You have started early Dood!I am slurping slowly a sticky thick mixture of The Famous Grouse Blended Scotch mixed with Blarney's Country Cream Cream Liquor. It is very tasty and rich on the tongue.
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 can't recommend this.
I really appreciate a good Tawny Port. Even if not a true Portugal Port.A friend brought this back from Portugal and while not really a spirit it's rather good.
I found that at Absinthe strength, Absinthe, "all my troubles went away!"
I've had Swiss absinthe around 60-70% and it was very smooth.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
Do you like their other expressions? The no age statement is a red flag to me.I can't recommend this.
What's makes it not a true port? I know almost nothing about port, other than I like it.I really appreciate a good Tawny Port. Even if not a true Portugal Port.
I won't speak for others, but I will guess what was being referred to in the true/not true port designation.What's makes it not a true port? I know almost nothing about port, other than I like it.
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.From my limited experience, tawny ports are good, but of limited complexity compared to vintage. Way cheaper too.
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.What's makes it not a true port? I know almost nothing about port, other than I like it.
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.But this says Product of Portugal on the label?
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.
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.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.
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.