Member's Mark Egg Nog (1.75 L)

by Member's Mark |
Item # --

Why we love this

Made with imported Caribbean rum, real cream, cane sugar and a medley of other classic ingredients, our egg nog is a splendid way to holiday!

About this item

  • Made with rum, cream, real eggs and cane sugar
  • Subtle rum flavor with thick and creamy bread pudding taste
  • Notes of nutmeg, cinnamon, vanilla custard and molasses cookie
  • 30 proof (15% ABV)
  • 93 Points from Beverage Tasting Institute
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Get into the holiday spirit with Member's Mark Egg Nog (1.75 L).

What are the Key Ingredients?

Every winter when we make this bottled egg nog, we use real cream, eggs, cinnamon, nutmeg and cane sugar. When you taste it, the familiar holiday flavors of fresh ground spices, vanilla custard and molasses cookies mingle with the smooth, sweet warmth of imported Caribbean rum.

Enjoy a chilled glass of fresh egg nog while you curl up next to the fireplace, or share some with friends and family at your holiday party. For a festive touch, try adding a dash of nutmeg.

When Did Egg Nog Become a Holiday Drink?

For nearly a millennium, holiday celebrants have imbibed egg nog, since long before egg nog in a bottle, like Member's Mark Egg Nog, existed. The drink originated in early medieval Britain as “posset,” a hot, milky, ale-like drink. By the 13th century, monks had developed a version incorporating eggs and figs. Because milk, eggs and sherry were foods of wealthy people, egg nog was often used to toast to prosperity and good health. Imagine, healthy egg nog!

In the 1700s, egg nog hopped the pond to the American colonies and became tied to the holidays. American colonies, which contained many farms, had plenty of chickens and cows. In addition, they made cheaper rum, which soon became a signature ingredient of the best egg nog.

The origin of the name, however, remains a mystery. Some believe that “nog” comes from “noggin,” which means a wooden cup, combined with “grog,” meaning a strong beer. For whatever reason, by the late 18th century, the term “egg nog” had stuck.

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