Cabin Fever usually runs about $25 (thought tonight we found it for $20), and the same size Jim Beam runs $20… if you like whiskey, and like maple, I highly recommend the Cabin Fever. Out of the three, the crown had cost the most at $32 for the medium bottle. Overall, Crown gets a huge thumbs down, Jim Beam gets a thumbs up, and Cabin Fever gets a “thumbs way way up”. I could only have it on the rocks or with water however… If given the choice between Jim Beam Maple and crown, I will pick the Jim Beam without hesitation. I don’t think I could have more than one glass of this stuff since sugar in my drinks tends to make me feel worse. It’s much lighter in color and significantly sweeter. It is miles above the Crown, but still not as good (in my opinion, Lisa disagrees) as the Cabin Fever. With tonight’s Cabin Fever purchase, we were also given a nip of the Jim Beam to try (didn’t want to waste money on a whole bottle in case it was as gross as the Crown so the guy threw the nip in with our purchase). Even Lisa and mom can drink it (but as of tonight, Lisa prefers the Jim Beam since it’s sweeter – see below).Ĭabin Fever has a great maple/whiskey color unlike either the Jim Beam (light tan) or the Crown (medium brown)… it’s just wonderful all around. Though I prefer it on ice, I could also drink it neat. It does give you a nice warm feeling throughout. Remove the lid and strain into a coupe glass or rocks glass (affiliate link).
(This is called a dry shake.) Then remove the lid and add ice. It doesn’t burn either on the way down or once it settles in your stomach (the crown burned for so long…). First, add the whiskey, lemon juice, simple syrup and egg white to a cocktail shaker without ice. The maple is definitely present but not overpowering. I couldn’t do that if it was really sweet. I can drink more than one glass in a sitting. Cabin Fever isn’t as sweet as maple syrup (my brother says it is, but he also just prefers straight whiskey without any flavor at all), but still tastes like it. I finally was able to convince one store to try stocking it. I was so sad, but it renewed my motivation to get my hands on Cabin Fever. Think a mix of cleaning chemicals out of the cabinet combined with pesticides and you might be on the right track for what crown’s version of “maple” resembles… I gave the rest to my mom, who mixed with a bunch of other stuff to be able to cover the nastiness. I can’t even begin to describe what it tastes like other than having a heavily “chemical” taste (I was going to say “after taste” but it’s really like that from first sniff). It wasn’t sweet, but it also certainly wasn’t maple flavor. The chemical taste overpowered even the alcohol flavor. (This is referred to as a 'dry shake.' It's good for incorporating the egg white before adding ice to the shaker. Seal the shaker and shake vigorously for 10 seconds. Popularity relative to other wines, spirits and beers, irrespective of vintage, based on the number of searches from May 2021 to Apr 2023. Place the bourbon, lemon juice, simple syrup, and egg white in a cocktail shaker.
Cabin fever whiskey sour pro#
Unfortunately, I about spilled the remainder of my glasses as I spit out what was in my mouth. Please login or subscribe to PRO to view data from the last ten years. I took it home excited to try something that could quell my thirst for Cabin Fever. They only had one size, so I reluctantly shelled out $32 for it. I caved and tried Crown’s new maple flavored whiskey. No one wanted to order it without me committing to buy an entire case (now, I love the stuff, but a case would last me a year and cost way too much). I visited a number of stores with no luck. Then we moved and something horrible happened: it was so new with so limited marketing, no one here carried it.
I first tried Cabin Fever up north on a whim (ginormous package store, fresh paycheck, liked the thought of maple in my alcohol). While remarkable now, this would also age well, evolving and maturing beautifully over the next few finish.Ok, so I’m a snob.
The texture is smooth and creamy, with medium carbonation and a dry yet sour finish. These notes carry through to the sweet-and-sour palate, alongside glimmers of lightly toasted oak, dried leaves and white pepper. Fruity scents of green apple and underripe plum, peach and white cherry unfold, but are quickly overshadowed by pungent notes of plain yogurt, hay and sourdough bread. Naturally soured by farm valley winds blowing wild yeast into the brewery's oak casks, this sour brown ale pours frothy and thick. They have been at the forefront of craft-beer innovation for decades now, and this wild selection-an homage to traditional European wild-ferment ales but sourced entirely from within Wisconsin-proves that they have no intention of slowing down. Husband-and-wife team Dan and Deb Carey have been producing some of the most sought-after craft beers since establishing New Glarus in 1993.
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