Sapporo Premium Alcohol Free, 0.00%

'bought this at the same Maruetsu Petit in Tokyo for ¥109. I paired this with Calbee Traditional Potato Chips. The writing on the can says "Enjoy the pleasant time of non-alcoholic, anytime. Taste the mellow bitterness and rich flavor." It's a "Fail"! Pours a pale yellow somewhat like kidney processed beer with a fizzy weak head. Noses a sourish sorghum or roasted sweet potato. Tastes as if candied yams were blended with non-fat yogurt. I detect a faint hop then a weird rice vinegar finish. Mouthfeel is thin and mostly flat like 3-day old soda in a 2 liter bottle. The product is totally gross. This is one product that should never be exported anywhere!

All for only ¥1455 ($17.75)

My lunch and evening snacks.

Suntory Caramel Brown, 5%abv

I bought this at a Maruetsu Petit in Tokyo for ¥129 about 35 minutes ago. I paired this with a ¥105 pseudo-fried chicken sandwich. The writing on the can says "Mellow sweet aroma with rich flavor. Enjoy the rich moment of winter." Okay. I'm guessing this product is a seasonal offering from Suntory. It poured a amber brown hue with copious fine bubbles producing a thick pillowy head. The nose is hoppy, hints of metal, and molasses. The taste is nearly exactly as the nose except the metal wasn't noticeable. There is a satisfying linger of hop bitterness. The mouthfeel was thin and highly carbonated. Overall I felt this product to be better than the average Japanese brew thanks in large part to the hop presence. As far as I know the Suntory Caramel Brown is not exported outside of Japan.

Theobroma

I didn't get it. The product didn't taste anything like the label description. It poured out a fizzley brown-orange color. Aroma of something sweet and alcohol-y. Tasted faintly of the inner shells of pecans. I had high expectations but was let down flatter than a rundown squirrel.

Founders KBS

Stored in EuroCave for about two years and poured into Rochefort chalice on Turkey day. No trace of head. Appears to be used engine oil from afar. Noses dark chocolate, toffee, vanilla, and oaky mustiness. Palate is a warming with a silky full mouthfeel. Tastes of chocolate, oak, and a touch of cayenne pepper. I didn't notice the bourbon either because sample was two years old or I've become whisk(e)y depraved. A "must try" in the Founders line-up and also it's tough to find in the mid-Atlantic area.

St. Bernardus Abt 12

Two year old bottle was opened when first guest arrived for dinner. Poured into a Delirium Tremens tulip glass. A loud pop from the bottle and pours a pillowy tannish head. Dark brown liquid that appears viscous as it is poured from bottle. Dark dried fruits and lotsa' caramel/molasses. A sharp whiff of alcohol during first serving but disappears thereafter. Mouthfeel is thick, chewy, and heavy. Tastes as it smells but with the addition of dark chocolate. Good for sipping when shootin' the breeze prior to dinner. Rochefort 10 still has me hooked to the "Quad" style.

Mort Subite Kriek

This was my first Kriek and last brew in Belgium. The serving came with a fast dissipating "big bubbles" head and the color was dark cranberry red. I could smell the sour cherries as the bubbles were popping. First sip came with a sweet-tart (like the candy roll) cherry flavor but very crisp and clean. It was good, very good except for the high price.

Brigand (Belgian ale)

Ordered this on the recommendation of the server at a twenty four hour eatery in Brussels a few weeks ago. The pic shows a orange golden hue and the remnants of a fluffy white after a big sip. An outstanding aroma of fruity-citrus and malt is evident a foot away from the glass. Tastes better than it looks and smells. Easy drinking with lotsa' summer fruit and flowers coming in. My conclusion is that always listen to the beer suggestion(s) from a part-owner of a local eatery in Brussels.

Balvenie Tun 1401 Batch No. 3

The highlight of my Summer 2012 sampling session. Noses a balanced sherry, maraschino cherry syrup, and potpourri spice combination. Palate reminds me of the mid-sized Whitman's sampler. A taste of everything, except for the coconut, is distinct waves. Finish is long and rich.

Glenfarclas 1974 (31-year old)

Holy cow was the reaction of one of the tasters. Me? Not so much the first sampling...ehh. Set it aside for about month and tried it out. Woweee...man is this spectacular stuff! Nose is hijacked by sherry and Our Lady of Guadalupe Trappist Abbey fruitcake. Palate is the equivalent of the nose. Very long finish represented by dark sherry and Sprungli 70% dark chocolate. I mention that dark chocolate only 'cause I had a piece at breakfast. I believe the 1974 is a US-only bottling so grab it when you see it.

Highland Park 18

The 18 is great! The 12 is good but a bit too weak. The 25 is too muted and dull. The 18 gets it right on the nose. The perfect balance of light peat, rich sherry, and white puffs of smoke. I hope the 8, 15, 16, and 30 are at least as great as the 18.

Founders Breakfast Stout (Autumn 2009)

Founders Breakfast Stout, FBS, had been my go-to winter brew before I discovered Brooklyn Black Chocolate Stout. I'd been cellaring several bottles of FBS out of curiosity. We all know FBS is heavy on coffee and chocolate when fresh but how will it be at three years? It's just as good but now the sharp flavors have mellowed into a Illy mocha-coffee drink. The %abv is only 8.3 but after three years the alcohol had nearly disappeared. I drank directly from the bottle (in the garage while re-finishing my boots) and noticed slightly less carbonation than usual. Gulped down twelve ounces and saw there was no sediment at the bottom. Not bad at all for a 2009. I've got three or four more to use up.

Abita Purple Haze

The first time I drank a Purple Haze was at the ACME Oyster House in New Orleans. The problem was that I was so thirsty that I guzzled the beer which was fine since it was served without a glass. So, I didn't get to taste or see the actual product. Fast forward five months to my annual BBQ cookout. I offered a variety of beer which included Purple Haze. Poured a golden amber hue with little head formation. Noses a mild raspberry and wheat bread aroma. Tastes like a first crop raspberry. It's okay for a summer quencher especially at only 4.2%. I could drink two or three while lawn mowing on a hot muggy day.

Balvenie 17 Rum Cask

Nose is vanilla, sugar cane, and organic non-sulphured dried mango. Palate is a warming mouthful of pound cake and sliced ripe papaya. Finish is clean. I feel this is an endearing example of rum casking. However, my tasting mates did not share my enthusiasm what so ever. I believe one comment was "flat and flavorless". Well, that just means more for me...

Highland Park 25

Nose is clover honey and smoke from a driftwood fire. Taste is floral sweet with some wood in the background. Finish is dry and some more flowers coming around. The 25 was a big letdown at my tasting table for everyone. In fact, I stored it away and re-introduced it one year later and got the same reactions! Very muted compared to its younger stablemates. I'm a bit concerned about opening the 30...

Lagavulin 16

This may be the definitive Islay malt. It's got everything Islay has to offer in perfect balance. The Lag 16 should be the "official" introduction to peat. Nose is smoky wood embers, Atlantic Ocean surf during a cool day, and some sulphurous struck match heads. Palate is briny, freshly smoked Sturgeon, light molasses, and medicinal iodine like sterile gauze dressing. Finish is dry with a mesquite smoke sensation. This would be an excellent fireside drink.

Glendronach 15 Revival

Nose is all rich sherry with the slightest hint of spirit. Palate is crisp strong spicy sherry. Finishes long and lasting. A wonderful full-bodied (and youthful) sherry bomb with just the right amount of heat for an everyday sipper. The Revival would do well in a flask.

Oban 18

Limited release in 2008 for US only. Nose is citrusy summer fruit with confectioner's sugar. Mouthfeel is light and summery. Palate is butter-free caramel...wait...it's a fresh caramel apple! Finish is dry but enticing. I liked it so much that I bought a second bottle and lucked out at a close-out price.

Chas. Mackinlay Rare Old Highland Malt

A vatted malt to recreate the whisky recovered from Ernest Shackleton's failed 1907 expedition to the South Pole. Nose is my well used naturally tanned leather gun belt plus something "earthy". Mouthfeel is medium. Palate is barely smoky, Bosc pear peels, and hints of rye-like spice. Finish is dry. It's decent enough but barely worth the asking price. However, I did buy into the hype and bought a second bottle as a keepsake.

Mezcal Primer

Anybody who is a imbiber of distilled spirits should have some knowledge of mezcal. Unfortunately, mezcal is virtually unknown outside of a dedicated group of enthusiasts. I surveyed a few yowens at my workplace who abide by the policy of "party hardy" and a self-proclaimed wine snot. Nope. Their answers? What's a mezcal? Or, I only shoot tequila (at a laughable 40%) and only when hammered. Idiots.

Let's start by distinguishing mezcal from tequila. Tequila is distilled only from steamed blue agave by law. Steaming the agave plant results in a uniform "bland" character somewhat like a blended Scotch whisky. Sure, there's different brands and ages but the product is basically the same with subtle differences. Mezcal is distilled from different types of agave that is grown in dozens of villages. Some of these villages will not only grow the agave but will also be the actual producers of the mezcal. This product is known as "Single Village" mezcal and may vary greatly from year to year depending on local growing conditions. The agave is harvested. Then baked underground by wood fires for days until completely cooked. The agave is mashed and fermented with local herbs, fruits or game depending on the village's specialty. The distillate is unique and specific to each village. Single village mezcal is the single malt Scotch of the New World. In fact, mezcal is protected by AOC designation just as cognac and others are internationally recognized.

Mezcal is a genuine child of the New World. It is a shame that it is not respected and appreciated for what it is.

Compass Box Orangerie

The bottle label says "Scotch whisky infused with orange zest, cassia & clove". Tastes exactly as the label describes. It's an infusion so no addition of sweeteners. I liked it and so did my three other guests. We decided it should be served as a digestif along with an aged Calvados or the Macallan 25 or the Knockando 25, if on a budget.

Ardbeg Uigeadail

I believe this is the predecessor of Corryvreckan but I more likely wrong than right. Anyway, basically Ardbeg with some magical sherry dust added. Big peat and smoke. It's good and solid but not as good as the Corry.

Ardbeg Corryvreckan

My first foray into single malts was the Ardbeg 10. Not a choice I'd recommend to the faint-of-heart but since I always "go for broke" then ehh...what-the-hell? So began my fickleness with the aqua vitae. Corry is a big whisky. Nose is day old burnt cedar logs, creosote, that dense smoke a fire makes when it just about catches, and a fleeting wisp of iodine (or char grilled oyster shells). The palate initially earthy peaty smoke as expected then the typical Ardbeg sweetness hits like a an unseen snowball. Very chewy. Very complex. Very enjoyable. The finish is a light smokiness akin to the smoked poultry I enjoyed in my childhood. You know, that hint of menthol you taste on that 20 hour cold smoked turkey skin. Corryvreckan is my new Ardbeg favorite.

Spoiled Belgians

So. I stumbled into a Coop store in Brussels about a month ago looking for a snack. What did I come across? I saw about three dozen Rochefort bottles on the shelf on the cheap! Hmm...Rochefort 8 for €1.59 ($2.03) and Rochefort 10 for €2.45 ($3.18). At my local beer pavilion Rochefort 10 goes for about 8 bucks a pop. Damn that excise tax. Damn it to the ground!

Rock Hill Farms Single Barrel Bourbon

A Buffalo Trace production and well worth the asking price. Nose is fantastic with sweet candy corn and butterscotch. Rye comes around with some honeysuckle floral notes (and then wasabi? wtf). Palate is sweet caramel then good handmade Pralines from one of those tourist shops in N. O. The finish is soft, gentle and lingering to the point of me guzzling half the bottle. I may try it with a tiny chip of ice when the winter rolls in.

Glen Ord 30

A close-out at the local booze mart. Nose is oak. Palate is pears (or some kind of Autumnal fruit) then a huge wave of oak spice. It's cask strength at 58.7% and feels it. One dimensional and somewhat harsh. It's always good to have a non-sherry 25-plus-year-old on the shelf especially at a lo-ball price.

Moutai

Only two containers left. The official liquor of state functions in China. It's crystal clear. Tastes sweet and fragrant with a trailing tinge of salt. I heard it's being imported into the United States but I haven't seen it anywhere. I make it a point to overly indulge in Moutai every time I'm in China or Hong Kong.

Four Roses Small Batch

'needed a cheap bottle of bourbon to mix Mint Juleps and the store had Four Roses on discount. A lightly flavored whiskey with citrus, a tad of spicy rye, molasses, and oaky wood. Dry and a short finish. Incidentally, I never stirred any Juleps 'cause the mint wilted and no simple syrup...oi!!! This was the second bottle kill during Sandy's torrential downpour.

Bulleit Rye

I initially got this to mix a giant pitcher of Sazerac cocktail for my annual BBQ but it was so hot (hi 90's) that everybody drank ale and lager. Bulleit is a good tasting economy domestic straight rye whiskey. Bold and spicy with the typical rye bitterness in the background. A solid choice for drinking neat as well as mixing. Oh, this was one of two bottles I killed during the drenching brought by Hurricane Sandy.

Johnnie Walker Gold 18

Itsa' blend. Typical bland but a good quality blandness...does that make sense?

George Dickel No. 12

The only Tennessee whisky worth stocking. Lincoln County Process shining all the way home. The best choice when one has a hankering for a liquid confection. Sweet caramel delight with a a few crushed pistachios (or almonds?). Reminds me of my childhood Marathon bar.

Virginia Lightning

Legal corn squeezins (no "g") distilled down the road at Belmont Farm in Culpeper, Virginia. Crystal clear, oily, corn sweet, and hot. Not much to say except it's exactly as one might expect. That said, it's my fourth bottle of this rot-gut! What can I say? I support products from the Old Dominion. By-the-way, I just prepped a rosemary infusion and it tastes okay. I need to get some tonic water and make me a nice cocktail...

Latest bottle kill

Aberlour 18 is my latest victim. Only 2 more bottles of that stuff. Remember, don't be cheap. 'Ya only get wha-cha-pay-fer. No complaints!

Flasks

Everybody should have at least one good flask. Ideally, two would be the best, a small capacity for personal use and a bigger model for "sharing". I've got three. Two made of titanium by Snow Peak and the other of stainless steel by Swarovski. I like the Snow Peak models for their neutral metal properties, light weight, and comfortable ergonomic design. The only drawback is the damn cap! The cap requires many revolutions around the flask neck to get on and off. It's tough work while wearing heavy gloves or for quick sips. The Swarovski was bought when I deemed the traditional Tiffany silver flask too pricey. The Swarovski is sturdily built of thick stainless steel with a well designed friction "plug" cap. It even has got a dual-use cap cover/drinking vessel. I usually keep dainty sherry casked malts in the Swarovski. The Snow Peaks get a taste of everything from Royal Salute to Ardbeg back down to American corn new make!

BenRiach 15 Madeira Finish

I've been looking at this bottle gathering dust for about two years. As a "reward" to myself for dispensing candy to the neighborhood hooligans this past Hallowe'en the seal was cracked. Fruity, light spicey-sweet, then a short dry finish. A nice refreshing malt I'll be enjoying while surfing the 'net.

Allagash Victoria 2010

Found this during my last wine inventory. Unceremoniously decided to pop the cork during a shoe polishing session in the garage. Poured into a disposable clear party cup sitting atop the trash tote. Clear dark gold with hardly any foam but lotsa' bubbles. Huge enormous whiffs of grape, turbindo sugar, and freshly mown hay. Tastes like white wine, especially since it was brewed with Chardonnay grapes, some astringency, gratefully low hop content, light mouth feel, and low alcohol bite. This is an ale that would've worked well as a wine alternative. Probably should've waited for turkey day but one occasion is as good as the next with me. I'll open the Victor Ale this coming Thursday.

Angel's Envy, Port wine finished Bourbon

Nose is mainly of floral wine with a few whiffs of pepper coming through. The taste is light at only 43.3% and it's flavor profile is basically as it noses. I acquired this bottle for its novelty but should be a decent bridge for someone moving from bourbon to sherried scotch.

Aberlour 18

Never go cheap when it's unnecessary. Oh great! The Abbie 18 is available in the US again and the %abv is the same as the Macallan 18. Could this be the Mac substitute/killer? Hell NO! I admit the Abbie is a sherry funfest but it's crude. It doesn't possess the same delicate fruity sherry the Mac is known for. When I want a cheap sherried single malt thrill then the Aberlour 18 is the one. Heck, it's only 1/2 the cost of the Mac.

Midleton Very Rare, 2008

I don't know why so many enthusiasts go crazy over this? I really liked it when it was opened in Nov 2010 but it has since degraded into dribble. In 2010 it was oily, creamy, figgy, caramel sweet, and a tad spicy. Very fun and easy to guzzle at only 40%. Now, it has lost all those attributes and reminds me of a watery bourbon! Some people say whisk(e)y never changes but this is proof that it will. Don't dawdle. Imbibe when its still fresh in the bottle. I wonder it I can mix a Rusty Nail with the remains?

Brooklyn Brewery Black Chocolate Stout

I normally buy a case of this every December and cellar 4 bottles for comparison. This is my go-to winter brew. I find it a refreshing (and nourishing?) treat during those cruddy snow shoveling sessions. This bottle was from Winter 10-11 and was stored in a EuroCave wine 'fridge. Poured black with no head into a generic tulip glass. I could already see the familiar syrupy qualities coming through. Strong dark chocolate, burnt wheat toast, and some caramel sauce aromas emanate from the glass. Good thick heavy mouthfeel...perfect for those cold dark days.

Stone Vertical Epic 10.10.10

I bought 3 of these back in October 2010 and decided to break one open 3 days ago. In fact, I forgot I had these and found them standing behind some whisky bottles. Anyway, the entire bottle contents were poured into a Guinness mug. A dark-orangey brownish color with little head that quickly dissipated. An aroma similar to a ripe Autumnal fruit basket. Hmm...tastes like a hoppy Midas Touch. Not bad but definitely not great either. I'll try another in a few months.

Ginger Shandy by Carib Brewery

I bought 2 six packs thinking this was "ginger beer" rather than ginger soda with beer. I have 5 bottles left after 4 months. I've no idea how it pours since I've been drinking directly from the bottles. Smells and tastes of ginger soda made with sugar versus fructose. I can say it tastes mighty good when 2 or so ounces of new make corn whiskey finds its way into the bottle.

Festina Peche

My all-time-favorite summer brew and down to my last bottle 'til next year. Pours a clear straw-yellow gold with minimal head formation. The peach aroma is up front and center. The taste is tart and puckering making me want to keep drinking. A crisp and simple finish for those extraordinary muggy summer days.

Hell Or High Watermelon

Pours out a hazy golden yellow with a thick fluffy white head. Head recedes with little lacing. A nice fruity floral aroma emerges. The first 23 cans were delicious especially when it was 100+ degrees F outside. However, this was the last one for the year but it was still tasty. A light mouthfeel with a clean watermelon-rind flavor.