FUCKYEAHWHISKEY!

Nov 16, 2009 12:49pm
peterwknox: jamesnord: I tasted a bit of Elmer T. Lee’s single barrel Kentucky Bourbon yesterday. Elmer is the Master Distiller and unlike other whiskey’s the bottle holds no evidence of how long it has been aged. Elmer removes it from the barrel when he thinks it is ready, which varies batch to batch. This was a really great Bourbon and at the $30 price point it is a damn good value. (via James Nord)

peterwknox:

jamesnord:

I tasted a bit of Elmer T. Lee’s single barrel Kentucky Bourbon yesterday. Elmer is the Master Distiller and unlike other whiskey’s the bottle holds no evidence of how long it has been aged. Elmer removes it from the barrel when he thinks it is ready, which varies batch to batch.

This was a really great Bourbon and at the $30 price point it is a damn good value.

(via James Nord)
Oct 26, 2009 3:36pm
whiskeyandgoatsmilk: whiskeywednesday: WHISKEY FOOD FOR THE DAY: Honey and Whiskey Ice Cream 4 egg yolks 250gm (8oz) thick honey 1 pint double cream 2-3fl oz whisky (measure this very carefully – too much and it won’t set 1. Whisk the egg yolks with the honey until the mixture has doubled in volume. Whisk in the cream and add the whisky to taste. Pour into containers and freeze for 2 to 3 hours or longer. No need to beat during setting – it’ll happen (if you haven’t added too much whisky!) (via:) no such thing as “too much whiskey”

whiskeyandgoatsmilk:

whiskeywednesday:

WHISKEY FOOD FOR THE DAY: Honey and Whiskey Ice Cream

  • 4 egg yolks
  • 250gm (8oz) thick honey
  • 1 pint double cream
  • 2-3fl oz whisky (measure this very carefully – too much and it won’t set

    • 1. Whisk the egg yolks with the honey until the mixture has doubled in volume. Whisk in the cream and add the whisky to taste. Pour into containers and freeze for 2 to 3 hours or longer. No need to beat during setting – it’ll happen (if you haven’t added too much whisky!)

    (via:)

    no such thing as “too much whiskey”
    Oct 9, 2009 9:36am
    nedhepburn: to be honest, this is what the entire trip has felt like.

    nedhepburn:

    to be honest, this is what the entire trip has felt like.
    Oct 6, 2009 2:00pm
    peterwknox: jamesnord: large

    peterwknox:

    jamesnord:

    large
    Jun 15, 2009 1:26pm
    (via bullshit)

    (via bullshit)
    May 12, 2009 10:33am
    nedhepburn: ah. indeed.  

    nedhepburn:

    ah.

    indeed.  
    Apr 14, 2009 2:02pm
    Takin care of business was so much classier in the 50’s.

    Takin care of business was so much classier in the 50’s.
    Apr 14, 2009 10:46am
    “ I like my whiskey how I like my men: Stiff, wet, hard, with about four cubes of ice, in a little glass, 12 years old, and aged in a barrel. ” - Bess Rogers (via allisonweiss)
    Apr 14, 2009 12:50am

    Modern Moonshine

    Making moonshine has gone from a backwoods black art to a high-end hobby practiced by “whiskey geeks” with a taste for top-shelf hooch.
    Apr 13, 2009 9:49pm
    Angus that’s as gentle as a lamb …

    Angus that’s as gentle as a lamb …
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