Cody Webster
Registered User
- Jul 18, 2014
- 25,277
- 23,421
I’m not liking this because you added water.I have a this
View attachment 336965
It is cask strength. I first sampled it neat, and because it's 59% alcohol I got strong notes of tongue numbess and slight burning.
After adding some water I was able to really taste it and confirm that it is Very Good with strong notes of Scotch and lots of Tastiness.
My palate is shit.
I’m not liking this because you added water.
Bah! Put a few cubes of ice and let the flavor come out as you sip.With cask strength stuff you are supposed to add some water. It opens up the flavors. It makes a huge difference, even if it's just a few drops. Most stuff you buy is watered down from 60ish percent to 40 percent.
Cask strength whiskey was common pre-prohibition. Users would add water to dilute to their taste. So you could have two bars serving the same whiskey but with different flavor profiles; ideally it wouldn't be too watered down.
Daniel Webster was famous for drinking cask strength whiskey without any water, all day every day. This is probably a big part of what made him one of the greatest American orators, and definitely why he died of cirrhosis.
Bah! Put a few cubes of ice and let the flavor come out as you sip.
(I’ve never had cask strength fwiw. I’m just bored)
Only if you bring a Pizza Hut BigfootHell yeah, I'm coming over.
Only if you bring a Pizza Hut Bigfoot
I like the cut of your jib. Three at a time.My favored method is actually adding one ice cube and letting it evolve as you suggest.
But before I get there I first go neat, then I drip some water in at room temperature, then I go ice on the third drink
A cookie is a cookie but a Fig Newton is a fruit cake!!!!!