The Alchemist's Shack

I go sleeb now

some of you may remember the shochu i made a while back, part of which i proceeded to age on some oak while there were some nice changes made by the oak, it initially was kinda mid, seemed over oaked even though i didnt leave it on the wood that long nor did i put too much wood in it in the end i just bottled it to make space for something new and left the bottles in my liquor cabinet, never really touching it as the white shochu always was just nicer and id sooner grab one of the many other things ive made randomly decided to give it a try again and when it comes to liquor, i guess time really does fix all problems cause the woody harshness it used to have that muddled the nice shochu / koji fermentation flavors before has fucked off and now the wood actually supports the shochu flavors with a background of tannins and slight vanilla notes the after taste from the white shochu is still gone and it reads more like a sort of weird single malt whisky than shochu but its quite nice now it also helps that the weather has cooled down and now my booze is relatively cool instead of constantly being at 25 degrees due to the summer heat which made everything taste pretty awful

posting some coal AK bullpup kits so you can have something to keep you warm now that its getting colder

Bad news for foot fetishists

New? Those are the original chinese!