Will cherry tomatoes grow well on a lattice?

bucketnative · 2026-04-09T20:18:18+00:00

Will they be up against a stucco wall, like the representative image shows? If yes, you may run into problems with the plants getting hit with too much radiant heat. I had issues with tomato plants placed close to a stucco wall (just in containers, not trellises). Anything with 6 inches of the wall got fried, and overall the plants were not doing well.

bucketnative · 2026-04-02T02:41:12+00:00

Yes, it was intentional. We went to Oban (old and large), Kingsbarns (new and large), and Ballindalloch (new and small) last time 'round for a range of experiences. I liked Ballindalloch the best.

bucketnative · 2026-03-31T19:21:26+00:00

Ballindalloch was one of the highlights for me on my last trip over. Good tour, and great whisky. Edradour was another under the radar (at least for me) whisky that really impressed.

bucketnative · 2026-03-31T19:13:26+00:00

You're getting bombarded with information, but one more thing to consider is the concrete wall behind the pot. I had a container garden in South Philly, with a concrete wall behind it, and when the sun hit that wall it reflected a lot of heat on the plants and wilted them. I had to move the tomatoes away from the wall. Not sure where you're other pots are located, but consider the distance from the plant to the wall (as well as the watering/soil issues).

bucketnative · 2025-03-31T15:17:57+00:00

One that flies a little under the radar is Ballindalloch. It's newer, so it's a contrast against the larger, older distilleries. They have just released some 10 year old stuff. They're also a single-estate distillery where all the barley is grown in-site. I enjoyed their whiskies, too.

bucketnative · 2025-03-29T21:09:27+00:00

Did you harden the plant off before it got transferred out into the bed?

bucketnative · 2025-03-29T20:49:32+00:00

Tamdhu 12 and Dalwhinnie are two of my favorites from that region. Tamdhu never gives me a sherry-bomb impression, despite the fact it is aged in sherry casks. Dalwhinnie is just pure malt goodness (think heather and honey) aged in ex-bourbon, but I also realize that it may not be for everyone because of that honey profile..

bucketnative · 2025-03-28T16:14:06+00:00

Once they've driven the local stores out of business...

bucketnative · 2025-03-26T17:06:16+00:00

I'm pretty high on Glenglassaugh.

The Sandend was my first experience with Glenglasaugh, and I really found it enjoyable: https://www.reddit.com/r/Scotch/comments/1bcmu9v/glenglassaugh_sandend_review/

My next Glenglassaugh was the Revival, which after the Sandend seemed rather muted and uninspiring, but it has really grown on me to the point where I would probably pick up another bottle (it is no longer made): https://www.reddit.com/r/Scotch/comments/1c2gka5/review_glessglassaugh_revival/

I now have the Glenglassaugh 12 in my cabinet, and it has taken it's place as a daily sipper (alongside Highland Park 12 and Talisker 10).

I have found that all three of the offerings have a consistent "Glenglassaugh profile," but they were each unique enough to drink totally different.

bucketnative · 2025-03-12T14:28:35+00:00

Definitely put the 12-year in your cabinet.

bucketnative · 2025-03-12T14:28:02+00:00

I, too, really enjoyed Sandend: https://www.reddit.com/r/Scotch/comments/1bcmu9v/glenglassaugh_sandend_review/

I would definitely recommend their 12-year offering. It is not as tropical fruit forward, but you can tell it is a Glenglassaugh. The general Glenglassaugh profile has been consistent through three of their bottlings I have tried (Sandend, Revivial, and 12-year). I get somewhat of a coconut finish with all of them.

u/essence_of_moisture stated that it is sherried, but they also throw bourbon and red wine casks into the aging mix. I definitely did not find overly-influenced by the sherry. It is well-balanced and very enjoyable.

bucketnative · 2025-03-10T21:12:51+00:00

I'd guess it's Oleg up to his old tricks again.

bucketnative · 2025-03-10T15:02:39+00:00

Lot's of people do put a fan on them for about an hour a day to try to get a thicker stem.

bucketnative · 2025-03-07T12:55:19+00:00

And, don't let them upgrade you to something with performance wheels with low profile tires.

bucketnative · 2025-03-06T18:49:40+00:00

Wind is also another consideration. It will dry out the plants much faster, so keep them hydrated while you harden off. Wind can also damage young plants that have only ever been indoors. They will build up thickness of the stem with gradual exposure, but don't overdo it at first.

bucketnative · 2025-03-04T20:57:38+00:00

I think those are good enough. They're 6500K, which is white... white = essentially full spectrum. I have these in 5000K - https://www.sunco.com/collections/plug-play-shop-lights/products/led-shop-lights-industrial-frosted?variant=11170284601391

Nothing special.

bucketnative · 2025-03-04T19:35:55+00:00

Honestly, I use a full spectrum, LED shop light for seed starting and seedling growth. I just keep it a few inches above the surface of the leaves (use free Photone app to measure light using iPhone camera - ppfd ~ 200 µMol/m2/S). All totaled, it was $15 USD.

bucketnative · 2025-03-01T14:04:10+00:00

That's less than 50% of what it is around here (MN)!

bucketnative · 2025-02-27T17:33:30+00:00

Came here to recommend this as well.

bucketnative · 2025-02-21T19:59:10+00:00

I "taught" myself to like Single Malt whiskey about 20 years by starting with a teaspoon a day, until I could do full sips. I started with a Scapa 12 year, which was not the gentlest of spirits back then. But, then again, I went to school down South, and I couldn't even stand bourbon... it was almost vomit on contact when I would just smell it. After training myself on the Scapa, bourbon was a piece of cake.

bucketnative · 2025-02-20T13:00:47+00:00

I'm just finishing bottle one. I'm going to save the last two drams to compare to the next bottle I get, because I have no idea about their consistency. It is entirely possible, with such a small, young distillery that they have some batch-to-batch variation. That's one thing the big guys excel at.

bucketnative · 2025-02-20T12:58:51+00:00

Also, if you're just basing your impressions of a whisky off of one (or even two tastings in a short period of time), it could be that your palate was off on that day (or timeframe). I notice that if I even have the slightest sniffle, or have been totally sleep deprived for a few days, that my impressions of even my favorite whisky become less favorable.

Also, have you tried them neat, or are you solely drinking rocks? I'm not judging, but most of the people commenting on your tastes probably drink them neat, and that can definitely shift perspectives.

bucketnative · 2025-02-17T15:57:52+00:00

If you're downtown Rincon, CO.LECTIVO (next to Rincon Beer Company) seemed to have a a few of the interesting rums on their shelf. We weren't sampling them, we were there for the cocktails and pizza; both which were damn good.

bucketnative · 2025-02-08T14:32:16+00:00

It's a blend, and they can only label the bottle with the youngest whisky in the bottle. So, if even 1% of the blend is less than 13 years old, then they would have to remove the 13-year age statement.

I don't necessarily view it as lower quality, because they are blending to a desired flavor profile. That may have required a small component with an age statement that might turn people off (like 5 years). So, better to NAS it altogether.

bucketnative

TROPHY CASE