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We know what we like when it comes to whisky, and we know how to drink the hell out of the stuff we like. We’re not quite sure we’d be able to write an entire manual of our favorite brown spirit, but that’s ok because we have Dave Broom. If you’re dubious about needing a manual for whisky, we were too, consider Broom’s credentials. He’s been writing about whisky for over two decades, which includes notable elements like: eight books (two won Glenfiddich Drinks Book of the Year awards), editor-in-chief at Whisky Magazine: Japan, consultant editor to Whisky Magazine, columnist at Malt Advocate, editor of Scotch Whisky Review, TV and radio broadcasts, international training and education stints, consulting gigs for distillers and developer of Diageo’s Flavour Map. If there’s anyone qualified to give us all The Manual of Whisky (like “What to Drink” and “How to Drink” it), it’s Broom.

Pappy-Van-Winkle-Hot-Sauce

Pappy Van Winkle is the name in bourbon. Bottles have sent drinkers on wild goose chases and left others with empty bank accounts. While we can’t help you procure any of that elusive elixir, we can bring a little Pappy into your life in another way. Pappy Van Winkle Hot Sauce is aged in actual Pappy Van Winkle bourbon barrels. The distillery teamed with friends at Midland Ghost to make this flavorful hot sauce, which features the latter’s prized first generation Ghost Peppers. After the sauce was made, it was left to age in barrels that once held Pappy. That means you have a sauce that’s rich, oaky, and full of flavorful heat. Use it on meats, veggies, or, if you’re a special brand of crazy, just drink it straight from the bottle. It’s that good.