Nissan 370Z Forum - The Finer Things in Life

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Quote:

Originally Posted by frost (Post 1572015)

Were you trying single malt, blended, or both?

Both. At the end of the day it just had too much of a "wood" taste for me, unlike bourbon, where I can actually taste the nuances of the various brands.

Right now as a daily drinker I have been drinking Evan Williams Single Barrel Vintage, aged 10 years, about $25 a bottle. Evan Willams has traditionally been a lower end bourbon. Toward the end of the 90's they decided to make a higher end single barrel variety and the result turned out to be very respectible. It has been reviewed very favorably by quite a few aficionado rags ;)

I'm hit or miss. For example, I was poured some blue label for my going away party and enjoyed it. But I had some glenlivet at the airport bar a couple days later and found it dreadful.

http://www.the370z.com/members/frost...046t-shrug.gif

Quote:

Originally Posted by frost (Post 1572001)

Which scotch?

Everything from Dewars to Macallan to johnny walker. Glenlivet is good too.

There is also a place around here that makes a sorghum whiskey that is amazing. place is called AEppelTreow winery. the whiskey is called brown dog.

Brown Dog Whiskey | AeppelTreow Winery & Distillery

always good. very unique flavor.

Quote:

Originally Posted by Rooster89 (Post 1572041)

Some of that small batch stuff is fantastic :tup:

Looks like they also make an apple brandy. That sounds up my alley.

they also just made a new cheese that isn't alpine style but rather vacherin mont d'or

( Click to show/hide )

I was probably a little too entranced by that video ...

Too bad they only ship to the lower 48 :p

Quote:

Originally Posted by frost (Post 1572065)

I was probably a little too entranced by that video ...

Too bad they only ship to the lower 48 :p

plus it can be expensive. and you have to know how to store it. lest it lose the awesomeness dust that the cheese angels sprinkle on it.:tup:

Found a New York Times Review of the Rush Creek Reserve

http://graphics8.nytimes.com/images/...ticleLarge.jpg

Quote:

Mike Gingrich, an owner of Uplands Cheese in Dodgeville, Wis., has made just one cheese for the last 10 years: Pleasant Ridge Reserve, in a firm, deeply nutty-tasting Alpine-style. Then, three years ago, Uplands hired Andy Hatch, a young cheesemaker who was keen on making his own mark. The result? Rush Creek Reserve.

If Pleasant Ridge is the Uplands American version of Beaufort, the new cheese takes after Vacherin Mont d’Or. Within a chalky beige rind, Rush Creek Reserve is fluent and satiny, with a rich, slightly grassy aroma and a mild flavor that hints of smoke and pork. A washed-rind cheese, it is wrapped with a strip of the same spruce bark used for Vacherin. It is made from evening milk that was not pasteurized, and so by law it has to be aged for at least 60 days. Aging this style of cheese for so long was the trickiest part, Mr. Hatch said.

He will make it until the end of the year, and it will be sold until late February. It’s best enjoyed by removing the top crust and scooping the cheese with a spoon. “It’s a holiday season cheese intended for people to share,” Mr. Hatch said.

Rush Creek Reserve, about 13 ounces, is $19.99 at Murray’s, $25.99 at Saxelby Cheesemongers, and about $24 for a whole cheese and $12 for a half at Bedford Cheese.

:tup:

Looks delicious. Completely worth the ridiculous fat content.

Mezcal And Tequila - AskMen

Frost, you were asking about tequila.

Quote:

Originally Posted by antennahead (Post 1574339)

Mezcal And Tequila - AskMen

Frost, you were asking about tequila.

Always trying to get me on that tequila! One day, one day ...