Thursday, May 14, 2009
Gluten Free Bourbon and Coke
While perusing one of our favorite, new Southern bimonthlies, Garden & Gun Magazine, my boyfriend and I took notice of a rec. for a 20 year old, specialty bourbon called Old Rip Van Winkle.
The next article that caught our eye touched on the ever-growing popularity of "Mexican Coke," i.e. Coca-Cola imported from Mexico. The reason for the popularity being that unlike the high fructose corn syrupy cokes that are bottled in the states, Mexican bottlers still use cane sugar. Making this a favorite among many a Coke fan, especially chefs who claim that the imported variety cooks down nicely, while the local version, simply does not.
Taylor rounded up some Old Rip Van Winkle Bourbon, I tracked down the imported Coca-Colas. Then I did my gluten-free homework and verified that regular Coke is indeed gluten-free, and so is Old Rip Van Winkle according to chemist Truman Cox:
To summarize, our process should denature and remove any allergens from our products. We do not knowingly add anything but pure Kentucky water after aging. Our testing has shown no detectable levels of proteins in our products. We have had many requests by celiac patients and have never heard of an adverse reaction to our products. As I am sure you know, please check with a doctor before consuming any alcohol products and please drink responsibly.
That night, I enjoyed my first bourbon and Mexican in condensation-laden Mignon Faget glasses. We may not be back in the south yet, but it sure felt like it.