At Costco yesterday I was stocking up on disinfectant: Today we are relaxing with a nice and inexpensive Cinsault: Given that pandemic models are showing peak Coronavirus infection rates in the US will occur around July or so, it will be important to temper consumption of alcohol without being too temperate in the process--a very difficult line to draw, lol.
Enjoying a nice and refreshing Dunkel as a break from “Corona”.. to pair with lamb burgers! Cheers! and TGIF!
Made a purchase to help keep this company alive. I’m a big fan of their single malts but already have a few bottles so I decided to start doing G&Ts during our homebound adventure
G&T Foo style. Garnished with Red Basil, in Reidel gin and tonic glasses. ( I highly recommend the glasses, trap the nose and keep the ice back) 2 parts Tonic to 1 Gin.
Truly interesting. I would say their single malt splits the difference between a scotch and a bourbon; it has that slight sweetness of new oak aging. This gin, then, splits the difference between a London dry and their single malt - it's distinctly gin, but has the slightest bourbony quality. At first taste, the G&T tastes uncannily like a Dark & Stormy, with the oaky flavor and the bitter tonic combining to taste almost gingery. As the drink settles and dilutes though, it ends up being absolutely fantastic, a totally new spin on the G&T. I'd love to try this gin in a Negroni, but if I ever learned to make my own cocktails at a proficient level... well let's just say this "social distancing" thing would have a very high risk of becoming permanent for me
I’m giving something new (for me) a go tonight. The label is quite busy, perhaps overly so, but I find this a very nice dram: floral with considerable richness and a balance of smoke and sweet.
Very much enjoyed it. I'm more of a tyro when it comes to scotch, but I feel like it's easier find to bottles of scotch of interest to me than it is to find the bourbons I prefer at the moment.
Not drinking this today but a fresh batch of Kombucha is under way. So fascinating to follow the fermentation process and the fungus slowly growing in size.
Just finishing off some work and opened a nice 1998 Jim Barry's Armagh. Not the best vintage of this I've had but still much better than a swift kick to the bollocks.