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I like bourbon! There I said it.  I was a vodka drinker who dabbled in tequila when I was feeling a little south of the boarder, but that was before I tasted the wide varieties of this smoky American liquor.

I always thought that bourbon was whiskey (*see below) and I am not a whiskey drinker.  But I discovered it actually isn’t.  Bourbon is sweeter, smoother and let’s face it…. sexier!  I think of Whiskey and I think of grey haired ornery-western characters without teeth or drunk southern dudes who chaine their wallets to their wranglers.  But Bourbon, well…  bourbon makes me think of warm breezy nights on the verandah, important men sitting at stately mahogany bars and generations of beautiful southern women cooking up delicious offerings in their huge kitchens. Clearly, I tend to romanticize things!!

There are no artificial flavors or colors, William Wolf Pecan Bourbon is based on a prohibition era recipe and aged for five years in charred new American oak barrels then infused with pecans and a hint of Canadian maple.  The liquor is infused with the nuttiness of pecans to make it sweeter and thicker and more like a liqueur.  This is a great after dinner bourbon over ice or mixed in a coffee or even a hot cocoa.

According to their website drinking William Wolf will not make you a better dancer, a better karaoke singer, or give you animal magnetism.   According to me, it is delicious.    Not only can you enjoy it as a cocktail but you can make awesome deserts with William Wolf Pecan Bourbon.  Just add a splash when making whipped cream for a nutty bourbon flavor and put a dollop of that on any pie…. Heavenly!   And, you can replace regular bourbon with this bourbon in your bourbon pecan pie…ooohhhh!

A bottle retails for $25.99 and makes a great hostess gift for any holiday party.

*Christopher Osburn posted a Bourbon Cheet Sheet in Men’s Journal that best explains bourbon for all us neophytes:

  • Must be made in the United States.
  • Must contain 51 percent corn.
  • Must be aged in new oak charred barrels.
  • Must be distilled to no more than 160 proof and entered into the barrel at 125 proof.
  • Must be bottled at no less than 80 proof.
  • Must not contain any added flavoring, coloring or other additives.

About The Author

Karen V. Stevens is a freelance writer. She has penned countless articles for Monsters & Critics and touching stories for

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