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What's your poison?
- Thread starter Tikker
- Start date
My poison is cosmoline
I love Founders Solid Gold, I prefer lagers and pilsners but will try darks and stouts as well.
My go to is a heavy stout, the Founder's I like is seasonal so the one I usually get is Samuel Smiths Organic Chocolate Stout. Warm weather beer would be New Belgium Trippel.
I can only choose one?
Wine, beer, whiskey, rum, gin, cognac, in that order.
Wine: Sancerre, Oregon Pinot, Albarino are my current faves. But I’ll try anything new as long as it’s not named after a celebrity or a food
Beer: Stouts and Porters. Bell’s Expedition Stout, Dogfish Chicory Stout, Sierra Nevada Narwhal, Brooklyn Chocolate Stout, Holy City Pluff Mud Porter
Whiskey: Redbreast 12, Michter’s Small Batch Bourbon, Blade & Bow
Rum: Jose Marti, Ron Zacapa 23, Brugal
Gin I really only use in cocktails: Negronis or Southside mainly
Cognac: once in a blue moon I’ll sip but mostly for Sidecars, brandy Alexanders or French 75s
Wine, beer, whiskey, rum, gin, cognac, in that order.
Wine: Sancerre, Oregon Pinot, Albarino are my current faves. But I’ll try anything new as long as it’s not named after a celebrity or a food
Beer: Stouts and Porters. Bell’s Expedition Stout, Dogfish Chicory Stout, Sierra Nevada Narwhal, Brooklyn Chocolate Stout, Holy City Pluff Mud Porter
Whiskey: Redbreast 12, Michter’s Small Batch Bourbon, Blade & Bow
Rum: Jose Marti, Ron Zacapa 23, Brugal
Gin I really only use in cocktails: Negronis or Southside mainly
Cognac: once in a blue moon I’ll sip but mostly for Sidecars, brandy Alexanders or French 75s
J&B
It’s what I LIKE!
It’s what I LIKE!
Tequila is my only real choice for liquor, as I am gluten free. Wine is my second choice.
All liquor is gluten free. The protein that triggers celiac or gluten reactions is too heavy to pass through the distillation process. It stays behind in the wash instead of vaporizing with the alcohol.
