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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.