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Homyghod...

On the way home from SF yesterday, we avoided the melted freeway (Bay Bridge eastbound to 880-south almost entirely bypasses the McArthur maze) on the way to St. George Spirits in Alameda to taste the new Hangar One "Alchemist Series" vodka.

This stuff is more dangerous than last year's wasabi vodka (which we still have a bottle or two of). It's also really yummy.

No, I'm not going to tell you what it is (although you may already know). Come to BayCon; it will be one of our "experimental substances" at the Evil Geniuses party.

Comments

( 9 comments — Leave a comment )
britgeekgrrl
Apr. 30th, 2007 08:17 pm (UTC)
I'm hoping to stop by the tasting room this weekend on my way to/from the antiques fair and trying The New Stuff. Was it delicious?
kproche
Apr. 30th, 2007 08:31 pm (UTC)
Yes, but it is not listed on the tasting card. You need to know to ask for it.

And there is a two-bottle per person limit on purchases, as they only made 240 bottles.
britgeekgrrl
Apr. 30th, 2007 08:43 pm (UTC)
*nod* Not on the card, good to know - thankee.

I just hope the supplies last 'til the weekend, then! I need to get me another bottle of the single malt, anyways, and I'm sure my dad's worked his way through his latest stash of the pear liqueur... ;)
npage1
Apr. 30th, 2007 08:23 pm (UTC)
Media
Could there have been more media coverage of this? I sware it was on like every channle.

Thansk god for DVD players and porn
bovil
May. 1st, 2007 12:06 am (UTC)
Re: Media
Guess I'm lucky that I was away from televisions on Sunday, then.
danjite
May. 3rd, 2007 10:15 am (UTC)
Speaking of L.o.E.G....

We aren't bringing a bottle of this, but thought you might want to know it exists:

djmermaid
May. 11th, 2007 10:36 pm (UTC)
omg, I looooooved that wasabi vodka!!!

I imagine it wouldn't be that difficult to make... (puts on Thinking Cap)
bovil
May. 11th, 2007 10:45 pm (UTC)
It's difficult to make well.

Getting real wasabi isn't difficult, it's possible to mail-order frozen chopped wasabi from the grower in Oregon.

Soaking the wasabi in alcohol isn't that difficult, although it releases ugly vapors whenever you open the container.

It's the redistilling to knock out the rough bits that's not easy to do at home.
djmermaid
May. 11th, 2007 11:29 pm (UTC)
ah, redistilling... gotcha. thanks for the tip. I guess I'll stick to making cucumber-infused vodka for my cucumber gimlets, then.

(hmm, I need an appropriate "drinky" icon.)

have a great weekend!
( 9 comments — Leave a comment )