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Spirits, what you drinking...
- Thread starter Soniclife
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- Nov 18, 2021
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Yes, I actually slept really well for hours which is a special occasion for me and I feel really good now. Between my asthma coughing, night sweats, allergies, crying nightmares that I am told I experience but never remember there always seems to be something preventing a solid sleep for some hours...LoL. I drink a lot of water and fresh squeezed orange juice and to have a treat like this creamy scotch concoction I am sipping is really cool.Good God
You have started early Dood!
Is that because you fear others buying it all up?
Or is it just meh?I really appreciate a good Tawny Port. Even if not a true Portugal Port.
I found that at Absinthe strength, Absinthe, "all my troubles went away!"
I find that excellent cask strength whiskies can come in at 60-65% ABV and be perfectly drinkable. Just had a 63.9% Chichibu at a bar and it was delectable
Curvature
Major Contributor
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- May 20, 2022
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I've had Swiss absinthe around 60-70% and it was very smooth.
OP
- Thread Starter
- #1,209
Do you like their other expressions? The no age statement is a red flag to me.I can't recommend this.
OP
- Thread Starter
- #1,210
What's makes it not a true port? I know almost nothing about port, other than I like it.
Pareto Pragmatic
Active Member
I won't speak for others, but I will guess what was being referred to in the true/not true port designation.
My experience with port is limited (in variety and in price). But I find Tawny port to be a good drink, a good after dinner/dessert wine. Vintage port is another animal entirely.
Technically, any port from Portgual (more technically the Duoro river valley) is a port. But "port style" wine can be made other places. I assume a lot of those are tawny style.
Vintage port is like a wine, it will age in the bottle. So if you buy a new bottle, you might want to wait 20 years to drink it. Or more. There is not a lot of aging before the bottle.
Tawny port is a blend of pre-aged ports, and will not age in the bottle. It's meant to be consumed NOW. Pre-aged, pre-oxidized.
From my limited experience, tawny ports are good, but of limited complexity compared to vintage. Way cheaper too. But you can get vintage port at reasonable (for wine) prices. I would compare them to non-vintage Champaign versus vintage Champaign. Non-vintage is nice, but vintage with some age? Mind blowing, at least for me.
Not that I do much vintage Champaign, I have only bought one bottle once. But I have mooched off others on occasion!
OP
- Thread Starter
- #1,212
I usually buy a LBV, they seem much better than the tawny I've had, for not much more. I'm avoiding vintage as I don't need any more money pits.
Pareto pretty much hit it: considering a true port being from Portugal. There are many “ports” both ruby and tawny from elsewhere. My first tawny was Australian iirc.
Not that it is a bad thing if it’s not from Portugal; I am assigning no value judgement.
OP
- Thread Starter
- #1,214
But this says Product of Portugal on the label?Pareto pretty much hit it: considering a true port being from Portugal. There are many “ports” both ruby and tawny from elsewhere. My first tawny was Australian iirc.
Not that it is a bad thing if it’s not from Portugal; I am assigning no value judgement.
I wasn't commenting about that product in particular, my statement was that I enjoyed Tawny Ports that weren't from Portugal as well.
OP
- Thread Starter
- #1,216
Ah, I didn't get that. In the EU it's either proper port, or it's called something else.I wasn't commenting about that product in particular, my statement was that I enjoyed Tawny Ports that weren't from Portugal as well.
OP
- Thread Starter
- #1,217
Just tried finding some of those on sale in the UK, and failed other than some expensive Australian bottles, which wasn't what I was looking for.I wasn't commenting about that product in particular, my statement was that I enjoyed Tawny Ports that weren't from Portugal as well.
I think, now that you mention Australia, Whisker's Blake Tawny Port was my first one, recommended by a wine shop in San Francisco to go with some Pork Tenderloin. That was a long time ago. Now they just call it Tawny. *shrugs My Time Machine just broke down so I don't know what it was called back then.
OP
- Thread Starter
- #1,219
My guess is the cost of production and shipping from Australia to the UK makes it a hard sell against real port, so it's never established itself here as a competitive alternative. Shame, I like lots of drinks that are similar to very well known protected styles, but from somewhere else. I also like that established classics are protected so they cannot been made endlessly cheaper, ruining the quality.I think, now that you mention Australia, Whisker's Blake Tawny Port was my first one, recommended by a wine shop in San Francisco to go with some Pork Tenderloin. That was a long time ago. Now they just call it Tawny. *shrugs My Time Machine just broke down so I don't know what it was called back then.
