what to have with a talisman?

[99call]

On 12/15/2017 at 8:10 AM, 99call said:

Could we see a Christmassy Old fashioned? I'm thinking as the base ingredients being PX barrelled Glendronach and some of that special PX you have (the one that came with the little vial).  

 

 

On 12/15/2017 at 7:12 AM, Ken Gargett said:

all thoughts welcome.

"The whisky, not a distiller with which I was familiar but a stonking malt. From Speyside. Apparently, these guys focus maturing in on sherry barrels. This was mature and complex. Some warm earth and mineral. Real fruitcake richness. This is a Christmas whisky, if ever there was one. Hints of chocolate, but especially old muscat, PX notes. No surprise as the casks used for maturation are a mix of oloroso and PX barrels. Supple with good spirit. A plum pudding of a whisky. For me, 95"

Really enjoyed your write up of the Glendronach Parliament Ken, Sweeter whisky's with a richer, less peat driven style are defo my preferred option with a cigar.  Iodine, peat monsters always seem to put me in the mind-frame of barren bleak coastline,  and is somehow jarring with smoking cigars

[Ritch]

Sazerac 

[Hotboxx]

The craziest vintage port you have.

[Siberian Bear]

Highland Park 12 or 18, not very peaty and not watered down either. Perfect for any cigar to be honest.

[DeskSmkr]

Was thinking champagne or sparkling white wine as well, maybe a chardonnay or sauvignon blanc.

Water

Black coffee with a small pinch of salt - not enough to make it salty.

[Ken Gargett]

31 minutes ago, DeskSmkr said:

Was thinking champagne or sparkling white wine as well, maybe a chardonnay or sauvignon blanc.

Water

Black coffee with a small pinch of salt - not enough to make it salty.

i thought crazy vintage port was bizarre but salt in your coffee? i have to ask, why? is this a common thing i have missed out on? 

[Ken Gargett]

1 hour ago, Hotboxx said:

The craziest vintage port you have.

i have to ask, can you define a 'crazy vintage port'? can you give examples? 

[DeskSmkr]

2 hours ago, Ken Gargett said:

i thought crazy vintage port was bizarre but salt in your coffee? i have to ask, why? is this a common thing i have missed out on? 

In some circles, yes, it’s common.

Many ask why and have never heard of it.  

Reduces bitterness and rounds off the edges on the coffee.

Some will point out good coffee isn’t bitter. Ok, send it over!  Lol

Hawaiian Kona lacks bitterness but then it’s a lighter roast and I love darker.

Wish you coulda seen the face of the friend who shared his $50/lb bad ass pea berry coffee with me when he heard I added salt. He said, “YOU ADDED SALT TO MY COFFEE!” I couldn’t hold back the laughter and had quite a good giggle about it.  And I tried it with and without and loved it either way.

Really, just a small pinch per cup.  Think a 10% change in flavor is all.

Different amounts, like two and three small pinches have different flavor change.

[Ritch]

Seriously Sazerac.

Decent rye bourbon. Hints of vanilla and so smooth. Will go really well with a decent Cohiba

[Ken Gargett]

46 minutes ago, DeskSmkr said:

In some circles, yes, it’s common.

Many ask why and have never heard of it.  

Reduces bitterness and rounds off the edges on the coffee.

Some will point out good coffee isn’t bitter. Ok, send it over!  Lol

Hawaiian Kona lacks bitterness but then it’s a lighter roast and I love darker.

Wish you coulda seen the face of the friend who shared his $50/lb bad ass pea berry coffee with me when he heard I added salt. He said, “YOU ADDED SALT TO MY COFFEE!” I couldn’t hold back the laughter and had quite a good giggle about it.  And I tried it with and without and loved it either way.

Really, just a small pinch per cup.  Think a 10% change in flavor is all.

Different amounts, like two and three small pinches have different flavor change.

i think i'm with your friend!  

[Derboesekoenig]

8 hours ago, DeskSmkr said:

In some circles, yes, it’s common.

Many ask why and have never heard of it.  

Reduces bitterness and rounds off the edges on the coffee.

Some will point out good coffee isn’t bitter. Ok, send it over!  Lol

Hawaiian Kona lacks bitterness but then it’s a lighter roast and I love darker.

Wish you coulda seen the face of the friend who shared his $50/lb bad ass pea berry coffee with me when he heard I added salt. He said, “YOU ADDED SALT TO MY COFFEE!” I couldn’t hold back the laughter and had quite a good giggle about it.  And I tried it with and without and loved it either way.

Really, just a small pinch per cup.  Think a 10% change in flavor is all.

Different amounts, like two and three small pinches have different flavor change.

I can roast certain coffees "dark" (think the level below espresso) and have it not come out bitter. But still, the key is always consuming within 2-3 weeks of roast date, and always grind using a burr grinder immediately before your chosen brew method. But! If you don't have the option to include all these variables, you are correct in that salt does work combat the bitterness. 

[Hotboxx]

On 10/5/2018 at 10:02 PM, Ken Gargett said:

i have to ask, can you define a 'crazy vintage port'? can you give examples? 

With the Talisman you are already in money is no object mode so carefully grab the '08 TAYLOR FLADGATE. Yes, the 1908. Nice!