Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)

[pechelman]

Sounds like a great experience that night. The few times we've been on different trips it's always been smokey without any locals. I still love the place.

[goosehd]

When in Rome:

[ARNC]

I’ve taken two new bottles away with me this week. One I’ve wanted to try for ages and one inspired by recent discussion on here - vs

This is the first one and initial impressions are positive!

[Jett129]

@ARNC I bet that's delicious!

[ARNC]

@Jett129 I’m definitely glad I brought it! The only other whisky from Stauning I’ve tried is “Bastard” and I definitely prefer this.

[SourPower]

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…

[ARNC]

@SourPower that looks so good!

[SourPower]

@ARNC thanks brother!

[ARNC]

Trying option 2 tonight - inspired by recent discussion here and also strangely appropriate as the place I’m staying this week is about 7 miles from Stratford-upon-Avon.

[Jett129]

@ARNC Nice pour,and what did you think?

[ARNC]

@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!

[Tago Mago]

[SKT]

@Tago-Mago what’s your take on this one?

[pmadison95]

Having one of these southern tier bourbon smashes and watching Sunday night football.

[WhiskeySandwich]

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.

[Jett129]

@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.

[WhiskeySandwich]

@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…

[Jett129]

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

[WhiskeySandwich]

@Jett129 well, bottles like bookers are pretty special. Worth the extra cash and it’s not something that’s available elsewhere in the market at standard proof. So it’s not so much about cost per shot, but quality per pour with the option to choose your proof.

[Jett129]

@WhiskeySandwich I totally agree with quality per pour,and proof choice option trumping all else. I think quality per pour is an absolutely brilliant concept. The next time I’m doing bourbon tasting with a friend,I’m definitely going to bring that up.