Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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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
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Correct @Jett129 , it's this one: https://www.lavaldotaine.it/en/products/bitter-aperitivo-artigianale/#1 . I've found this one to complement the mezcal (or gin) better than Campari. And yes, equal quantities built in the glass.
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@Jett129 and @Tago Mago, hope you don’t mind me jumping in. I haven’t played with mezcal but for classic gin negronis I’ve started using Rinomato Bitter Scuro instead of Campari. I think it’s an improvement, sticking with equal proportions.
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@Tago Mago, usually Martini Riserva Speciale Rubino (but could be Antica Formula Carpano if I’m feeling flush). The gin varies a lot but I often revert to Juniper Green Trophy. Incidentally, this is the only gin I have tried that works for me in a bijou (green Chartreuse rarely plays nicely).
What gin do you usually go for?
