It's deer season, and while there are lots of different ways to process a deer, I would guess that most people have never tried their venison this way.

A distillery in New Hampshire has tried something that most people can't even imagine trying - venison flavored whiskey.

Yup, it's made with deer meat.

They're called Tamworth Distilling and the whiskey is called Deer Slayer - venison flavored whiskey.  Essentially they added venison to the whiskey as it aged to give it what Steven Grasse (one of the makers) calls a "savory component."

"The gaminess of the venison lends itself as a savory compliment to the sweetness of the wheat whiskey creating a truly creative carnivorous concoction" - Steven Grasse, Tamworth Distillery maker.

The Deer Slayer whiskey will be available for purchase on November 14th in case you've got someone on your Christmas list who shouldn't go without it.

They don't stop there.  They're also coming out with a brandy that is made from durian fruit,  otherwise known as the corpse flower - a fruit that is known for being incredibly pungent.  This is how they describe it:

"The “corpse flower”, is not for the faint of heart – But the rewards are plentiful. While the sweet and ethereal scents of most flowers are meant to attract bees and other pollinators, the grittier blooms use the scent of decay and death to attract all manner of insects."

Oh...and if that doesn't do it for you, there's also a whiskey that is made from the oil extract from the castor gland of the North American beaver called "Eau De Musc."  I'll let you go ahead and do your own research on where the castor gland is on a beaver.


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