Fuck! I saw this at the store yesterday and didn't pull the trigger, definitely would have after the Ted Fidy steer. Soon.davidc wrote:
One of my favorites. Had it with sausage and sour kraut tonight. Awesome.
Right now I'm drinking
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Re: Right now I'm drinking
Ed Zachary wrote:Best meat rub ever is Jergen's.
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Re: Right now I'm drinking
For anyone that doesn't want to have to pretend to like Jameson tomorrow, here is your stuff:
Ed Zachary wrote:Best meat rub ever is Jergen's.
Re: Right now I'm drinking
If you like an excellent Belgian style pale ale, this is your beer. Hoppy but not overly bitter. Like sweet grapefruit. Excellent.
Re: Right now I'm drinking
Just got this as a gift:
Don't know much about Rye-what's the best way to start this bottle? Neat? Rocks? Manhattan?
Don't know much about Rye-what's the best way to start this bottle? Neat? Rocks? Manhattan?
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Re: Right now I'm drinking
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.
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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.
This is my favorite rye, but i'm more of a bourbon/islay man.
Ed Zachary wrote:Best meat rub ever is Jergen's.
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Re: Right now I'm drinking
Lots of ice and coke zero.
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Re: Right now I'm drinking
Breast milk & snacking on the souls of virgins.
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Re: Right now I'm drinking
Ooh I love breasts milks but virgins are so stringy.MarcoFP wrote:Breast milk & snacking on the souls of virgins.
Re: Right now I'm drinking
"I have longed for shipwrecks, for havoc and violent death.” - Havoc, T. Kristensen
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Re: Right now I'm drinking
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.
Re: Right now I'm drinking
So I just tried it neat. Great stuff-not as sweet as bourbon but not as harsh as scotch. I'm in.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.
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Re: Right now I'm drinking
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Re: Right now I'm drinking
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.
Rain don't change the sun...
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Re: Right now I'm drinking
Ooh that looks delicious.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.
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Re: Right now I'm drinking
Completely random find at the ABC store. Same price as traditional Sapphire.
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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.lasalle wrote:So I just tried it neat. Great stuff-not as sweet as bourbon but not as harsh as scotch. I'm in.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.
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.
Ed Zachary wrote:Best meat rub ever is Jergen's.
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Re: Right now I'm drinking
MARIO HOW THE FUCK DO I GET MY PICTURES ADDED.
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Ed Zachary wrote:Best meat rub ever is Jergen's.
Re: Right now I'm drinking
I've lost the taste for beer lately, been trying some ciders. Original Sin is the shit.
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I like the Angry Orchard cider.milosz wrote:I've lost the taste for beer lately, been trying some ciders. Original Sin is the shit.
Water, cold brew coffee, and a chicory espresso Americano.
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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.
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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.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.
Ed Zachary wrote:Best meat rub ever is Jergen's.
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Re: Right now I'm drinking
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.Fuzzy Dunlop wrote: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.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.
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Re: Right now I'm drinking
"I have longed for shipwrecks, for havoc and violent death.” - Havoc, T. Kristensen
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Re: Right now I'm drinking
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.
Tantum validus superstes