West Hollywood: Brunch at The Eveleigh with Hudson Maple Cask Rye Whiskey Recap
Talk about synergy. After Hudson ages their whiskey, they send out some of their barrels for other uses. Wood’s has then aged their maple syrup in whiskey-aged barrels. And then they sent back those barrels which is what Hudson used to create the Maple Cask. The whiskey isn’t flavored with maple but rather the flavor is imparted from aging in casks that formerly held maple syrup.
The Eveleigh paired brunch with a few drinks. The starting drink; Bergamot Sour was just right for a sunny morning. Hudson Maple Cask was shaken with bergamot-infused sherry giving it a beguiling quality.
Bergamot Sour – Hudson Maple Cask Rye, bergamot-infused Amontillado sherry, lemon, cane syrup, orange essense
The Eveleigh got us excited with spam and eggs but turns out it was “spam” and eggs. Yep, that spam was really yam. Still, it’s got a great consistency and we were satisfied. It didn’t hurt there was also a little of that Hudson Maple Cask rye spritzed on top.
I’m not normally a pancakes person– preferring waffles over ’em but I can get down with spelt hotcakes. Remember that maple syrup that’s been aged in Hudson whiskey barrels? Well, it turns out that maple syrup is just great over hotcakes.
And it’s used in the Maple Old Fashioned. Ooh, there’s bacon! All is not lost at this (mostly) vegetarian brunch.
Maple Old Fashioned – Hudson Maple Cask Rye, Lustau Oloroso Esperatiz, Wood’s bourbon barrel aged maple syrup, orange bitters, candied bacon garnish
I don’t eat ketchup generally so I probably passed up a good thing with the chili-rye ketchup meant for the bravas potatoes. But these spuds didn’t need to be drenched in the red stuff. They were so crispy and perfect.
Really, it might be time to go back to Eveleigh for brunch. Or at least another festive taste of that Maple Cask.