Wine, Scotch, Rum, Tequila, Vodka, and the like

Robot B9
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Postby Robot B9 » Wed Dec 26, 2018 1:39 am

Whistle Pig rye is all that.

LITT
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Postby LITT » Fri Dec 28, 2018 7:44 am

for 90 bucks a bottle id sure hope so

MWB
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Postby MWB » Fri Dec 28, 2018 2:31 pm

Whistle Pig rye is all that.
Definitely agree.

tifosi77
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Postby tifosi77 » Fri Dec 28, 2018 3:52 pm

A month ago I had blood work done that showed my liver enzymes were rather.... sporty. So I just completed a 30-day booze fast and redid the blood test(s) this morning. Had no issues, no cravings, or anything like that during the fast.... but my first stop after leaving the Dr office was Total Wine. So.....

(I mean, technically the first stop was PetSmart, but they're right next door.)

eddy
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Postby eddy » Fri Dec 28, 2018 4:55 pm

A month ago I had blood work done that showed my liver enzymes were rather.... sporty. So I just completed a 30-day booze fast and redid the blood test(s) this morning. Had no issues, no cravings, or anything like that during the fast.... but my first stop after leaving the Dr office was Total Wine. So.....

(I mean, technically the first stop was PetSmart, but they're right next door.)
So what do you pick up after a 30 day rest?

Sam's Drunk Dog
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Postby Sam's Drunk Dog » Fri Dec 28, 2018 7:52 pm

I'm guessing a Zima.

tifosi77
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Postby tifosi77 » Fri Dec 28, 2018 9:18 pm

J. Wray rum, Sauza tequila blanco, a Penfolds Chardonnay from Australia, a Spanish Albariño, and a sixer of the Bonito blonde from Ballast Point Brewing Co. And some weird Mountain Dew raspberry flavored energy drink thing.

So a pantry run, if you will.

slappybrown
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Postby slappybrown » Wed Jan 02, 2019 9:30 pm

Austin Hope Cabernet is extremely very good

Shyster
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Postby Shyster » Wed Jan 02, 2019 9:41 pm

I imagine that to a lot of wine snobs this would be like confessing to eating garbage out of dumpsters, but by far my favorite wine is Concord.

tifosi77
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Postby tifosi77 » Wed Jan 02, 2019 9:59 pm

Austin Hope Cabernet is extremely very good
Central Coast FTW

I'm not super familiar with Cabs from Paso Robles, how would you describe it? (Using other words than 'extremely very good')

slappybrown
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Postby slappybrown » Wed Jan 02, 2019 10:09 pm

Big cab in every way. jammy fruit aromas on decant, and long finish with soft bite, right tannin structure and right amount of chewiness, great velvet mouthfeel twss

LITT
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Postby LITT » Thu Jan 03, 2019 7:50 am

received a bottle of small batch 1792 for christmas. very good.

shafnutz05
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Postby shafnutz05 » Thu Jan 03, 2019 8:21 am

Big cab in every way. jammy fruit aromas on decant, and long finish with soft bite, right tannin structure and right amount of chewiness, great velvet mouthfeel twss
Thanks for the rec. I'll have to head down to Total Wine soon.

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Postby tifosi77 » Thu Jan 03, 2019 12:47 pm

Interesting... long finish and soft bite is how I'd describe most of the Zins I've had from Paso (at least the younger ones). I wonder if that's a characteristic of the soil rather than the grape?

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Postby shafnutz05 » Fri Jan 04, 2019 7:21 pm

Not a big white wine guy, but enjoying a glass of Orvieto Clasico on the 7th anniversary of our visit to Orvieto. Probably my favorite place I visited in Italy... Just a beautiful town. Managed to get a case shipped from a small vineyard there that we visited.

tifosi77
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Postby tifosi77 » Mon Feb 18, 2019 11:02 am

We watched a fun documentary on Amazon Prime last night: Scotch! The Story of Whisky. (Well, we watched the first of three episodes)

The presenter guy is really engaging and I found the show quite enjoyable. I'm coming to the show with almost zero amount of knowledge re whisky (which is supposed to have an 'e' in it, but whatevs), so I'm not sure how much you'd get out of it if you have a higher baseline. But we both liked it very much, and will finish off the series in the coming days.

eddy
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Postby eddy » Tue Mar 05, 2019 5:42 pm


LeopardLetang
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Postby LeopardLetang » Wed Mar 06, 2019 8:26 am

Seems odd the 52 year is only 82 proof

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Postby Shyster » Wed Mar 06, 2019 2:20 pm

I'm not so sure I'd want to drink scotch that old. IMO, you reach a point where adding additional "wood" to a whiskey makes the flavor worse, not better. That's the reason why I believe the 15-year-old Pappy Van Winkle is better than the 21-year-old version.

tifosi77
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Postby tifosi77 » Wed Mar 06, 2019 2:36 pm

I've never had 20-year whiskey or bourbon, but all the tasting notes I've read indicate it is sort of the opposite of what I'm looking for in a drink. I tend to agree that 15-18 years is sort of the maximum amount of aging I'd like.

tifosi77
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Postby tifosi77 » Wed Mar 06, 2019 2:42 pm

Seems odd the 52 year is only 82 proof
My understanding is this is a function of ambient atmospheric conditions in the barrel aging room/cellar. Higher humidity lends itself to spirits that tend to increase in ABV over time (so, bourbons and other American whiskies, rums, etc), drier environments yield lower ABV after aging (Scotches and such).

That's an over-simplification, but it's sort of the gist of things. I think.

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Postby Shyster » Wed Mar 06, 2019 2:43 pm

I'm not a fancy tasting guy, so it's hard to describe, but for example to me the 15-year Pappy had a a lot of malt sweetness and a heavy dose of vanilla on both the nose and palate. The 21-year Pappy was less sweet and had less vanilla, and I instead I thought that other—and more harsh—flavors were coming more to the front. There was more flavor overall, but the flavors were less pleasant and were tending more towards bitterness. My brother thought that the 21-year was too harsh as well.

That 1949 scotch strikes me as something that someone would buy for the collector value and not for the drinking.

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Postby eddy » Wed Mar 06, 2019 3:00 pm

grabbed a bottle of Willett Pot Still Reserve Bourbon from the recent PA online flash sale. Anyone ever have?

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Postby count2infinity » Wed Mar 06, 2019 3:26 pm

Seems odd the 52 year is only 82 proof
At first I wondered if it was cask strength... apparently it is.

As tif pointed out the storage conditions are what drive the alcohol content over time. Every cask of aged spirits is constantly losing ethanol (alcohol) and water, but water and alcohol molecules are different sizes. Water is relatively small compared to ethanol. Due to it being so small, the water can migrate through the cask at a much faster rate than alcohol can. Not only that, trees are sort of designed so that water can migrate through them. Ethanol? not so much...

So with both water and ethanol leaving the cask, what causes scotch to either stay steady/lose strength while american whiskeys get stronger? Climate. In order for water to leave the barrel, it needs to evaporate. In a cold/moist environment like the coasts of Scotland, this is a relatively slow process so the loss of ethanol and water are relatively equal, or ethanol leaves at a slightly faster rate causing the alcohol content to go down. In drier hotter conditions like Kentucky or Tennessee, the water leaves relatively quickly compared to the ethanol causing a relative increase in alcohol content.

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Postby slappybrown » Wed Mar 06, 2019 3:28 pm

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