Cee Tee

The Artesa is well-balanced, but MAN...do I want to drink some of the liqueur in the Griottines jar I just received today. Yep, preferred over Luxardo. Thanks, HC!

Hi there! While there is a local O2 mk II rig that is really shaping up (compared LCD3 to it tonight), I am going the HD800 route for now. Listened to the HD800 from Peak/Volcano on a few occasions, also with Eddie Current amps, and with my own DAC and music. So, I'm comfortable that I am going to get some really great sound out of them. But, I have now spent enough time with STAX that I do appreciate their sound and presentation too. (Took me a bit to get "used" to them.) Think that they need other great components to shine, however...and trying to get my rig in (utilizing Super 7 pre-order price) with around 4K.

Oh, Bas Armanac (still miss 1984 Boigneres pure Folle Blanche). It is still one of my favorites. Kenbishi. (Yep, "Strong Type".)

Okay, did my own TP modding to <be sure> the TP really helps. It does. (But not enough for me.) Will get them back to rhythmdevils...

Okay...tonight I was going to give them back after just a few days (did not like them). Then, rhythmdevils rolled some different damping materials into the phones. Nothing worked...until the TP. Actually cleaned up some bass to mid-mids congestion. Still not tons of air but nice, I will borrow them back for a couple days (Thurs night-Sat day) to confirm. Much better. Bravo! I recommend just borrowing them with the TP.

Happy Birthday! Looking forward to meeting you and your new 2A3!

rd, please apply TP.

Right now, only the TP might save them.

Almost grabbed some Caol Ila 12 the other day...fond memories of the 18 too. But, the last couple "classics" I bought weren't to taste: Highland Park 12 (bitter and not as sweet), Laphroaig 10 (not as phenolic or strong). Another I stopped purchasing was Abunadh. Early batches were so good... Kinda scared to lose the <smoky bacon fat> in the Caol Ila. Anyone know if it is still a crazy beast? P.S. Don't drink V.E.P. as fast as I do. (Because then it is gone.)

Slow to wish you a happy B-Day, but *hic*...I mean it.

Value Proposition: $15 Sunday, Mountain View. 7:30pm Dana St. Roasting Co. SCOTT AMENDOLA, GE STINSON, PHILLIP GREENLIEF Shows « Dana Street Roasting Company

Please be able to hold your liquor. http://www.wineindustryinsight.com/RSS/

I've never seen so many bottles I've never seen. (What Yogi Berra might have said he didn't say.)

Thanks. They come in nice little gift jars too...we'll all have to try them! Currently: BTW: Regarding Chartreuse...a French Master Chef told me yesterday about the existence of a 150 yr. old PURPLE. Anyone ever tried???

Before I order some Griottines Morello Cherries (do I buy a lot and gift them at Christmas too)...might you please compare the Luxardo Maraschinos with them? I find the Luxardo cherries "waxy" in texture, they have a nice flavor, and are not too sweet.

mikeymad's post #6612 is the one post I would take with me if I were stuck on a deserted island. I'd use my 'magination <real hard> and pretend my salt water was "peaty".

My favorite:

Going to be selling my RS2i after listening to RS1. RS1 extends better in both directions as well as fills out the bass + "low and mid-mids" better than my RS2i (to me). Friend thinks there is a bit of a dip around 125hz on RS1 but that is the "muddy" region anyway, no?

Have to say that I love the Luxardo cherries...very interesting waxy/candy texture. The Toschi are pretty powerful. Have to try those Griottines next.

Word.

Now... (The Carpano Vermouth is the star of the show.)

Earlier...

*realizes he narrowly misses first shovel to head due to subject matter and mikey's gracious response* Thanks, mikeymad. Cheers. *glad to be in the presence of adults*

mikeymad, I'm noticing you are drinking pre-Suntory, pre-design change Macallan. A few years back I found two very dusty bottles of 12 yr at a Mom and Pop liquor store. The taste has changed, to me. Still like the 12 yr but Tomatin now seems to compete with it for less money... I had a pre-design change 10 yr brought back from Inverness but it needs more aging. What's your opinion of the current crop of the Macallan? (I had read a while back that they have stopped using same percentage of golden promise grain.) Just had some 15 yr "Fine Oak" and while it was sweet and clean, it didn't have anything that interesting going on with it. Have you tried this Bourbon before? If you have, have you had any Bourbon that you liked better?