Five O’Clock Friday: Irish Humor
Author: David From http://www.musingsoverabarrel.com/ • Sep 15th, 2023Category: Blog Entries.Local
A laugh to start the weekend.
Cheers!
Archives for the ‘Blog Entries.Local’ Category
Category: Blog Entries.Local
Few Bourbon With Fratello Arlequin
Author: David From http://www.musingsoverabarrel.com/ • Sep 15th, 2023Category: Blog Entries.Local
I was surprised to find that I haven't reviewed either part of this pairing previously. Both the Few Bourbon and the Fratello Arlequin have often been featured in my Instagram posts. Time to correct that.
Fratello Arlequin sports a chocolate brown Mexican San Andrés wrapper leaf over a Ecuardoran binder. The filler tobaccos are from Nicaragua and Peru. This one is a 6 1/4 x 54 Toro. (Every time I type Arlequin, my laptop autocorrects it to harlequin. Arlequin is the Spanish word for harlequin. Autocorrect can be annoying.) The cigar is the last one of a bulk purchase made in February 2022 so is well rested.
The medium bodied cigar gives rich notes of earth and cacao. There's roasted coffee and cinnamon coming through as well. As the cigar warms, the flavors picks up a sweeter, creamy aspect that smooths out the whole profile for a very enjoyable smoke.
Few Bourbon is one that seems to get mixed reviews from bourbon fans. It's a younger whiskey, aged less than four years, so still has a few rough edges, but I enjoy it. It's got bread, corn, and vanilla notes, with a fairly intense pepper and cinnamon spice. There's peppery finish is long lasting.
Few Bourbon drinks a little hotter than expected from the 100 proof. However, I am not sure that's really a bad thing when pairing with a flavorful cigar.
Cheers!
Georgian Chacha Tasting
Author: David From http://www.musingsoverabarrel.com/ • Sep 13th, 2023Category: Blog Entries.Local
Wherever you go in the world, there seems to be specialty alcohol "native" to the region. We once had Arak with a shop owner in Bethlehem who then wanted us to visit the "high end" part of his store. I remember getting a hotel manager in Italy to open his bar after a late arrival to explore Grappa. Most recently we got to try Unicum in Hungary last fall. Though it wasn't "in country" I recently had the chance to try Georgian chacha that was brought back from Georgia (the country not the southern US state.) Our son and his wife and were given a sampler of chacha by their friend who had been stationed there. Knowing I'd be interested, they brought it with them to share during a recent visit.
I found this an interesting tasting experience. It was fun to explore another regional liquor. Of our group, I think I enjoyed the chacha the most. The rest thought the strong alcoholic beverage was too harsh and not something they'd try again. I on the other I hand would, and am intrigued by some of the other stronger variations I've since read about.
Cheers!
Chacha is a pomace brandy distilled from the leftover grapes from wine making. The samples in the package were 45% ABV although I read that some natively brewed versions can reach 85%. It can be aged in various woods or flavored with herbs or fruits. Typically served very chilled, the bottles rested in the freezer for a bit before our exploration.
The four varieties in the sampler were Classic Chacha, Oak Aged Chacha, Honey Chacha, and Tarragon Chacha. That was the order in which we tried them. We also had some hastily gathered food pairings based on recommendations on the package.
The classic chacha was accompanied by a thin slice of ginger. The flavor I thought was fairly plain, with lots of the expected raw alcohol burn. A tiny nibble of ginger moderated the flavor. Next up was the Oak Aged variety. This one spent 12 months in oak barrels. The oak influence was strong and it reminded me of the oak notes present in bourbon. The suggested pairing was BBQ and cheese, which we faked with a some homemade sauce dabbed on a cracker with a bit of cheese. The oak aged flavor was definitely my favorite of the options.
The next pour, the honey chacha was perhaps the most mild. It had a sweet honey flavor. I found this one somewhat uninteresting, though my companions seemed to enjoy it the most. Finally it was time to try the tarragon flavored chacham. This was the strongest flavor of the group. And for my tastes, the least enjoyable. The mild licorice flavor was not enticing. Did I mention the beverage was green? I enjoy tarragon as a seasoning in many dishes, but it did not excite me as a drink flavor.
I found this an interesting tasting experience. It was fun to explore another regional liquor. Of our group, I think I enjoyed the chacha the most. The rest thought the strong alcoholic beverage was too harsh and not something they'd try again. I on the other I hand would, and am intrigued by some of the other stronger variations I've since read about.
Cheers!
Buzzard’s Roost Cigar Rye and Rocky Patel A.L.R. 2nd Edition Pairing
Author: David From http://www.musingsoverabarrel.com/ • Sep 11th, 2023Category: Blog Entries.Local
I was fortunate enough to win a random drawing in a Facebook Bourbon and Cigar group for a bottle of Buzzard's Roost Cigar Rye recently. I had not heard of Buzzard's Roost prior to this event. The Kentucky company sources whiskey and then uses specifically prepared barrels to finish. From the website,
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We start by sourcing the best aged whiskey we can find, but the real magic is in our barrels. We use only brand new, 53-gallon white oak barrels that are carefully toasted and very lightly charred. Each one is designed from the ground up to deliver a specific flavor profile.We work closely with our cooperage to tweak every parameter of the barrel - from the seasoning to the charring to the development of our custom toast profiles. All of our barrels are unique and proprietary to our company, giving Buzzard’s Roost a truly one-of-a kind flavor. After resting only a few weeks in our new barrels, the whiskey is purposefully transformed and ready for bottling.
The initial batch of Cigar Rye was released in April 2022 to much success, and Batch #2 followed in late 2022. The mash bill consists of 95 percent rye and 5 percent malted barley, and is bottled at 105 proof. Buzzard's Roost uses all #1 char barrels to finish their whiskeys. The light char allows other flavors from the different barrel treatments to be highlighted. For the Cigar Rye, the charred barrels are smoked over aged tobacco leaves.
Buzzard's Roost Cigar Rye pours a bright amber brown, viscous liquid. Rye spice and smoke greet the nose. A deeper inhalation picks up a trace of alcohol. Upon sipping, a touch of tobacco smoke hits but very quickly there's a sweet and citrus impression coming through. Caramel and a citrus rye spiciness take the foreground. After the sip, the dry leather and smoke note lingers for a long time. The smoke finish is mild and reminiscent of tobacco and wood.
Since the whiskey was unknown to me, I chose to pair it with a known, old favorite, Rocky Patel Aged Limited Rare 2nd Edition. I select one in the limited edition Bala vitola. The Bala is a 5 3/4 x 58 Perfecto that is widest at the foot. It was created for a special limited humidor from Rocky Patel. I don't own one of the $2,500 humidors, but managed to obtain a few of the cigars at a cigar event attended by Rocky Patel last winter.
The ALR 2 starts out with a bold pepper kick. As the burn progresses the profile is quickly joined by espresso and cocoa. The touch of sweetness that lingers in the finish completes the picture.
The Buzzard's Roost Cigar Rye had a different flavor profile than a lot of finished whiskeys. It wasn't as sweet as a port or rum cask finish. Neither is it a peat smoke finish. The tobacco and smoke flavors of the Buzzard's Roost Cigar Rye complimented the similar profile of the cigar. Additionally, it's an enjoyable flavor that does not overwhelm and could just as easily be enjoyed alone, without a cigar.
Cheers!
Buy a Priest a Beer Day
Author: David From http://www.musingsoverabarrel.com/ • Sep 9th, 2023Category: Blog Entries.Local
September 9 is "International Buy a Priest a Beer Day." This annual holiday serves to remind us that priests are real people who also enjoy a good beverage. This recognition is the brainchild of the folks over at The Catholic Gentlemen.
Even if you aren't able to buy a round or two for your favorite priest today, raise a pint today in honor of the men who devote their lives to the Church.
Cheers!
This festive holiday traces its origins back to the pious deed of St. Hopswald of Aleyard, the first man to buy his priest a beer. The legend goes that St. Hopswald, a master brewer by trade, was a Teutonic pagan who was converted and baptized by a zealous Catholic priest.
One day, St. Hopswald committed a grievous sin. Without wasting a moment, he ran quickly to his priest and confessed. Later that day, as he was particularly enjoying the peace of a clean conscience, St. Hopswald was so filled with gratitude for his priest’s sacramental ministry that he rushed to the rectory and offered to buy his priest a beer.
Okay, if you haven’t figured it out by now, St. Hopswald wasn’t real, but your priest is, and without priestly ministry, getting to heaven would be well nigh impossible!
Believe it or not, priests are real people, and they enjoy socializing over good food and drink as much as anyone. They also have a thankless and difficult job, a job that we couldn’t get to heaven without. Priests are the lifeblood of the Church, and they deserve some appreciation.
Even if you aren't able to buy a round or two for your favorite priest today, raise a pint today in honor of the men who devote their lives to the Church.
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| The late Pope Emeritus Benedict XVI celebrates his 88th birthday. |
Cheers!
Five O’Clock Friday: The Sad Life of Bread
Author: David From http://www.musingsoverabarrel.com/ • Sep 8th, 2023Category: Blog Entries.Local
The things that could have been.
Cheers!
Gatherings: Casual-Fancy Meals to Share
Author: David From http://www.musingsoverabarrel.com/ • Sep 8th, 2023Category: Blog Entries.Local
We are always on the lookout for new recipes and food ideas to try. Colleen is as passionate about cooking and baking as I am about cigars and bourbon. As such, there are stacks of cookbooks, recipes, and food related books throughout our home. My role is mostly that of a consumer, while Colleen manages the preparations as well. There's a new book on the table that I expect will contribute to our dining pleasures.
Gatherings: Casual-Fancy Meals to Share is a new addition to the extensive library from America's Test Kitchen. The premise of the book is simple -- themed meals for entertaining friends in your home, with minimal stress. Easy plans for cocktails and appetizers, through the main course, and on to dessert are illustrated.
The book begins with some basic planning tips before getting into the meat (no pun intended) of the book. Each themed meal is presented in an easy to follow guide along with timings and tips. There's a "game plan" for the preparations which could start a few days in advance, all the way up to the hours before your guests arrive. The chefs include numerous options throughout for streamlining or simplifying the process based the situation.
The individual recipes within each organized meal are easily made on their own as well if you simply want to supplement your own plans. There's a handy listing of the recipes by course; drinks, appetizers, main courses, sides, desserts, etc. You can scan the list to mix and match as your tastes, and pantry, warrant.
The book contains numerous color photographs of the dishes. It's an attractive book and one that would make a welcome gift for both budding cooks and new hosts, as well as experienced chefs looking for inspiration. The book sitting in our living room has attracted the attention of visitors.
The publication date for Gatherings: Casual-Fancy Meals to Share is September 19, 2023. It is available for preorder from America's Test Kitchen as well the usual online book sellers.
Cheers!
Teeling Irish Whiskey For A Humid Evening
Author: David From http://www.musingsoverabarrel.com/ • Sep 6th, 2023Category: Blog Entries.Local
I was staring at my whiskey shelves recently, comtemplating what I wanted to sip. I focused in on the Teeling Small Batch Irish Whiskey bottle. This particular bottle was bottled in May of 2016, and my notes say I acquired it in February of 2019. It's been around awhile. Needless to say I don't frequent the Irish whiskey selections I have. Teeling seemed a fitting lighter drink for the humid evening.
Upon pouring, I was immediately struck by the bright straw yellow color of the beverage. It was a marked change from the brown bourbon I am accustomed to seeing in my usual beverage. The whiskey is mild and subtle but still flavorful. I get notes of caramel and vanilla, with a very light spice. There's a dark, sweet fruit influence as well to add interest. I actually enjoyed the Teeling more than I expected, and it certainly exceeded any dim memory I have of it after so many years.
Teeling Whiskey makes their Small Batch by individually aging whiskies in used bourbon barrels. The whiskies are then blended and aged for six months in rum casks. Then resulting whiskey is bottled at 46% ABV.
Upon pouring, I was immediately struck by the bright straw yellow color of the beverage. It was a marked change from the brown bourbon I am accustomed to seeing in my usual beverage. The whiskey is mild and subtle but still flavorful. I get notes of caramel and vanilla, with a very light spice. There's a dark, sweet fruit influence as well to add interest. I actually enjoyed the Teeling more than I expected, and it certainly exceeded any dim memory I have of it after so many years.
The Rocky Patel LB1 is a smoke I've been smoking more of recently. The medium bodied cigar has notes of coffee, cedar, earthiness, a touch of spice, and a mild sweetness in the finish. When I took a preview sip of the Teeling Irish Whiskey before picking a cigar, I gravitated right to the LB1 selection as a fit. My instincts were correct and the pairing was spot on.
The high humidity fortunately did not affect the cigar, but my glass remained wet from dew. After a bit I noticed the label on the bottle was getting soggy. I topped my glass off before taking the bottle inside, increased the speed on the fan, and enjoyed the rest of the smoke.
Cheers!
Sunday Cocktails and Oliva Serie V Lancero
Author: David From http://www.musingsoverabarrel.com/ • Sep 5th, 2023Category: Blog Entries.Local
This edition of "Sunday Cocktails on the Deck" features a twist on a classic drink, and a "classy" version of a favorite cigar. It's no secret that the Old Fashioned is a go-to cocktail for us. It's quick and easy to make, shows off the flavors we love in bourbons and ryes, and is simple to modify for variety.
This time we employed Bulleit Bourbon, along with the Backstrap syrup from J.H. Bards. And of course the standard Luxardo cherry. For the twist, I added a slice of the bourbon peaches prepared recently. I also substituted 1/2 ounce of the 2 ounces of bourbon with the Bulleit bourbon syrup that the peaches had been soaking in.
The peach influence was minimal but did give the drink a slightly sweet fruit note. The first version I made used only the peach slice without the bourbon substitute. The result told me the peach-flavored bourbon had the bigger affect on the flavor. In any event, the peach slice made a tasty treat at the finish of the drink.
For this afternoon smoke I selected an Oliva Serie V Lancero. I've posted numerous times about the cigar line. It remains a favorite. I've been purchasing more and more lanceros frequently of late. I find them especially enjoyable with morning coffee or afternoon drinks. It's an elegant vitola to the eye and in the hand. The flavors are typically somewhat enhanced. I was once given good-natured ribbing in a cigar lounge for my "girly cigar" by a friend, who later in the evening had selected a lancero as well. "It looked fun," he explained. Yes, it is.
Cheers!
Cheers!
Athletic Brewing Free Wave Hazy IPA
Author: Chris ODonnell From https://odonnellweb.com/pelican/ • Sep 4th, 2023Category: Blog Entries.Local
I took a six pack of Athletic Brewing Free Wave hazy IPA camping this past weekend. I'll be drinking it again. And again. And again.
It tastes like a hops forward (55 IBU) hazy IPA. The mouthfeel is a little thin, which is an issue with all NA beers, but you really have to be looking for it to notice. If somebody just handed you a pint glass of this beer you'd think it was just a good IPA.
This is my new favorite NA IPA.
