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BoydKatharine · Beginner Geregistreerd op: 12 Nov 2020 Berichten: 3

In order for a spirit to be labeled bucket hat an American Rye Whiskey, the mash bill must be comprised of at least 51% rye grain. The remainder of the mash is most often a combination of malted barley, wheat or corn. After distillation is complete, the spirit is transferred to unused, charred white oak barrels for a minimum of two years, though many producers choose to age longer. So beautiful, Jeri! I keep looking at your photo, and try to find resemblance to my "Not Louise Odier-Maybe Grandmother's Hat" rose. I'm not seeing the similarities in this particular photo. Are these gorgeous pink blooms on the lighter side of pink, than during the rest of the year? She's looking so light to me. Don't get me wrong, light pink is my favorite color.

And as if the food wasn't attraction enough, the drink menu is designed by bartender Alan Akwai, of the popular Portland French bistro St. Jacks. My personal favorite is the coconut mango horchata, which can be made with or without rum. Served in a mason jar packed with ice, the coconut rice horchata is the perfectly cool, creamy accompaniment to the peppery fried chicken. Several others in our party were addicted to the tamarind whiskey smash, a sweet hat look and fruity concoction of bourbon, tamarind, mint, lemon, cane sugar and soda. It's not a restaurant that you can visit every week the chicken, curry and roti are far too rich for your heart to bear eating them more than once a month but Hat Yai might be the perfect place to spend a warm evening on the patio, surreptitiously wiping your greasy fingers on your cowboy hat pant leg and cooling your fiery mouth with swallows of local kölsch or house-made horchata.

And thanks to Andrew, I have three very interesting rye whiskies to look at today, a couple of which I believe can only be sourced at the distillery. This isn't much use to you, I realise, but there we go. At least it will give us all an indication of the general quality of spirit. In the mouth: lovely silky texture to this, with creme caramel. There's a nice earthy, tannic bitterness to balance everything out; very sour cherries, touch of lime acidity. Raspberry vinegar, and a heady damson-chocolate quality. Very warming, with chilli and black pepper into the finish. It does share much with the other straight rye, though perhaps less herbal and more fruity, but it's excellent.

Three very good rye whiskies indeed, top hat and it's impressive spirit for such a young age. Very much recommend investigating. Their whiskies in general cost around £50 in the UK up towards £80, depending on the outlet and what sort of variation, but from this selection I'd say it's well worth trying anything of their bottles if you're looking for an interesting American whiskey. Certainly they stand at the pricier end of the scale, even in today's market, but I think they're good and most of all, they show character. In the NEW IPA, Scott Janish scours through hundreds of academic studies, collecting and translating the relevant hop science into one easily digestible book. Through experiments, lab tests, discussions with researchers, and interviews with renowned and award-winning commercial brewers, the NEW IPA will get you to think differently about brewing processes and ingredient selection that define today's hop-forward beers.

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