Tom Nixon
Posted inFood & Drink

Boozehound: Short’s Whiskey

by Tom Nixon

As a longtime burger enthusiast, I’ve been a fan of Short’s Burger and Shine for a while. Both the downtown and eastside locations have intimate, cozy atmospheres and delicious food served. When Short’s started distilling and bottling their own whiskey, I couldn’t help but wonder: Is it as good as their burgers?

Posted inFood & Drink

Boozehound: UV Sriracha Vodka Review

by Tom Nixon

The popularity of the hot sauce Sriracha has exploded in the last few years. Once a random condiment you would find at your friendly neighborhood Chinese takeaway or Thai noodle hut, the red chili sauce broken out in a major way attracting a devoted, almost cult-like following and even showing up in random places like on your sandwich at Subway.

Posted inFood & Drink

Boozehound: Fireball Cinnamon Whiskey Review

by Tom Nixon

Can’t stand the taste of regular old whiskey? Well, you’re in luck, because right now, we are living in a golden age of whiskey infusions. The idea of adding a little bit of flavor to whiskey is far from new—Wild Turkey’s honey infusion (known as American Honey since 2006) has been around since 1976. But, since the introduction of Jim Beam’s Red Stag cherry infusion in 2009, it seems everyone had gotten in on the action.

Posted inFood & Drink

Boozehound: Glenfiddich 18 Year Old Scotch Whisky review

by Tom Nixon

This week we’re plunging directly into the world of single malt Scotch. Of all the types of whiskey out there, single malts tend to be the most expensive in the whisk(e)y category and the intimidation factor can be high. Compared to a good old-fashioned handle of Jim Beam bourbon or Jack Daniels Tennessee whiskey, single malts, with their fancy packaging and expensive price tags, can seem to be more of an inconvenience than anything else. After all, that’s a healthy chunk of change you’re putting down for a bottle of whisky — is it really worth the price tag?

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