Revelton Rye Barrel Strength

Steeple Ridge Barrel Strength

Revelton Rye 3 Grain

Penelope 4 Grain

Peneope Barrel Strength

Obtanium Light

Obtanium Bottled in Bond

Distiller’s Handshake

Ardbeg Uigeadail

Ardbeg Anthology

Glenmorangie 'Lasanta Sherry' 12 Yr

Glenmorangie 'Quinta Ruban' Port 14 Yr

Shinobu

Paul John Peated

Kaiyo Cask Strength

Baller

Sheep Dip

Famous Grouse

Macallan Sherry Oak Cask 12 Yr

Macallan 15 yr

Glenlivet 15 Yr

Glenfarclas 12 Yr

Balvenie Caribbean Cask 14 Yr

Yellow Spot

In a large glass jar, combine the rye whiskey and the barrel charred oak chips. Seal the jar tightly and let it sit for at least 5 days in a cool, dark place, shaking it gently every day to help the infusion process.

Infuse the Rye Whiskey

After 5 days, strain the rye whiskey through a fine mesh sieve or cheesecloth to remove the oak chips. Add the cinnamon sticks, dried cherries, and vanilla extract to the strained whiskey.

Prepare the Flavoring Ingredients

Seal the jar again with the flavoring ingredients and let it sit for an additional 7 days. This will allow the flavors to meld and mature.

Mature the Infused Whiskey

After 7 days, strain the whiskey once more to remove the cinnamon sticks and dried cherries. You can use a fine mesh sieve or cheesecloth for this step.

Strain Again

If desired, dilute the final product with filtered water to achieve your preferred strength. Serve the Revelton Rye Barrel Strength neat or on the rocks in a whiskey glass.

Dilute and Serve

Rye Whiskey

Filtered Water

Barrel Charred Oak Chips

Cinnamon Sticks

Dried Cherries

Vanilla Extract

Select a rocks glass and chill it by placing it in the freezer for about 5 minutes.

Prepare the Glass

In a mixing glass, add 750 ml of barrel-aged whiskey, 30 ml of simple syrup, and 2 dashes of Angostura bitters.

Mix the Ingredients

Fill the mixing glass with ice and stir the mixture gently for about 30 seconds until well chilled.

Stir

Remove the chilled rocks glass from the freezer and strain the mixture into the glass filled with fresh ice.

Strain into Glass

Twist a strip of orange peel over the drink to release its oils, then drop it into the glass. Add a maraschino cherry and garnish with fresh mint leaves.

Garnish

Barrel-aged whiskey

Simple syrup

Angostura bitters

Orange peel

Maraschino cherry

Fresh mint leaves

In a large mixing bowl, combine the rye, barley, and wheat grains. Mix thoroughly to ensure an even distribution.

Combine Grains

In a separate bowl, dissolve the active dry yeast in 1 cup of warm water. Let it sit for about 5 minutes until it becomes frothy.

Prepare Yeast Mixture

Add the dissolved yeast mixture to the grains along with the remaining 3 cups of water, brown sugar, and salt. Stir well until all ingredients are combined.

Combine Ingredients

Cover the mixture with a clean cloth and let it sit at room temperature for 24 to 48 hours. The fermentation time will depend on the room temperature.

Let the Mixture Ferment

After fermentation, transfer the mixture to a still. Heat the still slowly and collect the distillate. Discard the first 10% of the distillate as it contains undesirable compounds.

Distill the Mixture

Transfer the collected distillate to oak barrels or glass jars. Let it age for at least 6 months for the best flavor development.

Age the Distillate

Rye grain

Barley grain

Wheat grain

Water

Active dry yeast

Brown sugar

Salt

In separate pots, cook each of the grains according to package instructions. Typically, quinoa takes about 15 minutes, brown rice about 45 minutes, barley around 30 minutes, and farro about 25 minutes. Make sure to rinse quinoa before cooking.

Prepare the Grains

In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the minced garlic and sauté for about 1 minute until fragrant. Then, add the diced bell pepper, shredded carrot, and sliced green onion. Sauté for another 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

In a small bowl, whisk together the olive oil, lemon juice, salt, black pepper, and dried oregano until well combined.

Combine Dressing Ingredients

In a large mixing bowl, combine the cooked grains and sautéed vegetables. Drizzle the dressing over the top and toss everything together until well coated. Adjust seasoning as needed.

Mix Everything Together

Quinoa

Brown Rice

Barley

Farro

Bell Pepper (diced)

Carrot (shredded)

Green Onion (sliced)

Garlic (minced)

Olive Oil

Lemon Juice

Black Pepper

Dried Oregano

In a large pot, bring salted water to a boil. Add the penne pasta and cook according to package instructions until al dente, usually about 10-12 minutes. Stir occasionally to prevent sticking.

Boil the Pasta

Once the pasta is cooked, drain it in a colander and set aside, reserving about 1 cup of the pasta water for later.

Drain and Set Aside

In a large skillet over medium heat, add the olive oil. Once hot, add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté Garlic

Pour in the heavy cream and stir to combine. Reduce heat to low and let simmer for about 5 minutes.

Combine Sauce Ingredients

Stir in the grated Parmesan cheese, crushed red pepper flakes, salt, and black pepper. Mix until the cheese is melted and the sauce is smooth. Add reserved pasta water a little at a time if needed to thin out the sauce.

Add Cheese and Seasoning

Add the cooked penne pasta to the skillet with the sauce. Toss gently to coat the pasta evenly with the sauce. If the sauce is too thick, add a bit more of the reserved pasta water.

Toss Pasta with Sauce

Stir in the chopped fresh basil and mix well. Taste and adjust seasoning if necessary.

Add Fresh Basil

Serve the pasta in bowls, garnishing each serving with extra Parmesan cheese and fresh basil leaves.

Plate the Dish

Dig in and enjoy your delicious Peneope Barrel Strength!

Enjoy!

Penne Pasta

Garlic Cloves, minced

Crushed Red Pepper Flakes

Heavy Cream

Parmesan Cheese, grated

Fresh Basil, chopped

Extra Parmesan Cheese, for serving

Fresh Basil Leaves, for garnish

In a large mixing bowl, combine the Obtanium Extract, Coconut Milk, and Agave Syrup. Whisk together until smooth and well-blended.

Combine Base Ingredients

Add the Vanilla Extract, Cinnamon, and Nutmeg to the mixture. Stir until all ingredients are fully incorporated.

Add Flavor Enhancers

Pour the mixture into serving glasses or bowls, leaving some space at the top for toppings.

Serve the Mixture

If desired, top with toasted coconut flakes, chopped nuts, and fresh berries for added flavor and texture.

Add Toppings

Obtanium Extract

Coconut Milk

Agave Syrup

Cinnamon

Nutmeg

Toasted Coconut Flakes

Chopped Nuts (Almonds or Walnuts)

Fresh Berries

Start by chilling a cocktail glass. You can do this by filling it with ice water and letting it sit while you prepare the drink.

Chill the Glass

In a mixing glass filled with ice, pour in the 750 ml of Obtanium Whiskey, 150 ml of Dry Vermouth, 2 dashes of Angostura Bitters, and 1 dash of Orange Bitters.

Using a bar spoon, stir the mixture gently for about 30 seconds. This will properly chill and dilute the ingredients.

Stir the Mixture

Empty the ice water from the cocktail glass and strain the mixed drink into the chilled glass using a cocktail strainer.

Take a strip of orange peel and twist it over the drink to release its oils. Then, drop it into the glass.

Add the Orange Peel

Garnish with a single Maraschino cherry placed in the center of the drink for added sweetness and visual appeal.

Finish with a Cherry

Obtanium Whiskey

Dry Vermouth

Angostura Bitters

Orange Bitters

Orange Peel

Maraschino Cherry

In a mixing glass, add 2 oz of rye whiskey and 1 oz of sweet vermouth. This forms the base of your cocktail.

Add 2 dashes of Angostura bitters and 2 dashes of orange bitters to the mixing glass. These will enhance the flavor profile of your cocktail.

Add Bitters

Fill the mixing glass with ice and stir the mixture for about 20-30 seconds, or until well chilled and diluted to your preference.

Discard the ice water from your chilled glass and strain the cocktail mixture into the glass using a fine mesh strainer.

Garnish your cocktail by placing a maraschino cherry in the center and adding an orange twist on the rim of the glass.

Garnish the Cocktail

Sweet Vermouth

Orange Twist

Start by chilling your glass. You can do this by placing it in the freezer for about 10 minutes or filling it with ice water for a few minutes, then discarding the ice water.

Using a jigger or a measuring cup, measure out 50 ml of Ardbeg Uigeadail whisky.

Measure the Whisky

Take 3 ice cubes and place them in the chilled glass. If you prefer your whisky neat, you can skip this step.

Prepare the Ice

Pour the measured Ardbeg Uigeadail whisky over the ice cubes in the glass.

Add Whisky to Glass

If you wish to dilute the whisky slightly, add 30 ml of water to the glass. This can help to open up the flavors.

Dilute (Optional)

If you are using optional pairings, prepare a small square of dark chocolate and a handful of smoked almonds to serve alongside your whisky.

Pairing Preparation

Ardbeg Uigeadail Whisky

Water (for dilution, optional)

Ice cubes

Dark chocolate (optional pairing)

Smoked almonds (optional pairing)

Begin by chilling a rocks glass by filling it with ice water. Let it sit while you prepare the cocktail.

In a mixing glass, add 2 oz of Ardbeg Scotch Whisky, 1 oz of sweet vermouth, and 2 dashes of orange bitters.

Discard the ice water from the chilled rocks glass. Strain the cocktail mixture into the glass over fresh ice.

Strain the Cocktail

Express the oils from a strip of orange peel over the drink and then drop it in. Finally, add a maraschino cherry on top as a garnish.

Ardbeg Scotch Whisky

Begin by chilling your whisky glasses. Place them in the freezer for about 10-15 minutes before serving.

Chill the Glasses

While the glasses are chilling, prepare your accompaniments. Arrange the chocolate truffles, almonds, dried figs, and cheese platter on a serving tray.

Prepare the Accompaniments

Once the glasses are chilled, pour Glenmorangie Lasanta 12 Year Old Scotch Whisky into each glass. A standard pour is about 1.5 ounces (45 ml).

Pour the Whisky

Serve the whisky alongside the prepared accompaniments. Encourage guests to enjoy the rich flavors of the whisky with the sweetness of chocolate, the crunch of almonds, and the savory cheese.

Serve and Enjoy

Glenmorangie Lasanta 12 Year Old Scotch Whisky

Chocolate truffles

Almonds

Dried figs

Cheese platter assortment

In a mixing glass, combine 750 ml of Glenmorangie 'Quinta Ruban' 14 Year Old Scotch Whisky, 50 ml of port wine, 15 ml of simple syrup, and 2 dashes of Angostura bitters.

Using a bar spoon, stir the mixture gently for about 30 seconds to chill and combine the ingredients.

Fill an old-fashioned glass with ice cubes to chill it while you prepare the drink.

Discard the ice from the old-fashioned glass, and strain the mixed drink into the glass over fresh ice.