I’m not going to lie to you. Nancy and I enjoy a nice bottle of wine. We like Scotch, too. And Bourbon. And tequila, rum, rye, Irish whiskey, beer, and cider. Nancy enjoys a nice Port. I like gin. But that’s all.
Oh, wait. We like Limoncello, too. And Kahlua. Most liqueurs, really. Except Amaretto. Although, under the right circumstances…
Observers in the media have talked a lot about how much more people are drinking during the pandemic, and we can attest to that. Sort of. But not really.
The truth is, we enjoy our drinks pretty much all the time, regardless of global health crises. We rarely drink to excess. Honestly. We do not drink to get drunk. Frankly, the booze we drink isn’t cheap, so we can’t afford to drink a ton. We sip, we enjoy, we mix different drinks depending on season, mood, and what we have in the house. It is a hobby as much as anything else.
So what are our favorites? Join me for a short journey through our bar….
I’ll start with this: I LOVE Scotch. I didn’t always. My father was a Scotch drinker, and as a kid and a young man I thought even good Scotches tasted like something you’d get from an apothecary. As I’ve matured, though (hmmm, somewhere Nancy is laughing at the thought of me being at all mature…) I have developed a deep appreciation for many different Scotches. My favorite single malts right now are the Dalwhinnie 15 Year Old Highland, the Aberlour 16 Year Old (also a Highland), and the Glenmorangie Quinta Ruben 14 Year Old, which is aged in Port casks. I also enjoy the Balvenie 14 Year Old Caribbean Cask, which is aged in rum casks.
My father’s favorite was a blended Scotch — Dewar’s White Label, which is our staple for making my current favorite cocktail: the Rusty Nail. This is Scotch mixed in equal parts with Drambuie, a liqueur made from Scotch, honey, and spices. It works with any Scotch really. I find it hard to justify using an expensive single malt in a mixed drink – hence the Dewars. But I know people who swear that a good Rusty Nail requires top shelf Scotch.
My taste in Scotch trends away from the smokey, peaty Single Malts of the Islay region, but my current favorite among our Irish whiskeys is Connemara Peated whiskey from Kilbeggan Distilling Company. It is smokey on the front end with a sweet finish, and I just love it. Nancy likes it, too, but her preferred Irish these days is the Tullamore Dew Caribbean Rum Cask Finish. While in Ireland last summer, we spent one late afternoon at a bar being served by a very friendly, knowledgeable, and accommodating barkeeper. He let us taste a bunch of different whiskeys from Tullamore, Jameson, and a few other distilleries, and we both liked the Tullamore rum cask best.
We drink a fair amount of Bourbon, too, sometimes straight, sometimes mixed – Nancy makes her own mint syrup from mint in the garden, and the resulting mint juleps are amazing. For mixed drinks, we usually use Buffalo Trace, a moderately priced, flavorful Bourbon out of Frankfurt, Kentucky. For sipping, Nancy likes the Knob Creek 120 Proof Single Barrel Reserve. It’s remarkably smooth, especially given the alcohol content, and just plain tasty. I like Breckenridge Bourbon Whiskey, a blend out of Colorado that is made with corn mash, rye mash, and unmalted barley. It has a lovely caramel flavor and it goes down so easy. Too easy, perhaps.
Other whiskeys we enjoy include the Stranahan’s Colorado Whiskey and the High West Double Rye.
Our tastes in other liquors tend to be far less refined and particular than our whiskey preferences. We know people who sip tequila and rum the way we sip Scotch and Bourbon, and they can go on about them the way I just have about the whiskeys. But for Nancy and me, other hard alcohols tend to be mixers – things we use in cocktails. We love margaritas when we’re having Mexican or Southwestern cuisine, which we cook with some frequency. Our margaritas are pretty simple: tequila, or sometimes mezcal (a Mexican spirit also made from agave, but cooked and fermented in a manner that imparts to the liquor a smokey, savory flavor); Cointreau (or some other orange liqueur, but Cointreau is far and away our favorite); and fresh lime juice. Yum.
Our rum cocktail of choice these days is a Jamaican mule. Rum, fresh lime juice, and a strong ginger beer. Mules come in many varieties, largely dependent on the alcohol used. The best known is a Moscow Mule, made with vodka instead of rum, but one can also try a Kentucky mule, made with Bourbon, or an Irish mule, made with Irish Whiskey, or a Mexican mule, made with tequila, or… Well, you get the idea.
Finally, when Nancy and I aren’t drinking the harder stuff, or one of her home-brewed beers (she makes a porter, a stout, an IPA, and is today experimenting with an Irish ale), we love a decent wine. Our current favorites: Red – we’ve been drinking an ancient vine Mourvedre made by Cline Cellars in Sonoma, California. Mourvedre is a full bodied red with a fruity taste and peppery finish. We love it. And White – we love just about any Sauvignon Blanc that comes from the Marlboro region on the South Island of New Zealand. The Marlboro Sauvignon Blancs we like best tend to be citrusy, crisp, and dry – the perfect wine for a hot summer afternoon. These days, the labels we prefer are Kim Crawford and Whitehaven.
So, who’s thirsty? The advantage of posting on Monday is that I get to write these posts on the weekend. My musings took me to booze, and now I can go and enjoy some sort of libation. Cheers!
Wishing you a great week.