kevinbrink Posted October 20, 2017 Share Posted October 20, 2017 15 minutes ago, Kpiz said: I have a bottle of the Craftwork finished in 3 Floyds Dark Lord barrels - is that the one you're referring to? I like that one but it took me a while to warm up to it. A friend of mine, however, loved it. I'm impressed you have 121 open. My overall bunker is fairly large but I probably only have 60 or so total bottles open (including bourbon, scotch, rum, brandy, etc.) Yep that's the one, I liked it, of course it was only a single pour, but I did have it right after a pour of VWFR Rye so there is that. 121 which is over half of the 212 total many of which are more or less multiples or different batches of stuff. So it is more a lack of patience than anything. Link to comment Share on other sites More sharing options...
Kane Posted November 3, 2017 Share Posted November 3, 2017 It's mezcal Friday. Ilegal reposado and anejo SBS, and delicious pomegranate sangrita. Link to comment Share on other sites More sharing options...
Kane Posted November 3, 2017 Share Posted November 3, 2017 (edited) Now it's tequila Friday. Partida anejo and extra anejo (expensive!) SBS, and delicious pomegranate sangrita. Edited November 3, 2017 by Kane Link to comment Share on other sites More sharing options...
beasled Posted November 5, 2017 Share Posted November 5, 2017 Picked up a bottle of 5 year Somerset Apple Cider brandy today and having a dram of it (do you have drams of brandy or is it a nip?). Pretty damn good. Link to comment Share on other sites More sharing options...
Kane Posted November 7, 2017 Share Posted November 7, 2017 More tequila this week. Partida & Fortaleza Blanco SBS. I've now tried everything Partida. Turns out I find aged tequila more interesting, I'll take the mezcal joven instead. Link to comment Share on other sites More sharing options...
Kane Posted November 7, 2017 Share Posted November 7, 2017 Final pours before bed: Ocho Anejo La Latilla & Ocho Extra Anejo El Refugio. To my surprise, not particularly impressed with either. I've heard that Ocho's quality varies a lot due to the single estate thing, maybe these are not particularly good? Link to comment Share on other sites More sharing options...
Kane Posted November 7, 2017 Share Posted November 7, 2017 Okay, now I am just spamming, but I am in a really good mood tonight, so one final SBS: El Tesoro Reposado & Anejo. The reposado is vastly superior. Overall, the first pair wins the night. I am fairly new to tequila, but I can't deny I am partial to Partida and Fortaleza. Even my least liked Partida of all, the blanco, was a hit. Link to comment Share on other sites More sharing options...
smokinjoe Posted November 17, 2017 Share Posted November 17, 2017 Jacoulot L'Authentique Marc de Bourgogne Brandy, tonight. Wonderfully juicy-fruity, but dry at the same time. Some vegetal notes up front that at first give me pause (I'm thinking, Oh no, back alley tin garbage can full of days old Chinese restaurant vegetable throw outs) but that glides quickly into a lushness of dark grapes and bit-o-honey. Interesting (X2)!! Tinge of caramel at the back of the palate. The grape-iness (as in grape skins) hangs on waaaaaay into the finish. Liking this ALOT. Link to comment Share on other sites More sharing options...
Kane Posted November 26, 2017 Share Posted November 26, 2017 Well not a spirit... I am surprised we don't have a wine thread. Enjoying a Beaujolais Nouveau for a change of... palate? Well, it is not very good, like all nouveau But brings back memories of when I lived on the south coast of France and enjoyed this on the Beaujolais day with a 90 degree fall weather. 1 Link to comment Share on other sites More sharing options...
Government Beard Posted December 2, 2017 Share Posted December 2, 2017 Wine night. For now, at least Link to comment Share on other sites More sharing options...
HoustonNit Posted December 11, 2017 Share Posted December 11, 2017 This was pretty darn good a barrel pick of Copper King, brandy. Link to comment Share on other sites More sharing options...
Kane Posted December 11, 2017 Share Posted December 11, 2017 Another cheapo Beaujolais, as evidenced by the price tag. But at least I upgraded to Beaujolais Villages this time, and it hits the spot tonight. Link to comment Share on other sites More sharing options...
HoustonNit Posted December 11, 2017 Share Posted December 11, 2017 ^Louis Jadot Beaujolais use to be a staple for me and the wife. Link to comment Share on other sites More sharing options...
Kane Posted December 18, 2017 Share Posted December 18, 2017 What can I say, this is fast becoming a daily pour for me. Everything Partida is worthwhile, really. Link to comment Share on other sites More sharing options...
Kane Posted January 27, 2018 Share Posted January 27, 2018 Two pours of Fortaleza Reposado today. Big fan of Fortaleza's blanco, but the reposado above^^^ was better I think. Link to comment Share on other sites More sharing options...
Kpiz Posted January 31, 2018 Share Posted January 31, 2018 What can I say, this is fast becoming a daily pour for me. Everything Partida is worthwhile, really. The Partida line is tasty, although I remember them being suspiciously sweet and syrupy. I’ll have to revisit and test my memory. Link to comment Share on other sites More sharing options...
Kane Posted January 31, 2018 Share Posted January 31, 2018 2 hours ago, Kpiz said: The Partida line is tasty, although I remember them being suspiciously sweet and syrupy. I’ll have to revisit and test my memory. I don't detect anything artificial in it, but it does feel kinda "flat", and that brings the agave and oak sweetness to the forefront. Can't really tell whether it's because this is over-engineered like most mainstream tequilas, or 40% simply doesn't hit right anymore. Link to comment Share on other sites More sharing options...
Marekv8 Posted January 31, 2018 Share Posted January 31, 2018 With Partida, the piñas go from the field to tate-of-the-art ovens in 24 hours or less-- supposedly resulting in a fresher, cleaner taste. According to Gary Shansby, the distillate is matured longer than required to eliminate the need for additives, colorings or artificial flavors. I just pulled out my Añejo and I think your comment about the low ABV is spot-on. It's a bit like Canadian rock & roll vs. Motörhead. Link to comment Share on other sites More sharing options...
Kpiz Posted January 31, 2018 Share Posted January 31, 2018 Interesting, thanks for the notes, guys. It's been a while and I'll have to revisit the Partidas. My spreadsheet indicates I don't have any in inventory so I'll order it the next time I'm at a well-stocked (and well-priced) bar. Link to comment Share on other sites More sharing options...
Kane Posted January 31, 2018 Share Posted January 31, 2018 Actually, I wasn't aware that additives in tequila is a thing. Any well-known doctored brands? Link to comment Share on other sites More sharing options...
Marekv8 Posted January 31, 2018 Share Posted January 31, 2018 2 hours ago, Kpiz said: My spreadsheet I could use one of these. Is it text only-- or does it include photographic reference as well? Link to comment Share on other sites More sharing options...
Marekv8 Posted January 31, 2018 Share Posted January 31, 2018 2 hours ago, Kane said: Any well-known doctored brands? Possibly… Link to comment Share on other sites More sharing options...
Kane Posted January 31, 2018 Share Posted January 31, 2018 1 hour ago, Marekv8 said: Possibly… Using the label like a billboard and advertising your margaritas is a red flag I guess. Btw. I really enjoy your illustrated responses to my questions Link to comment Share on other sites More sharing options...
tanstaafl2 Posted January 31, 2018 Share Posted January 31, 2018 (edited) 4 hours ago, Kane said: Actually, I wasn't aware that additives in tequila is a thing. Any well-known doctored brands? It is apparently a known but largely unspoken dirty (?) little secret in the tequila world that coloring and flavoring can be used. Flavoring companies have gotten so good at creating very concentrated flavorings that it doesn't take much to have an effect. According to the linked article it is no longer permitted in Blancos (although it doesn't mean it isn't happening!) but in aged 100% agave it can contain up to 1% of additives without having to make any mention of them to include: 1. Sugar-based Syrup Syrup, or “jarabe”, is a mixture of different ingredients, primarily for the purposes of creating a sweeter product. Agave nectar, corn syrup, cane sugar, aspartame, sucralose (Splenda), and stevia could all be used as a sweetening agent for tequila. The jarabe can also contain natural fruits and herbs to add aromas and flavors, too. 2. Glycerin Glycerin is a natural byproduct of fermentation and distillation. Additional glycerin can be added in order to create a more rounded mouth feel. It is one of the most common additives used in tequila. It makes a tequila that is “thin” or watery feel fuller and thicker in your mouth. 3. Oak Extract This adds aromas and flavors found in an oak barrel to the finished product. When using oak extracts, it’s possible to make a tequila smell or taste as though it is aged longer than it actually was. 4. Caramel Color Used primarily for the purposes of adding color to the finished product. Caramel coloring has a mildly bitter taste, and is used for aesthetic purposes. Edited January 31, 2018 by tanstaafl2 1 Link to comment Share on other sites More sharing options...
Kane Posted January 31, 2018 Share Posted January 31, 2018 6 minutes ago, tanstaafl2 said: It is apparently a known but largely unspoken dirty (?) little secret in the tequila world that coloring and flavoring can be used. Flavoring companies have gotten so good at creating very concentrated flavorings that it doesn't take much to have an effect. According to the linked article it is no longer permitted in Blancos (although it doesn't mean it isn't happening!) but in aged 100% agave it can contain up to 1% of additives without having to make any mention of them to include: 1. Sugar-based Syrup Syrup, or “jarabe”, is a mixture of different ingredients, primarily for the purposes of creating a sweeter product. Agave nectar, corn syrup, cane sugar, aspartame, sucralose (Splenda), and stevia could all be used as a sweetening agent for tequila. The jarabe can also contain natural fruits and herbs to add aromas and flavors, too. 2. Glycerin Glycerin is a natural byproduct of fermentation and distillation. Additional glycerin can be added in order to create a more rounded mouth feel. It is one of the most common additives used in tequila. It makes a tequila that is “thin” or watery feel fuller and thicker in your mouth. 3. Oak Extract This adds aromas and flavors found in an oak barrel to the finished product. When using oak extracts, it’s possible to make a tequila smell or taste as though it is aged longer than it actually was. 4. Caramel Color Used primarily for the purposes of adding color to the finished product. Caramel coloring has a mildly bitter taste, and is used for aesthetic purposes. Good stuff. Glycerin isn't such a bad idea, we like a thick oily texture Link to comment Share on other sites More sharing options...
Recommended Posts