Gary’s Blog

On This Date 10 Years Ago . . .

/ / Gary's Blog, Matt's Blog, Richard's Blog

On Saturday, January 24th 2009, Whisk(e)y Apostle began with our first post. Ten years ago. Wow.

Time can be a funny thing. On the one hand, ten years seems like a LONG time ago (the days before everyone had ‘smartphones’ as we know them today; Android’s first phone had only been out a few months, and if you wanted an iPhone – you had better be on AT&T). On the other hand, not so much (Jack Daniel’s was $19.99 for a 750 mL – same as today). A lot has changed in those ten years. I have a hard enough time remembering what I had for lunch 3 days ago, let alone what I was doing ten years ago. A scan of the headlines quickly brought me back.

Within the couple weeks surrounding our launch, some of the news of the day (here in the US at least) included:

  • The “Miracle on the Hudson” (US Airways Flight 1549), which happened 9 days earlier.
  • Barack Obama’s first inauguration as President of the United States, which was the Tuesday prior to our first post.
  • The United States was still in the throes of the Great Recession of 2008. The $787 billion stimulus package hadn’t yet been passed, and the Dow hadn’t yet his it’s recession low (which would happen in March 2009).
  • Illinois Gov. Rod Blagojevich was in the midst of his impeachment trial.

While not ‘front page headlines’ in the mainstream media, some big news was taking place in American whiskey. That same month, Constellation Brands sold Barton (along with 40 other brands) to Sazerac, effectively exiting the American whiskey market (well, at least until 2016 when they purchased High West, and shortly after a minority stake in Bardstown Bourbon Co). In April 2009, Pernod Ricard sold Wild Turkey to Gruppo Campari (and just a couple years later, would invest in doubling their production capacity).

The ‘bourbon boom’ as we know it today hadn’t really gotten into gear. And I’d venture a guess that many of our readers weren’t yet “really into whiskey” yet (by my own admission – I wasn’t!)

We’ve shared how we each ‘found whiskey’ before, but that’s just the beginning of the journey.  After more than 650 collective whisk(e)y reviews, and hundreds of other posts, I thought it would be fun to check in with each of the apostles on their thoughts of what Whisk(e)y Apostle and the last ten years have meant to them.

Matt

Ten years seems like an eternity ago and yet seems too short a time. The way I remember it, Richard and I started planning for the site sitting on a picnic table in Bloomington, IL while I was in graduate school, so the idea is closer to 15 or 16 years old. We had to go to a local park to find a cigar friendly environment. So we smoked, drank whisky, and philosophized as we laid the ground work for what eventually became Whisk(e)y Apostle. We even coined the term Whisk(e)y Apostle and came up with our slogan at that cracked and faded table along the edge of the Constitution Trail. It would be several years before we circled back to the idea. If I could offer advice to anyone, it would be to not try to launch a time-consuming enterprise while in graduate school or while planning a wedding, and definitely not while doing both. I’d be lying if I said the site became everything we envisioned on that picnic table way back when, but I can’t say I’m disappointed.

Ten years is no small feat and, thanks to Gary, it’s got legs beyond Richard and I. I’m grateful to Richard for taking the reins when I had to step away due to some personal difficulties. I always intended to come back (in more than the ghostly role I play these days), but there was a I time when I spent 6-10 hours a week reading blogs, whiskey enthusiast publications, and press briefings, and another 4-8 hours tasting, writing, and attending events. I just don’t have that kind of time these days. If I’m honest, I don’t have the interest either. When we started this, Richard and I had a Pokemon approach (gotta try ‘em all). I’ve found what I like and I’m comfortable in that. I’ll try pretty much anything, but I don’t have that desire to try everything anymore. I’ll still talk/argue/pontificate about whisk(e)y with anyone who cares to listen, but I don’t search it out (the Georgia Bourbon Society and our yearly trips to Bardstown, KY pretty much fill my needs there). If you’re a long-time reader (thanks to both of you), you’ll be happy to know I still hate marketing double-speak, liars (but I like a good story), and most Canadian Whisky. I’ve softened my stance on cocktails, peat, and ice in whisky. I still love the ritual of whiskey and sharing it with friends, both old and new. Thanks for the ride.

Richard

10 years come and gone. I wasn’t a father ten years ago. I had just brought home the puppy I would name Aberlour and now she sits looking at me write with a gray face and the calm tolerance of a senior dog. Youth, family members gone, energy….it’s easy to measure time in things lost. But as I look back on those ten years and what Whisk(e)y Apostle* meant to me I keep thinking about what I gained.

As Gary pointed out, I gained many great friendships with other whiskey enthusiasts from around the world. I’ve gone from sharing drams at the Quaich Bar in Scotland to drinking freshly thieved snorts of bourbon straight from the barrel offered to me by names like Jim Rutledge and Eddie Russell. This site has brought me people, opportunities, and experiences that I never would have imagined when Matt and I were sitting on that damn splinter ridden picnic table so many years ago. I drink better now, no doubt. I smoke much better too (I can’t believe we ever smoked those infused cigars). In general, I think my life is much richer and more fulfilling in many ways because of the water of life and the site we dedicated to it.

I’ve definitely found my groove when it comes to whiskey. I know my sandbox and where I like to play. That doesn’t mean that it still doesn’t excite me. All you need to do is happen upon me talking to some poor soul who only wanted to ask a couple of questions and you will see by the dissertation I’m delivering that I am actively still “proselytizing the way of malt.” But life changes and we change. With a career, two daughters, and many commitments it became increasingly difficult to give Whisk(e)y Apostle the time it deserved. I can’t fully express my gratitude to Matt for convincing me to start this journey and to Gary for keeping the dream alive. The site has brought so many wonderful experiences and people into my life. I couldn’t imagine the last ten years without it.

And the drams were pretty damn good too!

* We never really addressed this here but the damn parentheses were Matt’s idea. In the early days we were sending all our thoughts back and forth for post, etc. He kept telling me to use the parentheses because that’s “part of our brand”. It seemed a little silly then and it does now too but ten years in there is no going back.

Gary

As the whole of my whiskey journey has really been in the last 10 years, I think what stands out to me are how many friends I’ve made thanks to the water of life.  I’ve mentioned before how much this blog meant to my personal whiskey journey, which I know can sound like some made-up cornball story despite being 100% true.  In June of 2012, I emailed Richard to ask about this ‘Georgia Bourbon Society’ he had mentioned in a post the year prior (having recently started attending Metro Atlanta Scotch Club gatherings, and looking to expand my horizons).  The next month I attended my first official meeting of the ‘Georgia Bourbon Society’ (GBS), and after enduring a hazing involving a goat and some truly nasty dusty bourbon, I was welcomed into the group (or at least not immediately told to leave and forget the address).  I can link back dozens of friendships back to that single point, with folks from around the world.  I can’t count how many amazing evenings I’ve shared with them, trying new (and old) whiskies, learning more about the spirit we all share a love of, and being reminded that at the end of the day – a good fart joke is just as funny in your 30s and 40s as it was when you were 7.

Beyond the friendships and camaraderie I’ve enjoyed through whiskey, some other highlights for me also revolve around this blog.  I was super excited in late summer 2014 when Richard asked if I was interested in taking a stab at doing some whiskey reviews.  And I was honored when last year he asked if I’d be interested in taking on the managing editor responsibilities here at Whisk(e)y Apostle.  I learned it’s more work than I originally thought, but is absolutely a labor of love.

Thanks for still reading (if you’ve got this far), and indulging us in our short trip down memory lane.  Looking forward to continuing to bring you whiskey reviews, ponderings, and other nonsense!

Cheers!
Gary (and Matt & Richard)

On This Date 10 Years Ago . . . Read More »

Stocking the Whiskey Bar . . . in 2019

/ / Bourbon, Cocktails, Gary's Blog, Irish Whiskey, Other Spirits, Other Whisk(e)ys, Richard's Blog, Rye Whiskey, Scottish Whisky

Richard wrote a great piece on this topic back in 2011, but as there have been a lot of changes in the whiskey/whisky landscape since then – I thought it was time to provide an update.  Much of this is shamelessly borrowed from that piece as I thought Richard nailed the approach; just wanted this to be helpful on it’s own if you hadn’t read the original (or don’t want to as it brings tears to recall what was available at what price just 8 yrs back!).

So more friends and family seem to be either asking for whiskey when they visit, or at least more are aware of it.  If you’re the type of person who really only keeps one bottle around, and folks will like that or have water, this article probably won’t interest you.  Note we’re not judging on this – everyone is different (although – you may have noticed this is a whiskey blog, so let’s assume you’ve got a bottle or two of whiskey at home and are looking to take it to the next level).

One clarification – we’re talking about stocking a whiskey bar – NOT a whiskey collection (which is completely different).

“How many bottles should I plan on getting for a base stock in my home whiskey bar?”

It depends. If you’re just looking for bourbon or scotch then probably three well chosen bottles will get you started. If you want a nice cross section of multiple styles then I would say five to eight. It really is up to you. However, I will caution you that once you get north of 10 bottles and start heading towards 20 you starting getting into collection territory. Again, there’s nothing wrong with that but it’s a slippery slope. 😉

“How much should I plan to spend?”

Not as little as you could have spent 10 to 20 years ago, but I suppose that can be said about most things.  But you can set a budget and not break the bank.  Or, you can go top shelf across the board and spend what used to buy a quality used car.  I’ll try to give you a few examples at various prices for each category. That way you can decide how much you want to spend based on personal preference and financial situation. Please note that the prices listed are for a standard U.S. 750ml bottle.

“Where do I begin?”

With scotch and bourbon a good framework would be to get a mixer, a classic, and a gem.

Mixer:  What I’m really referring to here is a table whiskey (not “bottom shelf” stuff you mix because that’s the only way you enjoy it). You should use the same rule of thumb for mixed drinks and cocktails as you do for cooking with wine. That means that even your table whiskey should be something you wouldn’t mind drinking by itself. There are plenty of inexpensive and tasty whiskeys out there so you shouldn’t have to buy rot gut just to use as a mixer. Here are some examples.

Scotch – Johnnie Walker Black (& Double Black), Chivas Regal 12 Year Old, Glenlivet 12 Year Old, Glenfiddich 12 Year Old, and Glenmorangie Original can all be found in the mid to upper $30s.

Bourbon – Wild Turkey 101, Buffalo Trace, Maker’s Mark, Elijah Craig Small Batch (review is of 12 yr, but pretty similar) and Old Grand Dad Bottled In Bond can all be found for $20-$25.

Classic: This should be something that typifies the category. That “used to be $1,000 a bottle but is now pushing $3,000 a bottle” of Macallan 30 Year Old may taste like heaven but when I say classic I’m thinking of a reasonably priced bottle that is pleasant and displays many of the standard characteristics of scotch or bourbon.  Again, here are a few examples in two different price buckets.

Scotch for $50 or less – Highland Park 12 Year Old ($47), Compass Box Great King Street Blends ($45-50; the Artist’s, Glasgow, or any single/marrying cask will be solid), Bowmore 12 Year Old ($47), and Balvenie 12 Yr Double Wood ($50)

Scotch for $50 to $60 – Talisker 10 Year Old ($55), Glendronach 12 Year Old ($60), and Macallan 12 Year Old ($55)

Bourbon in the low-to-mid $30s – Knob Creek ($30), Old Grand Dad 114 ($31), and Four Roses Single Barrel ($35)

Bourbon up to $50 – Knob Creek Single Barrel 120 proof ($46), Wild Turkey Rare Breed ($50), and Baker’s ($50)

Gem:  This is where you can stay reserved, or get really crazy.  Up until now you’ve probably dropped between $130 to $175 on four bottles of whiskey (2 bourbon, 2 scotch). The notion behind these bottles is to have something exceptional. Think of it as a special whiskey or two. You can lay these on your snobby or aficionado friends to get the approving nod or you can use them to show someone how something really good tastes. Alternatively, you can think of these bottles as a little more aggressive or obscure in taste. If Glenfiddich is your middle of the road then maybe one of these bottles can be a super peaty Laphroaig. You can drop $70 on one of these or several hundred. It’s up to you. Below are a few suggestions but let your interests guide your decisions.

Scotch – Laphroaig Cask Strength ($70), Lagavulin 16 Year Old ($95), Glenlivet 18 Year Old ($100), Glenfiddich 18 Year Old ($110), Compass Box Spice Tree Extravaganza ($130)*, Compass Box Flaming Heart ($130)*, Highland Park 18 Year Old ($130), Balvenie 21 Year Old Port Wood ($220), Dewar’s Signature ($220), and Macallan 18 Year Old ($230)

* These are limited editions which I’ve intentionally avoided to this point, but unlike with bourbon – these tend to be available longer on the shelves.  I was picking up the 2012 release of Flaming Heart in 2015 (when the next one came around), and for the money – these are exceptional bottles when you see one.

Bourbon – Wild Turkey Kentucky Spirit ($60), Elijah Craig Barrel Proof ($60), Blanton’s ($65)**, Rock Hill Farms ($65)**, Booker’s ($75), and Four Roses Single Barrel Selections (non-OBSV recipes, can run $65 – $80)

** These used to be widely available, and I know – the point of this refresh was because Richard’s post initially included things like George T. Stagg when you could get one for $75 at the store! So I’m asterisking them to acknowledge that, but they’re not in the same ‘never see in the store’ breadth as BTAC or Pappy.

Now you may have noticed that I’ve listed both blends and single malts for scotch under each category. This is intentional. Both are very tasty and should be considered equally. I really think that you should consider getting at least one blend and at least one single malt. One is not inferior to the other regardless of what you hear from scotch snobs.

Others
Scotch and bourbon are great but there’s a wider and ever expanding world of whiskey out there waiting to be sampled. Personally, I would recommend a good rye that you can drink and mix as a staple. Rittenhouse Bottled-In-Bond ($23) or Bulleit Rye ($25) are great examples. If you’ve only ever used bourbon in your cocktails then get ready for a treat. A good rye cocktail is hard to beat.

I also think you should have a bottle of something a little different. It will allow you and your guests to expand your whiskey horizons and give you something interesting to compare and contrast. A nice bottle of Hibiki Japanese Harmony ($70), Redbreast 12 Year Old Irish Pot Still Whiskey ($70), or Amrut Fusion Indian Whisky ($80) would all be nice additions.

“What about other spirits to have on hand?”

Believe it or not, I don’t only drink whiskey. I often enjoy other fine brown spirits. Around the holidays I especially enjoy a nice brandy after a big meal. Pierre Ferrand Ambre Cognac ($46), Germain-Robin Shareholder’s Reserve ($65), or Kelt XO Cognac ($180) are all nice examples.

If a nice aged rum is more your speed then maybe a bottle of Cruzan Single Barrel ($30), Appleton Estate Extra 12 Year Old Rum ($32), or Bacardi Reserva Limitada Rum Anejo ($100) would give you something nice to sip with guests (and unlike the whiskey, the prices haven’t gone crazy in the last 8 years!).

“Is there anything else I need?”

It’s probably a good idea to have a few other basic ingredients on hand for cocktails. Below is a suggested list but you can add or subtract as you see fit. Remember, this list is focused on whiskey cocktails. If you’re doing a White Russian or a Sex on the Beach then that’s something entirely different.

  • Simple Syrup (make your own)
  • Sodas (Coca-cola, diet cola, ginger ale, club soda, tonic water, etc.)
  • Bitters (Angostura, Peychaud’s, etc.)
  • Fruit – Juice and whole fruit (Lemons, oranges, maraschino cherries, etc.)
  • Vermouth – Sweet and Dry
  • Liqueurs

I would recommend that you actually look at the kind of cocktails you plan to make and back into a list of additional ingredients instead of blinding buying stuff that the guy on the internet said you had to have. Having a huge selection of cocktail accouterments looks cool but if you never use it then it’s a waste.

Of course, glasses are a must (although whether dedicated glassware is in order is entirely up to you).  We share a run down on basic glassware here (and if you’re only stocking one – I’d go with your basic rocks glasses).

“Wait a minute. What about vodka and tequila?”

Like your mom said about little Scotty Powell down the street…”You don’t need friends like that.” In all seriousness, we were talking about stocking a nice selection of whiskeys. I could go on and on with my belligerent opinions of the vodka and tequila culture that’s exploded in the last 15 to 20 years but that’s not the point of this article. Look, if you need to have vodka and tequila, and a good host probably should, then you don’t need to fret over the bottles as much as you might think. Probably about 99% of vodka and tequila consumption in the U.S. occurs with some type of mixer. As long as you’re not buying the stuff off the bottom shelf in the plastic jugs you’ll probably be okay with the majority of brands when making a vodka tonic, vodka and cranberry, or margarita. Personally, I buy Kirkland Signature brand vodka and anejo tequila at Costco. Both are very good quality and ridiculously well priced. If you’re worried that your snobby friends will scoff because you have Costco brand or Stolichnaya vodka instead of Grey Goose or Ciroc then pick up a nice decanter to keep it in. It will class up your bar a little and then if they ask what it is you can tell them whatever the hell you want.;)

If you’re in a quandary the next time you go to the liquor store to stock up then I hope this helps. As always, these are merely my opinions on the subject. Let your taste and wallet be your guide. If you have any questions or need additional suggestions please send me an email. Enjoy the holidays and share some good whiskey with good company.

Drink wisely my friends,

Richard
(updated by Gary)

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Recipe: Drunken Oatmeal Raisin Cookies

/ / Gary's Blog, Recipes

Recipe for Drunken Oatmeal Raisin Cookies

These cookies have been a favorite that I’ve brought to gatherings for years, in particular meetings of various whiskey groups.  Besides being tasty, they’re filling – which is a plus if you’re engaged in a night of imbibing. The first time takes some planning with soaking the raisins, but well worth it!  Yields 2-3 dozen cookies.

Ingredients
2 cups of raisins
1 1/4 cup of water
5-8 tablespoons of bourbon*
2/3 cup of butter (unsalted)
1 cup sugar
2 eggs
1 cup rolled oats
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp salt

* As to the choice of bourbon, use whatever you have laying around, cheaper the better (as while the flavor is there, it isn’t prominent with everything else).  

1. Set 1 cup of raisins in a jar.  Add bourbon until raisins are completely covered.  Microwave for 1 min on high, or until bourbon begins to slightly boil. Using gloves/mitts (be careful!) remove jar and seal tightly. Let sit at least overnight, but a week or two if you can (I’ll have jars pre-made that sit for months without any issues). When you’re ready to make the cookies, strain out the raisins, saving the bourbon for . . . whatever (I like to put it in the fridge and just drink it as a sweet cocktail later!)

2. Add the other cup of raisins to the 1 1/4 cup of water, and bring to a boil (again, I use the microwave). Let boil for 1-2 minutes. Strain raisins out, but keep the raisin water for later (this part is critical!) Let both cool (I usually stick both in the fridge for 20-30 min).

3. Cream together the butter and sugar. Add the eggs, oats, and 9 tbsp of the raisin water (once cooled a bit; doesn’t have to be room temp, but cool enough it isn’t melting/cooking the ingredients!). Stir to combine. Add the flour, spices, baking soda, and salt. Stir in the raisins.

4. Line cookie sheets with parchment paper. Drop a spoonful (about golf ball sized) onto the cookie sheet, leaving plenty of room between (I fit a dozen on a standard cookie sheet with 2-3 inches between them). Bake at 350 degrees F for 14-16 minutes.

The foundation recipe this is built on had nothing to do with whiskey, but was the best oatmeal raisin cookie recipe I’d tried. The biggest change here is to use 2 cups of raisins, and soaking one in bourbon. Can you soak BOTH in bourbon and skip the boiling step? You can, but you’ll want to still use 9 tbsp of water to bring enough moisture to the party. I tried subbing this for 9 tbsp of bourbon (that recently held the raisins so it was good and sweet), but that didn’t work nearly as well.

This is a recipe where you can absolutely use other types of whiskey, although in my experience the nuance is lost. I’ve tried this with rye whiskey soaked raisins, and it turned out alright, but not noticeably different. Maybe a really peaty single malt would stand up more, but I haven’t tried it (mainly figuring ‘if it ain’t broke, don’t fix it’).

Besides simply enjoying the bourbon after the raisins have soaked/steeped in it, I’ve bottled some and used it in place of vanilla extract at times (a tip from Richard!)

Cheers!
Gary

Recipe: Drunken Oatmeal Raisin Cookies Read More »

Recipe: Bourbon Fudge

/ / Gary's Blog, Recipes

Recipe for Bourbon Fudge


While I love bourbon balls, the time and effort they require left me looking for an alternative to getting my bourbon & chocolate fix on.  This recipes nails that.  Typically takes less than 30 minutes to make, couple hours to set (I often let set overnight), and you’re ready to cut.  Significantly less effort, but just as delicious!

Ingredients
10 oz semisweet chocolate
10 oz dark chocolate
1/4 cup of bourbon*
1/2 tsp vanilla extract
14 oz of condensed milk (1 can)
1/4 cup butter (softened)
1/4 tsp salt
Coarse salt for topping (if desired)

* As to the choice of bourbon, the flavor here carries through more than the bourbon balls for whatever reason.  I like to use something around 100 proof, like Jim Beam Distiller’s cut or any bottled-in-bond.

1. Grease (or spray with non-stick cooking spray) an 8×8 pan or a 9×13 pan, depending upon if you want more (but less thick) pieces or not (I tend to go with the 9×13 myself).  Line the pan with parchment paper, pushing the paper down so it sticks as much as possible (it won’t fill the corners neatly, that’s OK).

2.  Melt the chocolate in a double boiler, stirring until it is smooth and completely melted.  Add the butter and condensed milk, continuing to stir and fold until it is well integrated (usually a couple of minutes).  It will become very thick!  Turn off the heat.

3.  Pour in the bourbon, vanilla extract, and salt, stirring until it is mixed well.  Once mixed, pour into the paper-lined pan.  If you want to top with salt (I use coarse kosher salt usually), sprinkle a little of that over the top.

4.  Place pan in the fridge to let set, typically a couple of hours (but can be left overnight).

5. When ready to cut, remove pan and turn it upside down over a cutting board.  Gently pull on the outer edges of the parchment paper to free the fudge.  Using a large knife, cut into desired size chunks (I usually go with about a 1 inch square).  The outer edges tend to taper off, so I’ll usually set those aside (nothing wrong with them, but I prefer to set out for serving the squares, and eat the edges myself later!)

When searching for a bourbon fudge recipe, they seemed to run the gambit.  Not being a professional or experienced candy maker, I wanted to avoid those that got really technical (the minute they mention “softball”, they lost me).  Honestly, this one looked like one of the easiest, so I decided to try it first, and I haven’t tried any of the more challenging ones.

I’ve tried different chocolates (100% dark, using milk chocolate rather than semisweet, etc), but really like this 50/50 ratio.  I have also tried peanut butter chips – and that was a fail (for whatever reason, it wasn’t as firm, and the bourbon flavor was just lost; the result wasn’t a total waste if you like peanut butter fudge, but not nearly as good).  I’ve also tried adjusting the ratios a bit (adding more chocolate and more bourbon), but hadn’t found that to be better either.  Now a nice twist is to substitute Grand Marnier in place of the bourbon and orange extract in place of the vanilla extract (if you like that sorta thing).

Also like the bourbon balls, the end result gets better over time.  Give them a week or two (or three) in the fridge, and the bourbon flavor really intensifies.  If you’ve got folks who really like bourbon, I’d plan ahead and do these 2 weeks ahead of time.  Now on a plate these take up a lot of space, but here’s a storage tip: parchment paper and stacking (see photo below).

Cheers!
Gary

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Recipe: Bourbon Balls

/ / Gary's Blog, Recipes

Recipe for Bourbon Balls

I absolutely love bourbon balls!  They are a bit of work, and being a two day affair require some advanced planning.  Because of that, I often make a double-batch (winding up with closer to 60) and just make them once a year around the holidays.  The bourbon flavor also intensifies with age (you can absolutely eat them the day of, but they’ll be much better two weeks later).

Ingredients

1 cup of crushed pecans
Package of pecan halves (12 oz)
5-8 tablespoons of bourbon*
1/2 cup butter (softened)
16 oz powdered sugar (plus a bit extra)
10 oz semisweet chocolate
10 oz dark chocolate
Toothpicks (ok – less ingredient than tool, but make sure you’ve got them on-hand!

* As to the choice of bourbon, for years I used Old Grand-Dad 114, as I wanted a higher proof and intense flavor. I’ve used Evan Williams bottled-in-bond, and can’t say I could tell a big difference. My recommendation: use whatever you’ve got and that you enjoy drinking, but don’t waste your expensive stuff. If you keep Evan Williams black label laying around, I’m sure that will do just fine.

1. Fill a small jar with crushed pecans, leaving a bit of room at the top. Pour bourbon over until the pecan pieces are completely covered. Seal jar and allow to soak at a MINIMUM overnight, but ideally a week or more (honestly, I’ve left a jar like this for over a year with no ill effects; not that they soak up much more after the first few days, but simply for convenience).

2. Mix the butter and sugar thoroughly. Strain the soaked pecans (the bourbon can be saved for the next round!) and stir the pecans into the butter/sugar mixture. It should be slightly stiff; if it is overly wet – add in more powdered sugar.

3. Using a spoon, scoop out a small amount (like a quarter-diameter in size) and form into a ball. Insert a toothpick about half-way into the ball (NOT through it), and set in a tray (I use a 8 x 13 cake pan) with toothpick at a bit of an angle (just so you can cover the tray later). Repeat with the rest of the mixture (will make about 25 balls, give/take based on the size). Cover tray and refrigerate overnight.

4. Setup a double-boiler and melt both chocolates in the top. Line a cookie sheet with waxed paper. Go through the package of pecan halves and select the best (complete ‘halves’), setting aside 25 (or however many balls your formed, plus a couple extra in case of breakage) on a plate near the tray.  Broken pecan halves can be set aside and later crushed (and soaked in bourbon for the next batch; one reason mine wind up soaking for a year! This is where any bourbon strained from the soaking nuts can be used again too!)

5. Remove the balls from the refrigerator, setting near (but not next to) the double-boiler. Using the toothpick, remove one ball at a time, submerge completely (but quickly) in the chocolate to coat, turning the ball while the excess falls away. Set onto the wax paper covered tray, and try to work the toothpick loose (sometimes a turn or two will do the trick; if not, use a pecan halve to hold the ball while gently pulling the toothpick out). Place a pecan halve over the top where the toothpick was. Repeat with the remainder of the balls. Note that as the chocolate volume in the double-boiler is reduced, you may need a spatula to work the chocolate around the balls to cover them.

6. Store the bourbon balls on a tray in the refrigerator until the chocolate hardens (usually an hour or so). Store in a container in the refrigerator until serving.

Below is an image showing (a double-batch) in production.  Another tip I learned is to put a couple of cookie sheets into the freezer the night before, and rotate them (being cool helps keep the chocolate from spreading too far when they’re placed on the wax paper).

Like most recipes, I borrowed from various sources and have tweaked it.  If you’re not a fan of dark chocolate, just use all semisweet.  Or if you’re a big fan of dark chocolate, use all of that.  I like the 50/50 mix.  I’ve tried peanut butter chips, but wasn’t as happy with that (the balls didn’t harden in the same way, and they melted more easily).  I’ve also tried rye whiskey rather than bourbon, thinking that might bring a nice spicy kick to the party.  It didn’t (they weren’t “bad”, but bourbon and chocolate just have this synergy for some reason; Alton Brown could probably explain it).  Most importantly, enjoy!

Cheers!
Gary

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