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What did you buy at the liquor store today? (2014 – 2015)

Katie Meadow

By Katie Meadow
in Spirits & Cocktails

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pto

pto

Posted
Posted

Good stuff.

Yeah, for sure. I had a dram neat followed by an old fashioned. Wonderful.

 

 

 

 MGXO has apparently been reduced a bit in quality with each bottle design change (no age statement, so legally they can do whatever they want) - but I find the stuff in that design bottle still very nice.

 

I did read something like that from a certain "captain" also. He's the only source I've heard this from, so can't be sure it's a fact. He comes across as a bit of a *ic* and self promoter the way he comments on just about every rum review out there -  just my opinion. But, then again, I seem to agree with his reviews a LOT. I also think he's trying to do something good for rum(drinkers). In any case, MGXO suits my tastes very well, so I hope they keep doing it this way.

Rafa

Rafa

Posted
Posted

Some Gosling's Very Old, among many others, chez Hassouni. Noses like a fernet—eucalyptus, black tea, nettle—and drinks like one, too, with a sticky caramel mouthfeel and a palate that mixes olfactory dryness (those forest notes) with notable sugar. Sui generis.

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DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted (edited)

Some Gosling's Very Old, among many others, chez Hassouni. Noses like a fernet—eucalyptus, black tea, nettle—and drinks like one, too, with a sticky caramel mouthfeel and a palate that mixes olfactory dryness (those forest notes) with notable sugar. Sui generis.

 

Is this in the right thread, Rafa?  Which brings to mind the question, how is Gosling's very old different from Gosling's old?  Since I haven't had any for a while I am enjoying a small glass of Gosling's old.  Thank you.  Possibly a bit of a waste following [edit:  a white mai tai,] poitin, [edit: M.R.] and rather spicy food.  Still, very nice, at least until the morning.

 

I have to admit, your professional prose beats mine.

Edited by JoNorvelleWalker (log)

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Fernet-Bronco

Fernet-Bronco

Posted
Posted

I got a bottle of B.G. Reynolds Passion Fruit Syrup recently for tiki drinks and to mix into soda water with lime juice. I like it. It's not as vibrantly passion-fruit-tastic as I was hoping but will work well!

Hassouni

Hassouni

Posted
Posted

Is this in the right thread, Rafa?  Which brings to mind the question, how is Gosling's very old different from Gosling's old?  Since I haven't had any for a while I am enjoying a small glass of Gosling's old.  Thank you.  Possibly a bit of a waste following [edit:  a white mai tai,] poitin, [edit: M.R.] and rather spicy food.  Still, very nice, at least until the morning.

 

I have to admit, your professional prose beats mine.

 

It's the same rum.

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

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ChrisTaylor

ChrisTaylor

Posted
Posted

DSC_0028_zpscnxgukuh.jpg

 

The rum was an impulse purchase: $3 at the counter. I vaguely remembered hearing the name somewhere. It's not a rum I've seen stocked anywhere around town. Based on the couple of reviews I turned up, it's meant to be terrible. Oh well. The three full-sized bottles are all new to me.

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Chris Taylor

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Hassouni

Hassouni

Posted
Posted

DSC_0028_zpscnxgukuh.jpg

 

The rum was an impulse purchase: $3 at the counter. I vaguely remembered hearing the name somewhere. It's not a rum I've seen stocked anywhere around town. Based on the couple of reviews I turned up, it's meant to be terrible. Oh well. The three full-sized bottles are all new to me.

 

Terrible in the best way possible. It's not syrupy rum, that's for sure. I can't believe you found a mini of it. I rarely even see 750s of it here....

Alchemist/mixologist/proprietor at the Green Zone, serving craft cocktails with the flavors of the Middle East

 

my eG foodblog - Beirut and beyond

My occasionally food-related site

Moto

Moto

Posted
Posted

Terrible is right. I've revisited it in the last few months after experiencing more rums, particularly of higher strength. I still don't like it neat but in a Mail Tai it plays its role much better than most. If I saw a bottle on the shelf today I would buy it just for its usefulness in that one drink.

Rafa

Rafa

Posted
Posted

Sea Wynde apparently has had a lot of batch variation. More recent bottlings are said to be better. I don't know if that's reassuring enough to merit purchasing a full bottle. I greatly enjoyed the one I tried at Hassouni's place; it reminded me favorably of a Caroni bottling of his. I was sipping it neat.

DrunkLab.tumblr.com

”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937

JoNorvelleWalker

JoNorvelleWalker

Posted
Posted

I'm attracted to just about anything that can go in a mai tai, but I've never seen Sea Wynde.

Cooking is cool.  And kitchen gear is even cooler.  -- Chad Ward

Whatever you crave, there's a dumpling for you. -- Hsiao-Ching Chou

Craig E

Craig E

Posted
Posted (edited)

T0SbtK7l.jpg

Leftmost three are restocks. 

Funny that I'm so excited about this haul--a couple of years ago not a single one of these names would've meant anything to me.

Had planned to try Amaro Montenegro about which I've heard so many good things, but the guy said it's no longer imported (at least through his distributor I guess). They were carrying Amaro Sibona in its place--anyone here ever tried that?

Edited by Craig E (log)
lesliec

lesliec

Posted
Posted

It's nice when people come back from the US with some stuff you've been hoping for:

 

Today's bottles.jpg

 

Both are impossible to find here.  I'm now moderately familiar with S&C, thanks to various helpful people (lookin' at you, Kerry!) but I think I've only had Gran Classico once, from a bottle somebody brought back from somewhere and gave to the Hawthorn Lounge.

 

I haven't found any recipes that use both - that might be a little unkind to the Gran Classico - but I'm looking forward to using the GC in something interesting tonight.

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Leslie Craven, aka "lesliec"
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BillBuitenhuys

BillBuitenhuys

Posted
Posted

Hacienda de Chihuahua repo sotol (in which I just learned that the sotol plant isn't an agave), Whiskey Del Bac unsmoked single malt whiskey from Tucson, and a small horded stash of Weller12.

@AZBittersLab

AZBittersLab.com

Moto

Moto

Posted
Posted

Just added these to my shelf.  Factoring in shipping and currency costs they are actually priced competitively with equivalent Rums available here.

velier rums2.JPG

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