lorax

Ok, so that we afficionados of the peaty malt can let Cassie's thread go back to being about Ice Cream bananas, here is a thread wherein we discuss and appreciate fine Scotch and Whiskey, whether it be Single-malt or Blended.

I'll kick things off by saying that I have in my liquor cupboard:
* Oban 50-year Single Malt
* Oban 1992 Distiller's Edition
* Dalwhinnie 13-year Single Malt
* Cragganmore 15-year Single Malt
* Lagavulin 20-year Single Malt
* Glenfiddich Blue Label (which I never used to see in Canada and which is widely available down here)
* Jameson's Irish Whiskey

I've also got an assortment of local rums and aguardientes, but they are not fine liquors. (OK, maybe the reposado is, but it doesn't count.)

I prefer the Oban, as there's more honey and peat and it's not completely scratchy with heather. It's going to take me years to get through the Dalwhinnie for this exact reason.

Chironex

Welcome to spirits.org Join you could glad. Haffa fun timehere.

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Scot

lorax

I'm not nearly so think as you drunk I am, Scot. I just have an appreciation for fine spirits. And maybe I'm a little squiffy.

Chironex

Ok shanks! whatsa squifffy, are those the dustmops thingys???

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Scot

lorax

Squiffy - noun. The point of intoxication where movement, motor, and speech processes are not really impaired, but brain function is. Other dictionaries define is as "very very drunk" but I've always taken it to mean "buzzed." Certainly, when my Grandma says "I'm a little squiffy, dear" she means that she's not quite tipsy.

Bob

The time was right for this thread( certainly it will derail). Ill have to take stock when I get home.. Just the single malts will take a while.

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alpha010

bah.....don't have time to "acquire" a taste. A coworker of mine makes hella mean blueberry and strawberry brandies. A glass (or 5) a day keep murderous thoughts of my wife away...lol! She think naners are stoooopid.

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Bob

Beth ,excuse my ignorance but, have you heard of something that sounds like kashasa? I have heard it described as Brazilian "white lightning" from a friend from there. I want to try and make something called a Kaiparinia(sp?) and don't know what either are but still want to try one.

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lorax

Cachaça! It's neat sugarcane spirits, about 150 proof. Excellent in Caipirinhas. If you can't find a Brazilian brand, look for unflavoured Aguardientes from Ecuador or Peru; they're very similar. Aguardiente from Colombia contains anise.

Here's the mix for a Caipirinha.

2 oz neat Cachaça
4 small green limes, cut into wedges and juice squeezed into the glass (throw the rinds in too)
2 tsp white sugar.

Muddle in an old-fashioned glass until cloudy. Add ice. Drink immediately. Cachaça is best, like vodka, when it's very very cold.

I s'pose I should mention that there are variations, most notably the Caipiruska, which is made with vodka, and the Caipiron which is made with white rum. Neither are nearly so popular as the original, though.

saltydad

I love 12 year old Jameson. Anyone have any other Irish favorites (since Lorax kindly included us Irish nuts in this group)?

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lorax

Oh, and Bob? The very best Cachaça is home-brewed, so it is very much a "white lightning" sort of thing.

The other drink made from Cachaça or Aguardiente is called a Canelazo. The recipe makes about 20 hotshots, (which is how Canelazo is consumed)

10 oz Cachaça or Aguardiente, the stronger the better
10 oz Peach nectar
4 cinnamon sticks
2 cloves

Heat the peach nectar and spices in a saucepan until it's too hot to stick your finger in. Add the Aguardiente, decant into shooter glasses, and sock it back.

The very first time I was introduced to this form of drinking, I consumed 10 shots. It was a grave mistake. Aguardiente is an insidious liquor - you don't feel it at the time, but you become completely plastered about 1 hour after you stop drinking it (hence, it's safer to not stop.) I have never, in my life, been so chuchaqui (hungover) in the morning.

Chironex

It makes me feel squiffy just thinking about it.

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Scot

Patty in Wisc

When I get skwiffee, my peeks get chink

My home made wines would knock you all on your butts hee hee.

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Patty




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Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

lorax

I dunno. My tipple of choice is something called "Aguardiente Reposado." It's a 180 overproof black rum-type drink.

Patty in Wisc

You got me there LOL. When I taste liquor that high in alcohol, I almost choke!
My wine sometimes goes down like cool-ade & sneeks up on ya. Some are around 18% alcohol where normally wines are 11-12%.
"I drink to make other people more interesting" LOL.
That was on a button I saw once & I loved it!

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Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.

alpha010

Anyone ever try that mystic bottle from the Dominican Republic called "Mamajuana Santiago"? Talk about a nice well rounded diet in a bottle.......got your leaffy greens, high fiber barks and sticks and rum! (who am I kidding, the stuff tastes like I distilled my compost pile)

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Get a little Love in your life. Jump in a Mosh Pit! The only place where every emotion one person can feel will join together and express all at once.

lorax

Patty, Reposado is fantastic because you never need more than 1/2 oz in your Cuba Libres. A bottle, which costs $5, lasts a really really long time.

Then again, to combat the use of harder drugs, the government made alcohol very very cheap here. It seems to be working.

Chironex

Patty, do you fortify your wine? You must be growing some bodaciously ripe grapes to get 18% alcohol (about 25+ brix). That's about the highest I have ever seen for unfortified wine. Potent juice!!!

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Scot

Dalmatiansoap

These are few of our domestic grappas
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cherry, caruba, fig, herba...

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Patty in Wisc

Scot, with some I make like port. After sugar turns to alcohol I measure specific gravity & add more sugar & let that work & then add more sugar. It's similar to how they make port except a good port matures in 20 years!! The more sugar, higher the alcohol.

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Patty




____
Patty in Wisc has sadly passed away 9/05/11. We will miss you Patty.