Hi Miguel I can save you (and myself) from a heart attack, there is definitely no apple schnappes in the old fashioned, a type error on the web designers side and not picked up by us. But I think no matter how many times you proof read, something inevitably gets missed. But this has now given me a very good idea for a new cocktail involving freshly muddled apples!!! The overproof plymouth you have mentioned is the plymouth navy strength which is 57% abv which is 114 proof yet still says 100 proof on the label (very bizarre) It's great in a martini, but two are the limit!!! Regarding the tasting of spirits the Russians always taste theirs chilled but they are the only guys that do. The Polish, (for vodka) and english, (for gin) the scottish (for malt) etc, will always taste at room temp, and quite often for tasting purposes dilute half and half with water. But I agree with the martini comment, alot of white spirits will taste differently (and almost seem made for) chilled. I still rate junepero, its wonderful for g & t's and am quite surprised it's only been mentioned once here. It's very highly rated in England At the risk of side tracking fom the issue of gins, what is the prefered method, in America for creating the perfect martini's is it the "in out" method, with vermouth splashed over ice then drained off, before the gin or vodka is poured in and stired. Or is it the " wash" method of coating the glass with the vermouth? Cause I must admit the last few times I have been over to you guys, be it New York or California, I have been in a Old fashioned/Manhatten frame of mind.
