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Maggie’s What are you drinking right now!?

#7,351
Getting a cube or round of craft ice is painful enough let alone a perfect clear sample.

Try filling an empty 750mil corked bottle with filtered or bottled water. Set it in the window for a few days.

Sunlight will kill the chlorine and time will remove the bubbles.
Poor slow into your craft ice mold and let it sit out for a couple hours.

My wife does this occasionally for me and thier fairly clear. I can't poor slowly without a mess.
 
#7,354
kalashnikev said:
I put effort into my bar- premium liquors, fresh fruit juices, and particularly in my syrups (that I make). I have the right glasses and the right garnish... and while I'm certainly aware of it, I never pursued clear ice.

It tastes the same as normal ice.

The method to get it is as you described though, and so are the tools.
Click to expand...

I believe water quality plays a huge role in ice quality.
Our water has a shit ton of lime in it thanks to the desalination plant.

Last week, I ran a cup of ice and then water. It had a strange, slightly musty taste.
My first thought was old ice, but it didn't have that "dehydrated" look about it.
Then it occurred to me the fridge filter might be past it's prime. Sure enough, the light was on.

Changed and purged the filter. Dumped the ice and started over.

Tested it the next day and it was back to normal.

Now my bourbon has a much cleaner taste to it.

The glass quality that is used plays a big role in taste also.
Doesn't matter if it’s bourbon, wine or even coffee.
 
#7,355
Maybe you could use " whiskey rocks " instead. Keep a glass in the freezer.
Some people put thier whiskey in the freezer.

My water is mediocre at best. Some BIB or higher proof spicey rye whiskey takes care of that if I filter some craft cubes.
 
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#7,356
IMG_5497.jpeg
 
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#7,364
I like WP 6 yo rye.

They put a 10 in a different barrel and ruin it.

Some of our rye brands come from Canada before bottling and we make good whiskey out of it because they can't by law.

Maybe we can exempt rye from tariffs.
 
#7,366
Snuby642 said:
I like WP 6 yo rye.

They put a 10 in a different barrel and ruin it.

Some of our rye brands come from Canada before bottling and we make good whiskey out of it because they can't by law.

Maybe we can exempt rye from tariffs.
Click to expand...
I have some interesting Crown variants. Gibsons 12 yr is another good Canadian. People seem polarized to WhistlePig. I like some and not others. Most of the 6 yr, Farm Stock ones I’ve tried I didn’t care for. Hit or miss on 10 yr too. Older ones are overpriced IMO but I like em. I have a 16 and 18 yr store pick only paid $140 or so for the pair and they’re really good.
 
#7,367
Oddly my taste buds and wallet align with good 6 year old whiskey.

Ocassionally I will get some older as long as it's strait casked no fufu. I like cask strength single barrel when I find it.

No place to hide imperfections that way.

I like mixed drinks.
A couple fingers of high proof and a craft ice cube.
 
#7,368
Snuby642 said:
Oddly my taste buds and wallet align with good 6 year old whiskey.

Ocassionally I will get some older as long as it's strait casked no fufu. I like cask strength single barrel when I find it.

No place to hide imperfections that way.

I like mixed drinks.
A couple fingers of high proof and a craft ice cube.
Click to expand...
Between 6 and 9 years is the consistent sweet spot for anything in a new charred barrel. Scotch needs at least 10 because of used barrels and colder average temperatures when ageing.

ETA:
I should say anything grain based like whiskey. Tequila and Eau de vie/brandies are not the same in this regard.
 
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#7,369
Snuby642 said:
Oddly my taste buds and wallet align with good 6 year old whiskey.

Ocassionally I will get some older as long as it's strait casked no fufu. I like cask strength single barrel when I find it.

No place to hide imperfections that way.

I like mixed drinks.
A couple fingers of high proof and a craft ice cube.
Click to expand...
If you haven’t yet, look at Jack Daniel Barrel Proof Bourbon and Rye selections if you enjoy proof whiskey. I love some of these. Sleepers. Bang for buck, incredible. The older WP are not worth the money IMO but like a lot of things, money is relative.
 
#7,371
Clear ice is dependent on the water freezing top to bottom but never all the way. There are super high end automatic machines that do this or sit a cooler outside filled with water than break up the frozen top or use this. Don’t let it sit for more than two days in the freezer though. Crystal clear ice al long as it doesn’t freeze all the way to the bottom.
https://www.amazon.com/gp/aw/d/B0CVNHTG5Z?psc=1&ref=ppx_pop_mob_b_asin_title

Hopefully the link works. If not search True Cubes. It really works but does take up room in the freezer

1738796787452.png
 
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#7,372
When THE MAN COMES AROUND....

1738796289680.png


1 1⁄2 oz Cynar
1⁄2 oz Mezcal
1⁄2 oz Brandy/ Cognac
1 tsp Fernet Branca
1 dash Bitters- I used Ango, but supposedly Bittermen's Xocolatl Mole is the move
Garnish
 
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