Whiskey Roulette Anyone?

I've been known to liberate many woodchucks (cider). As much as I share your affinity for bitter beer, I do love a woodchuck from time to time ("an apple a day...") .

Thanks Jackie, I'm really relieved your not mad at me. I only included those I thought would be cool with me taking liberties and including them in my imagined shenanigans. Your reply confirms you're very cool indeed!

I too enjoy a cider now and then. I've never had Woodchuck cider. Is it sweet or dry? Have you ever had Strongbow? It's a British import and I get it at the Liquor Barn. In fact, I've got a Crispin here at the moment. Since I'll be up writing a report for another couple of hours I'm going to have this one in your honor. Cheers Jackie!

Thanks for stopping in last night, Shane, it really helped me hammer out some ideals!

So, we will accomidate up to 15 people. I actually hope it will be 10, because we have these cool plates that will fit this purpose beautifully...

We do three classes of 1/4 oz each taste. Most all will be given an equal amount of room temperature water- it's easier to evaluate flavors when the proof is lowered. All-in-all a two-hour session will net 2 1/4 ozs of alcohol. We'll be well under the inebriation limit for any adult.

We'll begin with some complimentary hors d'ourves, to fill the tummy and will accompany the lot with a number of almost-raw items. I have to hammer this one out, based upon inspiration and what's available, but you could see things like; sugar-cured vanilla pod, crystalized maple syrup, tobacco vapor, yuzu gel, mint gelee, black pepper candied walnut, powdered campari, 'yeast, as a flavor,' a smoked vessel, etc. etc.

You will go back-and-forth tasting the compliment/contrast of the accompaniments vs the spirits.

I'll be running my mouth the whole time- still haven't hammered out exact talking points. It will be helpfull for me to see some of the guest's names in order to customize the experience.

I'm thinking this:

American (Rye)- Here we run through the concept of proof and it's effect on the tasting experience...

Pappy
Whistle Pig
Rittenhouse

Bourbon

Elijah Craig 12 (agression of oak)
House of Willet (restriction of oak)
Birthday Bourbon (balance of oak)

Scotch

Dalmore 12 (Blended)
Glengrant (Speyside)
Talisker (Isle of Skye)

I'll have to watch myself so I don't wander into the 'Speyside as recognized scotch-producing-region' schpiel. We'll be all day...

Anyways, this is a good start I think. We can paint finer lines as we move forward...

Of course, feedback from the bretheren court is solicited and taken, humbly!

This sounds neato mosquito. I'm interested.

This sounds neato mosquito. I'm interested.

Ditto.

This sounds neato mosquito. I'm interested.

Wait a minute Antonia. Don't be a tease. We're gonna have cool chicks there drinking? Awesome! Ok, who's next. AM, Heather, Jackie, Pin-up girl. I know.... Becky for sure. Stevie already admitted she can drink him under the table and I for one would pay extra to see that.

I can visualize it now. Just like that scene from Indiana Jones where that wild woman (the one that looks like Debra Winger) downs that giant Cossack with one last shot. Stevie's (I mean the Cossack's) eyes roll up in his head. The room erupts...BECKY BECKY BECKY!

Of course we now know the truth about Stevie.

He's no Cossack. All that time spent carefully crafing the hardboiled, pessimistic, razor witted, too cool for school persona is crumbling.

First I attend his BBQ 101 expecting the brutal, uncompromising Stevie who savaged a certain new restaurant when their brisket and ribs failed to meet his standards. Nope, he's humorous, self deprecating, respectful, and didn't make anyone cry for asking about brining, lump coal, or even locally sourced lard. He did kinda wince on that last one though. Then, right here on this forum he openly admitted his wife can out do him at something (that no man should ever admit to - no matter how true), and now charity for wounded soldiers. What's next Stevie?

No wait your not really a “gulp” vegetari... I can't even say it. I think I'm disoriented. Stephen what was that last drink you gave. Did you just call me a white dog? Gin without junipers? What's going on here. I'm dizzy..... think it must be all the high test fumes from that Pappy thread!

Just a side observation:

I'm not sure how many people have met Shane, but he looks nothing like his humorous posts suggest. We've all joked around, from time to time about the disconnect between the post and the poster.

Classic case, right here...

(Like almost all of us!)

Just a side observation:

he looks nothing like his humorous posts suggest.

Hey Stephen, are saying I don't look funny or that I'm just not nearly as funny as I think I am?

Just a side observation:

he looks nothing like his humorous posts suggest.

Hey Stephen, are saying I don't look funny or that I'm just not nearly as funny as I think I am?

Hehe...

You look like a pilot. Your demeanor is that of an eyes-wide-open foodie. It's not a tough connect, really. Pilots travel often and often find themselves alone in foreign lands. Everybody must eat and drink. It would make sense that some pilots develop a penchant for cuisine and cocktails.

Your humor is a hoot and your posts become even funnier after one meets you, promise!

EDIT: Indeed, now that I think about it, your humor fits the bill quite well... Two words that can be used to describe pilots are 'meticulous' and 'thoughtfull.'

Ever since Shane started posting here I've been wondering if he's the same Shane Campbell I worked with back in the day at Chili's on Hurstbourne. After Steve's post, I'm guessing not. The Shane Campbell I know is short, bald and looks nothing like a pilot. I was also going to say that it's unlikely it's him anyway since most everything in his posts is spelled correctly and I know for a fact he's from Indiana... but this one also seems to be from Indiana so there goes that theory.

Kind words Stephen and I did get food poisoning from that Chilis on Hurstborne once Gary but HOLY BATSHIT ROBIN I hope I didn't lead anyone to believe I was a pilot. I know I alluded to my Air Force Career in a post a while back but I didn't intend to impersonate a pilot!

I spent most of my time in airplanes riding in the back unfortunately. C-130's and 141's are not what most would describe as glamorous rides. I retired as an Air Force Master Sergeant in 2003 and I was a communicator. I started installing, operating, and maintaining computers shortly after entering the service in 1982. I finished as a technical advisor to a Combat Communications unit on Cape Cod.

So while I've been around computers my whole adult life this forum thing is completely new to me. Maybe that explains why I don't know how to act. You see I'm not a computer nerd. They're (computers) just tools to me. I only have one e-mail address, I don't have a smart phone, and this is the only forum I've ever posted on.

I've traveled a lot and I've always really loved discovering great food and drink. I have a wonderful family and a good many friends but most of them merely tolerate my food/drink interests. They often roll their eyes when I ask if they've heard about the new restaurant. My wife says I remember all my trips by the food and beer I had there. Actually she's more right than she knows.

I think the people on this forum are as cool as can be. Way cooler than any pilot I ever met. You guys and gals are chefs, restaurant owners, bar tenders, barbecue experts, brewers, distributors, teachers, wine experts, caterers, actual food critics for god sakes, and last but not least foodies and the least of you knows way more about food, drink, and this industry than I do.

I hope you don't mind if I come around here and soak in your knowledge, experience, and most of all the camaraderie. I haven't been a part of a military family for eight years now and I think I miss that a bit. Everyone sharing a common bond. I mean experiencing great food and drink, whether as a provider or consumer and often both is always best as a shared experience right?

No, not a pilot Stephen. I am trying to be a foodie though. Cheers all!

[Robin Garr]

I hope you don't mind if I come around here and soak in your knowledge, experience, and most of all the camaraderie. I haven't been a part of a military family for eight years now and I think I miss that a bit. Everyone sharing a common bond. I mean experiencing great food and drink, whether as a provider or consumer and often both is always best as a shared experience right?

Shane, of course you are welcome here, and I say that as a former USAF flyboy (not a pilot but a public-information guy ) myself!

To clarify, though, this forum is open to everyone who enjoys good food and drink in Louisville, and while it's true that there are some in-the-business people here, there are a lot more consumers. We don't have a hierarchy or a priesthood (other than me ) preferring to function as peers and drinking buddies. 'nuff said?

This sounds neato mosquito. I'm interested.

Wait a minute Antonia. Don't be a tease. We're gonna have cool chicks there drinking? Awesome! Ok, who's next.

My wife loves to drink the bourbon, so count her in.

I've been known to liberate many woodchucks (cider). As much as I share your affinity for bitter beer, I do love a woodchuck from time to time ("an apple a day...") .

Thanks Jackie, I'm really relieved your not mad at me. I only included those I thought would be cool with me taking liberties and including them in my imagined shenanigans. Your reply confirms you're very cool indeed!

I too enjoy a cider now and then. I've never had Woodchuck cider. Is it sweet or dry? Have you ever had Strongbow? It's a British import and I get it at the Liquor Barn. In fact, I've got a Crispin here at the moment. Since I'll be up writing a report for another couple of hours I'm going to have this one in your honor. Cheers Jackie!

Hey Shane - I tried to reply to you the other night but I believe the Hotbytes server went down or something because it would not post and I eventually got a page can not be displayed error, so I saved my reply and am just now getting a chance to post it... Here it is:

"Shoooot, Shane - your post was full of fun and games and nowhere near offensive. Keep the splendor reeling!

As for cider, I've had (I think) everything you can buy at a Liquor Barn, so probably anything offered in the local market. I'm really slanted toward Woodchuck's Granny Smith. I developed my flair from The Irish Rover's version of a Snakebite, which is half Harp, half Woodchuck Amber. I've replaced the Amber with Granny because (to me) it seems a little drier. Woodchuck has a long line of flavored ciders and I'm not into a SINGLE ONE of them. If I had one request for breweries to produce something beyond their ability (I.E. - a lower ABV IPA, thank you for thinking like me, Shane ), I would beseech them to produce a lesser-sweet cider. I think I've said it before and I'll say it again, I love half coke/ half club soda. I like the tartness and bite to my favorite beverages, but I could use a little less sugar and alcohol. *sigh* Some day...

Recently I ordered a Crispin, Warsteiner, and extra glass to combine and I'll NEVER do that again (although it was fun to remark about my triple-fisting). If you like the things I like like I think you might, and you're looking for a good cider, 1 part Woodchuck Granny Smith and 2 parts Harp (or something similar to Harp - it's not the Harp that seals the deal, but it has to be a beer that has no flavor outside of being bitter, dry and blonde) should do you right. It's sweet, dry, and refreshing. Goes great with anything that a normal soda would fit the bill for.

That said, I've never had a Crispin by itself, so please let me know how it works out!"

Shane,
I'm so disappointed in you- you left me out of your story and I have WAY more postings than some of the people mentioned. I'd be insulted, but it was just too funny . You read us very well.

I'm a bourbon-lover and a Stephen-lover ( no threat, Mollie), so I hope to be able to join you all. Has there been any discussion about dates?

Deb

That said, I've never had a Crispin by itself, so please let me know how it works out!"

Jackie, the Crispin itself is a bit disappointing for me. I think they have several varieties though and I've only tried the one. The only cider I drink on any kind of regular basis is the Strongbow. While I lived in England for three years I never tried a snakebite even though it was a popular drink in the pubs even when I was there from 90 - 92.

Jackie, I have to admit I was ridiculously happy that you deigned to reply to me. It's a weird thing. While I don't actually know any of you, I've been reading your posts here for several months and I feel like you're friends. I find myself responding to you as if I do know you and then after the fact it occurs to me you're probably thinking who is this guy and where does he get off talking to or about me which such familiarity.

I must say that while the Crispin itself is a bit disappointing, getting to drink it while toasting you was anything but. I hope I get to toast you in person some day. A snakebite or whatever a fellow bitter beer drinker like yourself would recommend would be well received. Thanks again for including me in the fray. Cheers!

Shane