KD1191

I have no idea how apocryphal it may be, but during various distillery tours in Kentucky we were told the story of thrifty Baptist preacher Elijah Craig, who more-or-less invented Bourbon when instead of tossing out some barrels that had been charred in a fire, he filled them up with whiskey and sent them on their way to New Orleans anyhow. Supposedly even on the short ride, the flavors of the oak were expressed in a positive manner and the preacher's whiskey was a hit... Every time some of the spirit goes in an out of the wood you're going to change the overall flavor of the final product. Of course it doesn't need to be twelve years old in order for it to be good, but in the vast majority of cases, it sure as heck helps. There are exceptions, of course. I believe it's Woodford that uses temperature controlled warehouses, which they cycle through hot and cold temperatures to essentially hyper-age their product with far less time.

"Some extent" is far too generous, in my opinion. I've heard many experts (tongue perhaps a bit in cheek) say that all whisk(e)y is simply a solvent used to extract flavor from charred/toasted oak. To that extent, the method and means to age the product are far more important than the care with which the original distillate is produced. I don't believe that even the most passionate of home distillers could begin to approach the quality of "mass produced" single malt Scotch, finer bourbons or ryes with hobbyist-level equipment. Even with a massive investment in equipment, it would take decades to develop the skills with regard to aging that would put one on par with even middle of the road commercial distillers.

That assumes that the population of this forum consists of an accurate picture of average men and women...something that should be pretty easy to dismiss, at least with regard to any questions involving food. 'E.g.' means 'for example': I could add further examples, including my observations of what I've seen people eating in a number of different countries over a couple of decades. I would add that I wrote 'suggests' because this is my impression, not something I'm presenting as conclusive fact. However, I do believe that, if we adjust for the tendency of many women to worry about what they eat/are seen eating, the difference in food preferences (when it coms to meat and starch) between men and women is probably not significant. So, my guess would be that, regardless of how 'manly' a restaurant purported itself to be, its menu would probably be pretty much the same as that of any other of whatever genre it belonged to. You've presented some observations (aka "unsupported statement[s that] cannot be described as representing fact"). There are numerous observations above that are in opposition to your observations. They all contain an equal amount of scientific support (none). However, what seems to be clear is that meat eating in excess is associated with masculinity in popular culture and restaurant design/promotion in America, which is what the original poster seems most interested in studying. I can't conceive of any reason to "adjust for the tendency of many women to worry about what they eat/are seen eating" within the confines of the current topic nor factoring in "what [you]'ve seen people eating in a number of different countries over a couple of decades". The question is about the perception of manliness in American restaurants...I might wholeheartedly agree with most of your analysis, but it's really beside the point.

That assumes that the population of this forum consists of an accurate picture of average men and women...something that should be pretty easy to dismiss, at least with regard to any questions involving food.

Except that it's a restaurant: the antithesis of primitive. I mean, if it were really primitive, you'd be slaughtering the animals right there at the table with stone tools and cooking it over a fire pit. I mean, the whole idea of a restaurant is that you've paid for someone to do the "manly" bits for you! Had lunch earlier this week at the Butcher & Larder...in full view of the entire establishment, the hindquarter of a pig was being broken down with a hacksaw about 10 feet away from where I stood eating my coffee-braised beef sandwich. I guess I could have offered to lend a hand, but I don't know if it would have made the experience any more "manly".

To the best of my knowledge, Ramazzotti doesn't enter into either the Paper Plane or the Paper Airplane. The latter is Toby Maloney's tweak (subbing Campari for Aperol) of Sam Ross's recipe. I definitely also prefer the Campari version, but the drink can really go a lot of different ways simply based on the bourbon selection without getting into various amari.

It really feels like he's tilting at windmills. I don't want to waste my breath, but this is just preposterous. Yet he goes even further in response to Eater's questions:

I did a blind tasting tonight involving the Bonded Old Fitz & Forester, as well as 2 other 100 proof bourbons I had on hand (Old Heaven Hill Gold Bonded and Four Roses Single Barrel). I actually tagged the Fitz as being the Four Roses, so it clearly struck me as the most elegant/expensive of the four, but I only gave it the second highest score (the actual Four Roses edged it out by a point). As far as tasting notes, I noted caramel corn and slate on the nose with leather and bitter orange peel on the palate. After adding a few drops of water, I tasted hints of both petrol and grass as well. It had a smooth attack with a hot midpalate and finish. Yeah, I can't find any info on this. My notes on tasting it are here.

Yeah, that one's an easy game to play! I didn't buy any Nikka or Yamazaki whisky today, either. I tried a few Nikka whiskys in Paris last fall and they were really phenomenal, to the point I can't believe no one has started bringing them into the States yet. There was a drink with Nikka from the Barrel at Experimental Cocktail Club that was as good as any drink I've had in the last year. You're killin' me here... Do you remember which bottling it was? I know I've got at least two available to me, and one is substantially more expensive than the other: the Yoichi is $35 for 180 ml, while the Taketsuru is $70 for 660 ml. (Gotta love those Japanese bottle sizes!) The one I remember most fondly is actually called "Nikka from the Barrel". It's a 50 cl bottle at barrel proof (51.4%). ETA: From what I can tell, it's a blend, including some of the Yoichi...a blended barrel proof, who'd have thought?

Yeah, that one's an easy game to play! I didn't buy any Nikka or Yamazaki whisky today, either. I tried a few Nikka whiskys in Paris last fall and they were really phenomenal, to the point I can't believe no one has started bringing them into the States yet. There was a drink with Nikka from the Barrel at Experimental Cocktail Club that was as good as any drink I've had in the last year.

Last Saturday, on the generous tip of a friendly bartender, I went "dusty hunting"...here are the spoils: I haven't been able to gauge the age of most of it...the Campari is probably only 5-6 years old (it says artificially colored), but the Bourbons are likely much older. The Old Fitz is DSP KY 16 (Stitzel-Weller, obsolete) and the Old Forester is DSP KY 414 (Brown-Forman, Shively). I can't find a good answer as to when Brown-Forman stopped importing Noilly Prat or when Noilly Prat U.S.A. was incorporated, but that would help me date the vermouth; I'm sort of afraid to open it. The Chartreuse bottle predates the neck codes that allow you to determine the bottling year. The only real clues as to its age is that it was imported by 21 Brands, not Wildman and that it does not have a government warning against the consumption of alcohol on it. There's less than nothing online about the Peach Heering. If anyone has any thoughts, I'd be happy to hear them.

We were just gifted a couple of glasses very similar to those, albeit somewhat shallower (they hold just barely over 3 oz). They are just about the perfect glass in a classical sense, I really quite adore them. (Speaking of Vintage, can anyone help me pinpoint the age of that Noilly? It was not used to make this drink, the bottle is still sealed.) Also included were several of two different types of snifters (I really like the one in the center, which is dimpled around the outside) as well as what were described as Champagne Flutes, which I think might also make rather nice punch glasses (they can comfortably hold just under 4 oz).

You haven't been since the fire then, I assume. See here.

I prefer two metal tins. I find the seal is better and I can more accurately gauge the chill based on how/when they start to ice over. The pair I use are just the bottom tins from two cobbler shakers I was given as gifts. One was a bit larger than average, one a bit smaller, together they work perfectly. They look a lot like these, but are not Japanese. I have no idea what their hours are, or if they are only open by appointment, but you could try calling Cocktail Kingdom.

What day of the week will it be, Saturday? I wonder if you could arrange something with the folks at Avec. They don't normally take reservations, but they open at 3:30. It's an open kitchen in a small space with a great menu. Mercat a la Planxa can generally handle large groups and it has nearly the same "celebrity chef" status as Frontera. Their whole suckling pig dinner is a pretty unique experience, if you can get most of the party on board. When we did it, we had a vegetarian in our group and they were happy to serve them tapas from the regular menu.

First to mind is the frietkot, but if "12 varieties of Mac & Cheese" counts as a single item, then there's a lot more out there. Under that presumption, pretty much any small phở shop would qualify, as would a lot of ramen places. What about a taqueria? If not, then certainly a birrieria...

Well, I cracked the bottle tonight... The cork was pretty moist and crumbled at the slightest pressure after I got it out... No idea how to judge this sort of thing but I'm guessing maybe 30 years old? The bottle has a UPC but no government warning. I get the impression that implies early 80's? Anyway, on to tasting. Peach pie aroma, my very first thought was "Sex on the Beach, really?"...but the sweet stone fruit mid-palate, perhaps even more sweet black cherry flavor than I find in Cherry Heering, brings it back and really makes me think it might be worth mixing with. The finish is somewhat tannic and bitter, akin to peach skin, actually.

Can anyone tell me anything about Peach Heering? I found a shelf full of dusty bottles at a local store. They are all older format Cherry Herring bottles referenced above (the have raised letters in the glass that say Cherry Heering) but the label says Peach Heering, along with the usual "Imported" and "Peter Heering" info. On the back it says it's from the same folks that brought you Cherry Heering and lists Charmer Imports, Co.

There's a little sushi place near my office called Ginza where I'm probably known as "ramen guy" by now, because if I order something other than the ramen special (it's a different style every week, repeating very rarely) the response is usually a look of mild shock and a request to repeat of my order. It took a lot of long nights (and not a few rough mornings after), but my wife and I managed to become regulars at the Violet Hour. We've become friends with several current and former bartenders and are treated exceptionally well there. As many of these talented individuals have moved on to new ventures both in Chicago and across the country, we've found ourself with a pretty decent list of bars where we are always warmly welcomed.

That would be a key clarification... As it happens, I took advantage of a particularly dreary Sunday yesterday to take a wine & liquor inventory of the house. Currently we over 100 open bottles of the latter (not including non-potable bitters). However, it sounds like we're talking whisk(e)y, and perhaps just sippers...maybe diluted but not for cocktail application, in any case. Under those assumptions, my current favorites would have to be: Scotch - Balvenie "Port Wood" 21 year - My favorite Scotch by a mile, but the price has more than doubled since I last had to buy it (stocked up for my wedding 5 years ago), so who knows what I'll do when I run out later this year. I might have to go back to the Doublewood, a mighty fine dram in its own right. Rye - Rittenhouse Very Rare 25 year - A relatively new acquisition, which I'm still trying to get my head around. It may just be from a strange barrel, but if I had tasted it blind the first time, I'd have sworn it was Scotch. There are not a lot of other ryes I enjoy straight, however there are many that I love in an Old Fashioned. Bourbon - George T. Stagg (2009 bottling) - A powerhouse of a pour...there's nothing else quite as versatile. Depending on how much it's cut it can go from a punch in the face to a lullaby. If I don't feel like mucking around with water I tend to grab the Four Roses Single Barrel or Small Batch. I don't tend to keep Irish or Canadian Whiskey around, but part of the reason for the former may be how quickly the Midleton disappears when it does make an appearance.

I saw Chocolate Genever in gift shops all over Brussels. I got the distinct impression it's one of those things that's meant to be gifted, not used/consumed. I brought a mini back as a gag gift and it was not as vile as I was expecting, but that's not to say it had any redeeming qualities whatsoever...

According to at least one of the recent articles they don't plan to inhibit the secondary market. In fact, Kokonas was on record as stating he'd be watching it with great interest.

I walked through it once and I'm pretty sure I saw a Nobu. It's not the height of originality, but I think you could do far worse.

I'll second the Purple Pig recommendation. It's just across the Mag Mile from my office, so I get there quite frequently for a late lunch. I take it for granted, but it has some fantastic preparations. Skip most of the fried items (except the deviled egg, which is only available at dinner), but anything off the plancha (particularly the octopus), as well as the marrow bones and any of the simple vegetables (today I had roasted cauliflower with cornichon, breadcrumbs and parsley) are superb.

"Cocchi VdT"? "Cocchi Vermouth de Turin", maybe? Am I to understand that Haus Alpenz will soon be bringing in another Italian Vermouth, perhaps in the Turin style? Indeed, I now see three Cocchi products on the Hauz Alpenz site: Cocchi Americano, Cocchi Barolo Chinato & Cocchi Vermouth di Torino