KD1191 Posted October 26, 2014 Posted October 26, 2014 Just looking to restock a handle of Tanqueray, was stopped in my tracks as I saw two bottles of Elijah Craig Barrel Proof (70.1% - 6th release) stocked on the shelf with the regular Elijah Craig 12 year. My lucky day. True rye and true bourbon wake delight like any great wine...dignify man as possessing a palate that responds to them and ennoble his soul as shimmering with the response. DeVoto, The Hour
tanstaafl2 Posted October 27, 2014 Posted October 27, 2014 It's a shame so much of the BTAC will not be drunk but flipped to the highest bidder Indeed it is. I have managed to squeeze out a single bottle of GTS, WLW and Saz 18 at close to MSRP (I won't pay much over that) and maybe have a chance at a second GTS. But that is about it. I did manage to get several bottles of the new PHC8 Wheat Whiskey which I think is very good as well as a couple of the batch 6 ECBP but it has been like getting blood out of a rock. I get the feeling much of the BTAC goes to on premises accounts but I have no actual proof of that. Nor could I do much about it anyway. If you pick up a starving dog and make him prosperous, he will not bite you. This is the principal difference between a dog and a man. ~Mark Twain Some people are like a Slinky. They are not really good for anything, but you still can't help but smile when you shove them down the stairs... ~tanstaafl2
ChrisTaylor Posted October 30, 2014 Posted October 30, 2014 Chris Taylor Host, eG Forums - ctaylor@egstaff.org I've never met an animal I didn't enjoy with salt and pepper.MelbourneHarare, Victoria Falls and some places in between
lesliec Posted October 31, 2014 Posted October 31, 2014 I suppose this counts: I find myself influenced by Death & Co; this is much prettier than my old spoon. I'll see how it goes tonight. An interesting reflection from the D&C book is that their section on how to stir suggests I'm doing it backwards. They say a right-hander should stir clockwise, but I've grown used to going anticlockwise and it feels more natural. I'm sure the end result is much the same (and I'm growing a nice callous they say is a badge of honour). Leslie Craven, aka "lesliec"Host, eG Forums - lcraven@egstaff.orgAfter a good dinner one can forgive anybody, even one's own relatives ~ Oscar WildeMy eG FoodblogeGullet Ethics Code signatory
Hassouni Posted October 31, 2014 Posted October 31, 2014 I suppose this counts: Spoon.jpg I find myself influenced by Death & Co; this is much prettier than my old spoon. I'll see how it goes tonight. An interesting reflection from the D&C book is that their section on how to stir suggests I'm doing it backwards. They say a right-hander should stir clockwise, but I've grown used to going anticlockwise and it feels more natural. I'm sure the end result is much the same (and I'm growing a nice callous they say is a badge of honour). CK spoons are the best, you'll love it! I've found that I CANNOT stir properly except clockwise in my right hand, and I can't do anything at all with my left hand except anticlockwise Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East my eG foodblog - Beirut and beyondMy occasionally food-related site
JoNorvelleWalker Posted October 31, 2014 Posted October 31, 2014 CK spoons are the best, you'll love it! I've found that I CANNOT stir properly except clockwise in my right hand, and I can't do anything at all with my left hand except anticlockwise Take into account that Leslie lives at the antipodes so the drinks go widdershins. 6 Cooking is cool. And kitchen gear is even cooler. -- Chad Ward Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou
ChrisTaylor Posted November 2, 2014 Posted November 2, 2014 More sake. Chris Taylor Host, eG Forums - ctaylor@egstaff.org I've never met an animal I didn't enjoy with salt and pepper.MelbourneHarare, Victoria Falls and some places in between
Adam George Posted November 3, 2014 Posted November 3, 2014 I suppose this counts: Spoon.jpg I find myself influenced by Death & Co; this is much prettier than my old spoon. I'll see how it goes tonight. An interesting reflection from the D&C book is that their section on how to stir suggests I'm doing it backwards. They say a right-hander should stir clockwise, but I've grown used to going anticlockwise and it feels more natural. I'm sure the end result is much the same (and I'm growing a nice callous they say is a badge of honour).Right handed, clockwise, here. 1 The Dead Parrot; Built from the ground up by bartenders, for everyone: Monkey Shoulder Ultimate Bartender Champions, 2015 Twitter Instagram Untappd
lesliec Posted November 3, 2014 Posted November 3, 2014 That's because you're in the other hemisphere - I like Jo's theory! The spoon is quite wonderful, by the way. A little smoother on my developing callous! Cynar has been impossible to get here for some weeks, but yesterday I spotted some in a slightly obscure shop I rarely visit. They had two bottles. I left them with one, but told my friends at the Hawthorn Lounge where they could find it. If they haven't got there by the end of the week I might have that one too! Leslie Craven, aka "lesliec"Host, eG Forums - lcraven@egstaff.orgAfter a good dinner one can forgive anybody, even one's own relatives ~ Oscar WildeMy eG FoodblogeGullet Ethics Code signatory
Adam George Posted November 7, 2014 Posted November 7, 2014 Woof.All the woofs. 3 The Dead Parrot; Built from the ground up by bartenders, for everyone: Monkey Shoulder Ultimate Bartender Champions, 2015 Twitter Instagram Untappd
Hassouni Posted November 7, 2014 Posted November 7, 2014 Woof as much as you like, but the proof of the whisky is in the drinking, so: verdict? Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East my eG foodblog - Beirut and beyondMy occasionally food-related site
Adam George Posted November 7, 2014 Posted November 7, 2014 Liking sherry is a big one for this, unsurprisingly. It's pretty incredible. The Dead Parrot; Built from the ground up by bartenders, for everyone: Monkey Shoulder Ultimate Bartender Champions, 2015 Twitter Instagram Untappd
Adam George Posted November 7, 2014 Posted November 7, 2014 I will say I'm not certain it's three to four times (now more) better than the Distillers Reserve. I certainly wouldn't buy it for myself. The Dead Parrot; Built from the ground up by bartenders, for everyone: Monkey Shoulder Ultimate Bartender Champions, 2015 Twitter Instagram Untappd
Hassouni Posted November 8, 2014 Posted November 8, 2014 Yeah, it's 160 cool bucks here, can't imagine what is at UK prices... Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East my eG foodblog - Beirut and beyondMy occasionally food-related site
pto Posted November 8, 2014 Posted November 8, 2014 Probably the Armagnac is nothing special, but ran into it at a Tesco in a smaller Chinese city for not very expensive. I don't see much Armagnac at all so just took a chance. Have never seen Flor De Cana here at all, found this 375ml bottle that appears to have been sitting on the shelf for a while.
Adam George Posted November 8, 2014 Posted November 8, 2014 Yeah, it's 160 cool bucks here, can't imagine what is at UK prices...I heard the current Amazon price is 670. The Dead Parrot; Built from the ground up by bartenders, for everyone: Monkey Shoulder Ultimate Bartender Champions, 2015 Twitter Instagram Untappd
Hassouni Posted November 8, 2014 Posted November 8, 2014 I heard the current Amazon price is 670. Pull the other one, really? Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East my eG foodblog - Beirut and beyondMy occasionally food-related site
Adam George Posted November 9, 2014 Posted November 9, 2014 We got it on for £10 an ounce. It feels good to be getting it into people's hands, you know? If we tried for the same margins as our other spirits based on even what we bought it in at, let alone current street price, it would be astronmical. The Dead Parrot; Built from the ground up by bartenders, for everyone: Monkey Shoulder Ultimate Bartender Champions, 2015 Twitter Instagram Untappd
Hassouni Posted November 9, 2014 Posted November 9, 2014 That's fairly reasonable. In all objectivity, how does it compare to classic sherried scotch, like Glenfarclas, or Aberlour A'bunadh, or, any of those? Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East my eG foodblog - Beirut and beyondMy occasionally food-related site
thampik Posted November 9, 2014 Posted November 9, 2014 (edited) Amazingly our local Waitrose (UK supermarket chain) had Carpano Antica Formula! The range of vermourths they stock is definitely expanding (increasing interest in cocktails?) - not long ago all I could find was Martini & Rossi.It ended up in the best Manhattan I've ever made - with Wild Turkey. Edited November 9, 2014 by thampik (log)
Hassouni Posted November 9, 2014 Posted November 9, 2014 Ah, good old Waitrose! 1 Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East my eG foodblog - Beirut and beyondMy occasionally food-related site
Adam George Posted November 11, 2014 Posted November 11, 2014 That's fairly reasonable. In all objectivity, how does it compare to classic sherried scotch, like Glenfarclas, or Aberlour A'bunadh, or, any of those?Oh, if I must... 1 The Dead Parrot; Built from the ground up by bartenders, for everyone: Monkey Shoulder Ultimate Bartender Champions, 2015 Twitter Instagram Untappd
Adam George Posted November 11, 2014 Posted November 11, 2014 Okay, so I'll stop dicking about.The abubadh is incredible. It goes without saying.When you cut it a bit and nose it, there is no doubt you are smelling a sherry monster.However, a lot of this comes down to the fact it is overproof. There is simply fifty percent more in the bottle (a bargain, no doubt)The Yama is everything you've just had, but more. It sounds cliche, but we have raisins, plums, prunes, Christmas cake. It's just bonkers. It's almost much more integrated because of the extra age in the cask. It's what Macallan 18 should be like if they weren't trying to be the Cloudy Bay of Speyside.It's worth noting that despite the proof difference, the Yama is almost opaque in the bottle. We have a lot of wood influence here. 1 The Dead Parrot; Built from the ground up by bartenders, for everyone: Monkey Shoulder Ultimate Bartender Champions, 2015 Twitter Instagram Untappd
Hassouni Posted November 11, 2014 Posted November 11, 2014 Any guess as to how many years it's been aged? Any hints they provide? Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East my eG foodblog - Beirut and beyondMy occasionally food-related site
ChrisTaylor Posted November 12, 2014 Posted November 12, 2014 The rum was an impulse purchase. Chris Taylor Host, eG Forums - ctaylor@egstaff.org I've never met an animal I didn't enjoy with salt and pepper.MelbourneHarare, Victoria Falls and some places in between
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