Can we talk about the Teva’s? Kind of dating yourself there
Whiskey/Bourbon folks
- Thread starter McLovin32
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It’s worse than you think. I have a broken foot right now and so most days I wear them with socks.Can we talk about the Teva’s? Kind of dating yourself there
but the sole is stiff enough and they match my boot in thickness
all I need is a metal detector and I’d fit right in in so Carolina…
That stuff is phenomenal for the price. When I first moved up here it was difficult to find. But now there's a couple places around CF that have it in stock all the time. It's great.
You have to remember that Brian might actually be an AI bot trying to learn how to human.
I usually prefer ryes. I prefer the spicier notes as opposed to the vanilla notes of a straight bourbon.
Especially when I am making cocktails.
Knob Creek was my go to the summer I was into making sazeracs.
Agree on the cocktails. An Old Fashioned with a rye is great, the spice and the simple balance each other really well.
B.H. standard was one of my primary bottles a few years back. Then it got all popular and more expensive.
Yeah, standard is my favorite personally (of the ones I consider attainable). Also love the dark rye. Didn't love the "Toasted" or whatever it is. Didn't dislike it, just didn't love it either.
I didn't try the toasted. I am not a huge fan of drinking anything that has a high ashy (peaty for you Scotch drinkers) flavor - especially after I quit smoking.
I think I had a glass of the dark once and didn't hate it.
I typically only use Rye's for cocktails, but the Dark Rye is good
I like a good rye straight. It makes me feel like a cowboy.
I'm not here to yuck anyone else's yum.
Always enjoy doing blind tasting's with people, because I'll never understand people drinking or choosing things they don't actually like or prefer because they're "supposed to" or something. Drink what you enjoy. When I've hosted blind tastings before, it often surprises people. Sometimes you like the most expensive one, which is unfortunate lol, but often not.
At Mt. Vernon, they have started making Geo Washington's rye in small batches - available at the gift shop.
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The "toasted" ones are hit or miss for me. Elijah Craig's is solid IMO though.
Craig is just solid in general.
One of the best value bottles out there IMO.
Have any of you had actual moonshine? One of my neighbors has a local source, and he usually breaks it out at parties he hosts, but I've almost always gone home by that time.
Yep. My former brother in law was from the Tennessee mountains. He always had a bottle or two on hand. Not anything I would recommend.
An orthopedic surgeon friend of mind in Rabun County Georgia had a still in his back yard and used to make a couple batches a year. Tasted a lot like rocket fuel.
That's the one.This?
I am a scotch guy but cannot turn away free booze when offered...tasted fine but I concede my discernment on bourbon is minimal.
Big fan. Prefer barrel proof high ryes. Old Forester 100 proof and Buffalo Trace are my typical bourbons for cocktails. Rittenhouse is my go to rye for cocktails.
Jack #7 is gross, but the single barrel offerings are typically great. I have a couple of the coy Hill releases, the older one is my favorite bottle I've ever had. I'm babying it.
Jack #7 is gross, but the single barrel offerings are typically great. I have a couple of the coy Hill releases, the older one is my favorite bottle I've ever had. I'm babying it.
A local guy did some barrel picks a few years ago. The 10 year ECBP (dubbed "King of the Monsters) was phenomenal. Only have 1 left. His JD pick was probably my second favorite bottle I've ever had ("French Toast Scooch" for those in the know). He was supposed to have an OF pick, not sure whatever happened with it.
I rarely drink whiskey cocktails because I tend to drink them too fast. I have no control/
Several years ago, the Total Wine in Alphretta Ga had an ECBP store pick that was around 137 proof. Loved it. Unfortunately, they had a limit of one.
Had a 14 year aged light whiskey that had a hazmat label, I believe it was 146 or 154. You could tell there was some heat, but it was actually quite tasty.
Question for the group, and I base your character as a human on your answer.
Do you put egg white in your whiskey sours?
Do you put egg white in your whiskey sours?
I'll preface my answer by saying I don't drink whiskey sours often.
But I have never even heard of doing that before.
Only for special guests.
Then again I only make whiskey sours for special guests.
So, yes.
I have never had an EC I didn't enjoy.
Yes, and the added texture from the egg matters immensely if you're doing New York sours. I've tried sours with aquafaba and other foamers/alternatives, but nothing matches the whites.
Solid bourbon cocktail with Midwest origins.