Drink – The Laughing Wolf

Avoiding Water Everywhere And Not A Drop To Drink

This post, going over the results of my using the recent winter storm to test some of my preparations and finding them lacking in terms of distilled water, generated some good comments and even several off-line conversations. As noted here, a wonderful person sent me a countertop water distillation machine. Another off-line discussion on water filtration sparked some other exchanges and discussions, with the net result a Zerowater system is now on my countertop as well.

My new water distillation system, with huge thanks to kind person who sent it.

As it turns out, the new Zerowater system is also very much appreciated, as testing has indicated that I don’t need to wait for an emergency to begin filtering my water. In fact, in testing my water I’ve found that it ranges from 500-900 parts per million of dissolved solids. A good municipal system is supposed to test out at 200. I knew there was a reason I didn’t like cooking, even unto boiling pasta, with the tap water. The old joke is that the water in Indiana is a semi-fluid state of limestone, and I’m now thinking that may not have been a joke after all.

Zerowater system during initial set-up and testing.

The Zerowater filters (5-stage) are expensive, so I bought an inexpensive Brita to try and pre-filter the water in order to get the most life out of said expensive filters. Sadly, the Brita only knocks it down about 100 ppm so I am going to look for another, better filter system and hope some of you kind souls might send some via my Amazon Wish List.

The 2.5 gallon water storage unit that I want to upgrade to 5 gallon

I’ve spent about a week now testing the water multiple times, testing out the filter systems, and most of all, testing out the water distillation system. Let’s take a quick rundown on the essentials.

First, the countertop water distillation system is a blessing. It is a 750-watt system, and the power draw over the run times isn’t bad IMO. In fact, I doubt my landlord will notice it for a number of reasons. The outside of the unit does not get hot, though it does generate some noise from the durable fan system that cools the condenser coils. On a winter day, the warm to hot air that comes off the system is actually very much appreciated. Oh, it also has a chamber for packets of activated charcoal as a final step in the water production process.

The standard run for the unit, using the manufacturer’s setting, is 3.5 hours. You won’t see much in the first 30 minutes as the system is set for 105 decgrees Celsius. By the end, however, you have more than 3 liters of water in the collection jug/jar/whatever you want to call it. Using filtered water, I’ve had very little scale build-up inside the distillation system. It comes with some cleaner, and the same person who sent it also sent me a jug of citric acid which is what is used to clean it.

I’ve tested the output a few times, and mostly get 000 readings, though one time I did get a 001 reading. It tastes as good or better than the store-bought and the cost is far less. Not all that long ago, distilled water was about 88 cents a gallon. Now it is regularly $1.50 or more a gallon, and stores around here seem to be having issues keeping it in stock, whether in 1 gallon “milk” jugs or the larger 2.5 gallon dispensers. Between drinking, the humidifier, and other considerations, I can use two gallons of water a day.

Which means that if I were using straight tap water for distillation, my pay-off for the unit would be in 4-6 months if I were paying for the water and the electricity. Since my rent includes both, payoff would be within a month or two. Your mileage is going to vary, but if you use a good bit of distilled water I think it a very sound investment.

Provided you have sources of power for it, it is also great for emergencies. There are a number of videos out on it’s use, and I have to admit the one where the person got the water to distill out of an overgrown and abandoned horse trough and got drinkable water was impressive. In checking around, it appears a number of preparedness types are using it, or something similar, as part of their disaster preparedness plans. I’m very glad to have this string in my bow.

Most of my previous preparedness planning has revolved around use of filtration. Sand/gravel filters are not hard to make, provided you have sand and gravel handy. I’ve got some units for camping and such that were part of my plans, along with things like coffee filter units for some initial cleaning. For the record, coffee filters are inexpensive and they can and do remove a fair bit of debris from unclean sources of water. In an emergency or full-up disaster, you want to protect the good filters by using things like sand filters, coffee filter systems, etc. to remove as much as possible before you use the good filters.

For example, if we had lost power and water in the recent storm, the snow is there and part of that water, water everywhere and not a drop to drink thing. Fact is, if you go get a bunch of it into a big pot to melt, you are going to be getting a lot more than just ice crystals. Best option, IMO, is to put the pot on a propane burner or such, melt and boil, and then pour the cooled water through some basic filtration to get rid of as much debris and contamination as possible. Then run it through the good system(s) for drinking. Boiled and light filtered is good enough for bathing, cleaning, etc.

The testing of my water, however, has convinced me that I am much better off using as much distilled as I can, and using filtered water for some cooking and preparation where I had been using tap water. In fact, I’m looking at a 5 gallon tank to replace/augment the current 2.5 gallon tank and at adding a larger non-countertop still that can be run off a variety of burners, or even over a wood fire in an emergency. Both of which are on my wishlist.

I also do want to note that the countertop water distiller can also be used for producing essential oils, hydrosols, and, yes, alcohol. On the latter, I must note that home distillation apparently still requires a federal permit on top of any state and local requirements. I therefore urge you to talk to a lawyer before doing anything that might violate federal, state, or local laws, rules, regulations, etc. I also strongly suggest that if you don’t know what head, heart, and tails are you should stick to water. You can make yourself sick or blind if you don’t know what your are doing.

The best part of my childhood was spent in the mountains of NE Georgia. I knew a couple of people there who knew a thing or two about producing untaxed liquor. They are why I am picky and careful, because they knew people who weren’t. As a result, they had a good pure copper system and did things right. You didn’t have to worry about lead or other things in the system, and the head and tail were not included in the final product. Not saying it was a polished commercial product, but for white lightning it was pretty good. Some of the other stuff floating around, however…

As for me, I plan to find something to replace the Brita that gets more out as inexpensively as possible. That way I can get the longest possible life out of the Zerowater filters. I may go to just tap water in the water distiller, but want to continue to play around with things so that I have not only a good system in place for everyday use; but, also have more strings to my bow for emergencies.

To everyone who has sent things to me via the wish list and such, THANK YOU. I can’t tell you how much I appreciate your gifts. Not only are they helpful, they are FUN. Thank you. More soon and will update on things as time goes on.

Getting hit by lightning is not fun! If you would like to help me in my recovery efforts, and to start a truly new life, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. If you want to know some of what it is going for, read here. There is also the Amazon Wish List in the Bard’s Jar. It is thanks to your gifts and prayers that I am still going. Thank you.

Distilled Water Flows

I’m going to have a longer post here soon in the preparedness category, thanks to a wonderful person who arranged for a counter-top water distillation system to show up on my doorstep. I love it already, and there will be a good post on water filtration and water distillation as the counter-top unit was not the only thing to arrive on my doorstep. For now, to the wonderful person who sent the counter-top unit: thank you, Thank You, THANK YOU! My thanks also to those who shared knowledge, sparked some conversations on filtration and related, and for the other items that showed up at my doorstep: Thank You!

Oh, the distillation unit can also be used to create essential oils, hydrosols, and more. Let me also say some new items have shown up on my wish list. 🙂

More soon.

Mount Pfeiferhorn

There are days this is rough gig, with irate comments (and commenters) being the start, and lots of fun trying to dig down to get to the truth of things. Heck, some days it’s not just a pain, but pain multiplied by costs. This day is not one of them. Days like this help keep me going.

When I first began to hear a bit about Amburana wood, I didn’t pay much attention. It seemed like it might be just a pricey fad. Not to mention that it seemed like people had a hard time hitting the “sweet spot” with it taste-wise. A pretty wood (would love to do some woodworking with it) but not one I thought would do much long term.

I’m glad to say that I appear to be wrong about that. Not sure about ales and beers, but when it comes to whiskey I think it will be around a while. Not only that, but that we will be the better off for it. What brought me around, you ask?

Mountain Summit Mount Pfeiferhorn, Amburana Finished Whiskey from Spirits of the Wasatch is what did it. According to this post, it is a blend (mashbill included) of bourbons and American malt whiskey blended and finished in Amburana. What I think is that it is one of the best American whiskeys I’ve tried in the last decade or two. For the record, if you think you have something better, talk to me and I will give it a fair tasting.

First sniff, one of the things that struck me was sweetness. Not cloying, but a light almost honeyed element that combined with tobacco. In point of fact, it brought to mind some tobacco from an island off the coast of Columbia that went into a formerly favorite cigar. It was as if a thin sheet of that had been brushed with honey, then wrapped around a ball of holiday baking spices. A rich, solid scent robust with cinnamon, clove, nutmeg, and more. To finish it off, a nice hint of pepper around the edges.

The color is a dark golden oak, which reminds me a bit of a dark version of the Amburana wood itself. Interestingly enough, the wood itself is not of the oak family (it is referred to as Brazillian oak by some) but a variety of legume. It is currently a very limited resource, but the interest from the beverage industry has resulted in new plantings and cultivation. Good.

The mouthfeel is full and rich, and the taste is of baking spices wrapped in carmel, with vanilla following and filling the mouth. There are bits of sourwood honey from my youth (sadly hard to find these days) on the edges. It has a nice, lingering finish of carmel and honey high, spices center, and just a hint of coconut and tropical fruit at the end. Delightfully complex, full, and enjoyable.

On a whim, I decided to treat the last of it in the glencairn as a Scotch, and added a drop of distilled water. It did indeed open it up, and brought out more of the “hidden” flavors within. And while it would indeed make a very good mixed drink (Manhattan, Old Fashioned, etc.) my own preference would be to drink it as is, no water, no mixing. It is something to truly sip and savor.

Yet another solid entry from Spirits of the Wasatch (see here for previous review). I’m really going to be interested in trying their other whiskey products and I’ve heard a rumor they have a rye in works. If so, want to taste it and see how it stacks up against my current favorite rye.

Getting hit by lightning is not fun! If you would like to help me in my recovery efforts, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. If you want to know some of what it is going for, read here. There is also the Amazon Wish List in the Bard’s Jar. It is thanks to your gifts and prayers that I am still going. Thank you.

Three Spirits And A Cowgirl

Thanks to some kindness, I’ve had the chance to review two gins, one vodka, and a cowgirl from Spirits of the Wasatch in beautiful Salt Lake City, Utah. Well, at least it was beautiful the last time I was there, hope it still is. I’ve wanted to try their products for a while, and when an opportunity came up, I went for it.

First up, some procedural notes since it’s been a while since I’ve done a formal review like this (stupid lightning). All initial tastings were done using a glencairn glass; martinis were done using my deplorable saucer; and, any other mixed drinks were done using a rocks glass. Now, I don’t think my glass is deplorable, but there are some purists (snobs) who get the vapors when they see things like this used. All initial tastings were done at room (cellar) temp since I tend to keep silver liquids in the freezer so I don’t have to dilute them with ice/water. I then did a second tasting and made mixed drinks using the bottles from the freezer. The products were not provided free by the distillery and I don’t make anything from the links.

I’m going to start with the High Mountain Desert Gin. This is a very good gin, particularly given the price point. In terms of commercial gins most have heard of, I would put this easily on par with Aviation or other similar gins. My own comparison for London Dry style is to Lind & Lime (look up the story of Dr. Lind). While it is not to that level, it gave it the best run of any American gin I’ve had so far. The nose is juniper forward followed by herbed citrus and a hint of white pepper. The gin has a clean mouthfeel with an edge of sweetness on the edges of the pallet. There is sweet citrus and vanilla strong in the center with herbs (sage for one) on sides. The finish is nice and bright with citrus, and it is a rich and flavorful gin. Outside of the mountain sage, I’d love to know what local botanicals went into it as it is excellent and delightfully complex without muddled flavors. On the second tasting, as it warmed I got some more orange and sweet lemon out of it. Crisp, clean, delicious and recommended.

While I am of the ‘wave the cork from the vermouth bottle in the same room as the bottle of gin’ school of dry martini making, I did make a more proper martini with the gin. I used La Quintinye Royal Blanc Vermouth and both held up well in the partnership. While the nose didn’t really change all that much, I did notice less vanilla and more citrus in the taste. A solid classic martini and it should work very well with the classic gin mixed drinks. FYI, it is well worth getting decent vermouth, and I will just note that since I have been known to use an eye-dropper, a bottle of vermouth blanc tends to last a while.

Next up is the barrel rested High Mountain Desert Gin (scroll down the page at the link). The regular gin is aged in rye whiskey barrels for eight months, which imparts color and flavors to the gin. This is one of the best gins I’ve had in quite some time. This is an excellent sipping gin. That is also makes one heck of a martini and should hold its own against all comers in a Boston, Abby, or other cocktail.

And, yes, I said sipping gin. Every now and then you hit a gin that is so well made, so well balanced that you can sip and savor it as you would a whiskey or brandy. My current favorite sipping gin is Isle of Harris Gin, which shares with High Mountain Gin the use of local botanicals. While they are very different styles of gin, both use the local to make something wonderful and different.

In this case, the barrel resting elevates a very good gin into something more. The nose is carmel and vanilla forward, underlaid with a strong herbal component. The mouthfeel is balanced and smooth, and the first flavors to hit are vanilla and carmel — with the vanilla of the original gin augmented by the vanilla from the rye, and it truly does pick up a good bit of carmel from the wood. This is followed quickly by a rush of sage and herb, and sweet citrus. The white pepper of the original gin is pulled forward and combines nicely with the pepper of the rye from the wood. The finish, as before, is crisp and clean. It not only be sipped, but makes a very good classic martini. In fact, the flavors should kick any gin cocktail up a level or two, and if you know a high-end bar they need to try it and add it to their premium line.

Next up is Hidden Vodka. According to the website, some of the proceeds go to help fight human trafficking and I like that. I also like the product. Vodka is really intended to be a neutral spirit that can be blended into a wide variety of styles of drink. Yes, you can do shots and the one time that was fun for me was with some cosmonauts in Berlin. Hidden Vodka is one I would serve (ice cold) shots of to cosmonauts, and cheerfully use in good vodka drinks.

The nose was very clean, no burn (if you ever sniff a vodka and your nose burns, run). Nice mouthfeel, and the product was crisp and clean without much real flavor. It also had no burn, just a nice bit of a tingle on the edges of the tongue. It made an excellent vodka martini, which I converted into an expresso/coffee martini by adding a bit of the Cowgirl to it.

Personally, this goes into my premium vodka category. It’s a good bar staple, it works well with others, and it’s a good price point for the product. In fact, it’s clean enough that I just may use it to make my vanilla extract instead of the potato vodka I usually use.

To close, I’m going to talk about the Cowgirl. Perky Cowgirl Coffee Liqueur is a solid entry into the coffee liqueur category. I like the fact that it is not so thick with sugar (or worse) that it’s cloying and doesn’t like to pour. It may be a little thinner than some would like, but the flavor is solid. In fact, I want to have a cup of coffee from the beans that go into it, and will note that drinking it is like drinking a cup of sweet coffee. It reminds me a little bit of Vietnamese coffee minus the milk. And that is a compliment, trust me. While Kahlua might not need to be looking over its shoulder yet, this is a solid entry into the field and people do like it a lot. Good price point as well.

In closing, I will simply note that one day I want to try their whiskey(ies). I’m glad for their sake they are sold out right now, but given how good these products are, I really do want to try the rest. If I ever get out that way again, I will go visit.

Sake

On a nicer and more tasty subject, I want to commend to you two posts (so far) about Sake from Francis Turner at Lesser Known Japan. One of the more educational nights I spent in Japan years back was sitting at a bar enjoying a conversational lecture on the history of Sake. The lecture was fascinating and the four samples of different styles of Sake were delicious and very intoxicating. The man giving the lecture was actually an expat Israeli, who had studied Japanese history and loved sharing the history of the drink. In earlier times, for instance, it was much more a liqueur or cordial. Some of the older forms of Sake pack quite the punch.

Here is Part One of his series; and, here is Part Two. There is more to come. Given the subject, I suspect much more to come. It is a fascinating bit of history, culinary and otherwise. Go check them out, and if you are ever looking at going to Japan, the site is full of treasures regular tourists rarely see. And, if you can’t go, you can find a number of the brands he talks about here and doing a tasting should be a lot of fun.

Kobal Wines

Years back, I used to do wine and spirit reviews at Blackfive and other outlets, as well as here on the blog. I have/had a good nose and sense of taste, though today (stupid lightning) I have trouble wrapping them around some of the scents and flavors. I know the scent or taste, but can’t name it. So, today’s post may not have the precision of some past, but I hope to hit in the ballpark and share some good wines with you.

This being Lent, I’m really not supposed to be drinking wine most days, but I was intrigued when the good people at Storied Company (they do have gift certificates, hint) offered me the chance to meet a winemaker from Slovenia and taste his wares. I don’t remember having wine from Slovenia before, though I have had some good wine from Serbia.

Bojan Kobal has taken his years of experience in wine making and put it to work in his own company, Kobal Wines. Located near the town of Ptuj, it is in the Styria wine region of Podravje, which features hilly terrain idea for wine making. Indeed, as we learned last night, wine making has been taking place in Slovenia for some 2,000 years having been brought in by the Romans. It is fascinating history and Styria is known for it’s white wines. In fact, our tasting was of four whites, one rose, and one red.

One of the interesting things at last night’s event was the passing around of the three types of rock that make up a good bit of the soil on the hillsides. Bojan put water on one of the rocks, and the scent and taste did indeed come through in a couple of the wines. The soil truly does matter.

First up was a 2024 Kobal Furmint (Šipon). This is a delightfully crisp wine, starting with a nose rich with tart green apple with a slight hint of white pepper. The mouthfeel is solid, rich with green fruits. Apple dominated the center, but other fruits snuck in around the edges with a nice touch of sweetness to emphasize the crispness. This is an excellent wine to enjoy on a summer day, and it should pair well with lighter chicken and fish dishes, or a nice cheeseboard.

Next up was a 2024 Kobal Sauvignon Blanc. This is not in the style of the typical American Sauvignon Blanc, rather a more old fashioned take that brings out the land and full flavor of the grapes. The nose is again crisp, but with a lot more mineral to it than with the Furmint. There is green fruit and herb with it, creating a unique presentation. The mouthfeel is again solid, full of fruit, green herbs, mineral, and even a bit of tropical fruit. It is a complex and rich taste. It should pair well with light chicken, fish, and even some vegetables. As I got reminded last night, it is easy to pair wine with proteins, but not so easy to pair them with vegetables.

Our third sample was a 2024 Kobal Pinot Grigio. This is NOT your normal grocery store pinot grigio. For all that it is a white grape, the skin is not light. The Kobal winery macerates the pinot grigio grapes for a time, which gives a pink tinge to the wine. It is not a rose, but the color and full flavor of the grape come out from their production. Again, a good nose with green fruits and herbs, and a nice mouthfeel full of green and even tropical fruits, with just a hint of red berries or plums. It is a unique entry to the American market, and I was quite taken with it. Would love to try it with some lamb.

Our fourth sample was another very different production. The 2022 Bajta Belo Skin-Contct White Wine is warm macerated for a month, giving it a striking amber color. It is a white wine made like a red, and as such it has the mouthfeel of a red. On the nose, I got candied fruits and nuts with a hint of white chocolate. The taste hit me as rich with walnuts and hazelnuts, candied fruit, herbs, and a hint of white truffle. It is a very well balanced and complex wine and I really want to try it with food. This may have been my favorite of the evening, and that’s saying a good bit.

Our fifth selection was a Pet Nat, which is a naturally bubbly style of wine. This 2024 Kobal Blaufrankish Rose Pet Nat was a refreshing break before sampling our single red wine of the evening. Again, this would be great simply to drink sitting on the porch or outside on a nice summer day. To me, the nose was slightly acidic, with chalk candy and fruit. The mouthfeel was light and crisp, with some light red fruit joining the core of green fruit.

Our final selection of the evening was a 2023 Kobal Blaufrankisch “Roots.” The nose was rich with leather and fruit, and had hits of spice. The mouthfeel was good, and the flavor rich with sour cherries, fruit, leather, and a hint of black pepper on the finish. It is a nice solid red in a style you would not normally find at a lower price point. As for me, I would love to try it with a good mushroom dish, and it can handle pairing with some solid proteins.

Locally, these wines are in the $20-$25 range, which is a bit above my regular but they are quite good values for the money. Especially given the very different approaches from typical mass produced wines. If you get a chance to try them, or any other products from this winery, you should do so.

Getting hit by lightning is not fun! If you would like to help me in my recovery efforts, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. There is also the Amazon Wish List in the Bard’s Jar. It is thanks to your gifts and prayers that I am still going. Thank you.

No Irish Products Need Apply

Part of my family is from Ireland, and I appreciate Irish contributions to the world. Heck, the enclosed Catholic confessional came from the Irish I’m told (by an Irish priest no less). However, there comes a time when you have to let rubbish go; and, to call the current leadership and government of Ireland rubbish is to insult every midden heap and landfill in the world. They are a disgusting lot, and you should pay attention to the ethnic and religious makeup (and how few generations they’ve been in Ireland) of many of them.

As I noted in the previous post, the despicable fascista midget serving as president had Jews removed from the Holocaust Memorial service yesterday, with his goons dragging a pregnant Jewish woman out by the arms. My understanding was that he has been asked by the Jewish community not to attend, but did anyway just to be the largest anti-Semitic ass he could possibly be. Suspect he’s more than happy that many Jews are fleeing Ireland (and I strongly suggest they do as this guy would be right at home in the Third Reich and I suspect he mourns that they no longer exist).

Made the decision a few weeks ago to stop buying Irish products, but decided to go public with it after yesterday.

Kerrygold butter? Not any more. Plugra is as good, costs a little less, and is made here in the US I think.

Alcohol? On the stout front, America as a large abundance of good stouts, not to mention craft beers, that are flat-out better than Guinness. It may be heresy to some, but Guinness mostly coasts on reputation. Diageo is the owner and is not Irish, but promotes it as an Irish brand. Had just been introduced to an independent Irish distiller, but Irish whiskey is off the list. Frankly, lots of small independents to explore here, and I would offer that Scotch was the better choice usually. Again, easy choice to make and I won’t suffer for doing without.

Irish wool and fabrics? Eh, check out this U.S. company that I’ve heard good things about. Again and again there are a lot of good options here to check out, and you would be helping small U.S. businesses.

Seriously, it may not make a huge difference but it is something I can do. I don’t have to support Nazi-loving politicians. I can instead invest in American products and small American businesses. Hope you join me in so doing, as if enough of us do, it might help make a difference.

Getting hit by lightning is not fun! If you would like to help me in my recovery efforts, which include moving once we have medical issues cleared up, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. There is also the Amazon Wish List in the Bard’s Jar. It is thanks to your gifts and prayers that I am still going. Thank you.

Cholula Tequila & Lime Review

A while back, Cholula hot sauce launched a new “special” hot sauce, Tequila and Lime. At the time, they asked how you would use it in a brunch and I put together what I thought was a decent entry. And I waited, and waited, and waited for anyone in Indianapolis to stock it. As far as I can check, no one ever did.

So, recently, I broke down and ordered it online. There were a couple of places i looked that had decent recommendations. One admitted they were out. The other appeared to indicate they had it, so I ordered from them. It wasn’t immediately, but they got in touch and admitted that they didn’t have it. Got my money back and did something I haven’t done for more than three years: order from Amazon. Decided to get more than one bottle, which was lucky as the packing was crappy (one bottle not even given a token cover of bubble wrap) and the mailer (not box) had apparently had a rough trip. Down one bottle at the start (broken), and Amazon said too bad, no replacement and no refund. Let’s see if I can avoid using them for six years at least this time…

That adventure aside, I immediately tasted the product. While the hot sauce blend is the base, you also immediately get the bright notes of the tequila on the upper side of the palate for a well-balanced taste. Yes, it does go well with eggs, and I’m experimenting a bit with different dishes and uses.

Above, I added a bit to a classic margarita (Cointreau, lime juice, silver tequila, pinch of black Hawaiian salt). A tasty add that didn’t overwhelm the drink. I really want to try it in a Bloody Mary and in a Bloody Maria.

I used a bit this morning with a corned beef dish (likely another post) and it went very well with it. After tasting it however, I think I should revise my brunch menu a bit. Thinking buffet brunch here.

Scrambled eggs, of course, with some of the sauce on top or a bottle there for people to decide how much to add. Soft-boiled eggs (do the health nazis even allow these any more?) open, and a dash blended into each egg, with a shot of reposado on the side. Eggs Benedict two different ways: a more traditional version that incorporates the hot sauce into the hollandaise, using concha (a Mexican sweet bread) as the base; and, the other using a Mexican corn bread base, covered with chorizo with the hot sauce added on top, cheese, egg, and the special hollandaise. Chicken and waffles with the chicken marinated in the hot sauce for at least 8 hours, longer if possible, then dredged and fried, and served with a tequila-agave nectar reduction in place of syrup or gravy; though, one should allow the guests an option of pan gravy from the frying with both hot sauce and some silver tequila blended in. For those wanting more lunch, some form of barbacoa incorporating the hot sauce, and maybe a nice white-fish ceviche with hot sauce as well. For drinks, Bloody Mary, Bloody Maria, hot traditional margarita, and a hot fruity margarita. Not really into the latter, so would need to research.

So, it was worth the adventure to get and I see a number of uses for it. Won’t be my everyday as I want to make what I have last, but it will get regular use. If you are into tasty hot sauces (and not just heat), recommended.

Getting hit by lightning is not fun! If you would like to help me in my recovery efforts, which include moving once we have medical issues cleared up, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. It is thanks to your gifts and prayers that I am still going. Thank you.

CINCPAC Special Review

I took my half-batch (half gallon) of CINCPAC Special to the club for a tasting this last weekend. The club is not an NCO or similar; rather, a private club in a bar that the proprietor has built. In some ways, just a group of people who like to get together once a week and talk music, movies, and more while enjoying a beverage and maybe a pipe or cigar. It is an interesting mix and you never are quite sure who is going to show up.

The basic responses break down as follows. The Bartender: NOT ACCORDING TO ORIGINAL RECIPE, NO BARBED WIRE, NOT ROUGH ENOUGH, RAR RAR RAR. The Proprietor: This is good. This is dangerous. Can you make a batch for the bar? The rest of the participants liked it to varying degrees.

General takes: Aging really brought out the sweetness, and while I had been careful to add simple syrup only until I could just taste the sweetness, it really came out with aging. For some, a little too sweet while for others about perfect. Aging also really brought out the flavors of the Tahitian vanilla bean. Some really liked it, again some not quite as much. Served over ice, really quite good. With the possible exception of the Bar Tender, none would turn it down.

Personal observations. This was a wartime recipe, and one used what one could get in the way of bourbon. I think using a stronger or rougher bourbon, or maybe even a good rye, would work well as part of the mix. Over ice it is delicious as is, though I plan to cut back a bit on the sugar/simple syrup when refilling the jug. It is indeed dangerous, as it does not taste that alcoholic despite being about 99 percent alcohol.

If you want something closer to an “authentic” Old Fashioned where it was made by a mad bartender in a mushroom ring in the forest at the dark of the moon muttering invective as they muddle fruit rind and sugar while wearing a pink tutu, twist some orange zest over the glass and drop it in before pouring in the mix. With that, or some orange bitters, it really pops. Frankly, I like both with and without the orange, though with the orange it is closer to the fancy recipe.

Another thing I will note. This was something meant to be drunk, though I would love to do some aging experiments. Not sure the original ever got to age all that much and it apparently was refilled on the fly. So, since a dent got put in this batch, I plan to refill using something a bit stronger and to cut back on the simple syrup by about half. I would like it just a little less sweet and let the bourbon and vanilla flavors come out more.

Per before, this is (IMO) a solid base for an Old Fashioned from the start. My personal tastes are that aging makes it better (unless you have to have only barbed wire, razor blades, and saw blades in the profile) and provides a rich and complex taste. The Tahitian bean is adding fruit and chocolate notes to it (again, IMO) and I really like what it adds.

In short, a great drink to pour over ice, sit down, and SIP. If you want to play a bit, drink down and then try different bourbons or even ryes to bring it back up again. That could really kick things up. Enjoy.

Getting hit by lightning is not fun! If you would like to help me in my recovery efforts, which include moving once we have medical issues cleared up, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. It is thanks to your gifts and prayers that I am still going. Thank you.

CINCPAC Special

For the history buffs, and all of us who like a good drink, I decided to make up a batch of Admiral Nimitz’s CINCPAC Special. Well, a half batch as finding a good gallon jar at a reasonable price just didn’t happen. Yes, a full batch is a gallon. I did find some half-gallon canning jars however, and so a half batch was born.

This is the recipe that was posted, and while most Old Fashioned recipes feature citrus, there are some that only use it as a garnish. This recipe omits all reference to garnish, which could be a reflection of wartime reality. The vanilla bean is an interesting choice, and I chose a top-grade Tahitian vanilla bean for the rich, fruity, and complex flavors. It’s my preferred choice for making my own vanilla extract, which is easy and far better than store bought.

I really wanted to make it with Corncrackers Green Label Indiana Whiskey; but, it appears the brand may be no more. If I ever find anymore of it, I will buy it as it had a great flavor and price point. After giving it some more thought, I elected to go with Evan Williams for the 48 ounces of bourbon, and I used 3.5 ounces of Ron Abuelo for the gold label rum. Gold rum has been barrel-aged to some extent, which gives it the gold color. Jonn at This Ain’t Hell introduced me to this excellent rum a while back. Also, I used approximately 4 ounces of simple syrup in place of sugar. Didn’t measure the water, it didn’t take much though I did use distilled as the jug of it I have for making coffee was right there.

The good CDR Salamander put together this chart to help with making different amounts. I converted quarts to ounces just for my own ease. What we tried at the club one Sunday for an individual drink was to coat the inside of the glass with the rum, about 2 ounces of bourbon I think, and literal drops of simple syrup and orange bitters. Didn’t have any vanilla extract at the bar, or would have tried this suggestion.

Let me note that this was good to drink from the start. That said, it has aged a bit over a week now and it has made a difference. The sweetness from the simple syrup is more pronounced, and I think I may cut back a bit on it in the future, even though I only put in enough to just taste it at the start. The flavors from the vanilla bean are really starting to come out and I see why he added them. It pairs well with the bourbon and is adding some richness and complexity.

We are going to sample this batch at the club next Sunday (or at least that’s the current plan), and I’m really curious to see how the flavors have changed. For me, it went from a fairly standard and solid Old Fashioned base to something much more interesting. Really tempted to do another batch, hide it, and see what you get with a few months of aging.

More soon I hope. May your week be a good one.

Getting hit by lightning is not fun! If you would like to help me in my recovery efforts, which include moving once we have medical issues cleared up, feel free to hit the fundraiser at A New Life on GiveSendGo, use the options in the Tip Jar in the upper right, or drop me a line to discuss other methods. It is thanks to your gifts and prayers that I am still going. Thank you.