Marekv8 Posted May 14, 2020 Share Posted May 14, 2020 OK, this makes sense now. The Italian licorice arrived and it's no Twizzler-- extremely briny, bitter and brash, with a finish that lasts a good half-hour. Comparatively speaking, the liqueur has the same general essence, but has a subtle sweetness that makes it more approachable. Both the liquid and solid products carry a health warning for those with hypertension. 1 Link to comment Share on other sites More sharing options...
lcpfratn Posted May 15, 2020 Share Posted May 15, 2020 12 hours ago, Marekv8 said: OK, this makes sense now. The Italian licorice arrived and it's no Twizzler-- extremely briny, bitter and brash, with a finish that lasts a good half-hour. Comparatively speaking, the liqueur has the same general essence, but has a subtle sweetness that makes it more approachable. Both the liquid and solid products carry a health warning for those with hypertension. Now you can probably get a better idea of what the salt licorice candies used in the Scandinavian licorice liqueurs taste like. They’re nothing like anything made over here. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted May 15, 2020 Share Posted May 15, 2020 Thanks, sounds interesting! Although at north of $300 on winesearcher, presuming the stores even still have it, it makes it a bit less interesting... Link to comment Share on other sites More sharing options...
Marekv8 Posted May 15, 2020 Share Posted May 15, 2020 1 hour ago, tanstaafl2 said: Thanks, sounds interesting! Although at north of $300 on winesearcher, presuming the stores even still have it, it makes it a bit less interesting... Are you sure that wasn't 300 pesos? Link to comment Share on other sites More sharing options...
Marekv8 Posted May 15, 2020 Share Posted May 15, 2020 A wacky Steve Grasse/Tamworth product… unique in all respects. Some bitter/sour fermented apple characteristics blended with super-young craft bourbon. The “caramelized sugar“ ingredient listed on the label must be E150a for color, because it doesn't come across as sweetened. Might try this one warmed up. By the way, it's 80 proof. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted May 15, 2020 Share Posted May 15, 2020 1 hour ago, Marekv8 said: Are you sure that wasn't 300 pesos? Sorry, I wasn't clear. I was referring to the Disaronno Riserva! Link to comment Share on other sites More sharing options...
Marekv8 Posted May 16, 2020 Share Posted May 16, 2020 On 5/15/2020 at 11:41 AM, tanstaafl2 said: Sorry, I wasn't clear. I was referring to the Disaronno Riserva! Funny thing is, once the initial sample went out-- everyone who has tried it is both hitting me up for more samples and/or looking for their own bottle. I'm in search for a back-up myself, it's really that interesting. Link to comment Share on other sites More sharing options...
Marekv8 Posted May 16, 2020 Share Posted May 16, 2020 And, speaking of Disaronno… very nice, but too indulgent for me (and only 17% ABV)… Link to comment Share on other sites More sharing options...
tanstaafl2 Posted May 17, 2020 Share Posted May 17, 2020 5 hours ago, Marekv8 said: Funny thing is, once the initial sample went out-- everyone who has tried it is both hitting me up for more samples and/or looking for their own bottle. I'm in search for a back-up myself, it's really that interesting. Sounds intriguing! Wouldn’t mind trying it but not sure I could make myself buy it presuming I could even find it, especially without trying it first, if the cost is well into triple digits! Link to comment Share on other sites More sharing options...
Marekv8 Posted May 20, 2020 Share Posted May 20, 2020 Now that life has resumed to near-normal, giving this new 10 calorie, gluten free, zero proof whiskey alternative a try. Obviously made for mocktail use only-- but they certainly captured the oak, char, spice, and viscosity. Drinking it neat leaves something to be desired (the complex burn of alcohol). Link to comment Share on other sites More sharing options...
tanstaafl2 Posted May 20, 2020 Share Posted May 20, 2020 2 hours ago, Marekv8 said: Now that life has resumed to near-normal, giving this new 10 calorie, gluten free, zero proof whiskey alternative a try. Obviously made for mocktail use only-- but they certainly captured the oak, char, spice, and viscosity. Drinking it neat leaves something to be desired (the complex burn of alcohol). Seems like it is becoming the latest "thing". More and more of this seems to be turning up so clearly somebody thinks there is a market for it! Just not at my house... 1 Link to comment Share on other sites More sharing options...
Marekv8 Posted June 21, 2020 Share Posted June 21, 2020 Finally, a Cynar and coffee live and in person at a restaurant. The Craigellachie 13 and Laphroaig 10 with the meal were superb as well. 2 Link to comment Share on other sites More sharing options...
Marekv8 Posted June 25, 2020 Share Posted June 25, 2020 Unfortunately the NIXTA corn liqueur is not nearly as interesting as the bottle-- a subtle creamed corn tortilla-esque vibe. However, a 50/50 “fajita“ cocktail with Mezcal is really quite delightful. 2 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted June 25, 2020 Share Posted June 25, 2020 1 Link to comment Share on other sites More sharing options...
flahute Posted June 25, 2020 Share Posted June 25, 2020 6 hours ago, Marekv8 said: Unfortunately the NIXTA corn liqueur is not nearly as interesting as the bottle-- a subtle creamed corn tortilla-esque vibe. However, a 50/50 “fajita“ cocktail with Mezcal is really quite delightful. Package game is so good on that one. 1 Link to comment Share on other sites More sharing options...
lcpfratn Posted June 25, 2020 Share Posted June 25, 2020 (edited) 1 hour ago, flahute said: Package game is so good on that one. I agree! The Bozal packaging is pretty cool too. I’ve only seen the light brown Bozal bottles in my area. Edited June 25, 2020 by lcpfratn 1 Link to comment Share on other sites More sharing options...
Phil T Posted July 4, 2020 Share Posted July 4, 2020 Riesling at the Chateau Grand Traverse on the Old Mission Peninsula. A beautiful 4th of July afternoon. Prost! Phil 2 Link to comment Share on other sites More sharing options...
Marekv8 Posted July 15, 2020 Share Posted July 15, 2020 Yes and yes-- Fernet-Branca and coffee again, finally… Thank you Wisconsin! 2 Link to comment Share on other sites More sharing options...
beasled Posted July 16, 2020 Share Posted July 16, 2020 15 hours ago, Marekv8 said: Yes and yes-- Fernet-Branca and coffee again, finally… Thank you Wisconsin! That combo would certainly wake you up! Link to comment Share on other sites More sharing options...
Phil T Posted July 17, 2020 Share Posted July 17, 2020 (edited) One of my very fondest memories growing up, were cherry pies made by my grandma and mom. We had a tart cherry tree in our backyard and I was the official cherry picker. I never saw it as a chore, but rather a labor of love. The end result, the pies, were so worth it. I, as so many people on here, love to taste the local flavors as we travel. Amy and I were in Traverse City a couple weeks ago. The Old Mission Peninsula is 17 miles long and is home to 11 wineries and a gazillion cherry trees. We took the time to visit one, Chateau Grand Traverse, on the 4th of July. We did the standard tasting, then purchased a glass to enjoy out on the veranda. We had decided to purchase bottles based on what we enjoyed during the tasting. This was my bottle pick. It is a cherry port wine made from 100% northern Michigan cherries and fortified with cherry brandy, then aged in oak for 48 months. A truly delicious dessert wine. A piece of cherry pie in a glass. Prost! Phil Edited July 17, 2020 by Phil T 2 Link to comment Share on other sites More sharing options...
flahute Posted July 17, 2020 Share Posted July 17, 2020 2 hours ago, Phil T said: One of my very fondest memories growing up, were cherry pies made by my grandma and mom. We had a tart cherry tree in our backyard and I was the official cherry picker. I never saw it as a chore, but rather a labor of love. The end result, the pies, were so worth it. I, as so many people on here, love to taste the local flavors as we travel. Amy and I were in Traverse City a couple weeks ago. The Old Mission Peninsula is 17 miles long and is home to 11 wineries and a gazillion cherry trees. We took the time to visit one, Chateau Grand Traverse, on the 4th of July. We did the standard tasting, then purchased a glass to enjoy out on the veranda. We had decided to purchase bottles based on what we enjoyed during the tasting. This was my bottle pick. It is a cherry port wine made from 100% northern Michigan cherries and fortified with cherry brandy, then aged in oak for 48 months. A truly delicious dessert wine. A piece of cherry pie in a glass. Prost! Phil I've never had anything like that but it sounds amazing. Link to comment Share on other sites More sharing options...
lcpfratn Posted July 17, 2020 Share Posted July 17, 2020 22 hours ago, Phil T said: One of my very fondest memories growing up, were cherry pies made by my grandma and mom. We had a tart cherry tree in our backyard and I was the official cherry picker. I never saw it as a chore, but rather a labor of love. The end result, the pies, were so worth it. I, as so many people on here, love to taste the local flavors as we travel. Amy and I were in Traverse City a couple weeks ago. The Old Mission Peninsula is 17 miles long and is home to 11 wineries and a gazillion cherry trees. We took the time to visit one, Chateau Grand Traverse, on the 4th of July. We did the standard tasting, then purchased a glass to enjoy out on the veranda. We had decided to purchase bottles based on what we enjoyed during the tasting. This was my bottle pick. It is a cherry port wine made from 100% northern Michigan cherries and fortified with cherry brandy, then aged in oak for 48 months. A truly delicious dessert wine. A piece of cherry pie in a glass. Prost! Phil Phil, Have you ever tried Heering Cherry Liqueur? It’s a little higher in alcohol than the dessert wine, but it’s also made from real cherries and is delicious! 1 Link to comment Share on other sites More sharing options...
Marekv8 Posted July 17, 2020 Share Posted July 17, 2020 Fernet-Branca and coffee in a wonderful Louisville restaurant-- downtown is pretty damn dead. Link to comment Share on other sites More sharing options...
Phil T Posted July 18, 2020 Share Posted July 18, 2020 (edited) 2 hours ago, lcpfratn said: Phil, Have you ever tried Heering Cherry Liqueur? It’s a little higher in alcohol than the dessert wine, but it’s also made from real cherries and is delicious! Hey Jeff, I have heard of it but never have had it. I will put it on my "to buy" list. Thanks for the tip! Prost! Phil Edited July 18, 2020 by Phil T 1 Link to comment Share on other sites More sharing options...
Marekv8 Posted September 6, 2020 Share Posted September 6, 2020 Wonderful sense of normalcy— with my Fernet-Branca and coffee... 1 Link to comment Share on other sites More sharing options...
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