Hassouni

I would call it a Dry Negroninha

Hm turns out MoCo is not cheaper than DC for Patron Añejo, where the going price at the respectable places seems to be $60. Still....

1. That looks awesome in every way. Your mint looks phenomenal! 2. Where does one acquire these bitters?

I dunno, in Montgomery County, the cheapest place in the DC area, the Añejo is $65

I think he means the $166 bottle of VEP Yellow and ~$70 (?) Patron Añejo

Yeah, but that's not the same as Wray & Nephew Overproof. I guess reading it again, maybe that's what Adam George was referring to, though.

Well, the sale is over, but those prices are still pretty good for the individual pans

Damn Adam, it's about $10 for 750mL here... The deal with blackstrap is that it tastes and looks exactly like what its name indicates. I still maintain that it dominates anything you put it in at greater than trace quantities.

You can also boil the remaining spices, etc and then use the water to make your syrup

Oddly Whole Foods is being very un-Whole Paycheck and remains the cheapest place to get limes, cheaper even than the suburban ethnic joints. Hanging strong at 69 cents each. I suspect they were always that expensive, and they just haven't changed. Super H mart, on the other hand, used to have them for 12.5 cents each

You economiser, you!

Cheers

Really? the Appleton site is mum on any of Wray & Nephew's other products, and the WN site doesn't have much info. If it's available online, do you mind sharing it here?

Which one?

People drink islay whisky with ice or soda? I wouldn't dream of it.

After some consultation with Rafinho for drinks that use a shitload of lime juice (had to quickly use up the limes who sacrificed their skins for falernum), I found a drink called Cesar's Rum Punch in the Tiki+ app. -2 oz Barbancourt (8 years old in my case) -2 oz lime juice -1 oz grenadine -1 tsp simple syrup (so, my "grenadine" is really just pom. concentrate with some SS added, and actually needs dilution with water and more SS to be anything like grenadine, so the 1 oz grenadine + 1 tsp SS was fudged a bit) -3 dashes Angostura bitters Shaken and served over crushed ice. Hell of a drink. Quite tart, and the alcohol is really hidden. Dangerous stuff.

Barrilito is actually made from Bacardi bulk rum, and they do add flavorings, but they don't hide the fact. They're basing it on a Spanish tradition of adding fruits, etc to barrels while aging (or something along those lines), very similar to the now-outed Matusalem formula. Perhaps our resident Borinqueño knows some more info. I really like Barrilito, and again, since they don't hide the truth I'm fine with them, but it goes to show how mega-industrial, no taste rum can be altered to be quite tasty, a practice that's unfortunately quite common and rarely if ever disclosed.

That's good enough! I'll see what I can do

That's my stand as well

I always have a bottle of the Extra on hand, and the 21 is too damn expensive. The post immediately before yours basically describes my issue - I'm wondering if, and hoping that, "cask conditioning" the overproof will keep the same in-your-face profile, independent of proof, of the white spirit, or if that's something that wood filters out.

Yeah, a 10" reserve crossed my mind too, but it really just seems excessive...

OK, another question. Does long oak aging remove the hogo and funk for which WNOP is known for? I did a 2:1 rum:water dilution of the Whites, and then a sampling of Appleton 12, and I understand that a lot of the flavors in the 12 are from the oak, but there seems to be a distinct LACK of the defining flavor of the overproof - a fruity, molasses, even vegetal intensity, even when diluted. I taste it in extremely reduced form on the finish of the 12, but it whacks me in the face of even the diluted overproof. Could that just be a result of 12 tropical years in a barrel?

You're gonna love em!

Lol, the Lodge is plenty good for that!

So is Appleton White nothing but diluted WN OP? I have not tried the former. (And the only Appleton I've had in my collection is the 12, I've tried the V/X at a bar once or twice, but not under careful scrutiny)