Distilling 101 – A Moonshine University Experience

It’s the beginning of my second week in my new role as a Sales Professional for Brooks Grain.  As a newcomer to the industry, I’m excited (and, admittedly, a little nervous) about the week ahead.  I’m about to begin the six-day distillers course at Moonshine University in Louisville, Kentucky! Moonshine University brings together the “who’s who” of the distilling industry to teach professionals, enthusiasts, vendors, and entrepreneurs an all-inc...
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22 Excellent Reasons To Drink More Whiskey

We may even have a few more! Click here to see all 22.
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Cocktail Recipe Round-Up

We at Brooks Grain didn’t invent the whiskey cocktail, but as a grain supplier it’d be a failure of due diligence not to vigorously test the end product, no matter how doctored and altered from the state in which we originally sold it.  To that end, we are always on the lookout for a great drink recipe.  The classic cocktail is constantly being reinvented, so it’s no easy task keeping up.  Fortunately, while we are busy moving grain, there are plenty of folks cra...
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The Mitch Morgan

The cold weather of winter is officially upon us.  The American Midwest is staring down the season’s first arctic vortex, which stands to bring with it icy temperatures and up to a foot of snow in the coming days.  Like you, we at Brooks Grain are scrambling for ways to stay warm.  We’ve unpacked our cold weather gear and stocked the propane tanks and wood shed, but still we knew there was something missing. Enter: “The Mitch Morgan” – a cocktail...
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Classic Mint Julep – Kentucky Style

The Classic Derby Recipe2 Cups sugar 2 Cups waterSprigs of fresh mintCrushed iceKentucky Bourbon Silver Julep Cups  No Derby Party is complete without the Mint Julep which has been the traditional beverage of Churchill Downs and the Kentucky Derby for nearly a century. Each year, almost 120,000 Mint Juleps are served over the two-day period of the Kentucky Oaks and Kentucky Derby. This is a feat that requires over 10,000 bottles Mint Julep Ready-to-Serve Cocktail, 1,000 pound...
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Thanksgiving Cocktail Round-Up

Thanksgiving is right around the corner, which means plenty of time with friends and family, as well as plenty of food.  In our estimation that’s a good thing. Of course, that isn’t always the case.  Friends can overstay their welcome, family can bicker and too much food doesn’t always sit well.Fortunately, whiskey can be something of a jack-of-all-trades fix-it this time of year.  Whether it’s a friendly peacemaker, a patience regenerator or a simple diges...
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Moonshining

Brewing beer is great, but distilling your own Moonshine is better. And more difficult. There are a lot of different flavors you can create depending on what you are looking to serve up. The images below are from a friend of Brooks Grain (FOBG) from Minnesota that turned out, well, great.As you can see from our photo there a few steps to the process and decided to capture a few of them. You will see the mashing, distilling and obviously the end product depicted here. Not quite like Otis and...
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New Year’s Breakfast a la Winston Churchill

Let us be the first to wish you a happy and healthy 2015.  You’re no doubt counting down the hours until you can begin ringing in the new year with friends and family.  As you gear up for a great night, we ask that you remember to drink responsibly and to plan your safe ride home before the night’s events begin to unfold.  After all, any idea can sound good after a few drinks – it’s the plans made while still sober that should control the conclusi...
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Beauty is in the Eye of the Beholder

Before reaching the market, grain – like all consumables – must pass inspection by the US Department of Agriculture.  The process takes place in order to stabilize fair and competitive trade practices by ensuring standards for the type and quality of the grains bought and sold.  Uniform standard bearing is nearly as old as trade itself, and while we’ve dramatically sharpened our ability to measure over time, it may come as a surprise to learn that, in the age of ...
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On Pairing Whiskey With Food

When it comes to booze and food pairings, wine has long reigned as a meal’s complimentary beverage of choice.  Whether you’re enjoying a well-rounded cabernet sauvignon and a heavy blue cheese or washing down fish with a refreshing pinot noir, the combinations are both satisfying and, at this point, well known.  Likewise, no longer are beer makers settling for simply washing down burgers and brats or pretzels, craft beer is making a strong push for recognition as a hou...
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