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Virgil Kaine Series No. 2: Ginger Bourbon BBQ Sauce

Virgil Kaine Ginger Bourbon BBQ Sauce

This Asian-inspired BBQ sauce featuring VK’s Ginger Infused Bourbon has quite a kick! Adjust the amount of cayenne pepper/hot sauce that you use if you cannot tolerate a little spice. This sauce is great on all grilled and smoked meats and is particularly good to toss in pulled pork or pulled chicken.


  • 4 tbsp. fresh Ginger root, minced
  • 4 tbsp. Butter
  • 1 c. Virgil Kaine Ginger Infused Bourbon
  • 1 c. Light Brown Sugar
  • 1 1/3 c. Ketchup
  • 1 1/3 c. White Vinegar
  • 1 c. Frank’s Red Hot Sauce
  • 2 tbsp. ground Cayenne Pepper
  • 2 tsp. Garlic Powder
  • 1 tsp Sesame Oil


In a saucepan over medium heat, melt 4 tbsp. of butter and add the minced ginger root, sauté for about 3 minutes, or until the ginger becomes fragrant. Add 1 cup of VK Ginger Infused Bourbon to the saucepan along with the Light Brown Sugar, and whisk until well blended. Next whisk in the Ketchup, once blended, you can add the remaining ingredients, mixing thoroughly. Turn the heat up to medium-high, allowing the sauce to come to a gentle boil. Once the sauce has begun to boil, stir the sauce to prevent sticking, then turn the heat to low, allowing the sauce to simmer, uncovered. The thickness of the sauce will be determined by how long you allow it to simmer. For a thinner sauce, good for pulled meats, simmer for approximately 30-45 minutes, stirring occasionally to prevent the sugars from burning. For a thicker sauce, good for grilled meats and general dipping, simmer for 60-75 minutes, stirring occasionally to prevent the sugars from burning. Remember as the sauce cools, it will thicken slightly. Store the sauce in the refrigerator in well sealed Mason jars. The sauce is good for approximately 3 months from opening and should remain refrigerated.


Virgil Kaine Series No. 1: Ginger Bourbon Marinade

wWw & Virgil Kaine

Women Who Whiskey has had the pleasure of introducing our members to South Carolina’s Virgil Kaine Lowcountry Whiskey Co. They offer 3 whiskey spirits, Robber Baron Rye Whiskey, High-Rye Bourbon, & Ginger-Infused Bourbon.

VK Ginger-Infused Bourbon begins by aging a young bourbon. The mash is 60% corn, 36% rye and 4% malt. The mash is then used to macerate the heirloom ginger varietal, Yellow Hawaiian. The bourbon is then refined until a smooth lingering finish is achieved.

Over the Thanksgiving holiday I created 4 amazing recipes using VK’s Ginger-Infused Bourbon, 3 savory and 1 sweet, which my family enjoyed immensely. I hope you do the same!


This Asian-inspired marinade is great for meats you plan to BBQ or throw in the smoker. This marinade is ideal for Chicken, Pork, Shrimp, & Fish, however feel free to experiment with whatever you like! I placed Pork Ribs and Chicken Wings in the marinade overnight, then slow cooked the meat in a smoker using Apple Wood.


  • 5lbs of Chicken Wings or 2 Slabs of Pork Ribs (4-5lbs)
  • 1/2 c. Rice Vinegar
  • 1/4 c. Fish Sauce
  • 1/8 c. Hoisin Sauce
  • 1/8 c. Sambal Oelek Chili Paste
  • 1/8 c. fresh Ginger-root, minced
  • 3 cloves of Garlic, minced
  • 1 c. Cilantro, chopped
  • 1/8 c. Light Brown Sugar
  • 1/2 c. Virgil Kaine Ginger Infused Bourbon
  • 1/2 tsp. ground Cayenne Pepper
  • 1 tsp. ground Black Pepper
  • 1/4 c. fresh Lime Juice


Mix together all of the above ingredients, except the meat, until well blended. Place the meat in a sealable storage bag or storage container that has a lid, and pour the marinade over the meat. Toss the meat in the marinade until well-coated and let sit in the refrigerator overnight, or for at least 3 hours. Cook the meat to your preference and serve with the Virgil Kaine Ginger Bourbon BBQ Sauce.