You made a thread about bourbon and you posted a rye.
(http://www.buffalotrace.com/images/img-bottle.png)
Best in its price range.
The only bourbon we get here is jack daniels and its expensive as fuck, I'll keep drinking cheap whiskey :yeshrug
Not a bourbon :hitler
Its charcoal filtered, and a Tennessee whisky :hitler
i have a line on some pappy 20 year if any of you drunkards are interested. let me know.
> jack danielsJack is crazy expensive in some countries. It's well known, sells at a premium, and the duty on American alcohol can be as high as 200% of wholesale, especially in some Latin American countries.
> "expensive as shit"
:neogaf
Pappy van winkle is like the jordans of whisky. The resale back and forthery is nuts.
You want long last super cold ice balls I'm your man. These balls will be so cold they won't dilute your booze a bit. This is a bit of science and can be dangerous, but its super cool!
First get one of these
http://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54/ref=sr_1_1?ie=UTF8&qid=1386362880&sr=8-1&keywords=spherical+ice+cube+tray (http://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54/ref=sr_1_1?ie=UTF8&qid=1386362880&sr=8-1&keywords=spherical+ice+cube+tray)
Setup the balls and freeze them normally. once done put them in a rubber balloon (wash out the inside first) and move on to the next step. In a bucket mix 3 liters 92% rubbing alcohol and slowly drop in 1lb of dry ice. slowly with a wooden spoon mix the mixture till it starts to boils. Drop in the sealed balloons with the iceballs and wait a few minutes (3-5). Wash off the outside and free you're super cool ice balls. Place in drink and enjoy!
I've been enjoying some Cask 16 that I found. That shit got super hard to find, but its canadian and cheap mid tier stuff.
I need a candle that smells like this.
I dont use whiskey in marinades often. if i ever use alcohol, it's small amounts of something like triple sec to add citrus notes to marinades or something. Bourbon can be excellent if you need a slightly sweeter, vanilla element in anything though. That's why I prefer it in deglazing and compotes or whatever.
Get four roses (not the single barrel or good ones) for that.
Someone else might correct me on this, but I'd say no, there aren't. Since bourbon is by law mostly corn mash they all taste similar, and not vaguely. I think the general rule with imbibing alcohol of any sort is go with the best you can afford. Sure, someone might say using top shelf to make eggnog is a waste, but how? Just because you're mixing it with cream, egg, and sugar you should suffer low quality alcohol? That line of thinking doesn't make sense to me. It's like cooking with wine: use a bottle you would drink, not cheap cooking wine.yeah, I usually go with bulleit for general use, I was just wondering if there were material differences aside from general quality. I wasn't planning on dumping $200 of evan williams in there necessarily...
That said, for a mid-tier bourbon with no added impurities I recommend Bulleit bourbon.
Someone else might correct me on this, but I'd say no, there aren't. Since bourbon is by law mostly corn mash they all taste similar, and not vaguely. I think the general rule with imbibing alcohol of any sort is go with the best you can afford. Sure, someone might say using top shelf to make eggnog is a waste, but how? Just because you're mixing it with cream, egg, and sugar you should suffer low quality alcohol? That line of thinking doesn't make sense to me. It's like cooking with wine: use a bottle you would drink, not cheap cooking wine.
That said, for a mid-tier bourbon with no added impurities I recommend Bulleit bourbon.
I drink the clear with no chaser because I have hair on my taint.
I'd think bourbon, honey, a bit of worcestershire and cloves would be a good marinade.
This 5.5% abv dry hopped pale ale has a slightly cloudy orange color and a pleasant citrus aroma that is backed with a touch of pine. Wheat malt gives this balanced beer a silky mouthfeel.
The Freak of Nature is our San Francisco inspired hoppy monster. At 8% abv and who knows how many ibu’s, this beer is our shrine to the Hop. Absurd amounts of the big West Coast hops gives this beer its citrusy, weedy nose and big, dank flavor. We dry hop with 48lbs per batch, which is over 3lbs of hops per barrel. I keeping with the classic style of the West Coast double, sugar plays a large part in creating this dry and minimally bitter double IPA. The Freak is particularly pintable for the style, so if you dare to enter, we welcome you to the Freak Show.
I really can't do the hop overload ales at all. Craft brewers have no restraint with that shit. More isnt better, especially with the bitterness. :holeup