Food Liquor

Post here awesome liquors you've been drinking, have just dicovered or are aching to taste.

I've very recently had this one, and it was pure bliss in my mouth. Loved it.

Wild Turkey American Honey | Verify Your Age

 

That looks fantastic, snowy!

Gotta try both of them out.

 

I don't care for honey whiskeys: if I want honey flavor, I choose a honey liqueuer or brandy. My go-to right now is a Polish honey liquor called Old Krupnik-- something like 50 or 60 proof, I think, really strong for what it is, but wonderfully smooth and sweet and rich. Or, I drink mead, which is lovely, but is really a wine and not a liquor.

If I'm drinking liquor, my go-tos are Scotch whisky, Irish whisky, and rum. At the moment, I have two Scotches, one Irish whisky, and two rums in my liquor cabinet: Balvenie 15 year (the good stuff) and Glenmorangie 12 year (the everyday stuff), Bushmills 16 year single malt (fucking expensive, but worth it), Plantation Rum, and 10 Cane Rum.

Occasionally, I will drink other liquors (straight, I mean, not in mixed drinks, which I consider a separate category). My first alternate preference is for sliwowicz, a very strong Polish plum brandy that my Eastern European ancestors favored. It's hard to find very good sliwowicz, and comparatively easy to find bad sliwowicz, so if people have heard of it, they often think it's awful. But good sliwowicz can be found, and when one gets it, it's good. It's a little like very slightly floral and sweet vodka, with a strong aftertaste that's a blast of deep plummy flavor. I usually keep it in the freezer, like vodka, and serve it very cold and in small shots. Polish pear brandies are also good-- much sweeter, and usually slightly less strong-- but very smooth if one finds the right sort. And a good calvados is also nice.

 

I was never much of a gin drinker, but my wife was. The cheap gins had what I describe as an oily aftertaste, as did the better gins but to a much lesser degree.

Bombay Sapphire (the East version was introduced well after I quit drinking) might technically be gin, but it took gin to a much higher level than any gin that I had ever tasted.

 

At the stupid age of 17 I was at a party where we decided to drink flaming shots.
People had brought bottles of booze, many snagged from their parents liquor cabinets.
I had done a shot of vodka and one of tequila, sucking them down while the flame still licked over the shot glass.
To say I thought I was a badass was putting it mildly.

Then someone fired up a shot of gin.

I'm sure those of you who know the properties of gin are smiling right now.
I sucked that shot down but when I exhaled the oil that coated my mouth and a ball of flame came out of my mouth.
At least it felt like a ball of flame, it was more like a dribble but it did catch my straggly beard and mustache on fire along with my lips.

Needless to say I've avoided flaming shots and most of all gin ever since.

 

Never cared for pine or juniper as a flavor. Gin and pesto are wasted on me.

If my employment goes through, I'll be celebrating with this:



El Tesoro Paradisio, Anejo aged for 5 years in cognac casks, mmmmmm. As an added side benefit, the Mrs gets a bit wild when she drinks tequila (we never run out).

 

I'm a Craft Beer whore... and some of my favourite are:



Irish Death- Iron Horse Brewery from Washington

Irish Death | Iron Horse Brewery

Holy Smoke- Church Key Brewery from Ontario

Church-Key Brewing | Craft Brewery | Campbellford, Ontario

Hopwired- 8 Wire Brewing Co. from New Zealand

Hopwired IPA | 8 Wired Brewing Co. | New Zealand Champion Brewery 2011 | Premium Craft Beer | Blenheim, New Zealand

Verdi Imperial Stout- Birrificio Del Decato from Italy

Birrificio del Ducato » Verdi Imperial Stout

There are more favourites but those four are a few that I always will pick up if they are in stock...
--- merged: Mar 28, 2014 at 6:44 PM ---
As I tour through the pacific coast this year, I want to visit some more microbreweries since Howe Sound (BC) and Rogue (Oregon) are two that I want to visit... anyone with anymore intimate knowledge of the Washington/Oregon microbrewery scene would be nice....

 

Restaurant we "frequent" makes an Orangecello (?), think lemoncell0 made with oranges, major YUM

 

You should hear from me sometime this summer...