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chadwick211 · 2 years ago

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Perfect New Year Gift Ideas 2023

The year 2023 is just around the corner, and we're all excited to make it a great one. New Year's celebrations are in full swing as December draws to a close. We exchange gifts with friends, family, and loved ones as we wish them a prosperous new year. Here are some New Year Gift Ideas 2023 from Sendgifts to make your celebrations even more fun. With these new year gift ideas, spending time with your loved ones will be even more enjoyable.

Sendgifts, a leading online liquor store, is the best place to buy liquor online. We have a wide selection of drinks, including wines, liquors, craft beers, champagne, and more. With Sendgifts, you can also send amazing New Year's Eve gifts online to your friends and family.

New Year Gift Ideas

Johnnie Walker Blue Label Blended Scotch Whisky

Johnnie Walker Blue Label is one of the rarest blended whiskies available in the world. A honey-colored whisky with a spicy, smoky fragrance.

The first sip is surprisingly sweet and honeyed, then the smoke gently creeps in like fog at dawn, softly surrounding the edges of the tongue giving way to a luxuriously long, warming, smoky finish. Best served neat, along with an ice-cold water to enhance its powerful character.

Jameson 18 Year Irish Whiskey

Jameson 18 Years was made to make any occasion memorable. This is an 18-year-old whiskey, the kind of thing you only pull out for best mates. And if you want to impress them just throw this line into conversation: “It’s a unique blend of three signature distillates matured in the finest oak for almost two decades and is given a final marrying period of at least 6 months in a fresh American oak barrel, adding a unique complexity and elegance’. Ok, that is a mouthful. Just let the bottle do the talking.

Its long lingering finish carries the theme of the wood, spice and toffee right through to the end.

Macallan 12 Year Scotch Whisky

Macallan 12 Year is a classic sherry-cask-matured Speyside that makes a very good gateway into the single malt category. Flavors of fruitcake, warmed bread, soaked raisins, and clove lead to a warm, medium to long finish noted with pear, cigar and peppery clove notes.

Deliciously smooth, with rich dried fruits and sherry, balanced with woodsmoke and spice. Described by F Paul Pacult, the renowned international whisky writer, in his book Kindred Spirits as 'simply the best 12-Year-Old single malt around'.

Blanton’s Single Barrel Bourbon

Blanton’s Single Barrel Bourbon, the world’s first single barrel bourbon whiskey produced at the Buffalo Trace Distillery at Frankfort, Kentucky, and launched in 1984 by master distiller Elmer T. Lee. The presentation, taste and finish are all excellent. A staple bourbon for any collector or home bar enjoyer.

A deep, satisfying nose of nutmeg and spices. Powerful dry vanilla notes in harmony with hints of honey amid strong caramel and corn. A medium finish composed of returning corn and nutmeg flavors. Best served neat or on the rocks. Bottled at 46.5% ABV/VOL (90 Proof).

Sheridan's Coffee Layered Liqueur

Sheridan's Coffee Layered Liqueur is consisting of two bottles that resemble a terrific Irish coffee when layered in the correct proportions. One section is filled with a black liqueur, consisting of coffee and whiskey flavors, while the other is filled with a white liqueur of milk white chocolate. The ausschank blend in these ingredients with one unique pouring spout in the bag.

A beautiful blend of dark coffee chocolate liqueur with a silky-smooth vanilla cream liquor. Tilt the glass to allow the dark chocolate liquor to layer below the cream and it will resemble the best Irish coffee you’ve ever had. It contains 15.5 per cent alcohol by volume. A must try!

Patron Xo Cafe

Patron XO Cafe is a dry and low-proof coffee liqueur. It’s a combination of Patron silver and the essence fine coffee. This liqueur is a blend of vanilla, chocolate, and coffee aromas. It also has a light tequila taste and chocolate notes. It is recommended to Store it in the freezer. Avoid repeated re-freezing

It is excellent for sipping after dinner, as a premium cocktail ingredient, or as a unique and delicious dessert topping. It is delightful in Martinis or on vanilla ice cream. Enjoy!

Johnnie Walker Red Label Blended Scotch Whisky

Johnnie Walker Red Label is crackling with spice and bursting with vibrant, smoky flavors. It’s a blend that combines light whiskies from Scotland’s East Coast and more peaty whiskies from the West, creating an extraordinary depth of flavor. Johnnie Walker Red Label tumbles onto your palate with the freshness of spray from a breaking wave, bringing the unmistakable zing of aromatic spices - cinnamon and pepper - fizzing over the center of your tongue. There’s a suggestion of fruity sweetness, like fresh apple or pear and a mellow bed of vanilla, before the Johnnie Walker signature of a long, lingering, smoky finish.

Enjoy Johnnie Walker Red Label in any way you like - on its own, over ice, or long with your favorite mixer. We recommend Johnnie Ginger.

Hendrick’s Gin

Hendrick’s Gin is created via an absurdly inefficient, yet quite glorious process. In essence, to make one gin, we first create two. One on an old-fashioned pot still, yielding a rich and intricate spirit. The other on a long-necked Carter Head, producing a delicate, more refined spirit. Each still is infused with an unusual symphony of 11 botanicals. The gins from the two stills are then married together and graced with refreshing infusions of Rose and Cucumber.

This odd method of making gin enables Hendrick’s to taste light, yet intriguingly complex. The result is a wondrously refreshing gin with a delightfully floral aroma, elevating any cocktail and all occasions.

Escape the conventional, and embrace the delectable. Please enjoy the unusual responsibly.

#sendgifts #New Year Gift Ideas 2023 #Perfect New Year Gift Ideas #new year liquor gift ideas #leading online liquor store #buy liquor online #wide selection of drinks #Send amazing new year gifts online #Johnnie Walker gifts #Jameson Irish Whiskey #Macallan 12 Year Scotch Whisky #blanton’s single barrel bourbon #sheridan's coffee layered liqueur #patron xo cafe #hendrick’s gin

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thebeverageangels1 · 3 months ago

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How Buying C Peated Whisky Online Redefines Your Drinking Experience

For the whisky connoisseur, peated whisky is something of a unique and unforgettable drinking experience. Peated whisky is flavored otherwise than any other type of whisky-some carry a smoky flavor, while others do not. When Buy Peated Whisky Online in Australia ensures access to an incredibly diverse range of brands and expressions, offering you flexibility in tasting this bold and adventurous spirit from home, or whatever suits you best. It's a choice that elevates your palate and redefines how you enjoy whisky.

The rich history of peated whisky

Peated whisky has a very long and fascinating history rooted in the whisky-making traditions of Scotland, particularly in regions like Islay. Peat is organic material which, in the course of whiskymaking, is incinerated for the malting of barley, infusing it with smoke, thus bestowing upon the whisky its smoky aroma and flavor. This process gives the whisky style its differentiation from, for example, bourbon or American whiskey. The outcome presents a lavish and complex flavor profile ranging from earthly to medicinal states, of which the intensities depend on the brand and region of production.

It's a whisky that is meant to provide character and complexity in the spirits. When Buy Bourbon American Whiskey Online in Australia opens up a world of rich flavors that blend tradition, craftsmanship, and innovation.

Why you must try Peated Whisky

Peated whisky is not just for experienced whisky drinkers, but for anyone with a taste for a new level of complexity in flavor. It provides each sip with an extraordinary depth thanks to its strong smokiness. Peated whisky is definitely not to be missed by anyone who loves spirits with a strong character and flavour. No matter whether you are served neat or with a drop of water or in one of the well-known mixes, peated whisky sticks on the palate for a very long time after the glass has been drained.

Tasting peated whisky also leads to journeys of appreciating the artistry behind the whisky-making. The subtle marriage of peat, malt, and barrel aging creates a product that is chic yet friendly. Choosing to buy Laphroaig whisky online in Australia, for example, can introduce one of the most iconic peated whiskies into your experience. Known for its strong smoky peat flavor reminiscent of seaweed and iodine, Laphroaig is a complex whisky which gives a strong taste to the peated whisky category.

Ease of Buying Whisky Online

Today, convenience is everything. Buy whisky online and you may find more brands and styles than you would be able to get by just visiting a single store in town. If it's rare or simply topping up on your favorite spirit, shopping online provides an effortless way of finding just what you are looking for. The process is uncomplicated: browse, select, and let your whisky have shipped right to your front door.

For example, if you Buy Laphroaig Whisky Online in Australia, you may consider different brands that other customers have reviewed; at the same time, you get access to limited-edition releases you could possibly never lay your hands on when you pop into a liquor store down the street. Other opportunities that come with online shopping include exploring new tastes and unique styles to complement your whisky collection and overall drinking experience.

Creating Moments of Bliss with Smoky Whisky

Peated whisky is great for someone who wants to transform their occasion into something special: there's nothing quite like intense, smoky earthy flavors alongside a hot meal by the fire on a cool evening, or when friends gather for some serious conversation and contemplation.

When you buy peated whisky online in Australia, you are improving your personal journey into whisky and bringing a unique and memorable element into your home bar. Be it a tasting night with friends or a dram after work, before you stand a truly unique drinking experience, just like wine, since peated whisky is full of flavor and history.

#Buy Peated Whisky Online in Australia #Buy Bourbon American Whiskey Online in Australia #Buy Laphroaig Whisky Online in Australia

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delhidutyfree · 2 years ago

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Jack Daniel’s is a popular American whiskey brand that has a loyal following around the world. It is known for its distinctive flavor, which comes from being distilled in Lynchburg, Tennessee, using a unique charcoal filtering process. Jack Daniel’s is a favorite of whiskey lovers in India, including Delhi, and is widely available in the city.

If you’re looking to buy Jack Daniel’s whiskey in Delhi, there are a few places you can go.

Here are some of the best options:

Liquor stores: Liquor stores are the most common places to buy Jack Daniel’s in Delhi. You can find a range of options at stores like Delhi Duty-Free, which is located at the Indira Gandhi International Airport. The prices may vary depending on the store you visit, but generally, the price of Jack Daniel’s in Delhi starts at around INR 2,500 for a 750 ml bottle.

Online stores: Online stores are another convenient option for buying Jack Daniel’s in Delhi. Websites like Amazon and Flipkart have a wide range of Jack Daniel’s products, including the classic Old No. 7, Gentleman Jack, and Single Barrel. Jack Daniels whiskey price on these websites can be lower than at physical stores, and you can also take advantage of special deals and discounts.

Bars and restaurants: If you want to try Jack Daniel’s before buying a bottle, you can head to one of Delhi’s many bars and restaurants. Popular places like The Piano Man Jazz Club, The Beer Cafe, and Social have a range of Jack Daniel’s products on their menus. Jack Daniels whiskey price at these establishments can be higher than at liquor stores, but it’s a good way to try before you buy.

When it comes to Jack Daniel’s whiskey price in Delhi, there are a few factors that can influence the cost. These include:

The type of Jack Daniel’s: Jack Daniel’s offers a range of products, from the classic Old No. 7 to premium options like Single Barrel and Sinatra Select. The price of each product can vary, with Single Barrel being the most expensive.

#Jack Daniel's price in Delhi #Jack Daniels whiskey price #Jack Daniel's whiskey price in Delhi

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kingofdirtandnothing · 4 years ago

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@polyfacetious big ass Christmas Drabble Extravagaza: Day Eight

Eddie never felt the need to mention the fact that he’s never done this relationship thing before. Not even a highschool girlfriend or nothing. It’s never been on his mind. Yeah, he liked sex and yeah Eddie has had a lot of it. He didn’t have any lack of willing participants when he went looking. But he’s never had anybody be there in the morning.

At least, not anybody that he wanted. There was that one weekend where Carmella Guillespie wouldn’t take a hint and leave, but that was the closest Eddie had ever got to a relationship and that was more like a hostage situation.

Until he met Pete.

Pete had been the first American accent he heard on anybody besides a tourist, and it felt like coming home. Because it wasn’t long and drawn out California in his words, it was short and snappy New York.

Queens, to be exact. Eddie grew up in the Bronx. But he didn’t hold it against Pete. Home was home, even if it was a little further down the Avenue than Eddie ever really went on his own when he was a kid, living back there.

They’d both come in to interview for the bartender position from where it was posted up on a bulletin board at the end of the road. And they’d sat outside on one of the benches in the sun and shot the shit until the bartender called them inside. The owner said the two of you get along better than anyone else I’ve brought here. It might as well be you.

So that was that, and one carefree conversation in the evening sun became night after night behind the bar, shoulder to shoulder. The boss might have made a gut call, but he made the right one. So much so that Eddie got Pete to cosign with him on a loan when the owner decided to retire and move out to France.

The place was theirs now, their own little bit of home carved out of an unfamiliar place. Eddie had no intention of changing the name over the bar. This would always be Marv’s Place, even without Marv here to run it.

“Try this.” Eddie plucks a bottle down from the mirrored shelves behind the bar. It was early in the afternoon, and the only reason they were open at all was so that Five could work on what he wanted to put on the menu for the night. The kid was a force to be reckoned with, but he looked at Peter like he hung the moon, when no one was looking.

And Peter looked at him like a proud papa, no matter who was looking.

So they were here, the smell of the fryer heating up from back in the kitchen sitting over the lemon scent of the cleaner Eddie used for the bar. They had time to kill while Five was prepping his “test subjects”.

The bottle itself didn’t have a label on it, just a date written on it in sharpie. Eddie could see the way Peter was eyeing the bottle. He pours a finger into two glasses, sliding one across the bar to Pete and keeping one for himself.

Eddie lifts the glass to his nose, letting the stinging sweetness take up residence there, and in the back of his throat. The first sip he takes burns, but there’s a smoothness to it, and a smokey aftertaste that takes away the bitterness of the bite.

“This is good.” Eddie is choosing to ignore the way Peter looks so surprised, like he was going to serve him some kind of swill or something. “Where is this from?” Pete was a smart guy. He knew that no label meant that it wasn’t some big, expensive brand.

“Back home.” Because this place was real nice, but it would never be home. New York had a way of getting underneath your skin. It got into your blood, it pumped through your veins. It didn’t matter if you never moved back, New York would always be home. “A guy is making it in his basement.”

The guy in his basement actually has a pretty good set up. Eddie’s been following him on twitter and looking at the pictures, but that must not come across in the sentence, because Pete is looking from his glass to Eddie in bewilderment. “And why exactly are we drinking basement whiskey?” That was a hand up, palm out. Peter was always real expressive with his hands when he spoke. “Not that I’m complaining. I appreciate a good prohibition style drink as much as the next person, it’s just…”

Peter trails off, and Eddie holds his ground. He figured out real fast in knowing Peter that he trailed off like that because he was used to being cut off. (Sometimes, he just wanted somebody else to do the heavy lifting of the sentence, but that wasn’t so much.) And Eddie made a promise as soon as he figured it out that he wasn’t ever gonna be the type of person who cut Peter off.

So he waits. And Peter takes another sip, his laughter warm enough to condense against the side of the glass where he lifts it to his mouth. “You don’t strike me as the type of guy to do late night internet shopping sprees. That’s me. Remember? I’m the one who bought us a pair of matching unicorn onesies.” Peter shakes his head, solemnly looking off into the middle distance. “This is why you don’t let me use Amazon drunk anymore.”

The onesies were just the last straw. Peter found some wild shit on Amazon. The kind of things Eddie thought you had to go into a creepy store to get, and come out with a black plastic bag so nobody knew what you got. But it’s easier to let Peter think it’s about drunken pajama buying than Eddie having to make eye contact with their landlord. “So why do we have off label whiskey from all the way across the ocean?”

There was something there, behind those bright brown eyes. Eddie must say it a dozen or more times a day, but Peter was a real smart guy. And he could read Eddie like one of those chemistry books that he pretended he didn’t enjoy reading that were upstairs in there apartment. For something that was supposed to be used to keep a table even, the pages were sure dog eared.

“Local made breweries are getting popular all over the place.” You couldn’t turn a corner in Manhattan without stumbling into some mook making their own IPA. “People want to know where their shit is coming from. They want to support small businesses and buy local.” That’s a repetition of a line from an article he read online. Eddie knows how obvious it is that he’s been working up to this conversation.

“But whiskey, that’s different than brewing an IPA in your basement. Whiskey takes a commitment.” Not just of space, either. Yeah you needed the barrels to age the booze in, but it was more than that. Whiskey meant time. If they started a business right this second, it would still be years before they had the first haul to sell.

You could brew beer with a fuck buddy. But asking somebody to make whiskey with you, that was asking somebody to stick around for a long time.

That’s why it took Eddie so long to even bring the question up. He needed to be sure that this was what he wanted. You didn’t make that kind of commitment lightly. But the more and more Eddie thought about it, the more he realized that his future smelled like Peter Parker’s drug store cologne, and it sounded like the way his laugh rushed out of his nose, like it was afraid if it didn’t hurry, it wouldn’t make it.

Peter was everything that Eddie never thought he wanted, all tied up neat with a bow and a flannel shirt and dropped on his doorstep.

Eddie downs the rest of his drink and puts the glass down on the counter. He’s never had idle hands, being still has always been a part of him. But he wants to do this right. God knows he’d kick himself at night if he didn’t.

“We got room downstairs. It’s already the right kinda set up, temperature wise.” Dark and cold, that’s what those barrels needed. They needed to be able to sit and marinate, to really come together so that they were the best of each other.

The more Eddie thinks about it, the more he thinks he can get behind the idea of two things being together so long that they become something new all together. Maybe two people could marinate like that, long enough to become distilled, better versions of themselves.

He wants to look away. To look anywhere but at Pete’s face. Because Eddie might not be the type of guy to read the chemistry book holding up their uneven kitchen table, but he can read Peter Parker pretty damn good. And for once in his life, he doesn’t want to. Because if this is a swing and a miss, he’ll see it in the drop of Peter’s eyebrows and the flatline of his lips before the words ever make it off of his tongue.

But he was in for a penny, in for a pound now. “We could make our own whiskey. Sell it around here. I don’t think they get a lot of whiskey around in this area.” He doesn’t know. For all of his research into this, Eddie didn’t check into the market. But he had a good feeling in his gut that they could make something special, and make it work.

Even if they only ever uncorked bottles to have here at the bar, it could still be worth the money. It wasn’t like most of the people who came in here were short on cash. Too many snowbirds passing through and bored vacationers for that.

Eddie drags his teeth over his tongue, and for once, it’s Peter waiting him out. They were good like that. One of them got low, the other helped pull them up high again.

The seconds drag on, but Eddie still can’t find the right way to phrase it. So he finally just blurts it out. “We’d need five years, at least.” Five years was a long time for anyone to stay. Especially when you didn’t even have a word for what you were. (Boyfriend seemed too small for Pete, too frivolous for Eddie.)

Pete’s eyes light up, and Eddie loves him even fucking more in that second. Because what words Eddie left on the cutting room floor, Pete was picking up and piecing them together. He knew that he was being asked about a hell of a lot more than whiskey.

There was forever hanging in the air between them.

Peter watches him for a second that seems to stretch on into eternity, and then the smile unfolds on his lips, as slow and sweet and thick as the molasses they would need for their whiskey. “My schedule is clear for the next oh...however many years. I don’t see why we can’t fit a little whiskey making onto the agenda.” Peter mimes flipping through a calendar as he speaks.

“I thought maybe you could use that degree of yours. Making booze is just chemistry, isn’t it?” Peter’s smile tips over into a grin, pleased and sly in equal measure. Not for the first time, Eddie realizes he’s hitched his wagon to a wild stallion, but he’s never been happier about it than he was right then.

“Guess I could.” That little shrug isn’t fooling anyone, but Eddie lets it slide. That’s what they did, that’s how this worked. The two of them, reaching out for each other.

Making something new out of each other. Marinating.

For the rest of their lives, if Eddie had anything to do with it.

#ch: eddie #polyfacetious | peter #v: expats row #queued #carlota's christmas drabbles

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poketin · 6 years ago

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What a Difference a Day Makes - Golden Lovers

A Golden Lovers fic inspired by the first half of Chungking Express, an absolutely beautiful film. I hope I managed to get across some of that beauty with the most beautiful tag team in the world. Fic title inspired by the song "What a Diff'rence a Day Made," played in the film.

read also on ao3!

Kenny sat at the bar, nursing his sad drink, trapped in his sad head. The last vestiges of his dream were swirling at the bottom of his glass, so far out of reach. He trailed his pinkie in the dregs of his green tea. Was it his fifth double tonight? There was a small collection of drained shot glasses around him, but the bartender could have easily shuffled them around. His heart guessed it was an action of sympathy, to help him look less like he’d been here for over an hour and a half, clearly alone. Pathetic. His brain bombarded him with cynical alternatives. You’re taking up too much space. He needs those glasses for the other customers. You’re woozy enough to accidentally knock them all off the counter and you don’t look like someone who could afford to pay the bar back for the damages. He hadn’t drunk any alcohol, but his head swam all the same.

He rested his chin on the bar, sighing through his nose, watching as the glasses fogged up in front of him. Tired. Clouded. Dominating. It was a pretty good image of his life, all things considered. Especially recently.

Last year he’d been invited to shows all over his home country. Sure, they’d been seedy bars clouded by cheap cigarettes and oppressive perfumes and colognes making his nose itch and his eyes water. On top of it all, the pay was crummy, barely enough to cover his travel expenses. The food he’d survived on during that time had been unspeakably cheap and horrifyingly bland.

But none of that had mattered when he wrestled, he only cared about doing it and doing it well.

He’d had difficulties, met naysayers and sneering so-called “wrestling authorities” that told him he would never make it, that he was too naïve, too optimistic, not interesting enough, not strong enough, not big enough.

He was never enough.

But eventually, he’d been noticed. Over the last few months, a small Japanese wrestling promotion had wanted him to appear in a couple of their shows, even covering his travel costs and letting him stay in a shabby apartment. They were even gonna pay him a little! His dream was being realized before his very eyes. He’d studied the language as hard as he could in that short time, murmuring phrases to himself as he packed his gear, a coat, his important nerdy shirts, one slightly wrinkled button up, a couple pairs of pants, and his old Game Boy. The frigid morning he had hopped on the plane had been one of the best days of his life, and he couldn’t wait to have many more of those in Japan, chasing his dream, doing his best.

But he had arrived almost two months ago. And nothing had happened yet.

After the first month had passed, his hopes had diminished slightly. He’d talked a bit with some representatives of the company when he’d arrived, but after that…He hadn’t wanted to goof off too much in case the company called his apartment and he wasn’t there, deciding he wasn’t serious enough about this and sending him home. He didn’t have much money outside his food (and souvenir) budget to go places anyway. Nor anyone to go with him.

He’d barreled forward without considering how lonely this would all be.

He had messaged friends online, needing contact, a voice of some kind to bring warmth to his silent apartment. But they were always already in bed or taking care of their kids or having a date night with their loved ones. And so he spent the days cleaning his apartment, practicing his Japanese, flipping through weird game shows that he thoroughly enjoyed, and hovering around the phone, waiting. When it got late enough for him to figure they wouldn’t be calling him that day, he’d go wandering around the streets, looking through shop windows, smiling at people even as they crossed the street to avoid him, and taking pictures of any cats he could find.

It was slow going, and, once this first month was nearly over, his spirits falling, he’d decided to buy one can of pineapple every day from the nearby convenience store, each one sharing the same expiration date: the end of the next month. He decided that he’d eat them all at the end of the month, and then…well. He didn’t exactly know. He wanted to push it all from his mind. He needed some kind of goal, something he could hold in his hands and accomplish himself.

The days went by, until he was stacking the 30th can of pineapple on top of the small pile in one of the empty corners of his apartment. He was almost excited, in a way.

And so, just after midnight tonight, his vow only half-way completed, he had cracked open every single one of the thirty cans, and had eaten them. He couldn’t tell if the pit in his stomach was because of his anxious thoughts, or because the pineapple had technically been expired as he ate it, and there had been a lot of it.

He looked out the window and decided two months with nearly no words exchanged with someone other than himself was not what he wanted to end the month on. He threw on his coat and pushed out of his apartment, leaving himself in the night’s care, where it welcomed him in its glittering streetlights and various sounds of late night entertainment.

Kenny passed by bright restaurants, full of smiles and laughter, clubs where neon lights and pulsing music streamed from under heavy black doors, and a handful of arcades that he foolishly searched for a glowing neon sign, or any sign of life at this late hour.

Finally, he stopped at a bar, tucked away into the shadows.

The door was scuffed and scarred, quiet even in the warm orange light that escaped through a small square pane of clouded glass embedded near the top. He breathed in the cigarette smoke that trickled from the gap under the door, the clinking of glasses like a muted gunshot in the darkness.

The shabbiness of it was familiar. Just what he needed.

He pushed open the door and was greeted by a blast of warm air, and the lights of a jukebox. There were a few couples here and there, a group or two sitting at tables and chatting, beers in hand, declaring a toast and then forgetting about it a minute later as they laughed together.

He had sat at the bar, shying away from the long benches and large tables and the people occupying them, and had asked for the non-alcoholic options, of which there was only green tea, and had been served in the only glasses available for the non-drinker at this place: shot glasses.

“If I make it a double, it’s just like a normal glass.”

It wasn’t, but he didn’t push the bartender. Despite Kenny ordering mostly in Japanese, the bartender had spoken nothing but English to him. He felt the enormous time and focus he’d put into Japanese drain out of him.

Another failure.

He couldn’t blame the guy, he was barely coherent in English to many let alone a language he only had a few months of practice in, but his effort crumpled in him, feeling like a waste of time anyway. He still wasn’t enough. He chewed on the ice that had been in the bottom of his glass and had remained in moping silence for nearly two hours. Possibly longer.

Where was the connection his heart was hurting for?

Just coming here wasn’t enough. He wasn’t grabbing any sort of destiny, nor taking control of his dreams…or anything. The only thing he’d been grabbing was another glass of watered down tea, the only semblance of control ordering another drink and choosing which lonely corner or flickering light to stare into. He let his head thump against the counter. He couldn’t go on like this.

Kenny bit his lip and decided.

He was going to fall in love with the first person who walked through that door.

His brain helpfully reminded him that this many failures in one night had basically crushed him, and how another was sure to snuff him out completely. He told his brain to shut up, downing the last of his tea and feeling like there was nothing else to lose. He picked his head up and looked towards the entrance he came in from.

Just in time.

A light caught his eye. A glint off a shiny surface, as a person stepped into the door frame.

He was wearing sunglasses. Indoors. At night. His dark hair fell a bit past his ears, a huge coat dominating his tall frame, his broad shoulders.

Hiding from someone? Something? The whole world, maybe?

His shoes were bright orange. Not exactly subtle.

Kenny couldn’t help feeling excited, tapping at his glass with a fingernail. He could relate to it all.

He saw the shrouded stranger slide into one of the closest booths, the bartender already on his way with a shot glass and a bottle of whiskey. He tended to his drink, swirling it as he stared into the same emptiness that Kenny had occupied for hours.

Kenny thought of the expiration dates on the cans, and was standing before he knew it. He slid onto the bench next to the stranger.

"How's it going?"

Kenny could have kicked himself for the English that sputtered out. The stranger made no move to reply.

"How has the night been treating you?"

His Japanese was shaky, but hopefully still semi-coherent even after this long night. Still, the stranger sat still.

"Erm...Can I get you a drink?"

He pulled at any French memories that could grace his tongue for this moment of reaching out. He found himself grasping at empty air. This wasn’t going well. It wasn’t going bad either. It just…wasn’t going.

"Uh..."

"Your Japanese isn't bad."

The stranger was smiling now, still turned directly to the table but tilting his glass in Kenny's direction.

"Thank you...?"

No name provided.

“I’m Kenny.”

Still no name. The stranger offered something else.

“Sorry, I’m not much of a talker. Not usually at least.” His shoulders drooped by about a millimeter. Kenny felt his heart drop in turn, and tried a different approach.

“That’s alright, we don’t have to talk.”

But Kenny himself wasn’t much of a non-talker, so only a few beats later, after tapping his foot and trying to memorize 3 seconds of the smooth song playing from the jukebox, he blurted something out again.

“What’s with your outfit?”

Mystery man was facing him now, his eyes wide behind his sunglasses (if his raised eyebrows were any indication).

“What do you mean?”

“Well there’s only a couple reasons that someone would be wearing sunglasses indoors, and at night for that matter.” Kenny counted off his fingers.

“One, you’re blind.”

The stranger sipped at his drink. Kenny continued.

“Two, you want to hide from somebody, maybe no one in particular. Just somebody. Sunglasses are good for hiding faces…especially tears. You don’t want to stand out. Ironic, considering sunglasses indoors, at night (he really wanted to stress this) really sticks out.”

The smile was still there but there was something missing. Kenny had an idea.

“Or…number three. You just want to look really cool all the time.” He winked. “Well, let me tell you. It’s working. Really.”

His companion actually laughed at that, and turned to face him. Kenny felt himself grinning in response.

“That one is probably closest.”

His teeth were so shiny, his lips so pretty. Kenny saw himself reflected in the man’s sunglasses, red-faced and smiling and oh-so-eager. Maybe it was better to call it a night, he told himself. Better not to push everything that was Kenny Omega onto a total stranger after only meeting him a few minutes ago. He’d never actually fallen in love in one night before, but…there was something he felt with this guy. Something he’d never felt before, something he couldn’t even name exactly.

And somehow, he knew the stranger felt it too.

Their hearts beat as one, feeling like the oldest and closest friends despite Kenny not even knowing his name. He knew more about the guy’s lips and perfect cheekbones than his actual personality, his dreams and dislikes, his favorite food, what he does for a living, his hobbies. And still, when Kenny accidentally brushed the stranger’s finger with his own, reaching over to wave the bartender over, he swear he could feel it from the guy’s point of view, as well as his own.

He was well and truly connected to this man by the strange inclinations of love.

Kenny cleared his throat, and ordered another tea, as well as another of whatever the man next to him was currently sipping. He knew his Japanese was getting sloppier as the night went on, but he had never wanted to talk more in his entire life. He tried to pull up memories of a terrible Japanese joke book he’d studied the first couple days in Japan, even as he was already saying something.

“So…do you like pineapple?”

And as the night went on and on, their smiles turned to laughter turned to Kenny gesturing wildly about the crazy backflip he’d seen a guy do at the airport, “On an escalator too! It was amazing, let me tell you—"

And among the stories and jokes and whispered secrets about how this guy loved fireworks and had stashes of them in various places, how he ate cheese at every meal (“My doctor is not happy with me.” He was smiling as Kenny wheezed with helpless laughter), how he had tried over and over again to read the same novel for almost 15 years and had hated every attempt, the book worming pictures and authorial intent into his mind without permission, Kenny managed to pour his heart out.

Kenny actually managed to relate to this man, this stranger, his fears and woes that had swirled in his head over the past couple months. His loneliness and isolation because of time zones and outside responsibilities, his hope at a wrestling company finally wanting him and his hurt when all he had found was silence. Even something he’d never told anyone: a bit of his dreams. What he thought wrestling could be, and how he wanted it to be appreciated as the beautiful, exciting, emotional art that it was. How he wanted to change the world.

These feelings had been trapped, buried, with nowhere to go. Kenny showed a crack of vulnerability, and they came rushing towards that outlet, spilling out of his mouth at the slightest inquiring tilt of the man’s head and wry smile at his every other word.

Breathing heavily, Kenny apologized to the stranger he’d no doubt bored to tears with his ramblings. He simply motioned for Kenny to continue, that same mysterious smile on his lips, resting his head on his hand and absorbing every word.

At one point, the stranger’s head dropped closer and closer to Kenny’s shoulder, resting on it just as the bartender shook Kenny out of his own stupor to tell him the bar was closing.

Kenny groaned and made to stand up, but the man resting on him grabbed at his shirt, mumbling.

“Just take me somewhere we can rest, mhm?”

Kenny’s heart pounded. He paid for their drinks, and supported most of the dozing stranger’s weight onto his shoulder as he carried him out of the bar and into a waiting taxi (the bartender waved off Kenny’s sincerest thanks and apologies). He directed the taxi to the nearest hotel and hoped he had enough money for a room after all their drinking.

“Ah. You really meant resting, then.”

As soon as Kenny had gotten a room and deposited the stranger onto the huge mattress with plush sheets, he had immediately fallen asleep. He had done it so smoothly and serenely that Kenny had put his ear to the guy’s chest to make sure he hadn’t died somehow. He brushed a few strands of soft hair on the man’s forehead, trying to tuck them behind his ear, breathing a sigh of relief.

“Phew. No way we were doing that with how much he drank tonight. Plus, I think such emotional whiplash would have killed me.”

He chuckled to himself, plopping into an armchair next to the bed which the stranger was starfished on top of, and picked up the phone to call room service. He paused as he heard a shuffle of blankets next to him.

“Kenny…”

Kenny faced the bed again. The man hadn’t seemed to move, and his breathing remained steady. He seemed ready to fall back asleep at any moment.

“What do you when you’re sad?”

Kenny swallowed.

“Me? I guess…I run. Or walk. Or jog.”

His response was quiet breathing and sunglasses still obscuring the love of his life. Sleep had claimed him once more.

Kenny stared. Then he turned towards the small, box television sitting on the ledge in front of the window and flicked it on, settling back into the armchair and dialing room service once more.

He ordered two helpings of Chef’s salad, intrigued at the weird mash-up of ingredients and the fact this combination existed in Japan or at all for that matter, and ate both of them when he realized he’d already gotten through two movies he only half-way understood and his companion was still flopped in peaceful slumber.

All his trash went into the room’s trash bag, which he tied up and left outside the door. As he made his way back inside, he noticed a flash of orange among the plush, tangled sheets of the bed.

The guy was still wearing his blinding orange shoes.

Kenny remembered his mom saying something about feet swelling when someone slept in high heels, and assumed the principle still applied to most other shoes. He carefully unlaced the shoes, and slipped them off. Noticing a few faint dirt patches along the sides, Kenny brought the shoes to their room’s bathroom, and, wetting the end of his shirt in the sink, proceeded to scrub and shine every part of the shoes.

He seems the type to hate messing up his shoes. They should shine as bright as he does.

A smile quirked at his lips.

After some time of this, when he was satisfied they were extra shiny, Kenny stood up and, cracking his back, made his way to the lace curtains covering their room’s enormous window. He pulled back a bit of the curtains, peeking into the outside world. Blanketing the sweeping view of the city was the faint blue light that blanketed the world just before sunrise.

He headed out.

Kenny agonized over writing down and leaving his phone number, so when he left the room and made his way down to the lobby, he gave the receptionist his number and asked that if a sleepy man from room 702 inquired after him, that they’d give it to him. He stepped into the frozen morning and tried not to look back at huge windows and closed curtains.

His feet pounded the grass as rain fell around him, head tilted upwards, letting the rain pepper his skin. He’d lost count of how many times he’d run in this park near his apartment.

Even after being up all night, he didn’t feel tired. He didn’t feel anything beyond the splash of raindrops.

But he still jumped nearly a foot into the air when his phone rang shrilly in the quiet morning, almost buzzing out of his jacket pocket. Kenny flipped open his jangling phone, putting it to his ear.

“Who…?”

“Check your messages, okay?”

The man from last night….

“What—”

He heard a click.

He had bothered to call him after all that…but what could he possibly mean?

Unless…?

He felt a jolt run down his spine, rushing to grab his coat from the bench he’d left it on, throwing it on and ignoring how soaked it was and how extra soaked he himself now was as he ran from the park, ran from the rain.

He sprinted up the stairs to his apartment, two at a time, three at a time once he got to the top, nearly tripping and slamming right into his door. His hands were shaking, dropping his keys twice before he could finally wrench the door open. He saw the flashing light on the answering machine, and dove towards it. He swear he could feel someone laughing from somewhere.

He pressed play.

#What was on the answering machine? The mystery man’s number? His name? The company finally getting back to him?#Or a goodbye that closes one door but opens several others?#golden lovers #njpw #new japan pro wrestling #kenny omega #kenny omega x kota ibushi #kota ibushi #fanfiction #fanfic #poketin fics #chungking express

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thekaliquor · 2 years ago

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Best Whiskies to Buy in Australia: Top Picks for Indian Whiskey Lovers

Without the finest whiskies in your bar, your celebrations would be incomplete!

But which whisky should you pick? The discussion on this subject never ends. We have identified the top five whiskies available for purchase in Australia, so you can breathe a sigh of relief.

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Let's start making the list right away and stop waiting!

Five Indian Whiskeys To Buy In Australia - Order Alcohol Online

Try one of these five Indian whiskies!

Make your event exceptional by placing an order for whiskey online at Theka. For you, these are our top picks:

1. Amrut Portonova Cask Indian Whisky

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This is where your hunger for Indian cuisine stops! With Rampur Select Single Malt whisky, you may now withstand Maharaja customs and take part in the rich Indian history.

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It tastes balanced, with malty and creamy vanilla. Your palette will still taste apricot and apple after it.

3. Kamet- The New Indian Single Malt Whiskey

The brand-new single malt whisky from India is called Kamet. This whisky is distilled in copper pot stills and matured in a blend of ex-bourbon American oak, ex-wine French oak, and ex-sherry barrels.

If you don't want to stick with the typical selections, this Indian whisky has a vinous touch that undoubtedly makes it one of the greatest choices.

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Paul John peated single malt whisky is a symbol of brightness and was created on the tropical coasts of Goa and the west coast of India. Everyone loves this creative blend of American oak casks, water, and barley. Each component of it has its own taste and personality.

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greysfind · 2 years ago

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Rusty barrel

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Told in the first-person perspective, I opened with how a negative experience of being let down buying gifts online inspired Angelika to create Rusty Barrel and how their approach was different. Old And Rusty Barrel & More Barrel, Meadbarrel, Cork & Spigot, Brewinggiantcask, Bar & Chest Main file 01 Old And Rusty - Barrel & More A texture overhaul. Ecologic fish smoke smoke house rusty barrel. She is patient, understanding, and loving. Having a great support partner is really important and my wife is the best. Old rusty barrel left in the road leaking thick black tar or oil on an urban street in Kolkata, India. About The Rusty Barrel There is a Passion I am thankful to have a wife that supports me and my passions in life. Designed in London and infused with the heart and soul of true British quality, our signature cocktail shaker sets make the perfect gift. Old rusty barrel left in the road in Kolkata. We are Rusty Barrel, a quintessentially British barware brand. I suggested we emphasise their guarantee and commitment to service, but I didn’t want to come across as high-pressured and Rusty barrel oil on a partly black coloured beach illustrates the pollution of environment by oil spills. Having recently launched their website (after a successful introduction on Amazon), their page was very sales focused but didn’t tell their backstory-I was intrigued! What was the approach?ĭuring a chat with Angelika and Ben, Rusty Barrel’s owners, I was impressed by their commitment to customer service and the overwhelmingly high number of 5-star reviews on Trustpilot. Send an email to the CAMRA branch with your updates.Create an About Me page for Rusty Barrel, creators of high-quality cocktail shaker gift sets and premium barware. Check out my blog for more focused discussion on certain topics, or check out my beers section for photos and recipes on all of my homebrew batches. I’m setting up this space to share my adventures in the craft of homebrewing. The pub's range of changing beers regularly includes a rare beer style. Rusty Barrel Homebrewing - Richmond, VA Welcome. The pub hours vary, it's best to check the pub's Facebook page for the current opening times.

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There is ample free public parking out front. Founded in 2017, we are a UK based barware company that is passionate about infusing quality and true value into everything we create. steel barrel oil yellow rusty, barrel oil waste, toxic tank drum, metal barrel. Child friendly until 7pm and then operates an adult-only policy. Find Rusty barrels stock images in HD and millions of other royalty-free. Complete with a stainless-steel shaker (topped with a cap complete with an. The pub's name derives from the owner's love of classic and rusty VW vehicles. Over 4,043 Rusty barrel pictures to choose from, with no signup needed. Thats where the Mayfair Cocktail Shaker set from Rusty Barrel comes in. Snacks are of the micro-pub variety - crisps, nuts, etc, and includes locally sourced pork scratchings. Book a table and see menus, reviews, phone for The. Along the receding shoreline, a rusty barrel could be. The Rusty Barrel Whiskey & Tapas Bar in Varsity Lakes, Gold Coast QLD. It also offers wines and a selection of spirits and 35+ craft gins. On Sunday afternoon, Shawna Hollister was docking her boat in Lake Mead, Nevada, when she said she heard a woman scream. Real ciders and perry are also available.

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Four beers on the bar, sourced nationally or locally direct from the breweries, plus three craft beer taps. The Rusty Barrel Micro Pub is located in the Fernwood Shopping Centre, off Green Lane behind the Spar, one mile from the town centre. Rugeley's first micro-pub, opened in December 2016.

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bourbonanbarrelnorth · 9 months ago

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#High Top Tables #Pub Tables #Bistro Table #Buy Online Whiskey Barrel Bar #Whiskey Barrel Table #Bourbon and Barrel North

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johnboothus · 3 years ago

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Next Round: Exploring the Market for Infused Tequila With 21 Seeds

On this “Next Round” episode, host Adam Teeter chats with Kat Hantas, co-founder/CEO of 21 Seeds, and Pierrick Bouquet, the brand’s VP of marketing. The three discuss the unique space of infused tequila, and how 21 Seeds targets new consumers to the spirits space.

Listeners will learn how 21 Seeds began as a kitchen project and why it appeals to the millennial woman. Then, Bouquet explains his role in the brand and why he left the world of rosé to work in tequila. In addition, Hantas shares the celebrities who support her brand, including Katie Couric, Jessica Alba, and even Oprah. Finally, she explains her vision for the future of 21 Seeds.

Tune in and visit https://www.21seeds.com/ to learn more about 21 Seeds.

Listen Online

Listen on Apple Podcasts

Listen on Spotify

Or Check Out the Conversation Here

Adam Teeter: From VinePair’s New York City headquarters, I am Adam Teeter, and this is a VinePair “Next Round” conversation. We bring you these conversations between our regular podcast episodes in order to give you a better idea of what’s happening in the alcohol beverage world. Today, I’m joined by Kat Hantas, the co-founder/CEO of 21 Seeds, and Pierrick Bouquet, the VP of marketing. Pierrick and Kat, thank you so much for joining me.

Kat Hantas: It’s great to be here, Adam. Thanks for having us.

Pierrick Bouquet: Thanks for having us, Adam.

A: Before we jump into talking about the business, can you explain to me what 21 Seeds is and how the brand started?

K: Sure, and good question. 21 Seeds is an all-natural, real fruit-infused blanco tequila. It comes in three infusions: Valencia Orange, Cucumber Jalapeño, and Grapefruit Hibiscus. Actually, the reason it exists is because of a problem that I was having with wine, of all things.

A: Interesting.

K: It was actually on doctor’s orders. I was a wine drinker. I drank white wine and rosé for many years, and then I just started to feel crappy, so I went to my doctor. He did some tests, and everything was fine. Then, he looked at what I was eating and drinking. When he got to the fact that I would finish off my night with a couple of glasses of wine every night he said, “Oh, there’s the culprit. I think if you just stop drinking everything fermented, move away from wine, beer, Champagne, and switch over to a distilled spirit.” He specifically recommended that I stick to a blanco, white spirit that is not aged in barrels because that if you are looking to drink cleaner, the cleanest way to drink is a white spirit that’s distilled. He recommended I switch to blanco tequila. It comes from an agave plant, so it’s gluten-free. I did just that. I actually went home, and on the one hand, I was very happy. He didn’t ask me to stop drinking altogether because that wasn’t going to happen. I’m a mom to two kids, and I looked forward to the end of my day to relax and unwind with my glass of wine. Now, I needed to figure out how to relax and unwind with blanco tequila, which is much harsher than wine. I thought, “What am I going to do to this blanco to just smooth it out, lighten it up a bit, make it a little more approachable, make it as easy to sip on like a glass of wine?” I love to cook, so I started infusing it much in the way I was doing it in my kitchen the way you would make sangria. You put the fruit into the tequila, let it sit for various amounts of time. By doing that, it really did the trick. It cut that harsh bite of tequila, smoothed it out tremendously, and imparted a hint of flavor but didn’t make it overly sweet. I find a lot of flavored spirits, traditionally, are quite sweet. They have this weird aftertaste like you’re sucking on nickel but smells like Jolly Ranchers. When you’re infusing, it is a very different experience in its entirety, but that did the trick. I would still serve it to myself and drink it in a wine glass. I would use a little bit of my infused tequila, some club soda, slice of orange, and that became my new wine ritual. That became my new nightly ritual, and I did that for about eight years. Over the course of the eight years, I noticed that a lot of my girlfriends were making that same switch, specifically from wine and Champagne to tequila. They were either drinking blanco tequila, club soda, and three limes if we were out at a bar or restaurant. For our own personal use and their own personal use, they were asking me to make the bottles of infused tequila. After the kitchen became a lab, we decided to turn it into a business. I did that with my sister Nicole. I started the company with my sister Nicole and my girlfriend Sarika. That is where the name 21 Seeds comes from. It’s two sisters, one girlfriend, and seeds. Everything that goes into 21 seeds is all-natural and comes from a seed.

A: Oh, cool. I’m really curious about how you built the brand. It has only been around for a little over two years, right?

K: That’s right.

A: And already growing pretty quickly. When you started the brand. Did you raise funding? Did you bootstrap it? How did you get this off the ground in the first place?

K: Yeah, so we initially started with our own funds. We each put in a very small amount of money, the three of us founders, to just explore. The three of us do not come from spirits, so we needed to learn everything there was to learn about spirits. How do you even make tequila? What do we do once we get it here? We were learning about the business, and we used that money to do that and do our research to figure out if we could actually make the product. At that point, we raised a seed round from friends and family. Right before the pandemic last year, we raised a Series A, so we closed a Series A round. We’ve seen tremendous growth, and we needed to finance that growth, so that’s what led to the subsequent rounds of financing.

A: Amazing. Look, raising money is really hard so I commend you for being able to do that. After you raised money and got off the ground, I think you took a really interesting path, which is actually something that I talk to a lot of brands about often. Not a lot of people do this, where you pay attention to where the consumers buy alcohol — and what I mean by that is I think a lot of new brands really think that their path to the market is focusing on-premise. They want to get into the coolest bars. They want to be poured at the Death & Co of the world, right? They think that’s where the discovery is going to happen, whereas you really seem to have very much focused on the actual retailers, the Total Wines, and things like that. Why was that and how did you make that decision? I have to tell you, I think it’s a decision a lot more brands should make and don’t.

K: Yeah, thanks for noticing that, and you articulated that perfectly. That is exactly what we did. We really thought about “her,” the consumer. Where does she shop, and where does she go to discover brands? First and foremost, before we find out where she shops, where does she go to discover brands? With 21 Seeds, it’s a product “for her, by her, and the men who support her.” But those first two spots are all about her. Our approach was very much how we thought about how RX approached it. They said, “OK, we’re going to create this bar and we’re going to hit the CrossFit community. I think when you’re really focused you end up solving and we set out to solve 90 percent of all of “her” points. Where does she discover it? Is it a convenient product? Is it the product that she wants to be drinking? Is this the flavor profile she likes? Oftentimes, I think in spirits, the industry thinks that just because women don’t like something that’s harsh, like say, whiskey, they want something that’s sweet. That’s actually not necessarily true. We just want something balanced and smooth, so we really thought about every single one of our pain points, including, most importantly, where does she discover brands? In our experience, we are three female founders. We’re also predominantly female-owned and run, so we’re surrounded by women. We had a lot of female friends to talk to and what we realized was, back when we launched in 2019, women were discovering brands in what I like to call the outer-premise, which is this online, digital universe where they go to read about brands that they don’t know about. They go to discover cocktail recipes, they go to discover food recipes, and they go to connect with their girlfriends. Then, whether it’s online where they’re reading about us or truly connecting with their girlfriends through Instagram, Facebook, Pinterest, all of that was happening there. That is where we focused from the beginning. Again, this was before the pandemic, before the spirits industry as a whole moved over to online and really realized that was a channel that they needed to focus on because now this was the only way they could communicate and connect with their customer. We launched our brand in that way, so we were ahead of the game in that respect, which was great because it really helped us grow much quicker.

A: I mean, you 100 percent were, which I think is really interesting. Obviously, the way you talk about branding is really interesting. You talk about “her” and really think about the customer. The way you talk about the brand reminds me of another one that I had on the podcast recently. Obviously not a spirit, but a wine beverage. In the same way, were there other brands you were looking at as you were starting the brand to think about how we want to talk about this? Who are we reaching? Was there an area of beverage you were looking at to say, “This is our customer and how do we create a brand that goes after that same customer in the way that these other brands are?”

K: Again, because there are so few spirits within the spirits industry that, from our perspective, really are addressing that female consumer in an authentic way. From inception, it wasn’t an afterthought or trying to grab that female consumer because she’s important. Since there were so few of those in spirits, we didn’t have any examples that we could look to see how they built that. I think it was actually great that we didn’t come from spirits because we did look at other brands and how those brands were connecting. We looked at Glossier. We looked at Outdoor Voices. We looked at those brands to think, “Oh, it’s about the occasion.” It’s not so much about the thing that we’re selling, but inspiring that consumer to want to drink it. What are the occasions that she’s drinking our product? Thinking about those moments, really driving the marketing in that direction, and not so much on the product. We focused really hard on how to make it perfect, and make it delicious. We’ve won great awards within the industry, which is awesome, but for us, we wanted to make sure the product was delicious and amazing. We felt like we did that. We like to say it’s flavor done right. After that, we thought, “That job is done now. Now, let’s think about what we stand for as a brand and how we are trying to reach these women and insert ourselves in those moments in her life where she’s celebrating?” That actually brings us to Pierrick Bouquet, who’s on the call with us right now. I know he’s not saying anything, although he has a gorgeous French accent that everyone should hear. We thought to ourselves, we looked at rosé. Is a rosé any better or so much different than white wine, Sauvignon Blanc, Pinot Grigio, or any light wine? Is it so incredibly different? Yes, you guys in the wine industry would tell me there are a million reasons that make those categories different. From our perspective in terms of what rosé stands for, is it’s the feeling that you get when you pop open a bottle of rosé. As a woman, that means there are good times ahead. Good times ahead with your girlfriends, whether it’s girls’ night, cocktail hour, going out to the pool, or by the beach. I know when I pop open that bottle of rosé, I’m going to have this incredible experience. Since I couldn’t drink my beloved rosé anymore, I wanted to recreate that with 21 Seeds. We even have a cork on our bottle, so when you pop off that wood cork, we want women to have that same feeling that there’s going to be this incredible moment that’s going to get shared, this amazing experience of coming together and celebrating with your girlfriends. That’s what we were setting out to create and that’s why we went and found the guy that really took that to another level.

A: Pierrick, you and I have known each other for a very long time. Obviously, you had a bunch of really cool events that you did in New York, La Nuit en Rosé and Pinknic. You’ve been very much in the rosé world for a long time. I’m curious, from your perspective, what caused you to leave rosé and come into the world of tequila? What was so compelling about this product that made you make the jump?

P: Yeah, I just had too much rosé in my life, and I couldn’t handle it anymore. In all honesty, when I started with the rosé events and festivals back in 2013, what drove me into rosé at the time was really about the occasion of drinking rosé and seeing how millennial women were interested in this category of drink. This is what I find fascinating about 21 Seeds and where this infused-tequila category is going, because people chose rosé for a few reasons. That explains the success of the rosé category within the last 10 years. It’s an easy product. It’s an easy wine to understand. It’s a beautiful wine from the color of it. It speaks to a demographic that grew up with parents that were drinking red and white wine, and they couldn’t really identify themselves with these categories. Now, you have a new category of wine that is available to you that you can actually post on Instagram, TikTok, and have fun with it. That’s what we did with rosé. That’s the beauty of it, and it’s why it’s still very popular today. However, my passion is about looking at the trends in the drink category, especially where the rosé demographics are going and what they’re drinking. I believe what’s happening right now in the spirits space with RTDs, cocktails you make at home, or drinking in bars, this is where the demand is growing right now. This is the direction I want to take because I see this as the future drink for millennial women and moms. 21 Seeds is the definition of that, right? You have this beautiful, high-quality tequila that was infused with grapefruit and hibiscus or cucumber jalapeño or Valencia oranges. It has amazing qualities to begin with, and you simply add a club soda to it to make it a delicious drink that you can enjoy the same way as you would enjoy a glass of rosé. I think people are looking for new experiences, especially integrating spirits in their drink experiences. As Kat said at the beginning, if you just put out a drink like a regular blanco tequila, it’s not going to be the experience that you want to have with a drink. That’s the beauty of 21 Seeds, and I’m excited to be part of the story now.

A: Kat, when you started making the drink, how did you figure out where to source the tequila? What was that experience like, and how much did you work on developing the recipes with the distillery in order to be able to scale to the level that you’re at now, where you’re able to supply places like Total Wine, Target, and places like that?

K: Yeah, absolutely. We had to scale so quickly last year. Last year, the premium tequila category grew 67 percent, largely driven by our sales. No one was talking about flavored tequila in 2019. Then, in 2020, the category was up 67 percent, and in the last 26 weeks, it’s up 138 percent. We’re really driving all that growth, and we had to scale quickly. The good news is we found an incredible partner down in Mexico. A distillery also owned by a woman and predominantly staffed by women, which I think played a big part in why we were able to do the things that we were able to do because nobody was infusing tequila down in Mexico when we went down and started touring distilleries that would actually make the product for us. When we found this distillery, which was the one that we ultimately partnered with, we chose it based on the quality of the base tequila. We needed the smoothest possible blank slate, so that’s what we were looking for and we chose her distillery. We presented what we were trying to do, and she didn’t have the equipment in place to infuse that scale, but she saw in us herself when she was first getting started. She’s a second-generation, and her mother recently passed away, but her mother owned a tequila bottling company in Veracruz. She had grown up in the industry and saw that there weren’t a lot of women in the industry. She really wanted to bring more women into the industry and she saw us, three women, trying to do something very different in tequila. We wanted to make tequila much more approachable to an audience that was curious about it and interested in it especially for all the wellness reasons but for those that still couldn’t find their way into the category because it was still a bit too harsh for them. She saw that we were really innovating and doing something different and told us, “Look, I see myself in you guys.” She really wanted to help us, so because of that, she was willing to allocate a certain portion of her distillery to where we could house our equipment and really get behind the brand, even though we had never proved ourselves in the spirits industry. We were new to spirits and certainly new to tequila, so she’s been super helpful. The team there has been incredibly helpful. It took us about, I would say, close to a year to get the tinkering and everything down, to make the product that you taste today. It was quite a journey and without that distillery, we never would have been able to do it.

A: In terms of the consumption of 21 Seeds, are you mostly recommending that people mix with it, or is anyone drinking it straight? What’s the desired way to consume it?

K: The truth is, I always imagined having a spirit on my bar cart at home. I love those scenes in “Mad Men” where they just go and pour it straight into a whiskey glass or something. Where’s that spirit for women? I think there are certainly women who drink it straight. Katie Couric actually loves the Cucumber Jalapeño on the rocks. That’s how she drinks it, and she is a huge supporter of the brand. We’ve found some great support for 21 Seeds early on. We made Oprah’s list of summer favorites. The way she loves to drink it is as a spicy Margarita, so the Cucumber Jalapeño with just a little splash of simple syrup, lime juice, and you’re done. Then, there’s a whole group of people out there just drinking it as a spritz. I would say that probably the most common way that we are consumed is just 21 Seeds, tequila, club soda, and garnish with your favorite fruit. Maybe you add a splash, but there are so many different club sodas now on the market and flavored seltzers that between those two ingredients, just 21 Seeds, tequila, and a flavored club soda, plain club soda, or flavored seltzer, you’ve got a gorgeous four- or five-ingredient cocktail. Again, this speaks to the convenience part of it again, which is another one of I say women’s pain points, but all of the people’s pain points. When they’re looking to make a cocktail at the end of the night, no one wants to measure stuff and do math. You want it easy, convenient, and you want it versatile. That’s the other reason why we didn’t make an RTD, because I think with RTDs, if you don’t like exactly what’s in the can now, suddenly you’ve got to doctor that and add a little more tequila and add a little more club soda. We figured if we just create this incredible infused tequila, then people can scale up, scale down, go hard, or go light. There’s so much flexibility in it and it’s still very convenient, easy, and you don’t take fresh lime out of the equation.

A: OK, so a lot of what we talk about on this specific program is the business behind everything. You obviously mentioned some amazing people who are fans of the brand and I’m sure people who are listening are curious about how those fans come about? Was that PR? Was that the right place, right time, or are there massive investors in the product? How did you get to some of these people? We’ve had people who are avid listeners and entrepreneurs themselves who wonder how that happens in the first place.

K: Absolutely. Many of the fans that have found 21 Seeds, it’s all happened organically for us. I’ll give you a perfect example. Katie Couric was interviewed by New York Magazine at the end of the summer of 2019. She was asked what were some of her favorite things from the Hamptons from that summer? She actually talked about us, and she just had us somewhere so she tasted the brand, and likely it was recommended to her by another woman. One thing to note about 21 Seeds is that we have an 80 percent female consumer, so what we set out to do, we did.

A: That’s impressive.

K: Yeah, and think about that. We’re talking about tequila here, right? This is not an RTD. This is not wine. This is not a ready-to-drink in a bottle. This is tequila, and we have an 80 percent female consumer. Our hypothesis is to go where she is, let her know about the brand or product, and make a really good product and she’ll do the rest. She’ll recommend it to her girlfriends, and that’s the beauty of it. The grapevine, right? Women love to recommend to other women, so we really relied on that. What happened was Katie tasted it. Then, she wrote about us in her Wake Up With Katie, which is an incredible newsletter. She wrote about us in that and then the Today show saw that because they follow Katie. Then, they called us and did a whole profile on us on the Today show. From there, Katie continues to support us where she always includes us in giveaways, holiday giveaways, Mother’s Day giveaways, and her readers see it and recommend us to other folks. That’s what happened. Jessica Alba is another fan of the brand. She recommended us to other people. We knew that Naomi Watts knew Jessica Alba, so all of a sudden Naomi Watts is posting about the brand. All of these people are just authentic fans of the brand, and that’s the power of the female network, which I think a lot of industries sometimes ignore that are outside the traditional industries of, say, skincare, and clothing.

A: That makes a lot of sense. What does the future hold for the brand? Is this something where you brought on someone like Pierrick, you’re continuing to scale and you’re growing? Do you want to continue to fuel the growth? Is this a brand that you ultimately would like to exit from? What are your goals, your sister’s, and your girlfriend’s goals with the brand? Or what have you thought about in terms of where you want to see this in the next five years or so?

K: Yeah, so we feel like we’re just getting started. The interesting thing is we went after where she was to let her know about the brand. Then, we wanted to put it where she shops, right? Our power user is the millennial mom, and she shops at the grocery. We wanted to make sure we got into all the grocery stores from Sam’s Club to Walmart to Safeway, all of those places. That was the first round. Now, the beauty of that is we’ve laid out this great distribution network, and now our girl is drinking us at home. When she goes back out, as things start to open up again, she’s going to want to be able to find us on-premise. Now, we can take all of that great distribution and awareness and go to the on-premise and say, “Hey, guys and girls, listen, they’re drinking this at home and they’re going to want to drink it in the bars and restaurants.” Our focus is to really hit the on-premise big time where we think we make so much sense because we make those most commonly sold cocktails, Margaritas, Spicy Margarita, Paloma, and we’ve done 80 percent of the heavy lifting.

A: Right.

K: You can make a cleaner, easier-to-drink, lighter, few ingredients, and fewer bartender touchpoints with 21 Seeds. We think that there’s a real opportunity in the on-premise, which we’re excited about for this year. We want to just continue to grow the brand, continue to bring in more women and people who have left the category. Oftentimes, we’ll get folks who say, “Oh, I can’t even smell tequila. I want to because everyone’s been drinking it, but since college, it’s too much.” We say, “Just smell it.” Then they do, and suddenly we’ve brought them back to the category, and they’re so excited. We think there’s so much potential still that we have not even begun to unearth, and we’ve gotten requests from overseas now for the product. We want to focus on the U.S., really hit this market hard over the next couple of years, and think about expanding internationally. We’re open to whatever the future holds, but we’re so excited to do this. On top of it, I think we are pioneers where we are part of those early women in spirits, which we’re thrilled about, to bring more people into the category. I talk a lot with younger females, not necessarily younger, but just other women who are looking to get in the industry, sharing how we did it, our approach, which we love. I’m on the advisory council now for WSWA helping with exactly that.

A: Oh, wow.

K: Yeah, which is really cool with how you bring a craft spirit to market in this day and age. We’re writing that playbook together with some other really cool brands that they’ve included in the advisory council, so I’m really, really stoked about that.

A: Very cool. Well, this has been really interesting to learn a lot more about the brand, to hear all about the growth, what’s been happening, and how you created it. Kat, thank you so much. Pierrick, it’s been great to chat with you, albeit not as much, but that’s fine that you just joined. It’s been awesome having you on as well, so thank you both so much for joining me to chat about 21 Seeds. I really appreciate it.

P: Thank you, Adam.

K: Thanks, Adam.

Thanks so much for listening to the “VinePair Podcast.” If you love this show as much as we love making it, then please give us a rating or review on iTunes, Spotify, Stitcher, or wherever it is you get your podcasts. It really helps everyone else discover the show.

Now for the credits, VinePair is produced and recorded in New York City and in Seattle, Wash., by myself and Zach Geballe, who does all the editing and loves to get the credit. Also, I would love to give a special shoutout to my VinePair co-founder, Josh Malin, for helping make all this possible and also to Keith Beavers, VinePair’s tastings director who is additionally a producer on the show. I also want to, of course, thank every other member of the VinePair team who is instrumental in all of the ideas that go into making the show every week. Thanks so much for listening, and we’ll see you again.

Ed. note: This episode has been edited for length and clarity.

The article Next Round: Exploring the Market for Infused Tequila With 21 Seeds appeared first on VinePair.

Via https://vinepair.com/articles/next-round-21-seeds/

source https://vinology1.weebly.com/blog/next-round-exploring-the-market-for-infused-tequila-with-21-seeds

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liquorstars · 4 years ago

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Pump up yourself with Crown Royal Peach

Whiskey is a kind of cocktail. It is an alcoholic beverage made from fruits and grain and is kept for a very long time to make it fermented. The traditional method to make whisky is to add no flavours. It should be kept in a container, probably a barrel or a big bottle. Whiskey contains a certain percentage of alcohol, which is why people prefer drinking whiskey. To discuss it in further details, here we will discuss crown royal peach. So without any further ado, let’s just take a glance. Vogue of Whiskey In earlier times, people used to drink whiskey to relieve their stress and break the monotony of their everyday life. However, the tables have turned, and the purpose of drinking whiskey has a whole new crux. According to the modern trend, people go to the bar to chill in their free time or on weekends. Whiskey is one of the major parts of these bars. Not only this, whiskies have started to come in different flavours, which were never meant to be. Flavours like coke, chocolate, strawberry, etc., have come to the play. By doing this, we are breaking the authenticity of traditional whiskey. What is crown royal peach? As I mentioned initially, flavoured whiskies have become a trend nowadays. There is a particular flavour of whiskey globally consumed worldwide, and that is crown royal peach whiskey. Moreover, it has become a popular whiskey brand. Crown royal peach has thirty to thirty-five per cent of alcohol content in it. Crown royal peach is a perfect beverage for summer as it refreshes our mind. A little alcohol never hurt anybody, and that is the case with royal crown peach. Composition of Crown Royal Peach Crown royal peach is comparatively higher in price than other alcoholic beverages. Consequently, it is of better quality. Crown royal salted caramel has less sugar content and low calories. According to research, alcoholic beverages with high sugar content can cause short-term and long-term diseases like fatigues, headaches, blurred vision, constipation, acne and kidney failure, heart attack, liver cirrhosis, etc. Thus, it would be better if you avoid such alcoholic beverages. However, the manufacturers of crown royal peach have been conscious about this issue as many high profile people are consuming it. Even Crown Royal peach comes in various flavours such as cassia oil, vanilla, chocolate, and this list goes on. So you are never out of option. One important thing for all those who are health conscious about their diet is that Crown Royal peach has no gluten in it. Hence you can consume it without worrying about adhering to your healthy diet. All the company claims it such, cross-check it by yourself you can buy Crown Royal peach at a nearby shop or buy it from online websites. If you have any further doubt regarding whisky or crown royal peach, open the given link below. https://liquorstars.com/.

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maximuswolf · 4 years ago

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[Discussion] Is Bourbon getting too expensive? via /r/whiskey

[Discussion] Is Bourbon getting too expensive?

I am 35 now, and only really began getting into Whiskey about 6 years ago. I had drank before of course, but mostly in cocktails or at my 21st when a friend split a 750ML of Evan Williams Green with me, and the 3 days of being physically ill that followed drinking such large amounts of whiskey over the course of the night which dragged on to 3am.

My first experience with sipping came when I bought a bottle of Glenmorangie Original after having some at a bar in 2014. From there I tried a Glenfiddich 12, Glenlivet 12, Lismore and Monkey Shoulder, and as a birthday present from my father-in-law I received a bottle of Glenmorangie Quinta Ruban. Out of these I still have the Quinta Ruban, about half full now, and I still keep Monkey Shoulder and sometimes Lismore stocked as I think they are good buys at the 30$ and 20$ price points I find them at. I have tried JW Red and Black, and have a bottle of one of their GoT releases, but to me it just tastes 95% like Red.

In 2015 I decided to try moving on to Bourbon because a lot of the scotch bottles I was enjoying were 40-60$ and I thought Bourbon might be cheaper for me. I began with some EW 1783 that I picked up for 12.99 and some Rebel Yell that I picked up for I believe around the same. They were both decent and I still enjoy 1783 when I can find it, though I recently moved to Illinois and the stores here never stock it. From there I got some EWSB that I have a few different vintages of by now and while I once could pick it up for 25$, it is now edging closer and closer to 35$. I use to be able to find Weller Reserve for 23$ and Antique for 30$. Now the reserve is 30+ and antique is very difficult to track down for me. I don't even find reserve good enough to warrant the cost anymore personally. I've had Eagle Rare which I got for 30$ which I am now seeing around 50, again not worth the price tag to me. I still have a bottle of Booker's Small batch that I really love, but I only drink it occasionally because of how expensive it is, and I recently was gifted some Blanton's Single Barrel and while I like it, it's impossible to find here and not worth 200$+. I can find EH Taylor SB here for 50$, and I still think thats likely worth the price, but it's slightly higher than I would like to spend on a daily and I'm not sure how long to expect it for this price when I see it going online for 100$ often. Things like Stagg JR and any of the nicer weller, or even ORVW10 is pretty much impossible to find in stores here, which is disappointing.

For Japanese I've only had Nikka Taketsuru Pure Malt, which I did enjoy, but not enough to justify the 80$ price tag in my opinion. It doesn't compare to the Quinta Ruban I could get for 50$.

Irish I have only had Tullamore Dew and Jameson and the like, and I did find Tullamore to be a very decent bottle for 20$, but I liked Lismore or 1783 better at those price points and never really explored the ranges.

My most recent liking has been WFE 4 Year Rye, which I actually think might be in the top3 or at least top5 of things I have tried, and I can get it anytime for 60$ here, but I have yet to find anything comparable at a price I wouldn't mind drinking on a regular basis, and the rarer Rye seems super expensive.

What style do you think is the cheapest to really dive into, especially if you are wanting to obtain some of the older or rarer expressions? I typically am never willing to spend more than 100, and usually keep to 20-30 for daily and 40-60 for weekend selections. I have also been recommended to try Rum also, but my only experience thus far was some Appleton Estate 12, and it was so long ago that I don't even remember if I liked it.

Submitted November 07, 2020 at 09:05AM by dejekt11k via reddit https://ift.tt/3lmgv8h

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delfinamaggiousa · 4 years ago

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The Definitive Whiskey Urban Dictionary

The whiskey industry has always been steeped in slang, with old-timers stalking the distillery grounds talking about cutting “heads” and “tails,” toasting the oak to an “alligator char,” “clocking” some barrels, and then “thieving” some bourbon straight from the “bunghole.” Of course, the bar has likewise always had its own lingo, with drinkers ordering up wee “drams” of Scotch and “neat” pours of bourbon. But over the last decade, whiskey enthusiasm has also gone online, via blogs, forums, and private groups on Facebook, and a whole new vernacular has emerged.

Mingle with a group of whiskey enthusiasts online and you’d almost need a Rosetta stone to decipher what’s being said. They’re talking about “butts” and “crotch shots” but it’s nothing X-rated, there are “sherry bombs” and “HAZMAT” bottles but it’s not that dangerous, and “in the wild” there are “peat monsters” and “unicorns,” though nothing to be scared of. What is to fear are all the acronyms the online whiskey community now employs; it can be truly overwhelming. BTAC? ETL? PCH? Really, WTF?

Ready to test your knowledge and engage in some cultural anthropology? Here is the latest edition of the whiskey geek dictionary.

Age Statement

The age of a whiskey, measured by the youngest barrel within a blend; i.e. a 15-year-old single malt Scotch may be composed of some barrels much older than fifteen years, but there will be none that are younger than that. Note that age statements have increasingly been disappearing over the last decade.

Allocated

A reference to limited products, like Pappy Van Winkle and the Buffalo Trace Antique Collection, specifically doled out to certain retailers (who may have bought and sold a lot of the distillery’s less-acclaimed products, like vodka or Fireball, in order to receive these allocations). In many cases, a store may only get a few bottles of any allocated product.

Angel’s Share

The percentage of whiskey that is lost due to evaporation as it ages in the barrel. So named because it is said to be what the angels now get to taste. Kentucky bourbon might lose 3 to 4 percent per year, while Scotch will lose around 2 percent due to its more mild climate.

Backup

Extra bottles for your bunker, which thus enable you to actually drink your rare whiskey as opposed to just hoarding it. In usage: “Just landed a backup of 2019 GTS so now I can finally open a bottle and try it.”

Barrel Pick (Also: Store Pick or Private Barrel)

Single barrel bottlings specifically selected by a commercial buyer or group. Sometimes these are sold in stores or offered at the bars that hand-selected them; other times they are solely for a private whiskey group to divvy up amongst themselves. They are usually differentiated from standard products with additional neck-tags or decals (see: Sticker Label).

Barrel Strength (Also: Cask Strength)

Whiskey that is bottled at the exact proof it was when it came out of the barrel. This is usually 100 proof to upwards of 140 proof or more (see: HAZMAT).

BiB

“Bottled in Bond,” a reference to a legal classification of whiskey defined by an 1897 act of Congress. To qualify, the bourbon must come from a single distillation season; have been produced by one distiller at one distillery; have been aged in a federally bonded warehouse for at least four years; and is then bottled at exactly 100 proof. If BiB originally assured the integrity of a product — one that hadn’t been rectified — today it is not often used.

BIN

Standing for “buy it now,” this is what collectors on the online secondary market will write in the comments section after someone offers a bottle for sale on Facebook, Instagram, or another platform. The rationale is that the first person to post “BIN” now has dibs at purchasing the bottle at the poster’s originally stated cost. However, it is often used cheekily after someone posts something they have no intention of ever selling, like a family heirloom they just discovered, or a comically gross bottle that has come into their possession.

Bunghole

The small opening in the barrel from which the whiskey is added and ultimately dumped. Bungholes are, no surprise, filled by bungs — small, circular wooden blocks.

Bunker

A person’s private collection, though the term often refers to the portion of it not on display in their house. In usage: “I’ve already got a Weller Full Proof but I thought it couldn’t hurt to have a few more backups in my bunker.”

Butt

A larger oak barrel, around 500 liters, that originally contained another liquid, often sherry.

Cask

Another name for a barrel, though this usually refers to a Scotch barrel.

Crotch Shot

A strange phenomenon whereas a collector will take a picture of an allocated bottle that they have just scored immediately upon exiting the store and sitting down in their car. Unfortunately, these photos are usually positioned in a way where the bottle is positioned between the buyer’s legs. Many online whiskey groups have taken to banning crotch shots due to their tastelessness and pointless braggadocio.

Dram

A glass of whiskey, usually neat, and usually Scotch.

Dusties

Vintage whiskey, so named because the bottles inherently have dust on them from years of sitting on shelves untouched. However, even cleaned-up vintage bottles are often referred to as “dusties.”

Dusty-Hunting

Searching for vintage whiskey in off-the-beaten-path liquor stores, flea markets, and estate sales, where purveyors might not know the value or rarity of what they possess. The glory days of dusty-hunting, however, have been over for a few years, and big scores are becoming increasingly unlikely.

Finished

When a whiskey spends its final few months, or years, of aging, in a secondary barrel that previously held another liquid such as sherry, port, or Armagnac. Not to be confused with the “finish” of a whiskey — in other words, how it lingers on the palate as the flavor dissipates. In usage: “Was this bourbon finished in something? I’m getting an odd mezcal note.”

Flip/Flipped

Buying a coveted bottle, often at retail prices, only to immediately sell it for an inflated secondary market price. In usage: “I sold that jerk an OWA for $30 and he immediately flipped it!”

Glencairn

A popular style of glass amongst enthusiasts who sip their whiskey neat. Though a reference to the Glencairn Crystal company out of Scotland, which offers several styles of glassware, amongst whiskey geeks the term strictly denotes their 4 1/2-inch tapered copita-inspired glass with a thick base.

GTS

“George T. Stagg.” Many hardcore collectors tend to only speak in acronyms when discussing important bottles like PVW23 (Pappy Van Winkle 23 Year Old), M20 (Michter’s 20 Year), and WLW (William Larue Weller). A helpful acronym guide is available on Reddit, of course.

HAZMAT

A whiskey over 140-proof, so labeled by whiskey geeks because you are not legally allowed to take such a bottle onto an airplane, for fear that it could spontaneously ignite.

Hogshead

A 54-gallon cask, usually reconstructed from bourbon barrels with additional staves and larger barrel heads.

Honey Barrel (Also: Sugar Barrel)

A primo barrel of whiskey, ideal for being immediately used as a single barrel selection. Top master distillers and blenders are said to know where all the best-tasting honey barrels are hidden throughout their rickhouses. Certain rickhouses, and certain rickhouse locations, are known for producing an unusually large number of honey barrels.

Honey Hole

A lightly-trafficked liquor store that continually happens to stock rare bottles. The location of honey holes are rarely shared with fellow enthusiasts, lest the shelves soon get cleared. In usage: “I told my bourbon group about my honey hole and now it only has shelf turds.”

The Hunt

When collectors are actively searching for limited editions and allocated whiskeys. As many allocated whiskeys are released in November each year, the late fall and early winter is often known as “hunting season.”

Infinity Bottle (Also: Solera Bottle, Living Bottle, or Vatting)

A perpetual blend that many whiskey fans keep in their homes, often in a decanter. These are created by pouring parts of all or some of one’s other bottles together, often in a slapdash manner. The fact that the bottle is never emptied gives it its name. Though many collectors have one, they are still widely mocked as a neophyte move.

In the Wild

Public store shelves, out in the open, which is a highly unusual place to locate rare offerings. In usage: “I can’t believe I found a Pappy ‘in the wild’.”

Juice

Another name for whiskey, usually referring to it before it has been bottled. In usage: “Is that new distillery sourcing MGP juice?”

Limited editions, i.e. rare whiskeys.

Mashbill (or mash bill)

The grain recipe of the mash that is fermented and then distilled into whiskey, i.e. 75 percent corn, 20 percent rye, and 5 percent malted barley.

NCF

“Non-chill filtered.” Many whiskeys have some of their chemical compounds filtered by freezing it — this technique guarantees that the product will appear clear in the bottle. A lot of enthusiasts, however, prefer an NCF whiskey; even if it has the propensity to appear hazy, it retains esters, proteins, and acids that many people believe add flavor and a pleasing, oily mouthfeel. Look for the NCF designation on the label.

The Pappiez

A mocking way of discussing Pappy Van Winkle, usually used in reference to neophyte collectors misidentifying things like Old Rip Van Winkle 10 Year and Van Winkle Special Reserve Lot B as “Pappy,” or going to stores demanding access to the limited product.

Peat Monster

A heavily-peated Scotch, typically from the Islay region.

Poor Man’s Pappy

An amateur blend, created on the straightbourbon.com forum and popularized by Bourbonr blogger Blake Riber, that is said to simulate the taste of Pappy Van Winkle at a more accessible cost. However, as its two components, Old Weller Antique 107 and W.L. Weller 12 Year, have likewise become allocated and pricy, this is no longer a blend that is cheap and easy to create.

Rickhouse

The warehouses where barrels are stored for aging. Many are made from wood and are open-air, lacking climate control.

Secondary

The secondary market, a grey area where sought-after whiskey is bought and sold these days. In many cases, that means Facebook, though the social media site has tried to crack down on alcohol sales within the last year.

Shelf Turd

A bottle of whiskey that is perpetually stocked on store shelves. While not a signifier of low quality — plenty of shelf turds like Wild Turkey 101 are quite good — it is a signifier of rarity and collectability.

Sherry Bomb

A heavily sherried Scotch.

Sticker Label

The post-purchase decals that adorn most private barrel picks these days. They will often have cartoonish, if not childish imagery, and usually cite an inside joke within the whiskey group that selected the barrel, or the whiskey community at large. While such decals are not endorsed by the distillery, most distilleries do not seem to find their usage problematic.

Tater

A neophyte drinker and collector, so identified by their silly and often misguided behavior. Though a clear shortening of “potato,” no one recalls the term’s etymology. In usage: “That tater specifically booked an international flight just so he could buy Blanton’s at duty-free.”

Unicorn

An extremely rare and, thus, rarely-seen bottle, so identified because collectors are stunned when they come across one “in the wild.”

Wheater

A wheated bourbon, i.e. one in which wheat is used instead of rye as the secondary grain in the mashbill. This often creates a sweeter, “smoother” bourbon as seen in popular products like Pappy Van Winkle, Weller, and even Maker’s Mark.

The article The Definitive Whiskey Urban Dictionary appeared first on VinePair.

source https://vinepair.com/articles/definitive-whiskey-urban-dictionary/

source https://vinology1.wordpress.com/2020/07/05/the-definitive-whiskey-urban-dictionary/

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arplis · 5 years ago

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Arplis - News: Classy Teal Bathroom Accessories

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Made By . Solid Modern Toilet Brush Project 62

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