The Climax moonshine was surprisingly drinkable. For a unaged spirit it was fairly smooth and had the tell tale peppery note of rye. Don't see me going to that bottle often except when friends drop by and they want to sample some. Will definitely have to check into that Barbancourt.....
Most modern producers use absolutely no heads or tails. Those portions go directly to the fuel column. Hearts only for modern Cachaca.
Was just shooting the breeze recently with a big distillery operator from Brazil and he shared there plant layout with me. A batch continuous system with potstills.
Each cut is rendered in a different still. A huge plant that only stops running a few hours a day.
@Unsensibel said:
smaug I get all of my Cachaca straight from Brazil... Helps to know a couple of people living there that travel to the states regularly :D
If I read the label correctly it's distilled multiple times ( although 2 is already multiple ). Pretty smooth by itself too
nice.
My wife has a co worker that travels back and forth. He brings back some barrel aged for me and it is so wonderful.
batch 2 or 3, batch 2 would be more appropriately called 'single malt vodka' than 'vodka' if such a name were allowed... 3 goes better with cranberry..
Stout, glorious stout. I brewed it 2yrs ago, the flavors have come out great. on those nights when its really cold I put in a few drops of Tabasco sauce to spice it up a bit. MMMMM a nice roast stout with a little spice.
@Daniel said:
some port as well. gotta learn how to make that.
Really close, is a strong melomel (fruit-mead), such as a 4-gal batch of mead I made for my wedding reception, 1 gal honey, one # 10 can of black currants, one #10 can of black raspberries, top off to 4.5 gal, a little fermaid-k, a little DAP, let it go a a month, add another 1/2 gal of honey or so, let it finish out, rack several times to clear, add more honey if it dries out.... about a year it tastes somewhat similar to port... or at least that is what the stumbling guests said when I had it on tap at my reception ;-) I try to have a soda keg ready to tap most of the time, I change up the fruit once in a while, I call my latest one "Fiddy... Fiddy bucks a gallon..." if you add part of a wine kit, it would be closer to real port..
then again you can skip all that fermentation crap and add neutral to the frozen berries and just sit back and try to not fall down drunk....
Comments
One of the best I had so far
Some of the best bourbon I've ever had
Must have been good? I see the bottle looks completely empty.
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Nature of the beast. You see what's in the background. :)
A filtering flask?
I'm more like I am now than I was before.
It ain't a dragon but it does the trick. I'm still working with smaug to get my dragon
A friend of mine was left a whiskey collection in a friend's will 12 years ago, tonight is a sampling of a few botlles..
Wow what an honor.
Do tell please.
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Geez Mike, I got a buzz from just looking and drooling. Please do follow up n tell... =P~
Well Larry, the curiosity finally got the best of me. Had to try it.
And?
Killing myself with this here. So unbelievably good.
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The Climax moonshine was surprisingly drinkable. For a unaged spirit it was fairly smooth and had the tell tale peppery note of rye. Don't see me going to that bottle often except when friends drop by and they want to sample some. Will definitely have to check into that Barbancourt.....
Wud Juh pay?
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Did the scallops mix well?
Man, I sure do miss those Crystal River/gulf coast scallops!
No scallops here. How weird is that?
I miss the bug hunts in Marathon too. (altough we do get some GOOD lobsters here)
I'm more like I am now than I was before.
Careful amigo. That rum'll punch ya!
I'm more like I am now than I was before.
@Kapea, those scallops have long since been eaten. Larry, the bottle was $27. I'm guessing that when the thrill wears off that the price will drop.
Caipi!
I have not seen that brand here locally.
You know Cachaca is not what it once was.
Most modern producers use absolutely no heads or tails. Those portions go directly to the fuel column. Hearts only for modern Cachaca.
Was just shooting the breeze recently with a big distillery operator from Brazil and he shared there plant layout with me. A batch continuous system with potstills.
Each cut is rendered in a different still. A huge plant that only stops running a few hours a day.
StillDragon North America - Your StillDragon® Distributor for North America
We were just out to dinner. Ordered Myers dark rum because I haven't had it in a long time. Varnish. Dark varnish.
@smaug I get all of my Cachaca straight from Brazil... Helps to know a couple of people living there that travel to the states regularly :D
If I read the label correctly it's distilled multiple times ( although 2 is already multiple ). Pretty smooth by itself too
727 and cranberry, yummy
nice.
My wife has a co worker that travels back and forth. He brings back some barrel aged for me and it is so wonderful.
StillDragon North America - Your StillDragon® Distributor for North America
Nice!
batch 2 or 3, batch 2 would be more appropriately called 'single malt vodka' than 'vodka' if such a name were allowed... 3 goes better with cranberry..
Stout, glorious stout. I brewed it 2yrs ago, the flavors have come out great. on those nights when its really cold I put in a few drops of Tabasco sauce to spice it up a bit. MMMMM a nice roast stout with a little spice.
some port as well. gotta learn how to make that.
Really close, is a strong melomel (fruit-mead), such as a 4-gal batch of mead I made for my wedding reception, 1 gal honey, one # 10 can of black currants, one #10 can of black raspberries, top off to 4.5 gal, a little fermaid-k, a little DAP, let it go a a month, add another 1/2 gal of honey or so, let it finish out, rack several times to clear, add more honey if it dries out.... about a year it tastes somewhat similar to port... or at least that is what the stumbling guests said when I had it on tap at my reception ;-) I try to have a soda keg ready to tap most of the time, I change up the fruit once in a while, I call my latest one "Fiddy... Fiddy bucks a gallon..." if you add part of a wine kit, it would be closer to real port..
then again you can skip all that fermentation crap and add neutral to the frozen berries and just sit back and try to not fall down drunk....
I have some 8 year old Panty dropper. It's as close to sweet port as you'd like. Nice port colour too.
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