I drank so many Shitty margaritas tonight to impress a girl...... And I know she doesn't like me because of my looks lol
By butt Go To Postyou see a rich woman on a diet, you kick her ass
am I the only bloke here who fancies a gin?
It's probably well known but the original Sculpin IPA is my new favorite. The grapefruit is pretty good too but man did they dial in that original just for me.
Yes I enjoy the Sculpin a ton. I enjoy a lot of their beers. I'm drinking their watermelon double IPA again tonight. Fantastic.
By butt Go To Postyou see a rich woman on a diet, you kick her ass
am I the only bloke here who fancies a gin?
It's probably well known but the original Sculpin IPA is my new favorite. The grapefruit is pretty good too but man did they dial in that original just for me.
Gin is my preference, cuz I like gin fizzes.
After a week of shitty Dutch & Greek beers I'm back drinking Belgian's finest.
Enjoying some Omer at the moment, it's not the best beer of 2016 as many claim but it's pretty great.
Although I did enjoy some great Greek wine from the Stillianou winery. I'm not the greatest expert on white wine, but very nice.
Enjoying some Omer at the moment, it's not the best beer of 2016 as many claim but it's pretty great.
Although I did enjoy some great Greek wine from the Stillianou winery. I'm not the greatest expert on white wine, but very nice.
By reilo Go To PostHad some Macallan Rare Cask tonight 🤗🤗🤗🤗
How was it?
I have a bottle of Aberlour A'bunadh that I am gonna open today, seeing as it is a Korean Thanksgiving.
I think this is the first cask strength I will have drunk, 59.6% God help me.
Got some Pampero Anejo Especial from a friend who went to Fuerte Ventura.
Goddamn Rhum of the gods right here.
https://www.luxuryspirits.es/632-tm_thickbox_default/ron-pampero-aniversario-700-ml.jpg
Goddamn Rhum of the gods right here.
https://www.luxuryspirits.es/632-tm_thickbox_default/ron-pampero-aniversario-700-ml.jpg
By Arsenal x Juventus Go To PostHow was it?Most delicious. Very even tone, sweet but not like the 10, and a tiny bit more kick but it's even kick throughout and not like an aftertaste kick that just comes in out of nowhere.
I have a bottle of Aberlour A'bunadh that I am gonna open today, seeing as it is a Korean Thanksgiving.
I think this is the first cask strength I will have drunk, 59.6% God help me.
A'Bunadh is fantastic btw.
By reilo Go To PostMost delicious. Very even tone, sweet but not like the 10, and a tiny bit more kick but it's even kick throughout and not like an aftertaste kick that just comes in out of nowhere.
A'Bunadh is fantastic btw.
Just had it now, batch 50. Really enjoyed it.
Drinking the Mac12 after and it seems so underwhelming right now.
An update to my post on the previous page about aging bourbon myself :
So yesterday was the 5 week mark for the port aging in the 2L barrel to add flavor the barrel. I tried some of the port, but didn't like the effects of the aging on the port. It still had some of the sweet port flavor, but much of that was gone and replaced by a strong wood flavor. I filled the 2L barrel up with Knob Creek 100 proof. Costco had a killer deal where if you buy two handles the price was only $37 a handle. Total wine sells the handle for about $50-$55. Anyway ... I want to age this all the way up until Christmas. That would be 3 months. According to various sources, 80 days of aging in a 2L bottle is the same as aging for 1 year in a 53 gallon barrel. So by Christmas it will be like adding another year of aging to a 9 year aged bourbon and the port should really come through (I hope haha). I'm going to periodically pour a teeny bit out to taste as the aging goes along. Probably at the 1 month and 2 month marks. I'll take pictures so you guys can see the difference in color from the aging at each step.
Once this has been aged by Christmas I will barrel age a Manhattan for preparation of the super bowl.
So yesterday was the 5 week mark for the port aging in the 2L barrel to add flavor the barrel. I tried some of the port, but didn't like the effects of the aging on the port. It still had some of the sweet port flavor, but much of that was gone and replaced by a strong wood flavor. I filled the 2L barrel up with Knob Creek 100 proof. Costco had a killer deal where if you buy two handles the price was only $37 a handle. Total wine sells the handle for about $50-$55. Anyway ... I want to age this all the way up until Christmas. That would be 3 months. According to various sources, 80 days of aging in a 2L bottle is the same as aging for 1 year in a 53 gallon barrel. So by Christmas it will be like adding another year of aging to a 9 year aged bourbon and the port should really come through (I hope haha). I'm going to periodically pour a teeny bit out to taste as the aging goes along. Probably at the 1 month and 2 month marks. I'll take pictures so you guys can see the difference in color from the aging at each step.
Once this has been aged by Christmas I will barrel age a Manhattan for preparation of the super bowl.
Reilo where you at? Had some Laphroaig for the first time. Tastes like a campfire. Invigorating.
Also had Nikka Coffey Grain Whisky. Lordt. The Japanese are a wonderful people.
Also had Nikka Coffey Grain Whisky. Lordt. The Japanese are a wonderful people.
By Trey Go To PostReilo where you at? Had some Laphroaig for the first time. Tastes like a campfire. Invigorating.
Also had Nikka Coffey Grain Whisky. Lordt. The Japanese are a wonderful people.
The Quarter Cask is fantastic. Gonna pick up a new bottle this month.
What did you try?
Sure, it can be!
I've been on an Old Fashioned kick this past year. Lately I've kinda settled back into a trio of scotches:
Glenlivet 12 (a good and affordable go-to)
The Balvenie 12 Doublewood (great mid-tier)
Lagavulin 16 -- This one is quite different from the other two -- the Glenlivet and Balvenie share a similar sweet palette -- where it's quite peaty and neutral while seeped in earthy tones. I like it quite a lot as a higher-end change-of-pace drink.
I've been on an Old Fashioned kick this past year. Lately I've kinda settled back into a trio of scotches:
Glenlivet 12 (a good and affordable go-to)
The Balvenie 12 Doublewood (great mid-tier)
Lagavulin 16 -- This one is quite different from the other two -- the Glenlivet and Balvenie share a similar sweet palette -- where it's quite peaty and neutral while seeped in earthy tones. I like it quite a lot as a higher-end change-of-pace drink.
To continue my thoughts on scotches...
I really like most of Macallan's line. Their 10 year old is a very nice starter scotch, and I even had the good fortune of having their Rare Cask ($300 bottle, iirc) at a tasting event recently -- which was fantastic. But I am not sure how I feel about their 12 year old sherry oak. It's delicious, but man does the first glass have a kick. It's very strong to taste if you're not ready for it, and it's a tough one to drink quickly. It, however, does get better towards the end once your tongue gets adjusted. Maybe I'll appreciate it more as I get older.
I really like most of Macallan's line. Their 10 year old is a very nice starter scotch, and I even had the good fortune of having their Rare Cask ($300 bottle, iirc) at a tasting event recently -- which was fantastic. But I am not sure how I feel about their 12 year old sherry oak. It's delicious, but man does the first glass have a kick. It's very strong to taste if you're not ready for it, and it's a tough one to drink quickly. It, however, does get better towards the end once your tongue gets adjusted. Maybe I'll appreciate it more as I get older.
I'm partial to sherry oak scotches but I haven't tried Macallans.
Love Glenmorangie Lasanta and Tamdhu.
Love Glenmorangie Lasanta and Tamdhu.
I loved the Mac 12, but drinking other whisky has made me realise how much more is out there.
Drinking some Laphroaig Quarter Cask now, absolutely love it. Feels perfect to be drinking now that the temp here in Seoul has hit near freezing point.
Really looking forward to Xmas in London, so I can try some new whisky without having do pay the Korean mark up. Gonna spend a long arse time at World of Whisky in Heathrow.
Drinking some Laphroaig Quarter Cask now, absolutely love it. Feels perfect to be drinking now that the temp here in Seoul has hit near freezing point.
Really looking forward to Xmas in London, so I can try some new whisky without having do pay the Korean mark up. Gonna spend a long arse time at World of Whisky in Heathrow.
I spent my time in World of Whisky well. The saleswomen was really good. I tried The Balvenie Triple Cask 16, but the woman asked me if i was a fan of the Double Wood because she could tell I wasn't that impressed, so she recommended the Aultmore 18, which I absolutely loved. Looking forward to cracking open it at the weekend.
I grow less and less fond of scotch as the years pile on. I Can't deal with Peat and prefer Bourbon or Rye to even the lightly peated samples.
As an update to my self aging experience.
A: I "flavored" the barrel with port for too long. I flavored the barrel with Port for 5 weeks and as a result an 8 week aged Bourbon made the booze almost maroon in color. It wasn't bad but I wanted a more subtle effect than what happened. I'll take a picture and post later. The aging process did smooth out the Bourbon a but, but I wasn't happy with how much port came through on the pallet.
B: I"m almost done and have tasted (*and loved) my barrel aged Manhattan. Holy shit this is good stuff. The 8 weeks of aging bourbon after the port cleared most of the remnants of the port wine. After 5 weeks of aging the Manhattan, it's color has just deepened and does't resemble the dark reds from the first aging. The flavors kinda meld together better after aging a Manhattan compared to just mixing and serving. I used a 100 proof Knob Creek and did 3 parts bourbon to 1 part vermouth. A 3-1 mixture with 100 proof Bourbon should be a spicier mix, but the result so far is a sweeter mix than would be expected without aging, but also has all the spiced and flavors of the bitter melded in better as well. It's hard for me to describe the effects, but it simply wonderful and the reason I will get another barrel after one more aging. Barrel aging cocktails is legit.
I think I'll age one more batch of Manhattan and then get another barrel before I try an age an Old Fashioned.
As an update to my self aging experience.
A: I "flavored" the barrel with port for too long. I flavored the barrel with Port for 5 weeks and as a result an 8 week aged Bourbon made the booze almost maroon in color. It wasn't bad but I wanted a more subtle effect than what happened. I'll take a picture and post later. The aging process did smooth out the Bourbon a but, but I wasn't happy with how much port came through on the pallet.
B: I"m almost done and have tasted (*and loved) my barrel aged Manhattan. Holy shit this is good stuff. The 8 weeks of aging bourbon after the port cleared most of the remnants of the port wine. After 5 weeks of aging the Manhattan, it's color has just deepened and does't resemble the dark reds from the first aging. The flavors kinda meld together better after aging a Manhattan compared to just mixing and serving. I used a 100 proof Knob Creek and did 3 parts bourbon to 1 part vermouth. A 3-1 mixture with 100 proof Bourbon should be a spicier mix, but the result so far is a sweeter mix than would be expected without aging, but also has all the spiced and flavors of the bitter melded in better as well. It's hard for me to describe the effects, but it simply wonderful and the reason I will get another barrel after one more aging. Barrel aging cocktails is legit.
I think I'll age one more batch of Manhattan and then get another barrel before I try an age an Old Fashioned.
Had some cloudberry liqueur over the holidays.
It was surprisingly nice, basically tasted like cordial.
It was surprisingly nice, basically tasted like cordial.
By Fenderputty Go To PostI grow less and less fond of scotch as the years pile on. I Can't deal with Peat and prefer Bourbon or Rye to even the lightly peated samples.
As an update to my self aging experience.
Whisky isn't for everyone. Much like all things that are taste based. Just do what suits you.
The aging stuff is interesting. How big is your barrel? and where'd you even get your hands on it?
As someone who is not drinking for a few months, I probably shouldn't be asking these questions.
By giririsss Go To PostWhisky isn't for everyone. Much like all things that are taste based. Just do what suits you.
The aging stuff is interesting. How big is your barrel? and where'd you even get your hands on it?
As someone who is not drinking for a few months, I probably shouldn't be asking these questions.
I should probably clairify, I only like American Whiskey.
As someone who's not wanting to tempt you I wonder if I should respond? haha
In case anyone else is wondering (or maybe GIRI wants to make his own aged vinegar):
https://redheadoakbarrels.com/barrel-info/
http://oakbarrelsltd.com/black-hoops-customize-it/
Not too expensive. $40-50 should get you a 2L barrel which seems fine for what we would be doing IMO. I may consider going to a 3L barrel. The larger the barrel the longer the aging process. The idea is that the individual can take and add aging years to an already finished bottle, age your own moonshine, age cocktails, age vinigar etc. The smaller the barrel the higher the surface area to liquid ratio is bringing the aging time down. There's charts available online but like 2 months in a 2L barrel is like a year or so in a 50 gallon barrel.
People mess with these things though. I tried to "flavor" my barrel with port before aging a bourbon. Maybe try aging a Rum before aging a Tequilla and see if it has any effect ... that kinda thing. So far, aging cocktails is my favorite but that could be because I fucked up my first barrel flavoring. /shrug
By FootbalIFan Go To Posta bottle of san pellegrino before sleeping
what a time
nice, do you ever drink any of their fruit juices?
I am sitting next to six empty bottles of this.
By Shanks D Zoro Go To Postnice, do you ever drink any of their fruit juices?Shanks, we are meant to be m8
I am sitting next to six empty bottles of this.
I love those. Especially the mandarino/limonata ones
By FootbalIFan Go To PostShanks, we are meant to be m8
I love those. Especially the mandarino/limonata ones
