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***The Not Even Slightly Official SW+D Booze and Cocktail Thread***

Discussion in 'Streetwear and Denim' started by Synthese, Mar 6, 2013.

  1. mike868y

    mike868y Well-Known Member

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    ugh, just reading about vodka makes me sick.

    also, rum. got a couple bottles of this when i went to jamaica freshman year and now i can't touch the stuff...

    [​IMG]
     
    Last edited: Mar 14, 2013
  2. pickpackpockpuck

    pickpackpockpuck Well-Known Member

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    drink less, drink better
     
    2 people like this.
  3. mike868y

    mike868y Well-Known Member

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    meh, i'll take on that approach when i'm out of school.
     
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  4. pickpackpockpuck

    pickpackpockpuck Well-Known Member

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    haha, but it sounds like at the rate you're going there won't be any liquors left for you that don't turn your stomach when you think about them

    i know that feeling, by the way. i got really sick from vodka years ago and it still makes me cringe when i smell it. luckily that hasn't happened with other liquors.
     
  5. dixonmanor

    dixonmanor Well-Known Member

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    Yeah, Wray & Nephew is pretty wild stuff. 126 proof, and very, very funky. Far and away the most popular rum in Jamaica (as opposed to Appleton, which is probably the most popular Jamaican rum outside of Jamaica). In-country, they drink with a homegrown grapefruit soda called Ting... it's similar to grapefruit Jarritos. Tasty stuff.
     
  6. Krish the Fish

    Krish the Fish Well-Known Member

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    My favorite cheap vodka is Tito's. Not Smirnoff cheap, but Tito's has the best, cleanest flavor of any vodka I've had the pleasure of mixing, and it is under $20 for a 750 mL bottle here in Ohio.

    I don't drink vodka at home though... I've had a bottle of Stoli Elit for looks for a while. I think it's full save for one shot or so.

    I've been making lots of Sidecars recently... Here's my recipe:

    4 parts brandy (I use Courvoisier Exclusif. Almost out of it too, I need to restock)
    1 part Cointreau
    1 part Grand Marnier
    2 parts lemon juice

    Sorry about the shitty picture, and the cluttered desk, but here's what it looks like:

    [​IMG]

    Phenomenal drink, and two or three will get you feeling good.
     
    1 person likes this.
  7. reedobandito

    reedobandito Well-Known Member

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    God I used that overproof rum in London when we were making mojitos (sans ice, we didn't really have a fridge). It was one of the worst liquors i've ever had.
     
    1 person likes this.
  8. dixonmanor

    dixonmanor Well-Known Member

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    Certainly marketing gets in the way of a lot of great products (and not so great stuff too... See almost any major tequila brand). I'm just saying that a lot of amari/bitters/herbals taste good (to me) and should be treated as any other spirit when it comes to making cocktails.

    I do agree that when it comes to fresh juice and amari, one should almost always be using only lemon.

    Anyways... Any chartreuse fans here? I'm always pestering anyone I know going to France to bring me back bottles of Elixir Vegetal. Nectar of the gods. Or monks, but still.
     
  9. wootx

    wootx Well-Known Member

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    Thanks everyone for your input!

    I can reciprocate with with some info about wine -- today: Brunello di Montalcino.

    DOCG
    Grapes: Sangiovese 100%
    ABV: 12.5%

    Brunello is produced in a very small region ~40 km south of Siena from Sangiovese grapes exclusively; actually, grapes growing in that region are different (bigger, fuller) from other Sangiovese grapes used to produce i.e. Chianti. It's one of the most expensive Italian wines and, together with Barolo, one of those with the greatest longevity.

    After fermentation, the wine is first aged in oak barrels for at least 2 years, then again for at least 4 months in a bottle before selling is permitted no earlier than 5 years from the harvest vintage. Brunello Riserva ages at least 6 months in a bottle, and cannot be sold before 6 years from the harvest year.

    I don't know abut availability, but some vineyards (that is, producers) have already started trading all over the world. Banfi is certainly active in the US, although they produce a wine quite dissimilar from actual Brunello (I believe they tried to make it more palatable/sweet/whatever). Also avoid Antinori, Argiano, Casanova di Neri, Col d'Orcia, Marchesi de' Frescobaldi (some of them were involved with the so called Brunellopoli and accused of using grapes other than Sangiovese in order to increase production and have higher returns).

    Definitely try Capanna or Lambardi for a great price/quality ratio (we're around 30$ here).

    Silvio Nardi, Bellaria, Fornacina, Soldera are a bit cheaper but still of very good taste.

    On the medium-high step we have Mastrojanni, and Lisini for around 40$.

    If you like wine and like spending on wine, you can't go wrong with Gaja. Also, either as an investment or a superlative bottle of wine -- or both, try Biondi Santi (Tenuta Greppo).



    PS - for a lighter, fresher (cheaper) alternative, you can also try Rosso di Montalcino (DOC): same 100% Sangiovese grosso but only 6 months aging in a oak barrel and 1 total year before release.
     
    Last edited: Mar 15, 2013
    1 person likes this.
  10. constant struggle

    constant struggle Well-Known Member

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    Brunello doesn't have to be 12.5% - there are a huge different amounts available from $20- $100s of dollars available in the US. There is a large difference in vintages as well. The 2007 is drinking young. 2004, 2005, 2006 are all pretty good vintages that can be aged.

    I wouldn't drink a brunello younger than 10 years old unless it was from 2007.

    I currently have these brunello's in my 'cellar'

    1x 2007 Pietranera Brunello di Montalcino (Italy, Tuscany, Montalcino, Brunello di Montalcino)
    2x 2005 Tenimenti Ricci Brunello di Montalcino (Italy, Tuscany, Montalcino, Brunello di Montalcino)
    1x 2006 Fattoria La Gerla Brunello di Montalcino (Italy, Tuscany, Montalcino, Brunello di Montalcino)
    2x 2004 Domus Vitae Brunello di Montalcino Riserva (Italy, Tuscany, Montalcino, Brunello di Montalcino)
    1x 2004 La Colombina Brunello di Montalcino Riserva (Italy, Tuscany, Montalcino, Brunello di Montalcino)
    2x 2006 La Collina dei Lecci Brunello di Montalcino (Italy, Tuscany, Montalcino, Brunello di Montalcino)
    1x 2006 Renieri Brunello di Montalcino (Italy, Tuscany, Montalcino, Brunello di Montalcino)
    1x 2005 Le Casine Brunello di Montalcino (Italy, Tuscany, Montalcino, Brunello di Montalcino)
    1x 2005 Vitanza Brunello di Montalcino Tradizione (Italy, Tuscany, Montalcino, Brunello di Montalcino)
     
  11. KingJulien

    KingJulien Well-Known Member

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    So, question. If I buy a bottle of decent wine and just hang on to it, does it continue to age and get "better," or is it not really fermenting once it's out of the barrel?

    I know jack shit about wine.
     
  12. constant struggle

    constant struggle Well-Known Member

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    It will continue to get better if you keep it in the following conditions:
    1) Out of light
    2) Decent amount of humidity 50%+
    3) Cooler temperatures lets say 55-65 degrees (that doesn't fluctuate much day to day)


    Keep in mind not all wines get better with age. And they all have their time limits as well.

    If you want to buy some newer age worth wines, they may require a few hours of decanting prior to drinking if you want to drink them young.
     
    1 person likes this.
  13. KingJulien

    KingJulien Well-Known Member

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    Neat, thanks. I have a weird thing for anything that gets "better" with age. Certain clothes are a good example.
     
  14. nahneun

    nahneun Well-Known Member

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    depends on the wine, but most wines these days are meant to be drunk young within 1-5 years.
     
  15. pickpackpockpuck

    pickpackpockpuck Well-Known Member

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    I have a lady friend I'd like to introduce you to
     
    3 people like this.
  16. cyc wid it

    cyc wid it Well-Known Member

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    Decanting is sort of like the adult version of pouring vodka through your Brita filter.
     
    1 person likes this.
  17. acularw

    acularw Well-Known Member

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    Thought you guys would enjoy this. Screw my Laphroig and Macallan, I'm jumping on this pre-order now!

    [​IMG]
     
  18. Kajak

    Kajak Well-Known Member

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    Keeping these for future reference. Gotta love Tequlia, although I usually just go for a margarita since I know how to make that.
     
  19. wootx

    wootx Well-Known Member

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    Brunello needs to be at least 12.5%. And yes, lately (2004 onwards) it's been a great time for brunello!

    I'm curious what are some of the producers available in the us, is there any of those I listed?
     
  20. wootx

    wootx Well-Known Member

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    Pretty much this + store them horizontally so the wine soaks the cork, preventing it to dry out and letting air pass through it.
     
    Last edited: Mar 16, 2013

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