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re: Whiskey/Bourbon/Scotch appreciation thread Volume II
Posted on 1/5/19 at 9:23 pm to theantiquetiger
Posted on 1/5/19 at 9:23 pm to theantiquetiger
quote:
The guy at Q-Bin told me Louisiana only got three bottles of GOT’s Nights Watch. This can’t be true, huh?
Did he have one in his back room?
1
Posted on 1/5/19 at 9:26 pm to busbeepbeep
Always welcome but this one was not our hood.
Posted on 1/5/19 at 9:30 pm to t00f
quote:
Tonight’s lineup
1-3pd right to left
Posted on 1/5/19 at 9:36 pm to theantiquetiger
quote:
The guy at Q-Bin
Is a huge dickhead
Posted on 1/6/19 at 1:50 pm to 3HourTour
Calandros WP barrel select is out. I can’t wait to try this one. It’s 13yr, 119.8 proof
Posted on 1/6/19 at 8:01 pm to ChaseMac
This one has been good good
Posted on 1/6/19 at 8:30 pm to USEyourCURDS
Mrs. Curds wanted to watch the Golden Globes so
Posted on 1/6/19 at 8:32 pm to USEyourCURDS
Posted on 1/7/19 at 10:32 am to t00f
Bottled in Bond Article
What do you guys know about bonded in bond whiskey? I found this article on it and thought it was a good read. The only ones I have had are the EHTs and McKenna. Don't know much about the others but may have to give them a try now.
What do you guys know about bonded in bond whiskey? I found this article on it and thought it was a good read. The only ones I have had are the EHTs and McKenna. Don't know much about the others but may have to give them a try now.
This post was edited on 1/7/19 at 10:35 am
Posted on 1/7/19 at 10:34 am to t00f
Which Demerera sugar cubes should I be looking for for Old Fashionds?
Theres like 10 different versions I don't want to get the wrongs ones that will ruin my drink.
Also does anyone have any recommendations for a pre-made simple syrup thats on the lower end of the carb/sugar spectrum that is good?
I realize by the very nature of it its going to have sugar/carbs but I've seen some that are much lower or higher than others.
Theres like 10 different versions I don't want to get the wrongs ones that will ruin my drink.
Also does anyone have any recommendations for a pre-made simple syrup thats on the lower end of the carb/sugar spectrum that is good?
I realize by the very nature of it its going to have sugar/carbs but I've seen some that are much lower or higher than others.
Posted on 1/7/19 at 10:36 am to DukeSilver
I pretty much only use liquid sugar in the raw for OFs and find it to be great compared to some of the simple syrups sold in the mixer section.
Posted on 1/7/19 at 11:10 am to DukeSilver
2 cups sugar in the raw, 2 cups water, bring to a simmer and stir until it is fully incorporated. Let it simmer a couple more minutes, let cool and transfer to a squirt bottle like the old school ketchup/mustard bottles. Don't worry about carbs when drinking it.
Posted on 1/7/19 at 12:31 pm to Marlo Stanfield
quote:
What do you guys know about bonded in bond whiskey?
I could be wrong but Im pretty sure its just a fancy way of saying its 100 proof.
ETA : got curious and looked it up
quote:
To be labeled as bottled-in-bond or bonded, the liquor must be the product of one distillation season (January–June or July–December) by one distiller at one distillery. It must have been aged in a federally bonded warehouse under U.S. government supervision for at least four years and bottled at 100 (U.S.) proof (50% alcohol by volume). The bottled product's label must identify the distillery where it was distilled and, if different, where it was bottled.[2][3] Only spirits produced in the United States may be designated as bonded.
Some consumers consider the term to be an endorsement of quality, while many producers consider it archaic and do not use it.[3] However, because bottled-in-bond whiskey must be the product of one distillation season, one distillery, and one distiller – whereas ordinary straight whiskey may be a product of the mingling of straight whiskeys (of the same grain type) with differing ages and producers within a single state – it may be regarded as a better indication of the distiller's skill, making it similar in concept to a single malt whisky, small batch whiskey, or single barrel whiskey. Bonded whiskeys are also valued for their higher-than-usual alcohol content (100 proof rather than the more typical 80–90 proof), as this means the product contains a less diluted spirit, typically corresponding to more flavor.
https://en.wikipedia.org/wiki/Bottled_in_bond
This post was edited on 1/7/19 at 12:37 pm
Posted on 1/7/19 at 12:37 pm to USEyourCURDS
quote:
in the raw
Posted on 1/7/19 at 2:09 pm to ChaseMac
quote:
Calandros WP barrel select is out
Price?
Posted on 1/7/19 at 3:11 pm to Shotgun Willie
It is very good. Very, very good.
Posted on 1/7/19 at 3:25 pm to USEyourCURDS
quote:
Price?
$80
Posted on 1/7/19 at 3:39 pm to ChaseMac
quote:
Calandros WP barrel select is out. I can’t wait to try this one. It’s 13yr, 119.8 proof
I've really enjoyed the few ryes I've had so far. For a novice just starting off (not really a collector like some of y'all, definately don't have the same budget) is this worth the $80 or are there better cheaper alternatives for ryes?
Posted on 1/7/19 at 4:01 pm to SuperflyLSU
If he still has some of his knob creek single barrel that was picked, get that. It's $40 I wanna say, so half the price. I don't know how it stacks up to the WP, but it's a DAMN fine bottle of rye.
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