Knives and Drinks!

Working on a batch:

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Customer had broken the tip off of this one:

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Fixed er up for him.

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Cold working outside. Time for another wee dram. Lil Man says he wants some.

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A rare excursion for this bourbon hound...
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Just a little something from the reverse
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Crafted in small batches.
From the front label, this is from Batch 001 (in on one!!)... Bottle 9411.
I just threw that in for perspective because it's so easy not to think about things like small batch (it's loosely defined, at best) and production numbers. The number of barrels a big distillery has aging at any given time and the number of bottles coming off its production line daily are astounding. One time, I spent some time contemplating bourbon production in KY, then considered the rest of the country...I started trying to add other distilled spirits into the equation, and my brain broke!

I also remember being aghast when, during a Jim Beam distillery tour, they told us how much they paid in federal taxes every month. It's no wonder the revenuers were hated, and bootlegging became a thing.
And, for the record, the rambling is not a product of alcohol consumption - I haven't even raised my glass, yet...but the aroma of this one is enticing, and I think it's time.
Sláinte
 
Chronovore said:
Tell me about that cream liqueur. I'll occasionally enjoy a little cream liqueur instead of dessert, or in a cup of coffee.
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Its a local produce from Appenzell, Switzerland and it won the 'Best Liqueur Award' for best swiss cream...rightfully so, in my opinion.
They use spring water and milk from cows that spend all summer in the mountains.The malt matures in oak beer casks and tastes of nougat and caramel.
Säntis destillery has won dozens of prizes.
 
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