Basil Hayden, Sr. first began distilling his whiskey almost 200 years ago. This bourbon combines a spicy, peppery flavor with a dry, clean finish due to the high percentage of rye in the mash.
|Basil Hayden`s Bourbon Shallot Vinaigrette
1/3 cup chopped shallots or onion
1/3 cup olive oil, divided
1/2 cup plus 1 Tbs. Basil Hayden`s Bourbon Whiskey, divided
1 Tbs. flat leaf parsley, chopped
1 tsp. fresh basil leaves, chopped (or 1/4 tsp. dried basil leaves)
1 tsp. fresh thyme leaves, chopped (or 1/4 tsp. dried thyme leaves)
3 1/2 cups sifted flour
3 Tbs. cider vinegar
1/4 tsp granulated sugar
salt and pepper to taste
COOK SHALLOTS OVER medium-high heat in 1 Tbs. oil in a small saucepan for 2-3 minutes or until tender. Add 1/2 cup Basil Hayden`s. Cook uncovered until mixture is reduced to a glaze, about 5 minutes. Add parsley, basil and thyme. Cook 12 minutes. Cool to room temperature. Add remaining oil, vinegar, Basil Hayden`s, sugar and salt and pepper. Mix well. Chill at least 2 hours.