530 replies to this topic

[DR HOLLIDAY]

korab rules, on 15 July 2011 - 11:58 AM, said:

I have seen it, but haven't tried it yet.  The label throws me off - looks like some new age concoction, not a traditional Irish WhiskEY



First my apologies, for screwing up the whiskey/whisky. Not paying attention to what the hell I am doing here.

Jameson is my least favorite of the big names.  It's entry level is basically undrinkable for me.  Tullamore Dew is only slightly better.  Bushmills is better yet, but the upgraded Black Bush is too sweet for me.  As I said previously, Powers is th best of the entry level Irish whiskeys I have tried to date - perfect for filling that flask for cold weather events.

I have to say that I am so turned off by Jameson that I haven't bothered to try their higher end offerings. I have had the 12 year old special reserve Tullamore Dew, and while it is a substantial improvement over the entry level dew, it is not as pleasing to me as red breast despite being in a bout the same price range - $35-40 for a fifth.  I would like to try Tullamore's single malt, but haven't seen it in stores yet.

My tastes run all over the place - I like just about everything.  Irish whiskey is a go to favorite, but I love to drink scotch under the right circumstances - for scotch, there are so many options that it gets confusing, and I have trouble remembering what I have tried and liked.  I love the heavy peaty, smoky ones, especially at cask strength.  Makes my mouth water just thinking about it.  I think I am going to drink my lunch today.

Try the single Malt ten year old Bushmills, its really good.

[Glass Case Of Emotion]

weave, on 15 July 2011 - 11:34 AM, said:

Have you tried your 4R SB yet or is the bottle new?  We went to Kentucky last year on vacation and toured the 4 Roses distillery.  Before then I was only dimly aware of that brand.  I fell in love with 4R SB at that tour.  Bought a couple bottles from that batch to take home and am now on my 3rd bottle of it (different batch though).  Each batch is a little different.  Long story - short, but they have a very complicated blending for their plain yellow label 4 Roses.  They have 10 recipes that they cask separately to age and then blend them to the master distillers taste.  Their single barrel bottling could come from any of those casks and any of the 10 recipes. And each recipe is distinctly different in flavor and character from the others.  The master distiller chooses which one to use for their single barrel bottling based on what he thinks turned out the best.  We got the opportunity to sample several of the different recipes on that tour and a couple differnet blendings of the finished product.  It was very educational.

I have, we are on bottle #2. The first bottle had the strong maple and brown sugar sweetness that the standard blend is known for, clearly we got the mash/age mix that provides the bulk of those notes. This bottle is much less sweet, and has a little more smoke to it, but still delicious. I am a little confused as to why the 4R has not caught on in the states until very recently. It was the third most popular bourbon in europe for a long time behind JB and MM*. It's been available in Northern KY, SW OH and SE IN for a while, but seems to be spreading now. By far favorite primary offering from any of the distilleries, and I think it stands up against some of the higher level offerings.

*(I don't count JD, though some do. I firmly believe that the Lincoln County process is a significant enough departure from standard aging that it makes it impossible to compare it to a "true" bourbon, and they would agree with me.)

[weave]

LastPommerFan, on 15 July 2011 - 12:50 PM, said:

I have, we are on bottle #2. The first bottle had the strong maple and brown sugar sweetness that the standard blend is known for, clearly we got the mash/age mix that provides the bulk of those notes. This bottle is much less sweet, and has a little more smoke to it, but still delicious. I am a little confused as to why the 4R has not caught on in the states until very recently. It was the third most popular bourbon in europe for a long time behind JB and MM*. It's been available in Northern KY, SW OH and SE IN for a while, but seems to be spreading now. By far favorite primary offering from any of the distilleries, and I think it stands up against some of the higher level offerings.

*(I don't count JD, though some do. I firmly believe that the Lincoln County process is a significant enough departure from standard aging that it makes it impossible to compare it to a "true" bourbon, and they would agree with me.)

4R hadn't caught on in the states because for a long time they weren't distributing it in the states.  For several decades it was made for export only.  They are only in the last few years starting to get widespread distirbution in the states.  I don't care for their base yellow label offering, I can't put my finger on it but there is something about it that my palate doesn't quite agree with.  But 4R Single Barrel and Small Batch are very nice to me.  They are spicy, complex, and have alot of floral notes.  Very full flavored whiskeys.  Even the plain yellow label 4R is very full flavored.


Even JD doesn't call itslef bourbon.  It is "Tenessee whiskey".  Sez so right on the bottle.

[Glass Case Of Emotion]

weave, on 15 July 2011 - 01:20 PM, said:

Even JD doesn't call itslef bourbon.  It is "Tenessee whiskey".  Sez so right on the bottle.

Yeah, I've just seen so many writers argue that they belong in the category because the mashbill matches that of bourbon (>50% corn) and they are aged in New Oak Barrels at similar barrel proofs. But You can't pour a liquid through a 10' tall pillar of maple charcoal and not significantly changes the properities pre barrel. I guess I'm arguing with people who aren't even here...again...

JD is a bourbon according to NAFTA and The Truthiness of Wikipedia.

[weave]

LastPommerFan, on 15 July 2011 - 01:29 PM, said:

Yeah, I've just seen so many writers argue that they belong in the category because the mashbill matches that of bourbon (>50% corn) and they are aged in New Oak Barrels at similar barrel proofs. But You can't pour a liquid through a 10' tall pillar of maple charcoal and not significantly changes the properities pre barrel. I guess I'm arguing with people who aren't even here...again...

JD is a bourbon according to NAFTA and The Truthiness of Wikipedia.

Admittedly, the difference in names of the two products is more about regional pride than big differences in the end result.  Excepting that whole maple charcoal filtering thing, bourbon and Tennessee whiskey are about as similar as two types of distillate can get.

I haven't had George Dickel in ages but I recall really enjoying it.  And it is always good for a giggle from a young waitress when you order it.

[biodork]

weave, on 15 July 2011 - 02:21 PM, said:

Admittedly, the difference in names of the two products is more about regional pride than big differences in the end result.  Excepting that whole maple charcoal filtering thing, bourbon and Tennessee whiskey are about as similar as two types of distillate can get.

I haven't had George Dickel in ages but I recall really enjoying it.  And it is always good for a giggle from a young waitress when you order it.

teehee

[Spndnchz]

weave, on 15 July 2011 - 02:21 PM, said:

Admittedly, the difference in names of the two products is more about regional pride than big differences in the end result.  Excepting that whole maple charcoal filtering thing, bourbon and Tennessee whiskey are about as similar as two types of distillate can get.

I haven't had George Dickel in ages but I recall really enjoying it.  And it is always good for a giggle from a young waitress when you order it.

Isn't Dickel one of the original guys who started Jack Daniels, then decided to make his own?  I remember hearing this somewhere.

[weave]

spndnchz, on 15 July 2011 - 03:37 PM, said:

Isn't Dickel one of the original guys who started Jack Daniels, then decided to make his own?  I remember hearing this somewhere.

No idea.  The always accurate    Wikipedia makes no mention of it.

[korab rules]

weave, on 15 July 2011 - 03:45 PM, said:

No idea.  The always accurate    Wikipedia makes no mention of it.

Dickel is hunting cabin quality bourbon.

Edit: that is not an insult, by the way.  Just means it is smooth, enjoyable, with broad appeal, and capable of being consumed in large quantities for days on end.

[weave]

korab rules, on 15 July 2011 - 11:58 AM, said:

Jameson is my least favorite of the big names.  It's entry level is basically undrinkable for me.  Tullamore Dew is only slightly better.  Bushmills is better yet, but the upgraded Black Bush is too sweet for me.  As I said previously, Powers is th best of the entry level Irish whiskeys I have tried to date - perfect for filling that flask for cold weather events.

I'm home now so here's my thoughts on the older Jameson....

It's not a complicated whiskey by any stretch.  It has that base Jameson background flavor.  A touch sweet, a little fruity on the finish, a little more bite than it should have based on its proof as well.  But it has more barrel character, a bit of spice and caramel. I was definitely mistaken about the peaty notes I mentioned earlier.  They are not there.  It does seem to have a subtle funky sherry note to it though. And it has a bit of an oily mouthfeel that I've never noticed in the base Jameson.  I am pretty sure it is the same base recipe held longer in the barrel.  It is still Jameson at its heart.

I guess I am reminded why it is 3rd fiddle in my place.

For whatever it's worth.......

[korab rules]

weave, on 15 July 2011 - 04:19 PM, said:

I'm home now so here's my thoughts on the older Jameson....

It's not a complicated whiskey by any stretch.  It has that base Jameson background flavor.  A touch sweet, a little fruity on the finish, a little more bite than it should have based on its proof as well.  But it has more barrel character, a bit of spice and caramel. I was definitely mistaken about the peaty notes I mentioned earlier.  They are not there.  It does seem to have a subtle funky sherry note to it though. And it has a bit of an oily mouthfeel that I've never noticed in the base Jameson.  I am pretty sure it is the same base recipe held longer in the barrel.  It is still Jameson at its heart.

I guess I am reminded why it is 3rd fiddle in my place.

For whatever it's worth.......

Worth the $35 dollars you saved me - if at its core it still tastes like Jameson, then I am unlikely to enjoy it.

Thanks for the tasting notes!

[Spndnchz]

weave, on 15 July 2011 - 04:19 PM, said:

I'm home now so here's my thoughts on the older Jameson....

It's not a complicated whiskey by any stretch.  It has that base Jameson background flavor.  A touch sweet, a little fruity on the finish, a little more bite than it should have based on its proof as well.  But it has more barrel character, a bit of spice and caramel. I was definitely mistaken about the peaty notes I mentioned earlier.  They are not there.  It does seem to have a subtle funky sherry note to it though. And it has a bit of an oily mouthfeel that I've never noticed in the base Jameson.  I am pretty sure it is the same base recipe held longer in the barrel.  It is still Jameson at its heart.

I guess I am reminded why it is 3rd fiddle in my place.

For whatever it's worth.......

Hey! I know here!

[SwampD]

SDS, on 13 July 2011 - 06:24 PM, said:

So, what's y'all favorite flavor of Smirnoff Ice? The pineapple is righteous....

Regular, but Green Apple Bite is a close second.

[korab rules]

Bump

Bought a bottle of The Irishman single malt.

Pretty tasty stuff.  Good pot still character.  A very good example of Irish whiskey making.  Light years better than the entry level whiskeys from the major distillers.  Very comparable to Redbreast, and at the same price point.  will have to try them side by side for a detailed comparo.

[weave]

I need to find the opportunity to more seriously explore Irish whiskey.


As if I *really* need that.     

[Glass Case Of Emotion]

weave, on 18 July 2011 - 06:21 PM, said:

I really need to find the opportunity to more seriously explore Irish whiskey.


As if I *really* need that.     

better

[korab rules]

weave, on 18 July 2011 - 06:21 PM, said:

I need to find the opportunity to more seriously explore Irish whiskey.


As if I *really* need that.     

Alcohol is good for your heart.  A couple fingers a night is just preventative medicine.  If you love your family, you really can't afford NOT to do it.

[Glass Case Of Emotion]

While I am a Whiskey Drinker, my brother and his wife are rum drinkers. While they were down in mexico last summer, they purchased what they thought would be a good compromise beverage. It is a Nicaraguan Rum called "Flor de Cana". It is distilled from molasses, but then the distillate is aged 5 years in charred oak barrels. It has the color of whiskey. I finally got around to opening it, but I had no idea what to make with it. It is WAY to sweet to drink straight. I got inspired and went out back to the herb patch and grab a bunch of fresh mint and made what I will call a Mojulep (soft J). It was actually quite refreshing.

I think, however, that I like rum even less now. It has to mascaraed as whiskey to even have a chance.

[korab rules]

LastPommerFan, on 18 July 2011 - 06:43 PM, said:

While I am a Whiskey Drinker, my brother and his wife are rum drinkers. While they were down in mexico last summer, they purchased what they thought would be a good compromise beverage. It is a Nicaraguan Rum called "Flor de Cana". It is distilled from molasses, but then the distillate is aged 5 years in charred oak barrels. It has the color of whiskey. I finally got around to opening it, but I had no idea what to make with it. It is WAY to sweet to drink straight. I got inspired and went out back to the herb patch and grab a bunch of fresh mint and made what I will call a Mojulep (soft J). It was actually quite refreshing.

I think, however, that I like rum even less now. It has to mascaraed as whiskey to even have a chance.

What you have is barrel aged cane liquor.  Cane liquor is the drink of the masses in central america.  It ranges from gasoline to somewhat drinkable in quality.  Barrel aged is obviously a step up.

I spent some time in Costa Rica as a young man and drank some cane liquor.  It is not good for you.  The most interesting way I consumed it was as a shooter with a sea turtle egg dumped in it.

[weave]

korab rules, on 18 July 2011 - 07:01 PM, said:

What you have is barrel aged cane liquor.  Cane liquor is the drink of the masses in central america.  It ranges from gasoline to somewhat drinkable in quality.  Barrel aged is obviously a step up.

I spent some time in Costa Rica as a young man and drank some cane liquor.  It is not good for you.  The most interesting way I consumed it was as a shooter with a sea turtle egg dumped in it.

I'm curious why you would say that distillate made from cane is any worse for you than distillate made from malted barley?  They only difference should be the source of the sugars consumed during fermentation.  As long as the first and last runnings are abandoned the distillate should be no more or no less bad for you than distillate made from corn, barley, or potatoes.

[korab rules]

weave, on 18 July 2011 - 07:11 PM, said:

I'm curious why you would say that distillate made from cane is any worse for you than distillate made from malted barley?  They only difference should be the source of the sugars consumed during fermentation.  As long as the first and last runnings are abandoned the distillate should be no more or no less bad for you than distillate made from corn, barley, or potatoes.

I suspect that in Central America they aren't discarding ANYTHING.  All I know is it was often like drinking lighter fluid and resulted in the type of hangover you would expect from drinking lighter fluid.

[biodork]

LastPommerFan, on 18 July 2011 - 06:43 PM, said:

While I am a Whiskey Drinker, my brother and his wife are rum drinkers. While they were down in mexico last summer, they purchased what they thought would be a good compromise beverage. It is a Nicaraguan Rum called "Flor de Cana". It is distilled from molasses, but then the distillate is aged 5 years in charred oak barrels. It has the color of whiskey. I finally got around to opening it, but I had no idea what to make with it. It is WAY to sweet to drink straight. I got inspired and went out back to the herb patch and grab a bunch of fresh mint and made what I will call a Mojulep (soft J). It was actually quite refreshing.

I think, however, that I like rum even less now. It has to mascaraed as whiskey to even have a chance.

korab rules, on 18 July 2011 - 07:01 PM, said:

What you have is barrel aged cane liquor.  Cane liquor is the drink of the masses in central america.  It ranges from gasoline to somewhat drinkable in quality.  Barrel aged is obviously a step up.

I spent some time in Costa Rica as a young man and drank some cane liquor.  It is not good for you.  The most interesting way I consumed it was as a shooter with a sea turtle egg dumped in it.

You might try using it to make a caipirinha -- very limey, but it's meant to be made with cane rum and the lime cuts the sweetness.

[Eleven]

biodork, on 19 July 2011 - 01:05 PM, said:

You might try using it to make a caipirinha -- very limey, but it's meant to be made with cane rum and the lime cuts the sweetness.

Or you could just drink the cachaca straight, which is a mistake I made (repeatedly) a few weeks ago at Sole on Elmwood.

[Glass Case Of Emotion]

weave, on 18 July 2011 - 07:11 PM, said:

I'm curious why you would say that distillate made from cane is any worse for you than distillate made from malted barley?  They only difference should be the source of the sugars consumed during fermentation.  As long as the first and last runnings are abandoned the distillate should be no more or no less bad for you than distillate made from corn, barley, or potatoes.

Assuming that they distill it to the same rules as the US (this may be a stretch) the distillate is only 80% ethenol. That other 20 percent can make a HUGE difference, smooth wheat Bourbons vs sharp rye Bourbons for example. I imagine having a sugar as powerful as cane would create some incredible congeners and fusel oils. in the ferment. I imagine yeast on crack.

[weave]

LastPommerFan, on 19 July 2011 - 03:00 PM, said:

Assuming that they distill it to the same rules as the US (this may be a stretch) the distillate is only 80% ethenol. That other 20 percent can make a HUGE difference, smooth wheat Bourbons vs sharp rye Bourbons for example. I imagine having a sugar as powerful as cane would create some incredible congeners and fusel oils. in the ferment. I imagine yeast on crack.

I am reluctant to take this thread down the rabbit hole of fermentation science but the source of the sugar is irrelevant.  Sucrose is sucrose, maltose is maltose, etc etc regardless of the plant it originated from.  The yeast doesn't care what the source is, they only care that a short chain sugar is present to metabolize.

Congeners and fusels are probably the issue.  All brewing yeasts throw fusels. For most strains how much fusels are produced is dependent on fermentation temperature. Hotter fermentation temperature = more fusel alcohol produced.  And that may be where cane distillate gets nasty.  Smaller operations may not bother with the expense of controlling fermentation temp in their cane fermentations.  And it gets purt dam warm down in them thar tropics.

The whole idea behind removing the 1st and last portion of the distillate is to get rid of fusels etc.  If they aren't doing that then yeah, nasty booze.  But if they do dispose of the first and last runnings I see no reason why cane liquor wouldn't become every bit as smooth and tasty as any other distillate.

[korab rules]

weave, on 19 July 2011 - 03:49 PM, said:

I am reluctant to take this thread down the rabbit hole of fermentation science but the source of the sugar is irrelevant.  Sucrose is sucrose, maltose is maltose, etc etc regardless of the plant it originated from.  The yeast doesn't care what the source is, they only care that a short chain sugar is present to metabolize.

Congeners and fusels are probably the issue.  All brewing yeasts throw fusels. For most strains how much fusels are produced is dependent on fermentation temperature. Hotter fermentation temperature = more fusel alcohol produced.  And that may be where cane distillate gets nasty.  Smaller operations may not bother with the expense of controlling fermentation temp in their cane fermentations.  And it gets purt dam warm down in them thar tropics.

The whole idea behind removing the 1st and last portion of the distillate is to get rid of fusels etc.  If they aren't doing that then yeah, nasty booze.  But if they do dispose of the first and last runnings I see no reason why cane liquor wouldn't become every bit as smooth and tasty as any other distillate.

I don't know anything about fusels, but I can assure you that drinking large quantities of rot gut cane liquor in central america is a very bad idea for us soft bellied gringos.

[weave]

korab rules, on 19 July 2011 - 03:52 PM, said:

I don't know anything about fusels, but I can assure you that drinking large quantities of rot gut cane liquor in central america is a very bad idea for us soft bellied gringos.

Yeah, I know how that goes.  It starts out as a good time.  It gets late and you bring someone home.  But in the morning you wake up with a beast of a headache, you smell like death, and that girl you woke up next to has an adam's apple.  And you still don't want to talk about the tattoo. We've all been there.

[korab rules]

weave, on 19 July 2011 - 04:08 PM, said:

Yeah, I know how that goes.  It starts out as a good time.  It gets late and you bring someone home.  But in the morning you wake up with a beast of a headache, you smell like death, and that girl you woke up next to has an adam's apple.  And you still don't want to talk about the tattoo. We've all been there.

Costa Rica is a wonderful country - their women love americans - they also have a great affection for blue eyes, some colonial hold over, I guess.  As for a young, blue eyed american man like myself 20 years ago?  Well, lets just say that things never went so badly that I was forced to be indiscriminate at the end of the night.

The rest of your story is pretty much on the mark.

If you are ever looking for an ego boost, spend a couple hours in a Costa Rican brothel.  Don't buy the goods, just have a few drinks and hang out.

[Glass Case Of Emotion]

weave, on 19 July 2011 - 03:49 PM, said:

I am reluctant to take this thread down the rabbit hole of fermentation science but the source of the sugar is irrelevant.  Sucrose is sucrose, maltose is maltose, etc etc regardless of the plant it originated from.  The yeast doesn't care what the source is, they only care that a short chain sugar is present to metabolize.

Congeners and fusels are probably the issue.  All brewing yeasts throw fusels. For most strains how much fusels are produced is dependent on fermentation temperature. Hotter fermentation temperature = more fusel alcohol produced.  And that may be where cane distillate gets nasty.  Smaller operations may not bother with the expense of controlling fermentation temp in their cane fermentations.  And it gets purt dam warm down in them thar tropics.

The whole idea behind removing the 1st and last portion of the distillate is to get rid of fusels etc.  If they aren't doing that then yeah, nasty booze.  But if they do dispose of the first and last runnings I see no reason why cane liquor wouldn't become every bit as smooth and tasty as any other distillate.

You are, of course, correct. The mash makes the sweetness difference in the Rum, but it is likely the fermentation heat and/or distillation practices that cause the gut rot pain.

[biodork]

Nifty soapstone glasses for chilling (but not diluting) your drink:

http://www.thinkgeek...?cpg=165CP

They look like sake glasses, but neat idea.  I've definitely struggled with getting the amount of ice right to chill but not ruin my scotch.

[weave]

biodork, on 27 July 2011 - 04:59 PM, said:

Nifty soapstone glasses for chilling (but not diluting) your drink:

http://www.thinkgeek...?cpg=165CP

They look like sake glasses, but neat idea.  I've definitely struggled with getting the amount of ice right to chill but not ruin my scotch.

Ice?  

J/K I find that I don;t need ice with good single malt.  I do prefer a cube or two with some of my bourbons.


And I'm off to a local watering hole in a bit to have a dram or two of MacAllan 12.  It's good to have a bar with a great whiskey selection within walking distance.


Edit- I would think that freezer temp is too cold for good whisky.  Refrigerator temp may be about right though.

[biodork]

weave, on 27 July 2011 - 05:07 PM, said:

Ice?  

J/K I find that I don;t need ice with good single malt.  I do prefer a cube or two with some of my bourbons.


And I'm off to a local watering hole in a bit to have a dram or two of MacAllan 12.  It's good to have a bar with a great whiskey selection within walking distance.


Edit- I would think that freezer temp is too cold for good whisky.  Refrigerator temp may be about right though.

lol sorry, I'm still a noob with the whisky and trying to find the best way to drink it.    Adding water to good liquor just feels wrong, but I need something to tone it down for me while I get acclimated.  I'll get there!

[Braedon]

biodork, on 27 July 2011 - 04:59 PM, said:

Nifty soapstone glasses for chilling (but not diluting) your drink:

http://www.thinkgeek...?cpg=165CP

They look like sake glasses, but neat idea.  I've definitely struggled with getting the amount of ice right to chill but not ruin my scotch.

I use the Glencairn glass almost exclusively, although I will use a white wine glass or tulip if one's not available.  


Nothing wrong with the ice Bio.  If that's how you like it, roll with it.  A close friend of mine has been drinking single malt for decades, and swears by one cube.  Who am I to go snob on him?  I do anyway, but that has more to do with my self-centered narcissism than his taste in whisky  

That said, a few drops of water do wonders to whisky.  Stick the tip of your finger in a glass of water, and make a quick tap motion downwards so the drops fall into the glass.  Then a light swirl, nose it, then sip.  Rinse.  Repeat.

[Glass Case Of Emotion]

biodork, on 27 July 2011 - 05:20 PM, said:

lol sorry, I'm still a noob with the whisky and trying to find the best way to drink it.    Adding water to good liquor just feels wrong, but I need something to tone it down for me while I get acclimated.  I'll get there!

Diluting alcohol is absolutely acceptable. The bottle proof is simply the starting point. People have been dilluting liquor and wine for thousands of years.

I suggest the book A History of the World in Six Glasses to everyone on this thread. Exceptional review of the global impact of alcohol and caffeine based beverages. I recieved it as a christmas present a few years ago in a basket witha  bottle of italian wine, a six pack of Southern Tier beer, a bottle of Makers Mark, a can of english tea, a pound of sumatran coffee and a 20 oz coke. Best christmas present ever.

[Eleven]

LastPommerFan, on 28 July 2011 - 07:42 AM, said:

Diluting alcohol is absolutely acceptable. The bottle proof is simply the starting point. People have been dilluting liquor and wine for thousands of years.

I suggest the book A History of the World in Six Glasses to everyone on this thread. Exceptional review of the global impact of alcohol and caffeine based beverages. I recieved it as a christmas present a few years ago in a basket witha  bottle of italian wine, a six pack of Southern Tier beer, a bottle of Makers Mark, a can of english tea, a pound of sumatran coffee and a 20 oz coke. Best christmas present ever.

Just finished that book last weekend.  It's good.

And whisky needs a little water or a little ice to open it up, anyway.

[JoDo]

cvanvol, on 13 July 2011 - 07:03 AM, said:

I could never find it in buffalo but here in virginia I love a bottle of Dickel and its a reasonable price. Also for about double the price the barrel select is very very good.

I've wanted to try that but I haven't found it here in the PacNW.  It's what the old man in the blues guitar movie "Crossroads" was drinking.  

I'll chime in on my latest in whiskey tastes.  I definitely go through phases.  I had moved from drinking primarily Bushmill's and other Irish malts, Jameson, Tullamore, Michael Collins- to drinking Scotch. I had decided I enjoyed the blendeds more that the single malts and settled on the "affordable" Walker black.  I bought a friend a bottle of J Walker green as a gift and he shared it with me.  It was very good but I thought it was just a little smoother that the black.  Not as far beyond black than the black is beyond red label, if that makes any sense.  Well after a night of over indulgence of a bottle of single malt (half a bottle between two of us) I cannot enjoy the smoky flavor of scotch just yet.  I am a 1,2 or 3 shot a night guy so a 1/4 bottle wrecked my world the next day.  That being said I have started to acquire a taste for bourbon.  I like Maker's, and REALLY like Hayden Basil though the $45 tag on that on keeps me from buying it very often.  Woodford Reserve I enjoyed though it is not quite as smooth, I do like a good burn as it goes down.  My latest bottle is Eagle Rare from the Buffalo Trace distillery.  It as well is very good.  As always I drink all my whisk(e)y's neat with maybe a glass of Canada Dry ginger ale to sip every so often to clear my pallet.  Glad this thread was revived.

[korab rules]

I love the thought of whisky/ey at 9:30 in the morning!

[DR HOLLIDAY]

korab rules, on 28 July 2011 - 08:57 AM, said:

I love the thought of whisky/ey at 9:30 in the morning!

Feel the Burn!

[weave]

JoDo, on 28 July 2011 - 08:39 AM, said:

I've wanted to try that but I haven't found it here in the PacNW.  It's what the old man in the blues guitar movie "Crossroads" was drinking.  

I'll chime in on my latest in whiskey tastes.  I definitely go through phases.  I had moved from drinking primarily Bushmill's and other Irish malts, Jameson, Tullamore, Michael Collins- to drinking Scotch. I had decided I enjoyed the blendeds more that the single malts and settled on the "affordable" Walker black.  I bought a friend a bottle of J Walker green as a gift and he shared it with me.  It was very good but I thought it was just a little smoother that the black.  Not as far beyond black than the black is beyond red label, if that makes any sense.  Well after a night of over indulgence of a bottle of single malt (half a bottle between two of us) I cannot enjoy the smoky flavor of scotch just yet.  I am a 1,2 or 3 shot a night guy so a 1/4 bottle wrecked my world the next day.  That being said I have started to acquire a taste for bourbon.  I like Maker's, and REALLY like Hayden Basil though the $45 tag on that on keeps me from buying it very often.  Woodford Reserve I enjoyed though it is not quite as smooth, I do like a good burn as it goes down.  My latest bottle is Eagle Rare from the Buffalo Trace distillery.  It as well is very good.  As always I drink all my whisk(e)y's neat with maybe a glass of Canada Dry ginger ale to sip every so often to clear my pallet.  Glad this thread was revived.

Have you tried MacAllan and Oban yet?  They are both very low in smoke and peat.



I ended up sitting down to a flight of bourbons last night.  Parker's Heritage cask strength, Russell's Reserve, and Jefferson's Reserve.  Started out with the lowest priced of the three, Russell's Reserve.  It's a Wild Turkey product.  Served neat.  Smooth and a little sweet. Nice caramel flavors.  It had a floral note in the nose that I never get out of other Wild Turkey product.  Enjoyed it alot.  Parkers was next. Also served neat.  I didn't realize it was 124 proof when I ordered it.  Yeah, it was a touch hot.  It also had alot of barrel notes, heavy in vanilla and caramel, and a touch woody as well.  Definitely needed a touch of water to settle it down enough to enjoy it.  Jeffersons was the last pour. It comes from a small microdistillery in Kentucky. Served neat.  Caramel was the dominant impression.  But smooth, soft, and very drinkable. Almost fruity on the tongue before a long barrel finish. It was the lightest flavored of the three.  Tasted very much like a wheated bourbon to me.  

Of the three, Russell's Reserve was my favorite.  Good thing I was walking because I had a pint of Ithaca Cascazilla on tap while I was there too.  

[MattPie]

Tried something a little different this weekend: Michael Collins 10-year, Single Malt, *IRISH* whiskey. Really good, although if I didn't know I'd have figured it was Scots Whisky. Certainly went down in well in the wee hours after baking in the sun all day Saturday.