Our Whisky

Malt Pie

Makes one cocktail.

  • 1 ½ ounces toasted walnut and vanilla bean infused Port Cask Finished Virginia-Highland Whisky**
  • 2 tablespoons Malt Pie Batter*
  • 6 ounces boiling water
  • 1 tablespoons light cream or nondairy substitute (such as vanilla almond milk)
  • Whipped cream
  • Ground cinnamon

Combine all ingredients into a mug and stir until thoroughly mixed.  Top with whipped cream and a dash of ground cinnamon.


*Malt Pie Batter:

  • 4 ounces butter
  • 1 cup light brown sugar
  • 1 ½ tsp ground cinnamon
  • 1 ½ tsp nutmeg
  • ¼ tsp ground cloves
  • 1/8 tsp salt

Melt butter in a small sauce pan. Add light brown sugar, cinnamon, nutmeg, ground cloves, and salt, stirring constantly.  Yields 1 cup


**Toasted Walnut and Vanilla Bean Infused Whisky: Pour 750 milliliter bottle of Port Cask Finished Virginia-Highland Whisky into a container with ½ cup lightly toasted walnuts (toast in a 350-degree oven for 10 minutes, flip halfway through). Add one split vanilla bean and let sit for two or more days.