Whisky Caramel Corn

So, I don’t know if you know this, but when you make homemade caramel corn as Katherine awesomely does, its actually kind of an interesting chemistry thing.  You basically boil sugar in butter to caramelize it without burning, then add vanilla extract, typically alcohol-based, that reacts with the whole mess to help it dry chewy … Continue reading Whisky Caramel Corn


I firmly believe, if you buy a bottle, you can drink it any way you want.  Ice, water, neat, scotch rocks, freaking ginger ale.  Its your money, do what you want. However, this will lead to some flack from old boys at the bar and connoisseurs at tastings.  Here’s some predictable comments and some thought … Continue reading Justifications