What are you drinking right now?

[kwilkinson]

Do you mean Chartreuse in particular or just herbed liqueur? I'm not sure on C's particular method but for liqueurs Sometimes they're macerated then distilled (sometimes each botanical os distilled separately for blending consistency), sometimes they are put into a hanging basket inside of the still, so the vapor is subtly flavored as it passes through, and sometimes they're aged with the herbs, a la dry hopping.

 

[RedLantern]

4 parts old overholt, 1 part benedictine. 2 dashes angostura, 1 dash orange bitters.

 

[b1os]

Tried some Scotch cocktail.

2 oz Famous Grouse
1 oz lemon juice
1/4 oz St. G
1 bsp Maraschino
1 bsp 2:1 simple

Not even that bad.

 

[Gibonius]



I'm pretty sure that spirits age in the bottle though, at least to some extent. Pure alcohol, maybe not. But any liquor we're talking about has some sort of "substances" in it that can change chemically. It may hardly be noticeable palate-wise, but chemical change is pretty much bound to happen as long as some sort of energy is "added", like sunshine or shaking the bottle. No?

They're going to "age", but not in the positive way that amateurs think. They think "30 year scotch" and "15 year scotch that sits on the shelf for 15 years" are the same idea. But obviously there's a huge difference between sitting in a wooden vat and sitting in a sealed glass bottle. Once they're in the bottle, they aren't getting any better barring weird and weird circumstances. There's plenty of energy around all the time, just from room heat. Oxygen is going to do most of the damage. Some of the compounds with oxidize and the alcohol will slooooowly evaporate out into the air (depending on the seal), but none of that is going to make it any better tasting. Worse if anything.

Wine has entirely different stuff going on in the bottle, and that also confuses people.

 

[kwilkinson]

Pretty crazy night over in these parts.

Buyer of one awesome restaurant (a newly acquired friend, kindred soul kinda thing) had his birthday bash at a bar. Bar is one if my better on premise customers, so I bought them a 1/4 barrel of Lagunitas IPA. So in one night I drank awesome craftbeer and made 2 great customers very happy. No ccomplaints here.

 

[Zacd]

Both are good by the way
http://en.m.wikipedia.org/wiki/Whisky

Nice tipple but there's no "e" in whisky.

 

[b1os]



Both are good by the way
http://en.m.wikipedia.org/wiki/Whisky

Dude, stop trying to be a smartass. You were talking about Dalmore 18. Get it?

 

[SkinnyGoomba]

I had Cab, port then cognac last night.

I might pick up some vintage port to keep around. Is grahams 40 worthwhile?

 

[b1os]

Mmmh port. Will have to open my Talyor's 10 soon. Sadly, that's all my budget allows, but it's already pretty good.

I'll just have a G&T tonight. 20 cl Fever-Tree Mediterranean Tonic Water, 7 cl Hendrick's. Slice of lemon or lime--whatever tickles my fancy.

 

[Piobaire]



I had Cab, port then cognac last night.

I might pick up some vintage port to keep around. Is grahams 40 worthwhile?

Pretty sure the 40 is a tawny and not a vintage.

 

[JohnGalt]

Remaining:

 

[SkinnyGoomba]



Pretty sure the 40 is a tawny and not a vintage.

This is true,have you opened your '77?

 

[Piobaire]



This is true,have you opened your '77?

No, I gave it to a friend as a wedding present. Don't know what came over me.

 

[kwilkinson]

Tonight:

Oban 14
Glenlivet 12
Zaya Rum
Leopold bros Apple whiskey
Dark n stormy
Balvenie 15


Quite a nifht.

 

[kwilkinson]

Tonight:

Oban 14
Glenlivet 12
Zaya Rum
Leopold bros Apple whiskey
Dark n stormy
Balvenie 15


Quite a nifht.