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Oh I'm well aquatinted with Icee.Your 151 experience reminds me of when I was a teenager, we'd add 151 to our Icee. Icee is a southern brand of frozen slushy. Whiskey can be an acquired taste. It takes a quite a few to get past the burn of the alcohol, then you start actually getting and tasting the different flavors. It's amazing how some people can taste certain qualities and others can't. I like bourbon. Never liked tequila, but I found Adictivo and I think it's awesome.
Why?Finishing off with a High West Campfire from Batch #3.
Tip, do not start a session with anything peated unless that is all you are drinking. I'd go as far to say the same goes for Mezcal as well.
Peat is overwhelming and lingering. It is all you will taste afterwards even if the follow on drinks are un-peated. Mezcal is also very heavy in the smoke phenol's.Why?
I've had mezcal, guessing peated wouldn't be the ideal beginner drink.Peat is overwhelming and lingering. It is all you will taste afterwards even if the follow on drinks are un-peated. Mezcal is also very heavy in the smoke phenol's.
If you didn't care for it then no. Peat is very much a love it or hate it flavor. Very much like the remnants of a fire.I've had mezcal, guessing peated wouldn't be the ideal beginner drink.
You clearly haven’t seen my downstairs bar or Matt’s house seeminglyBottomless booze, wine, champagne bar at the intl lounge on a 7 hour layover at DFW. For the win, bitches.
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First time trying. I feel like we had a port finish and Ximenez finish also while on the island.I really like Abuelo rum. Have not seen the Centuria version before.
IncorrectMixing up the gene pool.
Brings it all down to lowest common denominator.
Well???
Congrats! A very rare bird given was made before this happened:Incredible. Amazing flavor and finish for an 86 proof bourbon. It’s ten year age stated so it was distilled as late as 1959. I bought the remaining six ounces and took the decanter home.
isnt there a name for this? I’ve seen those “whiskey tribe” douchebags talk about it.Finishing up with what I jokingly called my "Super Rye".
A vatting of 2oz pours of the following I put into a bottle in 2012:
Rittenhouse BIB DSP 354
Bulleit Rye
Wild Turkey Rye 101
Sazerac (at that time was truly 6 years old at minimum and tasted it)
Russel Reserve Rye 6 y.o.
Jefferson Rye 10 y.o.
Vintage Rye 23 y.o. (no the 23 isn't a typo)
Willett Rye 5 y.o. (this is from the green wax MGI/LDP selections)
Knob Creek Rye
High West Double Rye
High West Rendezvous Rye (I didn't note the batch numbers on these 2)
T.H. Handy Rye (2011 BTAC)
High West 16 y.o. Rye
Sazerac 18 y.o. (2012 BTAC)
2 years later when bottle was 1/2 full added 2oz of Col .E.H. Taylor Rye in 2014
The initial taste that hits you is the Vintage Rye 23, that much tannin is very hard to overcome.
After a bit of air it balances out.
At times the Solera bottle I maintain with the last pour of any Rye is better, but it is a "living" ever changing experience.
Looks like you stole a lamp
When you mix a bunch of "straight" whiskey or single malts in the scotch world it is a "vatting", although the scotch folks now call it a "malt blend".isnt there a name for this? I’ve seen those “whiskey tribe” douchebags talk about it.
A few years ago, Compass Box made a 3-year old special edition malt blend and marketed it as a sort of raised finger at the somewhat arbitrary rules of the Scotch Whisky Association. It consisted of older Clynelish and Talisker single malts with the addition of 4/10 of 1 percent 3-year old Clynelish, hence the age statement. They described it as being "a very precocious 3-year old." It was damned good stuff too....If they were to apply an age statement to it, they would have to use the youngest thing used, in this case 4 years old. You can see why no one would given was stuff way older; 5, 6, 10, 12, 16, 18, 23 years in it.
Just got a bottle of this. I’m not a big tequila fan but this stuff is amazing
Interesting that these super delicious tequilas have additives like color, flavors, etc. Designed in a lab.Just got a bottle of this. I’m not a big tequila fan but this stuff is amazing
They did one called "The Last Vatted Malt" right before the rule change as well.A few years ago, Compass Box made a 3-year old special edition malt blend and marketed it as a sort of raised finger at the somewhat arbitrary rules of the Scotch Whisky Association. It consisted of older Clynelish and Talisker single malts with the addition of 4/10 of 1 percent 3-year old Clynelish, hence the age statement. They described it as being "a very precocious 3-year old." It was damned good stuff too.
Purple draaaank. I am dubious of the "ALL NATURAL" claim on that label though.
Yeah, that’s bullshit but and ice cold one sometimes hits the spot. Pairs well with a nice New York pizza. *Italian finger kiss bullshit*Purple draaaank. I am dubious of the "ALL NATURAL" claim on that label though.