Old Crow

Nectar of the Gods

Published on November 20, 2004 By pseudosoldier In Misc

[For greywar. Happy Birthday.]

Searching for recipes for the Thanksgiving pot luck on Wednesday, I ran across one for "Candied Yams with Bourbon." Sounds great, and it gives me an excuse to get "1/4 cup Kentucky bourbon, high quality," which would most likely involve getting a greater quantity of said fluid...
I then started to think of what "Candied Yams with Old Crow" would be like.

So, as my mind will do, it wandered, meandering... and then Googling. old crow recipes "old crow" recipes "old crow" recipes bourbon

An interesting page, "The Bourbon FAQ" (with an interpretation of "frequently=once"), at http://www.straightbourbon.com/faq.html Link featured:

29. My father-in-law has been a fan of Old Crow Bourbon for years. Now I drink Old Crow. Yet it is very rarely mentioned anywhere. How do bourbon fans rate Old Crow?. Why is it such a secret?. I know it's a Jim Beam product. What's the deal here?

Old Crow is a very venerable name. Most authorities credit Dr. James Crow with the development of what we recognize today as bourbon whiskey. Old Crow was also a top seller, competing with Jim Beam for #1 bourbon through most of the middle decades of this century. When bourbon sales started to tumble, Old Crow suffered more than most. Jim Beam absorbed National Distillers, owner of Old Crow, in 1987 and immediately closed the distillery (they still use the warehouses). The Old Crow you buy today is essentially the same whiskey as Jim Beam White Label, or maybe not even quite that good. Beam considers it a "bottom shelf" brand. They don't give it much support and they certainly don't put their best whiskey in the bottles.
[credit: Chuck Cowdery]

Venerable? I suppose that's one way to phrase it. Others opinions may not be so high, but there were a few culinary uses I found. The first, at some random blog, http://peachfront.diaryland.com/newvan.html Link :

Breakfast: Cinnamon-crusted bread pudding made from whole wheat bread, applesauce from a Fuji apple, half a cup of raisins, a teaspoon of vanilla and a teaspoon of Old Crow bourbon. I have a rapidly developing theory that the bourbon you choose to drink is not the same as the bourbon you wish to subject to tons of sugar. The Old Crow did me proud in the pecan pie, and it did me proud this morning in the bread pudding. I started with the recipe in the cookbook that D's father wrote and changed it around based on what I had in the kitchen. I'm not sure he would approve, since he clearly stated "1 teaspoon vanilla or bourbon," but the result was wonderful.

Encouraging! I may even try this. But the far more interesting result was at cooks.com Link . Take a gander at that beaut!

I don't know that I'll make the Yams in Crow, or even Yams in other Bourbon, but I do know my favorite recipe for this venerably named liquor:

Mix Old Crow, ice, and Diet Dr. Pepper to taste. Imbibe heavily. Cheers!

Comments (Page 2)

pseudosoldier

on Dec 29, 2004

...I am so hungry.Damn it, Why did I skip breakfast?Envy? No. I blame Iraq.

C'mon, man. That's not even proper Haiku.

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