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

[Tago Mago]

@Jett129 This is our fourth bottle from Foursquare, two exceptional cask series releases, the Doorly‘s 14 and now this. Haven’t tried this one yet, but the others are all excellent

[Jett129]

@Tago-Mago I like the over ice with a little lime.

[motojobobo]

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 me

[Tago Mago]

@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]

Might just be the best Agave spirit I’ve ever tasted. As if you put a few drops of Mezcal into a glass of Tequila. For some reason the ice brought out the smokiness,as opposed to drinking it neat.

[mclaincausey]

@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!

[Jett129]

@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.

[mclaincausey]

@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.

[SKT]

@motojobobo I’m a Uigeadail man! Would love to taste the others

[goosehd]

I don’t think I’ve had a bad Ardbeg and love them all…I will not give a dram to somebody who only thinks they like scotch though…

[SKT]

@goosehd yeah…the smokiness can be quite a surprise!

[Denimhead 0]

Tree is up a little early

[GreenMan]

BB = bourbon basics

[Jett129]

@GreenMan Never really liked their bourbon,but really enjoyed their rye. Have a nosing glass that was signed by Tom Bulleit. Met him at a Whiskey Fest years ago.

[mclaincausey]

Usually not one for mixes but 1:4:1 of these left to right made a mean Mezcalito / mad dog margarita. A little smoke from the Rey Campero, and some vegetal jalapeño pepper from the Derrumbes which is autoclaved so no smoke went well with the jalapeño marg mix.