Marilyn’s favorite bourbon is Weller’s and I have to confess that I also like it.  She ordered a Weller’s and water at one of our favorite watering holes a while back and was told that it was temporarily out of stock.

Darla, a friend of ours at our neighborhood liquor store, informed us that the Chinese are buying up every bottle they can get their hands on.  I don’t know if it’s true, but if it is, the Chinese have good taste in bourbon whiskey.

For those of you kindred souls, here is a recipe for New Orleans whiskey sauce that goes great with bread pudding and many other desserts.  Hey, and if you can’t find Weller’s, you can use just about anything out there.  Jack Daniels is good and so is Wild Turkey.

New Orleans Whiskey Sauce

1 cup heavy cream

½ tbsp cornstarch

3 tbsp sugar

¼ cup bourbon

Bring cream to a boil in a small saucepan over medium heat.  Combine the corn starch, sugar and bourbon, then add heated cream while whisking.  Bring to a boil and be careful not to burn the mixture.  Whisk and let sit just a bit before removing from heat.