D,
The name for those that do, is Shine. NW Florida still has a few counties that are dry and when you have dry, some folks just cannot help themselves..... Corn is the primary ingredient thus the term Corn Liquor, Corn Squeezings, etc

Nope the guys are all gone by natural causes, just old country folks who never developed a real taste for bottled in bond.

There is not much of a reason to like regular new run shine. It pretty much tastes like kerosene and nothing cuts the taste. But if you were raised on it, then you develop a taste. I have had some very good stuff, aged in burnt oak casks for 2 years. But it is what it is, like homebrew beer, about equal to the worst regular production beer you ever tasted. Just a novelty and not much more.
Best,
Ed

SwampFox wrote:

But it is what it is, like homebrew beer, about equal to the worst regular production beer you ever tasted.

Ed,

I think Vince wont take too kindly to that seems to be very passionate at making good homemade brew.

Still I never refused a drink I grew up thinking it was rude to refuse food/drink unless it was just downright awful. Only thing I have ever been served from a Mason jar however is Iced Tea the non-alcoholic type.

Dimitri

D,
I got rid of my homebrew stuff about 5 years ago after about 10 years making beer. My beer was OK, just as good as the best homebrew I have drank, but it always irritated me to drop by a store and buy a better beer off the shelf. Example, I went to a competition and had a glass of the best three, . Well, just like I said, Budwiser beat them for consistancy and actually was a better beer. Never tasted Vinc's brew but unless it is very special it is like most others, including my beer, just about as good as a not so good production beer, in truth. No insult intended. But production beer is just that, production, because it was the best around when first made and it is still pretty good stuff.

Let us talk the angel's kiss, Single Malt Scotch. What kind do you like D, the light amber or the dark, plain oak finish or Sherry finish? I like the light amber, regular burbon oak finish, with a smooth taste like Dalwhinnie, Aberlour and Glenlivit. But now and then I get a hankerin for cask strength MacCallan which is pretty smooth for a dark scotch of 108 proof that is a Sherry finish single malt. I keep the four stocked in my bar at all times.
Best,
Ed

SwampFox wrote:

Let us talk the angel's kiss, Single Malt Scotch. What kind do you like D, the light amber or the dark, plain oak finish or Sherry finish? I like the light amber, regular burbon oak finish, with a smooth taste like Dalwhinnie, Aberlour and Glenlivit.

I do enjoy Dalwhinnie quite a bit. Its the stuff I buy the most of. Its expensive at ~80$ a bottle but its very good. I seem to stick to oak finished, non-double cast (no 2nd Sherry cast) bottles, majority of the bottles are from the highlands. Not to say the Isles can't make good scotch.

I do not particularly enjoy the blends, they seem to be to plain, kind of like Crown Royal. Most of the younger (~14 years old and younger) single malt Scotchs also seem to have this effect on me.

Dimitri

You lot can drink anything you like but I'll stick with Islay single malts & chemical free beer.

I might just partake of the occasional bottle of red wine but anything else is for loonies.

Mike,

Nothing wrong with a Islay SMS.

Dimitri

Thanks for your vote of confidence 'Mitri old mate.

Ed, my home brew beer is a pretty darn good brew mate. But you have a point when you say that production beer is good. The thing I like about home brew is, as English Mike says, the simple fact that it has no chemicals in it to stir up the head and make it ache. When I brew my beer, I don't bottle it and throw in a bit of sugar to carbonate it....we keg it and put it in the fridge for a day, then force carbonate it with bottled CO2. Makes for a smoother more pleasant beer.

I have partaken of beer all over the world and without a doubt, the best beers I have had the pleasure of imbibing came from small "family" type breweries in Germany. The worst...has to be Anchor beer in Malaysia...I'm sure they pour the wort in the morning, chemically brew it through the day and bottle it that night. Horrid stuff.

Speaking of English Mike....you hit the nail squarely on the head with the Islay Single Malts mate...that are superb...Oban, Lagavullan...both beautiful Single Malts. I am also partial to a minimum 12 year old Glenfiddich and Glenmorangie, but the best by far I have ever tried is a Single Malt called St Dominie. I was in the Gordon Highlanders Regimental Headquarters in Aberdeen and the poured for myself and a mate.....ahhhh, liquid gold. If mothers' milk was even half as good I'd still be on the breast.

As 'Mitri says....the blended grain whiskeys are not overly pleasant and really are only good for mixing....although a blended malt like Johnny Walker Blue is a nice drop.

Single Malts are for sipping...straight, no ice, or anything else to pollute and change the flavour intended by the maker.

Cheers, Vince

Vince,
I can understand why you get a better beer without the sugar at the end. Just hearing the process tells me that the product should be smoother. It always seemed to me that my beer was very good until I added the last step before bottling then the beer went down hill. It would be a long road to start again.

Is Anchor worse than Vietnam's Tiger or Ba Me Ba? I would think you would need to go a long way to get worse than adding formaldehyde to give a beer a kick.

One thing about single malts, there is a variety for just about anyone's taste. It all gets down to preference. I just do not prefer Glenfidich or the like, and realize that it is the #1 seller, but have to think it is because of the duty free and non scotch drinkers buying it as a gift. lol

English Mike, I do like a drop of the Irish from time to time also. But do not care much for stout. And you folks just need to do something about that warm beer business.

The blended scotch is what most start with then some graduate to single malts if they truly like scotch. But, as D pointed out the singles are expensive and therefore do not lend themselves to a night on the town, but are wonderful for a drink before a meal.

I prefer a short glass with 2 or three cubes of ice and a small spot of water.
Best,
Ed

Dalwhinnie here is 10$ a ounce when buying it out at restaurants and the like alittle cost prohibitive in my opinion. Myself I just drink whiskey when I am out. I can just about get a triple for the cost of one ounce of Dalwhinnie.

Still order a couple of ounces of a decent scotch while at a decent restaurant and the reactions of the girl your with can be quite interesting to say the least.

Dimitri

I don't drink as a general rule when I am out....I am invariably driving and I refuse to mix drinking and driving under any circumstances.

Happy to have a wee dram when I get home though.

Cheers, Vince

Ah Vince,

Myself when I go out, the girl is normally the one driving.

Mind you I don't notice a couple of drinks in my head. Not till I get to the 4th or 5th double of scotch do I notice the alcohol.

Dimitri

Mate....the 4th or 5th double scotch would put you so far over the limit for driving it would land you butt in a cell over here in a heart beat.

The limit is 0.05 and that amounts to 3 standard drinks in the first hour, then 1 standard drink per hour from then.

Nah, pulled too many uninjured drunks from wrecked cars, where innocents have been badly injured, or worse. Drinking and driving just don't mix.

Cheers, Vince

RIGHT!!!

Vince wrote:

Drinking and driving just don't mix.

You do have that right. I've never been behind the wheel with alcohol in my system.

Dimitri

Nothing wrong with drinking and driving !!!

I’ll do the drinking one of you do the driving !!!