Official liqueur of Broken Forum?

I ARE SERIOUS BOURBON DRINKING GUN WIELDING NEW COAT AND VEST WEARING MAN. THIS ARE SERIOUS THREAD.*

Agreed though, Bulleit's bourbon leaves something to be desired; their rye though, goddamn it's good.



*No idea why I've been such a dour asshole the last couple days. Genuine apologies to anyone who has been offended.

I'm sure everyone in this thread would be willing to supply you a home address . . .

For funsies I used the last of my Bulleit to make a whisky sour. No sour mix for me though: 2oz rye, 1oz fresh squeezed lemon juice, 1tsp sugar, 1 egg white. AWWW YISSS. It's pretty good!

Now you know the true horror of socialism

Holy shit, I had no idea there was that level of price discrepancy. I know talking to liquor shop owners that their minimum prices basically give them 20-25% margin on the liquor, but that means the STATE is making assloads of money for being a middleman.

I am suddenly NOT FUCKING COOL with that.

Luxury tax, man.

One day they'll privatize it, but they'll keep that juicy source of revenue to the state on there, then private retailers have to add their own margins, and then everyone will bitch and moan about how the free market makes prices higher.

No, but, other states have lower prices. So obviously, they are doing it right.

I was goofing on some of the BF belly-achers in Washington state homie, ain't no thing.

Holy shit that Evan Williams Apple Orchard is riddikulus! I'm flabbergasted how damn good it is.

Mixed it with a splash of Vernor's and Whipped Cream vodka for a "apple pie a la mode" mocktail for my wife. She reports feeling the spirit of the season in large quantities now that she's enjoying that.

Yuck, instead of flavored bourbon, you should get some Applejack, it's heavenly.

What's the difference?

applejack is distilled from apples. You could also do Calvados, the french version. But, I don't think "apple flavored bourbon" is really the same thing as applejack.

Applejack is made by distilling hard cider. In Colonial times, this was done by freeze distillation ("jacking") but nowadays it's done with a still. It is of course closely related to Calvados. So basically -- American apple brandy.

I guess I am just a purist -- all these flavored alcohols annoy me, like those stupid cake and whipped cream vodkas. I know, they're trying to appeal to generations of kids who grew up drinking soda.

You're comparing Apples to APPLE PIE FLAVORED BOURBON. It's not even the same neighborhood.

Mine has spices and bourbon in it. YOURS IS FANCY HARD CIDER.

MINE WINS!

Oh shit, it's an Apple-off.

Surely someone with as much appreciation of microbrews as you do could appreciate the difference between these artificially flavored liquors and subtle flavors of the real thing.

I actually do have some fancy hard cider from a VA microcidery in my fridge, actually, waiting for Christmas Dinner, (a bottle of Royal Pippin single-origin cider from Abermarle Cider,) but that's a whole different barrel of apples.

Not really, I'm a total philistine when it comes to fermented juices. You know who ferments juice? Mother nature. Grape falls off the vine, fermentation starts, wine drips out. That's lazy. Same thing with cider.

It takes humans to make beer. It takes humans to put SPICES and FAKE APPLE FLAVOR into BOURBON. AWW YISS.

I finally found some Wild Turkey Honey. That is some diabetes in a bottle.

My patience for flavored liquors is pretty limited. There are some liqueurs where the whole is greater than the parts (e.g., creme de cassis) but on the whole my feeling is that if you want your booze to taste like Flavor X, the best way forward is (a) Get some booze and (b) add Flavor X, rather than putting a bottle in your cabinet that has worse booze and a worse taste overall.

If it's some crazy herbal infusion that's one thing, but for something simple like honey-flavored bourbon, you can buy bourbon and then put honey in it. And then on days when you want non-honey flavored bourbon, you're not S.O.L.

I'm drinking absinth right now.
Not a liquer with an alcohol percentage of 70, but with that taste I'm having trouble calling it hard alcohol. It's ok, but not something I'll do too often... also a real fire hazard.

Not sure where to put this, so I'll put it right here...

http://www.guardian.co.uk/technology/gamesblog/2012/dec/24/five-festive-video-game-cocktails

Video Game Cocktails:

XCOM Ingredients Unknown
The Spelunky Gold Rush (contains JD Honey!)
The Dishonored whale oil burner
The Journey desert cooler
The Borderlands quartet of chaos

Rum and cranberry cocktails with a little bit of muddled ginger. FESTIVE AS FUCK.

Hey shift6 thanks again for turning me on to the Bulleit Rye whisky sour. I'm drinking one right now and it is DELICIOUS.