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***THE OFFICIAL OT WHISK(E)Y DRINKERS THREAD***

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: June/09/2022 at 07:59
Sooooo... how's it going??? 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote sucker76 Quote  Post ReplyReply Direct Link To This Post Posted: June/09/2022 at 12:27
I have been busy lately.  I did the first barrel of port for 30 days then filled with Evan Williams bib 100 proof for 30 days.  That was too oaky!  I added Monkey Shoulder blended scotch for 15 days.  I didn't notice too much of a change from original.  It was just as good with only minor hints of sweet cherry from previous port/bourbon.  I have filled it backup with the too oaky Evan Williams to "park" the barrel until i can drink down the liquor I have. 
Adding the bad bourbon will keep it liquid full so the wood doesn't dry out and will impart more flavor into the staves for the next trial. 

More to come...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: June/09/2022 at 21:20
Originally posted by sucker76 sucker76 wrote:

I have been busy lately.  I did the first barrel of port for 30 days then filled with Evan Williams bib 100 proof for 30 days.  That was too oaky!  I added Monkey Shoulder blended scotch for 15 days.  I didn't notice too much of a change from original.  It was just as good with only minor hints of sweet cherry from previous port/bourbon.  I have filled it backup with the too oaky Evan Williams to "park" the barrel until i can drink down the liquor I have. 
Adding the bad bourbon will keep it liquid full so the wood doesn't dry out and will impart more flavor into the staves for the next trial. 

More to come...

If you need any assistance with "drinking down"... I'm certain I could assist you...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Son of Ed Quote  Post ReplyReply Direct Link To This Post Posted: June/10/2022 at 04:29
Eduardo may have a shot of Scotch in an empty Smuckers jar so he can get that hint of berry....








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Post Options Post Options   Thanks (0) Thanks(0)   Quote Son of Ed Quote  Post ReplyReply Direct Link To This Post Posted: June/12/2022 at 09:56
cheers - Meme on Imgur






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Post Options Post Options   Thanks (0) Thanks(0)   Quote sucker76 Quote  Post ReplyReply Direct Link To This Post Posted: July/05/2022 at 08:18
welp no new update for me except the barreled Monkey Shoulder drinks well.

I am wanting to try a white whisky and make it a aged, oaked whiskey since the barrel isn't new.
Does anyone have a recommendation for a good clear liquor to make into whisky? Should I go with a high corn mash or something else?

I think a new, fresh barrel will be on the list to start with a true white whisky and make a real bourbon. 

I'm looking for ideas.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Son of Ed Quote  Post ReplyReply Direct Link To This Post Posted: July/05/2022 at 14:08
The Real Story Behind The Tequila Worm

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: July/05/2022 at 16:41
I have been exploring The Old Fashioned... no offense intended, Eduardo...
I've gone from the old fashioned Old Fashioned to the New Old Fashioned...I've tried a number of different recipes with a number of different bourbons and ryes using several different bitters, etc.  The whiskey is the most telling difference, except for the New Old Fashioned which uses Grand Marnier in lieu of sugar or simple syrup (mixed properly, there is no taste differential for use of either one) and there is no need for the orange peel garnish...the taste is unusual, but very pleasing.  I slightly prefer bourbon to rye for the Old Fashioned (but give the same slight edge to rye for a Manhattan).  
I've never really found a Scotch Whisky I like in a mixed drink... except a "Rusty Nail"...Drambuie can dramatically improve a "lesser" Scotch and a good Scotch can create a really good Rusty Nail.  
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Bigdaddy0381 Quote  Post ReplyReply Direct Link To This Post Posted: July/07/2022 at 06:27
Sounds interesting.

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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dogger Quote  Post ReplyReply Direct Link To This Post Posted: July/07/2022 at 08:25
Dan you are a connoisseur, and yes I believe Drambuie can improve damn near anything.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dogger Quote  Post ReplyReply Direct Link To This Post Posted: July/07/2022 at 08:35
If you haven’t tried it Dan, I also very much like Glayva, another gift from the Scots. It has a similar although decidedly different taste fromDrambuie. To me the focus of Drambuie is the Scotch and honey flavours while Glayva is lighter in texture with more floral notes. Glayva is more of a liqueur, Drambuie a fortified scotch. Both are excellent.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Kickboxer Quote  Post ReplyReply Direct Link To This Post Posted: July/07/2022 at 21:23
Been many a day since I've thought of Glayva...kind of like Calvados, can't find it around these parts...ABC doesn't bring it in. Perhaps too sophisticated for their meager palates (can't get Amora, either...no one around here has even heard of it... the only place that I thought might be able to get it, when I asked said "Whut's that???").  Glayva has its own beautiful, flowery flavors... I prefer it chilled, straight up, but have enjoyed it with port or sherry barrel finished Scotch... it has been long since I've had the pleasure.  I'm going to Texas soon... will try to pick some up while there, along with some other bar items I cannot get here in hipocritical Alabama...
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Post Options Post Options   Thanks (0) Thanks(0)   Quote anweis Quote  Post ReplyReply Direct Link To This Post Posted: July/08/2022 at 18:56
Where I am from, about this time of year we pick green baby walnuts because if the year is good the trees will drop many anyway.
We used to make jams out of these green tender walnuts.
Fast forward 30 years and 2 continents, wife insisted that I pick  a 5 gallon bucket of American baby walnuts so she could make jam. Rather than try to explain that Juglans regia and Juglans nigra are not the same for two weeks, I just went and filled a 5 gallon bucket. 
The jam turned out awful, sort of in between crocodile bile and rotten lemon. If  I open a jar, strain the solids, and add a few drops of the black juice on top of some cheap liquor and splash soda...bingo. a most delectable concoction. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dogger Quote  Post ReplyReply Direct Link To This Post Posted: July/09/2022 at 06:46
Sounds like a lot of work though to drink cheap liquor!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote anweis Quote  Post ReplyReply Direct Link To This Post Posted: July/09/2022 at 08:46
I didn't do the hard work I just recycle the stuff. Think of it as Missouri made Glayva or Drambuie. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Son of Ed Quote  Post ReplyReply Direct Link To This Post Posted: July/09/2022 at 10:28
Originally posted by Dogger Dogger wrote:

Sounds like a lot of work though to drink cheap liquor!

I used to do that.  We called it working in the oilfield.



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Post Options Post Options   Thanks (0) Thanks(0)   Quote Dogger Quote  Post ReplyReply Direct Link To This Post Posted: July/09/2022 at 10:49
Gotta keep an open mind….
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Post Options Post Options   Thanks (0) Thanks(0)   Quote anweis Quote  Post ReplyReply Direct Link To This Post Posted: July/09/2022 at 11:57
Surely those bitter Murica black walnuts, orange peels, and sugar  are good for something. Keep the boss lady  happy. 

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