Moderators: Jenise, Robin Garr, David M. Bueker
James Dietz
Wine guru
1236
Wed Mar 22, 2006 6:45 pm
Orange County, California
Hoke wrote:Our esteemed Mr. B, who is too nice a guy and doesn't want to be perceived as being crass and commercial, also has a really good quality line of bitters at AZ Bitters Lab http://azbitterslab.com/ "Creating fun little flavor explosions so you don't have to."
His bitters are available for mail order, and he has some enticing ones...Orange Sunshine, Mas Mole, and Figgy Pudding (which does some interesting things with bourbon and rye). And for what it's worth, I heartily endorse them.
James Dietz
Wine guru
1236
Wed Mar 22, 2006 6:45 pm
Orange County, California
Tom V wrote:Kegworks.com has an awesome selection of bitters.
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
James Dietz wrote:Tom V wrote:Kegworks.com has an awesome selection of bitters.
Wow. Another great resource. Thanks!
Jenise
FLDG Dishwasher
42713
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Hoke wrote:Our esteemed Mr. B, who is too nice a guy and doesn't want to be perceived as being crass and commercial, also has a really good quality line of bitters at AZ Bitters Lab http://azbitterslab.com/ "Creating fun little flavor explosions so you don't have to."
His bitters are available for mail order, and he has some enticing ones...Orange Sunshine, Mas Mole, and Figgy Pudding (which does some interesting things with bourbon and rye). And for what it's worth, I heartily endorse them.
Jenise
FLDG Dishwasher
42713
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Hoke wrote:Good on you, Jenise.
Cloudy OFs are fine. Most Americans have this thing about preferring clear and uncloudy drinks, but you're not hampered by that so who cares.
The basic neon red maraschino is fine, but a nice bourbon-soaked Maraska cherry can add an entirely different and richer element to it. Less intensely sweet too. Luxardo cherries and the French griottes (forget the name now) both work nicely.
I understand your fascination with rye (and in large part share it), but eventually you can play around with the rye-heavy bourbons and get the best of both styles. Woodford Reserve and Four Roses are two of the best of those rye-heavy, with noticeable spicy-tangy dry rye notes. Don't bother with most Canadians and Blended whiskies though; they mostly get overborne by the orange and don't have the character or style to stand up well in the drink.
And now that the door has been opened, you can eventually tinker around with brandy old fashioneds (probably to sweet and clunky for you), the even better cognac old fashioned (way more complexity) the tequila anejo or smoky mezcal old fashioned...gosh, the possibilities are endless.
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
David M. Bueker
Riesling Guru
34424
Thu Mar 23, 2006 11:52 am
Connecticut
Jenise
FLDG Dishwasher
42713
Tue Mar 21, 2006 2:45 pm
The Pacific Northest Westest
Alex Judge wrote:Personally as a salary-less student I can't quite afford the luxury of nicer whiskeys, but one drink that I've found that can make magic out of cheaper whiskey is the Godfather -> 2:1 Scotch:Amaretto. A fair bit sweeter than Old Fashoned and not quite as complex/refined but enjoyable
I do, however, have the good fortune of having an aunt from the town in Kentucky where Buffalo Trace is. She knows a bunch of the distillers etc. and always brings great bourbon to family gatherings - mostly George T. Stagg, but also Buffalo Trace single oak project, Booker's, even Pappy Van Winkle a couple of times (shit's crazy good). I rarely mix though - usually just straight or with an ice cube if it's barrel proof (i.e. George T). Side note: for those of you who aren't a fan of 140+ proof, this year's George T. Stagg is much milder (i think under 130) and comes with a strong recommendation.
Next year when I have a job and my own place, first order of business is stocking the bar!
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Jenise wrote: Barrel proof? Meaning, uncut for bottling?
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Alex Judge wrote:Haven't had much of a chance to try much nice scotch, JW Green Label is probably my favorite of what I've tried. Enjoyed some Laphroig and Glenlivet as well but only once or twice. Got any scotch recommendations?
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Alex Judge wrote:Actually tried Highland Park last month at a friend's - loved it. As for peat, ever heard of Peat Monster? Certainly lives up to it's name
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