Okay. Thanks for the offer!
Lucky dogMore like what I won’t be drinking tonight…and buying again. Local liquor shops are selling these at 4-5x MSRP. I bought it because of FOMO and stupidity, and the damned collecting strand in my DNA. I’ve resolved to only go for these BTAC and Pappys when the big liquor chains offer their yearly raffles. That’s it.
View attachment 294031
Quick research says 5 consistently but 8 right up there among the best.Must have been a great sip… about a hundred dollars per sip, hahahaThis is the special Balvenie Tun 1401 Batch 8 that I had squirrelled away the past 5 years. Finally cracked it open on the occasion of my 60th last week. Definitely the most valuable whisky in my collection and well worth the wait.
I visited the distillery in 2014 and saw both the Tun 1401 and its much bigger and younger brother, the Tun 1509 in Warehouse 24. The barrels selected by Malt Master, Sir David Stewart, are listed on the label, all aged between 21 and 35 odd years and married for at least 6 months in the Tun's prior to bottling. The 9 batches of 1401 are legendary with Batch 5 considered the best by a small margin. Slainte
View attachment 296218
Corradobrit1,This is the special Balvenie Tun 1401 Batch 8 that I had squirrelled away the past 5 years. Finally cracked it open on the occasion of my 60th last week. Definitely the most valuable whisky in my collection and well worth the wait.
I visited the distillery in 2014 and saw both the Tun 1401 and its much bigger and younger brother, the Tun 1509 in Warehouse 24. The barrels selected by Malt Master, Sir David Stewart, are listed on the label, all aged between 21 and 35 odd years and married for at least 6 months in the Tun's prior to bottling. The 9 batches of 1401 are legendary with Batch 5 considered the best by a small margin. Slainte
View attachment 296218
Gin, lemon, homemade pistachio orgeat, orange bitters
View attachment 297990
This is so up my wife’s alley. How does one make that orgeat?Gin, lemon, homemade pistachio orgeat, orange bitters
View attachment 297990
500g blanched & peeled pistachio, preferably SicilianThis is so up my wife’s alley. How does one make that orgeat?
Works for any nut. Deeply toasted hazelnuts combined with darker rums (and even a splash of spiced rum!) makes for an insanely good winter mai-tai. Pecan orgeat + bourbon + lemon + orange liquor makes a fantastic mai tai derivative too. Walnut orgeat in a Japanese cocktail is awesome. Can swap out the orange liqueur for vodka, rum, or another complimentary liquor if you like.500g blanched & peeled pistachio, preferably Sicilian
800g water
950g white sugar
1 tsp orange blossom water
1.5 oz Cointreau
Lightly crush the pistachios either by hand or a quick few pulses in a food processor. Whisk together the sugar and water over heat until just dissolved then add pistachios and take off the heat. Cover and let sit overnight, at least 8 hours, in the fridge. Strain through a few layers cheesecloth and give the cloth a tight squeeze to get out all the liquid at the end. Add the orange blossom water and Cointreau then refrigerate thereafter. It’ll separate and need to be shaken before use. Extra can be frozen but it’ll hold for a month or so in the fridge. Makes a lot but feel free to scale down
This is 2016 - so not quite a decade. I tend to not prefer very aged beers or wines truthfully.for a second you had me thinking it was a Geuze....lucky for you it's a Lambic (a blend).
(I've tasted pretty much 3 Geuze in my life that were palatable, all of them were at least 10 years old)
Care to share tasting notes? (my beer supplier has a huge collection Lambic, but I don't really dare go there)
Happy birthday better late than never.This is the special Balvenie Tun 1401 Batch 8 that I had squirrelled away the past 5 years. Finally cracked it open on the occasion of my 60th last week. Definitely the most valuable whisky in my collection and well worth the wait.
I visited the distillery in 2014 and saw both the Tun 1401 and its much bigger and younger brother, the Tun 1509 in Warehouse 24. The barrels selected by Malt Master, Sir David Stewart, are listed on the label, all aged between 21 and 35 odd years and married for at least 6 months in the Tun's prior to bottling. The 9 batches of 1401 are legendary with Batch 5 considered the best by a small margin. Slainte
View attachment 296218
Enter your email address to join: