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About tanstaafl2

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    Atlanta, GA
  1. Sadly, I wonder if it is ever NOT a busy night! Although obviously that is good for business. One of my favorite places in town (not tiki) was usually reasonably quiet early on a random Tuesday evening when it first opened but lately not so much even then. It has been getting a lot of favorable press of late and now it is getting hard for an aging boomer like me to find a seat at the bar amongst the "millennial cognoscenti". Although admittedly the bar area is quite small though so it doesn't take much to make it busy.
  2. Pretty diverse collection on both the food and drink sides of the menu! Is the house "Grass Skirt" daiquiri made with Stiggins or something they infuse themselves? Presuming you know of course! Can San Diego handle two tiki bars? Or are there even more? And did you ever get back to check out False Idol again?
  3. Mai Tai Recipes

    Never tried that but the only one way to find out if it works for you and that is to try it! Would certainly think it would be somewhat different though. I presume you would be using the more tart white grapefruit noted above to replace the lime?
  4. The cost of the Capovilla is a bit less (like half!) if you go to Marie Galante to get it! Of course there is the cost of getting to Marie Galante you have to account for...
  5. Bar set up for a gathering

    Adding the water line unfortunately does seem rather spendy. Can buy a lot of good booze with $900! The lemonade/water dispenser pictured sounds like a great alternative for what you need. If you find you need more counter space for drink prep the water cooler can always be the back up plan.
  6. Drinks! 2017 (Part 1)

    I have always liked David Wondrich's take on the El Presidente using Dolin blanc vermouth. Having made it with both a standard dry vermouth and the blanc I definitely think the blanc is the better choice.
  7. Rhum agricole blanc is typically not as expensive as high end Scotch to be sure, although they are generally more expensive than molasses based white rums. Of course most molasses based white rums aren't very good (at least to me). But well aged rhum agricole, like the Neisson 15 or 18 (although Neisson, a smaller family distillery on Martinique, while very good, seems pretty expensive in general) or Rhum JM 15, are typically very expensive (and also can be hard to find). And are oh so goooood! The sorry state of rum regulation is very frustrating. I agree with the idea of making the labeling be more honest but getting so many different countries to agree to a single set of rules, and rum is made in a LOT of places, doesn't seem likely any time soon. The economy of some small countries is largely tied to major rum producers and they aren't likely to do anything those massive companies are opposed to. Rhum agricoles and in particular Martinique agricoles are a good bit more regulated and are not allowed to add sugar (although there is even some suspicion of skirting rules with at least some of those brands). Jamaica and Barbados (home of Doorly, Foursquare and R.L. Seale 10yo, all made by the anti-sugar rum producer Richard Seale. His recent Foursquare 11yo cask strength rum is superb!) also have rules about sugar in rum. But most places do not. Sugar is rampant in rum and hard to always get the facts on. But there are places where the sugar contents of rums are listed. The ones from the Swedish and Finnish governments presumably are pretty reliable. I can't speak with certainty to lists on other blogs although since they are partly based on the government tests it seems they are likely to be fairly accurate. Of course I could say as much with almost any spirit although rum seems to be the gold standard for having a lack of standards! But Scotch, American whiskey and other whiskey producers tolerate a fair bit of their own nonsense within their industry. I would love to see requirements for the DSP being listed on any American whiskey produced, regulations to require labeling of coloring in Scotch as well as more transparency with age statements in both of them. The mystery 9.09% rule in Canadian whisky that doesn't have to be disclosed seems like a lot of nonsense as well. (I am going to have to start making sure I have gotten to the last page of the thread!)
  8. Japanese Whisk(e)y

    It has began showing up in a few places in the US in the last 6-12 months. I have seen it locally and I know K&L in San Francisco had it. The Fukano brand shown above and a brand called Kikori are the two I have seen. I don't know if it has a long history in Japan or is more of a result of the huge increase in interest in whisky in general in Japan. It is a bit different from Shochu, the more traditional distilled spirit that can be made from several different things to include rice, barley and sweet potato. The sample I tasted was sweet as well but otherwise a bit light and to be honest, bland, so I didn't get a bottle. The blurb about the Fukano on K&L suggests it has been around awhile for use in blending but not bottled for sale as whisky until recently. Ah, I see you had already responded with some nice links on the next page which I overlooked!
  9. Johnnie Walker Green Label

    We seems to get more of it in the US. Although it was supposedly going away a few years ago I can't recall when it wasn't available on the shelf at least in Atlanta and now it has been officially revived by Diageo. Whether the blend of the four single malts was changed in any way when the decision to eliminate it was reversed I can't say. I put a couple away when it was reportedly going to be discontinued but I still have some of that left. So maybe at some point it he interim it finally disappeared since I haven't really looked for it in a while! I do think it is a nice whisky, albeit underproofed for me like most JW labels, that is generally available at a decent price that seems to get underappreciated. Don't know how much it has gone up in price locally since I haven't looked for it recently but everything is going up so it probably has too! There is also reportedly a NAS "Island Green" JW being released that has more Caol Ila than the regular Green but that I haven't seen yet. As far as I know the regular Green remains a 15yo blended malt as it always was.
  10. Bar set up for a gathering

    I can understand not trying to put in water lines on an outside wall in a cabin but since your bar is on an interior wall, and a stairway at that, is their no way to bring a water line to it from beneath the stairway? I presume your water line is underneath the cabin already? If that isn't an option it looks like you have space at the end of the bar before the end of the stairway. Could you put a water cooler type stand there with the big bottle you invert on type of it? Or even a countertop model perhaps. Some provide both cold and hot water. Not very glamorous perhaps but then you would have water accessible and you could have a portable basin of some sort on the bar type to rinse stuff in and a pitcher to get the water from the cooler. Might be a pretty pricey option though! When I set up my little pop up cocktail bar outside (and I am by no means a professional. This is just a casual set up for friends so appearance is largely unimportant) I get the rectangular 2.5 gallon water bottle with a spout from the grocery store and put a bucket underneath to catch the water. Then I have fresh water to use or to rinse and clean with. But might be a little messy for indoor use. Although it doesn't seem like your pass thru to the kitchen is that far away. Less convenient but at least you could pass stuff relatively easily form kitchen to the bar area if need be although I know you said you didn't want to traipse through the space.
  11. Same source as WhistlePig and other 100% ryes (Alberta Distillers) by all reports. I have had the occasional single barrel that was pretty good over the years (The Party Source did a couple including one that had a funky orange jolly rancher type note that I rather enjoyed but was certainly distinctive!) but generally it is a bit too pricey for what you get. WP is 100 proof for typically a similar price or even lower price for example. Pretty bottle though... I would likely go for the Pikesville 110 between the two even if the price were the same but certainly if the price was $15- $20 more.
  12. But the Pikesville Rye of which you speak, a rye truly made in Maryland and considered a Maryland style rye, hasn't been made for a long time. The Pikesville version that existed before this new iteration came along, which has now largely disappeared, was also made by Heaven Hill in Kentucky (I don't think Heaven Hill has ever confirmed it is gone for good. But it probably is.). As I recall was basically the same thing as Rittenhouse only at 3yo and lower proof. Although it was surprisingly good for a young, inexpensive bottom shelf rye.
  13. Rhum Agricole: The Topic

    Well, we all have our own limitations... You have had it before. Apparently it didn't make much of an impression then either!
  14. I have found that there can be a value, if done carefully, to some but not all "fine spirits" as it were. I have also learned that I am a factor as well. What was good one day may not be as good (or might well be even better, the next). As a result I have my own eyedropper at home for use, particularly for trying something new, and often carry an eyedropper with me when going to tastings or spirits shows (yes, I am a nerd and I am ok with that! ). Some things prove to be better by themselves, some seem to benefit from a drop (or two, or three) of water and occasionally some things are good but different either way. For me it is part of the fun in drinking brown spirits (and a few white ones as well!).
  15. Rhum Agricole: The Topic

    Although I did not get to try it in a DWB that was my impression as well when I tried it. Hence it did not find its way into my bottle "collection". Of course my palate may be a bit jaded!