Lori Ann Bailey Wets Your Whistle With Everything You Need To Know About Whisky

Welcome to episode 16 with your host this week, Lori Ann Bailey, who will be sharing the history of whisky along with some fun facts and examples of how everyone from kings to farmers love the malted libation. Have history, book or wine question you want us to answer in a future show?Email us! [email protected] This episode was paired with:Glenlivet Scotch and Jim Beam Bourbon Additional Research on Whisky: http://mentalfloss.com/article/30278/what%E2%80%99s-difference-between-scotch-whiskey-and-bourbon & https://www.whisky.com/information/knowledge/production/overview/types-of-whiskies.htmlLink to Whiskey Glasses by Morgan Wallen: https://youtu.be/FjBp30kjzTcCarol's Recipe for Whiskey Crab Soup: Ingredients Red Sauce: 1 cup olive oil 6 cups shredded carrots 3 cups chopped red onion 2 Tbsp dried basil 1/4 cup chopped garlic 1 #10 can diced tomatoes Soup Base: 3 cups flour 1 lb butter 1/4 cup chicken base 1/4 cup fish base 1 1/2 gallons of water Soup Ingredients: 3 1/2 cups Red Sauce 2 Tbsp Old Bay seasoning 1 Tbsp white pepper 1 cup lemon juice 2 Tbsp Worcestershire 2 Tbsp Tabasco 1/2 gallon heavy cream 1/2 cup Sherry 2 oz Jack Daniels 3 cups Dungeness crab meat  Directions Red Sauce: 1. Combine following ingredients in a large stock pot: olive oil, carrots, onions, basil and garlic. 2. Cook over high heat, stirring regularly, until carrots are tender, then add tomatoes. 3. Return to a boil, then remove from heat and let stand 5 minutes to cool. Puree mixture in blender until smooth. Soup Base: 1. Bring water to a boil in a large stock pot, and add fish and chicken base. 2. Return to a boil then reduce heat. 3. Melt butter for Roux in a sauce pan over high heat. 4. Add flour slowly to boiling butter. 5. Remove from heat and stir until smooth. 6. Add Roux to stock, mix well, cover and let cook over low heat 5 minutes. Soup: 1. Add all but last 4 ingredients to soup base and mix well. 2. Add cream, sherry, whisky and crab meat, stirring gently but well. 3. Slowly heat to serve to prevent from scorching. What I read this week:The Earl of Benton by Madeline Martin: https://amzn.to/2WjfLr9My book(available online where books are sold!):Highland Deception: https://amzn.to/2YKegQ9 Our Websites-- find our links to social media on our websites and sign up for our newsletters!Lori Ann BaileyEliza KnightMadeline Martin Follow History, Books and Wine on Social Media!Facebook:https://www.facebook.com/HistoryBooksandWineTwitter: @HistoryBksWineInstagram: @HistoryBksWine Stay tuned for our next shows!June 6th: Next Happy Hour - All About Wine!June 13th: Eliza Knight on BoudiccaJune 20th: Madeline Martin on Grace O'MalleyJune 27th: Lori Ann Bailey on Joan of Arc Support the show!https://www.patreon.com/historybooksandwineSend us Fan MailSupport the show