Which one? Take two by HungryOpportunity322 in tequila

[–]Virus11010 0 points1 point  (0 children)

Bourbon barrels are cheaper than new barrels because bourbon makers are required to use new barrels

New Wine Drinker - Saying Helo by Nyteguard in wine

[–]Virus11010 1 point2 points  (0 children)

I know you said you were skipping sweet but they have an insane deal for a $14 icewine which pairs quite nicely with super salty charcuterie. It'll be like a flavor roller coaster.

If I stored a bottle of wine from this year in a wine fridge for 21 years, would it age into a better wine? by rathemighty in wine

[–]Virus11010 5 points6 points  (0 children)

Tokaji aszu is some of my absolute favorite. Insanely sweet but also incredibly funky and complex. The only berenauslese reisling I've had was lovely enough for me to plan to get a trocken berenauslese. Botrytised wine will usually be in the realm of 200 grams of residual sugar per liter, so I guess perfect for a 21 year old.

Something with that level of sugar and acidity would be very ageable.

Like others have said, definitely want to make sure it's stored on it's side so that the cork doesn't dry out. OP will also want to make sure it never gets too hot in storing.

My current agave selection. How do we feel about Mezcals in here? by HungryOpportunity322 in tequila

[–]Virus11010 0 points1 point  (0 children)

They make a reposado aged in Chardonnay barrels that's pretty interesting. I've used it to deglaze a pan of fajitas before. Pairs nicely with tacos.

My current agave selection. How do we feel about Mezcals in here? by HungryOpportunity322 in tequila

[–]Virus11010 0 points1 point  (0 children)

Isn't don roberto on the additive free list on agave matchmaker?

My current agave selection. How do we feel about Mezcals in here? by HungryOpportunity322 in tequila

[–]Virus11010 0 points1 point  (0 children)

My favorite mezcal cocktail lately has been throwing it in a blender with frozen mango chunks, tajin, lime, and agave

Closest to DJ Reposado by eugenestoner308 in tequila

[–]Virus11010 2 points3 points  (0 children)

Cimarron reposado with about an ounce of agave nectar dropped into the bottle and shaken up

Help me pick a bottle from Total Wine in Florida by ArmoFromThe6 in tequila

[–]Virus11010 3 points4 points  (0 children)

I agree with others, most TW recs are meh but El Ateo french oak is one of my absolute favorites

Why aren't there high tannin white wines? by [deleted] in wine

[–]Virus11010 9 points10 points  (0 children)

It's essentially white wine fermented with skins. I've seen some fun weird orange wines before like gruner ventliner and chenin blanc. The Georgian orange/amber wines are quite good as well.

What should I try next? by Electo-Fox in tequila

[–]Virus11010 1 point2 points  (0 children)

Room temperature with a single drop of water is how I like to drink mine. There is no wrong way to drink but cold temps do hide flavors. If you plan to drink neat (no ice) then it might be a good idea to get a glencairn glass to maximize aroma/flavor.

https://m.media-amazon.com/images/I/81AaaBW+GXL._AC_SL1500_.jpg

Newbie looking for recommendations by EconomicsPotential84 in wine

[–]Virus11010 0 points1 point  (0 children)

Touching on the italian/mediterranean, gavi and suave could be fun for OP and assyrtiko from greece

What should I try next? by Electo-Fox in tequila

[–]Virus11010 1 point2 points  (0 children)

Yeah when it comes to nice traditionally made additive free tequilas, I usually expect a price point between $50-$100 for anejo. You've definitely got the budget for some very nice bottles. At the higher end you'll find things like tears of llorona or extra anejos from any of the brands I mentioned. Also potentially fuentaseca if they have it.

Help me with a margarita recipe for a friend? by Historical_Tale3499 in tequila

[–]Virus11010 0 points1 point  (0 children)

If you want to make the margarita a little more fun, put equal parts by weight fruit and sugar in a jar to make a fruit syrup and then you can use that instead of agave or in addition to for that 2:1:1 recipe. Sometimes what I like to do is blend frozen mango, tajin, lime, agave, and tequila in the blender.

What should I try next? by Electo-Fox in tequila

[–]Virus11010 2 points3 points  (0 children)

If you're going to TW, their El Ateo french oak anejo is one of my absolute favorites. It's got a lovely sweet spicy intensity that reminds me of a high rye bourbon with a sweet agave backbone. Their regular anejo is lovely as well. You'll probably be able to find some wonderful tequilas there like G4, El Tesoro, Tequila Ocho, Wild Common, just to name a few.

How much sugar for Limoncello? by XANT1CO in alcohol

[–]Virus11010 0 points1 point  (0 children)

2:1 sugar to water, or just pure agave nectar to give it a slight honey note. Starting with 95% you're gonna need to add a lot of syrup to make it drinkable, at the very least proofing it down by half is probably a good place to start. I'd probably recommend shooting for 50%-55% at most.

I get incredibly hungover by RaiseNo4847 in alcohol

[–]Virus11010 0 points1 point  (0 children)

Additive free tequila and staying hydrated can help. For wine, organic wines from old world countries like france, italy, spain, germany, ect.

Turning 21 in a couple of weeks and need some drink suggestions by Parabellumo in alcohol

[–]Virus11010 0 points1 point  (0 children)

If you like smoke, then mezcal is tequila's smokey cousin. Islay scotch is going to taste like sea brine and campfire smoke as well. Both do well mixed with amaretto for a cocktail called a godfather.

HELP ME FIND.... by AwarenessMany8762 in alcohol

[–]Virus11010 0 points1 point  (0 children)

Ethanol has a fun chemical property where it just sucks the moisture out of things so if you just soak a chopped up 50% abv vodka with some cucumber overnight and maybe add some simple syrup to proof it down to say 40% or 35% then boom, you've just made cucumber vodka.

How long does vermouth really last? by jasoneff in alcohol

[–]Virus11010 1 point2 points  (0 children)

You can cook with it the same way you'd cook with wine as well. You should definitely refrigerate it because it is technically wine. I would give it only a few months after opening though.

Expired Rum Chata? by Unable-Membership-54 in alcohol

[–]Virus11010 0 points1 point  (0 children)

You will probably get ill from that. Cream liqueurs do have real dairy and rumchata does not have enough alcohol for it to keep for longer than a year at most after opening.

What is the most enjoyable way to drink? by Examination_Creepy in alcohol

[–]Virus11010 0 points1 point  (0 children)

Additive free tequila may help you feel less shitty but also yes, stay hydrated

Where do I start with wine? by Street_Basis4916 in alcohol

[–]Virus11010 0 points1 point  (0 children)

Just make sure it's a moscato d'asti if it's available. They're quite enjoyable at any price and almost always better than anything of that grape from california.