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October 31, 2007



We tried infusing whisky with bacon once. It didn't go so well. Maybe this is a better way of doing it!


Suddenly I don't feel so strange for enjoying Bacon Salt with Dalwhinnie. It is delicious.

Charles-A. Rovira

I wouldn't screw with the Canadians. We can give wicked hearaches.

(By the way, it a rye whiskey which imparts a different flavor from the peat used in Scotch.)


Canadians call Canadian whiskey Rye, as in "I'll have a Rye and Ginger (Ale)". And thanks to Charles, we now know why that is. Mmmmmm, "Maple Rye and Bacon".

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