Right on, I'm not a fan of chilled spirits and it bugs me when stored in the fridge. If you want it cold add rocks!!!
RJS13 Foodie Thread
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Yes. Even ***** I don't put in the freezer or fridge.
Only time I have it cold on rocks is if I mix my ******* with ****. I add 2 cubes cos usually my pop is out in the garage getting hot in summer, bit ice cold in winter
Only time I have it cold on rocks is if I mix my ******* with ****. I add 2 cubes cos usually my pop is out in the garage getting hot in summer, bit ice cold in winter
About a dozen ******* and **** sure would hit the spot right about now. But much like xfire I prefer it str8. And forget the shot glass, just give me the bottle. No need to dirty a glassYes. Even ***** I don't put in the freezer or fridge.
Only time I have it cold on rocks is if I mix my ******* with ****. I add 2 cubes cos usually my pop is out in the garage getting hot in summer, bit ice cold in winter
Yes. Even ***** I don't put in the freezer or fridge.
Only time I have it cold on rocks is if I mix my ******* with ****. I add 2 cubes cos usually my pop is out in the garage getting hot in summer, bit ice cold in winter
***** - You should do. I've been to Russia a couple of times and that is the way it is stored & always served cold. Shot glass, in one. Spasiba.
About a dozen ******* and **** sure would hit the spot right about now. But much like xfire I prefer it str8. And forget the shot glass, just give me the bottle. No need to dirty a glass
I'm sipping some Old Crow out of one of my wife's Corningware tea cups, the nice floral pattern pairs well with cheap Kentucky straight bourbon.
That's the only way to ***** steaight ******* out of a tea cup.
About a dozen ******* and **** sure would hit the spot right about now. But much like xfire I prefer it str8. And forget the shot glass, just give me the bottle. No need to dirty a glass
I've been sipping on Bourbon for a little over a week straight, and straight out of the bottle is far superior to anything else. Seems like the same **** tastes different every time I ***** it, some days it's better than others, more so if I ***** a little of this then a little of that, definitely like it better at room temp.
I guess it just depends on the day I suppose. I nursed a half gal of Beam over a 4 day period and some times I would taste a hint of vanilla and other times just a woody kinda earthiness. Strange
FreeOnes_Adam
FO Admin - 19 Cents of Magical Cock (her/shey)
Temperature differences maybe. Vanilla molecules are super light. Maybe on warmer, less humid days you'll smell it and taste it more.
They age it in charred white oak barrels, I think different woods would produce different flavor profiles, kind of like the difference between smoking brisket (or any other meat) over hickory, versus oak, or pecan, or any other suitable wood. Would be interesting to start a small batch distillery using different woods.
Mr. Daystar
In a bell tower, watching you through cross hairs.
For bourbon to be bourbon, I do believe it has to be aged a minimum of 3 years in virgin charred oak barrels...but I'm not sure if it has to be a specific type of oak, or if they use different types of oak to achieve that flavor. If you like that vanilla flavor, and you don't mind dropping half a hundred, "Rabbit Hole" is a wonderfully smooth small batch, that has a slight vanilla finish.
FreeOnes_Adam
FO Admin - 19 Cents of Magical Cock (her/shey)
Imitation vanilla (vanillin) is made from wood. As an FYI. So it all makes sense when you think about it.
Makes perfect sense as does climate conditions, temp, humidity, etc.
I'm on my way to the store right now. I won't get it today but will be looking to see if they got it. Might have to pick up a bottle for my private stash or special occasion.
Since this is a foodie thread and all...
This will be on your epitaph I suspect (with the cigar that ****** you).
I always remember to take a pic when I'm almost finished eating, happens every time. Good luck on the drinkin break. Stay busy
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