A few weeks back I made the error of purchasing a second bottle of Woodford Reserve Double Oaked (it was erroneous because I must not quite have assimilated the full depth of my disappointment first time round). A minority view, I know, but I just found the extra oaking a case of “over-egging the pud”…
Especially during prohibition. See: Winston Churchill Gets a Doctor’s Note to Drink “Unlimited” Alcohol in Prohibition America (1932) “I do not wish to be hurt any more. Give me chloroform or something,” he directed, while waiting for the anesthetist. ***** [Otto Pickhardt] is perhaps best known as the doctor who treated Winston Churchill when he was hit…
As a Brit living in North America if ever there were a cuisine that I have regular cravings for it is Indian, Indian long-since becoming the national cuisine, a most welcome antidote to the grimness of the then-British cuisine of the early ’70s. Inevitably, there is so much schlock out there or if one goes…
Here is an interesting tipple from Eau Claire. The nose is so compelling and though I preferred it neat (a good test) others mixed it with soda water or Pellegrino and thought it very pleasant. Small distilleries are doing terrific experiments in BC and Alberta outdoing the usual so-called premium brands of vodka and gin.…
This is, without doubt, the best Canuck tipple that I’ve had. It may well be the best vodka I’ve ever had. I can’t imagine a serious mixologist not having this as the essential base for mixing vodka-based classics or as the ideal canvas against which to create some new cocktails. Just a smidgeon warms the cockles of…
Why Writers Drink He is marooned in his cortex. Therefore it is his cortex he must assault. Worse, actually. He, his self, is marooned in his left cortex, locus of consciousness according to Eccles. Yet his work, if he is any good, comes from listening to his right brain, locus of the unconscious knowledge of…
Here’s a good overview of the state of NOLA brewing. All sounds quite positive so long as over-hopped IPAs aren’t indiscriminately peddled as good craft beer, as they have most elsewhere in North America. alcoholBeergastronomynew orleans
I had the good fortune to be able to taste a 100 year old Château Latour this past week. Now I’ve never had any strong desire to experience a vintage merely for its exclusivity and I certainly would not ever pay even a fifth of the market price for the privilege, however fantastic a wine…
Staying true to the spirit of the recipe as handed down by the patron saint of martinis, Luis Buñuel, here is a marriage made in heaven. The London Nº1 is an absolutely superb well-priced not gimmicky new gin on the market: so smooth, it was palatable straight up ice-cold! Where I respectfully deviated from Buñuel was my use of Fee Brothers bitters rather…
I had hoped to score a $20 bottle of Morgon but they were out. So I went with this one hoping for that dank, damp character that I so enjoy, impressions not exactly jibbing with an expert opinion as per below. In addition I experienced an almost carbonated bubbly feel on the tongue. The aroma was fantastic:…
manwithoutqualities 