-Dave-
Show us your latest beverage purchase
- Thread starter Lorax429
- Start date
-Dave-
lol
I got this 12 year aged Americano today. Tasted aweful by the way starbucks sucks in Phoenix.
Just kidding though. I grabbed some Revel Stoke. Its cheap. But I have been wanting to try it.
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Just kidding though. I grabbed some Revel Stoke. Its cheap. But I have been wanting to try it.
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That apple pie moonshine is amazing make sure it's cold though! I drink it straight with a few ice cubes.. You'll love it
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-Dave-
I've seen the Midnight Moon, it's worth the purchase?That apple pie moonshine is amazing make sure it's cold though! I drink it straight with a few ice cubes.. You'll love it
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-Dave-
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I just wrote that recipe down. Peach goes really well with bourbon (or, at least, I think so). I wonder if I can find Apple Bitters...Interesting, buddy of mine shared a drink recipe with me last week.
California Slim
3 parts whisky
1 part Peach Simple Syrup
It was a little strong so I used a little sprite to make it more palatable!
I was nice and buzzed after one drink!
It should also be noted that I was using Willett Family Reserve Rye! I can't
drink that straight, or with a couple of cubes! Too damn strong! Smh
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Baller!
Saw this in the store and it interested me enough to buy it. Kind of expensive ($55) for something I haven't tried...
Low Gap Wheat Whiskey is made by Crispin Cain, an apprentice of Hubert Germain-Robin, using 100% malted Bavarian wheat. Following a controlled, dry fermentation the beer is double distilled in an antique 16-hectoliter cognac still comes from the old Surrenne distillery. Originally, the still was intended for apple and grape spirits but they found it produced beautifully round, soft, elegant and complex whiskey. The whiskey is aged for a minimum of two years in three different types of barrels: new American oak, used Bourbon barrels (from Van Winkle), and used 350-liter Limousin oak barrels (formerly used for Germain-Robin brandy). After aging for a minimum of two years it is brought to proof using rainwater and bottled by hand.
Low Gap Wheat Whiskey is made by Crispin Cain, an apprentice of Hubert Germain-Robin, using 100% malted Bavarian wheat. Following a controlled, dry fermentation the beer is double distilled in an antique 16-hectoliter cognac still comes from the old Surrenne distillery. Originally, the still was intended for apple and grape spirits but they found it produced beautifully round, soft, elegant and complex whiskey. The whiskey is aged for a minimum of two years in three different types of barrels: new American oak, used Bourbon barrels (from Van Winkle), and used 350-liter Limousin oak barrels (formerly used for Germain-Robin brandy). After aging for a minimum of two years it is brought to proof using rainwater and bottled by hand.
whodeeni
the Cigar "Gangsta" ;0(
Got the same ones brotha! :eyebrow:
So have you tried it yet? It sure sounds interesting but it could all just be a great sounding story and a mediocre drink. I am certainly intrigued by the story though and I'd probably buy one for my home selection if I saw it.Saw this in the store and it interested me enough to buy it. Kind of expensive ($55) for something I haven't tried...
Low Gap Wheat Whiskey is made by Crispin Cain, an apprentice of Hubert Germain-Robin, using 100% malted Bavarian wheat. Following a controlled, dry fermentation the beer is double distilled in an antique 16-hectoliter cognac still comes from the old Surrenne distillery. Originally, the still was intended for apple and grape spirits but they found it produced beautifully round, soft, elegant and complex whiskey. The whiskey is aged for a minimum of two years in three different types of barrels: new American oak, used Bourbon barrels (from Van Winkle), and used 350-liter Limousin oak barrels (formerly used for Germain-Robin brandy). After aging for a minimum of two years it is brought to proof using rainwater and bottled by hand.