Lafayette Spiced Bourbon Whiskey
This is my Great-Granny Babe taken on our family farm in Kentucky. There are only two pictures of her, this one and another on the same porch smoking from a hand-made, corn cob pipe. We grew hemp for the government and I’m not ready to explain that dynamic to my boys so I share this picture. I’ve also been told she would take the ripe stonefruit grown on the farm and place them in moonshine for flavoring. Stonefruit can reach over 8% sugar when ripe and I thought about her when crafting the formula for our Gold Medal winning Lafayette Spiced Bourbon Whiskey, which is technically a liqueur. My wife also complained that whiskey was “too harsh” for her and short of traveling back to New Orleans where we got married to get a Sazerac, I knew that I could impart delicious flavors that would provide her a whiskey to drink straight, in an Alpine Mule or Toddy, or in a Stone Fruit Tea.
Using the classic Kentucky Bourbon mashbill of 75% corn, 21% rye and 4% cut to 80 proof, we add Apricot, Primrose and Cinnamon for the Lafayette spice profile. A culinary principle is to find opposing flavors in order to find taste balance – sweet & sour for example. The key is working with the six tastes and balancing aromatic notes for a special, delicious spirit. In 1,000 gallons of product we use less than 1lb of cinnamon but it’s enough to contrast the sweetness of the Apricot and provides depth that apt bartenders are using to craft incredibly delicious cocktails. The Primrose exists almost purely as an aromatic note, no noticeable taste influence, but the bouquet explodes with this addition which delights the senses with every pour.
SIP Awards: Gold-Medal