IRISH CREAM doesn’t always have the best reputation among whisky drinkers, but that’s somewhat undeserved.
Sure, it hardly resembles actual whisky and is a key ingredient in frivolous cocktails like the Mudslide, but Irish cream — invented in a mere 45 minutes in 1973 — makes a delicious after-dinner drink, and is the perfect single-ingredient addition to coffee when you need more than just caffeine to pick you up. “Irish cream adds a fantastic texture and ultimate creaminess to cocktails,” says Georgina McKevitt, bartender at The Irish Times Pub & Restaurant in Los Angeles.
HERE IS Part Two of John Zapper’s comprehensive review of our Global Flavors’ flaghsip yeast, Global Express, all about distilling his wash.
“Regardless of the type of reflux column still you use (T500 or Pure Distilling) the instructions are reasonably simple: siphon all but the bottom wort into your boiler, add your conditioner and distill as usual.