Yay open fire cooking again. Having some obligatory veggies for the season 🤣. Love the under 5 min cooking especially for a simple holiday meal. 🍷🍷
This has become a pre-holiday tradition for Jen and me. Thick cut bacon and a trio of peated scotches to fuel us for the busy day ahead of us. It does not suck to work here. lol we don’t really work some say. Btw I just heard Jen say that she thinks she likes peat more than smoke. What the??!!🤣 anyway, we’ll be here till 6. Stop in to see us for your holiday drinks. Sorry these whiskies are going back to Fort Knox in 5 mins. 🥃🦃🍷
Honey, what are you doin? Raw honey is going into one of our @garrisonbros barrels for a few months. This “honey seasoned” barrel will be part of special project I’m working on. The first barrel is already holding some spirits that are about to be transformed in the not too distant future. Barrel entry proof at 160PF, yeah not a whiskey. Whatever. But it’s going to be EPIC!!’ Especially if you have access to New England 2026. ⛵️🏴☠️
Don’t know about you but we’re ready for Rye January QS04 @oldelkbourbon Pick up some now some. In the dead a bitter cold New England winter, we can warm our cockles and other things. This rye drinks way older than anyone can imagine. A sip and the finish goes on for eons.
A gaggle of ducks enjoying the pond behind the store. Unbeknownst to them, an unidentified Magnificent Beast lurks on the edge of the pond. 🤣🥃 Hopefully you can get your hands on a bottle from @crowdedbarrelwhiskeyco website late Nov. it’s a delicious wheat whiskey blend I created with @oldelkbourbon
I was looking for a 1 1/16th socket in the basement and came upon this. Thought I should at least put it to good use. 🥃🤣
Canterbury Liquors is where the action is today from 1 to 3:30 pm for our sold out Project Interrupted 3 Event. Don’t forget to bring cash for our locally owned, Rod’s Food Truck.
I was just in Boston over the weekend and stopped in some watering holes for a couple of refreshing sips. Was surprised to not see Lawley’s Harborside Gin in the well at every place. This taste is great, the price is good, hop on it already!! @bostonharbordistil 🍸🍸
While I was away this weekend for whiskey, my wood pile multiplied itself I’m gonna have to sit down and figure where to stack and when to split, oh my body hurts already 🤣 I think I’ll have GT made with this new gin from @fort.hamilton.distillery and contemplate instead. Nah, thanks to the amazing crew @ninjatreeservice I’ll have plenty of wood for a few winters, a ton of wood fired steaks and many pieces to practice on my lathe, adding to my list of “retirement” hobbies. 🥃🍸🪓🪵
A BEAST deserves a BEAST, a magnificent one nonetheless. A week of stacking these humongous rounds and splitting just enough for tonight’s dinner. Next week is splitting time. Any takers? You never know what beastly whiskey you’ll be drinking for the after party @crowdedbarrelwhiskeyco If you haven’t gotten your bottles yet, WTF are you waiting for? This deliciousness will soon be gone. 🥃🪵🪓
There are plenty of posts about whiskey bottle kills. Why isn’t anyone doing gin bottle kills?? You might be suffering from MOFO right now. That’s right! 🤣🤣🍸🍸the humidity made me do it. The only one that is getting soared is my award winning Je Ne Sais Quoi Lawley’s gin formulated at @bostonharbordistil That’ll be in a gin Old Fashioned later when I get back into the aircon. Oh and the newly concocted salmon otak ( it’s a Singapore/Malaysian thing) is absolutely fabulous. And be on the lookout for banana stem artwork ( lol if you can call it that 😂) in the near future. Cheers!