Every bourbon thought is accompanied by some sort of photograph that I took myself. This combination gives me a way to give myself a reason to take some photographs. This series of photos has several new techniques involved that I wanted to run through as well. Hey, its my thoughts, not yours. Given my rather brief bourbon reviews, I need something to make stopping by here worth the trip.
I decided this was a great chance to use the new basement to take some pictures. I got everything together in what seemed like a short amount of time. As I was setting up, I noticed that my black background was damaged. I decided to break out the silver one that I had for some time, but never used. I then decided I wanted to use the remote release I got for Christmas, instead of shaking the camera with my fingers. The release made pictures a lot easier to take.
My final thought was to use the gray card that I got for Christmas as well. The basic process is to take a picture with the gray card in the picture, and use that picture to calibrate the other pictures to remove the unusual colors that the cheap lights I use can cause. I am extremely pleased that the picture you see has no hint of the yellow that previously haunted it, and is now a bright silver background, with a properly colored bottle on the picture. I am somewhat unhappy with the focus, but I was getting tired of trying to figure out what is going on. I think the silver metallic background may be throwing the camera off. Unlike the focus, I think the colors are amazingly accurate.
Picture taken, I sat down in the HQ to sample the bourbon. I am a little uncertain about combining bourbon with cherry flavor, as Red Stag does.. I would like it to be known that I am a purist when it comes to just about everything. I also believe rules are supposed to be broken if you want to ever really make anything happen. Which side will win out? Let's find out.
I open the bottle an notice that the cap is metal. I wonder when is the last time I had bourbon with a metal cap? I take in the aroma and one thing is certain, I like the nose of this combination. I pour myself about two fingers worth. The aroma now fills the room. I think it smells even better in the glass.
I take my first sip, and the sip is not at all what I expected. The addition of the of the cherry flavoring gives Red Stag an almost liqueur like quality. I had to check the label again and make certain that the proof was not lower than usual. I take another sip and decide that this drink, while not the purist's bourbon, is certainly a good drink. I think Red Stag is in a unique place right now. It is easy on the palate with a unique, smooth quality and syrupy body that makes it a very enjoyable experience.
I would like to thank Rulinbarb (I don't use real names here, so I picked one for you) and Common Man for the suggestion to try this unusual, but enjoyable drink.