My cider that I made last year is super dry. Like, a couple of times I've actually stirred some simple syrup into it. Only some of the bottles carbonated, though, which is odd. The caps seem intact, there's a tiny *pfft* when they open. And others foam and pour like you might expect. But after almost a year in the bottle, it's really mellowing out. Was basically undrinkable at Christmas without some serious adulteration.
Did Justine mention we did a flight of hot pepper ciders yesterday? Habanero, ghost pepper, jalapeno, etc.
Did a tasting of this hard cider label yesterday, after paddling (and after some peach ice cream). This particular "vintage" was really yummy. Dry, almost champagne like. Some of the other varieties, especially the seasonal, peach one, were quite tasty too, but I brought this home with me.
My cider that I made last year is super dry. Like, a couple of times I've actually stirred some simple syrup into it. Only some of the bottles carbonated, though, which is odd. The caps seem intact, there's a tiny *pfft* when they open. And others foam and pour like you might expect. But after almost a year in the bottle, it's really mellowing out. Was basically undrinkable at Christmas without some serious adulteration.
This place has a number of varieties, even an IPA style. I was pleasantly surprised.
Did a tasting of this hard cider label yesterday, after paddling (and after some peach ice cream). This particular "vintage" was really yummy. Dry, almost champagne like. Some of the other varieties, especially the seasonal, peach one, were quite tasty too, but I brought this home with me.
My cider that I made last year is super dry. Like, a couple of times I've actually stirred some simple syrup into it. Only some of the bottles carbonated, though, which is odd. The caps seem intact, there's a tiny *pfft* when they open. And others foam and pour like you might expect. But after almost a year in the bottle, it's really mellowing out. Was basically undrinkable at Christmas without some serious adulteration.
Did a tasting of this hard cider label yesterday, after paddling (and after some peach ice cream). This particular "vintage" was really yummy. Dry, almost champagne like. Some of the other varieties, especially the seasonal, peach one, were quite tasty too, but I brought this home with me.
On 4 May 1964, the United States Congress recognized Bourbon Whiskey as a “distinctive product of the United States.” The Federal Standards of Identity for Distilled Spirits (27 CFR 5) state that bourbon must meet these requirements:
Bourbon must be made of a grain mixture that is at least 51% corn.
Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
Bourbon must be aged in new, charred oak barrels.
Bourbon may not be introduced to the barrel at higher than 125 proof (62.5% alcohol by volume).
Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.
Bourbon aged for a period less than four years must be labeled with the duration of its aging.
If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.
Only whiskey produced in the United States can be called bourbon.
Had a rendezvous with my old punk band, Crib Death, last weekend. (I played synth under the name Scabs Manilow.) We drank far too much of this stuff and, unanimously, we all felt fine the next morning. So, before leaving Austin, I had to grab a couple more bottles.
On 4 May 1964, the United States Congress recognized Bourbon Whiskey as a âdistinctive product of the United States.â The Federal Standards of Identity for Distilled Spirits (27 CFR 5) state that bourbon must meet these requirements:
Bourbon must be made of a grain mixture that is at least 51% corn.
Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).
Bourbon must be aged in new, charred oak barrels.
Bourbon may not be introduced to the barrel at higher than 125 proof (62.5% alcohol by volume).
Bourbon which meets the above requirements and has been aged for a minimum of two years, may (but is not required to) be called Straight Bourbon.
Bourbon aged for a period less than four years must be labeled with the duration of its aging.
If an age is stated on the label, it must be the age of the youngest whiskey in the bottle.
Only whiskey produced in the United States can be called bourbon.
Had a rendezvous with my old punk band, Crib Death, last weekend. (I played synth under the name Scabs Manilow.) We drank far too much of this stuff and, unanimously, we all felt fine the next morning. So, before leaving Austin, I had to grab a couple more bottles.
I thought bourbon had to be distilled in Kentucky....
Had a rendezvous with my old punk band, Crib Death, last weekend. (I played synth under the name Scabs Manilow.) We drank far too much of this stuff and, unanimously, we all felt fine the next morning. So, before leaving Austin, I had to grab a couple more bottles.
