IGX

davidc wrote:

One of my favorites. Had it with sausage and sour kraut tonight. Awesome.

Fuck! I saw this at the store yesterday and didn't pull the trigger, definitely would have after the Ted Fidy steer. Soon.

For anyone that doesn't want to have to pretend to like Jameson tomorrow, here is your stuff:

If you like an excellent Belgian style pale ale, this is your beer. Hoppy but not overly bitter. Like sweet grapefruit. Excellent.

Just got this as a gift:



Don't know much about Rye-what's the best way to start this bottle? Neat? Rocks? Manhattan?

I've got a couple of ryes so I'd try it with just a few ice cubes to see if you dig it or will dig it with some effort. If not then the Manhattan is the way to go.

Start neat, add drops of water as necessary (it's not). I don't like to cool it down at all with ice.

This is my favorite rye, but i'm more of a bourbon/islay man.

Lots of ice and coke zero.

Breast milk & snacking on the souls of virgins.

MarcoFP wrote:Breast milk & snacking on the souls of virgins.

Ooh I love breasts milks but virgins are so stringy.

Pretty big Rye fan myself. The more rye the better. The law says it needs to be 51% rye (and the rest is usually corn or barley) to be called Rye. Bulleit being 95% rye is one of my favorites. Jack Daniels recently came out with an unaged Rye (unaged, it can't be called whiskey) but it's damn good stuff. Be forewarned- it doesn't taste like any Rye you're used to. It's unique. Really like it all the same, even with a relatively modest amount of rye in the mash. They're not giving it away at ~$50/bottle and it's hard to find. Worth it if you're interested.

Fuzzy Dunlop wrote:Start neat, add drops of water as necessary (it's not). I don't like to cool it down at all with ice.

This is my favorite rye, but i'm more of a bourbon/islay man.

So I just tried it neat. Great stuff-not as sweet as bourbon but not as harsh as scotch. I'm in.

Definitely a different flavor than Sapphire. The label lists more lemongrass and Vietnamese peppercorn for flavoring, and the afterburn has a definite pepper tang to it.

judobrian wrote:

Definitely a different flavor than Sapphire. The label lists more lemongrass and Vietnamese peppercorn for flavoring, and the afterburn has a definite pepper tang to it.

Ooh that looks delicious.

Completely random find at the ABC store. Same price as traditional Sapphire.

lasalle wrote:

Fuzzy Dunlop wrote:Start neat, add drops of water as necessary (it's not). I don't like to cool it down at all with ice.

This is my favorite rye, but i'm more of a bourbon/islay man.

So I just tried it neat. Great stuff-not as sweet as bourbon but not as harsh as scotch. I'm in.

Good on your for taking it like a man. haha. Once i started drinking whiskey straight there's no going back. maybe if iv'e got 4-5 lined up for a tasting will i dilute but really, if you water it down your taking away from the intensity, imo.

If you're still of that "scotch is harsh" opinion maybe you should try something a little less peaty. Last time i went searching for a good bottle for a non-Islay drinker my scotch guy sugggested this: pretty smooth w/o being overly sherry-y. The 17 was awesome (and expensive) but he said all of the Glenfarclas offerings are worth a shot.

MARIO HOW THE FUCK DO I GET MY PICTURES ADDED.

I've lost the taste for beer lately, been trying some ciders. Original Sin is the shit.

milosz wrote:I've lost the taste for beer lately, been trying some ciders. Original Sin is the shit.

I like the Angry Orchard cider.

Water, cold brew coffee, and a chicory espresso Americano.

You fuckin' "neat" drinkers crack me up. If what you're drinking is 100 proof or over you really need to add a few cubes of ice or a splash of water otherwise the alcohol will wipe out your ability to taste anything unless your mutant X-Men power is drinking alcohol. Between 80 and a 100 proof it's sorta ehh, but I still prefer a couple of cubes. If it's 80 proof or less then chug-a-lug my low T brothers.

Shapecharge wrote:You fuckin' "neat" drinkers crack me up. If what you're drinking is 100 proof or over you really need to add a few cubes of ice or a splash of water otherwise the alcohol will wipe out your ability to taste anything unless your mutant X-Men power is drinking alcohol. Between 80 and a 100 proof it's sorta ehh, but I still prefer a couple of cubes. If it's 80 proof or less then chug-a-lug my low T brothers.

I can see adding some water over 100 proof. Never ice though. Once you start making anything cold it becomes hard to discern any subtle flavors.

Fuzzy Dunlop wrote:

Shapecharge wrote:You fuckin' "neat" drinkers crack me up. If what you're drinking is 100 proof or over you really need to add a few cubes of ice or a splash of water otherwise the alcohol will wipe out your ability to taste anything unless your mutant X-Men power is drinking alcohol. Between 80 and a 100 proof it's sorta ehh, but I still prefer a couple of cubes. If it's 80 proof or less then chug-a-lug my low T brothers.

I can see adding some water over 100 proof. Never ice though. Once you start making anything cold it becomes hard to discern any subtle flavors.

Sometimes I'll add one small cube for a change of pace from neat. It changes it up a bit but not too much. I don't think one way is better than the other, just different.

Tonight, it's Bulleit 10 but I'm also a fan of Bulleit Rye. Sazerac Rye is good if you can get it. I've got some Hudson Baby Bourbon with a mash bill of 100% corn but haven't quite got used to it yet.