Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)

[Mizmazzle]

Balance in all things!!

[WhiskeySandwich]

@Giles interesting and that totally makes sense. More nuanced that I thought, for sure. I’m partial to darker heavier beers anyway so I might give this a shot. Thanks!
In my youth it was about the buzz only but these days I just enjoy the “art” of the brew or spirit.

[WhiskeySandwich]

@ARNC michter’s is legit. Haven’t had it in a while but I may pick one up too since you mention it.

[ARNC]

@WhiskeySandwich thanks for the confirmation - the US*1 bourbon was on offer, so it will be joining a Method and Madness Hickory Wood Finish and a Kyrö Wood Smoke Malt Rye in a few days.

[Jett129]

@ARNC Glad to hear that. Let us know how you like it. The Michters 10 year old still remains one of my all time favorite bourbons. Sadly it’s impossible to get at an affordable price. They didn’t even have it at the distillery when I was down there last year.

[ARNC]

@Jett129 the 10yo is £185 here – a bit high for me to buy on a whim!

Will let you know what I think of the new purchases when they arrive.

[Jett129]

@ARNC For whatever it’s worth,that’s at least $75 cheaper than the best price I can get it for. Still pretty expensive.

[mclaincausey]

Looking forward to trying this.

[Jett129]

@mclaincausey It’s from NOM 1579, and you shall not be disappointed.

[mclaincausey]

Yah love the blanco, Arte Nom, G4, so expecting a lot from the rep.

[ARNC]

Hickory on the inside and on the outside this evening – anyone got a better pairing?

[goosehd]

@ARNC Good play!

[ARNC]

@goosehd thanks!

[gouki74]

Well guys, since it's the season and it's now ready, I present to you a really typical drink from my place, it is called "La chèvre" (The goat).

So it is a barrel preferably made of stainless steel but it can also be made of oak where we put fresh apple juice as well as spirits like rum, ricard, whisky and others ingredients (vanilla,caramel)... (each resident has their own secret recipe).

The barrel must be strong enough to withstand pressures of up to 15 bars.

The mixture builds up pressure and after 2 weeks/1 month at room temperature, it is finally ready. We then obtain a super compact mousse which must be drunk very quickly.

it's very nice after a good meal, especially after a good cheese specialty (like a raclette or a fondue).

Here's my barrel:

[endo]

you got me with 'must be drunk very quickly' @gouki74

[gouki74]

@endo

I forgot to mention, for the braviest, you can put a little something in the glasse before adding la chèvre, like some special spirit from here also, the "Génépi" is the better solution, it's made from herbs from the mountains around here.

[Giles]

I like how you have to ratchet strap the container down...

[gouki74]

Yes you never know if it explodes or not, there is still 10 bars of pressure for now.

It's also practical for opening the tap.

[goosehd]

@gouki74 Can you show us a picture of the finished product and how does it taste or could you describe it for us (your recipe)? It is something I am completely unfamiliar with but I am highly intrigued as to how it tastes.

Do you drink it as an aperitif/digestif or as an occasional drink shared with company?

[WhiskeySandwich]

@goosehd @gouki74 also curious about this. And, is that in an actual manCAVE?? ...and the Captain Morgan's.....is that a....pump soap dispenser?