Thank you, Scientific American!
Though I’m biased towards any Louisiana-based spirit, especially one in New Orleans, this is great: it tastes like beer made from strawberries, not beer flavored with strawberries (which is actually the case).
Late April, early May all the liquor stores/ Whole Foods in New Orleans start stocking this stuff. Yeah, partially I love it because it’s a sign of Summer… but mostly because it’s good beer, specifically good lager. Nicely balanced– roughly half beer, half ripe strawberries.
Yeah, you’ll probably get made fun of; it’s good enough to not give a shit.
Say you drink it for the Saints. Or the Bees.
- Abita Pecan Harvest Ale (grub.gunaxin.com)
It pours like motor oil, it’s got virtually no head to speak of, it’s 13% alcohol (like most wines), it’s got 60 International Bitterness Units, and it’s expensive as hell (for beer, that is: $20 for four bottles).
Jesus Fuckbeans Christ, man, drink it. Drink it NOW.
This is a beer to be sipped, and sipped with love and attention and care. (more…)
Laphroaig (pronounced /ləˈfrɔɪɡ/ lə-FROYG) is a single malt Scotch whisky (not whiskey, the preferred spelling for any whiskey not from Scotland) from the distillery at the south coast of the isle of Islay, south west of Scotland.
I’m specifically endorsing of the 10-year-old “cask strength” version. Strong even for a Laphroaig (allegedly the most richly flavored of all Scotch whisky, per their ad copy and most tasters’ testimony), at cask strength (i.e., undilluted with spring water) of 57.8% abv, it isn’t the sheer strength of the liquid that makes its mark– if that were all that were necessary, I suppose I’d be posting about Everclear, or just rubbing alcohol– it’s the raw potent flavor. Charles Maclean, in his book Malt Whisky, described Laphroaig thus: (more…)