July_Aug_2015_FINAL_62215_bleedless REV

the Anniversary issue

Eagle Rare, Medium & Well Done EagleRareKentucky Straight Bourbon Whiskey is aged for no less than ten years. Its bold, dry, oaky flavors make it the perfect match for steak. Blue Rare 115 degrees Steak is charred or seared outside, but still completely red throughout. You need a screaming hot pan and a very cold steak to reach this level of doneness /un-doneness. Blue Rare is also referred to as Black & Blue, Pittsburg Blue, Pittsburg Rare and Chicago Rare. Rare 120 degrees Seared outside and still red 75% through the center. Medium Rare 1 26 degrees Seared outside with 50% red center. Medium 134 degrees Seared outside with 25% pink inside.

Hot Dram! by Bobby Childs

I love bourbon. So much so that I’ve turned my spare bedroom into a “bourbon room.” I own close to 90 bottles which I jokingly refer to as ‘my children’. My wife rolls her eyes every time I say that . Soon, though, I will have to rechristen the room “the whisky room,” because recently I’ve started drinking Scotch. “All Scotch is smoky and peaty, and I don’t like smoky and peaty.” That’s the response I usually get from people when I ask if they like Scotch. And I have to be honest here, I used to think the same thing. I was under this same common misconception, without ever trying Scotch — so much for my parents teaching me to try something before saying I didn’t like it — but my opinion changed when our neighbors brought over a housewarming gift — a bottle of Glenlivet 12 year old single malt Scotch whisky. It took me a while to work up the nerve to pop open the bottle and pour a dram, but when I finally did, it was like someone slapped me awake. It wasn’t because the Scotch was smoky or peaty or even “rough”. Quite the opposite — the Glenlivet 12 year old was bursting with flavors of honey, pear and even a little vanilla. No smoke or peat here. Scotch shouldn’t be intimidating. Bourbon fans, look past the idea that all Scotch is smoky and peaty. Yes, some are, but many aren’t. Going back to the Glenlivet 12 year old — it’s a sweet, fruity whisky that’s widely available. Another great entry single malt Scotch is Glenfiddich 12 year old. It’s similar to Glenlivet 12, but adds a crisp apple note. I recently tasted the entire Johnnie Walker lineup, ranging from the $20 Red Label to the pricey Blue Label. Johnnie Walker is the most recognizable name in Scotch whisky. It’s a blended whisky, so it’s designed to be smooth and palatable. Try Johnnie Walker Black Label (about $35 at Rouses). Even some of the world’s most accredited whisky writers agree that the Johnnie Walker Black Label offers great flavor and complexity for the price. There is a hint of smoke lurking in all of the Johnnie Walkers. Not a fan? Give Chivas Regal or Dewar’s a shot — or a dram. What is a Dram?

Medium Well 150 degrees Just a slight hint of pink. Well Done 160 degrees 100% brown.

A dram is an arbitrary measure- ment, but usually one to two ounces of whisky. A double is exactly that, two drams. Neat & Tidy A Scotch whisky neat (no ice) is the classic, but you can add a cube or two if you like your drinks colder. Use a Scotch glass, snifter or small rocks glass. Cheese Pairings Just about any whisky can be paired with cheese, but Scotch and blue cheese are a traditional pairing. Smoked cheddars, aged Goudas and aged sheeps milk are also very good matches.

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MY ROUSES EVERYDAY JULY | AUGUST 2015