sengjc Posted February 1, 2016 Posted February 1, 2016 The last of the Smooth Ambler Old Scout 7 Year Old Rye Whiskey (Batch No. 26). 2
JohnnyC Posted February 2, 2016 Posted February 2, 2016 Nice super-smooth Rye. Great Whisky. I have been enjoying it myself. And best of all it is made in the city I live in. 1
sengjc Posted February 5, 2016 Posted February 5, 2016 A tot of Jefferson's Reserve Very Old, Batch No. 177. 1
sengjc Posted February 7, 2016 Posted February 7, 2016 Chinese Bai Jiu for the Chinese Lunar New Year. 2
torsion Posted February 7, 2016 Posted February 7, 2016 Chinese Bai Jiu for the Chinese Lunar New Year. What flavour profile is bai jiu?I've not tried this stuff and am curious.
maverickdrinker Posted February 7, 2016 Author Posted February 7, 2016 A dram of Glenmorangie Quinta Ruban last night. Not for me...
Lotusguy Posted February 7, 2016 Posted February 7, 2016 What flavour profile is bai jiu?I've not tried this stuff and am curious. I've had a lot of it during my China travels - the flavor profile to me is crude oil How anyone can drink that stuff voluntarily is beyond me. And some of it costs hundreds of dollars.
Jeremy Festa Posted February 7, 2016 Posted February 7, 2016 Went down to the NBC to try their next Croft Brewing collab in their Sour Series. Mango Sour Ale. From QLD mangos. Crazy good. Had a crack at pairing it with a cigar last night. Worked perfectly. Wish it was a staple to be honest. One of the cleanest and most refreshing drinks I have had. Sent from my iPhone
NapaNolan Posted February 7, 2016 Posted February 7, 2016 I think great sour beers can replace Champagne in many circumstances: great acid, lively carbonation and just a 'yummy' factor. Another dimension is added with the funky sours when teamed with things like brett and old barrels.
dangolf18 Posted February 7, 2016 Posted February 7, 2016 I think great sour beers can replace Champagne in many circumstances: great acid, lively carbonation and just a 'yummy' factor. Another dimension is added with the funky sours when teamed with things like brett and old barrels. I just had the Goose Island Sofie and it was very much like champagne. Also Russian River brewing makes some interesting sour beers...they're right in your neck of the woods.
sengjc Posted February 7, 2016 Posted February 7, 2016 What flavour profile is bai jiu?I've not tried this stuff and am curious. Sweet, fruity and bubblegum-like with a drying finish.
dangolf18 Posted February 7, 2016 Posted February 7, 2016 Interesting stuff... Sent from my iPhone using Tapatalk 1
TypicalSituation Posted February 8, 2016 Posted February 8, 2016 Sweet, fruity and bubblegum-like with a drying finish.Bubblegum is not typical of a traditional wild or sour ale. Was it a berliner Weiss by any chance? That's a traditional German tart beer, which would explain the bubble gum (which is traditional of of German wheat beers)
sengjc Posted February 8, 2016 Posted February 8, 2016 Bubblegum is not typical of a traditional wild or sour ale. Was it a berliner Weiss by any chance? That's a traditional German tart beer, which would explain the bubble gum (which is traditional of of German wheat beers) I was describing Chinese Bai Jiu - a rice based spirit - not beer nor ales.
TypicalSituation Posted February 8, 2016 Posted February 8, 2016 I was describing Chinese Bai Jiu - a rice based spirit - not beer nor ales.Ah I mixed up your post and the sour beer post above. Apologies!
NapaNolan Posted February 8, 2016 Posted February 8, 2016 I just had the Goose Island Sofie and it was very much like champagne. Also Russian River brewing makes some interesting sour beers...they're right in your neck of the woods. While it's a good beer (or used to be, haven't had it since Goose Island sold) Sofie's not really a sour. Russian River stuff is okay but not worth fighting the crowds for. The food is terrible there and I hate beer geeks.
Easttide Posted February 8, 2016 Posted February 8, 2016 2008 Heitz Cabernet tonight with a burger done on the cast iron, buttered and grilled brioche and a iceberg salad with blue cheese dressing. America. Football. Meat. Napa Cab. F- yeah.
JohnS Posted February 8, 2016 Posted February 8, 2016 I experimented with the following cocktails over the weekend... 1) Tom Collins - Next time I'll make it without crushed ice, as carbonated soda works better in a drink with standard ice cubes in my opinion. Still, it was ok. 2) Grand Sidecar - This is a 'go to' cocktail of mine, made with Grand Marnier for the triple sec. 3) Sazerac - The International Bartenders Association (IBA) lists this classic cocktail as made with 50 cl of cognac as the original drink only substituted bourbon or rye due to cognac been unavailable at the time. I made one during the week with equal measures of Remy Martin VSOP cognac and Rittenhouse Rye. This one on the weekend had just the traditional rye. Both were good, but I preferred the cognac/rye mix a little more. Hmmm...perhaps next time I'll make it with Courvoisier XO and see how we go. I enjoy making this cocktail as it requires a unique preparation (i.e two old-fashioned tumblers, with one of them coated in absinthe) 4) Manhattan - Made with Rittenhouse Rye. It's been awhile since I've had the last one. A nice way to cap the weekend. 4
TypicalSituation Posted February 9, 2016 Posted February 9, 2016 Timboon single malt with a nice partagas A+ on the chess board. Love playing!
sastrooper Posted February 10, 2016 Posted February 10, 2016 Enjoying a glass of diplomatico ambassador selection rum 2
fokker4me Posted February 11, 2016 Posted February 11, 2016 Old Charter Proprietors Reserve (13 year).
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