—Josey

Last night, Christian and I tried barreling for the first time.

No, not like that you pervs. That’s for our other blog.

As we discussed in our first whiskey-aging post, we finally accomplished something at Costco even more important than eating thrice our recommended daily sodium intake in samples of Tostino’s pizza rolls and bites of Aidells’s chicken apple sausage. We purchased (!!) our very own all-in-one home whiskey barreling kit, made by the Woodinville Whiskey Company, a small-batch distillery in Washington state.

Per the kit instructions, we first filled the wood barrel with hot water and left it alone to leak—and eventually expand so it would stop leaking—for several days. After this and a good hot water rinse, we were ready to funnel in the white whiskey. OMG, not that kind of funneling.

In addition to the barrel, and the white dog strong enough to withstand a good barreling, the kit also came with two tasting glasses—can you guess what we did with those? The white dog had a nice, sweet and sour aroma and on the front of the palate, a hint of corn. But in the words of Ralph Wiggum: it tasted like burning.

I’m looking forward to tasting our whiskey again after it’s spent some time chilling the fuck out in it’s barrel. Check back with us in 3-6 months. In the meantime, I’ll try to keep Christian from downing the whole thing in a wasted stupor before it’s ready.

—Christian

Friend, coworker and fellow enthusiast Avery Williams published her first book The Alchemy of Forever this month. A release party and reading was held at The Tip and your humble writer was asked to mix a cocktail in honor of the occasion.

Me at work.

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–Christian

We recently purchased the Woodinville Age Your Own Whiskey Kit. Shockingly well priced at $40 at Costco ($150 online), we would have been crazy not to purchase this product.

Woodinville Whiskey Company is a small-batch distillery out of Washington state producing bourbon (with a rye on the way), white dog, and surprisingly enough, vodka. They also offer what I believe is the first all-in-one home barreling kit. Included are a 2L chard oak barrel; two fifths of 110 proof, barreling strength bourbon mash white whiskey; a funnel and two tasting glasses. It also came with a handy little booklet that explains the whole process. Read more »

–Christian

Sazerac Bar—Roosevelt Hotel, New Orleans

The Sazerac is one of the oldest cocktails still commonly consumed today. Invented around 1830 in New Orleans (where all the classics seem to have come from) by a Creole apothecary from the West Indies named Antoine Amadie Peychaud, the drink’s original recipe called for cognac, bitters, sugar and a dash of water. Incidentally, this concoction was pretty much the only cocktail recipe back in those days—something now referred to as the Old Fashioned.

Antoine’s particular approach and proprietary bitters were so popular that bars (or “Exchanges”) all over NOLA started serving it. Legend has it that a man named Sewell Taylor, owner of Merchants Exchange Coffeehouse, was serving the drink at his bar when he became the sole importer of Sazerac-du-Forge et fils Cognac. Shortly thereafter Aaron Bird took over the Merchant’s Exchange from Taylor, who had gone full-time into importing, and changed the name to Sazerac House after the liquor in their signature drink. And the first branded cocktail was born.
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There’s only one thing we like almost as much as drinking here at The Alcohol Enthusiast—hotties. So we decided to combine the two.

To kick 2012 off right we’re giving you twice the sexiness: Our first ever Hottie Couple of the Week. With Zada “The Zadinator” and Matt “Harpstar” (life)guarding the pool hall, you’ll never again fear drowning after you finally sink that 8. And because they’re true Enthusiasts, you’ll never have to worry about sobering up mid-game again, either—if you can convince them to share.

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—Josey

Just as everyone who drinks has a drunk personality type, those of us who drink to excess also experience our drunk personality’s bloated and dehydrated evil sister-in-law—the hungover personality type.

In Part I we looked at The Teetotaler, The Hypochondriac, and Misery Loves Company. Here are three more:

The Strategist. Between the cases of coconut water she gets delivered to her apartment, the multiple bottles of liver- and energy-restoring vitamins and ibuprofen perpetually stocked in her medicine cabinet, the extra-large aloe juice in the fridge and the raw apple cider vinegar on the counter—it’s obvious this isn’t her first rodeo. Read more »

—Josey

Just as everyone who drinks has a drunk personality type, those of us who drink to excess also experience our drunk personality’s bloated and dehydrated evil sister-in-law—the hungover personality type.

Let’s take a look at a few of the more common:

The Teetotaler. 364 days a year, he’s the quiet guy in the back cubical who looks confused when you regale him with stories about your brother’s bachelor party last weekend in South Lake. Read more »

It’s Bartender Appreciation Day! In honor of the gods and goddesses behind the stick, here are some “dos” and “don’ts” to help you be the best drunkard you can be—provided by our dear friend Haley, who tends bar in Portland, OR.

***

—Haley

Thanks for appreciating all the ass kickin’, kissin’ and holes we deal with. Here’s some pointers to show you give a shit. Because saying “you work in the industry” doesn’t mean jack. Frankly, it can be a little insulting.

Your lovely bartender—off-duty

Don’t…
1. Pound on the bar to get my attention. I see you. I see the 50 other people standing around you, and the 4 that are immediately in front of me. Your lack of patience and common courtesy makes me want to make you wait longer.
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—Leila

It’s getting toward the end of the year, and if your 2011 New Year’s resolution was anything like mine—more day drinking—then you’re probably realizing right about now that your best intentions quietly slipped away sometime in … well, let’s face it, early January. Damn work.

But unlike with all your other failed resolutions, there’s still time for this one before the clock strikes 2012.

“But Leila,” I can almost hear you saying, “when will I find time for all this merrymaking? I have things to do! Presents to buy! Holiday parties to attend!”

First of all, quit your whining. Second, I have a solution to all of these problems and more, because you and I are getting ready to make infused liquor as holiday gifts for all your friends and (selected) family. Infused liquor is delicious, quick and easy and fun to make, and is appreciated both at holiday parties and as gifts. And you’re pretty much forced to taste it as it infuses! So let’s Martha Stewart it up and make some homemade gifts, shall we?
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–Christian

We’re heading over to a friend’s holiday house warming party tonight. Our contribution is going to be an old holiday favorite, bourbon milk punch. Lighter than eggnog, but still well-spiced and comforting on a cold night, bourbon milk is easy to prepare and makes a nice additional to any holiday spread.

You can mix to order, but more than likely you’re not looking to shake drinks all night. Which is where this great large-batch recipe from the New York Times comes in handy.

The ingredients

The Times recipe calls for the following to make eight servings:

12pts confectioner’s sugar (dissolves easier)
64pts whole milk (half gallon)
12pts bourbon
.5pt vanilla extract
Fresh grated nutmeg

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