It was a bit overpowering, almost bitter, at first sip. Then it mellowed out as my tastebuds got used to it. It was an excellent complement with a fatty meal though. I've got two more bottles and I'll probably wait another year to try the next one.
Yeah, I used to like it but now it is cloyingly fruity. My wife and step mom like it so that works for me. I’ve still got about six bottles left from a case of 2014. I decanted the Mascot and Anomaly for 24 hours and they both needed it.
If you want to mix it up try the Old Grandad 114. It's not a rye, but it's a very high rye bourbon (27%). It's my go to for a Manhattan. It's a bit punchy so make sure the ice melts a bit.
The Voss menu is the same as Kirby, and I'm sure the chop is just as good. We actually went to the Voss location last night because Kirby was such a shit show.
I’m going to do our 10lb Christmas prime rib in the sous vide. I’ll put a salt/pepper/garlic/rosemary rub on it while in the bag then shove it in a 500deg oven for 15 min. I’m excited/nervous about switching it up.
Don't rely on time. All ovens hold temps differently. Buy a probe thermometer and rely on the internal temp. For a 1 inch thick steak I go for 125 internal and then sear for a minute and a half (or so) each side.