Dear John D, It is clear that you know far more than I about not only Armstrongs but also corn squeezings. I stand amazed in the presence of such talent. Certainly 8 or even 12 years would be an advantage. All I know is what my Kentucky father told me, and he was both a Federal Revenuer and a Storekeeper-gauger at government-sealed warehouses where the corn was aged agreeably. I prefer grits, myself. Tom John Armstrong wrote: > Tom, > I see your problem.... "that corn" should be aged in an Oaken > (not Ash) Keg (barrel) and for a minimum of 8 yrs not 4..!! > > John D > > > >

Actually Tom, I don't know all that much about the Armstrong's...regretably.. and less about my own... but I can tell you that the more I learn, the more I realize the less I know.. :-) . Right about now I'd give a pretty penny to be able to ask my Grandfather to clarify a point or two ..!!! (wouldn't we all) ... However, I have made the acquaintace of a couple of Armstrong researchers, who also have the FSA (Friend of Scottish Antiquities) titles to back up their advice on Things historically Armstrong... and they have given me sound advice and guidance in the last few years. My education with Corn Squeezin's comes from a certain amount of experience... not the brewing, but the consumption end of it.. I've sampled the best... and the worst in just about every known port in the Pacific and all peripheral waters.. in my Naval Career. However, I do have the grand champion purple ribbon from the Alaska State fair one year for my Rhubarb wine... :-) and I'm a part owner in a micro brewery... But I have never made any "hard" stuff... I am collaborating with another reprobate ........ er........ gent on the possibility of converting my Raspberry wine into brandy.... or at least trying to.. Should you see a mushroom cloud to the NorWest, you can assume the experiment didnt work.. Sincerely, John D A little SoWest of North Thomas S. Fiske wrote: > Dear John D, > > It is clear that you know far more than I about not only Armstrongs > but also corn squeezings. I stand amazed in the presence of such > talent. Certainly 8 or even 12 years would be an advantage. All I > know is what my Kentucky father told me, and he was both a Federal > Revenuer and a Storekeeper-gauger at government-sealed warehouses > where the corn was aged agreeably. > I prefer grits, myself. > > Tom > > John Armstrong wrote: > >> Tom, >> I see your problem.... "that corn" should be aged in an Oaken >> (not Ash) Keg (barrel) and for a minimum of 8 yrs not 4..!! >> >> John D >> >> >> >> > > > >

Watch what you do in the NW. My kids are in Seattle. I don't want to hear about any mushroom clouds over them. Marilynn IBSSG ----- Original Message ----- From: "John Armstrong" <[email protected]> To: "Thomas S. Fiske" <[email protected]>; "Armstrong" <[email protected]> Sent: Friday, October 06, 2006 8:00 PM Subject: Re: [ARMSTRONG] To Ben Barr, brother of Rosanne > Actually Tom, > I don't know all that much about the Armstrong's...regretably.. > and less about my own... but I can tell you that the more I learn, > the more I realize the less I know.. :-) . Right about now I'd give a > pretty penny to be able to ask my Grandfather to clarify a point or two > ...!!! (wouldn't we all) ... However, I have made the acquaintace of > a couple of Armstrong researchers, who also have the FSA (Friend of > Scottish Antiquities) titles to back up their advice on Things > historically Armstrong... and they have given me sound advice and > guidance in the last few years. > > > My education with Corn Squeezin's comes from a certain amount of > experience... not the brewing, but the consumption end of it.. I've > sampled the best... and the worst in just about every known port in > the Pacific and all peripheral waters.. in my Naval Career. > However, I do have the grand champion purple ribbon from the Alaska > State fair one year for my Rhubarb wine... :-) and I'm a part owner > in a micro brewery... But I have never made any "hard" stuff... I > am collaborating with another reprobate ........ er........ gent on > the possibility of converting my Raspberry wine into brandy.... or at > least trying to.. Should you see a mushroom cloud to the NorWest, you > can assume the experiment didnt work.. > > Sincerely, > John D > A little SoWest of North > > > > Thomas S. Fiske wrote: > >> Dear John D, >> >> It is clear that you know far more than I about not only Armstrongs >> but also corn squeezings. I stand amazed in the presence of such >> talent. Certainly 8 or even 12 years would be an advantage. All I >> know is what my Kentucky father told me, and he was both a Federal >> Revenuer and a Storekeeper-gauger at government-sealed warehouses >> where the corn was aged agreeably. >> I prefer grits, myself. >> >> Tom >> >> John Armstrong wrote: >> >>> Tom, >>> I see your problem.... "that corn" should be aged in an Oaken >>> (not Ash) Keg (barrel) and for a minimum of 8 yrs not 4..!! >>> >>> John D >>> >>> >>> >>> >> >> >> >> > > > ------------------------------- > To unsubscribe from the list, please send an email to > [email protected] with the word 'unsubscribe' without the > quotes in the subject and the body of the message > >