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In seven days, The Discovery Channel premieres a new season of The Deadliest Catch. That means it's time to practice layering Duck Farts again.  I have loved this show ever since it first started beaming into my home in 2005. I'm certain that I feel such a connection with these captains and deck hands because I grew up next to the ocean. I spent many afternoons fishing off the docks at Pillar Point  and talking with the guys working the boats. We still get our crab directly off the boats as our harbor is a hub for Dungeness Crab fishing.

When we first moved to California in December of 1980 we lived on Fisherman's Wharf in San Francisco for about two weeks. 1980 was a record season for Dungeness and we ate a ton of them. Coming from Utah, the freshness and quality of the crab was amazing. We moved to Moss Beach before the year was out and continued feasting on crab.

I drive through Pillar Point on my daily commute and every year as crab season begins, the traps (pots) stack up in the parking lot waiting to go out. My response can only be described as Pavlovian.

Getting back to Whiskey for just a moment, I've noticed that Crown Royal has rebranded their premium expression as "Crown Royal Reserve". They've changed the signature bag from a deep purple velvet to gold micro-suede. This whiskey is the signature blend of Master Blender Art Doll and was released in 1992. Now blended by Master Blender Andrew MacKay it is still crafted to the same exacting standards and qulaity. It's made from specifically selected casks of superior quality that are matured longer before being blended. It's also made from a higher concentration of Rye that adds body and spice notes. The extra aging gives it a longer finish and additional wood notes.

Duck Farts are properly made with Crown Royal, and I have taken to making them with Crown Royal Reserve. There's more Whiskey flavor to finish and it manages to come through the Kahlua and Baileys. We're just starting to play with Crown Reserve in cocktails and will have some new recipes coming soon.