Whipper Snapper Whiskey Review

Whippersnapper Oregon spirit whiskey is distilled and bottled by Ransom Spirits and Sheridan Oregon. This whiskey is 63% corn neutral spirits, 21% rise spirits, and 16% barley spirits. What that means is Ransom actually distilled 37% of the juice, and the rest was purchased most likely from MGP. According to their website, “aging takes place in a variety of barrels, including used French coopered pinot noir barrels, new American coopered whiskey barrels, and used American whiskey barrels.” Whiskey is a long term expensive process, and I have no problem with the company being open about doing something with a combination of sourced and distilled spirits matter fact I think it’s pretty darn cool.

Nose is clean, medium intensity, aromas of popcorn, burnt sugar, spice, and sawdust

Palate is medium intensity, smooth, warm texture, with flavors of vanilla, sawdust, caramel, and malted barley.

Finish is medium with some complexity.

Whipper Snapper Whsikey

For spirit as young as it is this has a rather large variety of flavors. It does come across the little bit youngish on the palate, but overall it’s quite tasty.

Sichaun Gulin Langjiu Distillery Langpaitequ Baijiu 42 Review

Sichaun Gulin Langjiu Distillery Langpaitequ Baijiu 42% ABV. Langpai Tequ T8 is a strong-aroma baijiu that is processed old mud pits. Baijiu has a very long fermentation period, from weeks to months or longer. This type of fermentation leads to a spirit very high in esters, hence the very sweet flavors.

Notes:
Nose – pronounced, banana, pineapple, melon, and coconut
Palate – pronounced, mouth filling & dry, flavors of melon, elderflower, pineapple, mango and candied fruit
Finish – long, very complex

Strong Baijiu takes some time to get used to because the flavor profile is quite different. The closest example I know of is Smith & Cross Jamaican Rum. This is a potent very high quality Baijiu full of flavor.
Langjiu Group is at http://en.langjiu.cn/en/about.html

Asian Plum Liqueur Recipe

Another great liqueur recipe from Cordials from Your Kitchen.

1 cup water
1 cup honey
10 plums, stemmed and washed
2 cups plum wine
1 cup brandy
1 cup hundred proof vodka
half teaspoon lemon zest
1 tablespoon fresh squeezed lemon juice

Bring water and honey to boil over medium-high heat. Boil for 2 to 3 minutes, skimming off any phone that rises to the surface. Remove from heat and let stand until just warm. Pour into clean 2-quart container with a tight fitting lid. Cut plums in half and remove pits. Add pits to the jar. Mash plums in a bowl with potato masher. Add mashed plums, wine, brandy, vodka, lemon zest, and lemon juice to the syrup. Cover and let stand in cool dark place for one month

Use a colander to strain out the solids. Discard. Strain again using a fine mesh strainer. Transfer to clean container, cover, and let stand for one week. Rack or filter into bottles.

The plum and wine and brandy all meld together for a very very lovely flavorful fruit liqueur. Everyone I’ve given this too has been just overwhelmed with how tasty and bright and flavorful it is. Drink on its own over ice or a champagne float.