If you will remember, this year I have decided to do several smaller batches of my annual aged egg nog. I started out with v1.0 made with Stewart's dairy products and some Johnny Drum bourbon. Last night I put v2.0 to agin'.
For the dairy products in this batch I am using Ronnybrook Creamline milk and some Battenkill cream. Both of these venerable Upstate NY dairies turn out extremely high quality products, except somewhat inexplicably -- nog. I was disappointed with both of their nog offerings and you can read all about that here.
I am using Stewart's eggs (from Thomas' poultry farm) again for this nog. Thomas' eggs are pretty reliably fresh and tasty. I am going with Evan Williams bourbon for the booze. I was going to use Makers Mark but I decided to save that for sippin' and use a decent but inexpensive bourbon. Freshly grated nutmeg and the guts of a vanilla been also went into this batch (for recipe info. and proportions you can go to the original Aged Nog post).
I used one of my Formaticum cheese labels to keep track of all these mini-batches. I have dubbed this batch "Ronny/Batt." It is resting comfortably next to "The Cooking Bourbon" batch in my fridge till around Christmastide.