I have a 5000 yo former prince of some whacky kingdom I can’t pronounce. His head is partly caved-in but he’s generally cheerful despite his gruesome cause of death. He lives (haunts?) in the sink but comes out to scare the dog and MIL. Classic white robe type deal but older than the usual ghosts I encounter.
Woodford Reserve. They make a Double Oaked you can find in most liquor stores. I’d try that first, but I don’t think they taste all that similar. The double double is much oakier in flavor, but the nose is similarly pleasant.
It’s like a punch in the face. We bought 2 bottles, passed one around on my wedding night and most people hated it, it’s so strong, we didn’t even finish it. I ended up giving that one to a buddy, and I still have the other bottle, but I haven’t found a reason to crack it open yet.
I have an unopened bottle of Seagrams from 1946, and a bottle of Old Forester from 1953, where time + the VERY heavy glass stopper cracked the plastic seal and broke the cork. Both belonged to my better half’s grandfather
I once tasted some regular Cuervo gold my buddy brought to a cabin weekend. He was going to make margaritas (with HFCS mix) and I nabbed a pour to sip on. It was one of the best tequilas I’ve ever tasted. I couldn’t believe it was Cuervo, and then he told me that it was a bottle his Dad brought back from Mexico in the 80’s. Apparently that stuff was really good back in the day.
A handle of tequila with cacao nibs added. I do infusions, and this was a failed experiment. Should have tried it in a mason jar.
Though it usually works out well. I have a bottle of premium Costco vodka with two anise stars and some simple syrup added. It’s like a homemade ouzo and delightfully sippable for $18 a handle. I also have slices of pear in another bottle, and it’s yummy. And a mason jar of bourbon with black peppercorns, which I like to splash into an Old Fashioned.
Hot tip: Buying flavored liquor is expensive and never as good as infusing it yourself.
Centerba. It means hundred grasses in Italian. It tastes like grain alcohol infused with whatever they cut down in a field. Maybe a hint of mint too? It’s fluorescent green now because food coloring is cheaper than bright green glass apparently.
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