Review: Skrewball Eggnog
Skrewball, The Original Peanut Butter Whiskey just released Skrewball Eggnog. It is made with real dairy cream, natural flavors and of course Skrewball Peanut Butter Whiskey. For those unfamiliar with Skrewball it was created in 2018 by Steve Yeng, a Cambodian immigrant and his wife Brittany Yeng. Steve and his family own a couple of restaurants including OB Noodle House in Ocean Beach California and The Holding Company in San Diego. A peanut butter flavored whiskey cocktail was the signature cocktail he developed for the restaurants. Steve thought a peanut butter flavored whiskey would be a big seller. He worked with his wife Brittany who has a Masters Degree in chemistry while she was on maternity leave to develop Skrewball Peanut Butter Whiskey. While brandy has been the traditional spirit to blend with eggnog, rum, cognac, and whiskey have also been used to make a tasty adult eggnog. Skrewball Eggnog weighs in at 29.5 proof. By comparison Rumchata is 27.5 proof and Bailey’s Irish Cream 34 proof. It pours to a milky eggnog color. The aroma leads with peanut butter and baking spice. Additional time brings out dairy cream, ginger, and whiskey. The salted peanut and dairy cream entry has a thick and creamy mouth feel building to a peanut butter and eggnog ice cream peak. It fades with peanut butter whiskey and finishes with salted peanut, thick dairy cream, egg wash, cinnamon, nutmeg, and a splash of whiskey.
Made in Mira Loma California
14.75% Alcohol
Score: 91
Award: Gold Medal