Marekv8 Posted February 1, 2018 Share Posted February 1, 2018 Revisiting several old favorites for a bit of palate re-calibration… tough to beat the Bigallet China-China for AMER deliciousness. Link to comment Share on other sites More sharing options...
Vosgar Posted February 2, 2018 Share Posted February 2, 2018 That's some serious inventory on the shelves! I'm assuming quite a wide variety of spirits Link to comment Share on other sites More sharing options...
tanstaafl2 Posted February 3, 2018 Share Posted February 3, 2018 On 2/1/2018 at 9:13 PM, Vosgar said: That's some serious inventory on the shelves! I'm assuming quite a wide variety of spirits As I recall Marekv8 is in "the industry". One of the many virtues of having access to the company inventory! I have long since quit trying to keep up with all the amaro's and liqueurs that have come out recently. Both imports or re-releases of older labels and new creations have been coming out of the woodwork of late. I do have the China-China and it is a good one! Link to comment Share on other sites More sharing options...
Marekv8 Posted February 5, 2018 Share Posted February 5, 2018 On 2/1/2018 at 8:13 PM, Vosgar said: I'm assuming quite a wide variety of spirits Yes, diversity is key. I don't have many multiples of any one expression, preferring to build competitive sets within each category (and price point within categories where applicable). I try to open and sample everything, but that's proven harder than it sounds. Link to comment Share on other sites More sharing options...
Marekv8 Posted February 5, 2018 Share Posted February 5, 2018 On 2/3/2018 at 11:02 AM, tanstaafl2 said: I have long since quit trying to keep up with all the amaro's and liqueurs that have come out recently. Both imports or re-releases of older labels and new creations have been coming out of the woodwork of late. I'm totally with you on this one. With a few exceptions-- most newer (especially American) "craft" interpretations and resurrections of vintage liqueurs and cocktail components fall short of the mark. I tend to focus on long-standing historical liquids that communicate a sense of place/terroir or have local/regional/national significance (basically a cultural handshake). Link to comment Share on other sites More sharing options...
Kane Posted February 8, 2018 Share Posted February 8, 2018 It is over. Link to comment Share on other sites More sharing options...
Marekv8 Posted February 28, 2018 Share Posted February 28, 2018 New from Cappelletti… it's Jeppson's Malört's crazy Italian cousin. As a huge wormwood fan, this really does it for me-- one hell of a lengthy bitter finish. Link to comment Share on other sites More sharing options...
tanstaafl2 Posted February 28, 2018 Share Posted February 28, 2018 3 hours ago, Marekv8 said: New from Cappelletti… it's Jeppson's Malört's crazy Italian cousin. As a huge wormwood fan, this really does it for me-- one hell of a lengthy bitter finish. Hmm, "one hell of a lengthy bitter finish" might an herb too far for me! Link to comment Share on other sites More sharing options...
Kane Posted March 7, 2018 Share Posted March 7, 2018 Another tequila SBS, blanco vs extra anejo. I think the aged expression is well past its prime and doesn't resemble a tequila at all, next to no baked agave. The blanco is a good time. Link to comment Share on other sites More sharing options...
Kane Posted March 23, 2018 Share Posted March 23, 2018 Partida anejo vs. the super expensive extra anejo. One of the few extra anejos I thorougly enjoy. Link to comment Share on other sites More sharing options...
Kane Posted March 25, 2018 Share Posted March 25, 2018 Revisiting Martell Cordon Bleu tonight, a sample I put aside from my late bottle. Link to comment Share on other sites More sharing options...
kevinbrink Posted March 25, 2018 Share Posted March 25, 2018 Hanging out with the home team tonight Link to comment Share on other sites More sharing options...
tanstaafl2 Posted March 25, 2018 Share Posted March 25, 2018 (edited) After the Binny's World of Whisky and Whiskeyfest in Chicago the past couple of days I somehow managed to finagle my way into the Office, part of and located beneath the Aviary. Drinks and staff were delightful but to complex to describe in detail (it was after all the fourth bar of the night and already getting late when I got there...). There was one bottle that I found particularly interesting among the many interesting bottles they had. They bar makes "dusty" cocktails using ingredients made in the period. In this case it was a Brooklyn that included Amer Picon. The kicker was that the ingredients were from the 1940's! Unfortunately the cocktail itself was a little pricey (as in around $450!). So I just had to use my imagination. Not sure my imagination is that good. But it didn't cost me as much either! Edited March 25, 2018 by tanstaafl2 2 Link to comment Share on other sites More sharing options...
Marekv8 Posted May 18, 2018 Share Posted May 18, 2018 This one finally made it into the state today… I've got to pick up some ice cream tomorrow to pour this over. Link to comment Share on other sites More sharing options...
Harry in WashDC Posted May 18, 2018 Share Posted May 18, 2018 On 3/24/2018 at 10:18 PM, kevinbrink said: Hanging out with the home team tonight Just saw this. I am truly envious. I like basic Lairds bonded better than quite a few Calvados (but not all) I've been talked into. 1 Link to comment Share on other sites More sharing options...
fishnbowljoe Posted May 18, 2018 Share Posted May 18, 2018 17 hours ago, Marekv8 said: This one finally made it into the state today… I've got to pick up some ice cream tomorrow to pour this over. Before you head to the store to get some ice cream, you might want to do a google search and look up Banana Banshee and Chocoloate Monkey drinks. Just sayin'. Biba! Joe Link to comment Share on other sites More sharing options...
Marekv8 Posted May 19, 2018 Share Posted May 19, 2018 2 hours ago, fishnbowljoe said: Before you head to the store to get some ice cream, you might want to do a google search and look up Banana Banshee and Chocoloate Monkey drinks. Just sayin'. Biba! Joe Thanks Joe! The frozen version of the Banana Banshee looks fabulous. I just gained 10 pounds on my Arkansas trip-- so it may take a few weeks until I'm up for it. Regards, Dave Link to comment Share on other sites More sharing options...
fishnbowljoe Posted May 19, 2018 Share Posted May 19, 2018 18 minutes ago, Marekv8 said: Thanks Joe! The frozen version of the Banana Banshee looks fabulous. I just gained 10 pounds on my Arkansas trip-- so it may take a few weeks until I'm up for it. Regards, Dave I know Dave. Many, many years ago, a place I worked at had a bar that was somehat well known for their ice cream drinks. The bar manger was nice enough to share some of their drink recipes with me. Biba! Joe 1 Link to comment Share on other sites More sharing options...
Kane Posted May 21, 2018 Share Posted May 21, 2018 (edited) El Tesoro blanco, reposado, anejo SBS. Of course, more than 2 drinks at a time is illegal in MA, I feel like a badass, no rules tonight. Edited May 21, 2018 by Kane Link to comment Share on other sites More sharing options...
Kane Posted May 21, 2018 Share Posted May 21, 2018 And these, just wow. Good mezcal always has that wow effect tequila can't match. Link to comment Share on other sites More sharing options...
Lenient Posted May 24, 2018 Share Posted May 24, 2018 Esmé, a French gin. I've never been into gin much, but I can drink and love it neat, on rocks, in a martini, or gin and tonic. Link to comment Share on other sites More sharing options...
scubadoo97 Posted June 2, 2018 Share Posted June 2, 2018 Sipping some 126 proof Copper and Kings apple brandy which is freaking delicious Link to comment Share on other sites More sharing options...
Kpiz Posted June 2, 2018 Share Posted June 2, 2018 Sipping some 126 proof Copper and Kings apple brandy which is freaking delicious That sounds fantastic. Is it a private barrel pick? Link to comment Share on other sites More sharing options...
scubadoo97 Posted June 2, 2018 Share Posted June 2, 2018 Yes it was Link to comment Share on other sites More sharing options...
beasled Posted June 26, 2018 Share Posted June 26, 2018 It's been a hot one today (by our standards) and I've been enjoying a few pours of Somerset Cider Brandy over ice. Not too familiar with brandy so I can only describe it as very strong flat cider with an oaky flavour. And very pleasant it is too. Link to comment Share on other sites More sharing options...
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