I have for this entire calendar year had a gift card to a bar a mile and a half from my house just sitting in my wallet. Out of the blue the kids were taken care of for the night, I was off of work and it was ten minutes before last call.

Opportunity rings the doorbell and that’s been broken for years, so you make a hole.

So we shared a pour of local 903 Brewer’s Pecan Porter, and on an empty stomach at about 10.5% ABV.... We ended up taking a long stroll around downtown before we could drive back.

It was nice and pleasant! Thick and woody with a little sweetness, like pecans, but with a long bitter aftertaste...like pecans. So bonus points for sticking to the source material.

@Mtek I don’t suppose you’re anywhere close to north Texas? I can handle delivery.

And so unless I pull down my bottle of Glenlivet 12 down, I now take my leave for moooooonths...!

 

I can't stand the Ardbeg either - it almost put me off scotch completely. I found that I really like some of the other peaty ones though, especially the Port Charlotte line from Bruichladdich. It's nicely smoky without being nasty or spicy.

 

I’m also a faithful member of the No-peat club!

 

one Canadian-styled Old Fashion while killing time on a long layover at Toronto’s airport.. killed more time in the OB to check out some of the latest Seamaster’ models..

btw, I had no idea how flat this part of the world really is!

 

Someone recommended this to me as an aperitif and I've tried it a few times, but I'm still not sold on it.

 

How are you drinking it?

 

I read some instructions on the internet, and I've been trying variations of it. The general idea involves slowly dripping ice cold water into a shot of absinthe, eventually adding 2 or 3 parts water to 1 part absinthe. The absinthe gets cloudy as you drip in the water. I've also tried dripping the water onto a sugar cube held in a sieve over the absinthe. Then I either drink it neat, or add one or two ice cubes.

The best result so far has been 2 parts ice-cold water to 1 part absinthe, with the sugar cube. All suggestions welcomed.

 

That 100% works. I pour ice cold water over the sugar cube to taste.

I’ve heard some crazy ways and others that go for it neat...

 

Went for a very easy to drink pour tonight, stark contrast to yesterday’s Ardbeg. I think anyone could drink this like water.

Not quit as good as Redbreast, but still has the amazing Irish whiskey mid pallet.

 

Nice flat slightly farmhouse funky goodness.

 

A French white - Chablis, not bad at all, next to a candle-lit dinner at the house..

 

Unexpectedly on huge sale at my local liquor store ... so I splurged.

 

Irish whiskey is my fav, and Lustau it is tonight. Is there any pour you all have that you want to savor the flavor before you swallow it, enjoy it slowly? That’s where I’m at with RedBreast.

 

No picture unfortunately, but Noah’s Mill bourbon. My all-time favorite - super spicy with a cinnamon undertone. Highly recommended.

Picture added for reference (not mine):

 

wife's 40th.

 

Dalmore Luceo, picked up this one the other day at the duty free shop in Toronto. Very nice with gentle tones and nice finish - wonder if this one is only for duty free markets because I would like to grab another bottle.

 

Weekend in France, so this with dinner....



And this for dessert

 

Try some Calvados in France!

 

I can relate to that one