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What are you drinking right now? - Page 832

post #12466 of 13985
Woodford Reserve and Four Roses Single Barrel, both on the rocks. I still haven't quite gotten used to drinking whisky neat.
post #12467 of 13985
Quote:
Originally Posted by Nil View Post

Woodford Reserve and Four Roses Single Barrel, both on the rocks. I still haven't quite gotten used to drinking whisky neat.

Great stuff my man. +1 to bourbon

 

Basil Hayden and Bulleit 

post #12468 of 13985
Quote:
Originally Posted by Gibonius View Post

Anyone ever done a cask aged Last Word (minus the lime juice, obviously, which would be added upon consumption)? It seems intriguing, especially as Chartreuse offers a barrel aged version.

I vote you put one down. I'm interested to see how my cask aged Trident is going to turn out.
Quote:
Originally Posted by Nil View Post

Woodford Reserve and Four Roses Single Barrel, both on the rocks. I still haven't quite gotten used to drinking whisky neat.

Have no worries about that. Anything over 80 proof should automatically get water or ice to cut it a bit as the ETOH is so high it interferes with tasting the actual non-alcohol components. I still prefer just about any whisky with an ice cube. I think it opens it up and it's informative to taste it through the ice cube melting.
post #12469 of 13985
Interesting responses. I prefer my bourbon and scotch with a touch of water, but I have never iced either. Bourbon I frequently drink neat though, sometimes I feel that the water dilutes the flavor profile a bit too much.

How have you felt about the Basil Hayden conradwu?
post #12470 of 13985
Quote:
Originally Posted by Piobaire View Post

I vote you put one down. I'm interested to see how my cask aged Trident is going to turn out.

I need to get a new cask first, this one is on it's last legs. Probably has one more batch of Negronis left in it. It's a bit of a pricey experiment though, Chartreuse is a lot more expensive than Campari.
post #12471 of 13985
Quote:
Originally Posted by Newcomer View Post

Interesting responses. I prefer my bourbon and scotch with a touch of water, but I have never iced either. Bourbon I frequently drink neat though, sometimes I feel that the water dilutes the flavor profile a bit too much.

How have you felt about the Basil Hayden conradwu?

Very simple bourbon; not that complex or strong. Easy to drink as it's a bit light compared to the other bourbons I have. Prefer to it neat as opposed to rocks.

post #12472 of 13985
Quote:
Originally Posted by conradwu View Post

Very simple bourbon; not that complex or strong. Easy to drink as it's a bit light compared to the other bourbons I have. Prefer to it neat as opposed to rocks.

Good summary. It's a good easy drinking bourbon, although that's not my preference anymore.
post #12473 of 13985
Quote:
Originally Posted by Gibonius View Post

I need to get a new cask first, this one is on it's last legs. Probably has one more batch of Negronis left in it. It's a bit of a pricey experiment though, Chartreuse is a lot more expensive than Campari.

I ordered some toasted French oak chips and just stick some in my older cask. $20 for a one pound bag and it should last me forever.
post #12474 of 13985
Quote:
Originally Posted by b1os View Post

Have you guys tried Chartreuse 1605
or Chartreuse M.O.F. Cuvée des Meilleurs Ouvriers de France Sommeliers
or Chartreuse Framboise des Pères Chartreux Liqueur?
Anyone? frown.gif
post #12475 of 13985
Quote:
Originally Posted by b1os View Post

Anyone? frown.gif

Chartreuse offerings are more limited in the US, typically only yellow, green, and VEP.
post #12476 of 13985
Apropos of Chartreuse: a variation of this 1838 cocktail: http://www.sfgate.com/wine/cocktailian/article/1838-is-a-very-good-year-for-rum-and-Yellow-2589976.php.

I've recently been into cognac based cocktails, ideally topped off with champagne. Ideally both would be the real French stuff which most bars don't do due to expense I guess.

I didn't have Falernum so I increased the pineapple juice and topped it off with Lanson champagne.

Barbancourt 8 Year Rhum
Fresh Pineapple Juice
Fresh Lime Juice
Yellow Chartreuse
Lanson Black Label Champagne

post #12477 of 13985

Negroni.

 

Sitting at terrace bar in front of arena in Verona. My summer staple was ordered from a black waitress: "Two Negroni? Two! I'm the only Negroni in this bar, baby!"

Quite delightful. I might have to tip.

post #12478 of 13985

1998 Martinborough Estate Pinot Noir (NZ)

strawberry, clove, violet, mint. silky.

post #12479 of 13985
Quote:
Originally Posted by b1os View Post

Quote:
Originally Posted by ama View Post

Boulard is pretty good, easy to find, and where I live at least, reasonably priced.
Thanks. Guess I'll have to pick it up along with some Chartreuse jaune. Or have you guys had success with Chartreuse verte in a Widow's Kiss?

The verge totally fails for me in a Widow's Kiss. I don't get the point at all as its herbaceousness fights the honey of the Benedictine and the apple in the Calvados. I can't remember my favorite mixing Calvados, and it is pissing me off.
post #12480 of 13985
Quote:
Originally Posted by Huntsman View Post

The verge totally fails for me in a Widow's Kiss. I don't get the point at all as its herbaceousness fights the honey of the Benedictine and the apple in the Calvados. I can't remember my favorite mixing Calvados, and it is pissing me off.

Daron is most widely available one that I've seen and would actually drink.
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