Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
-
Confirmed these three are the 10-year. I’m pretty sure the last bottles I had were the 7-year.
And a little twist, the actual piece of furniture that’s supposed to go in the dining room isn’t here yet. The one that’s meant for the living room was delivered and ended up there temporarily, so I’ve put about half the liquor in it for now. The rest is going downstairs until the right piece arrives, then I’ll move everything back upstairs.
My wife says I need to listen more…
Old Chinese cabinet of sorts that is my liquor cabinet is now in the basement with a light that’s not centered over it, it’s driving me crazy. I will be calling my Electrician.
-
@Tago-Mago 1:1:1:1
Since my Chartreuse supply is running low and it's difficult to find these days, I'm using a close substitute; Luxardo Del Santo. The rest is mezcal, lime juice from my lime tree, and Luxardo cherry liqueur.
-
@pechelman That sounds really good
-
@Tago-Mago when a bottle already looks tasty
-
@Tago-Mago I’ve had a couple of Foursquare rums and they’ve all been Rumderful!
-
@Tago-Mago I like the over ice with a little lime.
-
The group of friends we gathered in Madrid all had drinking in mind when they showed up. These three Ardbeg bottles showed up…they are all quite peaty, but the rightmost one, Uigeadail, is sooo peaty that I imagine smoke wafting up when I sip it. Such a strong taste made it the least favorite.
The remnants all came back home with meThe journey is the objective.
-
@motojobobo from memory Ardbeg released a less peaty and smoky whisky some time ago called Blasda, which made it somewhat uncharacteristic for them. I do like the Corryvreckan in particular
-
@Jett129 any chance you can show the side label or share which edition? Still strength blanco? I haven’t tried this yet.
ETA: never mind found it. Nuestra Raices. Looks like a more traditional production approach than they usually take. I’ll look for it!
-
@mclaincausey I was thinking about you all the way when I was drinking it. Thought to tag you but figured you’d find it. This is the first Cazcanes Tequila I’m trying. They had a big sale at the liquor ,in NYC,store and I limited myself to 1 bottle,and I like getting Unicorn kind of bottles that I’m not likely to ever see in NJ.
-
@Jett129 the price and industrial methods used on their other bottles make them something I’d have to sample before purchasing (seem like tahona + prices for roller mill production). But this one seems like a throwback to how tequila was produced before a lot of it kind of got ruined and industrialized. A book I’m reading gets into what happened when the government interfered and a lot of the traditional producers modernized, industrialized, and compromised to keep up with demand and maximize profit.
These guys using direct flame on the piñas and hatchets on them before the shredder sounds interesting, even if there is a lot of modern production after that.
It would be interesting to see this guy use a clay still or even a copper alembic or refrescadora, or produce expressions with highland Weber, not so much to improve as just to see how things change.
