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The Pub / Re: Mezcal (artisnal)
« on: July 18, 2015, 03:28:48 PM »
My order of Alipus is due in next week anxious to try
Alipus San Andres ... Complex, rich, intensely floral.
Alipus San Juan del Rio ...  rich, smokey, pleasantly sweet.

Brand description from Caddell Williams
"    ALIPUS, bottled at the Los Danzantes distillery in Santiago Matatlan, is Mexico’s best-selling authentically artisan mezcal. It is produced in limited amounts, and we are fortunate to obtain enough of it to sell into the USA market. It is fabulous, fabulous product. I have been, with real pleasure, to all three of the distilleries, any of them a 2- 2 1/2 hour drive from Oaxaca City. When Jaimé Muñoz and I visited San Andrés, we got lost, passing the same funeral procession 3 times.

    Alipus is a wonderful demonstration of what’s special about artisan distillation. Each distiller has his own way of approaching the delicate task of purifying and focusing the flavors and aromas he’s extracting from roasted and fermented mature agaves. In addition, you can also recognize the influence of soil and altitude as expressed through the classic agave species espadín(genetic ancestor of tequila’s agave weber).

       Alipus artisan mezcals are distilled from agave espadín by the same tiny family distilleries who supply the Mezcalero bottlings (the difference being that Mezcalero batches are distilled from wild/semi-wild agaves)."
end quote

There are many others....

Euge....they sell good mezcal in your location?

The Pub / Re: Mezcal (artisnal)
« on: July 14, 2015, 06:24:58 AM »
I found the price to be steep someone is getting a nice premium.  I am thinking that good
mezcal should be Fresh and not aged, clear in color and the dang worm thing is a gimmic.

The Pub / Mezcal (artisnal)
« on: July 13, 2015, 11:04:21 AM »
Ok we have a whiskey thread that goes pretty deep. So what say the masses on this topic?

I had a bottle of Vago Mexicano sampled it and thought it gave me a headache. Was NOT the mezcal
because the rest of the bottle did not give that result.  I did find it smokey, floral and earthy
with a smidgeon of water to open it up....I would buy it again only change the variety just to see.

I wanted to try alipus but there was not a drop to be found in BFE whyo...

If you want to delve deeper check out the web presence of VAGO they are as much about
building from the agave as we are about building from the grain YMMV.

The Pub / Re: Choose your obsession
« on: July 05, 2015, 07:47:30 PM »
There is this really affordable cheese press on the bay...... :-\

The Pub / Re: In the immortal words of Ken Kesey....
« on: June 29, 2015, 10:12:03 PM »
I've been thrown under the bus, does that count?
Only if there was a distinct "thump thump" afterward.....

Commercial Beer Reviews / Re: Commercial Saisons
« on: June 29, 2015, 06:22:07 AM »
Finally got to try FunkWerks.  It is for sure worth a visit if you get the chance.
The Saison was so nice flavorful and clean...if that is a word you can use with saision.
Had the bbl aged quad and it stood out as a great beer also.  I liked the strong belgian golden
and the apricot saison as well.   Had to drive so had to stop tasting.

Wood/Casks / Re: How to proceed with oak cubes?
« on: June 29, 2015, 06:16:56 AM »
I would suggest that you sanitize the oak with your distilled spirit, then ditch the spirit, and
put the cubes into secondary with your beer. Leave in secondary until you achieve the
flavor profile you desire.  For the method of insertion, I would suggest a weighted nylon mesh
bag to hold your cubes submerged in the beer.

Wood/Casks / Re: Porter burbon oaked and dryhop
« on: June 17, 2015, 06:01:22 AM »
I just made Denny's BVIP and put about 2/3 cup of bourbon into 5 gallons of porter.  The bourbon
was kept in a vacuum bag with an 8" Oak med toast spiral for prolly 6-8 months.  The beer is
very good.  One oz of bourbon is not a lot in 5 gallons of beer. Add one ounce at a time and taste
until you get your desired result.

The Pub / Re: If I could bother my friends here for a little help...
« on: June 14, 2015, 05:12:50 PM »
Ping!  one more

All Things Food / Re: recommend some Pots and Pans
« on: June 13, 2015, 06:19:03 PM »
The fridge's name is New c0okware Dave!

All Things Food / Re: cooking with habaneros
« on: June 05, 2015, 09:57:18 PM »
I had good luck with a de-seeded habanero, tossed into a blender with some lime juice and
a dab of salt.....FRAPPE.....add that to your salsa, chili,

Also use the  de-seeded Habanero in the cooking oil....saute' the thing then pull out the chunks
using the oil to cook your pork for green chili....yowsir!

The Pub / Re: What's the Weather Like Where You Are?
« on: June 01, 2015, 11:37:38 AM »
Somebody threw the switch.  It's summer today......mid 80's.  I waited all winter for this.

All Things Food / Re: Brown Ale and Ribs
« on: May 29, 2015, 09:45:23 PM »
Great sequence. Looks kinda strangely familiar........

All Things Food / Re: Growing food - The Garden Thread
« on: May 29, 2015, 09:41:53 PM »
you got bok choy?  I had mine sprouted under a black fabric, pulled the cover off
and here came the time I looked at em, they were gonzo.  :'( :'(

Anyhow, I just chunk up the bok choy stems and toss em in the stir fry.  The
green leafy part can go in your salad or the stir fry also think the meaty stalks
may make for a good fermented veggie as in lacto. YMMV

The Pub / Re: Whiskey
« on: May 27, 2015, 07:24:23 AM »
but Bourbon is a better drinker IMO.

+1 ^^

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