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Whisk(e)ys
LeeC:
First night in Paris I had the most amazing steak I've ever had and tried Lagavulin 16 with it. It paired nicely with the steak and has now become my drink of choice.
Tova:
It suddenly struck me that I hadn't posted or checked this thread in a long while. Now I realise that's because no-one's posted in a long while. Times being as they are, I figure it's time for a revival.
Thanks to Christmas, I currently have three bottles to work my way through. In no particular order:
* Craigellachie 13 Year Old
* Talisker Storm
* Auchentoshan Three Wood
I'm not a big drinker, so it's going to take awhile to get through it all.
pwhodges:
I have three bottles waiting to be opened. A Jura, which is a common but pleasant tipple, often sold at a discount. An Old Pulteney 12yo, which I've never had before. And another first for me: Aberlour A'bunadh, a whisky bottled at cask-strength (61% in this case), which is something I've never had.
Some people seem to see drinking cask strength as a measure of the hairs on their chest; but others say they are only sold like that for poseurs, and that it should be diluted to the normal 40% for drinking (the bottle says to add a dash of water). Since that involves using local water (or bottled mineral water, I guess) rather than the water at the distillery which is often credited with giving the whisky much of its character, that seems like a net loss to me - but I can't begrudge an otherwise generous gift!
sitnspin:
Anything over 45% in a whisky is vanity points. It's akin to those ridiculously high scoville scale hot sauces.
cybersmurf:
Got a bottle of Dalwhinnie around Christmas. That one is something. I guess it's just different from what I'm used to, and I just love the honey notes.
I have to restrain myself from getting the bottle, I'd drink it way too fast.
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