stalk and barrel cask #5

Stalk and barrel cask #5


Chicken soup for the solo

Take some chopped up veggies and some cut up raw chicken and throw it into a pot. Top with boxed chicken stock. Bring to a boil for a while. Throw in some raw pasta or rice after some boiling and continue to cook until starch is done. Ladle and serve with salt and pepper shaker beside bowl.

Chicken soup for the soul

Do you have a whole chicken? Great! season your whole chicken on the inside with salt and pepper. Stuff with a cut up apple, or halved lemon, or both. Mix some softened butter with herbs, salt, pepper and separate the skin of the chicken from the meaty parts(breasts, legs). Stuff the butter inside between the skin and meat and rub the butter onto the meat. Distribute it evenly. Roast the chicken at 350 f for an hour or so. Reserve any juice collecting from the chicken. You’ll notice the skin separating from the legs when its time to see if its cooked completely. Let chicken cool before stripping the meat off the bones and dice the meat to 1/3 of an inch.

Heat a large pot over medium heat and cover bottom of pot with good quality olive oil. When the oil gets hot, you can place in some chopped carrots, celery and onion, that have been diced carefully and in small pieces(1/3 inch). After stirring and seeing the veggies turn a little translucent, season lightly with salt and pepper. Soon we will add a stock we have crafted the day before.

The stock is the integral part of the flavor base in this soup. if you have chicken bones at home, hopefully from an entire chicken you’ve processed yourself, place them into a large roasting pan with high edges. Preheat your oven to 350 f for about twenty minutes before you place the roasting pan of bones in the oven, so when you do put them in, they roast evenly. Collect and refrigerate any excess fat melting off the bones and when they become a light golden color, add in some large chopped onions, celery and carrots. Turn everything regularly so that nothing burns, but roasts evenly. When your ingredients reach a rich golden color, remove them from heat and reserve. Let the roasted items cool to room temperature.

To make stock: Have a large pot handy. Place the roasted ingredients into the pot(crack large chicken bones like legs and wings first. Just break them in half) and top with cold water. Add two sprigs fresh garden thyme, 3 bay leaves, a dozen peppercorns and some parsley stalks. Place the pot on low heat and slowly let the water come to a simmer with no lid on top of the pot. The more slowly the water comes to a simmer the better. If you boil the water, you will cook proteins and coagulants on the outside of the bones, and you will seize any marrow from getting into your stock.

After an hour, you might see some bubbles coming to your stock. One or two bubbles every few seconds. Perfect. Let that simmer at that temp for another 6 hours. You will notice some frothy foam build on top of your stock. Scrape it off and discard, and for christs sake, do not stick your spoon in and stir the stock. Ever. After the 6 or 7 hours of simmering and scraping foam, strain your stock through a sieve, then through a finer sieve, then through cheese cloth. Refrigerate or transfer immediately to a pot with sautéing vegetables.

Remember that fatty stuff that came off the roasting bones? Pull it out. There will be a layer of fat covering some jelly. Discard the fat, put the jelly into your stock.

So now we have stock added to some sautéed vegetables bring that concoction up to a rapid boil, then drop the temperature down to a simmer again. Add that flavorful diced chicken, and taste your liquid. Bland? Add a little salt and continue to cook for a minute. Taste it again. What does it need? Maybe a splash of Worcestershire? Tobasco? Taste it again. More salt? Add a little. Maybe toss in a cinnamon stick for a rustic approach. Once your soup is to your liking, pour it on some warm buttered noodles you’ve precooked in salted water.

Now you’ve just prepared an excellent soup from scratch with your own hands, and you’ve done it well. Its well worth giving to others, or even selling it at a restaurant. Congratulations. Still waters distillery in Toronto has done the same thing. They’ve crafted fine whisky from scratch with their own hands and never just slammed out some stuff to get the money rolling in. your soup is worth buying because its cared for and crafted with love. So is stalk and barrel whisky.

Alc. 60.3% – cask strength


unassuming clear bottle with plain white decals.


cask strength

surprisingly calm for 60.3% with a light roasted nut appeal, floral, pears, fruit blossoms and confectioner sugar. very light in oak.


foamy banana candies, sweet with barley sugars. simple and non-complex. I find some smoke or the lightest of peat.


first sip at cask strength literally made me push my seat back. wow. powerful. rich and full. nutty with golden orchard fruits. i never knew barley whisky could taste this good. little spice and pepper. don’t kid yourself, the alcohol does bite back. hard to hold on the palate. oh so smooth.


tell tale from the nose. fruity and sweet with a little gingery heat.


please note:

after adding 1/3 water, to bring it down to 40%, i found this to be unbalanced, just not the same.

barry stein and barry steinman had actually got the ball moving and created still waters distillery in early 2009, and started creating their own brand of spirit, in house. they stay true to their definition of ‘craft distillery by producing true ‘small batch’ whiskies in house with their own still.

sure, a lot of companies are producing ‘small batch’ whisky, but the term doesn’t have to follow any real specifications. stalk and barrel is crafted on site, in their own distillery, start to finish.

the barrys handle and oversee every aspect of this whiskies production right down to the labeling and hand packaging.

to get some revenue coming in to the distillery, the barrys had sourced out some whiskies to blend with some of their own product to create a highly regarded blend. the barrys are still aging casks as they fill for even more outstanding single cask projects. the progress of these barrels can be viewed on the still waters site.






Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s