Cacho de Cabra (Goat's Horn)
Mellow Chilies of South America
Cacho de Cabra [Ca-cho day Ca-bra] -
Goat's Horn, a smoked chili pepper from Peru and Chile noted for its intense smoked chili flavor. (Heat: 1K - 5K Scoville.)
Pasilla de Oaxaca [Pa-see-ya day Wa-ha-ca] -
Aisle of Oaxaca, a smoked chili pepper from the Mexican state of Oaxaca noted for its luxuriously rich smoked chili flavor. (Heat: 4K - 10K Scoville.)
These chilies both start out about as hot as a Jalapeno, but we use a custom flavor extraction process to take the smoke and the robust chili flavor without all the heat. After the process, the whiskey is equivalent to a mild Anaheim pepper (about 1000 Scoville). Honey tempers and balances the chili flavors for a smooth sipping whiskey you can enjoy neat or on the rocks. Got a favorite cocktail using Cacho? Send it in!!
Color: Deep reddish-brown.
Aroma: Three layers of whiskey caramels, honey, and BBQ.
Flavor: Broad and densely packed with light sweetness from grain and honey supporting big chili notes. On the finish, the heat builds pleasurably for a couple of seconds then recedes leaving a slight tingle.
Available in 750 ml. Bottled at 40.0% ABV.
Find It Here:
Old Fashioned Goat
2 dashes Angostura Bitters
2 oz Cacho de Cabra
While the original Old Fashioned calls for a sugar cube, you can probably skip that here since Cacho brings some honey to the party.
Muddle the Orange, Cherry, and Bitters in an Old Fashioned glass. Add a large ice cube and pour over the Cacho de Cabra then give it a quick stir. Toss in the orange zest and enjoy, the old fashioned way!
Cabra Limón (Lemon Goat)
2 oz Cacho de Cabra
1 oz Lemon Syrup
5 dashes Peach Bitters
In a tin, lightly muddle 3 Sage leaves and one Rosemary sprig in Lemon Syrup. Add Peach Bitters and Cacho de Cabra. Shake and double strain over large ice cube in a chilled rocks glass. Express Lemon peal over the top and garnish with Sage leaf.
Cocktail and image by: Cocktails With Corinne