When this particular old friend hands you a bag with some heft and says, “Let me know what you think,” you know better than to ask questions. You run back to your car and look inside. Inside was a quart of her fresh medium amber maple syrup, a half-pint of bacon-infused bourbon and this recipe.
2 ounces Bacon-Infused Bourbon
1/4 ounce maple syrup
2 dashes of Angostura bitters
A twist of orange peel and a rasher of bacon for garnish
It is clear from the taste of the bourbon that her nephew made it. He is a Renaissance man of sorts but his moonshine is legendary. He’s been running a still since college, literally from his dorm room.
The bourbon tastes a little green. Probably aged 2-3 years but it is still relatively smooth. It’s got the classic copper pot still taste with that characteristic funky grain flavor and a distinct saltiness. It reminds me of the whiskey I used to make in my garage. That was short lived and long long ago but I miss it and this whiskey brings me back.