Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

Hassouni

Hassouni

Hi everyone, long time and all that. The left two I picked up in DC, Serbian quince eau de vie ($20/L!), the lovely lovely Willett 2 yr, and some goodies from 3 weeks in Lebanon: Rhum Saint James ambre, excellent, cheap, and ubiquitous there but not Stateside; Monk-made arak from the Antonine monks of the Mar Chaaya (Saint Isaiah) Monastery, and Arak el Rif, a more high-end commercial Lebanese arak in which the anise is less subtle.

 

image.jpeg

 

I've undoubtedly got other stuff in the last several months since I posted, but who remembers...

×
×
  • Create New...