decided to check out the other previously untasted---------
HEY BLOOF, 35 CLOVES OF GARLIC LATER?!?!?!!!??? . . .
roared the 85,968 SRO crowd in Old Potrero Stadium.
Uh, you really want me to explain that? Okay, it's no big deal, I just felt like having linguine with garlic and oil, love to eat garlic, hadn't any in a while and made myself half a pound of pasta with a garlic and oil mixture that contained 35 cloves of garlic. I have an idea as to what constitutes an "average clove" of garlic, so when I say 35 cloves, I'm not talking about 35 segments where some of the pieces are microscopic, I'm talking about the equivalent of a certain sized piece. I guess my "average clove" of garlic would be about the size of a quarter, with appropriate plumpness.
Okay folks, . . .
ARE YOU READY FOR SOME RYE?!?!???!!???????????
I was told that the Old Potrero rye products were 'different' and not to expect a typical bourbon/rye type of experience. One of the products delivered by UPS yesterday was . . .
Old Potrero Single Malt Whiskey:
which, as the label says, is a distilled spirit made from a mash of pure rye malt and aged two years in new, used UNcharred oak barrels. Yes, UNcharred oak barrels, because that's the way the Colonists made their whiskey. The practice of using charred oak barrels didn't come along until much later. This rye is also made in the old fashioned, small copper pot still tradition, instead of a stainless steel vat.
This bottle was in fact aged two years and four months according to the label, with an 'in barrel' date of December 9, 1998 and a bottling date of April 20, 2001 and is bottle number 3021 of a production run of 4005 bottles. What caught my eye immediately after all the stuff I mentioned above, including the three paragraph history of the whiskey and distillery, was the fact that it's 124.4 PROOF!!!
WOW!!! and uh, oh, . . .
I thought to myself. This stuff is as strong as Booker's and I just had 101 proof bourbon a few hours ago. Well, it was a good thing I had that linguine with 35 cloves of garlic and oil, Wilburrrrrrr . . .
because this was a whiskey tasting experience indeed, and like no bourbon or rye, or really anything I've ever had before.
Taking my first sip at 2125 hours, 25 minutes after pouring, even at the sixth and last sip at 2245 hours, I still had a hard time figuring out the flavor profile, so, I guess that means . . .
I'll have to try it again.
But as for my first try at this I'll say it tasted like fermented pears, perhaps like a pear wine would taste, rosin, like the block of stuff my mother used to 'rosin up the bow' with for her violin, honey and white wine. The whole experience from palate to finish was in fact like doing a wine, rather than whiskey tasting. Altogether, a very pleasant experience, quite different and intriguing. The whiskey is very light colored, like a highly filtered, 'supermarket' style apple juice. This light color is because it is minimally aged, and done in uncharred oak barrels. It is the aging in oak that gives a whiskey its deep colors over time.
Old Potrero Single Malt Whiskey comes in two forms, the other one is aged longer and charred oak barrels are used. These whiskeys are made by the Anchor Distilling Company, something I found very interesting, since they make one of my favorite beers, Anchor Porter and are generally thought of as a beer company.
HEY BLOOF, 35 CLOVES OF GARLIC LATER?!?!?!!!??? . . .
roared the 85,968 SRO crowd in Old Potrero Stadium.
Uh, you really want me to explain that? Okay, it's no big deal, I just felt like having linguine with garlic and oil, love to eat garlic, hadn't any in a while and made myself half a pound of pasta with a garlic and oil mixture that contained 35 cloves of garlic. I have an idea as to what constitutes an "average clove" of garlic, so when I say 35 cloves, I'm not talking about 35 segments where some of the pieces are microscopic, I'm talking about the equivalent of a certain sized piece. I guess my "average clove" of garlic would be about the size of a quarter, with appropriate plumpness.
Okay folks, . . .
ARE YOU READY FOR SOME RYE?!?!???!!???????????
I was told that the Old Potrero rye products were 'different' and not to expect a typical bourbon/rye type of experience. One of the products delivered by UPS yesterday was . . .
Old Potrero Single Malt Whiskey:
which, as the label says, is a distilled spirit made from a mash of pure rye malt and aged two years in new, used UNcharred oak barrels. Yes, UNcharred oak barrels, because that's the way the Colonists made their whiskey. The practice of using charred oak barrels didn't come along until much later. This rye is also made in the old fashioned, small copper pot still tradition, instead of a stainless steel vat.
This bottle was in fact aged two years and four months according to the label, with an 'in barrel' date of December 9, 1998 and a bottling date of April 20, 2001 and is bottle number 3021 of a production run of 4005 bottles. What caught my eye immediately after all the stuff I mentioned above, including the three paragraph history of the whiskey and distillery, was the fact that it's 124.4 PROOF!!!
WOW!!! and uh, oh, . . .
I thought to myself. This stuff is as strong as Booker's and I just had 101 proof bourbon a few hours ago. Well, it was a good thing I had that linguine with 35 cloves of garlic and oil, Wilburrrrrrr . . .
because this was a whiskey tasting experience indeed, and like no bourbon or rye, or really anything I've ever had before.
Taking my first sip at 2125 hours, 25 minutes after pouring, even at the sixth and last sip at 2245 hours, I still had a hard time figuring out the flavor profile, so, I guess that means . . .
I'll have to try it again.
But as for my first try at this I'll say it tasted like fermented pears, perhaps like a pear wine would taste, rosin, like the block of stuff my mother used to 'rosin up the bow' with for her violin, honey and white wine. The whole experience from palate to finish was in fact like doing a wine, rather than whiskey tasting. Altogether, a very pleasant experience, quite different and intriguing. The whiskey is very light colored, like a highly filtered, 'supermarket' style apple juice. This light color is because it is minimally aged, and done in uncharred oak barrels. It is the aging in oak that gives a whiskey its deep colors over time.
Old Potrero Single Malt Whiskey comes in two forms, the other one is aged longer and charred oak barrels are used. These whiskeys are made by the Anchor Distilling Company, something I found very interesting, since they make one of my favorite beers, Anchor Porter and are generally thought of as a beer company.
