Drink of Choice
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PapaSop Just picked up the Bushmill Red because it came in yesterday according to my liquor man. Was going to do Manhattans because I also purchased the Luxardo Cherries. But, sometimes new tries lead the pack. The BushMill Red cured in bourbon barrels is nicely smooth for an appetizer and dangerous. Could drink this all afternoon. Just waiting for the sous vide salmon to get done.
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Joe Hell Darn it. Some more to try and find. Never saw those brands up here. Especially a cast strength.
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zbigjeff The Power P just came in yesterday with the Bushmill Red Label and bought that as a previous promise on the same page. The Power P will be next.
I went with a Tennessee night cap. It’s not bad at all.
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Jonathon s request, please list your drink of choice. I’ll start, I love bourbon and Coors Light or a good old Coors yellow belly. My bourbons of choice are Elijah Craig, Bulliet, Maker’s Mark, Jim Beam Black and W.L. Wellers. Now if I just want to pound down some drinks a good 7&7 can’t be beat.
Tex_77 Tonight is a new one for me. I’ve seen it for a while but I couldn’t take the label seriously…it’s ok to be whimsical now and then. My inner graphic designer often sways my purchases based on the font alone. I’m glad I took the plunge. This one is smoooooth
Better Living Through BBQ!
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Tex_77 Tonight is a new one for me. I’ve seen it for a while but I couldn’t take the label seriously…it’s ok to be whimsical now and then. My inner graphic designer often sways my purchases based on the font alone. I’m glad I took the plunge. This one is smoooooth
Joe Hell never seen that one around here, I’ll have to keep an eye out for it.
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Tex_77 Tonight is a new one for me. I’ve seen it for a while but I couldn’t take the label seriously…it’s ok to be whimsical now and then. My inner graphic designer often sways my purchases based on the font alone. I’m glad I took the plunge. This one is smoooooth
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skibumben that is exactly why it caught my my eye. Lol. The boss and I working on an entry!
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zbigjeff I have a deep love for A-literation so Bourbon and BBQ sounds great to me. There would be a few stumbling blocks but I could see it being done, thanks for the idea.
Get more help with your processing questions and learn more about processing meat by subscribing to our waltonsinc.com youtube page at https://wltns.link/waltonstv I am a Gorilla, love yourself
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zbigjeff I have a deep love for A-literation so Bourbon and BBQ sounds great to me. There would be a few stumbling blocks but I could see it being done, thanks for the idea.
Jonathon Yep, company stumbling blocks are always difficult when you have to involve legal. Hehehe. Maybe, you piggy back on other joint venture processes and follow the same criteria. Been there, done that.
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Some Weller anyone?
A barrel buy for one of our accounts.
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zbigjeff Lucky you! I’ve only seen it once and bought it immediately. I think I paid $45-$50? Good stuff! I got my second vaccination today. I’m celebrating with Godzilla Vs. Kong and a dram or three of various elixir. Buffalo Trace in the glass with Michter’s Rye waiting in the wings
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I am a little disappointed by the lack of comments about IPAs… After all, that is the best category of beer!
However, choosing a favorite is impossible, it has to be a list…
- Moscow Mule (1 Crabby’s Ginger Beer - 3 oz Tito’s Vodka - 3/4 to 1 Lime fresh squeezed - Also must be in a 100% copper mug!)
- Walnut River High Beam IPA
- Odell Myrcenary (Double IPA)
I am pretty non-discriminate on drinks though and I will try/drink absolutely anything.
I disagree, I do not care for the bitter taste and flavor of the popular IPA’s.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo I can drink one heavy IPA and that’s it. But, I love putting it in with roasts because it tends to work fairly well on the tenderness side. Plus, it doesn’t have THAT bite once its cooked. I also like using Guinness with corned beef. Maybe, I just like using beer and wines when brazing meats.
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@dennyo I can drink one heavy IPA and that’s it. But, I love putting it in with roasts because it tends to work fairly well on the tenderness side. Plus, it doesn’t have THAT bite once its cooked. I also like using Guinness with corned beef. Maybe, I just like using beer and wines when brazing meats.
zbigjeff I did a corned beef from scratch here a couple of years ago using pure Guinness to boil it in. (Edit, I’ve done many home corned beefs.) Guess I’m not a Guinness fan either. Many years ago I had a black and tan and was ok with it.
Now please do not think that I’m a bud, Hamm’s Miller or Coors (domestic) beer fan only. I love the red ales, the darks, the heavy malts, the infused beers with peach, with mango, with, with and the , and the others too! BUT, I can only drink t to 3 in a full afternoon, as they do taste great and are more filling.
But then I need to switch to either whiskey or wine for dinner. Beer, the types that I enjoy are filling.
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