100 Year Punch

About the 100 Year Punch

Timber Creek Florida Whiskey anchors the 100 Year Punch, a stirred, aromatic cocktail built with Fee Brothers Old Fashion Bitters, Bek Se Ju “100-year wine,” Q Tonic, grated nutmeg, tangerine zest, and Ssal-Yut rice syrup. It reads as an aged, aromatic, warming highball, layering the whiskey’s grain character with a specialty Korean rice wine and a subtly bittered tonic, finished with warm baking spice from the nutmeg and a bright citrus note from the tangerine zest. Whiskey grounds this drink and keeps it from drifting too far into novelty despite its unusual supporting cast.

Timber Creek Florida Whiskey brings the same grain-to-glass depth found across the distillery’s lineup, distilled and aged with real attention before blending, so it holds its footing next to a rice wine and a craft tonic rather than being overwhelmed by them. The other ingredients here, including the named Fee Brothers bitters, the Bek Se Ju rice wine, and Q Tonic, are specialty products used as called for in this specific recipe and are not Timber Creek products [VERIFY: continued availability and exact sourcing of Bek Se Ju and Ssal-Yut rice syrup not confirmed]. To build it, stir all ingredients with ice and fine strain into a chilled rocks glass filled with ice, then finish with a pinch of grated nutmeg and a twist of tangerine zest over the top.

Because of its aromatic, spiced profile, this punch suits a colder evening, a holiday gathering, or a moment when a more exploratory whiskey cocktail feels right, something to sip slowly rather than something quick and casual. BBQ chicken and peach-glazed ham both work as pairings, letting the drink’s warm spice play against the smoke and sweetness of the food. Given the specialty ingredients and layered proof here, treat this one as a savoring drink rather than a fast pour, and always drink responsibly and in moderation.

Timber Creek Florida Whiskey anchors the 100 Year Punch, a stirred, aromatic cocktail built with Fee Brothers Old Fashion Bitters, Bek Se Ju “100-year wine,” Q Tonic, grated nutmeg, tangerine zest, and Ssal-Yut rice syrup. It reads as an aged, aromatic, warming highball, layering the whiskey’s grain character with a specialty Korean rice wine and a subtly bittered tonic, finished with warm baking spice from the nutmeg and a bright citrus note from the tangerine zest. Whiskey grounds this drink and keeps it from drifting too far into novelty despite its unusual supporting cast.

Timber Creek Florida Whiskey brings the same grain-to-glass depth found across the distillery’s lineup, distilled and aged with real attention before blending, so it holds its footing next to a rice wine and a craft tonic rather than being overwhelmed by them. The other ingredients here, including the named Fee Brothers bitters, the Bek Se Ju rice wine, and Q Tonic, are specialty products used as called for in this specific recipe and are not Timber Creek products [VERIFY: continued availability and exact sourcing of Bek Se Ju and Ssal-Yut rice syrup not confirmed]. To build it, stir all ingredients with ice and fine strain into a chilled rocks glass filled with ice, then finish with a pinch of grated nutmeg and a twist of tangerine zest over the top.

Because of its aromatic, spiced profile, this punch suits a colder evening, a holiday gathering, or a moment when a more exploratory whiskey cocktail feels right, something to sip slowly rather than something quick and casual. BBQ chicken and peach-glazed ham both work as pairings, letting the drink’s warm spice play against the smoke and sweetness of the food. Given the specialty ingredients and layered proof here, treat this one as a savoring drink rather than a fast pour, and always drink responsibly and in moderation.