What are you drinking right now?

[CBrown85]

I had some the other day. It's OK. The rye equivalent of Adidas Ultra Boosts. "Everyone" needs them but they're a mediocre shoe that looks like all of the other ones.

I guess for the price it's good. And it's Crown, which is normally meh.

 

[CBrown85]



Intense iodine on this one, the first quarter cask I've had.

How does it compare with the 10 year?

 

[Piobaire]



I had some the other day. It's OK. The rye equivalent of Adidas Ultra Boosts. "Everyone" needs them but they're a mediocre shoe that looks like all of the other ones.

I guess for the price it's good. And it's Crown, which is normally meh.

I just bought my bottle as it was around $25 at Total Wine and I knew all my Canadian hombres were having problems even finding it.

 

[Principle]

More concerntrated, more of the iodine notes for the quarter cask. I have to take the smallest sips, otherwise I can't enjoy it.

 

[jcmeyer]

A friend bought me a bottle of Rusty Blade gin for my birthday. Had never seen a brown gin; it's actually aged in french oak and ends up with clove/maple/allspice notes. You can read a bit more about how it's made here: https://www.caskers.com/rusty-blade/

We used it to make a Martinez from this recipe that makes two servings (I ended up drinking both) http://www.chowhound.com/recipes/martinez-cocktail-30242:

• 3.5oz Rusty Blade (recipes online call for Old Tom)
• 1.75oz Sweet Vermouth; used Antica
• 2 bar spoons of Luxardo
• 4 dashes orange bitters
• Ice/stir/serve neat/orange twist

It's a great addition to the classic, boozy cocktail list. Highly recommended.

I also tried the gin in a Negroni using Cocchi Torino and it didn't really work IMO. Might be better with another vermouth or maybe with Gran Classico instead of Campari.

 

[b1os]



The orange/vanilla infused bourbon is great in an Old Fashioned. Needs much less simply syrup though or else it gets too sweet. Also: the drink turns cloudy (probably from the coldness?!). Do you have the same "problem", Piob?

Reference pic regarding the cloudi-/milkiness:

Used barely any simple syrup today. The vanilla really takes care of it. Very tasty.

Piob, would you remove the orange/vanilla if you were to store the bourbon longer? I guess it's fine to keep it in there for another few months?

 

[Bower]

Laphroiag, my favourite drink ever.

 

[Bower]

How does it compare with the 10 year?

It taste a bit more intense in my opinion, but the flavour is similar

 

[Piobaire]



Reference pic regarding the cloudi-/milkiness:

Used barely any simple syrup today. The vanilla really takes care of it. Very tasty.

Piob, would you remove the orange/vanilla if you were to store the bourbon longer? I guess it's fine to keep it in there for another few months?

I would think as long as everything is submerged nothing really bad could happen. Mine will get just a touch hazy but nothing quite that cloudy. I'd say if it tastes good not worry about it.

 

[Bhowie]

That cloudiness reminds me of the way a anisette will louche up when chilled and diluted

 

[JohnGalt]

PVW 15, neat

 

[fairlynerdy]

Louching up is a great turn of phrase. I need to louche up more often.

 

[Aneil4lom]

leftover eggnog!

 

[ama]

 

[b1os]



That cloudiness reminds me of the way a anisette will louche up when chilled and diluted

Yep, and in this case it's also the addition of water, not the temperature, that causes it.

I suppose it has something to do with the vanilla bean seeds. Since I've sliced it open, there's a bunch of the seeds in the liquid and they probably cause the cloudiness somehow. Can anyone come up with an explanation?