556 replies to this topic

[thirtyoneknots]

Gonna split the LH and make half of it 80 proof, too.

I would recommend against doing that, at least not to so large a % of the bottle all at once. If you really don't have room for El Dorado 5 yr in your cabinet, you can always dilute LH an ounce at a time. But I'm betting you don't have the gear to revert it back to 151.

[Hassouni]

this seems to be a pretty comprehensive guide:

http://www.ministryo...read.php?t=5778

[rarerollingobject]

Pretty excited about my purchase of the day: a bottle of Mukai Shuzo 'Ine Mankai' red rice sake. Light rose in colour, slightly sweet, red rice sake is quite unusual and this is a heavenly example.

Also bought a bottle of Alvear Pedro Ximenez 1927, and a bottle of Laird's Applejack, which I believe is around $20 in the States, but $75 FREAKING DOLLARS in Australia.

[thirtyoneknots]

this seems to be a pretty comprehensive guide:

http://www.ministryo...read.php?t=5778

I'm not saying it wouldn't work, I'm just saying a perfectly good 80 proof Demerera already exists in El Dorado 5 yr.

Edit: OK I see lower down that there's a financial incentive for this. I still know a few places to find ED5 for $13, soooo...

Edited by thirtyoneknots, 13 May 2012 - 04:01 AM.

[Hassouni]

Well, this is more my incentive:

"I'm trying the diluted LH it against some ElDo5 right now, and frankly the diluted LH blows the ElDo5 away in terms of sheer flavor. Where the ElDo5 has significant sweetness but lacks smokiness and richness, the diluted LH has smoke, spice, and the rich sweetness of classic Demerara rum on the finish."

[thirtyoneknots]

Well, this is more my incentive:

"I'm trying the diluted LH it against some ElDo5 right now, and frankly the diluted LH blows the ElDo5 away in terms of sheer flavor. Where the ElDo5 has significant sweetness but lacks smokiness and richness, the diluted LH has smoke, spice, and the rich sweetness of classic Demerara rum on the finish."

Maybe, but this is also a prime setup for confirmation bias. Comparative tastings should be done at least single blind to be reliable.

If a flavor-mixability compromise is the goal, why not make a 100 proof Lemon Hart? Math is easier that way, too.

[Hassouni]

I could certainly do that - why do you think 100 proof is better? Holds up better when mixed?

[thirtyoneknots]

I could certainly do that - why do you think 100 proof is better? Holds up better when mixed?

All things being equal, Proof is flavor. Unless you want to go all the way to high-test stuff like 151, rum over 80 proof is relatively scarce compared to other spirits categories. In general, when I see a product bottled at 80 proof (the legal minimum to sell in the US), I see a producer telling me: "we would have watered this down more, but it's against the law". Which is not to say I never buy 80 proof, but I do have a bias in favor of anything higher if the price isn't exorbitant.

A few things do just fine at 80 proof. But hey why not exercise the flexibility you have? 80 proof Demerara rum is available, even Lemon Hart if you're properly motivated. If you're going to go to the trouble of procuring the magic filtered water and gradually diluting and all that outlined in the link, why not make something unique and play around with it?

[Hassouni]

Well you've convinced me. Ill do a couple test drams at 100 and 80 and see what's better.

[ChrisTaylor]

Purchases made over the past week or two:

* Jameson's 'limited reserve'
* Ron Santiago de Cuba's blanco and anejo variants
* A box of 3 x 200mL single malts (Dalwhinnie, Oban and Glenkinchie)
* Perique

[EvergreenDan]

Perique

Please do tell us what you think.

I could not tell from their website whether the nicotine has been removed. It only says "a form that greatly diminishes the health concerns associated with tobacco use."

Edited by EvergreenDan, 18 May 2012 - 06:06 AM.

[KD1191]

Yesterday I picked up a bottle of this vin jaune that I've been wanting to play around with ever since tasting it paired with the turtle soup at Next's Paris menu.

Oxidized & somewhat sherry-like, but not fortified. My initial reaction upon tasting it was that I'd like to try mixing it in cocktails where a dry vermouth typically gets lost...tonight, it was a Brooklyn, which turned out pretty splendidly.

Edited by KD1191, 18 May 2012 - 07:07 AM.

[Hassouni]

Today's haul:



Discovered a huge stash of old-bottle Plymouth, AND that the Chevy Chase Montgomery County Liquor Store has Myer's Legend!!

[Yojimbo]

Couple of days ago I picked up a bottle of Punt e Mes, plus Batavia Arrack for experimentation and making my own Swedish Punsch -- I know you can buy the Punsch as well, but where's the fun in that?

Also bought a bottle of Taylor's Falernum for a punch I was making for a school fundraiser with Denizen rum, pineapple and lime juice, and odds and ends. Decided to make my own falernum the day before to see if I could top the flavor of Taylor's, probably shouldn't have added so much Lemon Hart 151.

Fundraiser was last night: I carried all my stuff on the subway, got set up, the juice was delayed, and when it showed up way after the party had started, it was . . . ruby red grapefruit and orange juice instead. I did my best with what I had, mainly by putting floats of Blackstrap rum on top, but oh, the rum-anity!

Fairway, you are dead to me.

[thirtyoneknots]

Today's haul:



Discovered a huge stash of old-bottle Plymouth, AND that the Chevy Chase Montgomery County Liquor Store has Myer's Legend!!

That's actually a new bottle Plymouth seems to have recently rolled out for (at least) the 1 liter size. The old bottles look like the one on the right in this picture.

[ChrisTaylor]

Perique

Please do tell us what you think.

I could not tell from their website whether the nicotine has been removed. It only says "a form that greatly diminishes the health concerns associated with tobacco use."

From what I understand, the nicotine has been removed. From what I understand. In the sense I've seen a blog or four or a review or five that's said, oh, we checked with the company/someone who'd know and they said there was no nicotine in beverage. I'm also fairly certain that in Australia you need a special permit to sell nicotine products in your store. And the place I got it--which is, so far as I know, the only place in Australia that sells it--doesn't have cigars, cigarettes or anything of that nature avaliable. I doubt they'd go to the effort of paying for a permit just to sell what is a fairly obscure form of booze.

I like it. I was attracted to it because it sounded interesting and it was reviewed well, but held off for a long time because I wasn't sure I'd find many uses for it. It's quite sweet, obviously, but not to the point of being sickly (I dislike overly sweet things--and my definition of 'overly sweet' seems to get applied to stuff regular people think is 'maybe a little bit sweet'). It's in the same family, kind of, as Benedictine (gutsy herb liqueur with a fair amount of depth as opposed to, and I'm awkwardly fumbling for a comparison here, something as 'insipid' as the nut/herb liqueur Frangelico). It's less sweet than Benedictine, tho'. The gutsiness of the flavour profile (apologies, I'm no booze writer--I wish I could give you some detailed tasting notes) reminded me instantly of rum, bourbon and other brown spirits. It's no surprise that the Perique and some Woodford Reserve got along like old friends in a Don Draper (found via Google: 40mL WR bourbon [I mean to sub this for rye at some point--I'll report back], chocolate bitters, orange bitters and brown sugar with a 20mL Perique float). I'm keen to see how it'll go with nice rum or even a very small quantity of Islay whisky.

I understand that it can be hard-to-find and expensive in the US. In Australia all booze is expensive, so ~$70 for 500mL (as opposed to the more usual 700mL, mind) wasn't crazy. I mean, it's pretty much on par with 10-12 year old single malts and some sipping rums, but is priced a good ~$20/bottle costlier than affordable-but-good bourbons such as Woodford Reserve and Buffalo Trace. If it's at that price point for you guys, including shipping/etc, then it's worthwhile, I'd say.

[Hassouni]

Today's haul:



Discovered a huge stash of old-bottle Plymouth, AND that the Chevy Chase Montgomery County Liquor Store has Myer's Legend!!

That's actually a new bottle Plymouth seems to have recently rolled out for (at least) the 1 liter size. The old bottles look like the one on the right in this picture.

Actually it would seem this is the new design for all their bottlings: http://bpando.org/20...g-plymouth-gin/

Gotta say, I like it

Edited by Hassouni, 18 May 2012 - 05:27 PM.

[ChrisTaylor]

Mt Gay Extra Old
Appleton 12

[Hassouni]

Niiiiice! Two of the best in the world and personal favorites of mine.

[haresfur]

Perique

Please do tell us what you think.

I could not tell from their website whether the nicotine has been removed. It only says "a form that greatly diminishes the health concerns associated with tobacco use."

From what I understand, the nicotine has been removed. From what I understand. In the sense I've seen a blog or four or a review or five that's said, oh, we checked with the company/someone who'd know and they said there was no nicotine in beverage. I'm also fairly certain that in Australia you need a special permit to sell nicotine products in your store. And the place I got it--which is, so far as I know, the only place in Australia that sells it--doesn't have cigars, cigarettes or anything of that nature avaliable. I doubt they'd go to the effort of paying for a permit just to sell what is a fairly obscure form of booze.

The first quote makes it sound like the nicotine is still there, but that may be just a bit of deception.

The second statement sounds pretty vague and I'm not sure AQUIS would know to ask if there was nicotine in booze that is being imported so maybe Nick's is thinking it's better not to ask.

If it helps ADHD, then it probably contains nicotine. Surly you have so student's to test this on....

Overall, it seems mostly like a gimmick that I can do without, but I don't have any strong moral objections to others messing around with it. Not like you are going to overdose with those prices and that much sugar.

[J_Ozzy]

Perique

Please do tell us what you think.

I could not tell from their website whether the nicotine has been removed. It only says "a form that greatly diminishes the health concerns associated with tobacco use."

From what I understand, the nicotine has been removed. From what I understand. In the sense I've seen a blog or four or a review or five that's said, oh, we checked with the company/someone who'd know and they said there was no nicotine in beverage. I'm also fairly certain that in Australia you need a special permit to sell nicotine products in your store. And the place I got it--which is, so far as I know, the only place in Australia that sells it--doesn't have cigars, cigarettes or anything of that nature avaliable. I doubt they'd go to the effort of paying for a permit just to sell what is a fairly obscure form of booze.

The first quote makes it sound like the nicotine is still there, but that may be just a bit of deception.

The second statement sounds pretty vague and I'm not sure AQUIS would know to ask if there was nicotine in booze that is being imported so maybe Nick's is thinking it's better not to ask.

If it helps ADHD, then it probably contains nicotine. Surly you have so student's to test this on....

Overall, it seems mostly like a gimmick that I can do without, but I don't have any strong moral objections to others messing around with it. Not like you are going to overdose with those prices and that much sugar.

Ted Breaux's pretty exacting of the quality and safety of his products, I wouldn't worry about any toxicity beyond that of the alcohol itself.

Edited by J_Ozzy, 19 May 2012 - 09:14 PM.

[KD1191]

Two relatively new (and completely new to Illinois...I was told these were the first bottles sold at retail here) products from one of my favorite U.S. distillers.

Leopold Brothers Navy Strength American Gin & Fernet Leopold Highland Amaro


Leopold's Gin has been one of my favorites going back at least 6 years when I first wandered into their old distillery in Ann Arbor, MI. Their traditional gin has a great balance of juniper and unique citrus notes (pomello, love the pomello), rounded out by familiar spices (clove, coriander, cardamom). My only knock on it has been the low proof...no matter how good it tastes, something about an 80 proof gin doesn't sit right. So, imagine my delight when I heard they were coming out with a higher proof version. My anticipation was heightened, if that was possible, to see if referenced in extremely heady company on Tuesday. To paraphrase a terrible marketing campaign, "Gentlemen, this is gin." It leaps from the bottle and smacks you in the nose, proudly announcing that this is not another one of those "New American" gins striving for the acceptance of the vodka-soda crowd. It hits all the high notes of the original Leopold, but they are amplified...turned up to 11 if you will, because as we know, proof is flavor. As good as it smelled & tasted, I didn't reach for the jigger at the late hour I finally got around to opening it. At 114 proof, it's not going to effortlessly integrate into most (if any) existing gin recipes...this is going to require restraint and judicious thinking, probably some algebra. I'm looking forward to the challenge.

If the gin presented as a sock in the nose, the Fernet Leopold is a warm (bartender's) handshake. It is, of course, evocative of Fernet Branca, the de facto standard-bearer of the genre, but there are also facets all its own (a touch more citrus...orange, I think, certainly less saffron, thankfully in my opinion...and perhaps more spearmint than aloe/eucalyptus). A short pour in a Glencairn glass and all the excesses of earlier in the evening promptly melted away. Will shots happen? Highly likely. But, if so they'll be missing some of the refinement of this amaro. Not to say it isn't bold, but the sharp edges that are characteristic of some more mass-produced liqueurs are absent, and it'd probably be more comfortable with being sipped by the fire.

[thirtyoneknots]

Leopold Bros now available in Texas, too, for those with access to better liquor stores.

[tanstaafl2]

Two relatively new (and completely new to Illinois...I was told these were the first bottles sold at retail here) products from one of my favorite U.S. distillers.

Leopold Brothers Navy Strength American Gin & Fernet Leopold Highland Amaro


Leopold's Gin has been one of my favorites going back at least 6 years when I first wandered into their old distillery in Ann Arbor, MI. Their traditional gin has a great balance of juniper and unique citrus notes (pomello, love the pomello), rounded out by familiar spices (clove, coriander, cardamom). My only knock on it has been the low proof...no matter how good it tastes, something about an 80 proof gin doesn't sit right. So, imagine my delight when I heard they were coming out with a higher proof version. My anticipation was heightened, if that was possible, to see if referenced in extremely heady company on Tuesday. To paraphrase a terrible marketing campaign, "Gentlemen, this is gin." It leaps from the bottle and smacks you in the nose, proudly announcing that this is not another one of those "New American" gins striving for the acceptance of the vodka-soda crowd. It hits all the high notes of the original Leopold, but they are amplified...turned up to 11 if you will, because as we know, proof is flavor. As good as it smelled & tasted, I didn't reach for the jigger at the late hour I finally got around to opening it. At 114 proof, it's not going to effortlessly integrate into most (if any) existing gin recipes...this is going to require restraint and judicious thinking, probably some algebra. I'm looking forward to the challenge.

If the gin presented as a sock in the nose, the Fernet Leopold is a warm (bartender's) handshake. It is, of course, evocative of Fernet Branca, the de facto standard-bearer of the genre, but there are also facets all its own (a touch more citrus...orange, I think, certainly less saffron, thankfully in my opinion...and perhaps more spearmint than aloe/eucalyptus). A short pour in a Glencairn glass and all the excesses of earlier in the evening promptly melted away. Will shots happen? Highly likely. But, if so they'll be missing some of the refinement of this amaro. Not to say it isn't bold, but the sharp edges that are characteristic of some more mass-produced liqueurs are absent, and it'd probably be more comfortable with being sipped by the fire.

Cask strength does seem to be the latest big "thing". The newest edition in the Colonel E.H. Taylor line from Buffalo Trace expected in June is reported to be a barrel proof bourbon weighing in at 134.5 proof.

[Jonathan Steven]

Carpano Antica/Antica Formula!


At the suggestion of a bartender I work with I mixed 1 oz of Carpano with about 6 oz of iced looseleaf black tea. Simply wonderful.

[mkayahara]

Just back from my last trip to the U.S. for the foreseeable future, and brought with me a bottle of Ransom Old Tom gin, my first (!) bottle of Punt e Mes, and a bottle of Cocchi Aperitivo Americano. Combined with the three Dolin vermouths I picked up in Montreal a couple of weeks ago, I've got enough aromatized wine to keep me busy for a while, I think!

[ScottyBoy]

Sometimes I get a tip that's just so much better than cash.

[rod rock]

I still dint buy anything but on my mind for tonight is Somersby :) Friends are comming at my place to watch some movies and all of them REQUIRE Somersby :)
It is our favorite apple cider, very refreshing and nice taste.

[Tri2Cook]

Sometimes I get a tip that's just so much better than cash.

Nice!

[J_Ozzy]

Just got back from a week in Barcelona:
a pair of Amer Picon (club), a pair of Plymouth Navy Strength (old bottle and price), Edmundo Dantes 15yr and Santiago de Cuba 11yr rums

Revisiting the Plymouth situation, the local shops in Barcelona were in quite a state of flux (as mentioned upthread, Spain was one of the first markets to see the change). The high end wine & spirits purveyors had the new bottles at the new price (44 Euro... ack), while the mid-range and value-range stores (where stocked) were still selling the old bottle designs at more reasonable pricing (14 and 18 Euro). Given the assumption that the turnover of Gin stocks is primarily tourist-driven, anyone hunting for older bottles there may have better luck on the fringes.