Of Bourbons, Sweetness, and Christmas Puddings
Posted: Tue Nov 11, 2014 6:46 pm
Yes, I have another whiskey question:
I've already started this conversation with Chris, but I'm going to make a Christmas pudding this year, but I want to sub out the brandy (which) I don't really like, for bourbon (which I like)
But I'm guessing I need a good sweet bourbon, so I'm just wondering on what people's thoughts were. My initial thought is Woodford Reserve. I do have a bottle of Weller, which I know won't have the rye kick of some others, but then do I want to use a bunch of Weller for cooking(?)
Thoughts?
I've already started this conversation with Chris, but I'm going to make a Christmas pudding this year, but I want to sub out the brandy (which) I don't really like, for bourbon (which I like)
But I'm guessing I need a good sweet bourbon, so I'm just wondering on what people's thoughts were. My initial thought is Woodford Reserve. I do have a bottle of Weller, which I know won't have the rye kick of some others, but then do I want to use a bunch of Weller for cooking(?)
Thoughts?