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I may be uncertain of many things, but of this there can be no doubt...

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I may be uncertain of many things, but of this there can be no doubt... Empty I may be uncertain of many things, but of this there can be no doubt...

Post by Iceman Sat Mar 02, 2013 11:30 am

I may be uncertain of many things, but of this there can be no doubt... 1362109939_zps79a93bd5

Any questions??...


Coffee Drinker = bounce bounce = So Happy
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Post by Barry Sat Mar 02, 2013 11:56 am

Putting cream and sugar in a good coffee is like watering down yer single malt Scotch.

Yer cuttin' yer octane Ice! Release the additives
and you can rule the Universe! I may be uncertain of many things, but of this there can be no doubt... 3338096896

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Post by hoax Sat Mar 02, 2013 12:08 pm

Ice

Have you been up all night??

Get some shut eye!!

Hoax
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Post by Iceman Sat Mar 02, 2013 12:23 pm

You can take this one to the bank 24/7 Barry... the entire make is consumed cream added or no. Every precious molecule ends up where it belongs in the end.

And if you are blessed with a consistent source of potable water bringing your whisky (that is not a typo, btw) to around 56 proof with the addition of H²O at room temperature will in most cases pleasantly surprise you.

The next time you happen to be sipping an oily Highlander, say a Benraich or Highland Park, or perchance a smokey Speysider such as Straithisla please humor me and try this little experiment ...

Adding a very scant amount of fresh and clean tasting water, no more than a half-capfull mind you, will spread out and open up the votiles and residual oils in the spirit and send your tastebuds down a completely new path. In every case never add ice unless you are willing to wait for it to melt completely and return to room temperature.

Trust me on this one, methinks you will not be disappointed... Wink
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Post by Iceman Sat Mar 02, 2013 12:29 pm

hoax wrote:Ice

Have you been up all night??

Get some shut eye!!

Hoax

I slept in this morning till a quarter past 6... what are you fretting about?

That's 7 full hours of zzzz's ... which is 20% more than my normal, MOTHER... Rolling Eyes
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Post by corsair Sat Mar 02, 2013 6:48 pm

Since discovering Calvados, I have not felt neither any need, nor any wish for that matter, to let any other spirit cross my lips! With the exception of Metaxa 7 star Greek brandy...

For my tastes, a good Norman calvados is smoother than the best whisky I ever imbibed with a truly unique taste; try some and you'll see! If I can get a good one down here, you must be able to get one there, Steve! The caveat is that it must be Norman, and you get what you pay for!

As for coffee, since being diagnosed as diabetic, I've knocked the sugar consumption on the head, and I'm only just starting to enjoy coffee again as I was a "milk and two" kinda guy....
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