Sippin'

[BrianV]

This is one of our go-to bourbons...


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[alan0269]

This is one of our go-to bourbons...


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I always try to have a bottle on hand - one of the best I've had in it's price range.

[blacklabel]

Eagle Rare is a great buy for $30ish.

[BrianV]

And we got the 1.75 liter for about $52 or $54. Tin Cup also comes in the larger size...now, gotta avoid what happened when I started my own reloading...shooting twice as much since costing half as much!


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[blacklabel]

Have you tried the Tin Cup? I'm not a fan what so ever. I'd rather drink Bulleit.

[BrianV]

I like Tin Cup...I haven't tried Bulleit yet because so many great options. I'm also a fan of Russell's Reserve and Breckenridge Bourbon.

Two great apps (at least for iPhone): Distiller and Mixologist. And Untappd for beer (yep, spelled that way)


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[Hummer]

Fruit harvest in the Grand Valley begins with apricots in late June-early July, then Peach harvest in late July which runs into September, then apples and pears. Today we made an apricot and wine liqueur. Each quart jar contains fresh apricots and a bottle of our 2015 Gewurztraminer, 2 cups of vodka, sugar, cinnamon stick and vanilla bean. It's sippin' good now but will have better fruit flavor in a week. Also made a rhubarb liqueur for the first time. We bottle these in 175 and 375 ml. bottles.

You can make good liqueurs from most any fruit--we've done peach, cranberry, apple, watermelon, kiwi, mango and various combinations. Better than you can buy in any store!

In the pic we're also drying apricot pits to extract the seeds which look and taste just like almonds.

[Ah Pook]

Fruit harvest in the Grand Valley begins with apricots in late June-early July, then Peach harvest in late July which runs into September, then apples and pears. Today we made an apricot and wine liqueur. Each quart jar contains fresh apricots and a bottle of our 2015 Gewurztraminer, 2 cups of vodka, sugar, cinnamon stick and vanilla bean. It's sippin' good now but will have better fruit flavor in a week. Also made a rhubarb liqueur for the first time. We bottle these in 175 and 375 ml. bottles.

You can make good liqueurs from most any fruit--we've done peach, cranberry, apple, watermelon, kiwi, mango and various combinations. Better than you can buy in any store!

In the pic we're also drying apricot pits to extract the seeds which look and taste just like almonds.

Oh damn! Those look great.

[Hummer]

Oh damn! Those look great.

I'll have to save some for you. Soft fruits like apricot and peach meld their flavors quickly, while harder ones like crisp apple, pear and cranberry take 3 months or longer. The Gewurztraminer grapes from Cedaredge make a wine with an amazing flavor and tartness. I wonder if it will come through in this liqueur.

[Ah Pook]

I'll have to save some for you. Soft fruits like apricot and peach meld their flavors quickly, while harder ones like crisp apple, pear and cranberry take 3 months or longer. The Gewurztraminer grapes from Cedaredge make a wine with an amazing flavor and tartness. I wonder if it will come through in this liqueur.

Please do. I need to make a trip to Palisade in the near future. Probably August at this point.

Love peach but the the rhubarb has me intrigued.