Vermouth

[Duke Malcolm]

I have recently been dappling with this tipple from my local hostelries, and it's quite nice (dry vermouth, that is. Rosso has slightly unpalatable feel to it).

However, despite the fact that all these bars have a bottle of both sitting in full view with the label clearly showing, after looking straight at the damn thing, the barmen come back and say "We don't have it" and I have to point it out to them.
Last night, one even had the audacity to "correct" me and say "You mean a dry Martini.", the cursed chap...

Firstly, do any fellow noble citizens and free subjects of the .Org partake of this fine fortified wine?

And do any have the same problem with the publicans?

Not that I take alcoholic drinks.
Or go to Public Houses.

[The_Mark]

The local pubs don't have any vermouth, the buggers. No martinis for me, here. And the last time I found myself from a well-equipped bar they weren't allowed to use cocktail glasses, so I had to take my martini from a plastic throwaway mug

Dry vermouth's quite good, especially when combined with good-quality vodka. Sweet vermouth isn't; it's a bit too... herby. It goes well with Sprite or an equivalent, though. I haven't tasted the Rosso variant, so no comments there.

[Duke Malcolm]

Dry vermouth's quite good, especially when combined with good-quality vodka. Sweet vermouth isn't; it's a bit too... herby. It goes well with Sprite or an equivalent, though. I haven't tasted the Rosso variant, so no comments there.

I think sweet and rosso are the same. My local publican insists on calling it rosso so it has stuck with me.

[Mikeus Caesar]

If there was a drink of the gods, it would be Martini in any form. Especially Vermouth. I can't keep a bottle with me for more than a day before i give into temptation and drink it all in about 20 minutes.

Oddly enough, i now find myself disgusted by the taste of most other drinks, with the exception of English ale. Oh well.

[The_Mark]

I think sweet and rosso are the same. My local publican insists on calling it rosso so it has stuck with me.

Ah, sorry, I meant a Martini Bianco type vermouth that is sweet and white, as opposed to the red, sweet Rosso.

[Mikeus Caesar]

Ah, sorry, I meant a Martini Bianco type vermouth that is sweet and white, as opposed to the red, sweet Rosso.

Both are equally brilliant, although i dislike Bianco's tendency to go sticky if it gets outside the bottle.

[Big King Sanctaphrax]

Are you guys saying that you drink Vermouth neat or straight up? I've never encountered that before.

Martini's are nice, though; although I have to be sure I specify gin when I order one, or I get a Vodka Martini, which I hate.

[Duke Malcolm]

Yes, i do drink it on its own. Sometimes with ice, though i prefer it without but slightly chilled.

I think most bars serve Vodka Martinis nowadays when asked for a Martini. It is quite disappointing. Especially when the bar is staffed by incompetent people who only make drinks as specified on the cocktail list.

[Beirut]

I'll never understand how anyone, anywhere, can drink gin. It tastes like after shave mixed with perfume. Gah! What's the allure?

Vodka, on the other hand, is great. Must be Russian, nothing else.

As for vermouth, not sure I've ever tasted it. Not sure I ever will.

[KukriKhan]

As for vermouth, not sure I've ever tasted it

You'll never need to, believe me. My ex-in-laws used to serve up Manhattans using the stuff. What an insult to a perfectly fine whiskey.

Imagine 2 fingers of Jack Daniels - fine, right? Now add a half-shot of MD 20/20 and a squirt of naptha. voila!

Ee-yuck.

[Beirut]

You'll never need to, believe me. My ex-in-laws used to serve up Manhattans using the stuff. What an insult to a perfectly fine whiskey.

Imagine 2 fingers of Jack Daniels - fine, right? Now add a half-shot of MD 20/20 and a squirt of naptha. voila!

Ee-yuck.

Vermouth with bourbon? Why not just crumble some Lucky Charms on a good steak, must have the same result.

I have to admit I've lost my taste for Jack Daniels. The Canadian Jack Daniels is watered down to 80 proof, which, to me, gives it a harsh, unnatural taste. Also, I had a tasting of the single barrel JD at a luxury liquor store in Montreal and it tasted like a burnt piece of wood. Really unpleasant. I assume it was watered down as well. Honestly, what kind of an idiot would take years-old barrel bourbon and add water to the bottle like that?

On the other hand, we shmoo Canadians also get watered down Wild Turkey, from 101 to 80 proof, but I still find that pretty tasty. Mind you, there are also true 101 bottles of Turkey on the shelf at times, those of course are excellent.

There are a few bottles of Basil Hayden bourbon on the shelf as well. It's a super-premium bourbon, but I didn't buy it because it was 80 proof, and I'm not paying $60 for watered down bourbon, but I found out it's made that way originally so I'm going to grab a bottle. A light summer's night sipping whisky. http://www.smallbatch.com/

But still, nothing, nothing beats Bookers Best! This the bottle you can bury me with.

[KukriKhan]

Why not just crumble some Lucky Charms on a good steak, must have the same result.

You, Sir, are obviously a gentleman and a scholar, not to mention an excellent judge of fine wimmins and likker.

Yeah, Jack and I are no longer on speaking terms. I swear the boys in Tennessee have changed their recipe the past 5-6 years.

Lingering smokey after-taste = good.

Chomping on a wet, burnt plank of wood = not so good.

Or else, my palate has changed.

[Big King Sanctaphrax]

I'll never understand how anyone, anywhere, can drink gin. It tastes like after shave mixed with perfume. Gah! What's the allure?

You don't even like gin and tonic?

[Banquo's Ghost]

I'll never understand how anyone, anywhere, can drink gin. It tastes like after shave mixed with perfume. Gah! What's the allure?

Each to their own, of course, but a G&T is among the most refreshing drinks a chap can have.

There are rather too many overly aromatic brands on the market, but I much prefer (to the point of excusivity) Plymouth gin from that fair Devon city. It's dry and subtle, well worth the effort to find.

[Beirut]

You don't even like gin and tonic?

Actually, I did have a fondnes for drinking a fruity Tom Collins years and years and years ago, but once bourbon grabs you with it's eloquent ferocity, nothing else compares.

Mind you, I have taken to drinking vodka as well, but it must be Russian and it must be straight. Equal parts vodka & cranberry juice is about as complicated as I'll get.

Yeah, Jack and I are no longer on speaking terms. I swear the boys in Tennessee have changed their recipe the past 5-6 years.

Lingering smokey after-taste = good.

Chomping on a wet, burnt plank of wood = not so good.

You noticed that wet burnt taste as well? Hmmm, not good. Methinks they've been messin' with the sour mash if both of us are tasting the same changes.

I do look forward to hearing your comments on Booker's Best. I would hope you find it as outrageously tasty as do I. Also Knob Creek. Available around here most of the time at full proof and really not a bad bourbon at all. Definitely a fine whisky, though not in my top three.

The ones I do want but cannot find are the Single Barrel and the 12 year-old Wild Turkey bourbons. I've had two or three bottles of the 12 year-old, (is very, very nice) but I have yet to taste the Single Barrel Turkey. One day...

[Seamus Fermanagh]

Vermouth has never struck me well on its own.

A couple of atomizer blasts into a chilled shaker of Saphire does unlock the flavor of the gin. Tanq' is fine for mixing with tonic.

Beirut, you're naming some reputable bourbons, but I have never really learned to enjoy bourbon -- a tad sweetish to my palate. I'm inclined toward Irish whiskies. Scotch is tasty as well, but the really smokey/peaty ones such as Laphroig do not appeal.

I'm not so particular about vodka -- I like the Polish and Finnish as well as the Russian -- but it must be cold (c. 28F). I recall this lovely Russian cuisine place (name escapes me) in NoVA outside D.C. -- lots of varieties and served delightfully cold with the best of Russian foods with and to follow. Many Yums.

[Ser Clegane]

Scotch is tasty as well, but the really smokey/peaty ones such as Laphroig do not appeal.

Wha...??

But those are the best



*drools*

Regarding the original topic - haven't had vermouth for ages (mixed or pure), except for an odd Martini now and then. Not my favourite stuff...

@Beirut
I think I'll have to try Booker's at some point - I just recently saw a bottle at a shop and remembered how fondly you speak of it - I was quite tempted to acquire the bottle

[Duke Malcolm]

Bourbon is not widely available here... Jim Beam is the standard variety on stock. Some pubs only have Jack Daniels, and serve this when Bourbon is requested, so I can't say i've had the pleasure of a good Bourbon.
Scotch is the name of the game here. Most pubs have a collection of malts behind the bar, as well as up to 5 whiskies on the dispensers. (Grouse, Bell's, White & MacKay, Grant's, Stewart of the Barley, amongst others are the usuals.)

Off-licences and pubs stock hoards of good malts. Laphroaig, Ardbeg, Glen Fiddich, Balvenie, Glenlivet, Aberdour, Isle of Jura, Caol Ila, Talisker, Bruichladdich, Bowmore. As well as fine blends, such as J & B, Johnnie Walker, et al.

[SwordsMaster]

Mind you, I have taken to drinking vodka as well, but it must be Russian and it must be straight. Equal parts vodka & cranberry juice is about as complicated as I'll get.

You, sir, I applaud. Finnish vodka is quite pleasant also.

DM, here in Hibernia, Four Roses is as bourbony as it gets... Which is not much.

On the other hand, a good irish wiskey goes a long way.

Vermouth tends to be more popular down south. Apparently it is quite popular in Spain and Portugal, but I have rarely encountered it in pubs up here in rain country.

[Beirut]

Wha...??

But those are the best



*drools*

There's a bottle of Lagavulin in my small town booze store. $90. I am painfully tempted. Only had it once, but it was very good. A dark beefy scotch for serious introspection and historical readings.

@Beirut
I think I'll have to try Booker's at some point - I just recently saw a bottle at a shop and remembered how fondly you speak of it - I was quite tempted to acquire the bottle

I recommend it without reservation, and I would be delighted to share a bottle with you if the occasion permitted.

You, sir, I applaud. Finnish vodka is quite pleasant also.

Well thank you. I just might have to look into these Finlandish facts of yours.

[Beirut]

Just back from the booze store. The Lagavulin looked great, but $90 was just too much right now. Ended up getting a bottle of Chopin potato vodka from Poland. Looked interesting.

http://www.chopinvodka.com/main.htm

The Chopin was $40. Stolychnaya goes for about $22. Haven't cracked it yet but soon. Will report in due course.

[Papewaio]

Had Chopin in Taiwan... it was quite pleasant... considering I have such a sweet tooth for the likes of Baileys.

[Somebody Else]

Seeing this thread, felt inspired to make a martini. A little Noilly Prat mixed with ice, then tipped out. Then a decent measure of Plymouth gin. A little swirl, then into my chilled martini glass with a couple of green olives.

[Beirut]

Had Chopin in Taiwan... it was quite pleasant... considering I have such a sweet tooth for the likes of Baileys.

Interesting choice of words, and exactly what came to mind, "quite pleasant." At least straight.

But prior to that straightness, Mrs. Beirut had brought me a mixed drink downstairs while I was neck deep in some Tom Clancy. She said the cranberry juice I bought (pure organic - $6 a bottle) wasn't sweet enough so she mixed some lychee juice in with the Cranberry & vodka.

Oh my Lord...

Of all the ghastly alcoholic abberations I've tasted, and I've tasted a lot of them, this was one of the most vile. One sip was two sips too many. Straight down the sink. Disgusting. Gah!

Then I poured a few fingers of the "luxury potato vodka" and had it straight. Very clean, almost a breezy aftertaste. It lacked the earthy depths of Russian vodka, but it was still a very nice drink. Not sure I'll get another bottle (since it's twice the price of Russian vodka) but I'll certainly enjoy killing this one.

Maybe I'll see if I can get an airplane bottle of vermouth and make a vodka martini tonight. I have the new James Bond movie reserved. Seems fitting.

[Caerfanan]

There's a bottle of Lagavulin in my small town booze store. $90. I am painfully tempted. Only had it once, but it was very good. A dark beefy scotch for serious introspection and historical readings.

Wha..?? 90 dollars? Either that's a special multimature stuff, or this is robbery! We get those for 26-30 euros. Lagavulin and Laphroaig are part of the ones I have as well. I also have cragganmore double matured, Oban, Oban double matured, knockando, scapa (special, but very good) and Clynelish (very close to the Oban)

EDIT: well I "guess" it's robbery, but not sure about the Canadian Dollar value?

[Ser Clegane]

We get those for 26-30 euros

If you have Lagavulin for 30 EUR I know what I will buy when I come to France in a couple of weeks - here in Germany I would have to pay 45-50 EUR for the 16 year Lagavulin.

(BTW, 90 CAN$ would be ca. 60 EUR)

[Caerfanan]

If you have Lagavulin for 30 EUR I know what I will buy when I come to France in a couple of weeks - here in Germany I would have to pay 45-50 EUR for the 16 year Lagavulin.

(BTW, 90 CAN$ would be ca. 60 EUR)

Ooops. I just checked, that's the Cragganmore you can find for 30 euros. Lagavullin is the price you said, 45-50. Gah.... Still cheaper than the one for Beirut

Well I'm angry. The prices were lower, in 2003... I bought a Laphroaig for 25 euros, now it's 35!!!!

But whisky is cheaper than in Scotland anyway, that's sad for the Scots.

You don't happen to be a George R.R. Martin fan, do you? ;-)

[Ser Clegane]

Well I'm angry. The prices were lower, in 2003

Indeed - prices seem to be rising as the market is getting rather tight. The distilleries are partly running out of the old "raw material" (AFAIK Lagavulin discontinued the 16 year old which already makes it a bit more rare on the market).
Not too easy to plan for market demand when you have a product that has to mature 10+ years

You don't happen to be a George R.R. Martin fan, do you? ;-)

[Caerfanan]

Indeed - prices seem to be rising as the market is getting rather tight. The distilleries are partly running out of the old "raw material" (AFAIK Lagavulin discontinued the 16 year old which already makes it a bit more rare on the market).
Not too easy to plan for market demand when you have a product that has to mature 10+ years :

Aye. A pity, there's so much to find and taste about whiskies. Shouldn't cost this much. I really took the measure of it 4 years ago,, when I visited a distillery. I knew that there were good whiskies and not-so-good whiskies and I could tell the difference, but when I realised during an 11 days circuit with some friends in Scotland that the culture about whiskies was equivalent to the one we can get about wines in France or Italy, I really was surprised and gave it a go. Really interesting!

There are a couple of good whisky shops in Paris, but they're expensive. that's where I got the Scapa (very specific, slight vanilla taste), Oban double (one of my favorites, this Oban), and Clynelish (Oban's little brother, in my opinion). We are lucky as well as some scotch brands did associate to be capable of being widely known (for instance: Dalwhinie, Cragganmore, Oban, Lagavulin, Talisker, Clynelish and... err, a seventh are "allied" and widely found now in France)

...

Hold On: Lagavulin discontinued the 16 y/o? NOOOOOOOOO!!!!!

Oh, and to stay with the topic, I quite enjoy the Banyuls wine (really special, thick red wine, lot iof sugar and quite strong), and some of my favorite cocktails would have some Calhua in!

[English assassin]

Each to their own, of course, but a G&T is among the most refreshing drinks a chap can have.

There are rather too many overly aromatic brands on the market, but I much prefer (to the point of excusivity) Plymouth gin from that fair Devon city. It's dry and subtle, well worth the effort to find.

These are words of discernment and taste. Although Bombay sapphire has its place.

I wonder why Plymouth gin has to be made in Plymouth, whereas London gin can be made anywhere?