Food & Spirits Court

Welcome to foodies and connoisseurs of wine, beer and spirits

Use this form to submit comments directly to the Asylum moderators for this forum. We're particularly interested in truly outstanding posts that might be added to our FAQs.
You may also use this form to provide feedback or to call attention to messages that may be in violation of our content rules.

You must login to use this feature.

Inmate Login

By default, logging in will set a session cookie that disappears when you close your browser. Clicking on the 'Remember my Moniker & Password' below will cause a permanent 'Login Cookie' to be set.

Moniker/Username: The Name that you picked or by default, your email. Forgot Moniker?	Examples "Rapper", "Bob W", "joe@aol.com".
Password:	Forgot Password?
	Remember my Moniker & Password ( What's this?)

If you don't have an Asylum Account, you can create one by clicking Here.

Our privacy policy can be reviewed by clicking Here.

Inmate Comments

From:
Your Email:
Subject:

Message Comments

Original Message

". . . not afraid to use my top shelf whiskey . . . "

Posted by tlea on March 3, 2025 at 06:52:02:
+1 on this. Unless you are mixing some kind of fruity sugary thing, it really does matter if you use a good, smooth liquor in your cocktails.

I am more of a bourbon guy, but that is a personal preference. Like Mr. Sibelius, I remember when choices of rye were limited and not great. There was Old Overholt and a couple of Canadian brands that were like paint thinner. But nowadays I am aware that there are high-end ryes available, even though I haven't really explored them. A few years ago I received a bottle of Basil Hayden rye as a gift and quite enjoyed it. But my taste is for bourbon, either straight up or in a simple cocktail.