Discussion in 'Free Fire Zone' started by OpanaPointer, Oct 18, 2017.
Really good single malt.
Does this thread title need a question mark Larry?
I was introduced to Rye Whiskey years ago, and haven't looked back. It doesn't fit the single malt definition, but I suggest you give it a try before you go all blut und ehre with your malts.
Oh, in my early days I adhered to the strict definition of "drink" as "liquid with alcohol in it." Wasn't finicky. Anything over 99 proof was fine. But people started giving me Scotch for presents back in the '90s and I soon let it be known that single-malt was just fine, thank you.
On the griping hand Chivas Regal Extra was a pleasant surprise. Very smooth. But I don't drink it on days I break into the 30 yo Macallan. Balvenie produces some nice tipple below $100/bottle, and for everyday drinkings I keep Lismore and Glen Moray out where people can pilfer, I mean find, it.
Something tells me our members have a deep well of knowledge in this area.
I'll go with a good single malt Scotch from time to time, depending on the situation that is. I am a draft beer man first and foremost, but there are times when I'll go with some Glen Morangie or Glen Ord over a little ice. The problem is that when I do venture out into alternative forms of adult beverages, I'll drink it up like beer, then fall off the back of the bar stool and hit my head on the floor like a bowling ball.
"I may crawl home, but damn it, I'll crawl home like a sailor!"
These vary so much in taste you need to decide if you want something smokey, peaty or perhaps a little fruity. If I was you.and I know it is a bit of a trial, I would try a few noting the types and then having decided on your favoured "taste" try the whole range in that bracket. It is a tough job, but as they say, someone has to do it. See you on the other side!
Not much for peaty. Speyside is my primary tipple. Not afraid of trying a new brand, especially is someone else is buying.
I have become a whiskey....Pendleton has become my go to daily drinker. There is a local "craft distiller" who has developed quite a nice little whiskey as well. Still working my way up the chain of the Vanwinkle line.....6AM and I am thirsty, thanks a lot Larry
Bruichladdich is for breakfast, be civilized!
My favorite for some time has been Bunnahabhain . I'm also fond of Old Bushmills which in a very twisted sense can kind of be considered Scotch (Since the term "Scotti" from which Scott was derived was how the Romans referred to the Irish). Was kind of surprised to find that the Penn state stores in Butler stocked several cask strength scotches but apparently only around Pennsic. I've like those when I tried them but one has to be a bit careful with them.
Not a scotch but I was surprised how well Knob Creek tasted when I got a chance to sample some a while ago.
Not big on whisky (I know, I know...practically heresy for a Scot), but I like Irish Mist. Neat, naturally.
Sometimes throw caution to the winds and have a Grouse. Again, neat.
When I need something for a sore throat or bad cough. A shot of whisky, a shot of honey, and a shot of lemon juice. With the Irish mist I'd just have to add the lemon juice. Oh heating it up a bit helps as well.
This is all incorrect. Any small batch Bourbon north of twelve years old, will beat any Scotch.
Put 'em both on the table and stand back.
If you have the opportunity I highly recommend Pendleton, it's a blended whiskey. There are several : Pendleton , 1910, Midnight and Director's reserve 20 year.
My daily drinker is basic Pendleton w/ a couple of rocks. My treat is the 20 year Director's Reserve....amazing neat and a totally different flavor profile with ice.
Pendleton runs about 30.00 for a fifth and 40.oo for a handle at Costco. The Director's Reserve is $160.oo for a fifth when you can find it. Money well spent I say.
I very much prefer oak to peat...peat is just too mossy / swampy.
Pendleton ranges from oak to a leather finish and is very "Oaky" with ice.
I like Pendleton. It's kind of bottom shelf, but the best of the bottom shelf. For a few bucks more, try Evan Williams Single Barrel. The standard EW is barely drinkable (four years in wood), but this single barrel uses a neat trick to boost the flavor. All of it is from barrels kept for ten years on the 9th floor of the rickhouse. Normally, bourbon is switched from upper to lower floors annually for consistence. These barrels kept on the top floor are subject to far more extreme temps so the aging is accelerated. It tastes more like fifteen year bourbon, but at a ten year price - about $25.