I love scotch but the taste of 2020 for me is Asian whisky these days. Have some hibiki harmony, 12 and 17. Yamazaki 12 and 18. A couple of Nikka single malts. Kavalan from Taiwan and Paul John and Amrut from India. My fav is the Yamasaki 18 and then Paul John cask strength and Kavalan in that order. Like to try new things. Hibiki I bought on sale at Costco 4-5 years ago and the prices have tripled since then. So holding on to the 17’s as investment.
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Aqua Vitae Dram Discussions
- Thread starter Massages4Tony
- Start date
Funny, but with this thread I remember the movie Lost in Translation with Bill Murray.
Murray was doing a commercial for Suntory. The director kept saying talk like Roger Moore in James Bond.
Murray says, hey, he was a martini guy!
Strange movie, but I liked it. Scarlett Johannson was about 19 then and nicely boobilicious.
Murray was doing a commercial for Suntory. The director kept saying talk like Roger Moore in James Bond.
Murray says, hey, he was a martini guy!
Strange movie, but I liked it. Scarlett Johannson was about 19 then and nicely boobilicious.
Something to try: Fill a glass up 3/4 with milk. Then add about 1/8th soda (almost any kind works; seltzer water will do in a pinch). Then the last 1/8th, add some kind of chocolate liquor. I typically put in a Mudslide or White Russian. But Bailys would work too. Mix well and drink. It's like an alcoholic egg cream. It's better than sex, but kind of fattening.
My Hibiki with age statements are for auction, eventually. I bought 2 bottles of 12 YO in a liquor store in Woodbury, 3 years ago. I asked the owner how much he wanted, he said $45 each, and dusted them off when he took them off the shelf. I quietly told him I would like to buy them, and asked if he had any more in the back. Went to the back, but no more. I would have bought a dozen, if he had them.
My son is a chef in Chicago, and later that week, the owner asked if I would sell them to him for $800 each. Don't think so...
My son is a chef in Chicago, and later that week, the owner asked if I would sell them to him for $800 each. Don't think so...
Onward to gin.
In my drinking days, I used to enjoy a good gin martini. I preferred to make it at home rather than have it out for some reason.
I'd take a martini glass, add a few drops of water, and put it in the freezer for a while. My favorite gin was standard Gordon's. A good gin that is just right in taste and price.
I would add gin and about a half teaspoon of dry vermouth to an ice shaker. Always stirred for a while rather than shake.
Take martini glass out of fridge, add a few olives, and pour. Then enjoy.
In my drinking days, I used to enjoy a good gin martini. I preferred to make it at home rather than have it out for some reason.
I'd take a martini glass, add a few drops of water, and put it in the freezer for a while. My favorite gin was standard Gordon's. A good gin that is just right in taste and price.
I would add gin and about a half teaspoon of dry vermouth to an ice shaker. Always stirred for a while rather than shake.
Take martini glass out of fridge, add a few olives, and pour. Then enjoy.
Rules of Production: Bourbon
Here are the regulations about the creation of a Bourbon:
New barrels
The distilled spirit needs to be aged in virgin oak barrels that are charred. The oak and char contribute to better aging and color characteristics. The number of barrels used in the production of JUST Kentucky Bourbon in 2019 was a whopping 1.7 million. The barrels don’t go to waste. Bourbon barrels are highly sought after by Whisky makers around the world. In fact, it has spread now to craft beer brewers, wineries, and even other distilled spirits.
All Natural, No additives
Unlike other types of whiskeys/whiskys (Canadian, Scotch, Irish), no coloring or additives are allowed.
Barrel Storage
Bourbon barrels are often stored on their side in ricks, which allow for airflow throughout aging warehouses. This type of storage is unique, whereas other types of whiskeys are aged on pallets or standing on the ground. It is believed that the airflow is a major differentiating factor in the aging.
Recipe
Bourbon recipes must consist of at least 51% corn, which creates a sweet flavor. Other grains such as rye, wheat and malted barley are added for a more complex flavor.
Aging
For bourbon to be designated “straight bourbon whiskey” it must have aged in new charred oak barrels for a period of at least two years.
Where it is Made
Bourbon must be distilled and bottled in the United States. It does not have to be made in Kentucky, that is a rule of the subset, Kentucky Bourbon. Remember above, I stated the fact that 1.7 million barrels were used in the aging of just Kentucky Bourbon In 2019. This was the highest production since 1972.
Bottled In Bond
Bourbon classified as Bottled In Bond must have been made during a single distilled season at one distillery, aged in a federally bonded warehouse for a period of at least four years and bottled at 100 proof as originally defined in the Bottled-in-Bond Act of 1897. Only American whiskeys can carry the label of “Bottled in Bond,” and any such bourbon label must identify the distillery from which it was distilled and bottled.
I’m really missing conducting Whisky classes and tastings. Hoping for a vaccine for this COVID virus!
Sláinte
Here are the regulations about the creation of a Bourbon:
New barrels
The distilled spirit needs to be aged in virgin oak barrels that are charred. The oak and char contribute to better aging and color characteristics. The number of barrels used in the production of JUST Kentucky Bourbon in 2019 was a whopping 1.7 million. The barrels don’t go to waste. Bourbon barrels are highly sought after by Whisky makers around the world. In fact, it has spread now to craft beer brewers, wineries, and even other distilled spirits.
All Natural, No additives
Unlike other types of whiskeys/whiskys (Canadian, Scotch, Irish), no coloring or additives are allowed.
Barrel Storage
Bourbon barrels are often stored on their side in ricks, which allow for airflow throughout aging warehouses. This type of storage is unique, whereas other types of whiskeys are aged on pallets or standing on the ground. It is believed that the airflow is a major differentiating factor in the aging.
Recipe
Bourbon recipes must consist of at least 51% corn, which creates a sweet flavor. Other grains such as rye, wheat and malted barley are added for a more complex flavor.
Aging
For bourbon to be designated “straight bourbon whiskey” it must have aged in new charred oak barrels for a period of at least two years.
Where it is Made
Bourbon must be distilled and bottled in the United States. It does not have to be made in Kentucky, that is a rule of the subset, Kentucky Bourbon. Remember above, I stated the fact that 1.7 million barrels were used in the aging of just Kentucky Bourbon In 2019. This was the highest production since 1972.
Bottled In Bond
Bourbon classified as Bottled In Bond must have been made during a single distilled season at one distillery, aged in a federally bonded warehouse for a period of at least four years and bottled at 100 proof as originally defined in the Bottled-in-Bond Act of 1897. Only American whiskeys can carry the label of “Bottled in Bond,” and any such bourbon label must identify the distillery from which it was distilled and bottled.
I’m really missing conducting Whisky classes and tastings. Hoping for a vaccine for this COVID virus!
Sláinte
Given I no longer drink alcohol, at least I get to relive those days here. Thank you Tony.
Now to my bourbon drinking. I was never a fan of Tennessee sour mash, so Jack Daniel's was not a favorite.
I always liked Maker's Mark. You can't go wrong for price and quality. I also liked Wild Turkey and another bourbon named Four Roses. The novelist William Faulkner kept a bottle within reach of his writing desk.
Now to my bourbon drinking. I was never a fan of Tennessee sour mash, so Jack Daniel's was not a favorite.
I always liked Maker's Mark. You can't go wrong for price and quality. I also liked Wild Turkey and another bourbon named Four Roses. The novelist William Faulkner kept a bottle within reach of his writing desk.
Been a bourbon drinker for years. I was visiting a friend out in Livingston, MT a few years ago, and he presented me with a bottle of Elmer T. Lee. Now Elmer T had been the head distiller at Buffalo Trace for decades, and they produced a limited run in his honor. I liked it so much, that one my way out of town, I stopped at a liquor store and bought all they had - 6 bottles. Brought it back to PA and shared it with friends. Several tried to find it back here, but to no avail. One friend’s daughter did manage to locate a bottle on-line for $150, and bought it for him as a Christmas present. The closest I could ever come was plain old Buffalo Trace bourbon, but it just wasn’t the same.
That must have been the Elmer T Lee Single Barrel Sour Mash. It has a nice nose, palate and finish. Tried it in Richmond, VA, and liked it, and I’m not really a bourbon guy. I think that one sells for $250-$400 now. Try Blanton’s. Elmer T. Lee Sour Mash and Blanton’s are both single barrels, use the same mashbill and are aged for roughly 5-7 years.
