Editor’s Note: This whiskey was provided to us as a review sample by Skrewball Spirits. This in no way, per our editorial policies, influenced the final outcome of this review. It should also be noted that by clicking the buy link towards the bottom of this review our site receives a small referral payment which helps to support, but not influence, our editorial and other costs.
Good stories, bad stories, they all start somewhere. Some start with a night of drinking that ends with a round of shots. In fact, the tale of Skrewball Peanut Butter Whiskey starts with a shot.
Skrewball is the brainchild of Steven Yeng. While bartending in Ocean Beach, CA he would serve shots of whiskey with peanut butter. As the shot became popular, his wife and business partner, Brittany, helped him develop it further. Like Marjorie Samuels, who created the signature brand for Maker’s Mark, Brittany Yeng turned that one shot into the Skewball brand.
The logo of the first peanut butter flavored whiskey may seem confusing as it is a dripping black and gold marbled sheep. However, the back of the label explains it all with a definition of a Skrewball. Skrewballs are black sheep as they are “not afraid to stray away from the cliche things in life.” I consider myself a black sheep – regardless, the idea of a peanut butter flavored whiskey does not sound appealing. I’m more of a peach flavored whiskey enthusiast.
Our review of Skrewball Peanut Butter Whiskey has been a couple of years in the making. Normally, we do not review flavored whiskies, but the trend of peanut butter whiskey is here to stay. As a bartender, I was given the task of creating some cocktails and desserts with the peanut butter whiskey. I strayed away from the original shot. My goal was to create upscaled cocktails to entice the whiskey drinkers that would pooh pooh a peanut butter flavored whiskey in the first place.
You can read my review of Skrewball Peanut Butter Whiskey below, which was sipped neat. But try out the cocktails and desserts for yourselves, and maybe you’ll find the Skrewball in you. And also make sure to check out my video of all of this too.
Tasting Notes: Skrewball Peanut Butter Whiskey
Vital Stats: 35% ABV, 70 proof. Peanut butter flavored whiskey made with natural flavors and cane sugar using a corn based mash bill. 750ml $20.
Appearance: Peanut skin
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Nose: The aroma of peanut butter baking chips immediately hits the nostrils. Chocolate, similar to creme de cacao also comes through with sweetened condensed milk. There is a lot of sweetness; maple syrup, demerara sugar, etc. A bit of black pepper pops out near the end of the nose with espresso.
Palate: It is basically a bottle of liquid sugar with a hint of whiskey. The peanut butter flavor is too artificial. Yes, peanut butter in general has a lot of sugar in it, but there is at least salt to balance the sweetness. Although there is cocoa on the finish, it is not as bold as it was on the nose.
Cocktails and Dessert Pairings with Skrewball Whiskey
Fat Elvis Pairing
Cocktail – All Shook Up
- 2oz Banana Infused Tennessee Whiskey*
- 1oz Bacon Fat-washed Skrewball Peanut Butter Whiskey**
- 1 Whole Egg
- 1 tsp Caster Fine Sugar
- 2 tsp Heavy Cream
Shake all ingredients vigorously in a shaker with crushed ice. Fine strain into a 5oz stemmed glass.
*Place 1 to 2 sliced bananas in a small mason jar. Fill whiskey above the bananas. Leave overnight or longer.
**Cook your bacon and fine strain to clarify the fat into a mason jar. Pour in Skrewball Peanut Butter Whiskey. With the lid on, shake occasionally for 4 hours and then place in the freezer for 2 hours. Remove the hardened fat and fine strain the whiskey.
Dessert – The King’s Bread Pudding
- 1 Loaf Brioche Bread cut into cubes
- ½ Cup Creamy Peanut Butter
- 2 Bananas thinly sliced
- 2 Large Eggs
- ⅓ Granulated Sugar
- ¼ Cup Brown Sugar
- 1 ¾ Cup Heavy Whipping Cream
- Bacon, chopped and cooked
Make peanut butter, banana, and bacon sandwiches with the brioche loaf. Cut into 1” cubes. In a bowl, whisk together the rest of the ingredients. Grease a deep baking pan, and then place cubed sandwiches in the pan. Coat with whisked mixture. Cover and refrigerate for 2-24 hours.
Preheat the oven to 375 degrees. Pull out the bread pudding to get to room temperature before putting in the oven. Bake for 20-30 minutes until set. Serve warm with caramel sauce drizzled on top.
Skrewball Caramel Sauce
- 1 Cup Granulated Sugar
- ¼ Cup Water
- ½ Cup Heavy Whipping Cream at room temperature
- ¼ Cup Butter
- 2 TBS + 1 tsp Skrewball Peanut Butter Whiskey
- 1 tsp Fine Sea Salt
To make the caramel sauce, combine the sugar and water in a saucepan. On medium-high heat, DO NOT stir, and keep an eye until the color gets to be a nice amber. Take off the heat and immediately, but slowly whisk in the heavy cream. Once combined, add the butter, Skrewball Peanut Butter Whiskey, and sea salt until they are fully incorporated.
Afterschool Special Pairing
Cocktail – Just Say No
- 2oz Bourbon
- 1oz Skrewball Peanut Butter Whiskey
- 1 tsp Seedless Marionberry Jam
- 2 dashes Plum Bitters
- 1 dash Chocolate Bitters
- Melted Peanut Butter for rim
Dip the rim of a rocks glass into melted peanut on a plate or in a small bowl. Place a big cube in the rocks glass. Shake the rest of the ingredients in a shaker with ice to fully mix in the jam. Fine strain into the rocks glass over the big cube.
Dessert – PB & J Strudel
- 2 Puff Pastry Sheets
- Seedless Marionberry Jam
- Creamy Peanut Butter
- 2 Egg Yolks beaten
- 4 TBS Water
Glaze
- 1 Cup Powdered Sugar Sifted
- 1-2 TBS Milk
- 1 tsp Skrewball Peanut Butter Whiskey
Thaw out store-bought puff pastry sheets before working with them. On a floured surface, roll out each sheet separately until thin and roughly the same size. Evenly space out where to place the filling and keep the filling in a rectangular shape with room for edges. Then brush around the filling with the beaten egg and water wash. Place the second puff pastry sheet over the sheet with the filling. Cut into rectangles and place on a baking sheet line with a silicone mat or parchment paper. Press edges with a fork and poke holes on top. Refrigerate 20 minutes to 1 hour.
Preheat the oven to 350 degrees. Pull out pop tarts from the fridge, and then brush them with the remaining egg wash. Bake for 22-28 minutes, or until golden brown. Make the glaze, and let the strudel completely cool before glazing.
Stranger in the Alps Pairing
Cocktail – The Dude’s Sweater
- 1 ½oz Vodka
- ¾oz Skrewball Peanut Butter Whiskey
- ¾oz Coffee Liqueur
- Heavy Cream
Fill a rocks glass with ice. All together, add the vodka, Skrewball Peanut Butter Whiskey, and coffee liqueur. Top with a splash of heavy cream and stir.
Dessert – Peanut Butter Pudding Cup
- ½ Cup Granulated Sugar
- 3 TBS Cornstarch
- ¼ tsp salt
- 3 Cups Milk
- 2 TBS Butter
- ¾ Cup Creamy Peanut Butter
- 1½ tsp Skrewball Peanut Butter Whiskey
- Pretzels
- Chocolate Shavings
- Whipped Cream
First, combine the sugar, cornstarch, and salt in a saucepan on medium heat. Slowly whisk in milk until sugar is dissolved, then increase to medium-high heat and bring to a boil. Reduce to medium-low heat while constantly whisking for 2 minutes. Remove from the heat and stir in butter, peanut butter, and Skrewball Peanut Butter Whiskey until smooth and creamy.
Divide into ramekins and cover with plastic wrap so that it touches the pudding. Refrigerate for at least 1 hour before serving. Finally, garnish with whipped cream, pretzels, and chocolate shavings.
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