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New Spirits At Whigville |
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Rum Chata Caribbean Rum
RumChata is rum cream made as an authentic replica of the best
Horchata you have ever tasted. It is made from scratch using
real ingredients - rice, sugar, cinnamon and vanilla. This is
Real Horchata, not an imitation flavored horchata beverage.
RumChata Recipes
RumChata Martini
- 2 parts RumChata
- 1 part Spiced Rum
(optional substitute Vanilla or regular Vodka)
Shake with ice and strain into Martini glass
RumChata on the rocks
- Pack rocks glass with ice
- Fill with RumChata
RumChata Hot Chocolate
- 2 oz. RumChata
- Steaming Hot Chocolate
(Optional add splash spiced rum for more zing)
Combine in coffee mug.
Cappachino RumChata
- 2 oz. RumChata
- Steaming Hot Coffee
(Optional add splash amaretto for more sweetness)
Combine in coffee mug.
Rumchata White Russian
- 1 part RumChata
- 1 part Kahlua
- 1 part Vodka
- 1 part milk or cream
Combine in rocks glass over ice.
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Rumchata Black Russian
- 1 part RumChata
- 1 part Kahlua
- 1 part Vodka
Shake and pour into rocks glass over ice.
RumChata Mudslide
- 1 part RumChata
- 1 part Kahlua
Shake with ice and strain into shot glass.
RumChata Iced Coffee
- 1 part RumChata
- 2 parts room temperature coffee
Shake with ice and pour into tall glass.
RumChata Chai Tea
- 1 part RumChata
- 2 parts room temperature brewed tea
Shake with ice and pour into tall glass.
Dirty Monkey
- 1 part RumChata
- 2 parts Banana Liqueur
Shake & pour over ice.
RumChata French Toast
- 3 Eggs
- 1/2 cup milk
- 1/4 cup RumChata
- 8 Slices White or French Bread
- 1 Tbsp Butter
Leave bread slices out in a paper bag overnight to dry out. Beat
eggs, milk, and RumChata with fork. Heat 1 tablespoon butter in
skillet over medium heat until melted. Dip bread into egg
mixture, cook until golden brown about 2-3 minutes per side.
RumChata Pancakes
- 1 Egg
- 1 cup all purpose flour
- 1/2 cup milk
- 1/4 cup RumChata
- 2 Tbsp Shortening
- 1 Tbsp Sugar
- 3 Tsp Baking Powder
- 1/2 tsp salt
- 1 Tbsp Butter
Beat ingredients and RumChata with fork until smooth. Heat 1
tablespoon butter in griddle over medium heat until melted. Pour
3 Tbsp of the mixture onto griddle, cook until golden brown about
1 minute per side.
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Praline Pecan Liqueur
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Praline Pecan Liqueur features a unique taste in a
smooth, rich, mixable liqueur that is a great addition to many
cocktails and recipes. Praline’s distinct pecan flavor tastes
excellent on the rocks, simply with milk, mixed in coffee, or in
a variety of signature cocktails. The Pearl of Praline combines
Praline, coconut liqueur, cream, and a touch of nutmeg for a
tasty after dinner treat. For something that warms you up, try a
Praline Sundown which simply combines Praline and hot chocolate.
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Get info on our newest liquor here!
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Captain Morgan Lime Bite |
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Introducing Captain Morgan Lime Bite, a silver lime-spiked
spiced rum from Captain Morgan. Captain Morgan Lime Bite was
specially formulated to taste great with beer or lemon-lime soda.
Captain Morgan Lime Bite also tastes great with juice, cola or
energy drinks. "Bite Your Drink!" with new Captain Morgan Lime
Bite!
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Get info on our newest liquor here!
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Get your Halloween Spirits at Whigville today! |
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Native Spirits of Mexico |
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By Rick Lyke
You Can't waste away in Margaritaville without the help of
some tequila, but if your exploration of Mexican spirits starts
and finishs with brands from the state of Jalisco you are missing
out.
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Unfortunately, most Americans get introduced to tequila in the
same way they get acquainted with Mexico. Food defined by lunch
at Taco Bell. Culture courtesy of a cross border visit to Tijuana.
Spirits from a bottle with a worm in the bottom. Reality is a
richer and much more rewarding experience.
The image problem for tequila is compounded by the fact that
most Americans only consume it as part of a frozen citrus-based
cocktail in a glass rimmed with salt. Imagine if a whiskey sour
was the sole exposure you to whiskey. Both the Margarita and the
Whiskey Sour have proven to be classic cocktails that transcend
generational boundaries, but neither does very much to promote
the base alcohol as to be savored.
My Recommendation when it comes to tequila: It is time to put
away the blender and break out the snifter.
Mexico's spirit heritage goes back hundreds of years. In 1519,
when Spanish Conquistadors arrived in what is now Mexico they
found the Aztecs gathering agave to make pulque, a fermented
beverage used for ceremonies. Pulque also called octli had been a
part of a native culture for more than a thousand years and
several legends explain how it was discovered. Pulque, which is
made from juice taken from the maguey agave shots, is still
produced in Mexico today. Canned versions are even available on a
limited basis in the United States.
It was not long before the Spaniards started distilling liquor
from the agave juice. Keep in mind this was all taking place
just a generation or two after the first Scotch Whiskey was made
and about a century before New England colonists started making
Brandy and Rum. It would be about 250 years before America's
native spirit-bourbon-was born in Kentucky.
It is important to realize that there is a range of types and
quality grades of
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tequila. To be tequila it must at least contain 51 percent blue
agave the rest can be fermented corn, other grains or sugar. Many
quality brands are made with 100 percent agave and say on the
label. When it comes to aging tequila, bottles labeled as blanco,
silver or gold usually go straight from the still to the bottle.
Some may spend less than two months aging an oak. The color in
gold tequilas is introduced via caramel or corn syrup. Tequila
takes on an entirely new personality with a little aging. A
reposado has been aged between two months and a year in oak,
while an anejo is aged between one and three years in oak. A new
category on the market, extra anejo, has been established to
designate tequila that has spent more than three years in oak.
Tequila makers use a variety of sources for barrels, many of
which have been used and have a light level of toasting.
Mexico also produces a range of agave-based spirits that go
beyond tequila. Tequila and Mezcal are both made from the blue
agave's pina, a 75 to 200 pound pineapple-like heart of the plant
that is harvested, baked and crushed to produce a juice that is
then fermented. To qualify as tequila this process must take
place in the state of Jalisco around the town of tequila,
northwest of Guadalajara. Mezcal does not have the same
geographic restrictions or pedigree. But just like tequila,
Mezcal in the hands of a skilled distiller can take on an amazing
level of depth. Sotol and Bacanora are close cousins of Tequila
and Mezcal. Sotol is made using the Dasylirion wild agave, while
Bacanora, made in Sonora, uses the agave Yequiana, also called
the Pacifica agave.
No matter your past relationship with Mexican liquors, you owe it
to yourself to approach these spirits with an open mind.
Distillers are working on new aging techniques and some even
infusing flavors, so there truly some new things under the hot
Mexican sun, even after all of these centuries.
Rick Lyke is a drinks journalist based in Charlotte, NC.
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Get info on our newest liquor here!
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Crystal Head Vodka |
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Thousands of years ago, thirteen crystal heads were scattered
across the earth – and they are greater and more powerful than
anything we have the ability to manufacture today. Their
workmanship is perfect: they contain no tool marks and have been
cut against the natural axis of the crystal, defying the laws of
physics. Some say they are artifacts from the lost civilization
of Atlantis, some say they date back to the Mayans, still others
say they were created by a higher intelligence.
Brought together, the Crystal Heads are said to contain vast
knowledge and enlightenment capable of unlocking our most
enigmatic ancient mysteries. Alone, each is believed to house
radiant psychic energy, which has magical powers and healing
properties.
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Get info on our newest liquor here!
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