Favorite Whisky

[Scepticalscribe]

I’m going to ask, who prefers perfectly smooth whiskey vs a little burn going down? I don’t expect agreement, have mentioned this before, that some burn, my preference, reminds me, I’m drinking whiskey, and not whiskey flavored water.

Smooth, all the way.

I prefer a silky smooth scotch like an aged Oban, my favorite. I also enjoy a good smokey flavored scotch like an aged Lagavulin.

Any aged (preferably, very aged) smooth Scotch will meet with my approval.

However, I no not like burn ... to me it's a defining characteristic of a cheap and/or premature scotch.

@Madhatter32: Agree not just completely but must stress that I agree utterly, totally and completely.

Cheap and premature, yes, and sometimes, the really young versions elevate the burn at the expense of flavour or taste; at times, it can be like drinking paint stripper.

Actually, I deeply dislike burn as a feature of a spirit, and have come to not just prefer the quality of smoothness, but to prize it and seek it out. To my mind, smoothness is not just a virtue, but is one of the qualities that is necessary for me before I can appreciate or savour a whisky, or cognac, or port.

@Huntn: I have come to prize - and nowadays, seek out - the quality of smoothness in spirits, and not just in whiskies, but also (very much) in port, and above all, in cognac.

However, smoothness in spirits tends to be a function of age, - a 12 year old whisky or cognac or port will be smoother than a five year old, and a 15 or 20 year old will be much smoother again - but, unfortunately, the quality of smoothness also tends to come with (steeply) rising cost, or expense.

 

[Bodhitree]

On the subject of burn vs smooth, I also associate burn with cheap whiskey. My father has a different taste, he likes for example Glenfarclas or the Ben Nevis distillery products, which are known for their ‘big taste’. Personally I like a Dalwhinnie or other very creamy whiskey. To each his own.

 

[Madhatter32]

@Madhatter32: Agree not just completely but must stress that I agree utterly, totally and completely.

Cheap and premature, yes, and sometimes, the really young versions elevate the burn at the expense of flavour or taste; at times, it can be like drinking paint stripper.

Actually, I deeply dislike burn as a feature of a spirit, and have come to not just prefer the quality of smoothness, but to prize it and seek it out. To my mind, smoothness is not just a virtue, but is one of the qualities that is necessary for me before I can appreciate or savour a whisky, or cognac, or port.

I utterly, totally and completely agree with you too!! I experienced an Oban 32 many years ago. It was during a special occasion function (a wedding I think) where there was an open bar but a friend of mine brought the Oban 32 to share with a few select people. That was 25 years ago (I think) but I remember that bottle like it was yesterday. It was smooth and flavorful without an ounce of bite or burn. None. I have not been able to replicate that experience since -- probably because I am a cheapskate. But it was truly special. It's funny how you remember such things.

 

[jlc1978]

I utterly, totally and completely with you too!! I experienced an Oban 32 many years ago. It was during a special occasion function (a wedding I think) where there was an open bar but a friend of mine brought the Oban 32 to share with a few select people. That was 25 years ago (I think) but I remember that bottle like it was yesterday. It was smooth and flavorful without an ounce of bite or burn. None. I have not been able to replicate that experience since -- probably because I am a cheapskate. But it was truly special. It's funny how you remember such things.

A friend in the beverage industry periodically would open a bottle of the high end rare stuff. Truly great and enjoyable, if not repeatable with a normal budget.

My goal is to find the rare undiscovered gems before they get discovered and prices go crazy.

 

[Madhatter32]

A friend in the beverage industry periodically would open a bottle of the high end rare stuff. Truly great and enjoyable, if not repeatable with a normal budget.

My goal is to find the rare undiscovered gems before they get discovered and prices go crazy.

Please keep us informed on your findings.

 

[Scepticalscribe]

I utterly, totally and completely with you too!! I experienced an Oban 32 many years ago. It was during a special occasion function (a wedding I think) where there was an open bar but a friend of mine brought the Oban 32 to share with a few select people. That was 25 years ago (I think) but I remember that bottle like it was yesterday. It was smooth and flavorful without an ounce of bite or burn. None. I have not been able to replicate that experience since -- probably because I am a cheapskate. But it was truly special. It's funny how you remember such things.

I had a similar experience with Armenian cognac; a colleague with whom I had worked closely with (and got on well with) in the Caucasus (and also, later on, had worked with, in Ukraine), once shared a cherished bottle of a very rare 30 year old Armenian cognac (a cognac dating from well before the collapse of the Soviet Union) with me; usually, the very best cognacs available in good quality outlets were the 20 year old cognacs (which were excellent).

It was a revelation.

He decanted some into a small bottle for me to take home with me when my deployment ended.

 

[Scepticalscribe]

My goal is to find the rare undiscovered gems before they get discovered and prices go crazy.

The rare and undiscovered gems are one thing (and yes, while they do exist, you need to be made aware of their existence, and that usually means knowing people who know about these things and are willing to share this knowledge with you), but the other challenge is to find out that sweet spot where quality - of the sort you seek out and relish and savour - and affordability meet.

For port, to my mind, this is around the 20 year mark; port really leaps in quality between ten and 20 years of age, a difference that is very striking, yet remains (somewhat) affordable.

Yes, there is a further leap (in quality, and yes, in price) to 30 years, and - a very steep leap (in both quality and price) - to 40 year old port, but you have to ask yourself whether the leap in quality is worth the (often astronomical) price difference. Very often, it is not, not if you are on a relatively reasonable (rather than exceptionally very well remunerated) income.

For me, for whisky, and cognac, while I far prefer 20 year old whiskies and cognacs (wonderfully smooth), that sweet spot where quality meets affordability is - for now - best met by the 14-15 year old beverages.

 

[jlc1978]

Please keep us informed on your findings.

I will.

Right now, my go - to value (taste and price) is Buffalo Trace at around $25/bottle; espcially store picks.

I like Weller's Special Reserve (green label) at $30 as well. Same mash bill as Pappy's.

Stellum at $50 is also a good choice.

The rare and undiscovered gems are one thing (and yes, while they do exist, you need to be made aware of their existence, and that usually means knowing people who know about these things and are willing to share this knowledge with you), but the other challenge is to find out that sweet spot where quality - of the sort you seek out and relish and savour - and affordability meet.

Exactly, value is key - not cheap.

For port, to my mind, this is around the 20 year mark; port really leaps in quality between ten and 20 years of age, a difference that is very striking, yet remains (somewhat) affordable.

I have a bottle of Port 1983 vintage I really should drink one day; I hope it hasn't spoiled from storage.

I do like trying various wines and ports when I am in Portugal. Many of their wines are great and not yet discovered.

For me, for whisky, and cognac, while I far prefer 20 year old whiskies and cognacs (wonderfully smooth), that sweet spot where quality meets affordability is - for now - best met by the 14-15 year old beverages.

I'm more of a bourbon/Kentucky whiskey guy, so age isn't as much of a factor; except if you happen on a dusty old bottle that has sit on a shelf but those are rare finds today.

 

[xraydoc]

I experienced an Oban 32 many years ago. It was during a special occasion function (a wedding I think) where there was an open bar but a friend of mine brought the Oban 32 to share with a few select people. That was 25 years ago (I think) but I remember that bottle like it was yesterday.

Very jealous. I'm sure it was great. Oban 14 is one of my favorites. I always keep a bottle on hand.

And the Oban Little Bay is pretty good, too.

Surprisingly, I actually didn't like the Oban 18 as much as the 14. Which I suppose is good, since the 14 is much cheaper.

 

[rhett7660]

Any bourbon fans here? Granted, I have not read through the 34 pages of posts? I am leaning more towards bourbon than whiskey or scotch. Still new to this style, but so far... the bourbon style has been more enjoyable than the offerings I have had from the other two.

 

[Scepticalscribe]

Any bourbon fans here? Granted, I have not read through the 34 pages of posts? I am leaning more towards bourbon than whiskey or scotch. Still new to this style, but so far... the bourbon style has been more enjoyable than the offerings I have had from the other two.

Well, @icanhazmac has just started a bourbon thread, and, as whiskey (whisky?) may also come under discussion, - and there are some serious whisky aficionados, enthusiasts and experts here - it seems appropriate to take this opportunity (thank you, @Huntn, for disinterring it and for unearthing it - I had forgotten the title) to resurrect this venerable thread (one that has been in existence since as long ago as 2008).

 

[Scepticalscribe]

Any bourbon fans here? Granted, I have not read through the 34 pages of posts? I am leaning more towards bourbon than whiskey or scotch. Still new to this style, but so far... the bourbon style has been more enjoyable than the offerings I have had from the other two.

@icanhazmac has just started a thread dedicated to, devoted to, the discussion of, and exploration of, bourbon.

 

[icanhazmac]

Hi all! Thanks @Scepticalscribe for the mention. I didn't see this thread when I created mine so I can't wait to read through this one as well.

 

[ubinko]

I've enjoyed a variety of whiskies over the years. The two that stand out for me are:

1st Place: The Macallan Triple Cask Matured 18 Years Old
2nd Place: Dewars 'Double Double' 32

As you can guess, I like my whiskies smooth.

 

[ubinko]

Double post. Ignore this one.

 

[th0masp]

Working in the home office can be distracting at times:

 

[decafjava]

Lovely!!

 

[Madhatter32]

Working in the home office can be distracting at times:
View attachment 2484168

Would improve my work productivity measurably -- especially on Microsoft Teams calls.

 

[jlc1978]

Would improve my work productivity measurably -- especially on Microsoft Teams calls.

Especially if you're playing buzzword shots.

 

[Scepticalscribe]

Working in the home office can be distracting at times:
View attachment 2484168

Wow.

Impressive.

Do enjoy.

 

[th0masp]

Another day at work - and here is the 'B' side of my shelf of shame(less overindulgence):

And in the spirit of the thread: From among the ones I've tried the Nikka Yoichi has emerged as the favourite. Currently nurturing a Suntory 'Ao' and I'd put it at a close second.

I also found that anything below 43% is ultimately a little too weak-sauce for my taste which limits the selection somewhat. For example I think that rules out all the Macallan's that don't start well into the triple digits. Which I am too cheap to shell out for a mere 0.7l bottle.

 

[Scepticalscribe]

Another day at work - and here is the 'B' side of my shelf of shame(less overindulgence):
View attachment 2484465

And in the spirit of the thread: From among the ones I've tried the Nikka Yoichi has emerged as the favourite. Currently nurturing a Suntory 'Ao' and I'd put it at a close second.

I also found that anything below 43% is ultimately a little too weak-sauce for my taste which limits the selection somewhat. For example I think that rules out all the Macallan's that don't start well into the triple digits. Which I am too cheap to shell out for a mere 0.7l bottle.

I've never tried (sampled, savoured) a Japanese whisky, although I understand them to be well rated, respected and regarded.

In your experience, - given that you have mentioned a few Japanese whiskies - how do they differ from Irish whiskies, and Scotch (in terms of taste, flavour profile, mouthfeel, and the quality of smoothness)?

 

[Madhatter32]

Another day at work - and here is the 'B' side of my shelf of shame(less overindulgence):
View attachment 2484465

And in the spirit of the thread: From among the ones I've tried the Nikka Yoichi has emerged as the favourite. Currently nurturing a Suntory 'Ao' and I'd put it at a close second.

I also found that anything below 43% is ultimately a little too weak-sauce for my taste which limits the selection somewhat. For example I think that rules out all the Macallan's that don't start well into the triple digits. Which I am too cheap to shell out for a mere 0.7l bottle.

Damn ... that's sexy. I even zoomed in to read the labels.

 

[Crazy Badger]

I have a few of those in my 'collection', but most are hidden away, so I need to use whiskybase to keep track > https://www.whiskybase.com/profile/adrianwi/collection

 

[rhett7660]

On the subject of burn vs smooth, I also associate burn with cheap whiskey. My father has a different taste, he likes for example Glenfarclas or the Ben Nevis distillery products, which are known for their ‘big taste’. Personally I like a Dalwhinnie or other very creamy whiskey. To each his own.

I haven't tried the ones in question, however when it comes to scotch, I haven't found any that I like when they are of the "Peated" variety. For some reason that flavoring I do not like.

With the exception of the peated versions, there have been some really good scotches that I have had. Of all places, we visited Glalsgow and went to a place called "The Pot Still". The bartender was an absolute blast and was very receptive to showing us, talking to us, and of course (for a price) tasting a lot of different scotches. He also kicked in a few free ones too boot!