What are you drinking right now?

Originally Posted by impolyt_one

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did you get a'bunadh 30 or 31?

Neither, 32..

Originally Posted by ama

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Yea, please do let me know how you like it. I just got home and its the one I have. Have only had it once since I opened it, but I'm going to have more tonight while I cook.

I have ruled out the really uber premium bottle that ran $200 at my store. I read the description on the back, and was really getting into it, the organic agave, the fresh apples, almonds.. Then I got to the part about the chicken breast..

If there is one thing that should not be on a list of ingredients in a tequila, it's chicken breast..

Originally Posted by gnatty8

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Neither, 32..

Ohhh, they have 32 there? We are supposedly getting 31 here in early Jan. Guess all the snow keeps us behind.

Originally Posted by gnatty8

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I have ruled out the really uber premium bottle that ran $200 at my store. I read the description on the back, and was really getting into it, the organic agave, the fresh apples, almonds.. Then I got to the part about the chicken breast..

If there is one thing that should not be on a list of ingredients in a tequila, it's chicken breast..

There was chicken breast in the tequila? WTF? What was the name of it?

My two favorites premium tequilas are these two, they are both around $100:
El Tesoro de Don Felipe Tequila Paradiso Anejo - http://www.tequila.net/tequila-revie...iso-anejo.html
Casa Noble Extra Anjeo Single Barrel - http://www.tequila.net/tequila-revie...o-tequila.html

That said, I am not as into tequila as I am bourbon or scotch.

Originally Posted by Ambulance Chaser

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Do you have a taste for scotch at all? If so, order a Blood and Sand. If the bartender doesn't know how to make it (and he probably won't unless you're at a genuine cocktail bar), tell him it's equal parts scotch, sweet vermouth, maraschino liqueur, and orange juice shaken over ice. The smokiness of the scotch and the sweetness of the maraschino make a very nice combination.

Debating whether or not to brave the crowds tomorrow (I did so today and am not sure I will ever recover) to round up the necessary items for this. I'm intrigued by the smokey and the sweet.

Plus...I am in desperate need of something to make me feel....ummmm....relaxed.

Originally Posted by ama

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Ohhh, they have 32 there? We are supposedly getting 31 here in early Jan. Guess all the snow keeps us behind.

There was chicken breast in the tequila? WTF? What was the name of it?

My two favorites premium tequilas are these two, they are both around $100:
El Tesoro de Don Felipe Tequila Paradiso Anejo - http://www.tequila.net/tequila-revie...iso-anejo.html
Casa Noble Extra Anjeo Single Barrel - http://www.tequila.net/tequila-revie...o-tequila.html

That said, I am not as into tequila as I am bourbon or scotch.

Here's a link to their website. Description of the process:

The Pechuga production season is limited to year end due to the special ingredients: Wild mountain apples and plums that must be in season and cannot be substituted.

Pechuga is begun with Minero; mezcal that has already been double distilled. In preparation for a third distillation they place about 75 liters of mezcal in the still and add about 25 lbs of wild mountain apples and plums, (right about here, I was standing at the package store, reading the label, thinking, "mmm, that sounds interesting, and delicious, I may need to spring the $200 for this one...") big red plantain bananas, pineapples, a handful of almonds and a few pounds of uncooked white rice.

Next, a whole chicken breast, skin removed, bone structure complete, is washed in running water for about three hours to remove any grease. (right about here, I started thinking ) This is then suspended by strings in the atmosphere of the still and a 24 hour, third distillation is begun. The vapor passes over the pechuga and condenses into a crystal clear liquid that has an amazing taste and smoothness.

The reason for the breast they say, is so the mezcal is not dominated by the fruit...a balance.

Upon completion the Pechuga is removed from the still and hung in the family Altar room...the most important space in the house.

False Mezcal labeling in the commercial production Towns and sales in Cities is endemic to Tobalá, Pechuga as well as Minero. There is no way to find a TRUE bottle of any of these special mezcals other than the village they were made in, any place in Mexico including Oaxaca!

Originally Posted by ama

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Ohhh, they have 32 there? We are supposedly getting 31 here in early Jan. Guess all the snow keeps us behind.

Where do you live, Iowa?

Originally Posted by gnatty8

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Where do you live, Iowa?

Close! Minnesota.

Originally Posted by juliette2000

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Debating whether or not to brave the crowds tomorrow (I did so today and am not sure I will ever recover) to round up the necessary items for this. I'm intrigued by the smokey and the sweet.

Plus...I am in desperate need of something to make me feel....ummmm....relaxed.
Do it. The drink is fantastic.

We celebrate Christmas already on the evening of the 24th, here. I drank a simple Austrian table wine by Jurtschitsch, a (white, dry) Grüner Veltiner. Now I'm 'relaxing' with a Laphroaig Cask Strength with a wee bit of water.

Originally Posted by gnatty8

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Yep. It's on tap for tonight. There were 2 15 year olds there, the Revival, and something else, so I bought the Revival since the other seemed like a line extension.

Also picked up one of those single village mezcals on a whim. Amazing, unlike any tequila I have ever tried.

tequila is a type of mezcal.. mezcal is not a type of tequila

Originally Posted by scarphe

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tequila is a type of mezcal.. mezcal is not a type of tequila
Thanks for that clarification.

Green tea w/ginger and lemon and - more festively - 10Cane rum. Merry Christmas, and remember if you got more presents than your kids, you're doing it wrong.

Had a glass of Deutz before dinner and now having a bottle of taittinger millesime right now. Merry Christmas dus

Last night I had Duvel. Meh, pretty overrated, too light and way too carbonated for my tastes

a little brandy as i type this....gonna make some eggnog later.