Spirits, what you drinking...

[VMAT4]

 

[babadono]

...been a minute for me.

Playing with various ratios of Dry Martini.

4:1 and 5:1 using Tanqueray and Dolin or Alessio Dry Vermouth with 1-2 dash of Scrappy's Black Lemon Bitters.

Whee!

Scrappy's Black Lemon is a really delicious option for those that go for adding a Bitters to your Martini. Very nice bitter Citrus character, though Black Lemon is technically an aged Lime from Persian culture... Of course, uncertain what Scrappy's is using specifically. That said, I prefer this to the more accepted option of Orange Bitters in the Martini. Very nice effect of amplifying the citrus character of a good London Dry.

Make me one... hold the vermouth

 

[escape2]

I've been making Old Fashioned lately, using Wild Turkey 101 as base.

Otherwise, it's usually Buffalo Trace with an ice cube or two.

 

[GM3]

Just curious, why add ice?! To me, it just made every drink I've tried with ice taste worse than without... It really skews the taste...! Wait... Could my ice be bad?

Spoiler: Yeah ok nevermind... My ice must really suck.

Ice quality does indeed matter when it comes to enjoying spirits, as it can significantly influence both the taste and overall experience. Here are some key points regarding the impact of ice on spirits and tips for enhancing ice quality:

Importance of Ice Quality​

1. Flavor Enhancement: Certain spirits can benefit from the addition of ice, which can unlock hidden flavors. When ice is added, the cold temperature helps activate aromatic molecules in the spirit, enhancing the overall flavor profile. This phenomenon is known as retronasal olfaction, where the cooling effect allows more volatile compounds to be perceived by the nose, enriching the tasting experience.
2. Dilution Control: The type of ice used can affect how quickly a drink dilutes. Clear ice, for instance, melts more slowly than regular ice cubes because it is denser and contains fewer air bubbles. This slow melting allows drinkers to enjoy their spirits without immediate dilution, preserving flavor integrity over time.

Tips for Making Better Ice​

• Use Purified Water: Starting with high-quality water can make a noticeable difference in the taste of your ice. Using distilled or filtered water helps eliminate impurities that can affect flavor.
• Clear Ice Techniques: To create clear ice at home, you can use methods such as:
  • Directional Freezing: This involves freezing water in a cooler inside your freezer, allowing the top layer to freeze first while impurities remain in the unfrozen water below.
  • Boiling Water: Boiling water before freezing can help reduce air bubbles and impurities, resulting in clearer ice cubes.
• Large Ice Cubes or Spheres: Using larger ice cubes or spheres not only looks appealing but also melts more slowly compared to smaller cubes, reducing dilution and keeping your drink chilled longer.

Spirits Best Served on Ice​

Many spirits are traditionally enjoyed over ice due to their flavor profiles being enhanced by chilling:

• Whiskey (Scotch/Bourbon): Many enthusiasts prefer their whiskey on the rocks as it allows for a smoother drinking experience while softening some of the stronger alcohol notes.
• Gin: A quality gin served on ice can be refreshing and aromatic, particularly when garnished with citrus.
• Rum: Gold rums often reveal additional flavors when chilled with ice, making them a delightful option for sipping.

In summary, not only does the quality of ice matter in terms of taste and experience, but there are also effective methods to enhance the quality of your ice at home. By using purified water and opting for clear, slow-melting ice, you can elevate your enjoyment of various spirits.

Ha! So I'm guessing everyone who uses ice uses such 'fancy' ice.. I tried rocks & others to cool down drinks, but I didn't really notice it making much of a difference, so just stuck to pour & drink. *shrug*

 

[A Surfer]

Simpler, but similar, tastes - in Irish Coffee, at my side right now
Sláinte !
View attachment 40574

One of my favorites. I find the majority of bourbon, Canadian Whisky, even better ones just too darn sweet. The Bushmills above is great.

I do mix with ginger ale, but not lots of mix. And before people say that the sweetness I'm complaining about is due to the mix, absolutely not. Ginger ale is a great mix when used appropriately and it easily allows the character of the spirits through.

Coincidentally enough, I just purchased a bottle of the Bushmills a few hours ago.

 

[VMAT4]

 

[A Surfer]

That's a decent Canadian whisky for sure. There is Dark Horse from Alberta as well that the LCBO used to stock. Haven't seen it though in a few years.

 

[A Surfer]

I take it you are in Canada?

 

[ryanosaur]

Michter’s Sour Mash

 

[VMAT4]

Michter’s Sour Mash

Sounds delicious.

 

[VMAT4]

 

[VMAT4]

I take it you are in Canada?

Nah. But you don't have to be to like this do you?

 

[VMAT4]

I really like the Stellum above. But, I found this review humorous. Can anyone take tasting notes seriously?

 

[A Surfer]

Nah. But you don't have to be to like this do you?

No. I guess I was a little surprised as you don't often see Canadian products mentioned in these type of threads. Irish, American, Scottish spirits for sure, but rarely Canadian.

 

[Steven Holt]

Maker's Mark on the rocks...

 

[VMAT4]

No. I guess I was a little surprised as you don't often see Canadian products mentioned in these type of threads. Irish, American, Scottish spirits for sure, but rarely Canadian.

I don't know why that is. They make good whiskey in the Great White North too!

 

[VMAT4]

Maker's Mark on the rocks...

No sweet vermouth? No dash of bitters? No maraschino cherry?

 

[Laserjock]

Excellent

 

[Steven Holt]

No sweet vermouth? No dash of bitters? No maraschino cherry?

Real Men drink straight up....

 

[Laserjock]

Real Men drink straight up....

Most of the time..