Painkiller
@hungryhungryhippos try a ‘lowly’ walker black bottled in the 60s or 70s to experience what @Clayfu is talking about
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Where could I get that?
No, alcohol tends to not break down with aging but other compounds within spirit - mainly oxidation of flavor components (but it tends to really slow down once it is in a bottle)
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This is an interesting conversation. I’m eyeing that Sidecar. How was it?
Old Chartreuse can definitely be different, but it would be leas noticeable in a cocktail than straight. And current release VEP is probably more cost-effective. Here’s the list from The Morris in SF:
But 70s Remy or Beefeater? Seems to me you’d be better off spending the extra money on a higher-quality small-production artisanal product.
Yes. Old chartreuse is best consumed alone.
Disagree on your later statement though. Older spirits, even the big names, were just different back then - especially ones that weren’t produced for the US market. It’s a skill to pull in complete flavors and body on lower proof hard liquor. Doesn’t matter how small batch or artisanal liquor is now - it’s going to be higher alcohol as that’s the drive. The quality is way higher before than now
Like @Sgee said - try an old bottling of Johnny walker black/red and you’ll see a big difference in how it tastes.
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Johnnie Walker maybe, but I doubt Remy or Beefeater have changed significantly.
And if the difference is that the quality declined, why not just buy a higher-quality contemporary competitor?
Oh, I see what you’re saying. They lowered the ABV.
Still seems goofy to me to buy a 50-year-old bottle of a mass-produced product when you could get a contemporary small-production artisanal one for the same price, or less.
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Yes its asinine, don’t fall for it.
I will say that being old enough to have had some 1970’s Negronis (when they were kind of hard to find in LA, but possible) I would never have paid $12.50 in 1970’s dollars to have one. (The equivalent of the $65 charged for the same liquors at Manzke today, and yes I do understand that rarity is now a factor 
) Having consistently consumed many a brand over the years, including Beefeater’s and Campari, I have not noticed a major change in flavor profile (unlike Lillet Blanc and Noilly Prat which really changed over the years) so as to make me think I need to pay a premium just to be certain. Perhaps it is like the frog slowly boiling in a pot of water, with the changes too subtle for consumers to notice over time. I could absolutely believe major differences in JW Black as it is blended and may reflect a different house style at the time. Like top rate sushi I am not certain I have the palate to appreciate subtle, but to the trained palate significant differences, in what is being served, but am appreciative that spots are offering, and board posters are highlighting such unique offerings that tempt me to try and broaden my horizons. I also agree that the trend of high proof spirits is puzzling, especially since so many of them --especially Bourbon and Scotch --suggest you add water. (Oh, so I should add a half ounce of water to a 2 ounce pour of 100 proof cask strength, so that it gets to around 80 proof or so before drinking to get the maximum enjoyment? How about bottling at 80-86 proof to begin with as in the old days? Yes, I also yell at clouds and tell punks to get off my lawn.)
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I suppose if you’ve tasted enough gins to perceive that and how old Beefeater is different from anything contemporary it might be worth a try.
oh wow that’s really cool. Pre-1973 Yellow Tarragona is some of the coolest booze I’ve ever tasted.
This thread made me realize I’ve never had yellow VEP.
$75
Per bottle or can you do up to two for that fee?
per bottle, max one per table.
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Non-starter
.
Disappointing.
I discussed with the Somm. They’re bleeding from holding the space during Covid shutdown. Selling wines from Republique’s cellar helps.
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