That’s Using Your Noggin
Dec 07, 2018
Two hundred and sixty cadets smuggled gallons of whiskey onto the dry campus. After drinking more than their share off “spirited” eggnog they wrecked the place and almost shot one of the professors. Twenty cadets were court-martialed. Luckily Jefferson Davis and Robert E. Lee that were in attendance escaped expulsion.
We know eggnog as something we drink after Thanksgiving through the Christmas holiday. When alcohol is added to it it’s called Milk Punch or Egg Milk Punch. I just call it Eggnog because I can’t imagine drinking it without a little “holiday cheer” mixed in. There are several theories on where the name comes from but the one that makes the most sense to me is the Middle English word “noggin” which was used to refer to a small wooden mug shaped like a head and sometimes had a face on it. The idea being that when you drank the egg and milk mixture with spirits it “went to your head.”
In the American South eggnog is traditionally made with Bourbon. The rest of the US commonly uses Bourbon or brandy. Michter’s, High West, Four Roses Bourbons and any of the Gallo brandies or Suau brandy from Spain make an excellent choice for mixing.
In Puerto Rico they make “Coquito” and in Mexico they drink “Rompope.” Both are eggnog-like drinks using rum as the spirit. Rums like Brinley Gold Spiced, and Ron Abuelo Anejo have the right flavor profile and are a perfect price point to make a great nog.
In Peru they call their nog “Biblia con Pisco” made with, you guessed it, Pisco! Some Piscos have flavors of orange blossom, peach, and almond making them a perfect pairing with a cream based drink.
The British traditionally use brandy and many of Britain’s Upper Crust will stand for nothing less than France’s best Cognacs. If you want to take it to the next level then Cognacs like Camus VS or Merlet will add richness and depth.
Obviously eggnog is very versatile so find what works best for you. Everyone’s palate is different so there are very few wrong answers. George Washington had a hard time deciding which spirit to use so he served his guests a mixture of eggnog, rye whiskey AND rum! Happy Holidays. Cheers!
Michter’s Straight Bourbon is made from a carefully selected mashbill that features the highest quality American corn. It is then matured to the peak of perfection. Truly “small batch” each batch of our Straight Bourbon is batched in a holding tank sized to fit a maximum of twenty full barrels, leaving no margin for “blending out” imperfection and thus necessitating excellence from every barrel. Reflecting the spirit of the Bluegrass State, Michter’s Straight Bourbon is nuanced, mellow and earthy.
With a taste profile of cinnamon, clove, anise, eucalyptus buttons, evergreen “gin-like” flavors and a vibrant finish, Double Rye! is absolutely superb for sipping alone or sharing with other cowboys and good-looking strangers. 92pts Tasting Panel
“Mellow spice, rich fruit, hints of sweet oak and caramel on the nose. Mellow, ripened red berries, dried spice, well-balanced, rich on the palate. Soft, smooth and pleasantly long finish.” 91pts Ultimate Spirits Challenge 2018
Four-year-old molasses-based rum, aged in oak barrels. Blended with natural vanilla, nutmeg, clove, orange and exotic island spices.
Notes of toasted butterscotch on the nose. Very light woody taste.
“True to its moniker, this brandy has refined nose that balances sweet cream and baked plum fruit with a hint of stony minerality. The palate is light with a bright freshness and finishes quite dry and sophisticated.” 91pts Ultimate Spirits Challenge 2018; Silver, SF World Spirits Competition 2016