Peg Leg Porker Peg Nog

Holiday comfort in a bottle. Peg Leg Porker Peg Nog is the house “eggnog” built by legendary Nashville pitmaster and Peg Leg Porker founder Carey Bringle, using his award-winning Peg Leg Porker Tennessee straight bourbon as the backbone. This isn’t grocery-store nog. It’s rich, boozy, smoky-sweet, and unapologetically Southern. Bringle is known for filtering his bourbon through hickory charcoal (not maple, as in the classic Tennessee “Lincoln County” method), which gives the whiskey subtle barbecue smoke and a caramelized oak note. Peg Nog leans straight into that identity. Expect lush custard body, baking spices, vanilla, toasted sugar, and that telltale whisper of hickory warmth that sets Peg Leg Porker apart. It drinks like dessert by the fire—big, creamy, slightly dangerous. Released seasonally and usually only around the holidays, Peg Nog has become a cult local drop. Fans wait for the “It’s PEG NOG season, y’all!” announcement and grab bottles for parties, gifting, and Christmas-morning tradition. It’s not just festive. It’s become part of Nashville holiday culture.

Nose: Vanilla custard, sweet cream, nutmeg, caramelized sugar, and a gentle hickory-tinged bourbon warmth.

Palate: Rich egg custard, melted vanilla ice cream, cinnamon, brown sugar, and Peg Leg Porker bourbon’s signature caramel-and-smoke profile.

Finish: Long, cozy, and a little sinful—lingering nutmeg, sweet cream, and soft oak-char warmth.

Start sweet: Peg Nog loves pecan pie, bread pudding with bourbon sauce, or maple-pecan sticky buns. Those desserts mirror its brown sugar, vanilla, and spice.

Go savory: serve alongside country ham biscuits or smoky breakfast sausage—the salty fat sets off the sweet custard and hickory-char bourbon note.

Party move: pour over crushed ice with a sprinkle of fresh nutmeg and pair with chocolate truffles or pralines for an instant holiday dessert cocktail.