It's very quiet in here
- Locked due to inactivity on Aug 4, '16 4:34pm
Thread Topic: It's very quiet in here
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I feel like we should resort to discussing wine :p
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TEELING SMALL BATCH
This is Teeling's way of creating the MOST INTERESTINGmanBlended Irish Whiskey in the Whole Wide Ireland. The Small batch is a blend of malt and grain Whiskey, with a high percentage of malt. After 4-7 years of initial maturation it's further aged for 6 months in Flor de Cana RUM casks, which amplifies the oh-so sweet flavours and notes, yet remains decidedly (and typically) Irish in core and in spirit. -
Life is unpredictable and no matter how hard you try to keep your wine rack well stocked, you might end up with a need to pour something in your glass and nothing but a bottle of a far-from-spectacular Wine. When faced with a situation like this, use the tricks to get the best of it.
1. Chill it down. As temperatures drop, flavours become muted. Most of us drink our worthy white wine too cold, but just-above-freezing is the perfect temperature for lesser bottles.
2. Mix it into a spritzer or sangria.
3. If its red, drink it with mushrooms
For reasons that wine-world pseudoscience hasnt yet ventured to explain, umami-rich mushrooms tend to make ho-hum reds taste better.
If your wines specific problem is a sandpapery mouthfeel, add red meat: Fat and protein both neutralize rough tannins.
4. If its sweet, drink it with something spicy
Sadly, assertive cuisines like Thai and Indian tend to obliterate the delicious nuances of great wines. Happily, theyll also obliterate the unpleasant nuances of bad wines. If your palate is busy dealing with garam masala or another intense spice combination, its not going to notice that your low-rent Riesling is lacking a bit in acidity.
5. If its oaky, drink it while youre grilling
Does your cheap Chardonnay smell like a burning wood? Smoky foods work well with smoky wines, and a charcoal-grilled meat is the best kind of distraction for your palate.
6. Drop a copper coin into it
This wont work on any old not-so-great wine, but if you have a bottle that smells like struck matches or rotten eggs, adding a penny to your glass might actually help.
Certain sulfur-related compounds can cause these smells, and copper makes them dissipate. Clean a coin, drop it in, swirl, remove and enjoy. When it works, the difference is amazing.
7. Bake it into a chocolate cake
OK, this is actually a tip for making bad wine eatable. While you typically shouldnt cook with a wine you wouldnt drink, that rule can be relaxed a bit for baking.
With sugar, chocolate and whipped cream involved, the wine contributes only a mild boozy note to this surprisingly good dessert. -
Madeira, a Wine that Every Whisky Lover Should Know
APR 30, 2014 When it comes to finishing Whisky, Madeira wine cask is not the most typical choice, but certainly a candidate for the job (BenRiach 15 Year Old Madeira Finish, anyone?). So what is special about this Wine that is only produced by a few wineries on Portugal island of Madeira?
Cool temperature means low alcohol
A volcanic island, Madeira has rich soils, ridiculously steep slopes and an improbably cool, even climate year-round, with temperatures rarely dipping below 13 C in winter and rarely climbing above 26 C in summer.
The cool temperature range translates to a critical wine fact: The base wine for Madeira, never mind which grape variety is employed, rarely exceeds 9 percent alcohol.
Ageing superhero
What that ultra-low alcohol level really means is a bracing acidity. And that, in turn, is the key to Madeiras improbable capacity to age.
Effectively, the best wines are indestructible largely due to high acidity. Its also what makes Madeira seem so delicate compared to, say, Port or Sherry. Tales of still-vibrant Madeiras that date to the 1700s are no lie.
Even after its opened, Madeira will remain unchanged for literally months afterward, with no more preservation effort than a simple push of the cork back into the bottle between pours.
How to tell the good stuff from not so good?
Centuries ago, Madeira producers discovered that their barrels of wine shipped to the West Indies tasted better than those that never left the island. The heat in the holds of the ships made the wines taste richer, fuller and just plain better.
Today, two different ageing methods are used with Madeira:
Estufa
Young Madeira wines are placed in a temperature-controlled stainless steel tank (estufa) and heated to about 50 C for several weeks or longer.
Canteiro for high quality Madeira
Barrels of Madeira are left to age naturally in warm rooms. These naturally barrel-aged canteiro Madeiras mature and yes, oxidize, slowly and gently, resulting in a delicacy of both color and taste thats strikingly absent in the cheaper bottlings.
If you are lucky enough to get your hands on a bottle of Madeira that says frasqueira, it means that the wine has come 100 percent from the vintage year declared on the label, as well as 100 percent of the grape variety declared -
The Brandy Bunch is a group of outlaws spread across the wider European territory. They are the infamous cousins of Cognac and Armagnac, who were unfortunately never invited to the party. Perhaps Monsieur Cognac and Monsieur Armagnac believe theyre not playing in the same league or something? Well, without being too judgmental, this is how wars are started. Just saying.
OK, these 5 outlaws obviously want a piece of the action. Lets hear them out, shall we.
From the sunny side of the Mt. Ararat in Armenia, comes Paron Ararat, the Brandy Stalin loved and shared with Churchill.
From Tuscany, Italy - Mama mia, che Brandy - Signore Antinori.
And from the banks of the river Rhine, real German precision and ingenuity in a bottle - Herr Asbach.
Next is the Arab alchemists influenced tradition from Jerez, Spain, - Seor Lepanto.
And finally, son of Dionysus, Kurios Metaxas.
(a moment of silence)
Please stand up and up with your glasses, your palate will be marked and remembered!
Genatzt, Salute, Prost, Salud, Eis Igian!
Trivia & SmartAss Corner:
1) "Claret is the liquor for boys; Port for men; but he who aspires to be a hero must drink Brandy." Samuel Johnson
2) Dutch traders introduced Brandy to Northern Europe in the 16th century. The origins of Brandy are clearly tied to the development of distillation when Arab alchemists experimented with distilling grapes to make medicinal Spirits. The word Brandy is derived from the Dutch word Brandewijn, which translates to burnt wine.
3) Initially wine was distilled as a preservation method and as a way to make the transportation easier. At first they just wanted to add the water back to the Brandy shortly before consumption, but because non-volatile substances such as pigments, sugars, and salts remained behind in the still, the taste of the distillate when diluted with water was very different to the source Wine. Luckily they quickly abandoned the practice.
4) It is also thought that wine was originally distilled to Brandy to lessen the tax which was assessed by volume.
5) Some of the earliest thermometers used in the 1600s contained Brandy. The liquor was eventually replaced with mercury due to the latter material's wider range of liquid-state temperature.
6) Legend holds that Augustine monks hung brandy barrels around the necks of St. Bernard rescue dogs to revive frostbitten pilgrims in the Swiss Alps. -
ST. GEORGE TERROIR GIN
Gin Californication provided by St. George distillery. They started in the early 80s and are one of the FIRST ARTISAN distilleries in the US. This Gin was made expressly with the purpose of teleporting you to California.
Master Distiller Lance Wallis crafted it to reflect the unique terroir found on the coasts of California, where he used to play with his kids. Thus the Gin is infused with local botanicals such as Douglas fir, California bay laurel, and coastal sage. -
LAPHROAIG PX
"I'm as mad as hell, and I'm not going to take this anymore!" cried Howard Beale, upon finding out Laphroaig PX was no longer available at his local airport Duty Free shop.
We report on many distressed Laphroaig-ians and their struggles to get their hands on this Travel Retail Exclusive expression:
Chuck N.: "Get on an airplane to Heathrow and buy some for yourself. Buy two. Bring your spouse and buy three."
Barack O.: "I get my PX Cask through my neighbours that travel US Sweden at least once a year so I currently have 2 bottles."
Let's put an end to this mass madness! STAND UP RIGHT NOW and yell:
'I'm as mad as hell and I'm not going to take this anymore! I want my Laphroaig PX!' -
GLENDRONACH 15YO REVIVAL
With the Revival all of us MALT-HEADS celebrate the revitalization and re-opening of Glendronach, one of the few Scottish indie-distilleries left.
This stunning Whisky was aged for 15 years EXCLUSIVELY in Oloroso Sherry casks, making it wonderfully raisiny, savoury and fruity. Its a favourite among Scotch enthusiasts, quite possibly the best in their whole range.
"93 points. Deep, rich, viscous. Nice tannic grip on finish. Very impressive!" Whisky Advocate
"92 points. The fact that some distilleries still have such old style sherried whiskies may well be the best of recent news from the whisky world. Adorable whisky." Serge Valentin, WhiskyFun.com -
NGLISH HARBOUR 25 YEAR OLD 1981
Produced in 1981 from the distillery's muscovado molasses, aged for 25 years in used Whisky and Bourbon barrels, and bottled in 2006 to make for a high grade Rum every Rum aficionado should try. -
BRECON SPECIAL RESERVE GIN
Brecon Gin is a fine quality distilled gin using botanicals from the four corners of the world and bottled at Penderyn Distillery using water from the beautiful Brecon Beacons National Park. Brecon gin is a big traditional juniper gin laced with coriander and revealing hints of spicy cinnamon and citrus freshness.
"A wonderfully citrus expression that'll make your (summer) days much more enjoyable. 925/1000 points" -
THE DUKE GIN
German Gin created in very small (tiny, really) batches. Made with 13 botanicals... and a surprise guest, Bavarian hops! That should make you
very excited.
"Pleasant, creamy, the Bavarian hops add a fine layer of taste. 9/10 points" Eye for Spirits -
The Romans used to say IN VINO VERITAS (in wine there is truth) and it is often continued, IN AQUA SANITAS (in water there is health). It all revolves around water and things made of it. Supposedly Jesus made wine from water, and we could say that the Scots chose to make Whisky instead. Wise choice we say. But what is better than Whisky finished with Jesus favourite drink? Whisky Jesufied?
But Wine was made long before He came along. Apparently it dates back over 6000 years BC, from the area that is todays Georgia. It went westward from there and became the next big thing since bread in Ancient Greece and later Ancient Rome. Everybody loved it. -
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Odds are you've heard of the Moscow Mule, a quenching mixture of Vodka, ginger beer, and lime. Even at a modern speakeasy which otherwise eschews Vodka, you're likely to find a Moscow Mule served in a copper mug, for the simple reason that not only does it tend to be a best-seller, it also possesses 'Buck' lineage. And Bucks are drinks to be known and loved. Here's why.
There are a lot of complicated drinks to be had out there. Jiggers and precise measurements are de rigueur. But just as a Michelin-starred chef may fancy up a simple fast food taco, bartenders too need a break from all that mixology. Maybe it's a beer and a shot; maybe it's something so simple and foolproof that the jigger remains unsullied. Whatever it is, it needs to be quick and effective.
Welcome the Mule, or Buck as it's also known. There are those who will argue subtle differences between the Mule and the Buck, but practical application dictates that they are one-and-the-same - much like Mary Kate and Ashley Olsen. Do the minor differences really matter?
Mule Cocktail Recipe
The majesty of the Buck aka Mule cocktail is that it calls for only three ingredients and truly requires no precise measuring, as follows:
1 Spirit of Choice (roughly 1 1/2 to 2 ounces (45 to 60 ml))
Which spirit? Pretty much any of them. In colder weather, the Buck cozies up nicely to brown liquors, and on hotter days, it's equally friendly with Vodka, Gin, light Rum, or whatever you've got.
2 Half a lime or lemon
Lime or lemon? Some spirits like one better than the other, but use whichever you prefer.
3 Ginger beer or ale
Ginger ale or ginger beer? This is such a broad category, that the only true answer is "drink what you like" and note that spicier versions will likely mask more subtle spirits. We like to taste our liquor and thus find the proper balance in a drink, but if you're making it for yourself, do as you please. For company, scale the booze up or down as they prefer.
Add the spirit to a chilled collins glass filled two-thirds with ice. Squeeze in the citrus and toss in the shell as well and top with ginger beer or ale. -
When the subject of Gin is raised in polite conversation, some people get downright vicious. "Gin tastes like pine trees!" "I hate Gin." "I hate martinis." "I hate..." Ok, let's take a breath. On the one hand, kudos to anyone for having an opinion. On the other hand, opinions can be changed. And the right cocktail - regardless of your spirits preference - can be eye-opening, life-affirming, and opinion-swaying.
"If you don't like Gin, you haven't found the right one yet"
Now, I am a firm believer that everyone can enjoy every spirit - provided they find the brand and application that satisfies their palate. This is especially true with Gin because there are so many variations in this era of artisan distilling.
In fact, about a month ago, I converted a Gin-hating friend by serving her a Gin Sour made with Barr Hill Gin, a gentle spirit flavored with honey. Purists (who insist, with good reason, that true Gin is juniper-forward) wouldn't call it Gin, but then it ain't Whiskey either.
Give Gin a Chance with the Cocktail that's Named After a Gun
MAY 26 When the subject of Gin is raised in polite conversation, some people get downright vicious. "Gin tastes like pine trees!" "I hate Gin." "I hate martinis." "I hate..." Ok, let's take a breath. On the one hand, kudos to anyone for having an opinion. On the other hand, opinions can be changed. And the right cocktail - regardless of your spirits preference - can be eye-opening, life-affirming, and opinion-swaying.
"If you don't like Gin, you haven't found the right one yet"
Now, I am a firm believer that everyone can enjoy every spirit - provided they find the brand and application that satisfies their palate. This is especially true with Gin because there are so many variations in this era of artisan distilling.
In fact, about a month ago, I converted a Gin-hating friend by serving her a Gin Sour made with Barr Hill Gin, a gentle spirit flavored with honey. Purists (who insist, with good reason, that true Gin is juniper-forward) wouldn't call it Gin, but then it ain't Whiskey either.
My point here is that opinions are based on experience, and the way to change them is to provide a better experience.
French 75: Gin's "gateway" drink
And when it comes to Gin and swaying someone who flatly dismisses the stuff, I tend to opt for an unconventional Gin wrapped in the layers of a French 75. But, I don't tell them that it's a Gin drink. I'm evil that way.
Named for the French 75 millimeter field gun used in World War I, the French 75 - as we say in the book - "will hit you like cannon fire." It's strong - sugar and alcohol literally do "go to your head" - but subtly so because of the citrus and bubbles.
If you think this sounds suspiciously like a Gin sour - Gin, sugar, citrus - you'd be right. But nothing makes a spirit go down - and be lifted - like a dose of fizz.
For those of you who already accept Gin as "the" spirit, good on you. For those of you who don't - or for your friends who are misguided naysayers - mix up some French 75s and say "oui, oui" to Gin.
And, if you refuse to embrace the juniper spirit, you are forgiven. Simply sub Cognac or Brandy and you'll have yourself a French 125.
FRENCH 75 RECIPE
1/2 oz. (15 ml) simple syrup
3/4 oz. (22 ml) strained, freshly squeezed lemon juice
1 1/2 oz. (45 ml) dry Gin
Champagne or sparkling wine, chilled
1. Combine the simple syrup, lemon juice, and gin in a mixing glass.
2. Fill the glass three-quarters full with cubes, cover, and shake vigorously until thoroughly chilled, 15 seconds.
3. Strain into a flute and top with chilled Champagne.
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