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Found 6 results

  1. I found a four pack of this at Ace Beverage last week and figured what the heck - I've had good experiences with Green Flash, I like rye beers, and IPAs are nice in the summertime. I had to ration myself because I wanted to drink them all right away. I'm going to buy more so I can give better tasting notes, but man - this was a good beer.
  2. I bought this on a whim trying to fill out a box I was ordering from a store in California. I had heard some good things about this particular whisky, so was happy to see it in stock and at a price much lower than I'd seen elsewhere. As far as I can tell, this is not available in Virginia, though the regular Collingwood bottling is. This is a Brown-Forman product made in the Canadian Mist distillery. While not a small batch operation, it really is a delicious whisky. I haven't been a big rye drinker in the past, and the ones I have tried are tied to bourbon brands that I already enjoy (High West, EH Taylor, Willett, Sazerac). After my first sip of this one, though, I feel like I've been missing out. It's fruity and spicy in a way that bourbon isn't. There's almost no sweetness, instead the rye spice comes forward in its place. I've been drinking it neat, and it's a very warm drink all the way. I'm not sure ice or having it chilled would improve the flavor. It's finished in toasted Maplewood, which I think gives it a nice campfire depth. It's smoky without being overpowering, and still manages to maintain that initial fruitiness. I was able to pick up the standard Collingwood rye today at my local ABC store for $22, so I'm hoping it is only a minor step down from the 21 year. If you can find this in DC and enjoy sipping whisky, I'd highly recommend picking up a bottle. If not, it is available in stores in New York and California with liberal shipping policies.
  3. I wouldn't call myself a beer expert, but I think that I'm pretty familiar with most everything distributed in the state of Virginia. When a friend, visiting from Arlington, saw this beer on sale for $3.99 a bottle and bought every single one of them all the shelf I figured I still had something to learn. His first moment of shock was that it was just sitting on the shelf at Whole Foods, while the second exclamation was at the 3.99 price tag, on sale for $1 off the regular price of $4.99. This is a $10 beer in DC he told me as he filled his cart with all twelve bottles, ensuring that one of the bottles would be for me. Last night I decided to open my bottle with along with some takeout Vietnamese from the most reliable option we've found in Richmond so far, Tay-Ho. The pairing was a perfect match. The Route des Epices could easily be overwhelmed by the addition of peppercorns in the brewing process, but while the flavor is in every sip, it is very subtle. The rye beer base recipe was very refreshing and by itself is a good beer to drink with a meal. The slight "tingling" (how it is described on the bottle) of the peppercorns really gives beer more of a cocktail feeling. One bottle could last throughout a meal, with a sip or two after every couple of bites to really enhance the flavor of the food. I was eating lemongrass stir fry, so the pairing could have just been kismet, and I'd be disappointed having this beer with a less complex dish. The less than stellar rating from the crowd on beer advocate lends some credence to this theory. All that being said, I'd definitely keep a bottle or two on hand to go with your last minute decision to swing by Pho 75 on the way home. It's 5% ABV, and I'm not sure who carries these beers in DC, but I'm sure you can find it around town.
  4. This is one of the bottles that Joe Riley selected for me, and it's a fascinating whiskey, supplemented by an even more fascinating backstory. Whether it's true or not will be left up to the reader. I'll just quote straight from the canister: "Introducing our small batch blend of Bourbon and Rye Whiskies"¦. The batch we never intended. With just one taste our Associate Master Distiller, Eddie Russell, knew their mistake was more a master stroke. Because it married the very best qualities of our robust Rye whiskey and a fine Bourbon: vanilla, oaky taste pointing perfectly towards a cinnamon, clove, and pepper finish. Aged, of course, in our No. 4 alligator charred barrels - something we'd never leave to chance." And on the other side: "When our Distillery's crew unwittingly mingled a very rare, high proof Rye with perfectly aged Bourbon, our Associate Master Distiller discovered they had created something exceptional: a whiskey blend that's big, bold and spicy, yet exceptionally smooth. Needless to say all was forgiven." The whiskey is exactly as advertised - you can distinguish the Rye, you can distinguish the Bourbon, and you can enjoy the blend: it is indeed big, bold, spicy, and smooth - definitely mellowed from some age. My only question: is the backstory bullshit? I've also looked into the two spellings: whisky, and whiskey. Here is an interesting post explaining the difference (worth reading if you're curious about such a thing). An excerpt:
  5. So what does everyone think of this? The label is somewhat confusing because it says it's "double pot-stilled to between 150 and 160 proof," but the bottling is 90 proof - does this mean it's diluted with 40% water? Also, it's 2/3 Virginia rye, 1/3 hand-malted barley (I'm not quite sure what "hand-malted" means, but I'm sure a quick Google will take care of that). The label also advertises a "light smoke" with 60% applewood, 40% cherrywood. And that it's "aged with a progressive series of new and used applewood and oak chips, inside used bourbon barrels, and finished in a second used bourbon barrel. Non-chill filtered." As a drinker, I get ... forgive me, locavores ... something almost unidentifiable to me as rye. I get some rye in the nose, a little less on the palate, but primarily I get "a strong, undistinctive whiskey that's not to my taste." Then again, I think Death's Door Gin is just about undrinkable (even with cocktails, I steer clear of this gin), so I have a finesse factor that needs to be met, and isn't - I certainly take no pleasure in writing this about a local product.
  6. I've very much enjoyed bottlings of Old Overholt in the past, but not this one. This tasted very generic to me, and is barely identifiable as a Rye. While not unpleasant, it's not what I hoped it would be - it didn't surprise me when I found out it was owned by Jim Beam. Do any afficiandos have any comments about this particular bottling? Thanks in advance, Rocks
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