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Author Topic: Whisk(e)ys  (Read 28124 times)

BeoPuppy

Re: Whisk(e)ys
« Reply #100 on: 22 Jan 2014, 09:29 »

... for effort?

Anyway, feb. 15th, whiskey tasting thing in a big ass church in Alkmaar. I'm going and I'm going to get mildly hammered, probably smoke a cigar and eat some cheese and salmon and taste everything that's new and very old and it will be glorious.

There will be men in kilts there.

And a heap of scotch.
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Re: Whisk(e)ys
« Reply #101 on: 22 Jan 2014, 09:38 »

Damn it, that's too far away.
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BeoPuppy

Re: Whisk(e)ys
« Reply #102 on: 22 Jan 2014, 09:51 »

Sorry to hear that. Would have been fun.
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Re: Whisk(e)ys
« Reply #103 on: 22 Jan 2014, 10:29 »

I hate that Google maps doesn't do driving directions to different continents (complete with "swim across the Atlantic Ocean") anymore.
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Re: Whisk(e)ys
« Reply #104 on: 25 Mar 2014, 20:19 »

So I go to my liquor store (Bev-Mo, by the way, for Patrick's benefit) to replenish my supply of Laphroaig Triple Wood, when I notice, right next to the Laphroaig display, is the Jura display.  Based on a comment by Paul Hodges at the beginning of this thread, I decide to try out some Jura.  I picked up a bottle of their 16 year old Diurach's Own and took it home.

Reading up on Jura, I notice that the 16 year old is NOT peated, and I probably should have picked up a bottle of their Prophecy brand, which is heavily peated. 

However, the 16 year old stuff is very good, and I would recommend it. 
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Re: Whisk(e)ys
« Reply #105 on: 25 Mar 2014, 20:21 »

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Re: Whisk(e)ys
« Reply #106 on: 26 Mar 2014, 13:08 »

scotch is nasty.
bleght.

I do like Maker's Mark.
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Re: Whisk(e)ys
« Reply #107 on: 26 Mar 2014, 13:25 »

I once thought that way, but I appreciate Scotch more than I once did. As for bourbon, have you tried Booker's?
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BeoPuppy

Re: Whisk(e)ys
« Reply #108 on: 27 Mar 2014, 03:34 »

You've never tasted Bowmore. Or Port Ellen. Or anything from Islay, ever. It might change your view of scotch. It might also kick your arse and steal your wallet.

yes, it's that good.
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Re: Whisk(e)ys
« Reply #109 on: 27 Mar 2014, 04:21 »

Islay <3
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BeoPuppy

Re: Whisk(e)ys
« Reply #110 on: 27 Mar 2014, 04:43 »

Amazingly there's something that we can agree on.
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Re: Whisk(e)ys
« Reply #111 on: 27 Mar 2014, 04:59 »

We've agreed on a few things before, just because our politics and world view are extremely different doesn't mean you can't have good taste in fine libations.
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Neko_Ali

Re: Whisk(e)ys
« Reply #112 on: 27 Mar 2014, 07:35 »

That's okay GM. I'll have all your Scotch if you don't like it. :)
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Re: Whisk(e)ys
« Reply #113 on: 27 Mar 2014, 07:42 »

GM likes Scotch, it's Grog that doesn't.
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Re: Whisk(e)ys
« Reply #114 on: 27 Mar 2014, 09:08 »

I like moonshine, preferably Apple Pie or Georgia Peaches.
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Re: Whisk(e)ys
« Reply #115 on: 27 Mar 2014, 09:33 »

That's okay GM. I'll have all your Scotch if you don't like it. :)

You know Ali. I like you, I really do, but if you try to take my Scotch, or any of my other fine whiskey we will have a problem. Let's not have a problem. Now I have a lovely Highland Park 12 year on the shelf, do your take yours on the rocks?

Side note: I am now regularly using my whiskey stones, I got to break them in on 20 year(I think) Chivas and it was fantastic. If you like whiskey on the rocks you owe it to yourself and your beverage to get some stones.
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Re: Whisk(e)ys
« Reply #116 on: 27 Mar 2014, 14:23 »

Ah, the thread I should have joined a long time ago.

Things I've tried:
Te Bheag blend, 12yr
Glenfiddich 12 & 15
Glenlivet 12
Jameson (ugh)
Concannon Irish Whiskey*
Dalwhinnie 15
Bulleit
Knob Creek

So far, my hands-down favorite is the Dalwhinnie 15. It's truly a thing of beauty. Next on my list is gonna be Lagavulin 16, because it's Ron Swanson's favorite and because I've heard unanimously good reviews.

*made from malts produced/fermented at Concannon Vineyards in my hometown of Livermore, CA, shipped to Ireland for distillation (hence it's still allowed to be called Irish whiskey), and aged in the same producer's petite syrah barrels. I'm fairly certain it's the only whiskey in the world that ages in barrels used to age that specific varietal.
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BeoPuppy

Re: Whisk(e)ys
« Reply #117 on: 27 Mar 2014, 14:27 »

... shit, I really need to make a list like that ... if I can remember them all ...
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Re: Whisk(e)ys
« Reply #118 on: 27 Mar 2014, 14:32 »

Here is my current collection

(click to show/hide)

My current favourite of the crop is the Aberlour, but my overall favourite (which I need to buy more of) is the Auchentoshan 12 year.
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Re: Whisk(e)ys
« Reply #119 on: 27 Mar 2014, 14:33 »

I couldn't remember my whole list if you put a gun to my head
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Re: Whisk(e)ys
« Reply #120 on: 27 Mar 2014, 15:42 »

Glenfiddich was my choice before I discovered Laphroaig.  I have tried several other single malts, but have always returned to Laphroaig.
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Neko_Ali

Re: Whisk(e)ys
« Reply #121 on: 27 Mar 2014, 18:44 »

*backs away slowly and carefully from GM's scotch, not making any sudden moves*

Sorry. I misread... I would never mess with someone's Scotch.

I never drink anything with a high end whiskey, including on the rocks. Neat for me, please. I want to experience it as the maker intended. Low end whiskeys I'll mix and drink on the rocks though.
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Re: Whisk(e)ys
« Reply #122 on: 27 Mar 2014, 19:10 »

A drop of water can really do amazing things for the right high end whiskey, and doing "rocks" with whiskey stones is the best possible way to enjoy your whiskey neat as there's no ice to melt and dilute the beverage.
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Re: Whisk(e)ys
« Reply #123 on: 27 Mar 2014, 19:29 »

Laphroaig (among others, I believe) recommend a splash of water to release the full aroma and flavor of their products.  I recall that, technically, the water should be from the same Loch used to distill the whisky, but I am not sure about this.  I will have to check further. 

I keep hearing about whisky stones, and now I am determined to try them.
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Re: Whisk(e)ys
« Reply #124 on: 27 Mar 2014, 20:06 »

I've had mostly Balvenie because my dad likes it. I enjoyed the 12 and the 14, but I haven't tried anything else really, at least not in terms of good Scotch.
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Re: Whisk(e)ys
« Reply #125 on: 27 Mar 2014, 20:55 »

I keep hearing about whisky stones, and now I am determined to try them.

If you like a cold dram now and then (goddess knows I do in the summer) you will love them.

Here's a good guide on whiskey drinking that includes advice on water.


In general the theory is you want to dilute a whiskey that's been bottled at 40% down to 35%, just enough to drop the burn, and bring out the flavors, as Ralfy mentions with stronger/cask strength whiskeys experience is going to be your best guide.
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Re: Whisk(e)ys
« Reply #126 on: 27 Mar 2014, 21:07 »

I'll watch that at some point, but...really? Diluting whiskey? I really don't like the idea of that.
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MR ARCHIVE-FU MADNESS
Does anybody really know what time it is?
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Re: Whisk(e)ys
« Reply #127 on: 28 Mar 2014, 02:41 »

Whisky in the cask is considerably stronger than in the bottle, and is diluted to the intended strength of bottling.  Some whiskys can be bought at "cask strength", which is either the original, or often still diluted but less so.  The idea is then that you can dilute it to your taste rather than that chosen by the distillery.  To dilute whisky which is not over the normal strength is likely to denature it, in my opinion.
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Re: Whisk(e)ys
« Reply #128 on: 28 Mar 2014, 04:04 »

Like Ralfy and I both said, it's all down to personal taste. My general thought is if it's burning like a cheap shot of Jack Daniels or one of it's well imitators, it can probably use a tap of water. I would suggest experimenting by getting two glasses, one of your favorites and giving one a shake of water, giving it a quick swirl, and letting it sit for a minute while you enjoy your usual neat whiskey. Cleanse your pallet, then approach the water added glass. Remember you aren't adding much here, 10ml of water at the most and 5ml is probably more on point. Don't get too caught up in the word diluted, even though that's what's happening, the goal is to drop the alcohol a little and better bring out the rest of the chemicals in the whiskey or whisky in question, because those other chemicals are what we're there for.
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I built the walls that make my life a prison, I built them all and cannot be forgiven... ...Sold my soul to carry your vendetta, So let me go before you can regret it, You've made your choice and now it's come to this, But that's price you pay when you're a monster with no name.

BeoPuppy

Re: Whisk(e)ys
« Reply #129 on: 29 Mar 2014, 12:04 »

I usually just rinse out a glass and shake some water out and then pour in Bowmore.
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Re: Whisk(e)ys
« Reply #130 on: 01 Apr 2014, 15:33 »

Not fancy like a lot of Scotch or Irish whiskies, but I dunno. I hope I don't come off as too redneck, but I got a little bummed when I heard Japanese companies were buying up a lot of the Kentucky Bourbons. (Makers, Jim Beam etc...). I do like Jamesons. But my surname is Cavanaugh, y'all.
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Re: Whisk(e)ys
« Reply #131 on: 07 Apr 2014, 15:15 »

I made my Mum some Irish Cream liquor using Jamesons. Only used half the bottle, so I have drunk some of it. Don't find it too bad, don't quite get the bad rep it gets here (although perhaps it's the difference between Starbucks and percolating your own freshly ground Ethiopian beans, in coffee terms).

I've been experimenting with bourbon recently. Keen to get away from Jack and Jim Beam (although I do like them), I tried Old Samuel. £13.50 a bottle, can't go wrong. It's now my official "fuck it, I'll have a whiskey" whiskey.

Anybody else got a cheap go-to?
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Re: Whisk(e)ys
« Reply #132 on: 07 Apr 2014, 15:38 »

Try Ezra Brooks. Honest. Kentucky. Sour mash.
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Re: Whisk(e)ys
« Reply #133 on: 27 Apr 2014, 14:35 »

fucked with some Lagavulin 12 at my band's show last night. dear sweet Jesus, I have seen the light.
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Re: Whisk(e)ys
« Reply #134 on: 27 Apr 2014, 16:04 »

 :-D
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Re: Whisk(e)ys
« Reply #135 on: 27 Apr 2014, 16:51 »

Yeah, Lagavulin 12 is pretty good stuff.
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Re: Whisk(e)ys
« Reply #136 on: 27 Apr 2014, 20:17 »

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Re: Whisk(e)ys
« Reply #137 on: 27 Apr 2014, 20:35 »

Lagavulin will be my next bottle.
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Re: Whisk(e)ys
« Reply #138 on: 27 Apr 2014, 23:25 »

after the miracle that I witnessed last night, mine too. I've had good single malt before but that was unbelievable.
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BeoPuppy

Re: Whisk(e)ys
« Reply #139 on: 27 Apr 2014, 23:48 »

Octomore. I'll leave it at that.
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Re: Whisk(e)ys
« Reply #140 on: 28 Apr 2014, 04:02 »

I should probably order it at a bar before buying a bottle.
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MR ARCHIVE-FU MADNESS
Does anybody really know what time it is?
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BeoPuppy

Re: Whisk(e)ys
« Reply #141 on: 28 Apr 2014, 05:17 »

Good luck finding a bar that serves Lagavulin, or anything.
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Re: Whisk(e)ys
« Reply #142 on: 28 Apr 2014, 14:08 »

I called my local store, they have Lagavulin 16. I'm going to pick up a bottle sometime this week and save it for when I get my own place.
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Does anybody really know what time it is?
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BeoPuppy

Re: Whisk(e)ys
« Reply #143 on: 28 Apr 2014, 15:00 »

... Just drink it.
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Re: Whisk(e)ys
« Reply #144 on: 28 Apr 2014, 15:07 »

No, I want to save it for a special occasion plus I have a couple of open bottles already.

Is $85 reasonable for Lagavulin 16?
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BeoPuppy

Re: Whisk(e)ys
« Reply #145 on: 28 Apr 2014, 15:19 »

Around the forty euros so 85$ seems okay to me.
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Re: Whisk(e)ys
« Reply #146 on: 28 Apr 2014, 15:24 »

Forty euros is only $55. The store is usually one of the cheaper places to get things though, so I'm not expecting to find lower anywhere else. It's $90 and $100 at the other stores I checked.
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BeoPuppy

Re: Whisk(e)ys
« Reply #147 on: 28 Apr 2014, 15:32 »

Oh. Hmm ... I miscalculated. Well, I can get drunk cheaper than you can.

Is it possible to import scotch by buying online?
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Re: Whisk(e)ys
« Reply #148 on: 28 Apr 2014, 15:37 »

Even if it was, the shipping costs would almost certainly undo the savings.
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Re: Whisk(e)ys
« Reply #149 on: 28 Apr 2014, 16:10 »

Recommended retail price is £50.17, and cheapest UK price I can find is £44.81 (commonest is £48.50).   So $85 across the pond seems OK to me (and €40, if that's genuine is a raving bargain).
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