short hop across the water from the mainland Highlands. In contrast to Tobermory single malts, Ledaig is heavily peated and made in small batches. This un-chillfiltered bottle is a standout for the price, and a better value than the distillers more expensive, and more refined, Ledaig 18.

ABV: 46.3%
Price: $50 – $60

Learn More: Here

Glenmorangie Nectar d’Or

With few exceptions, since 1983 Glenmorangie has been the best selling single malt Scotch in the world. And for our money, the Nectar D’Or and the 18 year expressions are the best of the lot. The Nectar d’Or is Glenmorangie Original finished in Sauternes casks, a white dessert wine from Bordeaux, for an incredibly smooth and fruity Scotch at a great price. Pro tip: As of summer 2019, the Nectar D’Or swapped to a “no age statement” release. So if you see bottles with age statements (12 years), make sure to snap them up.

ABV: 46%
Price: $60 – $70

Learn More: Here

Talisker Distillers Edition

This yearly release is, for the price, among Talisker’s best. Of Highland’s distilleries, Talisker tends to bring high octane peat bombs, and if that’s where your heart lies I’d stick to Talisker 10, which is a fantastic, go-to bottle for entry-level smoke. But for those of us who want a bit more sherry sweetness, from the finishing months spent in Amoroso casks, this is a must.

ABV: 45.8%
Price: $75 – $85

Learn More: Here

Highland Park 18 Year Old Viking Pride

Highland Park Distillery is based on the largest of the wild, peat-filled islands off of the northern tip of Scotland. Their brightly peated whisky sits in sherry seasoned European oak casks and ages in the extremely mild climate of the islands, for a gentle maturation that hits its stride at 18 years. Ignore the eccentric variants and go straight for Highland Park’s classic 18-year expression. This whisky has too many awards to name, including being named Best Spirit in the World in Spirit Journal, twice.

ABV: 43%
Price: $145 – $160

Learn More: Here

Oban 18 Years Old

Oban is a port city in central Scotland, and its namesake distillery borrows a little of this and a little of that to produce an extremely well balanced Scotch that displays all the extremes of Scotland flavor. The distillery uses some of the smallest stills in Scotland, meaning that the 18 year release is a hard to find, limited-release, despite being a flagship product. This is a perfect starting point for those first wading into Scottish waters.

ABV: 43%
Price: $150 – $160

Learn More: Here

The GlenDronach Parliament Aged 21 Years

An early distillery founded in 1826, was one of the first licensed distilleries in Scotland and a pioneer of sherry cask maturation. While sticker shock might steer you toward their more economical and no less worthy 12-year-old bottle, the extra age on this bottle — 21 years in Oloroso and Pedro Ximenez sherry casks — is outstanding for special occasions. Located in the far east of Scotland, near the Ardmore Distillery, come expecting whisky that’s extremely rich, sweet, and fruit, but don’t expect much peat this far from Islay.

ABV: 48%
Price: $240+

Learn More: Here

Best Lowlands Scotch Whiskies

Large in land but small in output, the Lowlands is home to only a handful of distilleries, with Auchentoshan and Glenkinchie being the most well-known. Traditionally, Lowland Scotch was triple distilled using unpeated malt for a light, simple sweetness. This simplicity lends the region to provide the base to many blends, though a few distilleries have been kicking out some peated options recently.

Glenkinchie 12 Years Old

For much of its history, Glenkenchie was producing the light-bodied Scotch typical of the Lowlands for use in blending. But in 1998, after changing hands to Diageo, the brand was selected to represent the Lowlands and the 12 year old expression hit shelves. This is a super easy-going Scotch, with delicate sweetness and little in the way of smoke, oak, or complexity.

ABV: 43%
Price: $55 – $65

Learn More: Here

Auchentoshan Three Wood

Auchentoshan is the only distillery to triple distill their Scotch, making for an extremely smooth, and a bit muted, Scotch. The three wood variation gets a bit more complexity from being aged in bourbon casks and finished in Oloroso then Pedro Ximénez casks. Expect some more fruit than the Auchentoshan 12.

ABV: 43%
Price: $65 – $75

Learn More: Here

More Whiskey Reading

The Best Bourbon Whiskeys

The Best Rye Whiskeys

The Best Scotch Whiskies

How to Talk Whiskey: Slang Terms You Should Know

Bourbon You Can Only Find Overseas

Does Whiskey Go Bad?

August 20, 2020 / Comments Off on The 25 Best Scotch Whiskies You Can Buy in 2020
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Chili Oil Is the Undisputed King of Work From Home Lunch

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I will never not have a can, jar or bottle of chili oil in my pantry. Well-seasoned dishes develop flavor depth from few drops, and, more importantly, leftovers are rescued.

Compared to hot sauce, chili oil – or hot oil – relies on (surprise!) oil to impart flavor instead of the vinegar base of hot sauces. Plus, hot sauce is typically a blended mixture, where chili oil uses whole pieces of chopped chilis, which sit submerged in the oil.

Despite its name, chili oil combines more ingredients than just chilis and oil. The addition of aromatics and seasonings combine to create customized flavor bombs that make eating a plain bowl of white rice a culinary experience.

If you’re familiar with the popularity of the spicy condiment, you may already know about Lao Gan Ma Spicy Chili Crisps, an Asian grocery store staple that’s found its way into the hearts and mouths of Westerners the world over. Nico Russell, founder of the Brooklyn-based Michelin-starred restaurant Oxalis, professes his love.

“Lao Gan Ma Spicy Chili Crisp was in 97 percent of my meals,” Russell says about his eating habits during shelter-in-place orders. “I ate way too much of it.”

The secret of Lao Gan Ma’s popular condiment may be the addition of MSG, which is not bad for you despite the popular and generally racist messages sent out in the early 2000s. MSG adds a blast of umami, but some store-bought chili oils, like one from Junzi Kitchen, omits the seasoning without losing much. Part of the appeal of Lao Gan Ma is its low price — less than $3 for a seven-ounce container. You know what’s even more economical? Making it yourself.

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How to make chili oil

The base recipe of chili oil typically uses a four-to-one ratio of neutral oil (like canola) to chilis. Dry roast the chilis until fragrant then add the oil until it just starts to bubble. The fun of making chili oil is customizing additional aromatics, which should be dry roasted with the chilis. Some popular spices include five spice powder, Szechuan peppercorns, star anise, cinnamon and good ol’ MSG.

Strain the solids and store the oil in airtight container, or keep the seasonings, though they may not infuse much more flavor. At room temperature, chili oil lasts a couple weeks, and in the fridge, it can be good for up to six months. Regardless of what concoction you come up with, or if you just buy a jar of the pre-made stuff, chili oil will be a consistent go-to condiment.

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August 19, 2020 / Comments Off on Chili Oil Is the Undisputed King of Work From Home Lunch
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Why You May Not Find Your Favorite Craft Beer in Cans Soon

The coronavirus pandemic came for our toilet paper, cleaning wipes and hand sanitizers. Now, the virus is putting another important, albeit less-vital resource, at risk — canned beer.

We are currently facing an aluminum can shortage. Consumers may not feel the impacts, but the supply chain is impacting beer manufacturers hard. According to CNN, breweries are seeing massive delays in receiving cans, taking up to five weeks versus the standard four to five days. As easy it is to blame the Trump administration for imposing aluminum tariffs in March 2018, which the president reupped on Canada earlier this month, this is a simpler issue.

In 2019, canned beer accounted for 60 percent of all beer sales, with bottles making up 30 percent of sales and kegs taking up 10 percent, according to the National Beer Wholesalers Association, a trade distributor for US beer manufacturers. Shelter-in-place orders put a pause on keg sales as consumers were no longer frequenting bars and restaurants for draft beer. Instead, beers destined for the keg were being canned and sold at record-breaking sales, peaking at 67 percent since COVID-19 hit.

Beer in bottles is not uncommon. However, craft brewers have leaned towards cans for its superiority as a storage vessel. Cans are less fragile, easier to stack and have a higher recycling rate than glass bottles. The types of beer craft breweries make plays a part, too, with smaller brewers producing more and more beers with shorter shelf lives, like the New England-style India Pale Ale (NEIPA). Since cans are better at reducing beer degradation caused by light, craft brewers increase the shelf life of their NEIPA’s by packing them in cans.

Peter Koch

The demand for cans has led to individualism in the craft beer world, according to reporting by Good Beer Hunting. A once open and collaborative community has had to guard its supply of cans amid the shortage, when at one point supplies were open to sharing. Breweries are also having to eat the cost of inflated prices if they want to continue to can their beer. Good Beer Hunting spoke with Denizens Brewing Co.’s chief beer officer Jeff Ramirez, who said his brewery’s cost for cans had increased by 50 percent.

Breweries that haven’t been hit with price hikes are being hit in other ways. East Brother Beer Co., in Richmond, California, purchased cans in bulk. Despite cheaper cost-per-unit, the upfront purchase was hard to bear, and the brewery was forced to find storage for its massive supply of cans.

Tree House Brewing Company, a Massachusetts-based craft brewery, may be one of the first mainstream craft breweries to shift to bottles. The brewery posted on social media an image of its Green IPA, regularly packed in 16-ounce cans, in a 12-ounce bottle. Though there’s no word on whether the beers will be packed in four-packs or six-packs, beer drinkers have had mixed responses to the transition to glass.

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Ball Corporation, one of the US’ primary aluminum can manufacturers says there is still hope for can production. The company has increased production, as well as opened new manufacturing plants. But relief isn’t expected until 2021, and considering the slim margins craft breweries operate with, there’s no telling the damage the shortage could sow.

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August 12, 2020 / Comments Off on Why You May Not Find Your Favorite Craft Beer in Cans Soon
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How to Cook Japanese Kobe A5 Wagyu Steak, the Right Way

Welcome to Guide to Life, a series of tips, tricks and insights designed to help you get the most from your gear.

When asked about the most common mistakes home cooks new to Japanese A5 Wagyu, Cameron Hughs, founder of Holy Grail Steak Co., says it has nothing to do with cooking ability. “Maybe it is a guy thing, but it basically comes down to not reading the instructions first.”

In fact, Hughes, whose company is one of America’s largest purveyors of Japanese A5 Wagyu, says it’s easier to cook the high-priced Japanese beef than a grocery store ribeye. According to Hughes, the most common misstep is failing to recognize the differences between A5 beef and a standard cut.

Japanese A5 Wagyu requires little technical skill to cook properly, but it does demand that you check your standard steak knowledge at the door. This is how you cook the world’s most coveted steak, the right way.

How to Cook Japanese A5 Wagyu Beef

Step 1: Salt 1 to 3 Hours Before Cooking.

Hughes says that because of the meat’s fat content, it can take more salt than a standard steak. To capitalize, salt yours early and generously at least an hour before cooking so the salt has time to work its way into the muscle fibers, then return the beef to the refrigerator. Kenji López-Alt of Serious Eats goes further into why salt needs time to work here.

Step 2: Pre-heat your skillet in oven.

Ten minutes before cooking time, throw your preferred skillet in the oven on 400 to preheat and do not take the steak out of the fridge. Hotspots are more problematic for quick sears, so we preheat our chosen pan in the oven to ensure it’s heated all the way through (not just your burner’s ring). Hughes says cast-iron, carbon steel or stainless steel skillets will all do the trick – the key is even, high heat.

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The steak is left in the fridge because its fat has an extremely low melting point. Unlike standard cuts of beef, allowing it to come to room temperature is inarguably bad – all you’ll have to show for it is a small puddle of expensive melted fat. For this reason, it’s not uncommon for restaurants to cook them straight out of the freezer.

P.S. Don’t cook this cut of beef on a grill. The huge fat content will cause dangerous flare-ups and you’ll be sacrificing a lot of flavor by losing all of it to the flames.

Step 3: Put skillet over burner on high setting, sear steak on both sides.

Place your cold cut of Japanese A5 wagyu on the hot skillet and let it rip. Hughes notes that, because the fat content, you can forgo oil altogether if you wish. If you opt for oil, he says it needs to be a neutral, high smoke point oil like safflower oil – not common cooking oils like olive or peanut oil.

Hughes says cooking A5 Wagyu, contrary to popular belief, is the easy part. Unlike a thick, marbly ribeye, it cooks quickly and rather evenly.

“To coax intense umami flavors from A5 steak, developing a caramelized crust is key. Allow the steak to cook for about three minutes on the first side and then flip and repeat for two minutes on the other side,” Hughes says.

Step 4: Let it rest, slice (small) and serve.

As with a regular steak, high-grade Wagyu needs to rest before serving and eating. When preparing Wagyu, the only significant departure in the post-cooking dinner prep is the size of the portions. Sure, it’s expensive, but it’s also the richest cut of meat you’ll ever eat. Eating an entire steak of this stuff is a shortcut to an upset stomach. Slice and serve accordingly.

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August 6, 2020 / Comments Off on How to Cook Japanese Kobe A5 Wagyu Steak, the Right Way
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This Whiskey Looks Likes Pine-Sol, Tastes Like Bananas and Should 100% Be on Your Bar Cart

Whiskey: Mellow Corn Whiskey

Price: $15

Proof: 100

TL;DR: Looks like Pine-Sol, tastes like money well spent (and bananas).

Welcome to the Cult of Mellow Corn, we have memes.

Bearing the same chintzy label it did at its release in 1945, Mellow Corn is strategically buried at the bottom of the venerable Heaven Hill Distillery’s brand page. It is not rye whiskey, bourbon whiskey, wheat whiskey or moonshine – it’s straight corn whiskey, thanks to a staggering 90 percent corn mashbill (anything about 80 percent is designated corn whiskey).

According to the Alcohol and Tobacco Tax & Trade Bureau (TTB), corn whiskey can be matured in used oak barrels, too, where bourbon must age in new charred oak barrels. Heaven Hill takes advantage of this by dumping the new make corn spirit into its own used barrels and let it mature for at least four years and bottle the stuff at 100 proof (per the Bottled-in-Bond requirement). Then, somewhat mysteriously, it’s priced anywhere from $10 to $15. A minimum 4-year-old, 100 proof whiskey from one of America’s best whiskey makers for less than lunch at Chipotle.

Thanks to its goofy label and the color of the whiskey inside, it enjoys some popularity in the deep-cut whiskey nerd crowd (plus, its low-price, high-proof has made it a bartender favorite). Look past the label, the color and the name and you’ll find an undervalued whiskey that’s cheap enough to make a punch out of, sturdy enough for a stiff drink and delicate enough to drink on the rocks, where you’ll be assaulted by dried fruit and vanilla.

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August 6, 2020 / Comments Off on This Whiskey Looks Likes Pine-Sol, Tastes Like Bananas and Should 100% Be on Your Bar Cart
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How to Taste Bourbon the Right Way

Welcome to Guide to Life, a series of tips, tricks and insights designed to help you get the most from your gear.

Sure, we all *drink* bourbon, but do you know how to taste bourbon properly? Whether for your own enjoyment, or for a [virtual] group tasting party, this is the process that’ll allow you to get the most out of your booze. Will Price walks through the steps below and offers plenty of extra wisdom and advice on the matter of whiskey.

What you’ll need:

Bourbons to taste

Glencairn glass

Notebook

Water

How to Taste Bourbon:

Do your homework/Research the bottles

Let open bottles breathe for 10 minutes

Pour one ounce

“Nose” the glass

First taste to prime palate

Second taste for full flavor

“Finish” and wait at least 2 minutes

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August 5, 2020 / Comments Off on How to Taste Bourbon the Right Way
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