#PEANUT BUTTER FLAVORED WHISKEY HOW TO#
How to Make Peanut Butter Whiskey Cocktails Others adore its savory, buttery flavor, saying its taste is akin to caramel popcorn. Some imbibers argue that peanut butter whiskey is closer to a digestif or liqueur than real whiskey, being that its flavor is so sweet and the texture so rich and almost sticky. (Skrewball is made with real peanuts not all peanut butter-flavored whiskeys are.) Peanut butter whiskey is typically on the sweet side in flavor and thick in texture with notes of vanilla, butterscotch and, of course, peanuts. Most whiskeys already boast notes of caramel, vanilla and toasted nuts, thanks to the white oak barrels they’re made in. Some purists may turn up their noses at peanut butter whiskey, but we think there’s something to be said for the nutty mashup. Peanut butter and whiskey may sound like a strange pairing at first, but Yeng doesn’t see it that way: “We see peanut butter as a comfort flavor that many people grew up loving rather than a trend.” That’s right: This grown-up spirit tastes like straight-up nostalgia to anyone who grew up on the condiment. That cocktail was such a hit, I knew I had to bottle it up and share it with the world.” “It blends sweet and savory with a creamy texture into something I had never tasted before…When I opened a whiskey bar, it only made sense to combine the two to create a signature cocktail. “After spending six years in a refugee camp where food scarce, the taste of peanut butter after I arrived in America was like the taste of freedom,” he explains. Yeng got the idea after he came to the United States and tried peanut butter for the first time. There are a number of peanut butter-flavored whiskeys out there today- Skatterbrain, Sheep Dog, Ballotin, Ole Smoky, PB&W, SQRRL, Shepherd’s P’Nutty and Hard Truth, to name a few-but Skrewball arguably started it all. Its popularity waned quickly (despite President Jimmy Carter’s brother Billy publicly touting the product while inebriated with the brand’s spokesmodel), and the flavor combo didn’t really show up again until a few years ago, when Skrewball hit the scene in 2018. Our process uses less than 10% of the wood required to make a 53 - gallon barrel.In the ’60s and ’70s, a whiskey and peanut butter-based dessert liqueur called Peanut Lolita was being produced in Pennsylvania. Produce approximately 20 barrels of aged product in a single shift per day with our 1,000 gallon system (coming soon). Test new formulations and know the outcome almost immediately. Plus, cut the angels’ share in half (or more).
How we do things differently at Two Trees DistillingĮxperiment and craft unique and intriguing flavor profiles across a variety of spirit categories using an endless combination of wood types and flavoring.Ĭapitalize on emerging trends and expand into new markets with the ability to supply on demand.Įliminate the need for a cooperage, barrel housing and multiple years to age a comparable product. Our wood chips are hand selected to pair with a specific grain and toasted to just the right char bringing rich flavor profiles and a hint of smoke. The true art of our craft spirits lives within the balance between the finest quality grains, pristine Appalachian Mountain water and the full-bodied perfection from our toasted wood chip varieties. The physical changes in the liquid that typically take years to achieve, we can accomplish in a single working day.
Deep in Appalachian Mountain country, Two Trees Distilling created a proprietary process that mirrors and accelerates the natural process that occurs when alcohol is aged in wooden barrels over time.
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