I was gonna say that I was really surprised to see you drinking that one.
What did you think?
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Official PCF Whisk(e)y Thread (61 Viewers)
- Thread starter jbutler
- Start date
What did you think?
Billy Baroo
Full House
Happy 4th everyone! Be safe and have fun!
Billy Baroo
Full House
Almost time for the fireworks show!
Billy Baroo
Full House
Nothing beats a front row seat on your own front porch!
I may die
Okay, so a few things:
- most rock and rye I've had is gross. This stuff is quite tasty. It's a sweet manhattan or old fashioned that someone has been making for 40 years and their recipe has kinda blended together in a lot of ways. Also, we ended drinking a fair bit of this before we realized it's like mid 80s proof and we were getting lit up pretty fast.
- crown royal peach, oh my god. I can understand why people are snapping this shit up. It is straight candy. Super sweet, very fake peach, and you don't even care. I'm pretty sure that if you were to make a pitcher of ice tea with no sugar and then just dump this bottle into it you'd be stacking people in the corners before the day was over.
- calumet 16, oh boy. really like this stuff. brought this for a friend who really enjoys the brown stuff and we both drank this nice and slow.
- Octomore for the fire after the wives take the kids to bed
My neighborhood is rocking with like 5x as many fireworks going off as normal this year.
picked up a 1/5th of the crown peach today to try out.
A4 v B6
A4- Strawberry, mint, proof, pepper
mint, red fruit, oak, long finish, very tasty
B6- caramel, earth, proof
Oak, cinnamon, long finish
Both of these were amazing pours. In the end I went with the one that tasted almost like a cocktail straight from the bottle.
winner: A4
C5 v D8
C5- fruity, grass
red fruit, mint, wintergreen, short finish
D8 - cinnamon, caramel, earth
cinnamon, brown sugar, spice on finish, long finish, oily mouth feel
C5 tasted amazing, but the finish is immediate. I am guessing it is 85-90 proof, I would love to have a stronger version of this. D8 tasted great like a classic bourbon and has the best mouth feel and finish.
Winner: D8
Your finalists
A4- Strawberry, mint, proof, pepper
mint, red fruit, oak, long finish, very tasty
B6- caramel, earth, proof
Oak, cinnamon, long finish
Both of these were amazing pours. In the end I went with the one that tasted almost like a cocktail straight from the bottle.
winner: A4
C5 v D8
C5- fruity, grass
red fruit, mint, wintergreen, short finish
D8 - cinnamon, caramel, earth
cinnamon, brown sugar, spice on finish, long finish, oily mouth feel
C5 tasted amazing, but the finish is immediate. I am guessing it is 85-90 proof, I would love to have a stronger version of this. D8 tasted great like a classic bourbon and has the best mouth feel and finish.
Winner: D8
Your finalists
FDLmold
Royal Flush
My prediction for the final is that wolfpack likes the D
Something a little different tonight. I have a buddy who spent some time over in Ireland this year that raved about this. Really tasty, clean and smooth, very good combo of peat and Irish whiskey.
Billy Baroo
Full House
love the A and the D
FDLmold
Royal Flush
ADHD loves the Calumet 16 - 8.8/10
I mean, ever since the day I married one, I've thought New Englanders were weird... but if this doesn't make you gag, your stomach is much stronger than mine:
"Invasive crabs become whiskey
Michael Casey, ASSOCIATED PRESS
CONCORD, N.H. – Care for a hint of crab in your whiskey?
A New Hampshire distillery has come up with its newest concoction called “Crab Trapper” – whiskey flavored with invasive green crabs.
Tamworth Distilling, a maker of craft spirits, is not afraid of pushing boundaries with unexpected flavors. In the past, the distillery produced a whiskey with the secretion from beavers’ castor sacs. Last year, it was turkey over the holidays and before that the notoriously pungent smell of durian.
The company said the body of this peculiar brew has hints of maple, vanilla oak, clove, cinnamon and allspice. And no, you won’t get any crab legs in the drink.
Why did the company choose green crabs?
Searching for a fresh flavor, Tamworth Distilling cast its eye to the sea. Distiller Matt Power said the company heard about the problems caused by the invasive green crabs from the University of New Hampshire Extension’s Gabriela Bradt.
The crabs, which came over on ships from Europe in the mid-1800s and landed on Cape Cod, have taken the region by storm. These saucer-size crustaceans with a murky green color have decimated the area’s marine ecosystem, outcompeting native species for food and shelter.
Bradt, a fisheries extension special-ist, said the crabs are “so numerous that they have really impacted shellfish habitats and fisheries because they are also voracious predators.” A good example, she said, was the soft-shell clam fishery, which has suffered millions of dollars in losses.
How do you make crab whiskey?
The crabs, caught off the coast of New Hampshire by fisherman Dwight Souther, are taken to the distillery, where they are boiled to produce what Power called “a stout crab broth.” Power said the broth is fortified with alcohol then goes through a distillation process that separates out the funky smells of the crab from the more inviting aromas.
The goal, Power said, is to get rid of the smells he compared to tidal flats, leaving behind those that might be reminiscent of “the sea breeze on a warm day down by the coast.” Then, the distillery adds a corn and spice mixture that includes coriander, cinnamon, bay leaf and mustard seed. That mixture is then added to a cask of the distillery’s bourbon that has been aged for several years.
What does the whiskey taste like?
The company said the body of this peculiar brew has hints of maple and vanilla oak and finishes with heavier notes of clove, cinnamon and allspice. What it doesn’t have is anything that might be associated with a crab dinner: Even though the distillery uses about a pound of crabs for each bottle of whiskey, you won’t get any crab meat, shells or claws with your shot.
The distillery’s sales manager, Jillian Anderson, said the whiskey, available on site, at Philadelphia’s Art in the Age and online, has grown in popularity. At the distillery’s tasting room, Anderson said, customers have been intrigued but a little hesitant until they hear the story behind the whiskey."
The crabs, caught off the coast of New Hampshire by fisherman Dwight Souther, are taken to the distillery, where they are boiled to produce what Power called “a stout crab broth.” Power said the broth is fortified with alcohol then goes through a distillation process that separates out the funky smells of the crab from the more inviting aromas."
"Invasive crabs become whiskey
Michael Casey, ASSOCIATED PRESS
CONCORD, N.H. – Care for a hint of crab in your whiskey?
A New Hampshire distillery has come up with its newest concoction called “Crab Trapper” – whiskey flavored with invasive green crabs.
Tamworth Distilling, a maker of craft spirits, is not afraid of pushing boundaries with unexpected flavors. In the past, the distillery produced a whiskey with the secretion from beavers’ castor sacs. Last year, it was turkey over the holidays and before that the notoriously pungent smell of durian.
The company said the body of this peculiar brew has hints of maple, vanilla oak, clove, cinnamon and allspice. And no, you won’t get any crab legs in the drink.
Why did the company choose green crabs?
Searching for a fresh flavor, Tamworth Distilling cast its eye to the sea. Distiller Matt Power said the company heard about the problems caused by the invasive green crabs from the University of New Hampshire Extension’s Gabriela Bradt.
The crabs, which came over on ships from Europe in the mid-1800s and landed on Cape Cod, have taken the region by storm. These saucer-size crustaceans with a murky green color have decimated the area’s marine ecosystem, outcompeting native species for food and shelter.
Bradt, a fisheries extension special-ist, said the crabs are “so numerous that they have really impacted shellfish habitats and fisheries because they are also voracious predators.” A good example, she said, was the soft-shell clam fishery, which has suffered millions of dollars in losses.
How do you make crab whiskey?
The crabs, caught off the coast of New Hampshire by fisherman Dwight Souther, are taken to the distillery, where they are boiled to produce what Power called “a stout crab broth.” Power said the broth is fortified with alcohol then goes through a distillation process that separates out the funky smells of the crab from the more inviting aromas.
The goal, Power said, is to get rid of the smells he compared to tidal flats, leaving behind those that might be reminiscent of “the sea breeze on a warm day down by the coast.” Then, the distillery adds a corn and spice mixture that includes coriander, cinnamon, bay leaf and mustard seed. That mixture is then added to a cask of the distillery’s bourbon that has been aged for several years.
What does the whiskey taste like?
The company said the body of this peculiar brew has hints of maple and vanilla oak and finishes with heavier notes of clove, cinnamon and allspice. What it doesn’t have is anything that might be associated with a crab dinner: Even though the distillery uses about a pound of crabs for each bottle of whiskey, you won’t get any crab meat, shells or claws with your shot.
The distillery’s sales manager, Jillian Anderson, said the whiskey, available on site, at Philadelphia’s Art in the Age and online, has grown in popularity. At the distillery’s tasting room, Anderson said, customers have been intrigued but a little hesitant until they hear the story behind the whiskey."
The crabs, caught off the coast of New Hampshire by fisherman Dwight Souther, are taken to the distillery, where they are boiled to produce what Power called “a stout crab broth.” Power said the broth is fortified with alcohol then goes through a distillation process that separates out the funky smells of the crab from the more inviting aromas."
I like it too.
Waiting patiently for it to hit Oregon. Really want this bottle!
Ayuh.
I’ve enjoyed every pour of the Evan Williams BiB. And at $20, it’s definitely going to be my regular sipper.
This is a really good barrel, especially at retail. I went back and bought another. I assume it’s the same barrel.
Compass Box is a wonderful producer - they hold annual whisky dinners in DC every year. And Peat Monster has been a favorite in our house for at least 20 years. Even the Hedonism grain whisky is outstanding. If you stumble across a bottle of the discontinued Oak Cross, please grab it and sell it to me!I’m trying
joepro
Flush
AlbinoDragon
Flush
This brings a woile new meaning to the phrase "ship in a bottle". Every time I saw one, I never imagined the bottle would get filled with something delicious though.
BruceWayne
Flush
Price check:
Calumet 16yr $130
Blackened rye $100
??
Calumet 16yr $130
Blackened rye $100
??
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