Yep, Pappy is considered the top of the line of bourbon. It's quite rare, so it'll always sell for far, far, far above MSRP.Anyone familiar with this brand of bourbons?
They're quite coveted and can be pricey.
Someone even wrote a best seller about the family behind the product: Pappyland by Wright Thompson | Penguin Random House Canada
The restaurants/stores actually get it as MSRP ($350 give or take for the 12yo bottle). The rarity comes from the fact that ~90% of the bottles are either sold off to establishments or private collectors leaving the public with less than 1K bottles to fight over.
For sure, but many of the restaurants also sell it for far more than that $30. Cloakroom in Montreal for example sells it for $250 an ounce if I'm not mistaken.
The issue is that you simply can't buy it anywhere. Very few bottles make it to a re-seller market each year. And it's going to cost you.
There are youtube videos on when a store gets a few bottles in. The amount of people outside trying to buy it is nuts.It was more to show how much that restaurant was making so much money with it, but yeah getting it at base value would lead to crazy re-sell
Cloakroom's cocktails are all pretty expensive, but they're worth it. It's by far the best cocktail bar I've been to. Really hoping it's still around once we're able to go out again.It was more to show how much that restaurant was making so much money with it, but yeah getting it at base value would lead to crazy re-sell
Look up "N Sur Mackay". Their old fashion cocktails are the best I've ever had. Even better than my own bar that I used to run. Pretty inexpensive too. They got ~200 whiskeys.
I've been. It isn't bad but I don't love the menu and I had awful service both times I went.
You got to have a few censored stories to tell the wife when you’ve been there for 4 days. Need to buy the DVD for the deleted scenes and the un-rated versionI thought what happens in Vegas stays in Vegas? and you broke the code!
That sounds like a great time, some weekend! Aside from Phils wife's situation. Some great food in Vegas and have probably had better gumbo not in Louisiana oddly. So many variations and as many as I have attempted,just isn't as good as some places I've eaten,must be the file powder missing
The ice thing is my fault. As with any old fashioned you're supposed to stir vigorously for several minutes before taking your first sip. Let's just say I was already "gone" when I took the picture.I've been. It isn't bad but I don't love the menu and I had awful service both times I went.
The drink also has way more ice in it than I'd want for an old fashioned, but that's just me being overly picky
You got to have a few censored stories to tell the wife when you’ve been there for 4 days. Need to buy the DVD for the deleted scenes and the un-rated version
I’ve made gumbo many times and the fat/oil you use in the roux makes a big difference in the taste, my guess is the healthier they try to make it the worse it tastes - I made one with olive oil once and wasn’t very good. I found that made a bigger difference than the file powder left in/out.
I have no claim in Vegas though unless you consider fudging on that it took that long for a round of golf when I squeezed in 2
You mean this, don't you?FWIW, tried sushi rice for bibimbap and it was fine.
You mean this, don't you?
