Weave
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Dinner tonight is roast pork tenderloin with caramelized pears, a pear-brandy sauce, roastaed asparagus, and potato gratin. Brooklyn Brewing Co. Soriachi Ace saison to accompany.
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VERY interesting. But I think "wheat vodka" would be a more accurate description than "unaged whisky." I appreciate that it tasted good. Was it whisky?
The bottle was labeled whiskey but it had as much in common with vodka as it had with whiskey.
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Tried something new (to me) and very different this afternoon. It is called Kansas Clean Distilled Whiskey. http://www.kansascleandistilled.com/
Unlike most whiskeys it is nearly colorless. Very, very light straw in color. I took it to be one of the new "unaged" whiskeys that seem to be showing up lately. Now, I'll preface my comments by saying that I don't "get" the fad of unaged whiskey. And I definitely don't get paying a premium for whiskey that has gone straight from the still to the bottle. Part of the premium you pay for aged whiskeys has to do with the expense of storing said whiskey for years. So why pay the same price for whiskey made and moved out right away? It seems like blasphemy to me. But anywho, I digress.....
Bartender poured a 2oz sample into a whiskey tasting glass. Initial aroma was, well, interesting. Kind of fruity, a little grassy, but had a very, very sweet aroma as well. And a good hint of vanilla was present. That baffled me. Vanilla components usually come from barrel aging.
The flavor was very whiskey-like, but lighter. It had a vanilla component. But I swear I picked up green apples on the tongue as well. It wasn't grainy. It was a bit hot for its proof (80). And it was suprisingly smooth. And it had a sweet finish to it. I had no trouble at all drinking it straight. Much softer than cheap, young whiskey, or even vodka for that matter. Which brings me to my final tasting thought..... the flavor is soft enough that I bet it could be substitued for vodka in many drinks. I'm thinking a martini made with this stuff might be very interesting, or maybe a Gimlet, something where the subtle flavors of this "whiskey" could show and not get masked. Overall, I was pleasantly surprised.
So, I get home and while dinner was cooking I needed to do some research into this bottle. It is made from 100% wheat. And that explains the soft flavors. But it is distilled the same way vodka is distilled, which is rather different from how whiskey is distilled. And it is blended with a small amount of small batch whiskey. So I guess that is where the vanilla components come from.
And the surprise? Check the "Contact" page of their website. The whiskey is made in Kansas, but the company that owns it is right here in Rochester, NY. They are called Fabulous American Beverages. Never heard of them. Their company name is lame. But this whiskey is interesting.
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Being a master of one's own domain is no fun anyway.
I know. I can't go a day as the master of my own domain. :blink:
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Nipple clamps? Freudian slip?
I'm out.
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My knee has been bothering me for a couple weeks now but I have been muscling through it and playing hockey because I need the exercise to keep me sane.
Just did some leg extensions with an ankle weight to try and warm it up today and noticed something was popping (feeling rather than noise) on each extension. Kept doing them and then a big pop feeling and now it doesn't hurt as much.
F'N Fantastic!
LOL
Mine does that every morning.
Wife just walked in the door from work and said, "let's go for a beer". :wub:
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First thing that popped in my head were KY and nipple cream. I'm a terrible person.
You are gonna make Ligers' head go kaboom.
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Lansky ceramic rod knife sharpeners. http://lansky.com/index.php/products/4-rod-turn-box/ So inexpensive, yet so effective. I have yet to use another knife "sharpener" that works as well as these rods do. (ps.. they don't "sharpen" they hone.) 5-10 strokes once a week or so and my chef's knife stays scary sharp.
KitchenAid stand mixers. Not only are they powerful enough to handle heavy duty mixing tasks like kneading bread dough, but their attachments for meat grinding, etc. work extremely well. And they are built tough. And the best part is, in the event they do break they are serviceable. In this age of disposable goods it is good to know that you can get online and buy the parts you need to fix something.
Weber Genesis series gas grills. I've had mine for 11 years. Still have all the original parts. And I don;'t baby mine. It get used year round and is almost never covered. Controls temperature well enough to roast a turkey. Gets hot enough to make glorious pizza. Can be adjusted down low enough to do a very credible job of ribs or pork shoulder.
Genny Bock beer. Try it. You'll thank me.
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Back on track.
My weekday morning routine is 1/3 cup rolled oatmeal, a pinch of salt, a handful of dried cranberries, 1Tbls brown sugar and a touch of fresh grated nutmeg.
Oh, and a big glass of OJ
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WTF is Code Red?
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Gym night, means big leafy salad with a handful of rotissere chicken and a little shredded cheddar cheese on top, homemade mustard vinagrette, and a chunk of homemade Italian bread.
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What. Just. Happened. Here?
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Peanut butter and jelly. :( At least it was apricot preserves and not plain old grape jelly.
I :wub: grape jelly.
Spaghetti in a simple marinara and a salad for me tonight. Tomorrow is homemade salisbury steaks. Nomm nomm nomm
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You say that as if it exists. Turkey bacon is like skim milk. You don't drink it because it tastes good, you drink it because you feel like you should. Oscar Mayer is the best of the bunch. Not coincidentally, it has the most fat of the turkey bacons.
There is no more absolute truth than the word spoken here.
Go forth and spread the word.
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Call Ila 12 year old. Light straw color. Peat and alcohol in the nose. Very light bodied islay. The lighter islay flavors are more apparent here. Sea salt and grass. The peat is light, not dense smoke, but very much present. Would be a great intro to the islay scotches, but is a strong character in its own right. Not bad or weak or amateur, just different than the more stereotypical islay.
I've only had one whisky so far where I've tasted seas salt. I wish I could remember the name of it because it was delicious. I might have to add this one to my purchase list.
BTW- you must be feeling your booze by now. Your spelling is showing it anyway. You spelled Caol Ila properly before the beer started to flow. :P
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The great divide is well made, 7.2%. Citrus and pine in the nose and on the palate, very little hop flower to it. Mildly bitter finish. A nice beer but not the best of the bunch. I like a lot more flower in my IPA's. .
I was eyeing up bourbons tonight at the liquor store, too, but I need to do more research before buying. I don't like to grab stuff blindly off the shelf. Elijah Craig was one I had in my hand.
Recommended.
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LOL - a friend of mine just found this gem at a grocery store in Utah:
Ya gotta luv Utah.
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Yeah, Elijiah Craig is a much more interesting pour. Definite barrel notes and almost a cinnamon character to it. Much better.
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Ice? I always hesitate to add ice. Afraid of losing something in the translation.
Ridgemount isn't anything special. If it were a nicer pour it would be neat.
ETA- you shamed me into it. The glass is empty so it's time for something more contemplative. Elijiah Craig 12yr. Neat this time.
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3 fingers of Ridgemount Reserve and 2 ice cubes.
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I would say it has some citrus notes. Really a nice beer. The more I drank the more I liked. So much so that it's now gone.
We were posting at the same time. Check my post above.
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I would give it some pine. I'm not as colorful as you guys with my tasting notes. It's very delicious and highly drinkable for 9%.
LOL Nothing colorful about what I was thinking. There seems to be a segment of the population that detect the distinct flavor and aroma of cat piss out of simcoe hops. One of the other forums I am active on is a brewing forum. One of the members there is a brewer for Sierra Nevada Brewing. He claims SN avoids Simcoe in all of their recipes because they don't want a small group of beer enthusiasts to yell SN tastes like cat piss on beer forums.
Personally, I don't get cat piss out of Simcoe beers. I get big pine and citrus notes.
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Yeah, the weyerbacher is 9%. It's kind of the point!
Cloudy orange cider color, lots of carbonation. Nice flowery nose despite sitting outside all day with a high of 20 degrees. Dry on the palate, very little hop flower on the tongue. Nice bitter finish. You can tell its 9% late. That's all I've got. I'd get it again. These things will fuvk you up.
Any particular flavors or aromas you get?
(I'm going somewhere with this)
No piney resin hop flavor? Thats what i usually get from Simcoe hops, but ive never had the Weyerbacher. Good call on going to the 9% first.
Simcoe is known for another flavor in particular too. But it seems not everyone is tuned to get it. I'm waiting for Korab to finish and then I'll chime in.
Good whisky/whiskey
in The Aud Club
Posted
I've been avoiding that one. Given your thoughts I will continue my avoidance. It is a shame they feel the need to dumb down bourbon. They are capable of making very impressive whiskey.