Beverages and Blades - Traditional of Course

dIlLsLT.jpg
 
I found a bottle of an old friend whom I have had a hard time finding. This version is a bit tamer (86°) than the 104° version that I first encountered in 1977-1979, but just as warming. It was way cheaper than our bourbons at that time, but then a few years later . . .

CsljdIv.jpg


- Stuart
 
Duckdog said:
My error on 1917, Dylan - must have been something in my drink. It was, indeed, the 2017 vintage that I thought might be a bit premature, but your report indicates that the vintner (and they are very reputable and spendy) was able to turn out a fine wine that is drinkable within 2 years of harvest. Kudos!
Click to expand...

Honestly, Stuart, your explanation causes your original point to make much more sense, it went way over my head before. But yes, I would agree, such a young vintage seems ill advised. I am assuming that since it is a blend of sorts, one that is supposed to mimic British Claret, maybe they can get away with using younger wines?

black mamba said:
Taylor, can you describe the difference in a "West Coast Style" Stout?
Click to expand...

Jeff, as far as I know, anything with "West Coast" in the preface is going to be more hop forward, which I think is the case with Taylor's beverage. Or at least, it is supposed to be, I cannot recall if I've had that one before so I can't say for certain.


Continuing with my Salted Caramel Porter this morning, quite nice in such brisk weather.

NDiA2t8.jpg
 
Prester John said:
They still make Stroh's? Haven't seen it since the 1980s!
Nice knife, by the way.
Click to expand...
Thanks. It's an old favorite.
I've seen Stroh's on the shelf for a while now. Stroh's tried everything and tried hard, but went under around 2000. I just checked, and it's Pabst that owns the name. Might as well buy Pabst and save a couple bucks per 30.
 
You must log in or register to reply here.
Back
Top