Filtering by Tag: bourbon appetit

Woodford Reserve Series No. 1: Bourbon Al Pastor Tacos

wWw & Woodford Reserve

Women Who Whiskey has introduced it's members to a variety of Woodford Reserve's whiskey expressions. Woodford's collection includes Kentucky Straight Bourbon, Double Oaked Bourbon, Rye, & a yearly Master's Collection. Today I will be showcasing recipes featuring their Bourbon & Rye.


Bourbon Al Pastor Tacos

Woodford Reserve Distiller’s Select Bourbon is crafted in small batches, which allows them to develop distinct rich flavors of toffee, tobacco, & citrus as well as a silky, smooth, & creamy finish. I am featuring it today in a revamped version of a classic Al Pastor recipe. I recommend serving this dish with homemade tortillas, Spanish rice,  & Frijoles Borrachos.


  • Two 3 lb. Pork Loins, cubed
  • Two 20 oz. cans of Pineapple Chunks
  • 16 oz. Pineapple Juice
  •  ½ c. Orange Juice
  •  ½ c. White Vinegar
  •  ¼ c. Chili Powder
  • 6 Garlic Cloves, crushed
  • 4 tsp. Kosher Salt
  • 2 tsp. dried Oregano Leaves
  • 2 tsp. ground Cumin
  • 2 Chipotle Peppers (canned in Adobo sauce), minced
  • 2 Sazon con Achiote seasoning packets
  • ½ c. Woodford Reserve Bourbon
  • 1 bunch of Cilantro
  • 1 tbsp. Brown Sugar
  • Olive Oil


1. Combine all the above ingredients except the cilantro, brown sugar, & olive oil. Marinate overnight in a large Ziplock bag or storage container.

2. About an hour before you are ready to serve the pork, pull the cubed pork loin from the marinade and set aside in refrigerator. Pour the marinade in a food processor or blender.

3. Add 1 cup of Cilantro to the marinade, blend until smooth.

4. Pour the marinade in a medium saucepan over medium heat, add the Brown Sugar, bring to a boil, then reduce heat, simmering ~40 minutes. The sauce should be the consistency of ketchup. Remember as the sauce cools, it will become a little thicker, so do not overcook. Cover and remove from heat. Serve as a sauce with the cooked pork.

5. Heat a medium skillet over medium-high heat, add ~1 tsp. of Olive Oil to the skillet & sauté the cubed pork in small batches. Add ~1 tsp. of Olive Oil per batch of pork.

Great accompaniments for the Al Pastor Tacos are pickled red onion, pickled or fresh jalapeños, Cotija cheese, cilantro, sour cream, lime wedges.

Woodford Reserve Series No. 2: Bourbon Beans (Frijoles Borrachos)

Bourbon Beans

A tasty new take on the traditional Frijoles Borrachos, this recipe features Woodford Reserve Bourbon, spicy chorizo, & smoked ham hocks. Serve alongside Arroz Rojo & Al Pastor Tacos.


  • 16 oz. Dry Pinto Beans, soak overnight
  • 3 Garlic Cloves
  • 1 Onion, quartered
  • 2 Carrots, coarse chop
  • 2 Celery Ribs, coarse chop
  • 1 Jalapeño, remove stem
  • 1 tbsp. Olive Oil
  • 1 lb. uncooked Chorizo, remove from casing
  • 4 oz. can Mild Green Chilies, chopped
  • 14 oz. can Diced Tomatoes
  • 1/4 c. Sofrito
  • 1/4 c. Recaito
  • 1 packet Sazón con Achiote (optional)
  • 3 c. Pork Stock
  • 3 c. Water
  • 2 Bay Leaves
  • 2 Smoked Ham Hocks
  • ½ c. Woodford Reserve Bourbon


1. Soak the beans overnight in water; sort the beans, discarding any that did not plump up.

2. In a food processor or blender, pulse the Onion, Carrot, Celery, & Jalapeño until minced.

3. Heat Olive Oil in a 6-8 quart stockpot over medium heat. Add the uncased Chorizo, sauté for ~3 minutes, then add the pulsed vegetable mix. Continue to sauté until the onions become translucent and vegetables are fragrant, ~5 minutes.

4. Add the chopped Green Chilies & Diced Tomatoes, continue to sauté ~2 minutes.

5. Add the Sofrito, Recaito, & packet of Sazón, stir until the ingredients are well mixed, and continue to sauté for ~2 minutes.

6. Add the soaked Beans, Pork Stock, Water, Bay Leaves, & Ham Hocks.

7. Bring to a boil, then reduce heat to low, cover and simmer, cook for 1-½ hours.

8. Take out 1 cup of the cooked beans, mash them then add them back to the stockpot along with Woodford Reserve Bourbon. Mix well and continue to cook, uncovered, for 30 minutes.

9. Taste for final seasoning, adjust for taste, and serve!

Virgil Kaine Series No. 3: Roasted Brussels Sprouts

Roasted Brussels Sprouts with Virgil Kaine Ginger Bourbon & Apple Cider Glaze

The sweet & tangy glaze made with bourbon & apple cider pairs well with crispy roasted Brussels sprouts & toasted hazelnuts. This dish is a perfect side to a light chicken or pork dish. This recipe was created to accompany my family’s Thanksgiving feast, cut the recipe in half for ~6 serving portion size.



  • 1/4 c. White Vinegar
  • 1/2 c. fresh grated Ginger root
  • 3/4 c. Virgil Kaine Ginger Infused Bourbon
  • 2 ½ c. Apple Cider
  • 3/4 c. Apple Cider Vinegar
  • 1 tbsp. Dijon Mustard
  • 24 oz. Hickory Smoked Bacon, diced
  • 4 cloves of Garlic, minced
  • 1/2 c. Sweet Vidalia Onion, diced small
  • 2 Granny Smith Apples, peeled, cored, & diced
  • 1 tsp. Salt
  • 1 tsp. Black Pepper
  • 1/4 c. Honey
  • 1/4 c. fresh Lemon Juice

Brussels sprouts:

  • 1 c. Hazelnuts, chopped and toasted (can use almonds or macadamia nuts)
  • 3 lbs. small Brussels sprouts, halved
  • 2 tbsp. Extra Virgin Olive Oil
  • 2 tsp. dried Thyme Leaves
  • 1/2 tsp. Salt
  • 1/2 tsp. Pepper
  • 8 oz. Crème Fraîche


1. Complete all of the prep work, such as grating the ginger, mincing the garlic, dicing the bacon etc., setting everything aside until it is ready to be used. Preheat the oven to 425 degrees.

2. In a medium saucepan over medium-high heat, combine White Vinegar, Ginger Root, Ginger Bourbon, Apple Cider, Apple Cider Vinegar, & Dijon Mustard, stir until mustard is mixed through. Heat the sauce, uncovered, until it comes to a rapid boil, and then reduce the heat to low. Continue to allow the sauce to simmer, stirring occasionally, until it is reduced by about half and has thickened slightly. Reducing the sauce will take ~30-40 minutes. While the sauce is reducing, you can move on to the next step in the recipe.

3. In a medium skillet, over medium heat, brown the diced Bacon until cooked through and crispy. Using a slotted spoon, scoop the diced bacon from the skillet and set aside on a paper towel to drain. You will use the bacon drippings too cook the garlic, onions, & apples. Add the minced Garlic and diced Onion to the bacon drippings, keeping the heat on medium. Add Salt & Pepper and sauté until the onion begins to caramelize and turn translucent, ~6 minutes.  Add the diced Apples, tossing until mixed with the onions and garlic. Continue to sauté for ~3 more minutes. Reduce the heat to low, add the honey and lemon, stir until honey has melted through the mixture, ~1 minute. Remove the skillet from the heat and set aside. Once the bourbon cider sauce has reduced, add this apple-bacon mixture to the saucepan and set aside.

4. Place the chopped Hazelnuts on a medium baking sheet in a single layer. Place the baking sheet in the preheated oven, the nuts will toast quickly, ~3-5 minutes. You should shake the baking sheet or stir around the nuts about 2 minutes after placing them in the oven to prevent burning and allow even toasting. Once the nuts have browned, take out of the oven and set aside for later use.

5. In a large bowl, toss the halved Brussels Sprouts in Olive Oil, Thyme Leaves, Salt & Pepper. Place the Brussels sprouts on a large baking sheet in a single layer. Place the baking sheet in the preheated oven, roast for ~20 minutes, or until they have browned and are tender. Remove from oven and place in a large serving dish.

6. Toss the Brussels sprouts with the toasted hazelnuts and the cider-bourbon-bacon glaze that you had aside. You can either add a dollop of crème fraîche to individual servings or toss the entire mixture with 8oz crème fraîche prior to serving.

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.