Episodes – Season 9

10 years of distillation -- what a milestone for Virginia Distillery Company and for American Single Malt writ large! Joshua and Jason discuss these 10 years but talk, too, about their relationship with the company that goes back 15+ years ago, before the distillery started producing their own spirits. The duo also taste through VDC's new Gingerbread Stout Cask Matured release.

Add to this, Joshua discovers that there's a difference between a "Snickerdoodle" cookie and a "Snickers" cookie, which he had been calling, in his head, a "Snickerdoodle" because it actually resembles a Snickers bar. It gets very controversial, people. The good news is, Joshua has shared his in-house "Hatton's-Snickers-Doodle" recipe below which is *delicious*. See below, and try it at home! We'd love to hear your thoughts!

Hatton's Snickers-Doodles:

• 1 cup Unsalted Butter (softened)
• 1 cup Brown Sugar (tightly packed)
• 1/2 cup Sugar
• 2 large Eggs
• 1 teaspoon Vanilla
• 2 1/4 cups Flour
• 3/4 teaspoon Baking Soda
• 1 teaspoon Salt
• 2 cups Torrone Nougut (finely chopped)
• 1 cup Milk Chocolate Chips

Method

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream together butter, brown sugar, and sugar until light and fluffy and pale yellow in color.
• Add eggs, one at a time, beating well after each addition. Stir in vanilla.
• Stir in flour, baking soda, and salt. Fold in chocolate chips and Torrone Nougat.
• Bake for 8-10 minutes or until the edges start to become a light golden color. Let cool for at least 10-15 minutes before removing from the baking sheet.
• Put a cookie in your mouth and eat it. Repeat.