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I made a batch that I let sit for a year. After the year I would describe it as disgusting, bordering on inedible. I still don't know whether I screwed up or ju
by coldpie 5y ago
I made a batch that I let sit for a year. After the year I would describe it as disgusting, bordering on inedible. I still don't know whether I screwed up or just don't have a taste for it, but I haven't tried it twice.
Edit: Reading the sibling's Kenji link, which references TFA, I definitely agree with these sentences:
> Julia Thiel of the Chicago Reader claimed that year-old nog had "more depth and complexity of flavor," but that "the booziness made it a little difficult to drink."
> Thiel's assessment is most in agreement with my own. The nog was definitely more complex—new flavors had developed that are not present in fresh nog—but the booziness came strongly to the forefront.
- js2 5y agoJust to try to calibrate to your taste: do you drink any spirits neat? If so, at what proof? e.g, I'll drink bourbon neat as high as 120 proof, but that's definitely been an acquired taste.
- GravitasFailure 5y agoI'll drink 120 proof whisky neat and enjoy it all day, but there's something about Eggnog and every other creamy/fatty cocktail that brings forward a harsh, rubbing alcohol-like sting that I can't stand. I'd love to know how exactly that works but haven't found any answers yet. The one I'm really trying to figure out is an experiment with soaking apple pieces in bourbon for apple pies. The result is a lovely slightly tart apple whisky that has a boozy harshness that's tamed by a bit of honey.