Home > Uncategorized > Brisket-Infused Bourbon Is Now A Thing

Brisket-Infused Bourbon Is Now A Thing

July 24, 2013

Thankfully, Austin’s CU-29 opens at 4p, and they’ll be infusing six-liter batches of a mystery bourbon with two pounds of Franklin’s moist for over a month before freezing it, removing the fat, and straining it into what must be the happiest jug in the world.

Goodness knows that BBQ and bourbon whiskey go well together. I, personally, would not have tried serving them in the same glass.

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