sunvalleylaw
Yep.
Same. And though I like both stouts and IPA’s, I generally prefer a good, clean finishing IPA as my beer of choice. But, the Stout Caskmates is way better.
We haven't discussed whiskey here in a while...
- Thread starter jaxn slim
- Start date
Last night was Teannich 9 year old. It was nice.
Tonight is Jame E Pepper 3 year old.
Tonight is Jame E Pepper 3 year old.
sunvalleylaw
Yep.
Stopped by an out door distant tasting for a friend’s birthday. I liked the
Mmmmmmm Lagavulin. One of my favourites.
Yesterday was Speyside 8
Tonight is Croftengea 14
Tonight is Croftengea 14
Yesterday was Miltonduff 10
Today is is MacDuff 21. Yummm.
Today is is MacDuff 21. Yummm.
I’m gonna out this one in now before I forget how to spell it.
Craigellachie 10-yr
Craigellachie 10-yr
sunvalleylaw
Yep.
Last two nights’ drams were
Tomatin 11
Millstone 4
The college has released Batch 2 of their take on Bourbon. I’m told that I need to get some of that even though I still have some of Batch 1. They’ve released a liqueur and have two more releases planned.
Tomatin 11
Millstone 4
The college has released Batch 2 of their take on Bourbon. I’m told that I need to get some of that even though I still have some of Batch 1. They’ve released a liqueur and have two more releases planned.
The college released 4 new spirits this week.
1. Batch 2 of their bourbon style “Southern Hospitality.” I just opened my bottle of batch 1, coincidentally on the day they announced the release of Batch 2. I asked them and they told me I need to get Batch 2. I don’t suspect their answer was self-serving. LOL.
2. A new version of gin called “W Studio.”
3. Dark Maple Syrup Liqueur
4. And along the line of whisky/whiskey, they released Escubac.
Here’s the blurb from the release.
Introducing the Niagara College Teaching Distillery Escubac produced by graduates, Melissa Bernais, Greg Junop and Aislin Henrickson
Let’s dive into the history of Escubac.
Before the modern incarnation of whisk(e)y, there was a spirit called Usquebaugh. The spirit was often unaged and infused with various botanicals, which has a shared history with so many of the spirits we now love. The spirit lost its botanicals, gained some barrel aged character, lost the second half of the word, and Usque eventually became Whisky (or whiskey). Escubac is a throwback to the botanical infused spirit of the past. It has a bold flavours from the botanical laden distillation process and also took advantage of a secondary botanical process after the distillation had completed. Although the spirit has a storied history, NCTD is the first Distillery commercially producing Escubac in Canada. It’s an adventurous Spirit and we are so proud of our students!
This Escubac contains flavours of citrus, cassia (cinnamon), cardamom, nutmeg and so many others. It has one of the most complex flavour profile of any spirit I have been involved with said Head Distiller, David.
The aromas are warming with a mixture of baking spices, orange and fresh cut flowers. The palate has an intensity that is bold and rich with vanilla and nutmeg. There is also a light licorice note that marries the flavours together. Although sweet, it is more subtle than overt and it has a long pleasant finish.
1. Batch 2 of their bourbon style “Southern Hospitality.” I just opened my bottle of batch 1, coincidentally on the day they announced the release of Batch 2. I asked them and they told me I need to get Batch 2. I don’t suspect their answer was self-serving. LOL.
2. A new version of gin called “W Studio.”
3. Dark Maple Syrup Liqueur
4. And along the line of whisky/whiskey, they released Escubac.
Here’s the blurb from the release.
Introducing the Niagara College Teaching Distillery Escubac produced by graduates, Melissa Bernais, Greg Junop and Aislin Henrickson
Let’s dive into the history of Escubac.
Before the modern incarnation of whisk(e)y, there was a spirit called Usquebaugh. The spirit was often unaged and infused with various botanicals, which has a shared history with so many of the spirits we now love. The spirit lost its botanicals, gained some barrel aged character, lost the second half of the word, and Usque eventually became Whisky (or whiskey). Escubac is a throwback to the botanical infused spirit of the past. It has a bold flavours from the botanical laden distillation process and also took advantage of a secondary botanical process after the distillation had completed. Although the spirit has a storied history, NCTD is the first Distillery commercially producing Escubac in Canada. It’s an adventurous Spirit and we are so proud of our students!
This Escubac contains flavours of citrus, cassia (cinnamon), cardamom, nutmeg and so many others. It has one of the most complex flavour profile of any spirit I have been involved with said Head Distiller, David.
The aromas are warming with a mixture of baking spices, orange and fresh cut flowers. The palate has an intensity that is bold and rich with vanilla and nutmeg. There is also a light licorice note that marries the flavours together. Although sweet, it is more subtle than overt and it has a long pleasant finish.
tiger roach
Urban Bovine Knievel
Scored a Lagavulin 8 yr. Not nearly as bold and funky as the older Lagavulin I have had in the past, but still nice.
Wrapping up the advent calendar.
MacDuff 10
Islay 10
Inchfad 13
Irish Single Malt 15
Aberlour 9
Blended Whisky #2 22year
MacDuff 10
Islay 10
Inchfad 13
Irish Single Malt 15
Aberlour 9
Blended Whisky #2 22year
Tig
Fucktangular
Seen it, never tried it.
Tried a bottle of regular ol' Jameson Irish whisky and really enjoyed the flavors. It's fits nicely between the bold bourbons and delicate floral/fruity scotchs.
Lerxst
spaghetti and blankets
I like how when you get all trashed up, you go all drunken sailor on the forum. How's today treating you?
CBHScott
How did I get here?
0 AM. No pain.
sunvalleylaw
Yep.
Hey, Safety third! Imperial Winter Ale finished in Port Whiskey barrels, with a dram of Jameson’s finished in Stout Casks. What could go wrong?
