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A bottle label with a picture of drinks in glasses is sure saying something. I’m not sure what E: “Serving suggestion”
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Mar 6, 2021 22:09
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That's tricky though, right? For high-dollar stuff you can try it at a bar to get the experience, but they're inflating the price to an insane degree. I had a pour of the Clase Azul añejo at a bar for $90, which is like 3x the shelf price per ounce, but I'm not spending $700 for a bottle like a "smart" buyer
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Mar 24, 2021 16:04
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Point. Course in my case it was at the Minetta Tavern in Greenwich Village so they're probably not hurting for hipster buxxx even in these trying times. Good black label burger though, worth the hype
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Mar 24, 2021 21:22
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alcohol vs virus battle royale
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Mar 27, 2021 00:00
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That’s one lucky cat
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Mar 27, 2021 22:44
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Drink it down to 2/3 full, then just look at it fondly It's better to show it to guests at 2/3 than 1/3, which says "I'm scared of killing it and then not having any" 2/3 means you can give them some
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May 4, 2021 16:47
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I brought a bottle of shochu to a BYOB whiskey party once just to be a poo poo. Can't remember the brand, it was whatever the local liquor store had (for like $79). It was empty when I left though (I left without being driven out with pitchforks is what I mean to imply)
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Jun 12, 2021 01:52
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Been watching a lot of movies lately and I keep noticing J&B whiskey everywhere. I went googling for "why is whiskey in movies always J&B" and got this, I guess it's a thing apparently https://punchdrink.com/articles/j-b-scotch-whisky-bottle-movies/
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Jun 12, 2021 19:33
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I feel like major aspects of the whiskey experience are lost on me somehow. I've spent a lot of the last few years trying as many things in the liquor/cocktail world as I can get my hands on, such that now I can immediately call to mind what just about anything tastes like — gin, tequila of varying ages, rum, brandy, many different liqueurs. But for some reason I can't detect any obvious, high-level difference between bourbon and rye, or between either of them and scotch. I can definitely taste the difference between different scotches (e.g. a peaty one vs a smoky one vs a peppery one etc), or between one label and the next or one age and the next, and the same goes for many different bourbons or ryes; but to me those differences, i.e. between brands, are way more pronounced than the difference between "scotch" as a class and "bourbon" or "rye" as a class. It's weird. The biggest major distinction across the board, to me, is what I imagine people describe as "hot" — like it's literally painful to drink it too fast, the fumes fill my sinuses, just a tiny sip burns the tongue almost. (The alcohol content doesn't seem to correspond to this very closely, even; across a range of whiskies that are all like 46%, they can vary wildly in their "hotness".) I find that scotch is a lot more likely to be "hot" in that way than bourbon or rye is. But flavor-wise I don't get much characteristic family profile, and in my mind I still can't just snap my fingers and think "mm-hmm yes, that's what 'scotch' tastes like, and that's how 'bourbon' is different from it". Is that a me problem?
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Jun 22, 2021 02:05
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This Quarter Horse bourbon is pretty tasty but wtf is it with this stopper. All covered with sticky wax that doesn't peel off and it fits so tight I've almost smashed the bottle on its side a couple of times trying to cram it back in
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Jul 5, 2021 06:53
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You have to drink it
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Aug 21, 2021 16:20
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I assumed it meant “there’s a certain point on every election night when it looks like things might all be going to hell”
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Aug 25, 2021 11:35
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How is Barrel Hitch It looks pretty bad
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Aug 30, 2021 02:55
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Park Ave Liquor is the place to start, I'd say.
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Sep 11, 2021 04:03
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What, you mean I bought all these puffy-sleeved tunics for nothing??
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Dec 4, 2021 16:39
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What makes whiskey "hot" if it's not alcohol content anyway? I have a gin that is so heady it's almost impossible to drink, but it's no more alcoholic than any other gin. I don't get it
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Dec 21, 2021 13:10
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spankmeister posted:It mostly depends on how hot they run the stills, and the cuts they make when distilling. That's super interesting, thanks!
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Dec 21, 2021 20:23
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They're spiking scotch with butyric acid now?
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Dec 25, 2021 02:48
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I'm in the Nashville airport. Any of these particularly worth getting?
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Mar 25, 2022 17:05
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I mean it’s literally a tourist trap shop exploiting a captive audience so no surprise. Just making sure I’m not missing some hidden gem.
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Mar 25, 2022 17:52
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Same thing that entire aisle of flavored vodka is for, right? To be bought as a joke for a party and then sit taking up space in your cabinet for the next six years
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Apr 15, 2022 13:46
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I'm finding their Sangue Morlacco to be a pretty poor substitute for Cherry Heering. Is that just me?
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May 24, 2022 14:37
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DoctaFun posted:Yeah, if I use more than like 1/4 oz of luxardo its super overpowering to me. But my palette just may not jive with luxardo. definitely one of the liqueurs with the largest gap between what I expected it to taste like and what it actually tasted like. I tried Maraska and find it’s much nicer than Luxardo. Ymmv of course, but it seems way less cloying and more drinkable on its own. (Assuming you’re talking about maraschino)
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Jun 3, 2022 20:31
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Rolling a full barrel home across the desert Walter White style, like an inebriated dung beetle
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Jul 10, 2022 23:01
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I’m sure crystal glasses all have planar shear faces instead of being amorphous fluid blobs Smash one and see how cool it looks
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Sep 18, 2022 01:03
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sean10mm posted:I like Diplomatico Riserva Exclusiva. I need to grab a fresh bottle of this, drat
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Oct 16, 2022 02:31
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I was in a Total Wine the other day and saw that there's small-batch/artisanal whiskey being made in places I wouldn't normally have looked for it, like Wales and India and Mexico. Are any of those worth a try?
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Nov 4, 2022 00:05
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The thing is after a long time trying I'm still very unclear on what makes a whiskey "good" or "bad". I can tell them apart with practice, but as far as making a quality judgment I don't know what the criteria should be. Like I can hang with scotch-nerd friends and talk knowledgeably about which ones are the best and so on, but I'm constantly afraid of putting my foot in my mouth by declaring support for the wrong thing which I then have to backpedal on by saying "oh haha well it's just my taste I guess" And I wouldn't want to have a "bad" thing on my shelf or innocently offer it to a horrified guest Data Graham fucked around with this message at 12:41 on Jan 20, 2023 |
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Jan 20, 2023 12:39
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Yeah, I mean, those all sound like sensible rules but there's a ton of complicating factors everywhere. If older is better, why do some places specifically sell a "baby bourbon" (like Hudson) whose whole selling point is that it's barely aged at all and it's $55? Darker is better, sure, but then you find out that half the distilleries (of rum especially) use food coloring. Sweeter/spicier — I wish I could say. I've tried many times to distinguish between a bourbon and a rye in side-by-side shot glasses and I can barely tell a difference, but apparently they're so wildly different to other people that swapping them in a cocktail turns a masterpiece into a travesty or vice versa. I don't know if it's a me problem or if everyone's just playing up tiny distinctions because it's fun. Maybe it's that I have a hard time distinguishing between "like" and "dislike"? I think everything from scotch to aquavit to Malört is individually interesting and they all have their own unique flavors and characters, but I don't think I "like" or "dislike" any one over another, except for real wild outliers like the most-of-a-liter of stale dry vermouth that I drank rather than let it go to waste. Now that I type that out it's sounding more and more like I'm just a freak e: I promise I'm not just doing this lmao https://www.youtube.com/watch?v=AS-07dh9-NA Data Graham fucked around with this message at 14:19 on Jan 20, 2023 |
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Jan 20, 2023 14:04
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Yeah, one of the biggest obvious differentiating factors to me is "hotness". Like some gins I've had and most scotches are just super powerful on the tongue and I can barely sip them. But I try not to let that color my impression of the flavor notes? It's difficult though. I get the impression "hotness" is a function of whether the liquor is taken from the heads of the distillation primarily? Something like that?
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Jan 20, 2023 17:29
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Almost everything I've ever tried is like 42-45% ABV though, and the hotness seems to have no bearing on the number even within that narrow range. And 55%+ stuff like Chartreuse doesn't taste hot at all to me, not in the same way.
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Jan 20, 2023 18:19
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zmcnulty posted:As someone who sometimes gets paid to drink whisky and rate it. There are objectively bad whiskies. We try and put personal preferences aside and instead rate based on the structure, complexity, how it's impacted by a few drops of water, and more. I want to be able to sip something and go "oh yeah, that's a W.B. Saffell" or "That's Four Roses, I'd recognize it anywhere" But I sort of get the impression that coming at it from that angle may be a fool's errand
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Jan 21, 2023 20:59
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I took some time today to put the Willett Pot Still Reserve head to head with Four Roses, and the Willett is definitely a lot more molasses-y/brown-sugary. Whereas 4R is sharper, maybe more herbal, puts me less in mind of Christmas cookies and more of cigars in a dim bar. Dunno if I'd ever be able to identify either one in isolation, but at least I'm getting the distinctiveness.
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Jan 23, 2023 03:02
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I mean, I don't want to dedicate my life to it or anything. I was just getting the impression that everybody in threads like this is able to do it just sort of casually. Or like in movies where people are like "it has to be a Chateau Meteyer 1959 or the whole meal is ruined, I refuse to let aught else pass my lips"
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Jan 23, 2023 12:07
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Should point out that it's not coffee, it's Coffey, as in the type of still used (column, as opposed to pot still).
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Feb 22, 2023 21:57
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As it happens, just had a glass of Penderyn last night, it was good 
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Jun 4, 2023 12:43
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Muir posted:I'm in Northern California, so not exactly the heart of whiskey country, but I've been seeing more and more of Lost Republic (founded 2013) and Redwood Empire (founded 2015) and enjoying both quite a lot. I'd like to dive deeper into their lineups, they have four and eight different whiskeys, respectively. And of course St. George always has interesting stuff, but they're not new (1982) and can be a bit pricey. Thanks for lettting me know about these. I'm from the Ukiah area and between these and Charbay I'm starting to think there's plenty of good gift ideas for my trips home (both giving and getting lol). I mean wine and all but sometimes you gotta branch out
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Sep 1, 2023 20:07
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ChatGPT, give me 100 brand names for bourbon
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Nov 14, 2023 13:36
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Dang It Bhabhi! posted:Bought some Redwood Empire Pipe Dream Cask Strength. Anyone had it yet? I’ve liked their other stuff so I have high hopes. Weird coincidence, I just got some Pipe Dream (normal 45% strength) a few days ago too, mostly just because of the brand because it's ostensibly from where I grew up. I like it, it's got a lot of earthy and nutty tones. I was actually ready to assume it was just MGP again because it says "bottled in California, Indiana, Tennessee, and Kentucky" which I assume means "bottled in Indiana" but who knows, maybe it's a hidden gem
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Jan 4, 2024 00:12
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Dang It Bhabhi! posted:Got a bottle of High West Double Rye and drat it is really good. I think it was only $36 and tasted better than some 3-figure whiskeys I’ve tasted. I've pretty much settled on it as my default rye.
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Jan 6, 2024 03:52
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