Nothing goes collectively fairly like peanut butter and jelly — besides perhaps peanut butter and whiskey. The match made in heaven was made a actuality simply final 12 months by husband-and-wife duo Steven Yeng and Brittany Merrill Yeng, who run OB Noodle Home and Bar 1502 in San Diego, California. After serving locals many, many peanut butter-flavored whiskey pictures, they bottled the recipe and known as it Skrewball.
The vegan and gluten-free boozy beverage was not too long ago awarded a double gold medal for “Finest Flavored Whiskey” on the New York World Wine and Spirits Competitors, so there’s little question it’s nice, however we wished to style it for ourselves to ensure. Due to our mates over at Skrewball, this first-of-its-kind whiskey landed fortuitously within the palms of our drinks editor. She introduced it house for a household gathering and fortunately had a number of glasses with smoked sea salt on the rim.
Whereas it undoubtedly has all of the hallmarks of a very good whiskey, there’s no denying that the peanut butter taste is there, too (though it is not overwhelming). After we requested how the 2 have been mixed so seamlessly, an organization consultant sadly informed us that the recipe and course of are secret.
That is particularly nice for non-whiskey drinkers as a result of the boldness that usually comes with the spirit is barely muted by the richness of the peanut butter. It’s akin to Jack Daniel’s Tennessee Honey within the sense that it’s easy, flavorful and reasonably candy. There’s no harsh chew, and it leaves a terrific aftertaste lingering in the back of your throat. Simply don’t go kissing anybody with an allergy. Skrewball is 70 proof, but completely pleasing neat, on the rocks with no mixer or as a shot.
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