Out in the late afternoon for a few Dos Equis Lagers under a buckskin/Dun colored Stetson One-hundred. Then home for a NBD of Cascahuin Tahona Blanco Tequila.
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At 42% ABV (84 proof) it consistently averages a rating of 90 by a distillers panel. The brick oven cooked agave is still crushed by a Tahona leaving behind small chunks & agave fibers which add flavor during the fermentation in cement tanks. Lots of cooked agave flavor, black pepper corn, earthy minerals & vegetals, some citrus. No alcohol or medicinal flavor present.
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As a comparison, Cascahuin Plata 48 posted up thread scores upper 80’s by the same panel. The brick oven cooked agave is crushed by a modern roller mill crushing all so there are no small chunks & fibers for fermentation.
Both have their spot in my cabinet.
Out for HH under my Gannon Highwayman in natural enjoying a few Boulevard Tank 7 IPA’s @ 8.5% ABV. My fav IPA. Second & third in my opinion would be Dogfish Head 90 min IPA @ 9% ABV, then VooDoo Ranger IPA @ 7.5% ABV. YMMV.
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Tomorrow, Wednesday 6/14 is National Bourbon Day in the US.Sounds very tasty HJ. I do enjoy Ranger. I have it on a list to buy before the 4Th. I see in my notes I sampled 90, but I do not see me writing an opinion. Tonight I add it to my shopping list. As to your fav Boulevard 7 I ordered some to be delivered this coming Sunday. I will post up what I think of the brews. Thanks for the kick off the boring beer bench.
Home tonight just before the sun sets, on the proverbial boring beer bench, a Surley Pilsner and a Guinness were my indulgences.
Cheers, Eric -