tag:blogger.com,1999:blog-617966887138253806.post8168481708152516560..comments2024-03-19T08:33:50.717-04:00Comments on Spirited Remix: Scoreboard: Angel's Share 2, DJ 0DJ HawaiianShirthttp://www.blogger.com/profile/00282879189919576765noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-617966887138253806.post-28591898798435009632011-03-10T09:10:45.457-05:002011-03-10T09:10:45.457-05:00Very interesting.
This brings to mind Balvenie...Very interesting.<br /><br />This brings to mind Balvenie's Caribbean Cask, which is their whisky that is partly aged in old rum barrels.<br /><br />http://www.liquorsnob.com/archives/2010/09/the_balvenie_14_year_old_carib.php<br /><br />I'm not a huge fan of Laphroaig, but I'm not against this idea. I could see myself trying it with a bourbon.DJ HawaiianShirthttps://www.blogger.com/profile/00282879189919576765noreply@blogger.comtag:blogger.com,1999:blog-617966887138253806.post-39221617522709110882011-03-09T20:04:12.441-05:002011-03-09T20:04:12.441-05:00Ralfy (the awesome whisky reviewer on Youtube) did...Ralfy (the awesome whisky reviewer on Youtube) did an experiment a while back where he created "rumsky" by combining a cask strength Laphroaig with Wray & Nephew Overproof rum. If I were to make a suggestion, I would try the rum aging again with any overproof rum like the Wray & Nephew either mixed with another favorite rum or whisky and see what happens.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-617966887138253806.post-21323958379037216232010-05-06T14:12:58.427-04:002010-05-06T14:12:58.427-04:00Keith,
It's hard to say. This barrel previou...Keith,<br /><br />It's hard to say. This barrel previously had rye whiskey in it, and so I was unaware the extent to which that would affect the rum (and a fairly subtly flavored one, at that). I expected the rum to come out overwhelmingly smokey, but instead it came out with flavors mostly of wood, and very sweet (because of all the evaporation).<br /><br />As for the rye that was previously in there, I had no clue how it would turn out, but the source rye was so strongly flavored that it just tastes like smoke (but it's still very good). http://spiritedremix.blogspot.com/2009/11/cask-part-3-final-cask-round-2-part-1.html<br /><br />I really love Morgenthaler's idea about the cocktail aging. Please do try it, and then send me some. :) The other day I met another DC booze blogger Matt Hamlin... he actually tried some of Morgenthaler's aged cocktails on the west coast and loved it, and is thinking of doing it himself soon. http://ajiggerofblog.com/DJ HawaiianShirthttps://www.blogger.com/profile/00282879189919576765noreply@blogger.comtag:blogger.com,1999:blog-617966887138253806.post-27101270013253951342010-05-06T13:40:54.553-04:002010-05-06T13:40:54.553-04:00Interesting experiment - in line (sort of a diff t...Interesting experiment - in line (sort of a diff take) with what Jeffrey Morgenthaler is doing with barrel aged drinks. How different was the result vs what you expected in terms of taste/aroma etc?<br /><br />I'm thinking about a new project involving three diff bottle aged drinks. Just need the drive to carry through on it.KeithPhttps://www.blogger.com/profile/06066691829767062879noreply@blogger.comtag:blogger.com,1999:blog-617966887138253806.post-45016485410105881872010-05-02T09:11:18.156-04:002010-05-02T09:11:18.156-04:00I'll insert a dirty joke here.
Congratulation...I'll insert a dirty joke here.<br /><br />Congratulations, man. 200mL is nothing to sneeze at.Colemanhttps://www.blogger.com/profile/14531787851607955545noreply@blogger.com