What is that like?
What is that like?
Had some four roses while grilling delmonicos. Now I’m trying it in an old fashioned. I approve!
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Ribeyes. I don’t know the history about the ‘Delmonico’ cut other than it was for a particular restaurant in NY back in the day. To me it’s just a very thick cut ribeye (about 1.75”-2”) but they were damn good.Delmonico's, as in strip steaks? Or is it another cut of beef?
It’s certainly not the most robust/spicy whiskey I’ve had. It’s not my favorite neat, but let a an ice cube chill it and water it down a bit and it’s definitely a great pour. By the time I got to it in the evening I wasn’t really keeping specific track of taste notes, but next time I have some I’ll keep it in mind to let you knowSo what kind of notes / secrets did the Tenjaku share with you. I would off hand guess it was "soft".
Did you shake some vitamin C in that to make it a quarantine?Having a Quarantini with one of my favorite gins and cheddar cheese stuffed olives.
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