Tuesday, January 27, 2009

Brinley Gold Mango

Well i have a wonderful friend who knows i like rum, and that i am incredibly open minded, so he brought me a sample of Brinley's Gold Mango rum (i don't know where he gets it-- i don't ask.... he's a smuggler, and i don't mind!).
The first thing you notice about this rum is that is flavored; now i like a spice rum pretty well, i have been known to devour rum creams, and of course i love a good shrub-- but flavored rums??? well they usually fall a bit short for my personal tastes... i say usually because this stuff is FANTASTIC!!

Blended by a small producer on St Kitts founded by Robert and Zachary Brinley, and called the St Kitts Rum Company. Apparently they blend and market a whole line of Brinley Gold rums on St Kitts and in the US-- who knew?. Theoretically these rums can be found in certain of the United States (i heard something about the North East, but i don't believe anything til i see it!!) and on some tropical Island somewhere.

The nose is soft, sweet and loaded with mango... like a Kerns mango nectar BUT CLEANER!! There is no alcohol smell at all, no chemical, just ripe mango and sugarcane honey.. i don't have the bottle so i am not sure off the proof, but everywhere i look says this is around 40% alcohol (i have heard definitively that is 72 proof which means 'around' twice as strong as other mango rums!) and this tastes like mango puree with no pulp... ABSOLUTELY DANGEROUS!!
There must be a warning label on the bottle...
The taste follows the nose, soft sweet fully ripened mango pulp. This is the best 'flavored' rum i have ever had--easily.

i made a Daiquiri with it... what else??

3 Oz Brinley Gold Mango
1 Oz Fresh Lime Juice
Skip the sugar
Shake with cracked ice--vigorously,
strain into chilled cocktail glass, and enjoy..

These guys liked it too... Rum Reviews

Sunday, January 25, 2009


Obviously to be a cool blog-- you are supposed to have pictures... i didn't know that... Thankfully, i have quite a few really cool friends to tell me!One of my coolest friends (you know who you are!!) thought i needed pictures so bad he gave me a camera!! Wow, great friend, thank you!!
So as practice i made some of the Rosangel cocktails (i would have made more, but citrus shopping is on Monday, and all i have right now is Oranges!!)

So here are the recipes (again..) with pictures!! (now i know my drink aren't as lovely as Tiare's, but they are really tasty!!)

Fallen Angel
2 Oz Rosangel
1 Oz Deviation
½ Oz fresh OJ
Shake and strain into a chilled cocktail glass.
Garnish w/ orange zest

Riviera's Classico
2 Oz Rosangel
1 Oz Fresh OJ
¾ Oz Lillet Blanc
¾ Oz Punt e Mes
Shake and strain into a chilled cocktail glass.
Garnish w/ Brandied Cherry

Ajaia ajaja
2 ½ Oz Rosangel
1 ¾ Oz Poma
Stir and strain into a chilled cocktail glass.
Garnish w/ long Orange twist!

Friday, January 23, 2009

A name change...

Well apparently 'the boozer' has a couple negative connotations, so the new and improved name is 'a drink with forrest'.
Thank you for you patience..

Wednesday, January 21, 2009


Gran Centenario is distilled from carefully selected, fully mature agave and then aged in new oak barrels until the balance between agave and wood is met. Only then can it be called a fine reposado tequila. Rosangel is a special selection of this tequila, that is blended, then mellowed further by finishing in Port wine barrels for another two months and exquisitely infused with the natural, complex flavors of Hibiscus. The result is a lovely soft 'rose' colored spirit that leads with gorgeous scents of full round tequila (baked agave, straw, minerals, earth), a subtle hint of berries and an intense floral complexity that is tantalizing. The palate does not disappoint-- it is full with rich baked agave, saporous active fruit tones intermingled with earth, caramel and zesty spices in a lightly oily mouth-feel that shows lingering spice and vegetal floral shades to a rich, slowly fading finish.

Here are some Rosangel drinks, in case your thirsty:

Fallen Angel
2 Oz Rosangel
1 Oz Deviation
½ Oz fresh OJ
Shake and strain into a chilled cocktail glass.
Garnish w/ orange zest

1 ¾ Oz Rosangel
¾ Oz Becherovka
Stir and strain into a chilled champagne coupe/ or flute.
Garnish w/ long Lemon twist
Top up w/ Sparkling Wine (Rosé Cava would be perfect!)

Angel Berry
2 Oz Rosangel
1 Oz Raspberry Liqueur
1 Oz fresh Lemon Juice
Shake and strain into a chilled cocktail glass.
Garnish w/ (Frozen) Raspberry, or Brandied Cherry

Heavenly Lust
2 Oz Rosangel
1½ Oz Lillet Blanc
1 Oz X Rated
Stir and strain into a chilled cocktail glass.
Garnish w/ lemon slice-- twisted

Ajaia ajaja
2 ½ Oz Rosangel
1 ¾ Oz Poma
Stir and strain into a chilled cocktail glass.
Garnish w/ long Orange twist!

Riviera's Classico
2 Oz Rosangel
1 Oz Fresh OJ
¾ Oz Lillet Blanc
¾ Oz Punt e Mes
Shake and strain into a chilled cocktail glass.
Garnish w/ Brandied Cherry

The Trumpeter. . .
2 ½ Oz Rosangel
1 ¼ Oz Licor 43
½ Oz Fresh Lime Juice
Shake with cracked ice and pour everything into Old Fashioned glass
Garnish w/ spent Lime shell and top up w/ sparkling wine

Monastery Angel
2 ½ Oz Rosangel
1 Oz Ruby Port
¾ Oz Chartreuse
Stir and strain into Old Fashioned glass w/ cracked ice.
Garnish w/ and squeeze lemon wedge

Flowers for Margarita
2 ¼ Oz Rosangel
1 ¼ Oz St Gemain
1 Oz Fresh Lemon Juice
Shake and strain into a chilled cocktail glass.
1 Drop Orange Flower Water
Garnish w/ (very long) lemon twist

Friday, January 16, 2009


Elijah Craig 12-year-old carries the name of the Rev. Elijah Craig, the minister widely reputed to be the "Father of Bourbon." Whether he is or not is irrelevant when considering this fine Whiskey, but it nice that it was named after a historical champion of Bourbon, and it is fun to call it “The Rev.”. The nose reminds me of a rum soaked spice cake-- there are a myriad of spice nuances, molasses, vanilla, and honey. To taste, rich dark wood flavors start out-- washed in corn sweetness and follow through carrying warming sweet oak tones, laden with dry rye spices, and caramel. The body is full and the mouth-feel is soft leading towards a dense finish that adds to the other lingering flavors-- fennel and caraway. Overall it was complex throughout with excellent surprises, all in all very enjoyable. Do try this neat, but a splash of cool, clean water will reveal a host of other secrets. Also, this is usually a great deal-- so keep your eyes out!


Beautifully packaged, Bernheim Original holds a unique spot in the world of Whiskey, it is the only commercially available Kentucky Straight Wheat Whiskey, This spirit has subtle aromas of oat, honey and wheat with a distinct undercurrent of barley malt syrup. When allowed to aerate the barley malt syrup comes more to the forefront and reveals delicate baking spices with brown bread back notes. On the palate the activity is brisk, and quick... leading with a brief soft display of tropical fruit that abruptly bursts into tight, sharp, crisp grain tones washed in dry oak nuance, with implications toward green tea or a very light oolong- dusted with cinnamon; crossing into the back palate with a sour spicy vibrancy that spread across the finish to leave hints of toasty oak, tea tannins, and bright ephemeral warmth. Try this neat first, but with an ice chip or two this Whiskey really releases its loveliness.

This a great way to change it up from your standard bourbons, and it is a fun way to explore another style of authentic American whiskey.

Thursday, January 8, 2009

Glenlivet XXV

One of the perks of my job (i work at Hi Time Wine Cellar) is i get to taste stuff i never would get to taste.

This is a good example: Glenlivet XXV-- A new top-end range offering from Glenlivet's ever expanding portfolio; this was distilled in 1980 and finished a couple of years in Oloroso Sherry barrels. The packaging is gorgeous (if you care about that stuff, i don't but i thought you may...), it is bottled at 43% and oh what a joy it is. The Sherry brings a surreal influence to the Glenlivet Malt-- a nuttiness, and an amplification of the spicy/ malty cereal tones that are usually found in the Glenlivet without dominating the traditional soft sweet, honeyed malt you would expect.

25 years is a gamble, a risk; so many things could have gone wrong-- but luckilly for us they didn't....

Nose: Begins implying the layered complexity, it hints at the intensity, it evokes scents of richness, creamy-oily nuts (almond, Macadamia, hazelnut), crazy wood tones- cedar, mahogany-- cigar box, all bound up in a malty/ honeyed flan with perfect caramel, and toffee with vanilla, also soft cinnamon bread with raisins.. and if you add a drop of water it boosts the custard to a rich Tapioca and reveals more of the delicate spice.

Taste:So soft, oily, filled with redolence on the first approach then at the mid palate the spices appear-- ginger, and cinnamon, nutmeg, allspice burst out of a lingering richness without overpowering but instead revealing more nuttiness, toasty grains, and rich malt tones-- hear the aging begins to blast dark caramel, wood, dusty baking spice-- while still maintaining balance. minerals, fruit, wood, and spice so very good.

Finish: It dawdles to reveal each nuance in turn through a diminishing gradual fade that exposes even more of the delicacies hidden within-- the fruit is more obvious, buttressed by a clean nuttiness, with more bready malted grains and lovely spice.

Overall: Amazing.
This stuff is expensive (to expensive for me!!) but so very worth it. If you are in the market for a $350. whiskey you should think seriously about this one.

Another thing that is great about my work, is my co-workers.. Here is Trayce on the Tom Lykis show talking about this whisky (which is also how i got to taste it... the leftovers!); The link is here:

Also Glenlivet has a nice site where they talk about XXV, here:

Frank of Huntington

Well Monday is day off/ laundry/ cocktail day. My friend Frank comes over, we have a drink or 2, go to the laundry mat, have some snacks, have a few more-- you get the idea.
This week Frank said, in response to my query "What do you want to drink?"; "Some kind of old style Champagne cocktail-- something some the affluent (i think he actually said "Thomas Wolf, in North Carolina" but i knew what he meant) would have on a veranda somewhere in the old days, before breakfast-- with brandy and bubbles."

Initially i wanted to make a Corpse Reviver #2 because-- well because it is a fantastic drink, but since it had no brandy or no bubbles (#1 has brandy but no bubble, and is not as fantastic anyways..), so i improvised...

1 Jigger Brandy
1 Pony Curacao, Chilled, and strained in to a champagne flute
Fill with Cava (Spanish sparkling wine made in the method champenois), and
2 dashes orange bitters

Now this drink was very tasty, and even though i made it up on the fly i was sure that it had to exist somewhere, so i looked in several trusty books, and a couple of websites and the closest drink i found was this (from cocktaildb.com):

William Of Orange Cocktail

1 3/4 oz brandy (5 cl, 7/16 gills)
3/4 oz orange curacao (2 cl, 3/16 gills)
3 dashes orange bitters
Serve in a cocktail glass (4.5 oz)

Which is essentially the same drink--served in a champagne flute, and filled with Cava.. SO i call the drink 'Frank of Huntington'!!

try one today for breakfast!!!

Tuesday, January 6, 2009

Aberlour Abunadh

Well i did a little tasting of this yesterday so i thought i would post the notes...

Aberlour A'bunadh (which is Gaelic for "of the origin" indicating that the whisky is as it was origially from the barrel-- no water, no chill filtering, nothing!) is matured exclusively in Oloroso sherry casks and hell howdy does it show!

Aberlour Abunadh (Batch 18, 59.7ABV)

Nose: Sherry, woody, smoke, mixed baking spices, praline (or caramelized nuts), spiced orange tea, fresh cut wood, toasted cereal with malty honey tones.

Mouth-feel: Full-body with a creamy palate activity.

Taste:Big and spicy, pervasive toasty malt nuance, salty and tight-- begging for a touch of water, then it opens up revealing dried fruits (orange, black cherries, dried fruit,sultanas, raisin) and hints of Mexican chocolate with toasted almonds.

Finish: Racy and vivid, with semisweet tones of dark chocolate and oak spice: this is where the sherry shows off with mineral and spices that linger, fading slow, with a nice warmth.

Aftertaste: The is delicate spices, and clean hay, with a cool minty mouth feel that stays.

Overall: Excellent Single Malt, and a great value Abunadh is definitely worth seeking out.

i would like to thank my pal David for the sample-- Thank You David!

Aberlour's website is fun to check out also.

Monday, January 5, 2009

Sunday After Weeding

it started about a year and half ago. Some distributer decided to close out a product, so Hi Time had it on Super Sale and I bought it:

Normally coming across the register 'around' $50, we were closing it out for $14. Aqua Vitae is basically brandy that hasn't been aged (not unlike a Pisco) the flavor is kind in between Pisco Alcolado, and an expertly made Grappa Moscato-- so basically totally yummy.

So the first half of the bottle was sampled with blissful diligence (here are some notes:

Delicious soft fruit intensity on the nose, leading clean Muscat, peach and almond scents with dried fruit and lavender nuance that is complex, yet exceptionally pleasant; the flavors start with soft, aromatic grape must, silky vanilla blossom, Mirabelle, peach, (just ripe) yellow plum and stewed fruit with an intricate floral backdrop. The sybaritic mouth-feel is full and poised with a round confectionery finish that perseveres carrying all of this to a slow clean end.)

and the second half went a frolicking into cocktails, the tastiest was:

Peche Creche

4 Part Banfi Aqua Vitae
1 Part Fresh Lemon Juice
1 Part Briottet Crème de Peche de Vigne (or sub with another Peach)

Shake with Ice, strain into Chilled Cocktail Glass.

And one of the people I gave the recipe to named it: Peche Creche.
All very nice, right?? But what does that have to do with “Sunday, after weeding” ?

Well yesterday after working in the backyard (which frankly I don't do often enough) my lover and I came in for a late lunch, and I poured her a Peach Nectar to go with her re-heated pizza, while I had a grilled cheese and one of the worst Piña Coladas I have ever had (a mix someone wanted me to try-- what a waste of rum:( ). Seeing her savor that peach nectar reminded me of that drink, and I began wondering how it would work as a long drink...


Build in a Pint Glass

2 Shots Banfi (or Grappa Moscato, or Pisco...)
Juice of 1 small lemon
2 Shots of Peach Nectar (I used Dixie Peach from Trader Joes, but Kerns
would work-- you would just have to adjust for sweetness)
2 Dashes Orange Bitters
Fill With ice.

And I named it. . . Sunday After Weeding (S.A.W. for short!)

Sunday, January 4, 2009

High West Rendezvous Rye Whiskey

Rendezvous Rye Whiskey is the first release from High West Distillery. Blended from two exotic straight rye whiskies (a 6-year-old that is 95% rye and a 16-year-old that is 80% rye), the nose gently releases complex spices, brown bread, and floral tones with an underlying starchy caramel. It delivers an unambiguous sapidity with notes of thyme, cinnamon, coriander, peach stone, and honey. The rye shows all of its power in the finish-- menthol, sourdough, bright spices and lime zest, which spread quick and fade slow, leaving a fresh grain taste behind to enjoy. This delicious rye would be welcomed by any true connoisseurs glass. By the way, High West Rye Whiskey was the Winner of the Double Gold at San Francisco World Spirits Competition back in March, and that is something.

Thursday, January 1, 2009

Ron Atlantico Private Cask

To start off I guess is should mention a bit about the provenance of this rum:
Ron Atlantico is made in the Dominican Republic, (which coincidentally produces quite a few delicious rums -Ron Barcelo, Ron Matusalem, Cubaney to name a few). A collection of small batch, aged rums are purchased and then blended, to be further aged allowing the flavors to merge, marry and coalesce. Utilizing the solera method of aging (as does Ron Zacapa, Ron Botran, Ron Matusalem, Santa Teresa 1796 and a lot of others -- you get the drift.. it is a good method) the finished 'blend' is a combination of Dominican rums aged between 15 to 25 years. With exacting detail, and admirable scrutiny 'the blend' is christened Ron Atlantico Private Cask then bottled, inspected and numbered by hand, with the hand-written initials of Aleco Azqueta and Brandon Lieb as a personal seal that they have approved each and every one (can you say writers cramp?? good thing they have some great rum standing by to ease the hardship!).
Here are some notes:

The color is mahogany with gold tones- the color of strong sweet tea; I say sweet tea because when you swirl it in you glass it not only has slow thick legs it glazes the glass etching an oily sugared outline wherever it touches that takes 'several' minutes to completely clear away.

Nose: cola berry, sweet tea, soft damp wood, fig, mincemeat, overripe plum, moist dates, subtle notes of allspice in sugar-- with air of some soft vanilla, against fresh cut mahogany- caramels with sea salt

Body: Lightly oily, with a medium weight

Movement: Front palate show the cola berry backed up with delicate vanilla / caramel that resolves to tea tannin and implying maple at the mid palate (broad leaf oolong- deeply extracted) which evolve into spices – clove, Mexican cinnamon and nutmeg- in honey – on the back palate and into the finish which reintroduces the caramel/ vanilla to the spices and honey for a long and lingering finale.

Overall: Creamy mouth-feel is full of fun flavors that are soft and rich-- caramel, maple, creamy toffee, molasses, candied almond slivers-- all tasty, but to me the definite mark of quality is the balance-- these are a lot of sweet flavors that could easily get lost and they dont-- very nice.

Aftertaste/ Exhale: Vibrant spice, with a saporous residue that tingles gently and is slightly bitter.

It will be very easy for me to recommend this rum. It is very enjoyable, with nice layers of complexity, good richness, nice textures and it is excellently made (even if it is a bit sweet for me, I enjoyed every last drop). If you are a fan of sweeter styled, well aged rum-- Ron Zacapa Centenario, Diplomatico Reserva Exclusivo, Barcelo Imperial, Ron Centenario Fundacion XX, Macambo 20, etc.-- this is something you should not miss!!

Dark Query (get it...)

2 1/2 Oz Ron Atlantico
1 Tablespoon St Elizabeth Allspice Dram
1/2 Oz lime Juice
Barspoon Orgeat (adjust for sweetness)
Dash of Amargo Bitters (Angostura will work to!)
Shake and strain into a chilled cocktail glass.
i would like to thank Aleco, and Brandon for the sample!! Thank You!!

Rum Dood review

Count Silvio's review

Booze Letter--expanded!

This format is a work in progress, but here it goes . . ..(this has been edited..)

Zephyr (short for Zephyrus) is one the Greek wind gods (the Anemoi). Each of the wind gods blew from one direction, and were related to different seasons, and displayed different qualities. Zephyr was the Anemoi of the west wind, conveyer of the gentle spring and early summer breezes.

So in honor of Zephyr I offer a few cocktails!

A Blu Zephyr Martini (a classic I know, but still really good!)

2 Oz Blu Zephyr
1/2 Oz Dry Vermouth (adjust for personal preference)

Stir until chilled, and strain into a chilled cocktail glass.
Garnish with a lemon twist.

**For a delectable, and very simple variation on this drizzle any liqueur you have handy, right on top
-- Raspberry? Orange? Elderflower? Pear? You decide, and enjoy.

A Lavender Zephyr

2 Oz Blu Zephyr
1 Oz Charbay Pomegranate Aperitif (adjust for personal preference)
1/2 Oz Lavender Cordial

Stir until chilled, and strain into a chilled cocktail glass.
Garnish with a lemon twist.


On the nose this leads with juniper, orange succade and vanilla cream- as if you used an orange 50-50 bar for your gin rocks. The soft palate approach shows more of these influences in a medium bodied mouth-feel with orange custard, spice, and delicate juniper-- in that order. New Amsterdam finishes with creamy fruit, and resolves into Madagascar pepper with a hints of lemon zest-- Delectable!!

What an excellent go to gin, silky soft, and slightly sweet-- an ice cube and a glass, or a versatile cocktail base. . .


Wonderfully fruit intense Muscat scents are clean and pleasant in this 'grappa styled' brandy; leading with aromas of grape, vanilla, greengage plum, very ripe pear, green fig and a delicate floral backdrop. The flavors show Muscat must, yellow plum, peach and baked pear. The mouth-feel is full and luxurious, balanced, sweet and round. The finish persists with fruit and wine tones to a fresh lingering finale.

This is a style of spirit that I feel is unfairly overlooked as a cocktail component. The complex floral tones and intricate fruit nuances just beg to be shown off in an excellent beverage. So here are a few to play with. . .

Patio Drift

1 1/2 oz Peshterska Muskat Brandy
3/4 oz Peach Liqueur
1/2 oz Lemon Juice

Shake with ice & strain into a chilled Cocktail Glass Garnish with a Lemon twist


2 Shots Peshterska Muskat Brandy
1 1/2 Inch piece of Cucumber
3/4 oz Lemon Juice
Dash of simple syrup (optional)
Dash of Olive Oil/ Pinch of Dill (optional)

Slice the Cucumber into small chunks, muddle, add liquid

Shake vigorously with ice & double strain* into a chilled Cocktail Glass
Garnish with Pickled Garlic Clove, and/or Fresh ground Pepper (optional)

*The best method for double straining involves a julep strainer and a tea strainer (a mesh screen),using a hawthorn strainer and a julep works fine in a pinch.

Bulgarian berry

2 Shots Peshterska Muskat Brandy
1 Full Tablespoon Lingonberry Jam
Lemon Juice from wedge
Dash of Peychauds Bitters (optional)

Squeeze lemon and drop in, stir until everything starts to merge and then
Shake vigorously with ice & double strain* into a chilled Cocktail Glass
Garnish with Berry or a Lemon zest


2 Shots Peshterska Muskat Brandy
4 – 5 Radishes
1 Tablespoon Orgeat (adjust to taste)
Dash of Angonstura Bitters (optional)

Clean, slice and cut up radishes; Muddle, add liquid, muddle more
Shake vigorously with ice dump all of it into a Collins Glass,
top with mineral water or sparkling wine (preferred) and dash with
Angonstura Bitters (optional).

Another favorite is a Café Corretto, which translates into- Corrected coffee.

Just make a VERY STRONG coffee (espresso, French press or Moka ) and when you finish it put a little (½ a shot?) Peshterska Muskat Brandy into the same cup to mix in with residual coffee, and drink!


El Fogonero leads with soft vanilla, baked agave, clean damp earth and fresh cut white oak which is a really nice way to start. The flavors that show through are rich, delicate agave honey, intricate baking spices and full elegant dark oak tones. These tastes are carried in a pillowed, medium weight, mouth-feel that moves slowly to a lean clean finish that includes flan, toasted nuts and light vanilla.

This is definite proof that we are always on the lookout for excellent deals on wonderful products!

Get this Tequila, it is fantastic, copiously tasty and a real nice price.


On the nose is soft clean leather, stewed figs, caramelized marmalade, fresh cut dark wood and alfalfa. The palate is an evolved and evolving mouth-feel filled with salt, dry roasted grains (buckwheat, barley and flax meal), white pepper, ginger, cumin and baking chocolate. The finish is lengthy and active showing dried heather, salt, chestnuts and indiscriminate spice.

A wonderful offering from the only distillery on the Isle of Mull, here are the Official Tasting Notes from the web:

Nose: A lovely sherried nose with notes of figs, orange marmalade, hints of leather and a touch of smoke.
Palate: Medium to full bodied. Rich sherry fruit cake, milk chocolate, creamy toffee, light oak, a hint of white pepper creating a lovely spicy tang.
Finish: Softly spicy, tingling with a nutty note, a hint of salt, lingering then gently fades.


Aromas of dark chocolate dust, demerara sugar and perfectly cooked pie crust, invite you to taste. The mouth-feel is syrupy with cocoa, coffee, brown sugar, nutmeg and cinnamon; it is full and delightful. The dryer finish shows clean leather, tobacco, roasted nuts that articulate a svelte emphatic conclusion to an exhilarating kinetic journey of exquisite and surprising flavors.

Well here is a review by Bill Dowd:

A comment by Jon Hansel, of Malt Advocate:

and an article/review by Serge from Whiskyfun:(about 1/2 a page down...)


Clean toasted grains, with honey, citrus and smoke, lead the tempting scents. The copious flavors of orange, lemon and pear, all buttressed up with sea-salt and gilded with gentle peat smoke, make for a splendid range of tastes that are sweetish, rich and miraculously harmonized in a medium body. The finish tarries to show the influence of the Montilla Fino Sherry cask as the other flavors fade.

The Oban 15 year D.M. (Double Matured) is a fantastic iteration of a wonderful malt, have a dram and you'll understand.


Old Forester Repeal Bourbon is a new, one-time, limited-release that celebrates the 75th anniversary of the repeal of Prohibition. Lovely vanilla on the nose caries all the way through to the finish. On the palate traditional bourbon tones lead with orange zest, allspice and clove; this a great whiskey, and it comes in a mock 1933 bottle with a replica label from that era so it is both tasty and fun.

What a perfect way to celebrate the end of prohibition-- with a delicious whiskey! Old Forester 100 has been an household favorite to me for quite some time. The Old Forester Birthday Bourbon release every year is ALWAYS something to look forward to. This Old Forester Repeal Bourbon is right up there; its quality is astonishing, its provenance in uncontested, its history is unmarred-- it is the perfect way to say “Good Riddance Prohibition!”. December 5th Repeal Day!

Welcome to the first post. . .

Well, it is a new year, and what a perfect day to start something!
So here it is: forrest the Boozer...