#ice wine cask

[yenneferdivengerberg]

Ser Jorah lifted a cup and sniffed at the wine, frowning. “Sweet, isn’t it?” the wineseller said, smiling. “Can you smell the fruit, ser? The perfume of the Arbor. Taste it, my lord, and tell me it isn’t the finest, richest wine that’s ever touched your tongue.” Ser Jorah offered him the cup. “You taste it first.” “Me?” The man laughed. “I am not worthy of this vintage, my lord. And it’s a poor wine merchant who drinks up his own wares.” His smile was amiable, yet she could see the sheen of sweat on his brow. “You will drink,” Dany said, cold as ice. “Empty the cup, or I will tell them to hold you down while Ser Jorah pours the whole cask down your throat.”

DAENERYS TARGARYEN in Game of Thrones 1.07: "You Win or You Die"

[chubbening]

Things I've Written

idk how vital this is, but in case anyone's curious about the stories I've posted and don't feel like browsing my galleries, here's a quick rundown.

1. Everyone's Feeding You: By far my most popular piece. My first foray into second-person smut. You (assumed femme) have recently noticed people treating you a bit differently lately. Like, weirdly hospitable and giving with their food. And the endless gluttony maaay be having an effect on you. No explicit sex, just feedee vibes. Excerpt: "There were donuts in the breakroom the other day, and of course you took one. But then, back at your desk, your coworker offered you theirs—gave some excuse about having a big breakfast. And you took it, as though your girlfriend hadn’t made you a monstrous omelet that morning. And then, seeing that, your other coworker put half of their donut on your desk and said they were trying to watch their weight. And as you stuffed more jelly pastry into your already-full stomach, you couldn’t shake the thought: they were treating you like the fat girl of the group. Everyone was." 2. Calories and Kink: A long one, posted chapter by chapter. 17 are up so far (as of 5/31), but it will have an ending. Anthro furry stuff. Alexa, local goth lesbian fox, wastes away in her barren hometown. Her friends have moved on to better places. Her last relationship went out like an industrial fire (toxic, avoidable, burned longer than anyone expected). Another lonely night at the bar takes a turn when she bumps into Reggie, a big bad jock of a maned wolf, once the high school bully and Alexa's guilty crush. Both soon realize they've grown past the childish antagonism, but not their secret hots for each other. And Alexa has another hidden desire driving her: she wants to get fat. Is Reggie the dominant feeder she's been longing for? Is that worth looking past Reggie's history? Explicit. Excerpt: "Reggie rolled her eyes. 'Ya know, you gave me shit for acting like I was still in high school. Yet here you are still looking and talking like the same don’t-care won’t-care stoner goth you always were.' 'Like you knew who I was. You barely noticed me.' 'Whatever. Give me your phone number.' Now that she’d calmed down a bit, Alexa stopped to honestly consider her feelings. The night had been a rollercoaster. Would she want to do it again? Did she really want to see how serious Reggie had been back at the pizza shop? What if she did gain weight? Her mom wouldn’t like it, but it wasn’t like she was here. Alexa’s coworkers and friends wouldn’t give her any shit. But still, it was one of those things she’d always regarded as a fantasy. Something to read about online, something to stroke off to. She’d never actually talked to anyone IRL about it. Well, not since Syd. This could either be amazing or another catastrophe." 3. The Food Hoarder: The 3.5 Draconomicon is my favorite D&D sourcebook to date for many reasons. There's a dragon-exclusive prestige class called dragon ascendant. One of the prerequisites to taking the class is to eat one's own hoard. So uhhh yeah the premise writes itself: an ancient dragon who hoards food learns what step one is to becoming a goddess. Nothing explicit, technically feral I guess but I've always considered dragons an interesting case. Excerpt: "She lifted her lithe body and stretched, not unlike a hundred-foot cat. On light feet, she padded about her lair, examining the displays of food. Where to start? She wasn’t particularly hungry, having eaten several cattle just yesterday and lazed about since then. Well, she thought, running through the catalogue in her head. If we’ve already had dinner, why not begin with dessert? Her forked tongue licked her cavernous chops as she leapt up to a broad ledge on the north side of the chamber. Cakes. Pies. Pastries. Iced cream. Tarts. Puddings. Casks of sweet wines. All flavors, from all cultures in the world."

4. The Hunger of Dragons: More dragons! When Astal, local anthro dragon adventurer lady, is invited over for dinner by her old friend Silith, she discovers an appetite she didn't know she had. Silith is already well aware of her special relationship with food, as is her human girlfriend, Elryn. Sapphism ensues, and Astal learns a lot about herself. This one also has me dipping my toe into some light macro. Explicit. Excerpt: "Astal smiled, the nerves and awkwardness disappearing in her old friend’s soft embrace. And Silith was soft. When she stepped back, Astal saw that she had chubbed up quite a bit. Silith had never been as thin as her friend, but now she sported a hefty belly and chest, with thick padding everywhere else. Even her scaly red tail seemed fatter. Her wavy hair framed a round, tenderly smiling face with a blunted snout. 'It’s good to see you too,' Astal replied. 'You seem...healthy.' She caught herself staring at her friend’s middle as she spoke and quickly looked up. 'Doing well for yourself, I mean.'"

5. Kobolds Need Food, Badly: A quick, fun romp wherein 3 runaway kobolds settle an argument through gluttony. One thinks the city is the best place to live, the second heard about a cave of desires, and the third advocates stealing from a witch. They part ways, agreeing that whoever gains the most weight in a year will have found their new home. Nothing explicit. Excerpt: "Riska was taken aback as they strolled the streets of the human city. Until now, they were under the impression the tall ones slept when the sky was dark. But many still bustled to and fro under the light of lamps, some apparently on business, other obviously seeking pleasure. Keeping their purpose in mind—and feeling like their stomach was imploding—Riska followed the latter types and soon found a bustling row of taverns. Their sharp, draconic nose soon picked up a dizzying array of scents. Never had they sensed so much or so many kinds of food in one place before, but this was how they imagined the caravans from their grandfather’s stories."

6. Doubling Up: Tessa the centaur and Lina the werewolf have a new housemate who likes to cook. A lot. And even though she stopped to eat her fill on the way home already, Tessa can't bring herself to turn down a centaur-sized portion of home-cooked food. And oopsie, it awakens something in her...and in Lina. (Feedism, it awakens feedism.) Explicit. Excerpt: "She couldn’t possibly eat more tonight, right? But also…what if she could? She felt she had to try. The first bite solidified her decision. Like the rest of the meal, the cobbler showed RJ to be a brilliant cook. Bite after bite disappeared between Tessa’s lips. She was in a haze, but she kept eating. When the pie was gone, she paused and let a new wave of fullness wash over her. She’d pushed her limits tonight, for sure. But as long as she didn’t make this a habit, she figured there was no harm in the extra indulgence."

[whiskeyfellow]

Barrell Craft Spirits Cask Finish Series: Ice Wine Bourbon Review

Have you ever had a Bourbon finished in former ice wine casks? Barrell Craft Spirits just released one as part of its Cask Finish Series, and I’ve had the chance to try it. My review tells you all you need to know. Cheers!

[m0gg3t]

I don't have the hardware necessary to forcibly shed the lining of my uterus, cus I don't have a fucking uterus, but my body does not care about that, and it is deciding to try its damndest anyways

This is hellish

My sins are crawling on their bellies

Like men

Insensate

Writhing in mud and muck and the ash and rubble of their grand seats and their great authority and their eyes are the milky clouded white of kittens

The feet are the feet of a bear, and the wings are those of a lion, and the teeth of a deep and abyssal wound in the crust of the earth

And below and beyond the mouth are those vital but forgotten things that have been shoveled and milled and digested to a poison and burning caustic wine whose cask is the shell of the god spheres and whose bottle is so fragile and pathetic as wasp paper

To drink is to hear the screamimg dirge and to listen close is heaven eternal forfeit

The golden chain splits down its faultline from eye to ear to churning wheel of veins and anchored bone in the vast and bottomless engine and the vessel spills out waves of sacred oil etcetera

The labyrinth

The path

A bolt of damp that eats through the mortar and grout

But soft for hunger do the perfect angry points of horn ed beaft at centre o th beorht masian

Ond cēne beon dēor andģiet

... Ic eom slæp nū

[imagine-knb]

Akashi with the Casks and bottles of ale exploding because they’ve frozen prompt please! Just some fun silly cleaning up with his s/o after they skipped a stuffy party to cuddle at home

I love exploring when Akashi doesn't know something lol Admin Neon

"Are you sure it's okay that we left the banquet early?"

Despite your question, you're already giggling as you move to take off your shoes that you'd worn to the party. Behind you, Akashi closes the front door to your apartment, shutting out the wintery cold. He has his own amused smile on his face, thoughts running through his head of all the surprised faces when the guests eventually realized the two of you had left.

It wasn't every day a couple left their own engagement party without telling anyone.

"Doesn't matter," he mused, hands already finding your hips the second he was ready to walk further into your home. He pressed a kiss to your shoulder, then another to the side of your neck. "I just want to celebrate with you. You're the only one who really matters."

The truth in his words brings a pleasant flush of color to your cheeks and you turn to press a kiss to his lips. "Well, then how shall we celebrate, my fiancé?"

The smile he gives you after hearing his new title is almost a smirk and there's a mirthful twinkle in his eyes. "Well, I thought we could start with me wining and dining you here at home." He interrupts himself to return your kiss with one of his own. "Then maybe for dessert..."

You grin at the implication, pulling him further into your home. "We could skip to dessert, if you'd like. I don't have any wine, anyway."

Akashi shrugs, going along with your gentle tugging. "I put some fine ale in your freezer before we left so it could be chilled when we got back, but if you'd like to skip it—"

You cut him off with a gasp. "Wait, Sei, you didn't just say you put ale in the freezer, did you?"

Pulling out of his embrace, you quickly step your way into your small kitchen. Confusion colors Akashi's expression and he follows after you, standing at the threshold as he watches you place a wary hand on the handle to your freezer.

"What seems to be the issue?" he asks, one brow raised. "Alcohol doesn't freeze. It should be fine."

"Ale isn't like alcohol, Sei," you comment, tone worried. You had yet to open your freezer door, afraid of what you would find. "It definitely freezes and, if left in the freezer for to long—" You open the freezer door. "Explodes..."

As you say this, small shards of glass and colored chunks of ice tumble out of your freezer. The inside looked like a tundra, the interior completely frosted over with flavored ice that, on any other occasion, you were sure would've tasted fine. Your jaw dropped at the amount of frost that covered your frozen items.

Akashi came up behind you, his own eyes widened in genuine surprise. "____... I had no idea."

It reminded you that your boyfriend — now fiancé — despite how wonderful and ethereal and otherworldly he was usually, was still human. Pinching your brows together, you gave him a sympathetic look and only sighed out a response.

"It's okay, but now you know." Turning back to the freezer, you gestured toward the kitchen. "Could you get me a few towels to clean this up with? Maybe a knife so I can start chipping away at the ice?"

Placing his hands firmly on your shoulders, Akashi steered you away from the open freezer. "No, allow me to clean this up. It's my fault anyway." Before you could protest, Akashi nodded away from the freezer with a smile. "I insist."

Relenting, you stood back and watched as he cleaned up the broken shards of glass and mopped up the quickly melting ice. It wasn't until he was halfway done, much of your freezer going into a defrost, that he turned back toward you. There was a worried furrow on his brow.

"So... should I have left the basement heater on back in my father's home?" At your confused expression, Akashi elaborated. "There were casks of the same ale down there. And it gets rather freezing..."

"Oh... Oh no..."

Find the Holiday Prompt lists here!

[thelustybraavosimaid]

George clearly has a fascination with cannibals and cannibalism lol

In that darkness, the Others came riding, she used to say, dropping her voice lower and lower. Cold and dead they were, and they hated iron and fire and the touch of the sun, and every living creature with hot blood in its veins. Holdfasts and cities and kingdoms of men all fell before them, as they moved south on pale dead horses, leading hosts of the slain. They fed their dead servants on the flesh of human children… (Jon VII, AGoT)

--

Arya would have given anything for a cup of milk and a lemon cake, but the brown wasn't so bad. It usually had barley in it, and chunks of carrot and onion and turnip, and sometimes even apple, with a film of grease swimming on top. Mostly she tried not to think about the meat. Once she had gotten a piece of fish. (Arya V, AGoT)

--

And there were folks fiercer even than Varamyr, from the northernmost reaches of the haunted forest, the hidden valleys of the Frostfangs, and even queerer places: the men of the Frozen Shore who rode in chariots made of walrus bones pulled along by packs of savage dogs, the terrible ice-river clans who were said to feast on human flesh, the cave dwellers with their faces dyed blue and purple and green. (Jon II, ASoS)

--

"Give him three days, then inform him that Hamish the Harper has broken his arm. Tell him that his clothes will never serve for court, so he must be fitted for new garb at once. He'll come with you quick enough." He grimaced. "You may want his tongue, I understand it's made of silver. The rest of him should never be found." Bronn grinned. "There's a pot shop I know in Flea Bottom makes a savory bowl of brown. All kinds of meat in it, I hear." "Make certain I never eat there." Tyrion spurred to a trot. He wanted a bath, and the hotter the better. (Tyrion IV, ASoS)

--

When the flames were blazing nicely Meera put the fish on. At least it's not a meat pie. The Rat Cook had cooked the son of the Andal king in a big pie with onions, carrots, mushrooms, lots of pepper and salt, a rasher of bacon, and a dark red Dornish wine. Then he served him to his father, who praised the taste and had a second slice. Afterward the gods transformed the cook into a monstrous white rat who could only eat his own young. He had roamed the Nightfort ever since, devouring his children, but still his hunger was not sated. (Bran IV, ASoS)

--

"Shade-of-the-evening, the wine of the warlocks. I came upon a cask of it when I captured a certain galleas out of Qarth, along with some cloves and nutmeg, forty bolts of green silk, and four warlocks who told a curious tale. One presumed to threaten me, so I killed him and fed him to the other three. They refused to eat of their friend's flesh at first, but when they grew hungry enough they had a change of heart. Men are meat." (The Reaver, AFfC)

--

"One of the captives was always begging food," Rafford admitted, "so Ser said to give him roast goat. The Qohorik didn't have much meat on him, though. Ser took his hands and feet first, then his arms and legs." (Jaime III, AFfC)

--

"My old ma used to say that giant bats flew out from Harrenhal on moonless nights, to carry bad children to Mad Danelle for her cookpots. Sometimes I'd hear them scrabbling at the shutters." (Brienne II, AFfC)

--

Biter's mouth tore free, full of blood and flesh. He spat, grinned, and sank his pointed teeth into her flesh again. This time he chewed and swallowed. He is eating me, she realized, but she had no strength left to fight him any longer. She felt as if she were floating above herself, watching the horror as if it were happening to some other woman, to some stupid girl who thought she was a knight. It will be finished soon, she told herself. Then it will not matter if he eats me. (Brienne VII, AFfC)

--

Their cold flesh would be taken to the lower sanctum where only the priests could go; what happened in there Arya was not allowed to know. Once, as she was eating her supper, a terrible suspicion seized hold of her, and she put down her knife and stared suspiciously at a slice of pale white meat. The kindly man saw the horror on her face. "It is pork, child," he told her, "only pork." (Arya II, AFfC)

--

Meera Reed was turning a chunk of raw red flesh above the flames, letting it char and spit. "Just in time," she said. Bran rubbed his eyes with the heel of his hand and wriggled backwards against the wall to sit. "You almost slept through supper. The ranger found a sow." Behind her, Hodor was tearing eagerly at a chunk of hot charred flesh as blood and grease ran down into his beard. Wisps of smoke rose from between his fingers. "Hodor," he muttered between bites, "hodor, hodor." His sword lay on the earthen floor beside him. Jojen Reed nipped at his own joint with small bites, chewing each chunk of meat a dozen times before swallowing.

...

"You said no fire," he reminded the ranger.

"The walls around us hide the light, and dawn is close. We will be on our way soon."

"What happened to the men? The foes behind us?"

"They will not trouble you." (Bran I, ADwD)

--

The wedding guests gorged on cod cakes and winter squash, hills of neeps and great round wheels of cheese, on smoking slabs of mutton and beef ribs charred almost black, and lastly on three great wedding pies, as wide across as wagon wheels, their flaky crusts stuffed to bursting with carrots, onions, turnips, parsnips, mushrooms, and chunks of seasoned pork swimming in a savory brown gravy. 

...

True to his word, Manderly devoured six portions, two from each of the three pies, smacking his lips and slapping his belly and stuffing himself until the front of his tunic was half-brown with gravy stains and his beard was flecked with crumbs of crust. (The Prince of Winterfell, ADwD)

--

Asha had been as horrified as the rest when the She-Bear told her that four Peasebury men had been found butchering one of the late Lord Fell's, carving chunks of flesh from his thighs and buttocks as one of his forearms turned upon a spit, but she could not pretend to be surprised. The four were not the first to taste human flesh during this grim march, she would wager—only the first to be discovered. (The Sacrifice, ADwD)

--

And almost every day they ate blood stew, thickened with barley and onions and chunks of meat. Jojen thought it might be squirrel meat, and Meera said that it was rat. Bran did not care. It was meat and it was good. The stewing made it tender. (Bran III, ADwD)

--

At Hardhome, with six ships. Wild seas. Blackbird lost with all hands, two Lyseni ships driven aground on Skane, Talon taking water. Very bad here. Wildlings eating their own dead. (Jon XII, ADwD)

--

The largest and oldest of the wild dragons was the Cannibal, so named because he had been known to feed on the carcasses of dead dragons, and descend upon the hatcheries of Dragonstone to gorge himself on newborn hatchlings and eggs. (The Princess and the Queen)

--

A huge, hairy, foul-smelling folk (some maesters believe the Skagosi to have a strong admixture of Ibbenese blood; others suggest that they may be descended from giants), clad in skins and furs and untanned hides, and said to ride on unicorns, the Skagosi are the subject of many a dark rumor. It is claimed that they still offer human sacrifice to their weirwoods, lure passing ships to destruction with false lights, and feed upon the flesh of men during winter. (The North: The Stonemen of Skagos, TWoIaF)

--

Farther south, the trappings of civilization fall away, and the Brindled Men become ever more savage and barbaric. These Sothoryi worship dark gods with obscene rites. Many are cannibals, and more are ghouls; when they cannot feast upon the flesh of foes and strangers, they eat their own dead. (Beyond the Free Cities: Sothoryos, TWoIaF)

--

Lo Tho, called Lo Longspoon and Lo the Terrible, the twenty-second scarlet emperor, a reputed sorcerer and cannibal, who is said to have supped upon the living brains of his enemies with a long, pearl-handled spoon, after the tops of their skulls had been removed. (The Bones and Beyond: Yi Ti, TWoIaF)

[cheapcheapfaker]

-red wine in a nearly comically oversized glass, rounded, with a long stem. Buttery and dark and rich. Smells earthen, heady, dank, heats up your belly upon first sip. I still have not learned the name of my favorite type of red and some waiters get it right and some get it wrong, but it’s on me for never remembering.

-a vino verde very crisp and cold. The glass is sweating even without ice in it. Smells like summer, sharp, a little sour, but drinks smooth and dry w no burn.

-margarita on the rocks, not too sweet, not sour, made w a nice enough tequila that you can feel the burn but it doesn’t make your eyes water. The rim is salty and spicy. in an oversized rocks glass w a flat bottom, not one of those terrible flanged margarita ones. There’s a fat juicy lime wedge on the lip that i bite into and the bar is so nice i know they washed the limes. If it’s flavored, it’s coconut.

-a dark porter ale, mid-ABV. Made w lactose for that silky smooth mouth feel. Smells dark and rich and tastes like a stout w some sort of dessert undertone: chocolate, coffee, peanut butter, etc. Probably a left hand brewing nitro, because the cookies and cream cask-conditioned ale from the wharf rat is a beautiful, never again attainable memory. Just shy of room temp w a buttery white head in an ale glass w a slight lip.

-a blue moon with a big fat slice of orange, preferably while out eating outside on a warm but not humid summer’s night, or on our roof deck w a beautiful breeze

-a cuba libre. Mexican coke or a very carbonated syrupy fountain coke, spiced rum (sailor jaja preferred), fresh lime juice. Good crunchy ice.

-orange crush. Freshly squeezed orange from one of those hand presses. The bartender who squeezes my orange is an incredibly buff lady with gorgeous arms. There’s some pulp. good crunchy ice.

-a natty boh, heavily sweating, the rim tasting of old bay from picking crabs

-verde’s aperol shandy: orange duckpin, fresh orange juice, aperol, over a pizza that is delicious but too expensive for how little ricotta they give me, but i forgive them bc the shandy is so good

-a sip of my husbands old fashioned. He says it is either good, which means I’ll hate it, or that I’ll like it, and it’s passable. I never order them. I dont really like them. I just want to take a sip.

-an IPA, citra & mosaic hops, 8% abv, some sort of citrus fruit undertones that you only notice when you exhale

-the first pumpkin beer of fall. IPA or a non-sweet wheat. cinnamon, clove, not too heavily seasoned so it’s still crisp and refreshing, gorgeous autumn color with a nice throat burn

[petermorwood]

The right glass for the right beer matters.

Here's a London Gangster making his presence felt Oop North in "Get Carter"...

There are several on-line theories about this: Jack Carter wants a thin glass because:

he's originally a local, but his London accent made the barman reach for a dimple mug such as effete Southerners drink from;

he's expecting trouble and a thin glass breaks more easily to become a weapon;

he's a Hard Man being hard - unblinking, unsmiling, arrogant - for the benefit of anyone watching;

he's displaying Big City refinement picked up with his accent and good suit.

The title of the original novel was "Jack's Return Home", so my money's on 1. I'll give a nod towards 2 because his mere presence back home is a problem for the local bad guys. 3 comes naturally since he's an enforcer for a London mob and "Hard Man" is part of the job description. 4 is, IMO anyway, incorrect.

*****

More often different glasses are because beer styles like Weizen, Berliner Weisse, Altbier, Kolsch etc. have scent and character beyond just Served Ice Cold, and the glass shape - as with wine - is meant to complement it.

Belgian beers are the same: here are the glasses for Orval, Hoegaarden, Gordon and Kwak. There are many more.

That said, if I was able to zip into the Augustiner am Platzl for ein Maßkrug Dunkles vom Holzfass (litre mug of dark beer from a wooden cask) I'd be there - fingersnap - just like that, and @dduane would be right behind me.

It's been too long... :->

[bourbontrend]

🌟 Discover the rich flavors of Two Stacks Single Pot Still Cabernet Franc Ice Wine Finish! 🌟 Dive into our latest review on Bourbon Trend, where we explore this luxurious single pot still whiskey with its velvety texture, ripe strawberries, and epic cask strength. Perfect for special occasions, this masterpiece promises an unforgettable tasting experience. 🥃✨

[kakivino]

ArPePe 2015 Valtellina Superiore Grumello Rocca de Piro

Lean, steely, spicy and minerally. Cherry, strawberry, raspberry, dried roses, leather and flint with iodine and iron details. Subtly grippy with an amaro finish. Exudes understated finesse, just not an awful lot of fruit weight to show for. Tasted alongside its famous Langhe cousins, this delicate mountain nebbiolo simply dances to a different tune. — ★★★

Appellation: Valtellina Superiore Region: Valtellina, Lombardia, Italy Subzone: Grumello Cépage: 100% Chiavennasca (Nebbiolo) Abv: 13% Production: 33,333 Élevage: 110 days of maceration in 50hl tini, 18 months in 50hl casks, cement tank and bottle Distributor: Vintry

Critic Reviews:

Initially shy, the subtle nose eventually reveals new leather, Alpine herb and wild berry. The savory palate has an understated elegance, offering Marasca cherry, pomegranate and graphite alongside refined tannins. Drink through 2027. Kerin O'Keefe (Wine Enthusiast, 10/2020) 92

The 2015 Valtellina Superiore Grumello Riserva Rocca del Piro shows the more lifted, perfumed side of Valtellina Nebbiolo. Sweet floral and savory notes abound in a wiry, lithe wine. Dried cherry, tobacco, worn-in leather and mint all develop in the glass, but there is not a ton of fruit. I would prefer to drink the 2015 sooner rather than later, as the flavors are already a bit dried out. Then again, these wines can hold on for many years. Antonio Galloni (Vinous, 05/2020) 90

Fruit for this wine comes from the high altitudes of the Rhaetian Alps, where decomposed granite soils make for a dark contrast against brilliant white ice and snow falls. The ArPePe 2015 Valtellina Superiore Nebbiolo Grumello Rocca de Piro reveals a long succession of dried raspberry, cassis, pressed violets, iron ore and crushed stone. This wine promises to make a terrific pairing with a simple plate of thinly sliced Valtellina bresaola. Some 30,000 bottles were made. Monica Larner (Wine Advocate, 02/2021) 93

‘Normally we age this wine for two years, but it was already quite balanced and we decided to bottle it earlier.’ Palish ruby. Ripe, lifted red-fruit nose with a subtle chalky edge. Fine, gripping tannins complement the whole. Drink: 2019-2028. Walter Speller (Jancis Robinson, 05/2020) 17+

More into the amaro perfume, sour cherry and fresh strawberry. Medium-bodied, dry tannin with fair old grip and grain, earthy and tangy orange acidity, almost furry on the finish, and distinct herbal twang in the aftertaste. Pulls quite dry, with ringing acidity and a low-compromise nature, but very good. I’d give this plenty of time to mellow. Gary Walsh (The Wine Front, 10/2018) 94

[spiritsrituals]

A Journey to the Soul of Scotland - Premium Whisky

Islay, often referred to as the & Queen of the Hebrides,& boasts a rich, well-documented history dating back to the first century AD. Nestled beneath Scotland's expansive skies and amidst breathtaking landscapes, it beckons nature enthusiasts, bird lovers and aficionados of fine whisky. This Island has undergone numerous transformations over the years, encompassing shifts in culture and scenery, and stands as a significant contributor to the British economy. Spanning approximately 620 square kilometres, Islay ranks as the fifth-largest Scottish island out of over 700, making it the eighth-largest island within the British Isles. Surprisingly, its population is a modest 3,000 souls. From early hunter-gatherer societies around 10,000 BC, through the closing chapter of the Ice Age and into the Mesolithic Period, Islay’s storied past has allowed scholars to examine artefacts and architecture from prehistoric to modern eras. It was also the historical seat of the Lords of the Isles at Finlaggan, a clan that held sway over much of the Highlands and Islands. The capital, Bowmore, is home to the first licensed Islay distillery, founded in 1779, renowned for its production of Islay Malts.

Whisky is savoured and cherished in diverse ways: alone or in the company of friends, with or without water or on ice, whether it &  Scotch, Indian, or Bourbon, whether it's aged to perfection or relatively young. Just as Bordeaux is celebrated for its wine and Guanajuato for its Tequila, Islay is renowned for its peaty nectar—whisky. It has firmly established its reputation as & The Whisky Isle' and is home to nine distilleries among Scotland& 145 active ones, with two more poised to join the whisky-making scene

this year. Over the past two decades, I& relished whisky across continents, countries, and cultures. However, savouring a whisky in its raw form in Islay, directly from the cask in the Distillery Warehouse, offers an entirely distinctive experience. My Islay whisky trail lasted 5 days and across 9 distilleries, interspersed with pairings, Islay Meals and nature walks.

The Trail started at Ardbeg, which was established in 1815 and owned by Louis Vuitton Moët Hennessy. Ardbeg produces a heavily peated Islay whisky, emphasising aromas and spices, including sweeter tones like chocolate and vanilla. During the 1980s and 1990s, Ardbeg suffered from an uncertain future and its doors closed in 1981 for several years. Although they re-opened later that decade, Ardbeg shut down again in 1996. The brand was purchased by The Glenmorangie Company in 1997 which saved the Distillery from extinction. In 2000, The Ardbeg Committee was formed to ensure that the doors of Ardbeg would never close again. This dedicated following of global fans now comprises 180k members in over 130 countries. In 2021 work was completed on a multi-million pound investment in a new still house, doubling production capacity. The new Ardbeg range displays innovation while effectively preserving the legacy of a renowned distillery in a contemporary whisky style. The visitor centre and bistro also underwent renovation, and the Distillery introduced a new Ardstream food truck for tourists and locals alike during the pandemic which was a huge success. The trailer sells Burgers, steaks, sausages, warm salads, cookies at price points between BP 6-22. I had a delightful experience, holding warm bread and savoring delicious cookies. Furthermore, this refurbished American trailer also offers customers the chance to prepare pizza using a custom-made wood-burning pizza oven.

More Information:- https://spiritsandrituals.com/a-journey-to-the-soul-of-scotland/

[nyt-crossword]

NYT Crossword 27 January 2024

Across Hints

Put down NYT Crossword Clue

Help (out) NYT Crossword Clue

Life phases, in social media lingo NYT Crossword Clue

Katey of “Married … With Children” NYT Crossword Clue

International chain whose name can be a prefix NYT Crossword Clue

Weather the storm NYT Crossword Clue

Not take any chances NYT Crossword Clue

No ___ NYT Crossword Clue

Disavowed MI6 agent in the “Mission: Impossible” franchise NYT Crossword Clue

___ buco NYT Crossword Clue

Sister of Castor and Pollux NYT Crossword Clue

They’re done on the fly NYT Crossword Clue

Didn’t beat NYT Crossword Clue

Prefix with -gram NYT Crossword Clue

Connection between names NYT Crossword Clue

Listen … NYT Crossword Clue

“The Rocky Horror Picture Show,” e.g. NYT Crossword Clue

In the nick of time NYT Crossword Clue

Series that begins on the ice planet Pagodon, with “The” NYT Crossword Clue

Possible (but extremely unlikely) setting for a double albatross NYT Crossword Clue

Sign NYT Crossword Clue

Nutrition fig. NYT Crossword Clue

How salmon is served in nigiri sushi, but not in sashimi NYT Crossword Clue

Large wine cask NYT Crossword Clue

Something a rival may throw NYT Crossword Clue

Set of rounds NYT Crossword Clue

Alas! NYT Crossword Clue

Tiny scrap NYT Crossword Clue

Big ticket purchase? NYT Crossword Clue

The Phoenix of the N.C.A.A. NYT Crossword Clue

Noble figure NYT Crossword Clue

Pioneer in I.Q. testing NYT Crossword Clue

Muralist who was a colleague of Dalí NYT Crossword Clue

Boy’s name consisting of an English word followed by its Spanish equivalent NYT Crossword Clue

Take NYT Crossword Clue

Down Hints

Open wide NYT Crossword Clue

Shoot for the moon NYT Crossword Clue

Crumple NYT Crossword Clue

Writer of the 2009 autobiography “Open” NYT Crossword Clue

Boy’s name that’s an anagram of 9-Down NYT Crossword Clue

Video game climax NYT Crossword Clue

Collect NYT Crossword Clue

Modern lead-in to mania NYT Crossword Clue

“Of course, I remember you!,” perhaps NYT Crossword Clue

Heir to the throne, traditionally NYT Crossword Clue

Very slender NYT Crossword Clue

Hedonist’s opposite NYT Crossword Clue

Workers who must be quick with their hands NYT Crossword Clue

Experienced a pregnant pause? NYT Crossword Clue

Relaxing baths NYT Crossword Clue

Affliction treated in newborns with phototherapy NYT Crossword Clue

Giving quarters, say NYT Crossword Clue

How one might emerge with a victory NYT Crossword Clue

Secret lover? NYT Crossword Clue

Murmur NYT Crossword Clue

Character who’s heard but not seen NYT Crossword Clue

Way down below? NYT Crossword Clue

Floral arrangements NYT Crossword Clue

Fix in a museum, maybe NYT Crossword Clue

___ bug (long-limbed predatory insect) NYT Crossword Clue

Start of a Christmas hymn NYT Crossword Clue

Collect, collect, collect NYT Crossword Clue

Pickup line NYT Crossword Clue

Hit on the noggin NYT Crossword Clue

Word with power or change NYT Crossword Clue

Org. concerned with traveling NYT Crossword Clue

[journallingweeks]

"what does my dream day look like" - prompt

I wake up in my home bedroom, and I feel toned and light. My skin is clear and my hair is washed already, and has tried really nicely. I'm tanned. It is really sunny outside, my window is open so the room is slightly cold/fresh.

I take a long body shower and moisturise afterwards while I'm still standing in there. I'm home alone, but I know where they are and when they'll be back.

I have 15,000 euro saved for travelling, and I am my goal weight of 54kg. My plan for the day is to run errands before I go, as I need to start packing this week to leave in ten days.

I only have small bits left to get. I walk in to town, not long after I've woken up, with my make-up done minimally but with lots of blush and mascara. I'm wearing Lululemon shorts, a tiny handbag and a little crop top.

I have time to kill, I run my small errands, walk around Brown Thomas smelling perfumes and window shopping. I pick up a whirl lipliner to stock up for travelling. The girls come in and meet me for coffee.

It is still roasting, so we sit outside drinking iced coffees. I check things off my list that I have left to organise, and we make a plan to go out tonight.

I go home, eat something light, take another quick shower and start getting ready to music. I throw on one of my favourite midi dresses and wear my hair to one shoulder with heeled sandals.

I get dropped into Cask and me and the girls chat over wine and cocktails. It doesn't get dark for ages, and town is buzzing because it's so sunny - everyones out. Later on, we merge with my boyfriend's group of friends, and we all drink together. I go back to his afterwards and have a sleepover. I'm tipsy but not fucked drunk. I wake up with no hangover/headache, with some more small errands to run, which we run together. We're both off on a weekday because travelling is so close.

[chadwick211]

The Best Whiskey Gifts for Valentine's Day

If you're planning a party or just having a simple meal at home, a good whiskey is always a nice treat. What would be the best way to celebrate Valentine's Day this year? Sendgifts have some great Valentine's Day gift ideas to get you started!

Buying whiskey online is a great way to get your hands on hard-to-find bottles. Alcohol delivery services such as Sendgifts can help you get your favorite bottle delivered right to your front door without all the hassle. With its wide selection of whiskey, you can find something that suits your taste and preference.

 Celebrate the Spirit of Valentine’s Day with a Whiskey

A romantic Valentine's Day date with flowers and chocolates is a classic! Is it time to make a change? A fine whiskey served in a classy glass is a nice touch.

Whether you're having a party, gathering with friends, or want to send whiskey gifts, this classic spirit is a perfect choice. It can also be romantic to choose the right whiskey for Valentine's Day dinner.

A glass of whiskey will give Valentine's Day a uniqueness and a class that will set it apart from past years.

 Blanton’s Single Barrel Bourbon Whiskey

This coveted whiskey from Buffalo Trace Distillery (owned by the Sazerac Corporation) is in high demand these days. The sweet, citrusy, oaky profile of this acclaimed bourbon, coupled with notes of clove, will delight whiskey lovers.

If the receiver is unfamiliar with the spirit, you can then explain why Blanton's is said to be the first single barrel bourbon, and how eight different racehorse stoppers spell out the name.

 Macallan 15-Year Double Cask Single Malt Scotch Whisky

A world-renowned brand with a premium price-point and world-class quality, Macallan Scotch is familiar to even the most uneducated whiskey drinker. Even though the Macallan 15-year Double Oak Single Malt isn't cheap, it's more affordable than the 20- to30-year varieties.

Macallan Double Cask whiskies are aged in hand-crafted oak casks seasoned with dry Oloroso sherry, delivering notes of vanilla, butterscotch, citrus, and an unmistakable Macallan spice.

 Yamazaki 12-Year Single Malt Whiskey

There's no doubt that the Japanese are huge whiskey enthusiasts, and they've been crafting their own brews for decades now. As a pioneer of Japanese-distilled whiskey, Yamazaki has grown into a global beverage giant which owns former American whiskey brands like Jim Beam and Makers Mark.

When it comes to quality Japanese whiskey, Yamazaki is at the top of the list, and price isn't the sole determining factor. Anyone who appreciates whiskey will enjoy this unique flavor profile of this buttery, bright, and fruity whiskey.

 Glendalough Double Barrel Irish Whiskey

A thousand years ago, the Irish and Scots were among the first to use barley and grain to create whiskey, instead of wine-based spirits like brandy that European aristocracy enjoyed. Irish whiskey was differentiated from Scotch whiskey by adding an "e" to the word whisky.

Glendalough is an independent Irish distillery that won double gold in the 2021 San Francisco spirits competition. The brand is named after St. Kevin Monastic City, where monks first distilled whiskey in the 6th century (the spirit's mascot). Aside from all the fascinating history, this whiskey is excellent and unique that would make a great gift.

It has a creamy, malty nose begins with rich vanilla, white chocolate and buttery fudge. Notes of cooking apples, white grapes, marzipan icing and toasted oak form in the backdrop.

 W.L. Weller Special Reserve Straight Bourbon Whiskey

As the first "wheated" bourbon, W.L Weller Special Reserve (another Buffalo Trace brand) is a unique whiskey to gift. Bourbon typically contains at least 51% corn, a small percentage of barley, and a small amount of rye. WL Weller was the first to use rye grain instead of wheat, giving the product a delicate, smooth finish.

This bourbon maintains its abundant sweetness on the palate, delivering a tasty yet classic mix of honey, caramel, vanilla, and light fruit. The W.L Weller brand has seven variations, all of which are hard to find and very expensive.

 Sagamore Spirit Straight Rye Whiskey

As opposed to bourbon, rye whiskey must contain at least 51% rye grain, giving it a sharp, spicy, alcohol-forward flavor profile. In the world of rye whiskey, Sagamore Spirit is a young distillery out of Baltimore that is doing some creative things. Its signature rye whiskey is a blend of a high rye and low rye mash bill, both aged for 4-6 years.

With notes of spicy cinnamon, sweet honey, and a nutty finish, the low and high rye blend delivers a complex flavor profile. You can sip this spirit neat or mix it with a Manhattan for a delicious drink.

 Lagavulin 16 Year Scotch

If you know someone who loves mezcal and is looking to convert them to whisky, Lagavulin would make an excellent gift. It has a wonderfully smooth finish and is one of the smokiest Scotches you'll find. This whiskey is dominated by smoke, but it also displays well-placed notes of tea and sweet tobacco.

Lagavulin takes longer to distill and mature than any other whisky in the brand's Classic Malt Collection.

 Sazerac Rye Whiskey

Having over 20 different whiskey brands under its belt, it's hard to avoid mentioning Sazerac whiskey. If you know someone who lives in New Orleans, you may be familiar with Sazerac Rye, which has deep roots in the city that date back to the 1800s.

This whiskey giant chose the name after a drink made from rye whiskey and Peychaud's Bitters popular before the Civil War. This whiskey is not just a traditional rye whiskey, but is also an affordable and delicious whiskey gift.

 Wild Turkey Longbranch

For those who want an excellent whiskey in the mid-level price range, but want to avoid a played-out bottle of Jack, Wild Turkey Longbranch is a great choice. Smooth and oaky, this bourbon is perfect for sipping neat or on the rocks.

It has a caramel and spices on the palate with subtle smokiness and a hint of oak and char. It's warm and smooth from start to finish.

[dans-cliit]

in case anyone is curious i still haven’t watched it. the live stream is sitting in my recommended tab like wine in a cask, aging perfectly until i need to tap into it. its going to be the ice cream i reward myself with when i feel like treating myself.

NOBODY is allowed to talk about the live stream until i finish my homework that’s due in 40 minutes. NO more cute posts. NO more gifs. NO MORE CLIPS OF THE SLITTENING

[prairiescotch]

The last three years I have attended the International Whisky Night at the Conexus Arts Centre in Regina, the closest thing we have to a major whisky festival in our province. Unfortunately, I haven’t been quite as good at writing about it after the fact! On average, I’ve tried almost 20 new items each time, so obviously I am in no shape to be writing well-considered posts in the moment.

However, after the fact there is plenty to talk about! I made it through 18 products that were completely new to me, so while my tasting notes may have slid somewhat as the evening progressed I think I still managed to get a fairly good sense of what was on offer. In this first post I’ll focus on four Canadian whiskies that I tried...one of which was against my better judgement.

The surprise hit of the Canadian offerings for me was Goodridge & Williams’ Northern Grains. I had tried their base level offering, Western Grains, at the previous year’s show and had been fairly impressed. It came across as a pretty standard Canadian, sweet, grainy, and pleasant, but didn’t win me over so much I’d spend the $45 a hit on a bottle. I might change that policy when it comes to the Northern Grains, however.

This one is mashed from winter wheat and malted barley, aged in bourbon barrels, and finished in French Oak wine barrels from the Okanagan Valley. Normally a red wine finish is one of my least favourite, but here the sum of its parts is appealing. The nose is like a nutty banana bread, cinnamon and nutmeg and oats combined with cherry. That carries over to the palate, with a cherry and raisin-led fruitiness combining with a pleasant touch of spice. It doesn’t have the bitter or tannic notes that a lot of red wine-finished ryes I’ve had in the past have been overwhelmed by. It was that rare neat-sippin’ Canadian whisky that proves so elusive. I haven’t seen it on a single shelf in town yet, but if I do (and the price isn’t too high) I will absolutely be giving a full bottle a try.

Canadian single malt seems to be a bit of a growth area over the last few years as well. Having my socks neatly knocked off by distilleries like Shelter Point and Two Brewers I am open to trying some more. Luckily, there was two offerings from Lohin McKinnon available at the International Whisky Night. Lohin is the flagship product of Central City Brewing + Distilling, best known for Red Racer beer. Lohin McKinnon is a three year old single malt that anchors their whisky offerings, though they have proven to be remarkably open-minded; limited products include whiskies aged in cocoa, tequila, and Niagara wine barrels. They have malted barley, chocolate barley, and rye. I love an experimental bent.

The standard Lohin is...fine. It didn’t wow me. It is very much like an Irish whisky, very fruity and floral with apple, cherry, pear, sweet orange, oak, and almond creating a pretty robust nose. That mostly translates to the tongue, though it also brings plenty of grain and some unexpected peppery spice out as well. But the more you drink the more bitter and tannic it gets, with a grassy earthiness and a hint of cocoa helping soften the finish.

The Peated variant did strike a chord, however. it builds on the backbone of the standard version, adding a lovely hickory smoke, with salty, peach, floral, citrus, and vanilla notes rounding out the nose. On the palate the smoke is gentle and well-integrated; it really blends well and balances the fruitiness. The grain shines through, with citrus and salt to bolster the sweetness. There is more spice than the standard version, and it does lead up to a similar bitter finish, which unfortunately makes it tougher to handle. But everything up to that point was pretty delightful!

As you can see from the photos, Wiser’s also rolled up with four of its ‘Alumni Series’ releases, distinctive and diverse whiskies created in conjunction with famous retired NHL players (and benefiting other retirees through a partnership with the NHLPA). The series is everything I’ve always wanted - a crazy combination of different mash bills, ages, and barrel make-ups. Ranging from 6-10 years and nearly as many different styles of barrels, it has been very cool to see a major company recognize the desire for experimentation that exists in the marketplace.

I have previously enjoyed the Paul Coffey and Larry Robinson bottlings; at this event I added the Lanny MacDonald and Darryl Sittler variants. I will probably follow up with a more comprehensive post once I’ve tried some more of them, but for the time being if you had to choose I would say go with the Robinson. It’s a good one.

The 2019 International Whisky Night marked the one year anniversary of the tarnishing of a legend: the first time I tried a Wayne Gretzky whisky, the red wine barrel finished version of his Canadian whisky line. It sucked! It sucked a big one. Since then, the company has issued a version finished in ice wane casks.

Great idea! Wrong product.

Like the red wine version (and countless other rushed-out, young, adulterated whiskies), the overwhelming top notes on the nose and palate is rubber bands. The nose builds on that unsavoury element wth burned sugar and a chemical sweetness. The palate repeats the rubber bands and gross sweetness, like the chemical flavouring in cotton candy or something. There’s probably some oak, as well as cloying, bitter spice. It’s pretty bad!

While those were the Canadian products I hadn’t tried before, there was plenty of others on offer. Most notably, Last Mountain Distillery from Lumsden had their terrific single malt and rye whiskies, as well as the incomparable Judd from Paperback Beverage Co. mixing up literally the best Old Fashioned I have ever tasted. Built on a solid backbone of his home-made barrel-aged orange bitters, it was an elegant and delicious cocktail that put the Wild Turkey booth’s orange Tic Tac-flavoured concoction to shame. If you get a chance to try Judd’s myriad products (vegan-friendly, largely) don’t miss it!

That’s part one of the International Whisky Night round-up. Odds are good I probably won’t finish discussing the rest of the night until next year’s edition, but I’ll try!