@RockyMountainBriar It has a similar taste to Absinthe just without the extra alcohol. I’ve gotta say, I had some of the weirdest dreams I’ve ever had after drinking it. Cutting it with the mineral water lets the oils separate and gives it the cloudy green hue. If you like black licorice, give it a try. If not, I’d advise against it.
@Londy3 it is somewhat medicinal tasting. Strong on juniper. I'm not sure I like it yet. Trying to figure out if it needs a mixer/tonic, or just on the rocks.
I found paradise today. It's a Cigar Bar named Whiskey & Ashe (NOTE: Not ASS as @vtgrad2003 will miss read it. even though the bartender was nice looking." Their menu has 120 different bourbons on it, They also have 22 different Ryes, 7 different Irish and 13 different Scotch.
They have a walk-in humidor with cigars in the $9 and up range and a very few pouch pipe tobacco blends.
One of the first things I liked was the sign on the front door.
Well the wife decided to have a G&T when she got home and I was inspired to make a martini, home stuffed buttermilk blue cheese olives with the garden and Rangpur gin.
The pipe is a new Savalini dry system pipe I acquired last Friday, I really like the pipe though its a shame Savalini only makes 4 shapes for this line.
I forgot to mention what I was drinking while visiting the bar I mentioned above. My first glass was Flor de Cana Centenaro rum I mentioned earlier. I was still trying to decide on which of the whiskeys to try.
My second glass was a limited edition Booker's Backyard BBQ. I never figured out the name, but if it's Booker's I knew it had to be good. It was. I would have named it Créme Brûlée though. It was smooth, sweet and had a caramelized banana taste to me. It went well with the Capstan Blue I was smoking.
Third and final glass was a rye I've never heard of Barrel Seagrass. It's a blend of American and Canadian rye whiskeys, each ingredient finished separately in Martinique Rhum Agricole casks, apricot brandy casks and Madeira barrels. (I copied the description from a website.) It is 59.2 ABV but I found it to be extremely smooth. I definitely picked up the rum and apricot brandy flavors. I paired it with a cigar I bought to be sociable. The cigar was Chillin Moose by Foundry and contains Nicaraguan, Dominican, US Broadleaf, and Mexican San Andres tobacco leaves
I roasted some more Yirgacheffe beans last night and pulled an espresso this morning….I think they need a little more time to off-gas the CO2, but it still beats Folgers. I am a little bummed out though, the electric motor and mount for the WhirleyPop “roaster” I worked over with the milling machine yesterday ended up not having enough torque to turn it…dang. I had to do it by hand again. Smoking some C&D “Espresso” in a Foundation by Musico Dublin bowl/Lovat stem….Dublat/Lovlin?
@RockyMountainBriar My old IRoast died after 15 years and they're no longer made. I bought the Fresh Roast SR800, it's on the pricey end but I'm happy with the results.
@Balisong The SR800 is not as expensive as I imagined. I had been looking at different types that are way more expensive….hence, the WhirlyPop. So far, it works fine for me. I can roast a pound easily. I tried two pounds once, but it did not roast evenly enough. I later realized I had forgot to use my cast iron diffuser, it would make a difference. I have not tried another two pound run with the diffuser yet.
Voodoo Ranger Imperial IPA Juice Force! With a double bowl.. Friday Savinelli (on a Monday, oh for shame) with some LL7 than in my clay claw some PS Luxury English!
@Balisong Well since the WhirlyPop is not an air popper, the chaff just rolls around with the beans. Then I dump the hot beans, and most of the chaff, in a big metal strainer. Then I proceed outside with said strainer/beans/chaff and a big metal colander and transfer between the two letting the breeze (hopefully there is a little one) blow the chaff away. It might take 5 minutes and 25-50? transfers to get the chaff out and mostly cool the beans. Then I split the amount of beans between the two and let them cool some more.
I drink the nitrogenated Guinness draught a lot (4-pack can only, the bottled version isn't as nice)...you should try it. Not as "thick" as a regular Guinness and only 4.2% alcohol (same alcohol content as a Miller Light for instance), but in a cold glass, its very refreshing which is hard to say about a regular extra stout which comes off too rich for me. I don't like rich/thick beers...that's probably why I don't get into the IPA's or the microbrews much; I prefer a refreshing beer that I can down a six pack of if I wanted to.
@vtgrad2003 I'm very familiar with the Guinness draught and that's what I would buy if I planned on drinking it. I buy the Extra Stout for when I'm cooking red meat like beef or venison.
Never have liked the taste of Guinness. The best beer I have ever had is made in the Deschutes Brewery in Oregon... Black Butte Porter. Tastes like fresh-baked Pumpernickel with honey butter.
@PappyJoe, JRR Tolkein would be proud of you. Myself, I have to settle for Sierra Nevada Dankful with some Luxury Twist Flake. Maybe get some pics up here soon. By the way, by the sound of this thread, you guys are having WAY too much fun!!! LOL
Comments
Its the gesture not the liquid that has meaning. God Bless you, Brother.
God Bless you as well!
Looks kinda like Absinthe, and hey, you do have Prince Albert in the can😬
Tell us about this gin.
It has a similar taste to Absinthe just without the extra alcohol. I’ve gotta say, I had some of the weirdest dreams I’ve ever had after drinking it. Cutting it with the mineral water lets the oils separate and gives it the cloudy green hue. If you like black licorice, give it a try. If not, I’d advise against it.
Sounds like a Martini or Gibson type of gin.
They have a walk-in humidor with cigars in the $9 and up range and a very few pouch pipe tobacco blends.
One of the first things I liked was the sign on the front door.
WOW. Now that's a martini! 🍸
My first glass was Flor de Cana Centenaro rum I mentioned earlier. I was still trying to decide on which of the whiskeys to try.
My second glass was a limited edition Booker's Backyard BBQ. I never figured out the name, but if it's Booker's I knew it had to be good. It was. I would have named it Créme Brûlée though. It was smooth, sweet and had a caramelized banana taste to me. It went well with the Capstan Blue I was smoking.
Third and final glass was a rye I've never heard of Barrel Seagrass. It's a blend of American and Canadian rye whiskeys, each ingredient finished separately in Martinique Rhum Agricole casks, apricot brandy casks and Madeira barrels. (I copied the description from a website.) It is 59.2 ABV but I found it to be extremely smooth. I definitely picked up the rum and apricot brandy flavors.
I paired it with a cigar I bought to be sociable. The cigar was Chillin Moose by Foundry and contains Nicaraguan, Dominican, US Broadleaf, and Mexican San Andres tobacco leaves
You found paradise or heaven?
Yes.
My old IRoast died after 15 years and they're no longer made. I bought the Fresh Roast SR800, it's on the pricey end but I'm happy with the results.
The SR800 is not as expensive as I imagined. I had been looking at different types that are way more expensive….hence, the WhirlyPop. So far, it works fine for me. I can roast a pound easily. I tried two pounds once, but it did not roast evenly enough. I later realized I had forgot to use my cast iron diffuser, it would make a difference. I have not tried another two pound run with the diffuser yet.
How do you collect the chaff while roasting and cool the beans after they roast?
Well since the WhirlyPop is not an air popper, the chaff just rolls around with the beans. Then I dump the hot beans, and most of the chaff, in a big metal strainer. Then I proceed outside with said strainer/beans/chaff and a big metal colander and transfer between the two letting the breeze (hopefully there is a little one) blow the chaff away. It might take 5 minutes and 25-50? transfers to get the chaff out and mostly cool the beans. Then I split the amount of beans between the two and let them cool some more.
I drink the nitrogenated Guinness draught a lot (4-pack can only, the bottled version isn't as nice)...you should try it. Not as "thick" as a regular Guinness and only 4.2% alcohol (same alcohol content as a Miller Light for instance), but in a cold glass, its very refreshing which is hard to say about a regular extra stout which comes off too rich for me. I don't like rich/thick beers...that's probably why I don't get into the IPA's or the microbrews much; I prefer a refreshing beer that I can down a six pack of if I wanted to.
I'm very familiar with the Guinness draught and that's what I would buy if I planned on drinking it.
I buy the Extra Stout for when I'm cooking red meat like beef or venison.
By the way, by the sound of this thread, you guys are having WAY too much fun!!! LOL
For the Guiness?