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Post by adamwarlock2099 on Jun 15, 2022 16:43:47 GMT -5
I've been tempted to try it, as a big fan of Guinness, but I'm afraid it will be more "coffee" than beer and I do NOT like cold coffee of any kind. So I am not sure. Unless it were available as a single can purchase where I shop than I might try it. I need to go to the liquor store tonight so I may give it a look see.
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Confessor
CCF Mod Squad
Not Bucky O'Hare!
Posts: 10,201 
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Post by Confessor on Jun 18, 2022 3:54:01 GMT -5
Anyone else enjoy espresso martinis? They're always fun to have on a night out.  |
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Post by Roquefort Raider on Jun 18, 2022 17:49:03 GMT -5
Anyone else enjoy espresso martinis? They're always fun to have on a night out. I had no idea that existed. Sounds like what James Bond would drink in the morning. |
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Post by Rob Allen on Jun 20, 2022 10:33:00 GMT -5
My co-workers were greatly amused by the fact that this is real:  They've been joking about "breakfast beer" for a long time. This is one of their favorite images (this one's not real)  |
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Post by Rob Allen on May 13, 2023 12:05:40 GMT -5
Reviving this thread to share my latest discovery - cider with bitters. My favorite so far is Scrappy's Lavender bitters. A few shakes of that in a glass of hard cider really livens it up.  |
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Post by tartanphantom on May 13, 2023 21:23:14 GMT -5
Reviving this thread to share my latest discovery - cider with bitters. My favorite so far is Scrappy's Lavender bitters. A few shakes of that in a glass of hard cider really livens it up.
"it's not bitters, it's Parkay."  |
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Post by Rob Allen on May 14, 2023 4:12:29 GMT -5
Reviving this thread to share my latest discovery - cider with bitters. My favorite so far is Scrappy's Lavender bitters. A few shakes of that in a glass of hard cider really livens it up. "it's not bitters, it's Parkay." Hmm, cider with margarine? Not sure about that. Why don't you try it and let us know how it is?  |
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Post by Roquefort Raider on Jun 15, 2024 19:59:00 GMT -5
Reading about it on Jerry Coyne's blog, I gave Maker's Mark Kentucky whisky a try. Mind that I am a complete ignoramus when it comes to whiskies not coming from Scotland.
It has a nice sweet taste, with a little kick that's somewhat surprising. It also has a pleasant red berry character that, unfortunately perhaps, may evoke cough syrup. That aspect notwithstanding, it is a pretty decent drink... but not one that would take the place of my current favourite, the 12 year old Aberfeldy (which is doubtless what they serve on Olympus mount).
My father-in-law is paying us a visit later this month... we'll see what he thinks!
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Post by Slam_Bradley on Jun 15, 2024 20:27:02 GMT -5
Reading about it on Jerry Coyne's blog, I gave Maker's Mark Kentucky whisky a try. Mind that I am a complete ignoramus when it comes to whiskies not coming from Scotland. It has a nice sweet taste, with a little kick that's somewhat surprising. It also has a pleasant red berry character that, unfortunately perhaps, may evoke cough syrup. That aspect notwithstanding, it is a pretty decent drink... but not one that would take the place of my current favourite, the 12 year old Aberfeldy (which is doubtless what they serve on Olympus mount). My father-in-law is paying us a visit later this month... we'll see what he thinks! Bourbon and Scotch have very different profiles, so, yeah. I was a fairly dedicated bourbon drinker for a number of years, but I tend to prefer scotch at this point. I tend to prefer Makers for sipping as it’s a bit sweet for use in mixed drinks, i.e. Manhattans and Old Fashioned’s. It’s a decent bourbon. |
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Post by tartanphantom on Jun 15, 2024 23:14:49 GMT -5
Reading about it on Jerry Coyne's blog, I gave Maker's Mark Kentucky whisky a try. Mind that I am a complete ignoramus when it comes to whiskies not coming from Scotland. It has a nice sweet taste, with a little kick that's somewhat surprising. It also has a pleasant red berry character that, unfortunately perhaps, may evoke cough syrup. That aspect notwithstanding, it is a pretty decent drink... but not one that would take the place of my current favourite, the 12 year old Aberfeldy (which is doubtless what they serve on Olympus mount). My father-in-law is paying us a visit later this month... we'll see what he thinks!
My choice for this Saturday evening's nightcap--
Maker's Mark does have a sweeter profile than most of my preferred bourbons, but not to the point that I consider it undrinkable. Although I rarely drink it myself, I do keep a bottle on hand for company that may not like drier, more tannic bourbons. There are good values to be had in American bourbons at the moment-- like other whisky/whiskey styles, you don't have to go completely top-shelf to find an enjoyable dram. There are plenty to be had in the $20-30 USD price range, and even a several under $20 if you know what to look for.
While I am primarily a scotch aficionado, I am not purely a scotch devotee. I also enjoy other whiskies, bourbon and other American styles (Tennessee whiskey as a sub-group), Irish whisky, both fine blended and single malt styles, as well as straight rye whiskey on rare occasions.
Not a huge fan of rye, but probably because it is quite one-dimensional to my own palate. Others may have a different experience.
Also, current trends in the US market show that the "beverage of the moment" is shifting away from bourbon/bourbon variants, and toward the specialized tequila sector, so there may be a major realignment and shift in the product availability mix... i.e., less small-label boutique bourbons with fancy names and bottles, but questionable substance, and a more stable supply of long-time established brands.
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Post by Slam_Bradley on Jun 16, 2024 0:28:32 GMT -5
Reading about it on Jerry Coyne's blog, I gave Maker's Mark Kentucky whisky a try. Mind that I am a complete ignoramus when it comes to whiskies not coming from Scotland. It has a nice sweet taste, with a little kick that's somewhat surprising. It also has a pleasant red berry character that, unfortunately perhaps, may evoke cough syrup. That aspect notwithstanding, it is a pretty decent drink... but not one that would take the place of my current favourite, the 12 year old Aberfeldy (which is doubtless what they serve on Olympus mount). My father-in-law is paying us a visit later this month... we'll see what he thinks!
My choice for this Saturday evening's nightcap--
Maker's Mark does have a sweeter profile than most of my preferred bourbons, but not to the point that I consider it undrinkable. Although I rarely drink it myself, I do keep a bottle on hand for company that may not like drier, more tannic bourbons. There are good values to be had in American bourbons at the moment-- like other whisky/whiskey styles, you don't have to go completely top-shelf to find an enjoyable dram. There are plenty to be had in the $20-30 USD price range, and even a several under $20 if you know what to look for.
While I am primarily a scotch aficionado, I am not purely a scotch devotee. I also enjoy other whiskies, bourbon and other American styles (Tennessee whiskey as a sub-group), Irish whisky, both fine blended and single malt styles, as well as straight rye whiskey on rare occasions.
Not a huge fan of rye, but probably because it is quite one-dimensional to my own palate. Others may have a different experience.
Also, current trends in the US market show that the "beverage of the moment" is shifting away from bourbon/bourbon variants, and toward the specialized tequila sector, so there may be a major realignment and shift in the product availability mix... i.e., less small-label boutique bourbons with fancy names and bottles, but questionable substance, and a more stable supply of long-time established brands.
I like rye a decent amount as you can actually finally get decent ryes most places (they were rare as hens teeth until the last 5-10 years). I particularly like them for mixed drinks like Manhattans as they aren’t nearly as sweet as bourbon (particularly Makers). |
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Post by Rob Allen on Jun 16, 2024 0:33:04 GMT -5
There was a recent scandal here in Oregon. The state controls liquor distribution here, and people with the right connections were able to acquire rare, expensive bourbons that the general public had little or no access to. The brand that was mentioned most in the news reports was Pappy Van Winkle.
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Post by coke & comics on Jul 1, 2024 5:59:24 GMT -5
My choice for this Saturday evening's nightcap--
Nice. I just spent a week on Islay for their festival, so was at Laphroaig when that was released. Brought a couple bottles home. |
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Post by tartanphantom on Jul 1, 2024 12:43:08 GMT -5
My choice for this Saturday evening's nightcap--
Nice. I just spent a week on Islay for their festival, so was at Laphroaig when that was released. Brought a couple bottles home.
Nice. I spent a week on Islay a few years back. The folks at Laphroaig got to know me on a first-name basis-- so much so that they put me to work in the peat bog for a bit, but not without refreshment! Of course, that didn't prevent me from also making friends at Ardbeg--
I'm patiently waiting on the 2024 Cairdeas release stateside-- It usually takes a few months to reach the shelves here. I literally took 7 months for the 2023 (in my picture) to reach my neck of the woods!
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Post by tartanphantom on Jul 13, 2024 23:25:49 GMT -5
Tonight I'm going in a slightly different direction. I usually reserve this whisky as an aperitif or morning brunch dram, which I'll explain in a moment.
But the wife is out of town this weekend visiting relatives, and so it's me, two cats and the keys to the liquor cabinet(s).
Bruichladdich Classic Laddie (no age statement- this is a vatted malt), 50%ABV (Fiji bottled water is on-hand to open it up a bit).
This is an Islay whisky, but not your traditional peat-forward Islay. This dram has more in common with its neighbor on the northern half of Islay- Bunnahabhain, in that it isn't peated at all. Nevertheless, it still benefits to some degree of aging in a maritime climate, but again not nearly as seaweed-ish or iodine-ish in character as some of the more assertive Islay malts from the southern region of Islay (Port Ellen, Laphroaig, Lagavulin, Ardbheg).
Classic Laddie has a pale straw hue in the glass, and as you can see, the whisky is shielded from possible light/UV oxidation by being bottled in an opaque bottle.
my personal tasting notes: nose-- salt sea spray, lime (or kumquat), unripe peach/nectarine, faint rose character.
tasting/palate- sultanas (golden raisins), light salted-butter, claret, a dash of ginger, allspice/white pepper spiciness (probably resulting from the higher ABV). smooth in texture, not overly heavy on the palate.
finish-- medium in length, somewhat bright but not overpowering. Lemon zest, green tea, more allspice, oak tannins are present, but not blanching, and a final hint of sea salt. Not quite as smooth in finish as on the palate, but dry enough to not linger past its welcome; hence, my preference to drink as an aperitif rather than a digestif or bedtime dram.
Take note, Roquefort Raider , this is one Islay that could be in your wheelhouse-- one of the more reasonably priced Islays (Yes, I know they are all a bit pricey), and lighter in character, more akin to Speyside and Highland malts in overall palate. An excellent introduction to Islays for the neophyte, without completely scaring them off with uber-peat whiskies.
I also recommend The Classic Laddie's older, more sultry, sophisticated sister, Port Charlotte, which is heavily peated, but not for lightweights.
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