Favourite Whisky Influenced Products

As a proud Canadian, I say you're welcome. Innis & Gunn is by far my favourite beer and it's hilarious to think that they created it by way of a fluke. I don't really know about any whisky influenced products but every so often I use whisky instead of vodka to make a caesar or bloody mary for all those in the States.

Add another fan of Innis & Gunn, amazing stuff. I have a couple bottles of SMSW that I use for cooking, mostly sauces and deserts. Last time I was in scotland there was a lot of whisky fudge for sale but I thought that it was a bit of a failure as experiments go, not any better or more interesting than real fudge, just a gimmick IMO.

From a previous trip I brought a couple of busted barrel staves back from the spayside cooperage and used them in the smoker, they worked really well. Sadly it is a pain in the butt to get more, since they seem to think that all smokers use shavings rather than chunks. I would also like to try and get some lightly peated barley flour since I think it would make a nice addition to breads and rolls...

yeah OK I'm a bit of a freak

Lightly peated barley flour for making bread... great idea!

@Jean-Luc & @Andrew, or heavily peated toasted barley flour bread with your gravlax salmon...that sounds good to me.

While I remember, I ordered some of this Hebridean Peat Smoked Salmon last Christmas and it was outstanding www.hebrideansmokehouse.com delicious with a glass of Ardbeg :)

There is also a USA whiskey barrel aged beer: Kentucky Bourbon Barrel Ale, aged for "up to six weeks" in used bourbon barrels by Lexington Brewing Co. It too is quite good. While it is nice from the bottle, it is excellent from the tap.

@Jean-Luc, I am sure that any Ardbeg is delicious with smoked salmon.

The only Whisky influenced products i tend to use/enjoy are the whisky-based fudges by Jack Daniels and Glenfarclas. I have a bit of a sweet tooth so i find these really enjoyable! But now that i've read some of the posts here i may have to look out for the Innis & Gunn Oak Aged Beer!

Bourbon Barrel Foods makes an amazing bourbon smoked sea salt that makes every soup come alive. My wife and I liked it so much we recently got a large bag of it to replace our smaller tin.

bourbonbarrelfoods.foodzie.com/bourbon-smok…

This company seemingly has every food product based on American whiskey:

tasteofbourbon.com/Scripts/default.asp

I smoked two bottles of Makers Mark with Hickory wood. One lightly smoked for straight sipping and another heavily smoked. The heavy smoke I used with blood orange and ginger for a cocktail. I think the sweetness of Makers really made it a success.

@drunkenchef interested to know more about the process of how you smoked the Maker's Mark.

Hello all, my first post. When ordering Haggis in nearly any restaurant in Glasgow these days it will almost certainly come with a whisky sauce. Goes really well too if I say so myself, here's a link for a recipe - bbc.co.uk/food/recipes/…

Welcome to Connosr @Westender, that whisky sauce looks great! It contains many of my favourite ingredients (mind you I have mustard with everything)

Whisky flavored condoms? buzzfeed.com/scott/whisky-flavored-condoms/

@LeFrog ...LOL, that was not a product I anticipated seeing on this discussion! 'A' for creativity if nothing else.

I used a poly science smoke gun which one of my chefs purchased recently. It worked really well. I would like to try a similar experiment with Bulliet Bourbon. But this time I'll make more of a manhattan style of cocktail using Green's Ginger Wine as my vermouth and just a splash of fresh blood orange.

A discussion on the weekend leads me to this question...does someone know which whisky(ies) go into Drambuie?

@Pudge72 I was trying to figure it out but couldn't find any actual names, all I was able to find is that all the whiskies are from Speyside or highland regions. And also they only buy un-aged whiskies because they prefer to age them themselves.

@michaelschout - you were right...I got curious again and, as per this page on the Drambuie site(drambuie.com/view/the-taste/…), the whisky blend apparently includes unspecified varieties of Macallan and Glenlivet. It would be interesting to know if other Connosr's have any further details about the specific malts used, or any other whisky influenced products.

Irish Cream is my favorite whisky by-product. You can make your own! allrecipes.com/Recipe/…

blackbirdballard.com/Portland_General_S…

Whisky scented shave jelly. Breakfast of champions.

momastore.org/museum/moma/…

In keeping with the current theme of keepin it Green.

As I mentioned earlier this week in the 'what are you drinking now' thread, another whisky cask finished beer that I have come across the past couple of months is Ola Dubh from Harviestoun Distillery. They have taken their Old Engine Oil dark (very dark brown, not quite black) ale @ 8% a.b.v. and finished it in casks from Highland Park distillery that have been previously used to age HP 12, 16, 18, 30, and 40 year old offerings. Harviestoun promotes that their whisky cask finished beer is unique from others as it is the first one to use casks that are identified from a specific distillery and whisky.

I have thus far only had the chance to have a bottle of the 12 and found it to be quite enjoyable. The whisky elements did seem to transfer to the beer, primarily elements of smoke on the nose and finish and an overall malty sweetness. I did not pick up the hoppiness quite as strongly as the tasting notes on the Ola Dubh website (www.harviestoun.com/OlaDubh/) would suggest. I am considering splurging the CAN$15 that the 30 year old version would set me back to taste the differences between finishes.

I was unable to find any references to how long the beer is held in the whisky casks before bottling. If any one does know, please post the details here.

My sister bought me a bottle of the 30 last christmas, Intersting dark maltieness but a bit to flowery/hoppy for me. would be intersted on the opinions of others.

@Pudge72 I had that. It is a lovely beer but only if it remains cold. For that we use the trick that they use with Rauchbeer, a holder with cold coils surronds the glass keeping it at the desired temperature. THere are some other beers Struise brewers black albert is also nice.

We have been using a Whisky BBQ sauce for a couple of years now that is amazing. Sable & Rosenfeld tipsy BBQ sauce. sableandrosenfeld.com/index.php/… Here locally you can purchase it for around $5, we have found that its best at the last min or two of grilling. A very subtle favoring of whiskey in the sauce.

boingboing.net/2008/05/…

I got this as a gift a while back. My guests get a kick out of seeing perfect ice spheres floating in their Jameson18.

In addition to the traditional irish cream liqueurs (Bailey's, Carolan's, etc.), non-Irish whiskey based cream liqueurs seem to have shelves recently. Forty Creek (Canadian) and Buffalo Trace (bourbon) are two that I have noted on-line. Are there others kicking around out there?

Jack Daniels now has a line of six different barbecue sauces.

Innis and Gunn issued Irish Whiskey Cask (probably my 2nd favourite from their line) and Highland Cask (probably my favourite) aged beers in 2012. Both of which I found to be quite enjoyable...they have also done a rum cask beer that I found to be too sweet.

Nickel Brook, the label put out by a craft brewery in Burlington, Ontario, had a bourbon barrel aged beer available for tasting earlier this month at the London (Ontario) Food & Wine Show. A friend and I probably drank the equivalent of a bottle of the stuff over the course of several hours, going back to their booth several times. I believe it goes by the name of Old Kentucky Bastard Stout (I could be slightly mistaken). In the hope that some is still available, I will be swinging by the brewery on Tuesday to pick some up for my friend and I. Awesome 650 ml (or so) bottle with a Maker's Mark-like dipped wax seal top.