Home Distiller

A lot of fat fingers of randymarsh's wheated Bourbon. It was a long ride home from work and it was the first botlle I grabbed.

Drinkin a Knob Creek. 9 years old. 100 proof. No problem with this bourbon, very nice.

I'm having a bit of apple brandy. It's still young and definitely needs more time on wood but it's coming along nicely, should be amazing in another year or two.

How old cranky? I've got my Brandy sitting. Smells wonderful, but still some heads. When can I taste this?

Lapgroig 10 year cask strenght, 58+ ABV. Peaty, very peaty. Islay go to whisky!

Some honey shine . Made with 10 lbs of clover honey . I mashed 10lbs of honey with 5 gallons of water and 1/4 cup of dady distillers yeast. ... Taste awesome..

Some of the greatest victories in my work life were celebrated with Laphroig...
Some of my biggest headaches in life were encountered the day after my greatest victories..
My first encounter with Laphroig was after meeting a Drilling contractor in Gillette WY. A great meeting and had them eating out my hand and forthwith I closed the deal. My 2 buddies and I were beating a trail back to western Colorado and stopped near Mt. Rushmore for the night. A fellow salesguy whom I have the greatest respect for pulled out a bottle of Laphroig... After a few glasses we headed down into the small ass town for some dinner and drinks.. We were on cloud 9 and life was good. After dinner we returned to the "motel" (there wasnt a hotel in town)
at the motel we had a cigar and the rest of the Laphroig..... This is an awesome special libation but keep in mind it should be enjoyed in moderation or you will end up with the headache that seems to never end.. No amount of water or Excedrin will tame it..
I have enjoyed Laphroig Many Many times since, but always in moderation... Laphroig is an awesome Scotch... No two ways about it...

Nothing at all wrong with that 9 year Knob Creek Jimbo. Very nice.
The Jameson Caskmate struck me as a weak attempt to cover the WIDE cuts.

I am sippin on some Bentfinger Bourbon 2 year. Still young of course but offers a wonderful rye, mild pepper and corn introduction
finishing with butterscotch barley and light apple wood smoke. Can't wait to try this at 5 years.

Finishing off the last part of of an apple brandy made 2 years ago from the pomace.

I've been drinking my grandsons skitter-pee.
Ain't that a loaded statement to the uneducated.

Posting with woodshed

Bigbob wrote:How old cranky? I've got my Brandy sitting. Smells wonderful, but still some heads. When can I taste this?

The oldest parts were run last Jan the youngest June or July (I think). I had to go try to look back and figure it out. It has a nice apple flavor but it still a bit rough, It's been sitting on well used Japanese maple which is adding more bouquet than color or flavor, only a very very slight maple flavor, and a stick of toasted uncharred slightly used apple wood. It's developing quite slowly but I was afraid of doing too much. It's still got some bite but it's calming down but I have 7 bottles so I can afford to try it every now and then.

Ok thanks, I'll still wait.

6 months, brandy boys. That's where the magic happens with mine.

tp

Alberta rye, dark batch. Taste good now.

Have to let you tomorrow how that turned out.

Coney Island Hard Root Beer. Pretty good!

tp

I'm drinking some apple quince infused whiskey in apple cider with a cinnamon stick

Got heaps.of lemmon balm in the garden here, thought hmm I'll try that in some neutral, soaked half a hand full of leaves in 200ml of a stinky neutral, two days later I remembered it, couldn't believe the color!, looks like it's been oaked!, it's made the neutral smooth as!, gonna try some.experimenting with this, flavor is hardly recognizable.

Made cuts and blended some rum for the wife good clean hearts just a touch(1shot late)of heads and some late tails that tasted and smelled just like pure molasses,but not bitter like tails(2shots). Got a half gallon of 100 pr outta 5&1/2 gallon wash at 10%. Just sampling is all.

googe wrote:Got heaps.of lemmon balm in the garden here, thought hmm I'll try that in some neutral, soaked half a hand full of leaves in 200ml of a stinky neutral, two days later I remembered it, couldn't believe the color!, looks like it's been oaked!, it's made the neutral smooth as!, gonna try some.experimenting with this, flavor is hardly recognizable.

Nice. They have them plants at New World now. Been eying them up for absinth. Lol

Had my first glass of CB&BM (Cornbread & Buttermilk) whiskey last night - http://homedistiller.org/forum/viewtopi ... 11&t=56746 . I gave it a final heat/air treatment a few days ago which I think pushed it into something really nice. It is a partial AG - my conversion didn't go well, so I added inverted sugar to get the OG up. That said, there was little to no sugar burn. The oven browning of the cornbread had a profound effect on the flavor. It was all-corn, but had very little resemblance to UJ in flavor. It's difficult to describe the upfront grain flavors - something other than corn. The flavor was well balanced with the white oak flavors in the background. I used once-used toasted/charred white oak sticks with my usual nuke process and then aged off the wood. It had a little sweetness on the backend and no bite/no burn, but warm in the back of the mouth and throat. An unusual flavor and one of the best things I think I've ever made. Unfortunately, there isn't much of it - maybe two 750ml bottles. When I get my keg boiler built (for strike water), I'll be doing this one again.

googe wrote:Got heaps.of lemmon balm in the garden here, thought hmm I'll try that in some neutral, soaked half a hand full of leaves in 200ml of a stinky neutral, two days later I remembered it, couldn't believe the color!, looks like it's been oaked!, it's made the neutral smooth as!, gonna try some.experimenting with this, flavor is hardly recognizable.

Interesting, please let us know how the experiments go. I have a ton of that around here, too. I'm trying to work out a good herb blend to go with mango nectar, this sounds perfect.

I've acquired some scotch and some walnut liquor from MCH. The flavor of his scotch and the level of smoke reminds me of something between Glenlivet and Dewar's. I really like it.

The walnut, I'm not sure quite how to describe. It smells in the best way of a freshly fallen walnut, that glorious sweet smell of the husks. The flavor has a little hint of an almost anise flavor followed up by a bit of spice similar to rye with an almost cinnamon aftertaste.

I will say that my palette is not very complex, nor am I the most eloquent bastard. I'm a huge fan of both of these delicious samples and I want to send a huge thanks to MCH for sharing with me.

I have to say, this scotch really opens nicely with a splash of water

MCH, when does the malt wagon make it's Canadian debut?

DSM Loki wrote:I have to say, this scotch really opens nicely with a splash of water

I bet it does! I forgot that I had just pulled that out of an aging jar, so it's probably at 120 proof. Maybe 2 splashes...
Glad to hear you share my love of the walnut brandy, Odin posted the recipe as Dio Palinka, I thinka.

HDNB wrote:MCH, when does the malt wagon make it's Canadian debut?

Now that is a great question. I've been wanting to do a loop up to Marquette MI the hard way, through Cleveland, Buffalo, then up through Canada up and over Lake Superior.
Not sure who's where, but Canada is a pretty big place, eh? And, you guys are already plowing roads, right? So, my debut will be limited.
Still might make my way out to Vegas in January, though.

Back on topic, I'm enjoying 2 fingers of Windy City's Steam Room Whiskey, and it makes me smile.

Drinking Left Hand Milk Stout at the best damn $10 show I've seen in a while. Gregg Allmans son Devon Allman is ROCKING this tiny bar. Killing it.

Jimbo wrote:Drinking Left Hand Milk Stout at the best damn $10 show I've seen in a while. Gregg Allmans son Devon Allman is ROCKING this tiny bar. Killing it.

IMG_20151114_16258.jpg

That's a pretty sweet night right there.

I was scrounging through a tiny little liquor store without any hope of finding anything decent, and spotted a jar of shine. It looked OK, so I grabbed it before realizing it had a Harley Davidson brand on it. But what the hell, it was more promising than anything else under $40, which I didn't want to spend.

After like 2 sips, I SWORE it was UJSSM. It's been a couple of hours now, and I'm even more certain.

Enjoying some Bulleit Bourbon, Frontier Whiskey. Very nice, tasty whiskey. Bit more heads than I'd like. Not as nice as the Knob Creek I just posted below. But a nice whiskey.

Bulliet Rye makes a fine manhattan.
Drinking a bunch of stuff I took to Jed's, mostly old spirits.
Really like what has happened to my S3 whiskey, as well as an old barley/corn run.
Time is an important ingredient for sure.

Having a bit of MCHs walnut brandy and his scotch. If I'm ever able to produce a drop half this fine I'll consider myself a success