What are you drinking right now?

[Bhowie]

..

 

[Geoffrey Firmin]

Family dinner last 34c at dinner, numerous Aperol Spritz. It seemed like a good idea at the time.

 

[venividivicibj]

bunnahabhain 12 yesterday

 

[Fueco]

Friday Afternoon Pale Ale at Gunbarrel Brewing (Boulder, CO)

 

[budapest12]

 

[Piobaire]

Patio martinis with my “gimmick” gin. Goes best with a lemon twist.

 

[Geoffrey Firmin]

37c @5.15pm somewhere the Sun is over the yard arm. Hendrix’s gin, Elderflower tonic & cucumber with plenty of ice.

 

[Lizard23]

Egg nog

 

[Piobaire]

French 75s. Darker than the norm because I used lychee blossom honey to make the simple and a rose Spatburgunder for the sparkling.

 

[Omega Male]

Nice. I am more partial to the soixante-neuf.

 

[Resistant]

View attachment 1302843

View attachment 1302843

 

[Resistant]

View attachment 1302847

 

[venividivicibj]

How is it? I liked the 12 better than the 15 (and the lustau) surprisingly.

 

[budapest12]

How is it? I liked the 12 better than the 15 (and the lustau) surprisingly.

Assume this is the Redbreast? I also prefer the 12 to the 15, which I think is a great whiskey but which has a little much in the caramel/chocolate notes department for me. The 12 is just super drinkable. I also love the 12 cask strength. The 21 is more oak and wood driven (probably not surprising) and has one of the best noses of any whisky I’ve tried (honestly I normally am not the sort to sniff and savor the smell - I generally don’t care that much). Flavors are rich and sugary, layers of sugar, cocoa, vanilla and cinnamon with a long aftertaste. Less sherry (not sure how much if any was aged in sherry casks). Amazing oily texture. It’s a beautiful whisky if not as straight up drinkable as the 12. Popped this for a holiday treat to self after grueling few months at work.

 

[ericgereghty]

Speaking of grueling work. Part of my office stash. Has really grown on me over the last year or so.