Smoke & Whiskey // May 2013 Mantry

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Woodford Reserve Bourbon Sorghum Vinaigrette // Bourbon Barrel Foods // Louisville, KY

Sure, Bourbon from a glass is pretty damn good, but have you tried it on Bibb lettuce? Well, a purebred Kentucky native offers up as good a reason as any to spike your salad. Made in Louisville, this dressing contains pure Kentucky sorghum syrup, a labor intensive southern staple similar to molasses — that has been cultivated by family mills in the south since the 1850’s. The sweet complexity of sorghum is mixed with Woodford Reserve, apple cider vinegar and tabasco assuring bbq guests will show up for the steak but leave talking about the salad.

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Bourbon Smoked Peppercorns // Bourbon Barrel Foods // Louisville, KY

Matt Jamie uses Bourbon Barrel Staves to slow smoke cracked peppercorns taking pepper in the opposite direction of those sand shakers adorning diner tables. Sub in early and often for regular pepper to add a wispy hint of smoke. We recommend dressing down some arugula with bourbon sorghum vinaigrette to cap off a Smoked Pepper Crusted Steak Sarnie on crusty bread.

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Salted Bourbon Goat’s Milk Caramel // Fat Toad Farm // Brookfield, Vermont

We are hard-pressed to find a product teeming with more passion, dedication and commitment than what’s captured in each jar of Fat Toad Farm “Cajeta”. There’s “Artisan” and then there’s raising your own goats in central Vermont, milking them, then standing over copper pots for hours on end reducing down the milk until the sugars naturally caramelize to produce this mexican answer to dulce de leche. Add a little Bourbon and Sea Salt for good measure and this tangy grassy caramel is on the cutting edge of what we’re coining as the “teat to table” movement.

Bourbon Marshmallows // Wondermade // Orlando, FL

Short of some paranoid leprechaun tripping balls about kids after his lucky charms and inadvertently making marshmallow torches at a bonfire, your mallow experience is most likely minimal. Enter Nathan Clark, who believes every sidekick deserves to be the hero (well except Robin of course) and started handcrafting magic in Orlando. If you’re still wondering why the hell we sent you marshmallows, just try them in a Goat Caramel S’more Slider (recipe Mantry.com)

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Bourbon Nib Brittle // Olive & Sinclair // Nashville, Tennessee

Scotty WItherow is a standup guy with a stand out Southern Chocolate shop that’s hand roasting and stone grinding single origin cacao beans in the music city. Witherow trained in England at Le Cordon Bleu, the Fat Duck and Nobu before combining cacao beans aged in old barrels from local distilleries and bourbon to bang out this buttery bliss. Upgrade some store bought vanilla ice cream for your girl by swirling in some broken brittle and Fat Toad Caramel, arguably more flattering than dropping “Your the only Ten-I-See” around Nashville.

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Natural Summer Sausage // Vermont Smoke & Cure // Hinesburg, Vermont

Deciding the pre-made refrigerated gas station burger was a lost cause, Chris Bailey took a run at another ubiquitous pit stop offering and set out to upgrade the Summer Sausage. Scratch made in small batches using all natural meats from local farms, Bailey has somehow made the age old combo of crackers, sharp cheddar, summer sausage and an ice cold beer…better.

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May 2013 Mantry |Smoke & Whiskey

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