There may something to this…
Some..to varying degree, smelled of the Sea.
Some..to varying degree, smelled of the Sea.
Aged at Sea?
- Thread starter tolstoyevsky
- Start date
I agree with this assessment. It tasted like a $25-$30 bourbon to me. Russell's Reserve and up from there beat it. The marketing hype makes it sound like it is lashed to the deck of the HMS Endeavor getting sprayed by sea foam and windy gales, while frigates and albatross fly above the topsails. It likely sits just above the bilge of a super cargo container ship and gets rocked around a little bit. If the barrels were not air-tight it would probably get imparted with diesel fumes.
But if someone likes it, I usually don't bash it to their face and I will drink it with a smile.
Those bygone days of yore. Like a bowling alley cheeseburger.
Some Norwegian Aquavits are aged at sea on merchant marine ships that sail to Australia then back to Norway. You can always identify it because it's a brownish color and regular aquavit is clear
I've got some Gawith Spring Time Flake and that was matured in old sherry barrels. Awesome stuff.
I was matured in a subdivision house on a 1/4 acre.
It was nothing special.
As for things sealed in barrels picking up sea salt,,,,yeah, no. Unless something went very, very wrong.
It was nothing special.
As for things sealed in barrels picking up sea salt,,,,yeah, no. Unless something went very, very wrong.
Wow that's how much green Chartreuse goes for at Total Wine in the rare event they have it in stock
I can't remember or quickly find the name of the scientific principle, but you really, really wouldn't want barrels of any liquid "sloshing around" on an ocean-going ship.
Those things better be filled to the brim or else you get a mass that amplifies motion with a center of gravity higher than the ship was designed to have.
Those things better be filled to the brim or else you get a mass that amplifies motion with a center of gravity higher than the ship was designed to have.
Yeah?
Well, I was aged for 28 months on a Coast Guard icebreaker. I became very salty.
My local Total Wine has a 700ml bottle for $61.99 in stock.
Or you can get a 100ml for $31.99
I don't think they are carrying a number of barrels to be worried about that. I can't remember the formula or the details about safe loadouts for cargo vessels I learned about while in the Coast Guard. But I'm sure every container ship has regulations about where the containers are placed aboard the ship.
Sherry houses used to ship their wine to the Far East.
Unsold barrels that returned to English ports were highly sought after and fetched a premium after crossing the Equator twice, as the prolonged sea journey was deemed extra beneficial for their ageing.
Some years back sherry house Lustau offered a line of sherry named "East India Sherry" in a marketing attempt to cash in on this.
I'm not sure if that sherry did make it twice across the Equator
Unsold barrels that returned to English ports were highly sought after and fetched a premium after crossing the Equator twice, as the prolonged sea journey was deemed extra beneficial for their ageing.
Some years back sherry house Lustau offered a line of sherry named "East India Sherry" in a marketing attempt to cash in on this.
I'm not sure if that sherry did make it twice across the Equator
You are looking for VA/Perique mix with possibly rum topping. Navy rolls. Come in coin cut. Or any good ole VA/Per. They age well as long as you store them well.
Madeira was traditionally aged on long sea voyages and was particularly favored by the US founding fathers, who toasted the Declaration of Independence with it. I think I'll have a glass tonight!Sherry houses used to ship their wine to the Far East.
Unsold barrels that returned to English ports were highly sought after and fetched a premium after crossing the Equator twice, as the prolonged sea journey was deemed extra beneficial for their ageing.
Some years back sherry house Lustau offered a line of sherry named "East India Sherry" in a marketing attempt to cash in on this.
I'm not sure if that sherry did make it twice across the Equator
I've had a couple of bottles of yon "Norway hooch", the labelling goes into some detail about its travels.
I second this. Another interest of mine is growing vegetables. I live as far away from the sea as you can get in Britain, and although I'm rather good at growing potatoes and onions, my attempts to grow Rose de Roscoff/Pink Keravel onions from Brittany, and Jersey Royal potatoes, were disappointing. Despite using seaweed-based fertilisers, I reckon it was the absence of salt air that proved to be the missing magic ingredient.
And, as an Islay single malt fan, I'd venture that any malt from barley actually grown on Islay and then made by germinating, then roasting, over a peat fire from peat dug on the island, would be singular indeed - and, of course, unobtainable these days due to the economics of scale, supply and demand.
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