Paleo Retiree writes:
When people ask me what I’m doing with myself in retirement, I like to tell them that I’m getting back to my studies.
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Uncouth Reflections 
I suppose once they started making quinoa vodka, it was inevitable they or someone would oak some for a few years and turn it into whisky…
How was it? I’ve been longing to try something completely new in the whisky world, made from a new grain, never previously used. Whether it’s good or meh, kudos for their going out on a limb, trying something new…
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Clay Risen, our good instructor, told us that this is a great time in innovative American whiskey production, with people trying out all kinds of zany new ideas. In the grains department, the boutique outfits are doing things like using 100% rye in rye whiskey (apparently most rye whiskeys are made with only 51% rye) to using quinoa and rice. The quinoa whiskey we tried was interesting. Non smokey, non peaty, non sweet … Now that I think about it, it’s hard to say what it had going *for* it exactly, but it was worth a try. (Don’t buy a bottle of it but do try a shot of it at a bar.) I’m betting that quinoa will soon be forgotten as a grain to foreground in whiskey but that it’ll become a note that distillers add to other grains.
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Ah.
Thanks!
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Your recommendation of the Teachig Company class on spirits was fantastic.
It was all filmed in DC and I followed up at most of the bars. They were all happy to make the drinks from the series and chat about it. Worth your time if you’re in DC.
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Glad you enjoyed it too. There’s little that’s more fun than learning about spirits, I’m finding. Fun to see you, btw. Your blogging is missed.
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I presume there’s lots of *cough* homework involved.
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A lifetime of study may not be required but who can resist?
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This could also explain a newfound penchant for sleeping in.
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