Tonight: homemade brats poached in chicken broth with red potato salad and a few bottles of Shiner bock.
Tomorrow: Steak de poulet frit under a creamy white pepper gravy and maybe a few sips of corn likker that has been aging in a 5 liter charred oak barrel for the last 3 years.Very smooth but still a bit young.
A friend owns a micro distillery and we have been playing around with a "rapid aging" process that has been very well received by his customers.
