What is everyone drinking?

[OtisT]

Last week I brought out a few bottles of my panela rum, oak barrel and fruitwood aged. I have been alternating between ginger ale and coke as a mixer and am using fancy big ice cubes. Tonight it is ginger ale. Mmmmmm.

[NZChris]

Finishing off a bottle of various grain feints that have been reprocessed using fast aging trickery found on the forum. Nice straight, or with ice, or with a mixer. It has kept me out of my finest aging likker for a while but it's time to make up a new 'go to' bottle of something.

[shadylane]

I'm drinking white whiskey with a water chaser.
The grain bill was equal parts wheat, corn and malted barley.
Aged in glass for a little over a year and crystal clear.
Since there's not any chard oak to hide mistakes
The cuts have to be perfect, when making good white whiskey

[NZChris]

I found the dregs of a demijohn of 5YO white dog UJSSM yesterday when I was running out of large glassware. Very nice straight.

[Yonder]

Year old coffee and vanilla bouchet from clover honey @15 abv. Smooth as glass. Caramel with a hint of sweet coffee. Thanks, I will have another...

[tubbsy]

Just finished the first bottle of my own rum. Very slightly spiced with cloves and cinnamon and a teaspoon of blackstrap, it was delicious with ginger beer, sarsaparilla or creaming soda.

[sweeps]

The last of my 2018 nocino.

[6 Row Joe]

Finishing off a bottle of various grain feints that have been reprocessed using fast aging trickery found on the forum. Nice straight, or with ice, or with a mixer. It has kept me out of my finest aging likker for a while but it's time to make up a new 'go to' bottle of something.

Some of tastiest have been a feints run. My friends agree also.

[Corsaire]

Just emptied a bottle of barrel proof corn flakes wash.

Whisky sours for me, Morgenthal style Amaretto sours for the wife and her friend.

[Durhommer]

Coffee

[Prairiepiss]

I’m thinking about busting into this jug. Look at that date. Been on charred sugar maple this whole time.

[Saltbush Bill]

Pretty good chance that a sip or two of that wont be enough.

[NZChris]

I’m thinking about busting into this jug. Look at that date. Been on charred sugar maple this whole time.

That has some nice age on it

[NZChris]

I'm tidying up a blend of gin experiments that I wouldn't want my family tasting. It's not bad, but it's not great.

[DSmith78]

I’m thinking about busting into this jug. Look at that date. Been on charred sugar maple this whole time.

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Not sure you'll get the lid off.... here, let me try....

[Prole]

Aside from what make, I really like Broker's Gin -- a meaty, oily solid gin. My winter go-to is Old Overholt Rye. This rye has greatly improved (or been restored) since last spring when the maker apparently decided to stop "chill-filtering" it. Back came the depth of flavor that make this classic so popular -- even among presidents from Lincoln to Kennedy.

[Solo83]

I recently discovered a commercial distiller in the PNW (Mastrogiannis, lakewood WA) and got a bottle of their dry Mastiha. Holy butts! Its so good! Definitely an acquired taste, I'd describe it as cedar essences and gentian root with a floral wooden finish... I'm not not much of a gin drinker but you could sub this in any gin cocktail. I mix a shot of Mastiha with about a tsp of pomegranate syrup in a whiskey glass add ice and top up with soda water, quick stir and enjoy.

[tombombadil]

Gin and tonic.

Using my own gin, top hat sugar free tonic syrup and flat water.

It wound be better with carbonated water but I'm not going out...

[NZChris]

Oyster shooters. I've just been given some nice fat oysters, so I'm making shooters with rum and a squeeze of lemon juice because there are no local limes here at the moment. The shells are a nice size to use to buffer pH.

[Deplorable]

Just got home from work. I'm sippin some Knob Creek as I stay out of my cupboard full of aging stock.

The oldest thing in the cupboard is only 5 months on oak.

[River Rat]

Jimbo's wheated bourbon recipe. Been sitting on toasted and charred white oak for exactly 1 year. It is absolutely delicious.
12 quarts still aging away... as long as I can keep my hands off it. PP - I'd love to learn how to hide it from myself for 10 years like you did with that jar of all bran!

Look at that date. Been on charred sugar maple this whole time.

[Durhommer]

Year old ujssm

[zed255]

Gin tonight. Been drinking my AG gumballhead both white and (young and still ageing) oaked while trying to stay out of other things ageing.

[NZChris]

Four year old rum made out of foreshots, heads and tails from several rum runs, plus rum trub, dunder and sugar for a last ferment. Surprisingly good considering the discards it was made out of.

[NZChris]

In New Zealand, it's getting very close to the time of year when we can make Absinthe out of freshly grown and harvested ingredients, so I'm sampling last year's product to make a plan for this year's product.

[Chauncey]

I'm drinking white whiskey with a water chaser.
The grain bill was equal parts wheat, corn and malted barley.
Aged in glass for a little over a year and crystal clear.
Since there's not any chard oak to hide mistakes
The cuts have to be perfect, when making good white whiskey

Shady thats my go to. Straight white with water back.

Tonight im drinking a diluted jar of corn that didnt make the cut for a white whiskey. Im out of liquor otherwise and dont feel like driving to the liquor store at 4am. Gotta love 24 hour liquor stores. It is on the headsy side but not too bad it was the hearts transition jar. I was drinking knob creek before that so ill probably be hungover anyway so hopefully no regrets. Only had a few shots at 100 proof so fingers crossed for being a lazy drunk

It would have been perfect in an aged product. Just had a touch of heads tinge to it so no go for a white.

[Durhommer]

[Prole]

Pear brandy -- made from Bosc pears -- old world style, unoaked like Slivovitz.

[NZChris]

Pink gin.

Well, it's not really pink gin, it's a recent OEG G&T with ice balls made with blue butterfly flower tea. The lemon juice slowly turns the drink to pink as the blue ice melts.

[wpkluck]

Woodford Reserve, 90.4p