I have somewhat abandoned my X (twitter) account. But I feel like I need to share this with whoever possible.
I'm calling it Killowen Kermit
50ml Kilowen Gin
40ml Gloria
30ml Creme de Cacao
20ml Creme de Menthe
Shaken with ice 👌
Most exciting #DeliveryDay in a while. First, the Star Hill Farm which is, according to @RBird101 and others, one of the best ever releases from Maker’s Mark and next, from @CarryOutKerry, the first ever Eagle Rare Single Barrel pick for Ireland! Can’t wait to try these 🤘🤘🤘
Nightcap of this impressive (and sadly nearly empty) rye whiskey from Austin, Texas. This has exceeded all expectations I could possibly have for a two year-old whiskey.
I would have always said you couldn’t improve @DickMacksPub…….but the loss of power with just the emergency lighting on, it has just became that little bit more magical!! @dickmacksbrew Session IPA accompanied by a @RedbreastUS 12yo. Heaven in the Kingdom!
#FridayNightDram
I bottled my first fermented hot sauce a couple days ago and put it to its first taste this morning on my eggs. Man, is this stuff good. If you’re not making fermented hot sauce, you should be. This is supposed to be mango habanero, but it’s waaayy more habanero than mango 😂🤣🌶️
Absolutely delighted to try the new @OConnellWhiskey collab with @WesternHerd by @brjrklhr! This is rich, chocolatey and a touch sweet (but not overly so). Some really nice mocha notes on what is a very deceptively drinkable barrel-aged stout. Absolutely try this if you can 🤘🤘
Top tip: If you want to make the one beer that you're having even cloudier than advertised, accidentally leave it in the freezer for too long and squeeze it out like a ketchup bottle.
I'm only a few sups in, but this year's @WWolfBrewery is a belter. Definitely one to pick up if you come across it. I can't think of anything better to lull you off to sleep of a Sunday evening. Sláinte all.
First attempt at Rucolino, a little-known, rocket/arugula-based amaro/liqueur made on Ischia, a small island off the coast of Napoli, is underway. Right now, everything is macerating in 96% abv grain alcohol where it will stay for a couple weeks prior to adding a simple syrup🤘🇮🇹
New Episode 161 is LIVE..!!!
My Distillery Chat with Sarah Dowling, Cooley Distillery's Head Blender.
I have wanted to see beyond the gates of the iconic Cooley Distillery for years.
Apple: podcasts.apple.com/ie/podcas…
Spotify: open.spotify.com/episode/5E0…