Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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@pechelman interesting, we were the first customers and had the bar to ourselves for an hour. Once it filled in, it was a good mixture of Japanese and Gaijin- because this is a holiday weekend there are a lot of domestic tourists in Osaka. I did not notice anyone smoking, or the smell of cigarettes anywhere in this evening.
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I have been waiting a decade to experience the hallowed grounds of the Yamazaki Distillery.
It is hard to put into words how incredible their property and tasting lounge makes you feel. Outstanding experience from start to finish as we explored their Whisky Museum, imbibed on some of the finest drams of our lives, and exited through their gorgeous Gift Shop…
After sampling their premiere aged Whiskies, we were most impressed by the beautiful peat smoke and Sherry notes of the Hakushu 25. I will be dreaming of this bottle until I am lucky enough to taste it again some day…
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@ARNC thanks brother!
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@Jett129 very different to the Stauning last night but also good. The Bardstown is somehow gentler despite the higher ABV. Maybe it’s better suited to late summer/early autumn and the Stauning more for later in the season with its singed orange, cinnamon and ginger notes. I’ll have to revisit both before I’m sure.
No regrets about either!
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Having one of these southern tier bourbon smashes and watching Sunday night football.
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I am stupid.
Today I learned about cutting your barrel proof bourbon down to a preferred alcohol content by doing simple math to determine the ratio of water.
Yea, only today.
I know now, so you don’t have to rub it in.
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@WhiskeySandwich I don’t buy the really high proof/130 and over proof spirits,as the heat is just too intense. I prefer to let the master distiller dilute it.
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@Jett129 yeah I agree, that’s what I’m getting at though. Don’t get me wrong, I enjoy a small taste at barrel proof, to get the full flavor, but it lasts longer (and so do I) if I proof it down myself between 90-100.
It’s really just a matter of a 3:1 ratio. Bring a 120 down to 90 proof and it’s a game changer. The distiller just uses water anyway. I use my double filtered well water. Makes the bottle last longer…
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So while you are correct in that the distiller just uses their local water,but they charge us less when they do it. So how many extra shots from the cask strength,do you have to get to equal the cost per shot of the regular proof? If anyone out there feels like doing the math,have at it. Having said all this just about everyone I know buys the cask strength and dilutes it to strength. @WhiskeySandwich
vs 
