Oak, vanilla, rye, allspice, nutmeg, hints of maple and orange in a subtle combination that speaks little of its 100 proof......... excellent, excellent nose that delivers a highly complex cluster of aromas. Taste: A very balanced and controlled dram of bourbon essence. It offers a proper measure of oak dryness, a contrasting and delicious dose of sweet vanilla and caramel, and a zip of rye to set the whole in a wonderful whirl. Just first rate bourbon that seduces with beautiful balance.
Canning Pickled Beets. 1  1. Sanitize your canning jars. You can boil them for 10 minutes or simply run them through the dishwasher's hottest cycle. 2  2. Heat your canner. Follow the manufacturer's instructions to heat up your canner in preparation for canning beets. 3  3. Boil and peel the beets.
1 Dressed Baked Beets: Put the skinned beets, whole, diced or sliced in a saucepan or skillet; add the butter, sugar, salt and pepper; heat and serve. 2  Baked Beets in Cream: Thinly slice skinned baked beets; heat in saucepan or skillet with cream, add salt and pepper; just before serving add lemon juice. ;do not wash beets! , 2 if there is dirt that bothers you, wipe it off with a paper towel; moisture will cause the beets to steam and that is not what you want. 3  Place beets in a casserole, cover with the lid and seal the entire casserole tightly with foil; bake at 400Â° for 60-90 minutes.