Inspired by the classic Kentucky confection, the flavor is a bourbon-infused small-batch French Pot ice cream with whiskey-glazed pecans and dark chocolate chips. Each bite captures the signature flavors from a hand-selected single barrel of New Riff. Bourbon Ball will replace Graeter’s Brown Butter Bourbon Pecan and is an evolution of the beloved flavo.

“We are thrilled to collaborate with New Riff Distilling to create a flavor that celebrates two iconic treats: Kentucky Bourbon and ice cream,” said Richard Graeter, fourth-generation president and CEO, Graeter’s. “Working with the team at New Riff to taste and select a special Single Barrel, our team has created the perfect fusion of our hand-crafted process and New Riff’s exceptional distilling, delivering a unique experience that honors the rich flavors of Kentucky.”

“We couldn’t be more excited to partner with another local, family-owned business that shares our passion for craft and quality,” added Mollie Lewis, President, New Riff Distilling. “Graeter’s has been an incredible partner – not only do they make amazing ice cream, but the way they incorporated our Single Barrel Bourbon into this recipe blew us away. It’s the perfect blend of two great traditions, and we can’t wait for everyone to get a taste.”

Graeter’s Bourbon Ball Ice Cream is now available to order for nationwide shipping at Graeters.com, Graeter’s scoop shops and New Riff’s Gift Shop. It will also be available in Meijer, Jungle Jim’s and Dorothy Lane Market stores this spring.

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The partnership includes two curated boxes that feature a pairing of Bruichladdich’s The Classic Laddie or Port Charlotte 10, alongside ButcherBox’s sustainably sourced proteins and access to a digital recipe booklet that features a series of recipes for meat and whisky cocktail pairings for holiday season meals.

The “Cheers & Chops” (see below) includes bacon, top sirloin, premium steak tips, boneless pork chops, gulf shrimp, and The Classic Laddie. Recipe pairings include Pork Schnitzel with a Hebridean Whisky Sour, and Beef Bourguignon with a ‘Not Your Classic’ Manhattan. The “Scotch & Sear” (see above) includes scallops, bacon, filet mignon, ribeye, sablefish, wild- aught salmon, and lobster tails. For this box, customers have the option to select The Classic Laddie or Port Charlotte 10. Recipe pairings include Steak Frites with Sauce Diane with a Smoky Rob Roy featuring Port Charlotte 10 and Sablefish with Lentils with an Islay Time Spritz featuring The Classic Laddie.

“As a B Corp certified distillery, we believe in using our business as a force for good, and it’s brilliant to partner with a like-minded company who shares our commitment to flavor, quality ingredients and sustainability”, says Douglas Taylor, Bruichladdich Distillery CEO. “Working with ButcherBox allows us to bring together the finest meat and seafood with two of our most popular Islay single malt Scotch whiskies, creating an unforgettable dining experience this holiday season.”

Aligning with ButcherBox’s commitment to ethical and sustainable practices, to curate a selection of high-quality and humanely cultivated meat products, this collaboration reflects Bruichladdich’s dedication to responsible production methods and environmental stewardship, by focusing on barley provenance and investment in their community on the island of Islay, Scotland.

“Gathering with friends and family around the table for the holidays can be an overwhelming experience, particularly for the hosts, but with our unique Bruichladdich pairing, it doesn’t have to be,” said Mike Salguero, founder and CEO of ButcherBox. “Being able to find partners that align to our mission of doing good for all is something we truly value and will change the way consumers host gatherings at home this holiday season.”

In addition to meal and cocktail recipes, the “Your Holiday Feast, Perfectly Paired” recipe booklet includes educational materials that provide insight into how the two brands selected each meat and mixology pairing, and guidance to help customers elevate their experience with tips and tricks of the trade, such as on how to properly temper and rest proteins and set up their prep stations to craft the perfect cocktail.

The Bruichladdich x ButcherBox’s Perfectly Paired “Cheers & Chops” boxes and “Scotch & Sear” boxes are available for purchase for $175 and between $285-295) respectively.

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This month, the delicious duo recently launched Hot Toddy, a new seasonal flavor. Inspired by the soothing drink Jeni’s grandmother used to make, Hot Toddy featured flavors of cayenne, ginger and orange, followed by a subtle warmth from Uncle Nearest’s 1884 Small Batch Whiskey.

In 2022, the two female-led brands came together to reimagine Jeni’s Boozy Eggnog Ice Cream flavor, creating a pint steeped in history and tradition. The holiday flavor made its return last year as part of Jeni’s Splendid Holiday collection.

Uncle Nearest Premium Whiskey and Jeni’s Splendid Hot Toddy Ice Cream is available for $12.00.

The post Uncle Nearest’s Chills Out With Ice Cream Collab appeared first on The Whiskey Lifestyle.

Shake Shack’s bourbon bacon jam marries Maker’s Mark with bacon that is smoked for six hours using real hardwood applewood, creating a sweet and savory sauce with woodsy and smoky flavors and a slight heat. With Shake Shack’s fine dining roots and commitment to using high-quality ingredients, Maker’s was a perfect partner for the new sauce and menu items.

The Bourbon Bacon Cheddar Burger ($8.49) features white-cheddar cheeseburger, made with fresh 100% Angus beef, topped with bourbon bacon jam made with Maker’s Mark Bourbon, crispy shallots, and ShackSauce on a toasted potato bun. While Bourbon Bacon Cheddar Chicken Sandwich ($8.09) includes a crispy, whole white meat chicken breast topped with white-cheddar cheese and bourbon bacon jam made with Maker’s Mark Bourbon over pickles on a toasted potato bun.

Both Bourbon Bacon Cheddar items are available at Shake Shack locations nationwide.

The post Shake Shack and Maker’s Mark Get Saucy With Bourbon Bacon appeared first on The Whiskey Lifestyle.

After collaborating with five other Park City chefs to prepare a meal at the Beard House last fall as part of an effort by the Park City Area Restaurant Association, High West Distillery was hand-picked to return this year to create a purely High West dining experience for James Beard guests.

“It is an absolute honor to prepare a meal at the renowned James Beard House,” Showers said. “We are thrilled to bring High West’s unique alpine cuisine and a selection of our finest spirits for guests to imbibe, savor and enjoy.”

The dinner will feature 5 courses of original High West culinary creations crafted to complement its whiskey collection. The dinner menu was created by Chef Showers, whose culinary influences stem from the Pacific Northwest, San Sebastian, Spain, and Montana. His emphasis on local, seasonal and farm-to-table cooking is evident in the event’s dinner & pairings.

Steve Walton, High West Beverage Director, and Arianne King, Whiskey Ambassador, have chosen a mixture of cocktails and spirits that pair perfectly with Chef Shower’s creations to provide guests with a truly unique tasting experience.

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Leading the kitchen is Executive Chef John Sleasman, who’s developed a menu inspired by the family’s French heritage and Nordic roots. Sleasman’s initial attraction to Willett was the family’s emphasis on approachability in their elegant whiskies. The menu he has designed for The Barat Willett is an extension of that commitment to complexity and approachability. Opening dishes will include a country ham spread served with pork rinds and white cheddar; a beef tartare served with grilled shiitake mushrooms, oyster, endive, and thinly sliced pumpernickel; and the egg salad sandwich with smoked mayonnaise and cured egg yolk.

“Developing seasonal menus has always been my favorite approach,” explains Sleasman. “I love how distinctive Kentucky seasons can be, and I am working to incorporate as many indigenous ingredients as possible.”

The Bar at Willett will pour whiskey from vintage collections allowing guests to sample from storied bottles. The bar program led by Barkeep Andrew Pope, will feature classic cocktails and unique interpretations of the classics. During opening celebrations the “Classics with a Twist” menu will incorporate locally-sourced honey with $1 from each cocktail being donated to support local bee farmers. Local beer and a curated list of reserve wines are available by the bottle. “Behind the bar is the best seat in the house,” explains Pope. “I get to know guests, share my passion, and I can see everything happening in the kitchen.”

The post The Willett Distillery Opens New Restaurant appeared first on The Whiskey Lifestyle.

Released this month, Dickel partnered with Tabasco Brand Pepper Sauce to finish their whisky in barrels used to age tabasco peppers for three years. The juice is allowed to rest in said barrel for 30 days, allowing it to pull all the spice and flavor from the wood and creates a unique finish. Tabasco Sauce is then distilled to create an essence and then blended with the whisky. The result is a spicy shot, which recently won a Gold Medal at the 2018 San Francisco World Spirits Competition.

“George Dickel Tennessee Whisky and Tabasco are two of the most iconic brands the South has to offer for a reason – the craftsmanship that goes into creating these products is the real deal,” said Jeff Parrott, Director of American Whisk(e)y Development at Diageo. “Both brands have such a rich history, and we’re proud to collaborate with our friends at McIlhenny Company to marry their unique flavor with our quality Tennessee whisky“

May, George Dickel Tabasco Brand Barrel Finish will retail for $24.99 for a 750 mL bottle and is also available in 50 mL and 1L sizes.

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