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.
Cook beets until tender to fork. Skin them and cut into pieces. Mix sugar, vinegar and salt separately for each pint jar. Pour mixture over beets in the jar(s). Add enough water to cover the beets. Put on lids and place in kettle. Cover with water and bring to a good boil. Turn off burner and let set 5 minutes. Lids should pop to seal as they cool. Remove from water.