Just an inch is all that is left of a bottle of Woodford Reserve Double Oaked I was given two days ago. We held off for an entire day before we decided it was time for a smell. A smell turned into a taste. A taste turned into a drink. A drink turned into a second drink. And we know the ending of that story – an empty bottle. Although someone had enough self-restraint to leave that inch.
It’s not our fault, though. It is good. Very good. Smooth and flavorful with a long finish that coats the tongue in goodness like sucking on a soft caramel. I call it a breakfast whiskey because it has a hint of syrup. It would be a nice way to start a day although we used it as a lovely way to end a day.
The process is the typical Woodford Reserve aged in an oak barrel. Then it is put in a fresh barrel for nine months for a second infusion of the barrel flavor. The result is a full richness. Just don’t count on any leftovers.
What could be more all American for Fourth of July than a little bourbon…in a cobbler?
Guest chef Judy whipped up this classic dessert for our BBQ:
Easy Fruit Cobbler (original recipe found on the shelf from Applehood and Motherpie: handpicked recipes from Upstate New York)