Orders are available for pick-up at Restaurant Nicholas at 160 Route 35 South Red Bank, NJ 07701 during the following times:
Monday: 9:30-3:30; Tuesday – Friday: 9:15am – 9:00pm; Saturday: 11:00am – 9:00pm; Sunday: Closed
$79.00
Our “story” with Whistle Pig goes way back. Their master distiller David Pickerel was a friend to us & a loyal supporter of Restaurant Nicholas. Turns out he liked good food.😜 To say David was a big deal in Kentucky would be the understatement of the year. How else do you think all my connections in Kentucky started?
The Boss Hog himself always made sure we had the best barrels for the restaurant. He & I even once blended a few barrels together. I kinda think he just wanted to drink together. Sadly the whisky world lost a legend a few years ago & I lost a friend. I have a few more barrels of Whistle Pig that he & I picked still up at the farm in Vermont & today I am releasing our 3rd barrel of 10 year Whistle Pig.
Aged- 10 years
Proof- 107.7 Proof (Cask Strength)
Nose- Licorice, charred orange peel, fall spice
Palate- Rye Spice, vanilla, pumpkin bread
Finish goes a mile long with just the right kind of burn
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#24 Wine of the Year (2022), Wine Spectator
92 Points, Wine Spectator – 91 Points, James Suckling
“This supple red shows a core of cherry and plum fruit allied to olive, juniper and tobacco notes. Delivers well-integrated tannins and acidic structure, lingering nicely on the finish.”
This is my third private barrel of Bourbon that I sourced from Bulleit and my first since 2022. Believe you me, they give you a ton (and I mean a ton) of samples to go through to make up for lost time. The winning combo is something people are going to love. Allow me to introduce you to Barrel #5-B3-82. It’s smooth and layered, with a full creamy mouthfeel and manages to sneak in at 104 Proof. On the nose, I get fresh cut oak, vanilla and brown butter. On the palate, freshly baked banana bread, burnt orange and graham cracker.
Rich and creamy notes of toasted oak, vanilla, caramel, and fresh baked Bundt cake immediately flood the sense’s as soon as you pop this one open. Bottled at 100-Proof, you get a little bit of heat on the front palate followed by rich oak, leather and freshly baked bread. As it starts to open, you get some sweeter, creamy vanilla notes that cream in as well as campfire s’mores and a dash of pepper. The finish is long, and a bit spicy which leaves a memorable aftertaste and leaves you wanting more.
We’re nearing the end of what was a flawlessly crafted, high energy coastal Chardonnay release from one of California’s hottest spots. It’s still every bit as bright and refreshing as you could want and it hits with clean, pristine green apple fruits, pears and citrus notes with a hint of that limestone-influenced minerality. It’s a fantastic wine for all seasons, the perfect pair with mixed seafood, summer tomatoes, corn and freshly caught fish.
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