Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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Drinking this tonight. Flat out delicious. This is to tequila what Iron Heart is to Levis. @mclaincausey I think you would love this!
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That’s supposed to be really good. I’ve never had it. Any thoughts? Was it expensive?
It's the most expensive($150) bottle I've acquired, thus far. Until now, I topped out at $55, for the OF 1920. My journey into better bourbon is still in it's early stages, though. So, this is a big step up. I may be quickly falling down a new rabbit hole, here.
By all accounts, the flavor profile was right up my alley. Which made the leap really easy. I get hints of brown sugar, baking spice, vanilla cake, and cherry. It's got great oak sweetness, and nice bit of rye spice, as well. From what I've gathered, char can be a concern with longer aged bourbons, but that is not a concern, here. I FREAKIN' LOVE IT. I got the last bottle in the only local store I could find it. But, if I come across another, I will likely grab it. Otherwise, I'll be very disappointed when this bottle runs dry…
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This isn’t the exact same one as it’s only 15 years old. This is from my local Total Wine. You might want to check Binny’s in the Chicago area. Not sure if this matters,because if it’s good bourbon,well somebody had to make/distill it,but Calumet sources that whiskey from someone. I read who but forgot.
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This isn’t the exact same one as it’s only 15 years old. This is from my local Total Wine. You might want to check Binny’s in the Chicago area. Not sure if this matters,because if it’s good bourbon,well somebody had to make/distill it,but Calumet sources that whiskey from someone. I read who but forgot.
From reviews I've read, the 15 is quite a bit heavier on the cherry note. The 16 seems to have achieved greater balance. That's why I opted for it. The local shop I mentioned has the 15, as well as the 14 year still on the shelf. I may give them a go, at some point. But, for now, there are others higher on the wish list. Unfortunately, shipping alcohol to Wisconsin addresses is illegal. So, I'm at the mercy of the local shops, and selection is poor, to say the least. I discovered Binny's, a couple of weeks ago. They've got a location just over the border, in Gurnee, IL. I'll be headed there, soon.
From what I've read, Barton is likely the source for Calumet…
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Thanks @Jett129
It’s on sale down the street. How is the reposado, they have it too?
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I haven’t had the Reposado, but that’s the traditional 80 proof,where as the one I was raving to you about is the Fuerte which is 100 proof. Don Fulano is made at Nom 1146 which is a very highly regarded/reputable distillery. I highly recommend the Tequila Matchmaker app. It’s free.
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OK–yeah, the blanco on sale ($58.49, their normal being $65--not the most generous discounts
) is the fuerte--I'll grab some! Thank you, @Jett129Unrelated: One thing I am itching to do is make margs with Derrumbes San Luis Potosi mezcal. In that region, they use autoclaves to cook the pinas, like tequila. So the main difference from tequila is where it's made (not Jalisco), and that it isn't required to use Weber blue agave; there's no smoke, and it has for me a distinct jalapeno taste, which sounds perfect for a mad dog margarita. And that bottle is like $30-40, making it IMO one of the great mezcal bargains.
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Let me know what you think. $59.99 is the standard price where I’m at. Caught mine at a sale for about $50 That Mezcal sounds interesting. I bought a tequila,The Siembra Valles Ancestral,which is tequila made as Mezcal. So far I’m not loving it,not sure what to do with it and it was over $100 for the bottle.
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Will do! Yeah, this liquor store isn't the best on prices or selection, though they seem to be improving on the latter, and on the former occasionally they'll have downright stupid prices.
I have had mezcals that use Weber agave. One day, that may be our only option
Then again, the viable habitats of a lot of my favorite succulents will probably spread north as things heat up and dry out.It sounds good on paper; if it isn't a good sipper, it might be good in cocktails. Vida, for example, is nigh undrinkable for me neat, but works well in some cocktails.
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This morning, my head is reminding me that this is a wonderful farm to distiller completely integrated supply chain rye.
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In honor( although 4 days late) of the passing of Hemingway — a Hemingway Sour .
Cheers Ernie!
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Have you had his daiquiri @dinobarnesberlin ? Also delicious.
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Haven't tried that one yet — but I’m going to give a try
Nice cut by the way @mclaincausey -
I was so excited to try the Hillrock Bourbon when it came out,and actually got my first pour from the legendary Dave Pickerell himself.(At Whiskeyfest) He was the master distiller at Makers,and then went on to help start Whistle Pig,before moving on to Hillrock. He unfortunately passed away at 62 in 2018. I was pretty disappointed in the bourbon,as my expectations were really high,but this rye sounds really interesting. Will keep my eye out for it.
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I hope you like it!
I do love Guy Clark, wrote so many great tunes including this one.
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Never met a daiquiri I didn’t like yet
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The maraschino is just chefs kiss in there
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I hope you like it!
I do love Guy Clark, wrote so many great tunes including this one.
another great gone too soon
