Whiskey club: Cody Road Rye
Cody Road makes a very fine rye. It’s got a nice rye spiciness, without being harsh at all, and a bit of bourbon sweetness as well (even though the grain bill is 95% rye, 5% barley, according to the label.
Today I served in neat in one of my whiskey peaks glasses. There are several versions of these glasses, with different mountains in the base of the glass. Mine have Mt. Fuji. The shape works great for aerating the whiskey when you swirl it in the glass.
Whiskey club: Cody Road Bourbon. Pre-pandemic, our local liquor store used to have tastings. (It probably does again, but we haven’t started going again yet.) At one tasting there was a rep from Cody Road, which turns out to be almost a local distillery: It’s in Le Claire, Iowa, just across the Mississippi. I don’t remember the precise details, but the rep mentioned that they try to use local corn and rye, grown close to the distillery.
The rye was actually even better than the bourbon (and I’m not usually a huge rye fan). We’ve got some of the rye in our liquor cabinet—I’ll have to have some again soon.
Today though I poured the bourbon on the rocks, although it’s also good neat.
Whiskey club: The whiskey I drink most often is Evan Williams black label.
I particularly like it for whiskey and branch water. (Equal quantities of whiskey and tap water are how I prepare it.) Several of the fancier whiskeys that I have really suffer when overly diluted with water, but the Even Williams holds up very well.
Irish and international at 7 Saints. The feature is this Redbreast finished in Kentucky Oak. Sweet. Smooth. Delicious.
Now we’re eating supper and drinking beer. I have a Triptych Been a King, and @jackieLbrewer has a Half Acre Burl.
Just our second Whiskey Wednesday since the start of the pandemic. I have the Whistlepig Farmstock Bourbon bottled in bond. Very nice. Sweet. Fruit—maybe apples. @jackieLbrewer has the equivalent rye.
I have a couple of fingers of Writers Tears, while @jackieLbrewer is drinking an Irish Ghostwriter (that is, a Ghostwriter made with Irish whiskey). 🍸✍️
Yesterday we happened to get to Schnuck’s just as they were putting out packages of toilet paper, so we snagged two big packages.
I’m really bemused by what they are and are not out of. Onions were all gone, except a small number of organic white onions. Ground beef all gone (but we snagged a pound of ground bison, which I figure will be much better anyway, at almost twice the price of beef, of course). All the other stuff we buy routinely was there.
I can’t help but wonder what someone from the 1700s would say if we told them that people were panic-buying in the face of a plague outbreak, and then showed them a grocery store where all you could get was unlimited fruit (including tropical fruit), unlimited veggies (except onions), unlimited amounts of all the premium cuts of meat, and unlimited staples like flour, sugar, rice, beans, etc.
We also got a big carton of beer and a big bottle of whiskey, in case of emergency.
To be honest, I think I like Whiskey Wednesdays @sevensaints better, but a whiskey club would be cool too. https://www.mensjournal.com/food-drink/the-most-premium-and-exclusive-whiskey-clubs-in-the-world/
Purchased for the name and label, but also for the age statement (not many scotches bragging on 5 years old) and the slightly higher proof (43% abv). A fine young whiskey. Notes of vanilla and sugar.
At @SevenSaints with @jackieLbrewer drinking today’s feature: St. George single malt. Very nice whiskey, even if it’s not especially scotch-like, considering it’s made from malted barley.
