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Tastebud massage courtesy of Dan P.

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Tastebud massage courtesy of Dan P.

Postby jake_leg » Mon Jan 30, 2012 5:14 pm

Dan P sent me a flask of his spelt and dextrose singlings. This is a new one on me. Spelt is a variety of wheat that I have never previously consumed in any form.

Opening the flask with considerable curiousity, there is a delicate scent like fresh bread dough. A first sip and it is going down like a dream. There is the subtlest of grain flavours, an evanescent coolness, and then -- gone! You could put it in a baby's bottle, there is absolutely no heat or backtaste at all. All I can think is that it must be an extremely selective cut from the purest of the hearts.

Dan's posts convey Dickensian squalor and he slugs metal for a living, but his hooch is like mother's milk.

Thanks Dan :beer: :beer: :beer:
I remember Aaron Schnell
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Re: Tastebud massage courtesy of Dan P.

Postby Dan P. » Mon Jan 30, 2012 5:52 pm

You are too charitable, Jake!
The cut was quite selective, yes, but I, like you, I think, was left wondering exactly what spelt tastes like.
Not much, it seems.
Thanks again for the kind words!
-Dan
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Re: Tastebud massage courtesy of Dan P.

Postby jake_leg » Mon Jan 30, 2012 6:13 pm

There is a taste, and it is delicious, but I don't have the words to describe it I'm afraid.

It is the smoothest, most delicate white whiskey that could possibly be imagined.

The lightness of the flavour is matched by the purity of the cut.
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Re: Tastebud massage courtesy of Dan P.

Postby BigPa » Mon Jan 30, 2012 6:19 pm

Lucky you..... :8)
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Re: Tastebud massage courtesy of Dan P.

Postby jake_leg » Mon Jan 30, 2012 6:41 pm

Seriously, if you could buy this in the shops I would not pay rent. :D
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Re: Tastebud massage courtesy of Dan P.

Postby jake_leg » Sun Feb 26, 2012 8:52 am

Dan just popped round with another, larger, bottle :beer: :beer: :beer:

Cheers!
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Re: Tastebud massage courtesy of Dan P.

Postby minime » Sun Feb 26, 2012 9:45 am

jake_leg wrote:Dan just popped round with another, larger, bottle :beer: :beer: :beer:

Cheers!


Nice! The generosity on this forum, makes it feel like home.
Never save the best for last!
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Re: Tastebud massage courtesy of Dan P.

Postby Dan P. » Sun Feb 26, 2012 6:15 pm

jake_leg wrote:Dan just popped round with another, larger, bottle :beer: :beer: :beer:

Cheers!


It's not the same recipe. It is thin rye doubled rather than thin spelt singlings.
I am looking forward to hearing what you think of it. As I think I mentioned, to me it has a strong heads-y, or mid-tailsy sweetness to it. I can't work it out. Maybe it's just sweet tasting?
Anyway, it has been enjoyed in moderate immoderation without the usual adverse effects of strong heads content by myself and others (while waiting to be offered cocaine down at the old-people's home. Never happened.), so I'd be very interested in your frank appraisal, Jake.
-Dan
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Re: Tastebud massage courtesy of Dan P.

Postby jake_leg » Mon Feb 27, 2012 1:03 pm

I like it just as much. A slightly milky sweetness, perhaps fractionally spicier, but overall a very similar taste. The main difference is the slightly funky grain aroma I think which was stronger for the spelt. For a smooth sipping drink you have the cuts absolutely down and it's tasty, too.

Better than cocaine, any day. Everybody on the forum is invited round to mine for a sample :)

Have you posted the recipe? It says "Olde Hairy Pichfork 50%" on the bottle but I know that's a lie, you just made it :P
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Re: Tastebud massage courtesy of Dan P.

Postby Dan P. » Mon Feb 27, 2012 2:11 pm

It was distilled on Pancake Day, which is old enough in my book.
The recipe was 1/3rd rye malt and 2/3rds dextrose. It fermented with wild yeast, but there was Nottingham yeast in there too, though the cap never rose, so I think it was just too cold for it and it never got going. I'm not sure if you can taste any difference from the wild yeast. I can't. In fact, everything that I make tastes pretty bloody similar to me.
As it happens, Olde Hairy Pitchforke has yet to come into its majority; what you got was a forced ferment that was distilled before it was totally dry, and I will be interested to see I there's any difference.
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Re: Tastebud massage courtesy of Dan P.

Postby jake_leg » Mon Feb 27, 2012 3:34 pm

Dan P. wrote:In fact, everything that I make tastes pretty bloody similar to me.

I have never made anything that is remotely drinkable after less than one week. This is eminently swiggable. :mg: :mg: :mg:

What are the common denominators - dextrose and tight cuts?
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Re: Tastebud massage courtesy of Dan P.

Postby Dan P. » Mon Feb 27, 2012 5:35 pm

jake_leg wrote:What are the common denominators - dextrose and tight cuts?


Maybe. I always expect to use only about 1/3rd of what I collect on a spirit run.
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Re: Tastebud massage courtesy of Dan P.

Postby Boundless » Mon Feb 27, 2012 5:42 pm

You guys inspire me towards perfection... someday... but for now my mouth waters at just the thought :beer:
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Re: Tastebud massage courtesy of Dan P.

Postby jake_leg » Wed Feb 29, 2012 2:25 pm

jake_leg wrote:Everybody on the forum is invited round to mine for a sample :)


you are all going to have to be quick because this stuff is not going to hang around.
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Re: Tastebud massage courtesy of Dan P.

Postby Dan P. » Wed Feb 29, 2012 3:52 pm

jake_leg wrote:
jake_leg wrote:Everybody on the forum is invited round to mine for a sample :)


you are all going to have to be quick because this stuff is not going to hang around.


I'm glad you like it.
I have just infused some of mine with lapsang souchong tea and liquorice root. It's pretty allright, but I'm not sure I'll be doing it again.
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