Official PCF Whisk(e)y Thread (62 Viewers)

The best bottle on the ship. But does anyone know a simple tool or method for opening quality Armagnac and some Cognacs that have these heavy ceramic-like seals? I generally have to chip them away, which leaves a hell of a mess and pretty much destroys the edge of a blade.

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Thanks, I've seen that advice and I'm hesitant to judge how much banging is "gently", and also hesitate to risk a $100+ bottle experimenting. :cool

I also don't like the jagged hard wax it leaves on the bottle neck after the cork is remove unless you go banging and prying some more.

I guess I was hoping for some kind of electrically heated wire thingy that would slice right through and leave a smooth-surfaced lip. Ah well...

The Laubade, along with others, is covered with material so hard it feels and chips almost like ceramic tile.
 
Getting your fruit in is part of any balanced diet.

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This single barrel is mediocre, so it's best as a mixer.
 
I've been noticing that demerara sugar is all of a sudden not on shelves where I live. I will need to order online. Anyone have a particular brand they prefer for old fashioneds? I just ran out of C&H which was ok
 
I've been noticing that demerara sugar is all of a sudden not on shelves where I live. I will need to order online. Anyone have a particular brand they prefer for old fashioneds? I just ran out of C&H which was ok
So, get this, we were in the Netherlands Antilles a decade ago scuba diving and my wife bought a box of tea bags to make tea and a box of Dutch made sugar cubes to sweeten them with. She seated they “taste better” but to me it’s the same Demerara flavor. Well, we bring a few boxes back and she only uses them to sweeten her tea, but they eventually run out. So I’m over here every few years buying a kilo or two of sugar cubes from the Netherlands and having them shipped to the USA.
 
Went cheap today, haven’t tried this one yet. Not bad - middle of the road basic bourbon. Torch was from last nights crem brûlée
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