Photo reblogged from The Casks with 2 notes
If you’ve been wondering about that new Kansas Spirit Whiskey, this fantastic write-up in Food Republic will tell you all you need to know…
I love the man that wrote this article. What I want to know is how they can legally call this whiskey when it’s basically whiskey-flavored vodka?
Photo reblogged from Two Double Whiskies with 11 notes
So a “Pickleback” is an actual thing. It’s a shot of whiskey. Followed by a shot of pickle juice. Now, I don’t approve of drinking shots of anything, but for this I specifically have to ask:
WHY ON EARTH WOULD YOU DRINK PICKLE JUICE? WHAT IS WRONG WITH YOU?
Now, I know there are some people who like salty/briny drinks, like a martini with olive juice in it. This isn’t a cocktail we’re talking about, though. And the only explanation I’ve ever heard is that the pickle juice helps wash away the disgusting, nasty taste of whiskey. So here’s my new question:
WHY IN THE WORLD WOULD YOU PAY TO DRINK WHISKEY THAT’S SO BAD YOU LITERALLY PREFER PICKLE JUICE? WHAT IN THE FUCK IS YOUR PROBLEM?
Though I guess this is what you get when enough people are exposed to the ridiculous idea that when drinking, the worse something tastes the cooler/better it is.
I knew this was a thing, but I prefer to pretend it doesn’t exist. I guess if I were drinking Jameson standard I’d probably want to wash it down with pickle juice too, though…
The Ardbeg is certainly more bearable with more water added to it, but I feel like I’m doing the whisky and its creators a disservice by drowning it.
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For those interested, it was Ardbeg. I really was not a fan of the peat, I think it didn’t add anything good to the whisky at all. Not saying that it’s a bad whisky, just that it didn’t appeal to me in the least.
Link reblogged from Book of Bourbon with 7 notes
Book of Bourbon: Maker's Mark: Dilution vs. Delusion →
Five years ago, some distillers put some whiskey in some barrels. Every year since, bourbon has only become more and more sought after. So demand grew, but the small batch of barrels did not increase — what was barreled remained barreled, come what may. This year, Maker’s Mark took stock of…
Better add Old Pulteney to the To-Review list. I know I said no more scotch whiskies for a little while, but this was on sale and it was too cheap to pass up…
The Old Pulteney’s bottle has got to be the most gorgeous bottle I’ve ever seen, hands down.
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Double Black Tea
Warning: This drink has a little bit of a kick to it, so I don’t advise drinking it if you’ve got a sensitivity to caffeine or are a little sissy
It makes a great pick-me-up on those mornings when ‘fuck it’ has already escaped your lips, or the mornings after prodigious and ill-advised alcohol consumption.
You’ll need:
- (3) Black tea bags; Irish breakfast tea works best
- Bushmill’s Black Bush Irish Whiskey
- Honey
- Cream/Milk
- Place the tea bags into a standard-sized coffee mug and fill to the 3/4 full mark with 195 degree water. Let tea bags steep for 2 minutes, then remove and discard.
- Pour a generous dollop of Black Bush into the cup. For the nitpickers, 1-1/2 ounces will work. That’s 3 tablespoons. It’s not a lot, but Black Bush is a honey-nut mouthful of scrumptiousness, so it’s all that’s needed.
- Sweeten with honey to taste; I prefer a sweeter tea, but you’re going to have to play around with this a bit to find your ‘sweet spot’.
- Add your milk/cream if that’s your sort of thing. I find it’s just fine without it, but you just can’t go pleasing everyone these days.
- Drink and be merry!
Picked up a new pipe
A nice, long churchwarden. Anyone else out there enjoy pipe tobacco with their whiskey?
The look on this man’s face when he realizes he’s just had a mouthful of the most expensive whisky in the world is priceless.
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