HOF: What Are You Wearing Right Now - Part IV (starting May 2014)

[Epicure]

I own several ties from this brand and I agree with @blekit - EoE presents really good value for money. What I like the most about them is their „bespoke” option - most of RTW ties is 2-3 cm too long for me as I have thin neck. Additionally I prefer wider than usual width of tie at the spot where the tie knots. And they can make such tie for less than 70 EUR. The only problem with them is that their choice of fabrics is limited and some patterns are... questionable at best. But you can still pick some nice ones. For example here is one of mine:

View attachment 910385

I also own a few ties from EoE. I agree that they're pretty good for the price. Yes, as you point out, some patterns are probably best avoided, but there are some good solid options and a handful of patterns that are absolutely fine. If you don't mind, I'd like the deets on the jacket. Maker? Cloth?

 

[An Acute Style]

2nd time wearing this J Press suit sans alterations. Sleeves and pants need to be lengthened at the very least. I think the shoulders are too wide. I may just sell it. Thoughts. Square is a bit too matchy with the tie. I should have gone with a white square. Why is it that a white shirt and white square are fine, but not matching tie and square?

 

[Epicure]

To add to the post by @Coxsackie, aficionados almost always recommend adding at least a little water to serve whisky. Some whiskies are so robust that their full flavour profile may even be best appreciated by adding a large proportion of water. Adding water to make up as much as a third of the total volume served is not unheard of.

I'm personally fond of Islay single malts, and it's my preference to add about 20 mL (2/3 oz) of water per 60 mL (2 oz) serve of whisky for the cask strength varieties. These whiskies are produced with a mind that they'll be diluted to the consumers preference at serving, as opposed to those whiskies that are bottled with a proportion of water based on the distiller's preference. For those who enjoy a robust dram with loads of mouth-filling (and nose-fillling!) alcohol heat, the option of no dilution is also catered for.

In regard the addition of ice to whisky, I'm against it. Adding ice achieves dilution, but it also serves to numb the tongue, and hence the ability of the taste receptors to provide the maximum gustatory feedback of which they're otherwise capable. In short, ice substantially reduces your ability to taste properly. Of course, the actual reduction in taste perceived will vary from person to person, since there are genetic and other environmental factors (e.g. smoking, food/flavour profiles experienced/not experienced during the formative years of early childhood) that influence both the number and sensitivity of each individual's taste receptors. Genetic and environmental factors also influence olfaction (smell), which together with flavour, simplistically at least, makes up the sense we know as taste.

(Apologies in advance that I'm not quoting a reliable scientific source for this information, but just sharing some of the concepts I've somehow managed to retain since my undergraduate classes in human anatomy and physiology. Apologies also that this post, lengthy as it is, is off topic for this thread.)

 

[Alan Bee]

Simplicity is never far from Elegance ~ Coco Chanel

Bespoke single breasted navy suit in tropical wool worn with light blue and white bengal striped shirt and bespoke grenadine necktie by EG Cappelli

Alan Bee

 

[Mr. Six]

Some days the full length shot just doesn’t work out.

 

[Hal Freeman]

Wow, alot of good stuff lately. I've been reverting to lurker mode every since I left my old job. With no one to take photos I might just grab one of those tripods @Roycru recommended a while back.

Quick indoor shot. Apologies for cantaloupe quality. Cocktail party tonight for all the STEM majors on campus.

Hal

 

[Thomson]

Turning my back to the cruel world

I often suspect that a photo of the back of a coat tells us more about the quality of a garment and its fit than the front. Yours looks great.

 

[EFV]

Yesterday, in our tailoring shop Götrich:

 

[bienluienapris]

Sunshine is back :

 

[upr_crust]

Mild but rainy today in NYC - time for a raincoat and a cheap suit.

Suit - Joseph A. Bank
Shirt & tie - Brooks Brothers
Cufflinks - Penhaligon's
Pocket square - vintage, no name brand
Shoes - Stefano Branchini, via Bergdorf Goodman
Raincoat - Burberry
Hat - Weatherproof
Scarf - Turnbull & Asser

Spoiler

 

[Thrift Vader]

To add to the post by @Coxsackie, aficionados almost always recommend adding at least a little water to serve whisky. Some whiskies are so robust that their full flavour profile may even be best appreciated by adding a large proportion of water. Adding water to make up as much as a third of the total volume served is not unheard of.

I'm personally fond of Islay single malts, and it's my preference to add about 20 mL (2/3 oz) of water per 60 mL (2 oz) serve of whisky for the cask strength varieties. These whiskies are produced with a mind that they'll be diluted to the consumers preference at serving, as opposed to those whiskies that are bottled with a proportion of water based on the distiller's preference. For those who enjoy a robust dram with loads of mouth-filling (and nose-fillling!) alcohol heat, the option of no dilution is also catered for.

In regard the addition of ice to whisky, I'm against it. Adding ice achieves dilution, but it also serves to numb the tongue, and hence the ability of the taste receptors to provide the maximum gustatory feedback of which they're otherwise capable. In short, ice substantially reduces your ability to taste properly. Of course, the actual reduction in taste perceived will vary from person to person, since there are genetic and other environmental factors (e.g. smoking, food/flavour profiles experienced/not experienced during the formative years of early childhood) that influence both the number and sensitivity of each individual's taste receptors. Genetic and environmental factors also influence olfaction (smell), which together with flavour, simplistically at least, makes up the sense we know as taste.

(Apologies in advance that I'm not quoting a reliable scientific source for this information, but just sharing some of the concepts I've somehow managed to retain since my undergraduate classes in human anatomy and physiology. Apologies also that this post, lengthy as it is, is off topic for this thread.)

I Enjoy mine with Coke Zero. and rocks. not ice.

prefer really strong, peaty flavors. to still be in control in the drink. 50/50 mix.

 

[Mr Knightley]

The sunshine was back in SE England too yesterday. Not sure if it was that that enticed me to wear some unusual bits for me - a loud Tattersall check shirt on maiden voyage and a red tie!

 

[Roy Al]

I often suspect that a photo of the back of a coat tells us more about the quality of a garment and its fit than the front. Yours looks great.

Thank you, mate - and I agree.

@Mr Knightley Nice outfit, but I think different trousers would be better. Yellow corduroy?

 

[Roy Al]

Tomorrow I'll be in London for try on, and will miss all you lads.

Spoiler

 

[Mr Knightley]

Thank you, mate - and I agree.

@Mr Knightley Nice outfit, but I think different trousers would be better. Yellow corduroy?

Thank you sir.

Yes, I think cords do work slightly better with the tweed but I was popping into the office and judged that flannel (especially with the rather sudden shirt and tie) would be more suited to the occasion!

Have a good trip. A buying spree?