I had turkey and whiskey for lunch. Don’t do that unless you’ve already scouted a good napping spot. The sleepiness voodoo in turkey (tryptophan) specifically targets the part of the brain in charge of writing newsletters.
I had turkey and whiskey for lunch. Don’t do that unless you’ve already scouted a good napping spot. The sleepiness voodoo in turkey (tryptophan) specifically targets the part of the brain in charge of writing newsletters. You probably didn’t know that. It’s super-true though.
Science, ya know?
How about a bullet pointed progress report since there’s several things happening, and my segue game is weak right now?
Spicoli Joe…
vented shipping containers with solar powered fans for (expanded barrel storage.)
will (allegedly) have his crew finish emptying the workshop this week - so Crowded Barrel can move in.
Emma and John…
peated more Maris Otter barley at Andalusia.
picked up their first round of Single MoM (Malt of Magnificence) wash from Acopon.
start their first non-Deb distillation run next week.
are eager to take the wheel as Crowded Barrel’s interim distillers.
Rex, FancyDan, and Hands made glorious content for you to feast upon - or something.
Deb popped in to say, “Hi” and run a weird experiment through the still when no one was looking. Something she calls, “The Melange”.
Balcones has the grain delivered, and the low wines production locked and loaded for Crowded Barrel.
And the new Whiskey Tribe website launched! There’s fresh merch designs if you visit the “shop” section at https://whiskeytribe.com/
Those are the main bits that I can remember. Everything else is either bureaucratic bullshit or technical tedium.
Any ideas on how to score a comfy nap spot around here?
~ The Magnificent Bastard
YOU MEME THE WORLD TO ME
THE VAULT OF TRIBES
Check Out This Past Weeks Videos From Our YouTube Channels Whiskey Tribe and Whiskey Vault.
In this video, Rex and Daniel talk about The Whiskey Tribe - a big, salty and ridiculous community of whisk(e)y loving MB's. They've raised a whiskey freak-flag...
Is your inner bastard Magnificent enough to salute?
Ian Piggott is our whiskey article curator - he gives us a glimpse of what’s happening with whiskey (and our whiskey brethren and sistren) around the world.
Eimverk distillery, founded in 2009, produces Icelandic liquors from local ingredients. Their single-malt Flóki whisky is produced locally in small batches using only Icelandic barley and Icelandic spring water.
He admits that “five to ten years ago our guests at the distillery were predominantly older, enthusiastic men… [but] now, we are seeing more and more diversity in both gender and age taking a keen interest.”
The Irish whiskey industry now has 35 operating distilleries with another two-dozen announced and currently either in the planning stage or under construction. It has been a remarkable turnaround for an industry that, as late as 1988, had only two functioning distilleries.
