Weekend Open Thread: The cause and the solution to all of life’s problems…
That is actually a line from the Simpson’s episode when Springfield reenacted Prohibition (The Beer Baron episode). I was not sure what I was going to write this afternoon for my open thread. I sure as heck don’t want to touch this past week in memes. It is just too much of a kick in the teeth. As much as I am sickened by Wednesday, I am equally sicked at calls by major media figures for “cleansing” of fellow Americans with whom they disagree.
So, let’s drink!
Actually my muse came in the form of an extremely timely UPS delivery. As companies have been trying to find creative ways to deal with the cancellation of SHOT show, Gerber takes the lead by partnering with Tin Cup Whisky for their pair of online product reveal conferences. Many gun and knife companies have sponsored Happy Hours at SHOT Show. But Gerber sent Happy Hour to us. I will tell you about how it goes. I am scheduled for next Thursday afternoon if I recall correctly. They are also sending us product samples. Whisky and Knives…what could go wrong?
So what is your spirit of choice? I am actually a Laphroaig drinker, though I don’t turn down the offer of a less funky single malt or even a quality blended Scots Whisky..
Even more contentious might be how you take your spirit of choice…
I am less well versed in American corn whiskey and bourbons, though I have tried many along the way. Dan Eastland (Dogwood Custom Knives) introduced me to Jefferson’s Ocean at one of his Saturday night Blade Show dinner parties. He has bought me a double each year since. Maybe I can get a quad at this year’s dinner if we are ever allowed to see anyone again.
Picking up where I left off writing this afternoon (it is now midnight), I just got back from a neighbor’s dinner party. His friend is a catering chef and has been hard up for work this past year. My neighbor has a pretty astonishing wine cellar, and told him to pick a bunch of bottles and build a multi course meal around them. Mussels, Crab and shiitake pasta alfredo with Bentons (local Knox) ham, Crusted halibut with turnip puree, cherry glazed double cooked brisket, and a chocolate cheesecake. Each with accompanying wine. Then we switched to bourbon.
It was fantastic.
Alright, switching to the housekeeping stuff before I turn into a pumpkin.
Congrats to David Mc. You are the winner of last week’s AG Russell FIST. You aren’t eligible to win the Case trucker hat I have to give away this week. More knives are on the way. We should start receiving SHOT samples any day now, which will get passed along to y’all.
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Fact Check…True.
Alright boys and girls, I’m off to bed. Have a good one and comment away. I am off to sleep, the second Happiest Place on Earth.
StuartB
I like a nice whisky, but it gives me the mother of all hangovers. As an one time Englishman its lots of fun to call a Scottish person “Scotch’ and watch them loose it!
Mark R
I enjoy whiskey from time to time. Bourbon, rye, the occasional blend. I do enjoy a good whiskey sour or Manhattan!. Now, I try not to be a snob, but almost every Scotch I’ve tried tastes like perfume! I find it off putting. I have had one that a good friend shared with me-McCallan(?). It was 18 or 20 years old! It was delicious.
Now, in Texas, we also have an ample supply and variety of Tequilas . Some are respectable sippers.
Clay, you have some very interesting friends! Sounds like a terrific evening.Alas, Mitchner’s doesn’t send much of their best stuff to north Texas.! I await your Tin Cup reviews! Weatherman says we may get 4 inches of snow in the next couple of days! Sounds like perfect weather for a good book by the fireplace and a dram or two! Stay safe!
Ricky Hockensmith
“Crowbar” gave me a big laugh. The whiskey I drink occasionally is usually Irish in origin; e.g. Bushmills, Tullamore Dew. Just hits the spot on a cold January morning. Maxwell House improves with a dose, too. Ravens are moving on. . . Titans are tough but Defense held the incredible Derrick Henry in check.
Footnote: Baltimore used to be the center of rye whiskey production.
Hocky
cmeat
laphroaig is heavily peated, more so than the other islays, pretty funky; acquired taste. i don’t bother with the ten year unless it’s the cask strength.
it’s a good idea with any spirit to climb one level up in age. vodka is simpler… just get multiply distilled.
the NE was home to rye and some of them are coming back. canadihoonihan whiskeys are all considered rye, but don’t need to contain any, just have the appropriate “profile.”
the vast majority of bourbons are predominantly karn. some forgo the rye for wheat. maker’s mark and larceny, etc. a little softer than the rye’s sharpness.
if you like peated scotch try ardbeg.
gran centenario or tres mujeres are solid bets for jalisco blue agave tequilas. your on your own tring the smoky mezcals; very scotchlike- i’m partial to 400 cunejos, but it is very rich.
my go to bourbon is maker’s cask strength, tough to beat at the price point. same for f.e.w. immortal rye- the infusion of tea softens the rye hit.
rum is the last frontier that the hipsters haven’t caused rpice skyrocketing (in high school 21yr old chivas royal salute was 35ducks, now over one fifty… demand, etc.). i’m partial to stuff from the four square distillery although i go with their less spendy real mccoy label. the lack of regulations on rum distillation and labeling allows for lots of added sugars, the aforementioned producer has self imposed restrictions on the process and uses none.
brandy (can’t call it cognac unless it’s distilled from champagne) leads me to the 8yr old asbach uralt or seven star or grand fine metaxa.
StuartB
CMEAT – a life well lived