relaxing at the end of the week

Sorry but.....

By the end of the night, we all swig outta the same bottle anyway....

I don't think it "improves the mouthfeel by a huge amount."

Eat a good meal and then I have a glass of single malt Scotch, neat with a few drops of water to open it up. Then I just might have another, and another, and another.

I may or may not be on my 5th-ish glass of Glenmorangie Signet right about now and I have to say I'm feeling pretty relaxed! Good stuff btw if you like unpeated Scotch. Originally Posted by SpiceItUp

Where did you find the bottle of Signet? Not a easy one to come by.

Not gay! lol. Ok well maybe men talking about "fruity notes" and "mouthfeel" is like partly gay-ish

Chill filtration removes many of the fatty acids that make the whisky more viscous and "buttery" feeling so depending on the base levels of fatty acids initially present in the spirit it can drastically improve the mouthfeel to forgo chill filtration.

A great example would be the Balvenie 15 year single barrel which is excellent and non-chill filtered vs the Balvenie 12 Doublewood which is. If you pay attention to just the mouthfeel alone it's a dramatic difference. They use a different base I believe and are obviously aged in a different way so it's not an exact apples to apples comparison but it gives a good idea of the concept anyway.

There's a reason many manufacturers have stopped chill filtering especially for their limited releases and higher end bottlings. The only reason they chill filter to begin with is so when scotch noobs drink it on the rocks it doesn't get cloudy.

I am a peaty guy. Highland Park, ribeye and baked tator, good night's sleep, great session on Saturday.

I believe they have a cask strength offering and a regular offering don't they? I'm pretty sure both are non-chill filtered though which I'm a huge fan of in general, it improves the mouthfeel by a huge amount. First fill casks should make for some seriously fruity notes to it.

I haven't tried the latest expression matured in first fill Oloroso Sherry casks but I've tried previous versions that used ex-bourbon casks and they were excellent. I'll have to pick up a bottle of the sherried one. Originally Posted by SpiceItUp

The Nadurra is the only cask strength offering from Glenlivet, I believe. They are non-chill filtered.

I have not tried the Oloroso yet either. I imagine it's worth the money as well though. The Nadurra 16yr is the one I was describing. That's the one aged in first fill bourbon barrels.

.....
spend time with my Rottie. Oh and email my HH... Originally Posted by Alyssa XOXO

I bet that *IS* relaxing.

I am a peaty guy. Highland Park, ribeye and baked tator, good night's sleep, great session on Saturday. Originally Posted by Oralist

I'm with ya on that....just change mine to prime rib (medium rare)....I know nothing of gay bourbon...

I was wondering what are you favorite techniques ? I had a grueling shit week of work madness and chaos. But I first got my knob polished by an accomplished fellaetrix. Next I pigged out on some Popeyes spicy. Now I am enjoying a hot bath with a bottle of bourbon. Originally Posted by spear88

Meh using the remote to adjust the security cameras on my house to catch all angles of street traffic and meticulously cleaning my weapons. I prep for doomsday daily ;-) Lots of zombies out there.

Side note: My ATF thinks I dress like a nerd and wants me to stop wearing a backpack but I have my reasons. ;-)

Oh and email my HH... Originally Posted by Alyssa XOXO

Well here's some good friday relaxing reading ;-) and Hint hint

Ingredients:

• 2 pounds of 93/7 lean ground beef or buffalo
• 2 jars of Classico (Pamesan and Romano) pasta sauce
• 1 jar of Pesto
• 1 box of whole wheat spaghetti pasta
• Sriracha Hot Pink Sea Salt

Prep:

• Roll into mid-sized meat balls one pound of the ground beef and bake for 20-25 minutes and cook into ground beef the remaining pound. (Sorry for the extra work but I have to have real meat balls in my Spaghetti)
• Bring to a boil the pasta and add in the hot Sea Salt, drain and add the Pesto to the Pasta
• Add pasta sauce to the ground beef and place the baked meat balls on top

Relaxing reading while sipping on the Clicquot

No offense Zani but sounds like a lot of work to me. I'd rather be served a couple pounds of undercooked beef and throw back a dozen beers or so if I'm trying to relax....js

Yeah I'm a savage....

What's an HH?

I usually just get a pedicure. But I have to decide between the salon with the good champagne and the one where they do a good job. The struggle. It's real.

I go to my man cave and drop the needle on vinyl.
Great music and The right drink heal all wounds.
Some nights more of the right beverage than others.

Laurent Perrier Rose Champagne...Perfect after a long week, or in my case, daily.

I go shoot shit...like any good Texan...

Then I have a Bud Light and a pizza...like any good Texan...

Fuck all that highfalutin shit...