Slow roasted pork and tacos? Uh yes please. Add some fresh, crisp, bright condiments to compliment the rich meat and you’ve got something. This has all the above and some. An ultimately easy recipe but it takes a little bit of time. There’s some prep but once that’s done and the pork is in the oven there’s only a few things to do and you’re ready to serve. Start this earlier in the day and if you time it right it you will be ready when guests arrive with little additional hassle. I use a 1/2 portion of a boston butt in this recipe but a full butt would be fine, just add time. A pork loin could pass but it really doesn’t have enough fat to work as well. You could do this in a crock pot but times will be a bit longer and you’ll need to reduce the sauce in another pan. As always, click photos to embiggen.
I finally pulled the trigger on redirecting traffic from the old site to this relatively new one. It’s been up for a little over a month so if you’ve been reading at the old wordpress address, there are a number of new posts. Back track and check them out.
For another entry in my journey through lists of must try single malts (that are approachable price wise at least), one that often shows up is Talisker 10-year-old. So far I’ve reviewed a highland, a speyside and one from the Orkney islands. Today’s whisky review is Talisker 10-year-old coming from the only distillery on the Isle of Skye. Located off the northwest coast, Skye is the largest and most northern island of the Inner Hebrides (which to the south is also home the famous whisky island Islay). Like most of the northern Isles, Skye has a long history of settlement by Mesolithic, Neolithic and Nordic people. Its climate is greatly influenced by the gulf stream keeping things fairly mild with average temps ranging from 44-60 F winter to summer but with a good battering of wind and weather. Located on the shores of Loch Harport on the west coast of Skye, Talisker was founded in 1830 by two MacAskill brothers. The name Talisker comes from a farm near the village of Carbost where the distillery is located. After struggling for a while it changed hands and was bought by Roderick Kemp and Alexander Allan in 1881. Kemp left in 1892 to buy the McCallan. After Allan died and a few other iterations, Talisker was aquired by a group including John Dewar & Sons, later they became the Distillers Company in 1925. In 1928 they changed from triple distillation to the more standard and less expensive double distilation. Up until it was destroyed by fire in 1960, much of its production was used in blends. It was rebuilt with exact replicas of their five stills to retail the original character of the whisky and started production again in 1962. Talisker is now a part of the beverage giant Diego which has heavily promoted the brand. Aside from their 10 year old, they also offer an 18, 25, and a Distiller’s Reserve among other special releases. Talisker’s water comes from a number of springs flowing from nearby Hawk Hill and they get their malt from Glen Ord which also supplies a number of other distilleries. They stopped malting their own in the early 70′s and demolished their malting floor just to make it official (or something like that). While much of Talisker’s production is sold as its own single malt brand, it is still used in a number of blends including Johnny Walker. Talisker was one of the popular Classic Malts of Scotland promoted by UDV (Diego) in 1988.
First thing that hits you from the nose is the smoke, it’s not as big as some other whiskies made to the south, but it’s a big part. It’s backed by alcohol fire and some peppery spice. It’s a warning, but an enticing one (wait what?). But it’s not all fire and brimstone your face, there’s some sweetness and some salty character of the islands running around back there too. On the palate more spicy smoke, sea, salt, more spice. And then more pepper spice. Some mouth coating sweetness with some more pepper. Did I mention it was peppery and spicy? The sweetness has some dried fruit going on, maybe oranges. The body is full and oily. The finish is medium with more warming spice and dried citrus but little alcohol heat. It’s just damn good. I’ve heard this whisky described as “elemental”. I like it.
If you’re new to whisky, this is going to be a whole different experience than the other ones I’ve reviewed to date. It’s much more assertive and the smoke is a big part of the character. Which is good. If you’re a long time bourbon drinker (like myself) this will be a big departure from anything you’ve likely had. A good departure. A trip you should take. But if you’re interested in trying scotch whisky and would like to start a little easier, go with one of the other’s I’ve covered (or some I will soon cover). You should be able to find this at most any decent liquor store. 45.8% ABV Highly recommended.
At last, across the weary faem, Frae far, outlandish pairts I came. On ilka side o' me I fand Fresh tokens o' my native land. Wi' whatna joy I hailed them a' - The hilltaps standin' raw by raw, The public house, the Hielan' birks, And a' the bonny U.P. kirks! But maistly thee, the bluid o' Scots, Frae Maidenkirk to John o' Grots, The king o' drinks, as I conceive it, Talisker, Isla, or Glenlivet!
From "The Scotsman's return from abroad" - Robert Louis Steveson
Sierra Nevada will open an east coast brewery in Mills River, NC outside Asheville early 2014 complete with restaurant. Should bring about 100 full-time jobs and 80 part-time to the area.
Robert Burns is regarded as the Scottish national poet and often referred to as its favorite son. Most famous for having written Auld Lang Syne and the unofficial Scottish national anthem Scots Wha Hae he was a prolific poet and is celebrated on his birthday every January 25th (and other nights) with “Burns Night” or “Burns Suppers” celebrations in Scotland and around the world.
These typically involve Haggis, Neeps and Tatties, recitation of his poems and songs, toasts (with expected attendee participation), and of course whisky.
Freedom and whisky gang thegither
Oh whisky! soul o’ plays and pranks!
Accept a bardie’s gratefu’ thanks!
When wanting thee, what tuneless cranks
Are my poor verses!
Thou comes – they rattle in their ranks,
At ither’s arses!
Fortune! if thou but gie me still
Hale breeks, a scone, an’ whisky gill,
An’ rowth o’ rhyme to rave at will,
Tak a’ the rest,
An’ deal’t about as thy blind skill
Directs thee best.
Henderson County could be on the verge of a major economic coup.
Officials with California craft-beer maker Sierra Nevada Brewing Co. are expected to announce this week they have chosen Western North Carolina for the company’s much-publicized East Coast expansion, sources with knowledge of the negotiations have told the Times-News. The sources asked not to be named because of the confidential nature of economic development projects.
Chico, Calif.-based Sierra Nevada — the nation’s second-largest craft-beer producer, which distributes to all 50 states — is expected to build its new facility at Ferncliff Industrial Park in Mills River.
Company officials have said they want 50 acres to build the facility, which likely will include a restaurant, tasting room and music venue in addition to the brewing and bottling operations.
Should this pan out it is not only good news for the area economically, it’s great news for South East craft beer fans.