Thursday, April 5, 2012

Bulleit: Whisky's Answer to Suicide Wings

The composition of suicide hot wings make them a difficult match with any drink aside from water. Wing history dictates their emergence at Frank & Teressa's Anchor Bar in Buffalo. Yet a short time after, a demon decided to pop out of the cabinet and add cayenne pepper extract and Tabasco sauce. To be more specific, five pounds of these devlish wings requires 2 1/2 cups Frank's red hot sauce, 2 Tablespoons of Tabasco, 2 tablespoons cayenne pepper, 1 teaspoon chili powder and a signed waver by any responsible restaurant that offers them on the menu.

But lets not kid ourselves, most people cannot eat even one suicide wing let alone five pounds of them. Or could they? To this dilemma there is one and only one plausable answer. That answer is: Bulleit Whisky. "In the 1830s, as a tavern keeper in Louisville, Kentucky, Augustus Bulleit set himself on a mission: to create a bourbon unique in flavor. Bulleit Bourbon is still distilled and aged in small batches. Kentucky limestone-filtered water provides the foundation for the bourbon's character, while charred American oak barrels lend a smoky backbone. Bulleit's distillers age the bourbon simply until it is ready."

Just like its winged counterpart, Bulleit's originality come from its own unique blend of rye, corn and barley malt, along with special strains of yeast. Take that Frank's hot sauce, cayenne pepper and chili powder! The high alcohol content and bottle design will harden any wing lover's soul to the intense journey that ingesting delicious suicide wings is sure to be. 

One whisky glass, a whole lotta ice, and let that bourbon flow.

1 comment:

  1. Truly a great mix. The ice keeps things cool until that sweet sweet bourbon gets to work.