Home Distiller

Bruchladdich Porte Charlotte heavily peated 10 year.

G&Ts

LOL me too

G&T is nice, but its still winter on this side of the ball!

Coffee....but not just any coffee.


Rudesheimer Koffee
—> 4cl Asbach Uralt
—> 3 cubes of sugar
—> Hot coffee (regular or decaf)
—> Whipped cream sweetened with vanilla sugar
—> Grated milk chocolate
Process:
– Pre-warm the brandy by using the double boiler method or warm it in a pan (never bring to a boil!).
– Place 2-3 cubes of sugar in an original Rüdesheimer Coffee cup,
- Pour over 4cl of the well-heated Asbach and light it by using a long match.
– Stir with a long-handled spoon to dissolve the sugar completely.
– Let it burn for about 1 minute, then pour in hot coffee to about 2 cm below the rim.
– Top off with a scoop of whipped cream and sprinkle with grated chocolate or cocoa.

Delicious!
ss

Peach crown royal is gross just so you guys know

Durhommer wrote:Peach crown royal is gross just so you guys know

I love the peach flavor but it is quite headsy. I plan to make my own version some day.

still_stirrin wrote: ↑Sat Feb 20, 2021 9:59 am Coffee....but not just any coffee.


E65A8C96-CE82-491A-BCF2-F98D70733E8F.jpeg


Rudesheimer Koffee
—> 4cl Asbach Uralt
—> 3 cubes of sugar
—> Hot coffee (regular or decaf)
—> Whipped cream sweetened with vanilla sugar
—> Grated milk chocolate
Process:
– Pre-warm the brandy by using the double boiler method or warm it in a pan (never bring to a boil!).
– Place 2-3 cubes of sugar in an original Rüdesheimer Coffee cup,
- Pour over 4cl of the well-heated Asbach and light it by using a long match.
– Stir with a long-handled spoon to dissolve the sugar completely.
– Let it burn for about 1 minute, then pour in hot coffee to about 2 cm below the rim.
– Top off with a scoop of whipped cream and sprinkle with grated chocolate or cocoa.

Delicious!
ss

Asbach was a favorite when I lived in Germany. Along with Kutcher Alt, and Henginger Pils.

Good lord, I'd actually start drinking beer again if I could get hold of a couple racks of real hefeweizen. And some day I'm going to figure out how to make a fake apfel corn.

5 month old ag barley wheat corn

Wheat vodka lemoncello and sparkling water withlemon slices
Very refreshing

Picked some of this up last year, before the disaster, at the distillery in Scotland. I love the peat.

Sampling my 2014 Cachaça that I made using sugar cane grown in my garden, It had a quite strong bagasse flavor for a few years, but that has diminished quite a lot in the last year and now I'm more hopeful that it might become a very nice drink in it's own right, rather than just being a useful ingredient for blending.

Tonight's dram comes as a gift a neighbor dropped by for doing some emergency plumbing.
.

I picked this up this weekend and won't buy again. This is one of the "Rapid Aged" Bourbon's. Although I could smell and taste the black cherry (sweet and sour note's) it had a high etoh burn on the tongue. Young Bourbon I guess but it did open up the flavor with a few drop's of water. This really shined when I mixed it with cola. The Cherry came out wonderful but not enough to warrant the price paid.

Tonight I have been sipping Far North Spirits Bodaleen Bourbon.
It is one of the best commercial whiskeys I have had.

Today will be laphroaig quarter cask maybe wild Turkey 101 cant decide yet

Watching the sun set and drinking a G&T after a couple of hours of shoveling horse shit onto the vegetable garden......tastes good.

I got some smith creek distillery straight corn whiskey for my anniversary tonight its about like booners recipe pretty good shit

A G&T with a couple of steam distilled feijoa juice ice cubes. Feijoa is a flavor that several Kiwi home distillers have tried to distill into a bottle and failed. I haven't managed either, so this is my next try at a feijoa G&T. It makes a nice drink, as do all of my feijoa experiments, but I don't know that anyone would recognize it as feijoa without some prompting.

Old Crow Bourbon and coke.... it was a gift, don't shun me...lol....

Grappa-Gringo wrote: ↑Thu Apr 01, 2021 6:19 am Old Crow Bourbon and coke.... it was a gift, don't shun me...lol....

Daaa.....yum! That’s nasty stuff.

My very 1st “bender” was on Old Crow. I was a young 18 y.o. high schooler and helped push a friend out of the snow. He offered us some of his dad’s 1.75 liter jug of Old Crow as a “thank you”. I poured a big glass on ice and kinda’ chugged it down.

I was doing OK until I went outside into the cold, snowy winter. BAM! It hit me like a brick right between the eyes. In fact, my eyes were looking in different directions from then on. Not too much later, I had to “purge” whatever was left in my digestive system.

In the end, I recovered. But...I won’t EVER drink Old Crow again!

But, YMMV
ss

Breakfast of Champions. A sugar head made using a variety of fancy breakfast cereals that had accumulated in our pantry from having visitors that bought cereals that we don't use. It's been on my toasted charred oak for over five years and is very nice now.

still_stirrin wrote: ↑Thu Apr 01, 2021 7:56 am In the end, I recovered. But...I won’t EVER drink Old Crow again!

When I was a student, I once drank about 3/4 bottle (around 450ml I guess) of a supermarket own brand budget blended whisky (i was the navigator on a road trip to a training course and severely screwed up the navigation and badly needed to drown my sorrows). The following day our course started with a tour of the factory where they applied their own enamel paints (Which involves heating the solvent-based paint to cure it). Our guide rapidly moved me on saying that he'd never actually seen anyone turn green before.

On the bright side, if you're going to swear off a drink for life based on a stupid mistake you made as a kid, then cheap-arse supermarket whisky is a good candidate. I'm reasonably certain that I'm not missing out on anything.

Wife got me to drink her salted caramel drink I'm not a fan of artificial flavors but she likes all the flavor stuff which is cheaper than bottles at the store she just flavors my wineos wash

I really like flavored coffee. My favorite is with hazelnuts. Every morning I make a cup of coffee with cream and drink slowly. I got this habit after trying Don Francisco's hazelnut coffee. It's incredibly tasty, but I'm not sure my preferences won't change over time. After all, we are so made to change in dynamics.

I sipped some Pyrat XO Reserve rum that I put on oak sticks 8 days ago because it was undrinkable and I wondered what it would do. It is actually really good now. The oak sweetened it and took away the nasty solvent flavor that it used to have. I was shocked by the transformation.

UJ and soda water.

Three year old in barrel panella rum, the four year old is too precious to be a every day sipper. Looking forwards to the six year old.

Stay safe
OVZ

A sample of the Whatever Jar. Very nice. It's quite a few years old now and contains leftover products from home distillers and commercials. It's a 5l bottle to which I add various samples and leftovers that I have been given, or made, and occasionally pour a drink from. I occasionally add another used oak stave. I aim to keep it about 2/3 full to allow for some O2 in the head space.

The oldest product I've put in it was already 12 years old, but I wasn't impressed with it. Blended and aged with everything else that has gone into the Whatever Jar, it is only a small % of the whole, but it will be adding to it.