This Cinco de Mayo consider the piñata [cinco de mayo loosely translates as “the fifth of May”]. Beautiful, noble beasts that are the life of the party. But there is a dark side so obvious that i’ve missed it before today.
We tell Señor Piñata how beautiful he is, hug him, stuff him full of candy, make him feel loved, invite some friends over for a piñata party, and then bash the heck out of him with a bat! What kind of a sick joke is that?
Also, Napoleon sounds like a jerk. Also, i’ve heard he has bad breath.
So get yourself to a cinco de mayo party today. The Guava Saison is selling like Mexican hot cakes at the Muddy York and they have a party today.
Or go out and buy a gateway tequila that may lead to other more expensive tequilae.
Isn’t it fitting that the Mexicans rode humongous chickens while defeating the Spanish? Also, this delicious tequila is under $40.
And the happy ending to this story – besides the Mexicans not being held under Spanish oppression – is that this little guy was rescued by my daughter M and is now safely in a burro sanctuary.
I have an affinity for the scotch whisky Bowmore 12. It is a perfect blend of sweet and salty with hints of peat that speak to me. I’m convinced that I love the taste of the sea and the smell of peat because it’s in my Irish and Scottish DNA. If I was a rich man I would drink it often. However, $65 a bottle runs a little higher than my “daily dram” should.
Well good news everyone – I found Bowmore 12’s little sister. Té Bheag [pr. che-vek, and say it like a Klingon just for fun] is a delicious $40 blended scotch whisky. It’s not a refined, fine filly of a single malt that nuzzles up to you, but she’s a noble beast in her own right [i tried my hand a poetry there – I’ll stick with blogging maybe].
The collection – and yes that is a ferret guarding the Whiskey cellar
There are so many local foods that excite me in Guelph. Soon it’s time to harvest local Fiddleheads! Royal City Brewing Company released a perfectly lovely Berlinner Weisse this week – “No Sleep Till Berlin” – and of course the Farmers Market in Guelph gets me and my Coco up every Saturday morning at 6:30 to discover what’s new.
But as i prepare for summer i start thinking about Caesars – Canada’s version of ‘Merica’s Bloody Mary.
Dixon’s Distillery of Guelph makes a clever little vodka designed for the Caesar – their “Flaming Caesar Vodka”. With hints of celery salt, chili heat, and garlic – it makes a great Caesar. But hey, a picture says a thousand words – so here are 3.000 more that are easy to read.
St Patrick’s Day is upon us and i thought it an appropriate time to educate readers on just how the Irish “make the moonshine”. Heh, that’s a line from our new favourite family show – Moonshiners [and please, if the show is fake, i don’t wanna hear tell about it]. And yes, the title of this blog borders on being unethically misleading – or is it ethically misleading? Did you say ethically misleading?
In all simplicity, whiskey/whisky is moonshine aged in barrels.
In Canada we normally make our moonshine from rye. In Kentucky they use corn, or at least some combination of rye and corn. In Ireland and Scotland the best are usually made from malted barley. In Scotland peat is sometimes used to dry the barley, resulting in the distinctive peat nose and taste. In Ireland they don’t peat [except for Connemara] and they ….
You know what – I’m just complicating things. I find it fascinating, but i don’t want to start sounding like one of those people for whom the minutia of their dream is far more interesting to them than the listener.
So suffice it to say that i added this to my whiskey cellar just in time for March 17th. Also, I’m gonna read some of Thomas Cahill’s How the Irish Saved Civilization today.
Also, I saved this since my trip to the US of A this summer. Cracked it open on the kickoff.
But man [or humans as I call them] cannot live on watery beer alone – at least in the winter.
So I went into the whiskey cellar to choose between bourbon and Tennessee whiskey – wait, this is sounding like a George Thorogood and the Destroyers song. Wait again – that couldn’t really have been the name of that band. Wait – Tom Brady did what ?
So in a very real way Bourbon won the SuperBowl. But good season Yeungling.
Time makes things better. I know maybe a little self-serving from a man over 50 with more white in his beard than red. But it’s hard to wait isn’t it? I can’t wait to use “Come on man, it’s 2017” [truthfully i’ve been using it all year].
Sometimes when i’m impatient i feel like Futurama’s Fry, from Futurama, on the tour of the Slurm factory…
Fry: Can we have some Slurm now?
Glurmo: No food or drink on the boat. You’ll have plenty of Slurm at the end of the tour, where you will party with Slurms McKenzie.
Fry: When will that be?
Glurmo: Soon enough.
Fry: That’s not soon enough!
“That’s not soon enough” indeed! This is what i’m waiting for now – For Royal City Brewery’s Sour with red currant. It taunts me every time i visit. Sitting there smugly at the front door in its large barrels,with the patience of Job [bible Job] souring in its own sweet time. Doesn’t it know that i love it and can’t wait to meet it?
Speaking of 1964, look what i discovered this week. I don’t know where to order it from yet but i want it. Actually i’m not sure how to pay for it either. I wish i had thought of that earlier. In 1964 this nectar was filled into ex-sherry casks [6 weeks after i was born]. When this cask was bottled in 1993 and released as a 29 yr old the price of a bottle was 100 British pounds. In 2007, as a 42-year-old the price was 4, 000. This last barrel, the bottles, if there are any left, go for almost 20,000 pounds. I hope i get to meet it someday. Hey, maybe i’m not getting older, i’m getting more expensive. Or something.