Murphy - Morgan Murphy-Southern Living Bourbon & Bacon-Charred Smoked Sipped & Savored

Contents

Why whisky is brown. Why bourbon is sweet. Why you should never drink anything else.	Bacon has a magical quality that cant be denied. Read on for a little bit of the how and why.
Master these cocktails and prepare to have many, many friends.	Get your festivities off on the right hoof with a bacontizer.
Because some days just call for a jug of hooch.	Weve taken ordinary sides and added bacon magic.	Weve taken ordinary sides and added bacon magic. You will never look at collards or mac n cheese the same way again.
Yes, you can have bourbon at every meal. These butters, jams, dressings, and sauces will help you improve your intake.	These unbelievably delicious entres are worth building an entire meal around.
Is there a better way to end the meal than with a sweet something improved by Kentucky whisky?	Generally, pig candy is made with strips of bacon that are coated with brown sugar or caramel.

Warning: This book contains an improbable amount of drinking, smoking, and lard consumption. Warning: This book contains an improbable amount of drinking, smoking, and lard consumption.

Do not read it and drive. Do not make anything in this book and then operate heavy machinery. Do not serve any of these recipes to people whom you do not want to see again. The total fat and alcohol content of Bourbon & Bacon is the caloric equivalent of a nuclear weapon. You may gain 30 pounds just reading it. The only whole grains in these recipes were immediately made into whisky.

Caution aside, if you want to eat (and I mean really eat) some delicious dishes, if you want to imbibe the best cocktails and spirits the South has to offer, this is your book. Bourbon and bacon are the Souths two smokiest flavors, and the rich traditions behind both are full of legend and lore. (But not lies. Southerners may remember big, but we dont lie.) Life is short, so take a moment to enjoy it. Splurge on a fine bourbon. Whip up some of these decadent recipes.

Entertain friends and those you love in the grand Southern tradition of its not done till its overdone. If youre going to spend time working in the kitchen or your bar, make sure what youre making is delicious. A little indulgence wont do you in so long as you stick to the mantra, everything in moderation. Well, everything except bacon. Cheers, Morgan @_morganmurphy (on Twitter) Preface MORGAN MURPHY has written a fine book on two of my favorite things on earthbourbon and bacon. Many writers have tackled writing about both but not under one cover.

He has a clear grasp of what bourbon isno easy featand he explains in a highly entertaining fashion just what bourbon must be. Bourbon & Bacon is the perfect way to learn about Americas native spirit, especially how to enjoy it in great cocktails and recipes. After reading it, even the most inexperienced at the art of bourbon tasting will be able to throw down like a master distiller about the aging process and just how to enjoy the various bottlings. While many people think you shouldnt put a good bourbon in a cocktail, Morgan believes (as I do) that the better the bourbon, the better the cocktail! Oh, and who doesnt love bacon? Julian Van Winkle III,
President, Old Rip Van Winkle Distillery Foreword MORGAN MURPHY has turned out a collection of musings, recipes, and anecdotes that have got my memories stirred up, my mouth watering, and a wide smile stretched across my face. With a skillful blend of levity, wit, and due reverence, Morgan has cobbled together a dash of essential information, a pinch of history, and heaping helpings of both exciting recipes and tantalizing images into a dish of a book that youll want to wipe clean with a buttermilk biscuit. Whether youre a lifelong devotee of both, or simply, heaven forbid, a curious neophyte on the subjects, theres quite a lot to enjoy in Bourbon & Bacon .

Its certainly a thrill to share these introductory pages with my good friend and one of Americas finest bourbon makers, Julian Van Winkle III, and Im downright honored to be a part of this stylish, fun, and informative project from Morgan Murphy and the good people at Southern Living . Allan Benton,
Owner, Bentons Smoky Mountain Country Hams New white oak gives bourbon its brown color. After years of service, most barrels have a second life aging Scotch, sherry, or rum. IN THE BARREL Why whisky is brown. Why bourbon is sweet. Why you should never drink anything else.

A LIQUID BY ANY OTHER NAME Is it whiskey or whisky? The Irish spell it whiskey. The British, Canadians, and Scots: whisky. You can trace the heritage of many bourbon distilleries by which spelling they choose for the label. The very word whisky itself descends from the Celtic word uisce for water. The Irish called it uisce beatha and the Scots uisge beatha, both water of life. What eau de vie is to the French or aqua vitae is in the Mediterranean, whisky is to the descendants of Gaelic culture.

And what about moonshine? Throughout British history, with its various, ahem, disputes with Ireland and Scotland, taxes on malt and liquor, and ousting of monasteries under Henry VIII, distillation of whisky became an underground, clannish affair. Families often cooked at night, when darkness cloaked the smoke of their stills, giving us the word moonshine. All Bourbon is Whisky Bourbon whisky is the best brown liquor on Gods green earth. It comes from fermenting grains such as corn, wheat, rye, and barley. Ferment grapes, you get wine. Ferment potatoes-and-Lord-knows-what-else, you get vodka.

Let yeast gobble up sugarcane, you have rum. Distill a Christmas tree: gin. Whisky has but three ingredients: water, grain, and yeast. But its how bourbon whisky is distilled and aged that truly sets it apart as the great American spirit. NOT ALL WHISKY IS BOURBON Hang around a bourbon distillery long enough and youll see truckloads of corn, rye, wheat, and malt arrive for milling. Bourbon, by law, must be comprised of at least 51 percent corn.

In the same way that different grains give bread flavor (whole wheat bread vs. rye, for instance), the combination of grains that make up any particular bourbon determines its eventual taste. Distillers call this grain recipe the mash bill.

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