Broadslab Legacy Reserve Hand-Crafted Liquor
Johnston County, North Carolina
This Broadslab liquor comes from a legacy of moonshiners according to the label. It’s corn heavy for a whiskey, but that moonshine history likely plays into that. Yellow corn is the coloring and it smells like corn, too, which either means that corn dominates its flavor profile or I’m not imaginative today. It also smells of root-vegetable starch or corn that has sat around for a while—which it has, ageing in charred oak barrels.
That picture has rocks added, obviously. Its taste is by the book for a whiskey, by which I mean it’s both tasty and lacking in anything particularly unique. I want to call what I taste caramel corn, but it’s closer to buttered popcorn that’s stayed a bit too long in the popper—believe me, I know of what I speak. I used to work in a movie theater, and you haven’t lived until you’ve had popcorn smothered in nacho cheese when you’re a broke college student on a break. I don’t mean that snack is good, just that it’s something to experience.
Add in some pepper and stale popcorn hits the mark as a descriptor. There’s definitely a spice kick on the backwash. I know stale popcorn doesn’t sound appealing, but I honestly don’t think this is a bad whiskey. It’s plenty smooth and flavorful, but it doesn’t stand out for me.
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Seriously, that label is like porn to this foodie. The color, the slightly askew bold font with cursive writing and the handwritten lot # — I don’t know how to describe it. It does things to me. Things like make me buy the bottle. And I have not been disappointed since I did.
The whiskey’s color is yellow-brown, like light corn syrup. It smells sweet for whiskey, bringing corn to mind. The alcohol burn hits first on sipping, but it passes fast. I would call it medium bodied with vanilla, bacon, and butter notes that are really pleasant rolling over your tongue.
That’s all I have to say. It’s delicious, and I’ll buy more.
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Last winter I tried Noodles & Company’s seasonal additions to their macaroni and cheese menu, a task that I took up with gusto. Their seasonal items are lighter fare for the summer: a trio of salads. I was again invited to try them for free and share with you, my lovely readership, my thoughts on the new items. Let’s go from worst to best, shall we?
Salad #1 is the Chili-Lime Ginger Salad.
This salad wants to be amazing. It looks pretty cool with that pile of rice noodles on top, but those noodles are its ultimate undoing. There were way too many of them for a salad. In fact, there was way too much of everything but lettuce for a salad. The noodles were not cooked enough, and they had absolutely no flavor, not even some salt to enhance their natural taste. There just was no taste. But I could have overlooked that if the rest of the meal was worthwhile—everything has a weakness, and I am a forgiving person. Hiding beneath those noodles were thick matchsticks of carrot, chunks of cucumber, loads of red onion, bell pepper strips, peanuts, mint, black sesame seeds, and strips of chicken breast meat. The dressing was the best of all three salads because of its refreshing and light elements of lime, chili, and ginger. The peppery chicken strips were tasty, and the carrots where thicker than normal for a salad and very crisp, which I enjoyed. However, the rest of the salad just didn’t pull together, starting with those noodles. One-word description: Flavorless.
The other two summer salads on Noodles & Company’s menu are much better options than the first. Salad #2 is the Backyard Barbecue Chicken Salad.
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