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H. Upmann 1844 Reserve Krobar Straight Rye barrel strength whiskey This is what make a great end to a good weekend.

My wife is the best.  She ordered an Advent calendar from Flaviar.  It contains a nice Glencairn dram glass and 24 whiskeys.  All tasting will be neat, without water, room temperature and then hand warmed to detect aromas.  I am a novice in describing what I taste.  I only know what I like and don't. The packaging is heavy weight cardboard printed with the "Galaxy of Whiskeys".  The booklet inside is a great reference to review after the first couple of sips.  I will write my reviews before reading the notes, so what I taste will differ slightly. #flaviar, #whiskey, #advent Dec 1st - Wyoming Whiskey Small Batch Bourbon.  Lots of caramel and a nice alcohol burn.  The linger was a bit too short, but a lovely sipping whiskey. Dec 2nd - Catoctin Creek Roundstone Rye Distiller's Edition.  This one lags behind the previous day.  The marmalade comes through strong, but the linger leaves a bit of an unpleasant flavor on the tongue and throa...

Good bye old friend.  Finished my last dram of this bourbon.  What a lovely gift from a friend.  Final tasting, there were hints of maple on the nose and linger, a good solid alcohol hit from start to finish.  I've got to make my way to Washington State for another bottle.

The day was going to make this a bad idea.  With a temperature in the upper 80s, the internal Traeger probe was not going to function properly. The Rub 1/8 cup salt  1/8 cup course black pepper 1 tbsp garlic powder 1 tbsp paprika 1 tbsp chili powder 2 tbsp coffee, ground Dry rubbed, and left overnight in refrigerator. Set temp to 180F to smoke till internal temp reached 160F.  Wrapped in foil, chicken broth added, set back on Traeger to reach 204F I had to add a small great shield to the temperature probe side to keep the temperature even in the Traeger

Dry Rub 1/4 cup dark brown sugar 1 tbs cumin powder 1 tbs garlic powder 1 tbs red chili powder 1 tbs paprika 1 tbs Lowry's Season Salt Mix together and coat meat-side of the ribs.  Let sit for 1 hour at room temp. Smoke at 180F for 3-4 hours (probe temp about 160F) meat-side up. Remove and add BBQ sauce over ribs, wrap in foil.  Cook at 350F meat-side down for 1 hour.