When stone fruit season rolls around, I know it’s only matter of time before I break out the bourbon. I love the combination of peaches and bourbon. Every season, I find myself making lots of peach bourbon desserts, like this amazing galette by Katie of Butterlust blog. This year, I couldn’t resist making a peach whisky butter.
Usually I’m a bourbon girl, but my guy at the liquor store recommended this awesome 77 Whisky by Breuckelen Distillery. Open since 2010, Breuckelen Distillery is committed to keeping the entire production process in New York state. Grains and corn are sourced from farmers in upstate NY and all of their spirits are distilled and aged in Brooklyn.
I love trying local goods and was so pleased with this whisky. Unfortunately, they aren’t equipped for tours yet, but as soon as they open a tasting room, I’ll be on my way! If you happen to come across this whisky, pick up a bottle. You won’t regret it!
Now, please excuse me, while I go slather this peach whisky butter on a grilled cheese with sharp VT cheddar…
1/2 c. butter
1/3 c. peaches, chopped
1/3 c. whisky or bourbon
1 tsp. brown sugar
For the peach whisky reduction: Roughly chop 1 – 2 peaches, depending on the size. Combine the peaches, whisky and brown sugar in a medium-sized saucepan. Bring to a boil, stirring constantly to dissolve the sugar. Reduce heat to a simmer. Stir occasionally until ]sauce has thickened, about 15-20 minutes. Remove saucepan from heat. Set aside to cool.
For the peach whisky butter: Place butter in a medium mixing bowl. Once peach whisky reduction has cooled, thoroughly mix the reduction into the butter using a rubber spatula or spoon. Once mixed, pack the butter into a ramekin or shape into a log using plastic wrap. Let the butter chill in the refrigerator for approximately 30 minutes prior to serving.
Pair this peach whisky butter with fresh waffles, banana bread or as an accompaniment to your cheese plate.
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