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Favorite Whisky
- Thread starter scotty96LSC
- Start date
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What was the Persian food?
I've have thought beer would have been the best accompaniment to that.
Hope you enjoyed the whiskies.
Kebab - beef, ground beef, chicken and quail. Tadig, ghormeh sabzi and some other various sides.
Whisky was great. The girls opened a couple bottles of wine.
I haven’t read all these posts, but please tell me people aren’t making cocktails with single malt whisky.
Perspectives on this matter may differ Across The Pond, but I am of the considered opinion that single malt whisky needs little to enhance it further.
I drink my single malt whisky straight up with nothing added.
Not even a drop of water?
But then, you have studied such matters at the feet of a master.
Nope, no drop(s) of water.
I did try it once and it did nothing for me so I kept drinking it straight.
Actually, I agree completely with you.
When I drink whisky (or whiskey), I, also, drink it straight. That means no water, and no ice cubes, or anything of the sort.
But I do have a large glass of water on the side (which is something I also have with every alcoholic beverage I drink, even a beer or wine).
Too each his own. I know people that mix with high end whiskeys and do tequila shots with premium extra anejo. I get what you’re saying, but who I am to judge.
Picked up Bulleit and it didn’t last long.I’m a bourbon amateur and I think Knob Creek is good, but I like Bulleit even more.
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I use bulleit as my mixing bourbon. I prefer it to knob creek also, but knob is 100 proof so sometimes I’ll use that for a little kick.
Last night total wine had a nice little shipment come in. I’m pretty stocked, but I still bought a couple of bottle because you can’t beat retail pricing.
I’m out of Bulleit so went back to the Knob Creek. I unquestionably like Bulleit more. It’s smoother and I don’t know how else to explain it. Knob Creek is good but I will buy Bulleit first. As a matter of fact I just ordered three bottles from Total Wine. I’ll pick them up on the way home tomorrow.
I didn’t see a Home Wrecker. Double checking.
It wasn’t on their website. I’ll ask about it tomorrow.
@Gutwrench Holy smokes, that's the 10 year old, for $12.51? That's a killer price!
Can I order to Florida? Is there some silly state thing?
Hahaha, OMG, that was the taxes, you had edited out the price per and the total I was semi-flipping out, going to order a case ... or three.
Yeah, generally the 1.75 are less than 2X the price of the 750, plus it's 250ml more than double.
Can I order to Florida? Is there some silly state thing?
Hahaha, OMG, that was the taxes, you had edited out the price per and the total
I was semi-flipping out, going to order a case ... or three.Yeah, generally the 1.75 are less than 2X the price of the 750, plus it's 250ml more than double.
@Gutwrench Holy smokes, that's the 10 year old, for $12.51? That's a killer price!
Can I order to Florida? Is there some silly state thing?
Hahaha, OMG, that was the taxes, you had edited out the price per and the total
Haha. Sorry about that. They’re $43 each, I think.
Try a bottle of the "regular" it's usually around $25, and it's very good for the price, for over $40, I think I'd go consider something more "boutique".
Thank you. I’ll pick one up. I just guessed and went directly to the 10y. I have funny taste buds...not so much over fine flavor, but for a certain smoothness*. I’ll try the regular because I don’t need to over spend.
*I tend to blame this on the Jack Daniels I drank in school. It kinda ruined me. I can’t stand JD anymore. The smell even brings back bad memories. (Weird, because I like Glenmorangie scotch which uses JD casks.)
I think the quality of "smoothness" is one that you tend to seek out more (or prize more) as you age.
In beers, wines, sherries, ports, whiskies and cognacs, this is the single quality I seek these days to the exclusion of much else.
Of course, smoothness is often a function of age (of the beverage), and also of quality; quality of grape or grain, and that, in turn, often makes it also a function of price: You pay more for a drink that is smooth, because what has made it smooth is often ageing (for - in the case of wines, a few years, and for whiskies or cognacs or poets, for the best part of a decade or two), or special care in the harvesting or preparation, or selecting this quality for special vintages.
I don't care. My days of drinking rotgut (and yes, we all did this as students, stupidly and proudly) are long over. These days, I will happily pay the price for smoothness as it is a feature I have come to prize.
I mention the other product because with aging, you get more depth/character/intensity, but sometimes that's introduces additional flavor profiles you might not necessarily find pleasing. Like a bourbon go from being light, with a little honey character, some mild spicy notes to having a really intense tannic or peaty character, and actually overpowering the other components of a mixed drink (if that's how you're using it).
Funny enough, I was one of the "weirdos" who in school was drinking these odd import beers, and sipping on expensive brandy, heated up, in a correct glass when the bros were pounding tequila shot from a $15 1.75 bottle, and Bud in plastic cups from a keg
If we're talking about American Whiskey (none of that Canadian garbage
Uh ok then *sings oh Canada through tears while drinking the best kept secret in the industry (Canadian whiskey)*
I find that - especially with red wines - smoothness (Ripasso, and Châteauneuf-du-Pape for example) is a quality I increasingly seek out, even more so than taste. I have come to dislike thin, tannic wines, and in white wines, too, smoothness matters.
With whiskies and cognacs, (and ports) this tends to mean drinking whiskies, cognacs and ports that re at least decade, and preferably closer to two decades, old. The quality of the beverage becomes smoother, and more velvet on the tongue, while the taste is often a lot more balanced than would be the case with younger beverages.
With whiskies and cognacs, (and ports) this tends to mean drinking whiskies, cognacs and ports that re at least decade, and preferably closer to two decades, old. The quality of the beverage becomes smoother, and more velvet on the tongue, while the taste is often a lot more balanced than would be the case with younger beverages.