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quote:
Originally posted by NolanE:
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Originally posted by MJAlbers:
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Originally posted by NolanE:
That's not a caipirinha.
exactly...I was adding to your "not on subject" and currently enjoying another one; nothing to do with your Havana Club 7.
My point was that a caipirinha does not have rum as an ingredient.
Nolan...please enlighten me; I assume then this is a drink that you enjoy? If not a sugar cane rum, what do you recommend?
didn't see your previous inquiry. My bad.

I like the Ron Zacapa Solera 23, but really like Zaya 12 yr from Trinidad and Vizcaya from DR better, including QPR.

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Originally posted by MoselleLuxemburg:
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Originally posted by cuffthis:
Ron Zacapa XO aged rum from Guatemala.

Seriously good stuff. Beautiful nose of cinnamon, over-ripe banana and allspice. Rich, smooth mouth feel with just a hint of burn on the finish. Bravo.


That partially answers my previous question. Have you ever tried the Solera Gran Reserva 23 from Ron Zacapa ?
J. M 1997 Rhum Vieux Agricole, Martinique AOC - My second 100 pointer, imho (Edwin Charley The Virtue from Jamaica the other 100 pointer). The color is surprisingly light for a 14 year old rum, but the aromatics are off the chart. Overripe banana, quince, charred fennel. The mouthfeel is incredibly smooth, and the finish goes on a long, long time, ending with that unique Martinique terroir funk. A true delight to drink. Wow. May require a cigarette after tasting Wink . A luxury at $105.99US for 750ml, + a special order and a bitch to find.
Lotta bourbon this summer, and cigars to go with on the patio after the heat has moderated.

House is Buffalo Trace, like the slightly rough texture and hint of iodine I get. Up the food chain, Jack Daniels Single Barrel is really good and the discounters by me have it for only $36; I'd put it against Blantons any day. The JDSB is labeled Tennesee Whiskey, but I do believe it fits the bourbon rules.
Don Julio reposado and anejo tequila

Arizona grown boy here... on a hot summer day, tequila just works better with light citrusy flavors, lime & grapefruit in particular. Either a shot of anejo with a slice of fruit on the back, or the reposado mixed with cold citrus fruit juices and a touch of agave nectar.

I still don't understand what happened to the pricing of tequila. Prior to 2000, it used to be a reasonably priced spirit. Now, pricing has gone through the roof.
Clement V.S.O.P. Rhum Vieux Agricole, Martinique. Nice notes of lemon rind and cocoa bean. I've heard nice things about this and am glad it is finally available in Delaware at $35.99US retail. Not the most complex of the other rhums I've had from Martinique, it is still very enjoyable. Perhaps the white, not gold, base rum is the difference for me in liking, not loving, this offering.
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Originally posted by Board-O:
The guy at the wine/liquor store saw I had a bottle of Macallan 18 in my basket and told me that a bottle I had never seen before, a Prime Malt 12 from the Jura Distillery, was just as good, so I took his advice. He was wrong.


If ever you find one of the older Macallan 18 (or even 25) bottlings, aged in Sherry oak (not "Fine Oak" Burbon Casks), go for it. Worth every Penny, but rare to find, nowadays.
Del Maguey Vida, Single village Mezcal. This stuff is off the hook. Smoky peat note to rival an islay scotch paired with citrus, and sea salt. to compare this to other distilled liquors, it has far more in common with Laguvulin, Ardbeg, or Laphroig than it has to do with any other agave-based spirit that I have ever tried. Wild stuff and well worth the $35.
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Originally posted by Jcocktosten:
Weekend approaching, so likely some Hendrix Gin and some form of aged rum


Good gin. Normally I like a proper Tom Collins with my gin, but this summer I am liking two no fuss mixers: Fever Tree Bitter Lemon, and Bundaberg Lemon, Lime, & Bitters. The latter is good with Tanqueray, but I think it would be excellent with Hendricks.
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Originally posted by Sleepyhaus:
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Originally posted by Jcocktosten:
Weekend approaching, so likely some Hendrix Gin and some form of aged rum


Good gin. Normally I like a proper Tom Collins with my gin, but this summer I am liking two no fuss mixers: Fever Tree Bitter Lemon, and Bundaberg Lemon, Lime, & Bitters. The latter is good with Tanqueray, but I think it would be excellent with Hendricks.


It is very good to make St. Germain 75s as well. Or just add ice. Or in a drink called Gin & Juice at a place I frequently go on Fridays

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