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.
Fill a large saucepan with water, and set over high heat. Bring water to a boil. Stir in salt, and add beets; boil until beets are fork-tender, about 45 minutes. Drain, let cool, and rub off skins under cold water. Heat olive oil in a large skillet over medium heat. Add garlic, and cook until just golden, about 3 minutes. Add beet greens, and season with salt and pepper. Cook, tossing greens until wilted. Remove skillet from heat.