This whole craft whiskey thing is going to far

[Boudie]

New Hampshire distillery makes invasive crab whiskey | wwltv.com

not on my list of unicorns

 

[MikeNice]

 

[Rupe]

Ya think?

 

[Texican]

 

[Jakethesnake]

I mean I wanna try it.

 

[Texican]

I mean I wanna try it.

I mean...I'd try a pour of it. I just wouldn't want to buy a bottle.

 

[Capn_Jackson]

I mean...I'd try a pour of it. I just wouldn't want to buy a bottle.

Same

 

[icehog3]

I've heard of whiskey finished in herring barrels, whiskey infused with reindeer antler, so much weird stuff out there and often a sucker to buy it.

 

[Texican]

whiskey infused with reindeer antler

If the threat of copyright infringement weren't looming, their marketing department would be basically obligated to call it "Stag Jr."

 

[Boudie]

Yea and whiskey finished in herring barrels would simply be called "CRAP"

 

[Texican]

Yea and whiskey finished in herring barrels would simply be called "CRAP"

For that authentic, "fishing trip lunch with grandpa" taste, I recommend a final finish in used Tabasco barrels. Serve neat, with saltines (preferably cold, soggy ones right out of an ice chest).

 

[Boudie]

Brings back memories but mine are of potted meat and spam. Let's not give these guys any ideas.

 

[zcziggy]

Can we call all that crap "whiskey coolers" like the wine coolers from the 80's?

 

[Boudie]

I've had some French Oak finished cask whiskies that can hold their own and I have a bottle of Tennesse whiskey finished with chocolate nibs that has just the slightest hint of dark dry chocolate. It's pretty nice as an after dinner drink.

When you start using seafood and in my opinion wine, especially port casks finishes it's a bit much. I can't handle Basil Hayden Rye because of the port barrel finish.

 

[Tacket]

Then there’s the mezcal made with raw chicken:

Meet Pechuga, the Mezcal Made with Raw Chicken

Many Tequila drinkers have taken the plunge into the world of mezcal. But pechuga mezcal, a traditional style that includes raw chicken in the distillation process, remains little-known in the U.S. Take a chance and you'll taste a unique spirit unlike any other.

www.winemag.com

Sent from my iPhone using Tapatalk

 

[Texican]

Then there’s the mezcal made with raw chicken:

Meet Pechuga, the Mezcal Made with Raw Chicken

Many Tequila drinkers have taken the plunge into the world of mezcal. But pechuga mezcal, a traditional style that includes raw chicken in the distillation process, remains little-known in the U.S. Take a chance and you'll taste a unique spirit unlike any other.

www.winemag.com

Sent from my iPhone using Tapatalk

This just took a turn for the worse.

 

[icehog3]

When you start using seafood and in my opinion wine, especially port casks finishes it's a bit much. I can't handle Basil Hayden Rye because of the port barrel finish.

The Basil Hayden Dark Rye was my first ever drain pour. I wouldn't even consider serving it to my enemies.

I'm not a fan of any of the wine finishes either, if I want sweet, I'll choose something sweet.

 

[MikeNice]

The Basil Hayden Dark Rye was my first ever drain pour. I wouldn't even consider serving it to my enemies.

I'm not a fan of any of the wine finishes either, if I want sweet, I'll choose something sweet.

I heard a guy say, "if I wanted sweet I would drink rum."

 

[Texican]

I heard a guy say, "if I wanted sweet I would drink rum."

I honestly think getting into bourbon may have ruined rum for me. Unless I find a super high proofer or something...it all tastes like sugar water now.

 

[icehog3]

I honestly think getting into bourbon may have ruined rum for me. Unless I find a super high proofer or something...it all tastes like sugar water now.

I've heard some of the cask strength rums (including some finished in whiskey barrels) are more satisfying to bourbon drinkers. I've only tried one that a friend sent me, it was close to 140 proof but amazing and not too sweet at all.