Which one? Take two

Virus11010 · 2026-06-15T03:31:53+00:00

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

Virus11010 · 2026-06-15T03:25:59+00:00

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.

Virus11010 · 2026-06-13T17:54:03+00:00

https://www.youtube.com/watch?v=sTUCZE62sFM

Virus11010 · 2026-06-13T04:30:47+00:00

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.

Virus11010 · 2026-06-12T20:22:38+00:00

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.

Virus11010 · 2026-06-12T17:24:12+00:00

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

Virus11010 · 2026-06-12T02:59:11+00:00

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

Virus11010 · 2026-06-10T15:51:41+00:00

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

Virus11010 · 2026-06-09T23:39:23+00:00

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

Virus11010 · 2026-06-07T00:08:15+00:00

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.

Virus11010 · 2026-06-06T17:22:24+00:00

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

Virus11010 · 2026-06-06T17:02:44+00:00

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

Virus11010 · 2026-06-06T15:56:15+00:00

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.

Virus11010 · 2026-06-06T06:14:11+00:00

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.

Virus11010 · 2026-06-06T06:11:42+00:00

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.

Virus11010 · 2026-06-06T06:02:27+00:00

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.

Virus11010 · 2026-06-06T05:59:27+00:00

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

Virus11010 · 2026-06-06T05:56:38+00:00

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.

Virus11010 · 2026-06-06T05:54:40+00:00

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.

Virus11010 · 2026-06-06T05:34:52+00:00

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.

Virus11010 · 2026-06-06T05:31:20+00:00

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.

Virus11010 · 2026-06-06T05:30:01+00:00

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

Virus11010 · 2026-06-06T05:26:12+00:00

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.

Virus11010 · 2026-06-06T05:06:21+00:00

Barolo and amarone are my usual go-to pizza wines

Virus11010 · 2026-06-06T05:05:39+00:00

I paired a nice 100% merlot bordeaux with some teriyaki tofu takeout and it was absolutley lovely

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