What Are You Drinking Tonight?
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stikine
Treehouser
Heading over to one of the local watering holes that puts on a big St. Paddy's day corned beef and cabbage feed each year. Folks bring some side dishes...I baked a couple of loaves of Irish barmbrack bread to share.
stikine
Treehouser
How peaty is that?
stikine
Treehouser
Yeah, I like a lot of things but I'm still evaluating peat in my diet. It seems to repeat too much afterwards ie. burping it up?
- Thread Starter Thread Starter
- #957
I could see that I guess, but it doesn't give me problems. The flavor lingers a good while in my mouth, and I suppose my nose, but I consider that a feature. Have to be in the mood though. Islay whisky isn't usually a warm weather whisky. It goes better with harsh weather. An exception is Bowmore. That's a little sweeter, and kind of tastes like summer at the shore.
Kaveman
Treehouser
All over my classless head. But you fine gentlemen carry on, and I'll nod in agreement like I know what's going on.
Knotorious
That Guy With The Face
Dude, why are you giving us away? Now everyone will think I'm classless, too, unless I nod heh heh
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- #960
@stig sent me a brandy sampler from Switzerland last week. He suggested I try it in a wine flute with a teaspoon of sugar and coffee. That sounded good, but I wanted to use my good whole bean coffee and my French press. Since I use a handcranked mill to grind coffee, it wasn't a good idea with my back screwed up. Well, tonight was the night I gave it a try. I just used my coffee mug instead of a wine flute, but I otherwise followed stig's instructions(cut the sugar a smidge).
It's quite good! I didn't fill my mug all the way, but I probably should've backed off a touch more. It's reminiscent of something, but I can't put my finger on it. It's a nostalgic sensation, but I don't know from what/where. A nice medium coffee base with fruit overtones, and no strong alcohol on the nose. It's 40% alcohol, but doesn't put off the vapors something like Irish whiskey does. Very refined.
Thank you stig. It's very appreciated!
It's quite good! I didn't fill my mug all the way, but I probably should've backed off a touch more. It's reminiscent of something, but I can't put my finger on it. It's a nostalgic sensation, but I don't know from what/where. A nice medium coffee base with fruit overtones, and no strong alcohol on the nose. It's 40% alcohol, but doesn't put off the vapors something like Irish whiskey does. Very refined.
Thank you stig. It's very appreciated!
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- #961
Second one I've had, this time neat...
I'm impressed with these so far. Fruit brandies aren't super common over here, and tend to be around the bottom shelf. IOW, they're cheap, and they taste cheap, with lots of sugar. This is fairly dry with a pleasing almond note that lingers a long time. I'll have to try a native apple brandy some time. That's historically traditional, and it might be better than I imagined. They aren't that expensive, even the ones that are packaged nicely, and don't look like they're geared towards kids or the ghetto.
I'm impressed with these so far. Fruit brandies aren't super common over here, and tend to be around the bottom shelf. IOW, they're cheap, and they taste cheap, with lots of sugar. This is fairly dry with a pleasing almond note that lingers a long time. I'll have to try a native apple brandy some time. That's historically traditional, and it might be better than I imagined. They aren't that expensive, even the ones that are packaged nicely, and don't look like they're geared towards kids or the ghetto.
Good that you like them, John.
Eventually I'll find the rarest one and send it to you.
Made from the fermented and distilled roots of blue Gentian.
There are only 2 small distilleries in Schweiz that still make it.
No luck so far, but eventually I'll find it.
Eventually I'll find the rarest one and send it to you.
Made from the fermented and distilled roots of blue Gentian.
There are only 2 small distilleries in Schweiz that still make it.
No luck so far, but eventually I'll find it.
- Thread Starter Thread Starter
- #963
Got this from the grocery outlet yesterday...
It's pretty good. A little sweet, but a nice non alcoholic dessert drink. I love that store. They get a bunch of interesting stuff at below market prices. Downside is once it's gone, it's usually gone for good, but they have new stuff to look at every week.
It's pretty good. A little sweet, but a nice non alcoholic dessert drink. I love that store. They get a bunch of interesting stuff at below market prices. Downside is once it's gone, it's usually gone for good, but they have new stuff to look at every week.
you really hate warmer weather don't you?- Thread Starter Thread Starter
- #966
As nice as last night was, there were still bugs out, and the fire didn't feel as good as it does in winter.
Bugs were a double edged sword. Some of them were fireflys, and they're super cool, but another 10° and it would have been miserable. Too hot for a fire, and skeeters ramped up to 11.
Bugs were a double edged sword. Some of them were fireflys, and they're super cool, but another 10° and it would have been miserable. Too hot for a fire, and skeeters ramped up to 11.
Knotorious
That Guy With The Face
I think I just managed to mentally work out in my head how I feel about the seasons.
My adoration for colder weather (Fall/Winter) stems mostly from how much better it is for me physiologically (70%), where I can do activities without sweating profusely. There also being a lot of nostalgia and beauty in cold weather, the change in foliage/plant life, and the opportunity for snow, and alpine climbing adventures, which provides for a psychological reward (30%).
My attraction to warmer/hot weather (Spring/Summer) is almost entirely psychological (70%), since I tend to become a bit more depressed during the colder seasons. In the warmer months, I can engage in activities that are impossible during the colder months, and wildlife is in abundance as it warms. The rest is a psychological (30%) element of enjoyment; where it's nice to be immersed in warmth and not have to bundle up. But, generally speaking, I find a huge portion of the summer to be insufferable physiologically; way too hot, too much sweating, with too many insects, and too many plants that make me itch.
Steve Mack
Life Member.
Carrot "Whiskey" I made in 1991.
Was going to open it at 20 years for a mate but he didn't make it so it's been sitting around for a while.
Thought it might have gone off but it was ok. Supposed to get better with age but I think that's long enough. Tastes pretty good actually.
Only one glass so if I survive I'll try it again tomorrow night.
Was going to open it at 20 years for a mate but he didn't make it so it's been sitting around for a while.
Thought it might have gone off but it was ok. Supposed to get better with age but I think that's long enough. Tastes pretty good actually.
Only one glass so if I survive I'll try it again tomorrow night.
Steve Mack
Life Member.
It's a wine really, they call it a sipping wine and due to that and the colour "whisky"
I used to make a lot of wine but that one is pretty tricky, takes a lot longer than usual.
The recipe is from an old beer and wine making book.
I used to make a lot of wine but that one is pretty tricky, takes a lot longer than usual.
The recipe is from an old beer and wine making book.
Maximalist
Treehouser
Today was a pretty busy day. There was a lot of urgent work. The temperature was about 30 °C. This is a very high temperature for St. Petersburg. I was on my way home, and suddenly I wanted to have a beer. Here is my choice - black beer of local production, and for an appetizer kebab from keta -
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Maximalist
Treehouser
Yes, it's grilled salmon. In Russia, it is customary to serve fish with beer. This is not a fish showcase, but an ordinary beer bar in St. Petersburg. It would be interesting to know which beer snacks are traditional in your region?
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Maximalist
Treehouser
Today is Friday, and I drank some traditional St. Petersburg black beer with squid kebab -
