What are you drinking tonight, Spring '08

[callmeox]

On a high proof night, OGD 114 followed by WLW BTAC '07.

I'm going to sleep well.

[mozilla]

Old Charter 7yr 80 from 1993. For a hot evening this light but flavorful bourbon hits the spot.

[TNbourbon]

Out of interest...how much does this sell for in the US?

I am amazed at how cheap Australian wines are there......here there is a 29% tax on it then GST of 10% is added.

Not sure if it's available in the US, but if you see Grant Burge Tawny Port it is worth grabbing.

Scott

Scott, would you believe the Hardy's 'Whiskers Blake' I have on the shelf cost me all of c. $12.50 several years ago (if memory serves, it was 1999, in Louisville while en route to Detroit for the final series at Tiger Stadium). For whatever reason, I haven't opened it, but will move it to the front of the shelf.

While I don't have any Burge Port, I DO have the Burge Family 'Wilsford Old Barossa Muscat' (500ml), which is marked at $54 -- but I grabbed for $20 :grin: when the only retailer in my area carrying it decided he needed shelf space for new items.

[camduncan]

Tim will soon have a bottle of Draytons Verdelho 'White Port' to add to his collection :D:D Direct from the Hunter Valley in Australia :D:D (We've just got to sort out the logistics of shipping to his area)

[ACDetroit]

Started with an old bottle of Pappy 15, I think I picked it up in 2004. Could really get some SW notes out of it tonight. Now a small pour of some OGD BIB with a Sierra Mist Chaser !

AC

[mgilbertva]

Out of interest...how much does this sell for in the US?

...

Not sure if it's available in the US, but if you see Grant Burge Tawny Port it is worth grabbing.

Scott

I just paid $14.95 for another bottle. Great price!

I love Burge wines. Holy Trinity is one of my favs. I'll keep an eye out for the port. Thanks!

[Gillman]

A pot-pourri. Being on holiday, I am allowing myself the luxury both of choice and "more than one". Some excellent U.S. micro beer. Some oaky California Chard (fixed with a dash of water), and a sip of a fruity blend called, mysteriously (to me), Conundrum. Oddly perhaps, the best drink I had today was a draft Pilsener Urquel served in impeccable condition thousands of miles from its home turf. How can a pasteurized beer sent far away from its brewing site display subtle notes of mellow yeast, spicy Saaz hops and juicy malt, all interleaved to perfection? Yet Urquel does this.

Gary

[DowntownD]

as seen elsewhere, it's been a Rye day/night around here for my friend and I (Baker's was our pleasure the day before):

[CorvallisCracker]

Last night was a Gillman-recommended vatting of two ryes, BMH 18:Ritt BIB, 1:3. Quite good.

Speaking of whom, he writes:

a sip of a fruity blend called, mysteriously (to me), Conundrum.

Caymus came up with Conundrum back in the mid nineties, a blend of multiple grape types (at least six). Consistently good (always gets 88 or 89 from publications like The Wine Advocate) though a bit pricey ($22-27).

It's spawned a number of imitators. Here in OR we have Sokol Blosser's "Evolution", which used to cost a little over $10 but is now closer to $20. Usually pretty good but the last release was a little off.

Oddly perhaps, the best drink I had today was a draft Pilsener Urquel served in impeccable condition thousands of miles from its home turf. How can a pasteurized beer sent far away from its brewing site display subtle notes of mellow yeast, spicy Saaz hops and juicy malt, all interleaved to perfection? Yet Urquel does this.

Gary

My favorite bar back in FL was one that had PU on tap. It was always good. I'm guessing they ship the kegs over on reefer ships.

[OscarV]

The ice is cracked and the Old Grand-Dad is 114 proof.

I think I'll have a few.

[chilidawg7]

Had some BTAC Weller 05 with a few Nestle Toll House mini chocolate chips, followed by some ICE COLD Goose Island root beer.

Mmmm...

[mech82000]

:hot: Weller 12 {Binnys single barrel}-very smooth!

ETL-from 1/2 full bottle, opened last fall. Taste, and finish better than when opened.

Lastlly a small pour of Old Forester Birthday Bourbon 06. This is an incredible bourbon, great nose, and finish, with subtle oakiness!

Now to the woodpile to split some ash for next winter .

Gratuis to all S.B'ers

Carl

[Huegeb]

Old Rip Van Winkle 15 and some Old Fitzgerald Bottled In Bond from the '60's.

'Tis a great night!

Kindest,

Geb

[Gillman]

Well, another pot pourri. Despite being in Las Vegas at the moment, I was sampling Henry of Pelham Cuvee Catharine Rose Brut, VQA Niagara Peninsula. This is a pink Ontario sparkling wine made in the Champagne style. (As to how the said wine is in our room, long story).

Due entirely to my own lack of forethought, I opened it as it was standing in the ice bucket (rather than covering the closure with a rag or pointing it away from me). The cork rocketed out and hit the ceiling, passing my eyes within about a two inch radius. I could feel the air as it passed.

Luck was a lady tonight..

This is an excellent wine, on the light side but with an unmistakeable Champagne-like taste. North American sparkling wines are getting really good.

Before that, a superb Firestone Double Barrel Ale on draft at the cool new Pour 24 at New York New York.

A little MGM Grand-selected Woodford got in there too, "Personal Selection". The Lions did good.

Gary

[TNbourbon]

Am enjoying a semi-premium margarita, an offshoot of tasting some new product at the liquor store: Corzo tequilas.

As happens too often, the liquor's sole area distributor solicited orders last week for the first time only to run out of product before it reached us. So, we wound up with 50ml sleeves of the Corzo reposado and anejo. Thus, I brought home Saturday one each of the minis.

Tasted them tonight. I won't bother with notes, except to say I don't disagree with these:

http://www.tastings.com/search_spirits.lasso?se=k&kw=Corzo&sb=All&sf=ScoreForSort

Anyway, as those here might suspect, tequila really just isn't the biggest thing in my home. I tasted, I noted, I went on -- without trying to pour the remains of my 1-ounce pours back into the perfume-designer bottles. I vatted them, then supplemented them with an equal part of better-than-average mixto, Zapopan reposado, mixed that concoction 1:2 with Daily's sweet-and-sour, and seasoned with some Harlequin orange liqueur (a quite good substitute for Grand Marnier or Cointreau). Several ice cubes, shake.

In total, it's very enjoyable.

[Gillman]

Sounds great, Tim. In fact, I doubt it is a semi-premium cocktail, because a little feisty spirit is essential to the Margarita taste. Using all-premium spirit arguably would result in a lesser drink.

Gary

[doubleblank]

Some David Nicholson for the first time in a while. Tax strip says its 9yo vs the label calling it 7yo. Bottled 1975. Typical SW to me....some cotton candy and caramel. Very good. This would rank up there with the best wheaters available today.

These are up there with some of the original VOF's, but don't command the same respect (or prices on ebay, et al).

Randy

[fishnbowljoe]

Been changing up the last couple of days. Giving my bourbon taste buds a little rest. Had a few Cask and Cream Chocolate Temptations (similar to Bailey's) last night. Tonight some Forty Creek. Joe

[Gillman]

Some taste notes on the Firestone Double Barrel, made by an established California microbrewery which works in an English ale style mode.

This beer has a light oak barrel taste, very light though as is appropriate for beer which shouldn't have an overtly tannic taste, IMO.

It has a good hop background, neither florally Southern English nor American white pith grapefruit Cascade etc., but rather more neutral and acidic in a good way.

The rich maltiness is attractive. But the best feature is the very English top-fermented pear- or peaches-like esteriness, which knits the whole thing together or adds that extra soupcon of complexity you find in the best beers.

A fine effort indeed. It is made using a storied, antique English way to clear the beer of excess yeast, called Burton Unions. This involves having the beer course through an inter-linked system of oak barrels. It works really well at Firestone. The beers lack the "Burton smack" which is a sulfur-like taste deriving from Burton water or maybe the way yeasts have evolved at the places which still brew beer in that way in the English Midlands. I never liked that taste and its absence in the Firestone beer is a plus, again IMO.

Hail to the Firestone brewers who, thousands of miles from the place of its inspiration, have made a style of beer every bit as good as its avatars if not better.

Gary

[ggilbertva]

Well, another pot pourri. Despite being in Las Vegas at the moment, I was sampling Henry of Pelham Cuvee Catharine Rose Brut, VQA Niagara Peninsula. This is a pink Ontario sparkling wine made in the Champagne style. (As to how the said wine is in our room, long story).

Due entirely to my own lack of forethought, I opened it as it was standing in the ice bucket (rather than covering the closure with a rag or pointing it away from me). The cork rocketed out and hit the ceiling, passing my eyes within about a two inch radius. I could feel the air as it passed.

Luck was a lady tonight..

This is an excellent wine, on the light side but with an unmistakeable Champagne-like taste. North American sparkling wines are getting really good.

Before that, a superb Firestone Double Barrel Ale on draft at the cool new Pour 24 at New York New York.

A little MGM Grand-selected Woodford got in there too, "Personal Selection". The Lions did good.

Gary

What I want to know is have you experienced "Winner Winner, Chicken Dinner!"

[ggilbertva]

I'm drinking a small pour of Weller Centennial 13 Year (Julio's release)

[doubleblank]

Val and I have been to the Firestone Brewery near Paso Robles, CA. We had a great time tasting through their range of beers. It was several years ago....but I remember it clearly. They fired up their outdoor grill and did hotdogs for everyone. I enjoyed everything we tasted that day and remember thinking ..... "I wish they sold their beers in Texas." Thanks for the notes Gary.

Randy

PS This was the first place I had seen growlers filled and sealed by a brewery for a "to go" draft beer.

[SBOmarc]

Van Winkle Lot B. I have left this pour alone for a month or two. The biggest reason was I was on a VW long distance flight. Had Lot B , the 15, 20 and the 23 and was overdosing on the brand. This night it is Lot B with one cube and I have sipped 2 generous pours affirming what most of us know.

So consistent in its excellence, we are fortunate.

[Gillman]

Thanks Randy, and I enjoyed your notes. By the way for those who want to see what the traditional Burton taste is like, Marston's Pedigree, quite widely available in bottle and sometimes draft, shows it very well. There is to my taste quite a marked flavor of sulphur in the drink, similar to the scent you get at a curative springs. Bass ale is no longer made using the Burton Unions (Marston's still is), but some claim to detect the Burton signature in its flavor.

Finished off the evening in Vegas with the house beers at Ellison Casino Restaurant and Brewery. I liked the stout the best. Dinner did intervene, be assured.

Gary

[barturtle]

This evening a pour of...well a mixed glass of 60% VROHH and 40% EW BIB...very nicely balanced, with a good blend:cool: of youth and maturity. This is just a damn fine all purpose whiskey, I could see this making a good julep or Manhattan, but it's just fine by itself too.