The Water of Life

chopper wrote: dr wu23 wrote: Drink mostly craft beer last 10 years ......German white wine in the old days and an occasional red.....I do like B&B (Benedictine and Brandy) and a good vodka and bourbon now and then. Not really a Scotch Whiskey guy but if someone can recommend a good single malt one that's not too expensive , I'll pick up a bottle.   Depends what you mean by "not too expensive". This one is Welsh () but it's absolutely gorgeous, I think it's around £36 a bottle.

Drink mostly craft beer last 10 years ......German white wine in the old days and an occasional red.....I do like B&B (Benedictine and Brandy) and a good vodka and bourbon now and then.

Edited by dr wu23 - March 15 2015 at 22:11

I usually don't drink spirits, rather beer and wine (dry red mostly).

BTW, when I saw the title of this thread my first thought was about... F. Herbert's Dune.

I wish I never did either...but I have a group of friends who are into the stuff...it became most unavoidable.

I figured.

Sorry, I just throught this thread was going to be about finding water on other planets. My post seemed  seemed like a fine observation in my estimate.

Wake me when they find Whisky on mars.

Finnforest wrote: David, I was just thinking of a new thread for spirits, so we don't have to infringe on the beer thread.  Perhaps this can be it.  Like Raff I can't handle too much but I enjoy sampling very fine spirits.  The interesting thing of late is discovering how great fine bourbon is for cooking.  I use a touch of that Woodford Reserve in my crabbapple sauce recipe and people rave about it.  Really nice, distinct edge it brings, along with the brown sugar, cinnamon, and ginger.

Absolutely, let it be a spirits thread (I think 'the water of life' can loosely apply to most of it).

Yes bourbon for cooking is brilliant!   I've done a steak au poivre that can use bourbon or brandy, it's scrumptious.   You crust a small fillet (mignon or close) in coarse ground black pepper then pan fry it to perfection before removing it and making a sauce of the drippings, some cooked-off whisky, a bit of heavy cream, and salt till reduced.   Yum.

David, I was just thinking of a new thread for spirits, so we don't have to infringe on the beer thread.  Perhaps this can be it. 

Like Raff I can't handle too much but I enjoy sampling very fine spirits. 

The interesting thing of late is discovering how great fine bourbon is for cooking.  I use a touch of that Woodford Reserve in my crabbapple sauce recipe and people rave about it.  Really nice, distinct edge it brings, along with the brown sugar, cinnamon, and ginger.

Being a Scot, most people think it tantamount to high treason when I profess to heartily loathe the stuff. Anything held in close proximity to your eye that makes it water, I ain't gonna put inside my body.
Love bourbon though (Jack Daniels) and red wine (Merlot) but stopped drinking beer when my Irritable Bowel Syndrome kicked in a few years ago.
Most Scots of my generation (I'm 52) never drank whisky, (we viewed it as old man's drink or something that only tourists were gauche enough to pay through the nose for) It was just lager/heavy, vodka, cider, Guinness and (very rarely) real water from a tap.