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zatic
Zurich15358 Posts
On January 26 2013 11:10 BeMannerDuPenner wrote: how is it compared to the uigeadail? got that for christmas from my mam, the corryvreckan is the other ardbeg i really wanted to try. Didn't try the uigeadail yet so I can't say. I really liked the Corryvreckan though, go for it if you like Ardbeg. | ||
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BeMannerDuPenner
Germany5638 Posts
On January 26 2013 23:03 Rubyfire wrote: I so much recommend Blanton's Straight from the Barrel. I've got a bottle of the 2011 edition at 132.5 proof. Add 2-3 drops of water and enjoy a fantastic variety of flavors. I'm usually not the bourbon guy, but this one is just insanely good. yeah its quite intense and a rather cheap buy if you think about how much water you could add and still have ~45% and good flavor left. was one of the first bourbons my gf really got into, tho she always drinks it straight no water. On January 27 2013 23:44 zatic wrote: Didn't try the uigeadail yet so I can't say. I really liked the Corryvreckan though, go for it if you like Ardbeg. who doesnt like ardbeg ~~ think ill get it once more of the uigeadail is gone. only heared good things about it. btw anyone has tried any of the "fancier" laphroaigs? know the ten,triple wood and quarter cask(which is grreat). | ||
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OminouS
Sweden1343 Posts
On January 28 2013 00:36 BeMannerDuPenner wrote: yeah its quite intense and a rather cheap buy if you think about how much water you could add and still have ~45% and good flavor left. was one of the first bourbons my gf really got into, tho she always drinks it straight no water. who doesnt like ardbeg ~~ think ill get it once more of the uigeadail is gone. only heared good things about it. btw anyone has tried any of the "fancier" laphroaigs? know the ten,triple wood and quarter cask(which is grreat). Ardbeg is hands down my favorite destillery for so many reasons. I can only agree there. I've tried the 18 year old Laphroaig, and tbh, it's the only one I actually enjoyed from them. Tripple wood was fine but kind of meh, the other two you mentioned doesn't suit me at all. The 18 year Laphroaig still has that smokey character that so many fans seem to like, but it's much more balanced and that fusel oil (correct word? googled it) taste that I can't stand is all but gone. Some more fruity flavors get to visit the otherwise very 'alcohol tasting' whisky that is Laphroaig wich brings your thougths towards peaches, toffee and raisins. Fact is, the 18yr one is probably on my top 20 list. So I would recommend it. If you have some extra cash that is  Bougth a Bunnhabhain 37 years old, matured on a bourbon cask alongside a 18 year old Isle of Jura that I'm going to try out on friday. Also Octomore 5.1_169ppm. Looking forward to it ^^; | ||
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Abraxas514
Canada475 Posts
On January 31 2013 07:44 OminouS wrote: The 18 year Laphroaig still has that smokey character that so many fans seem to like, but it's much more balanced and that fusel oil (correct word? googled it) taste that I can't stand is all but gone. I had to google that because I've never heard of it, and I've been studying scotch for three years now (mostly hands on )The "fusel alcohol" are byproducts of fermentation. These are very important in whisky to give it "dat flavor". Anyone who's studied distillation would recognize the "tail" as a part that needs to be cut from the rest of the batch due to it tasting pretty awful. This is because it has the highest concentration of toxic fusels. Vodka on the other hand is supposed to have no fusels present, mostly by multiple distillation. This is why whisky drinkers hate vodka and the other way around. What I assume you mean is the peat flavors? These naturally disappear with time in the cask. Personally, I love peat, and as such McLelland's Islay which is bowmore at 5 years is my favorite "strong whisky". Peat flavors are accrued during the drying process where peat is burnt in an oven to generate heat, and the peat smoke leaks upwards into the malted barley and sticks. | ||
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OminouS
Sweden1343 Posts
On January 31 2013 11:29 Abraxas514 wrote: I had to google that because I've never heard of it, and I've been studying scotch for three years now (mostly hands on )The "fusel alcohol" are byproducts of fermentation. These are very important in whisky to give it "dat flavor". Anyone who's studied distillation would recognize the "tail" as a part that needs to be cut from the rest of the batch due to it tasting pretty awful. This is because it has the highest concentration of toxic fusels. Vodka on the other hand is supposed to have no fusels present, mostly by multiple distillation. This is why whisky drinkers hate vodka and the other way around. What I assume you mean is the peat flavors? These naturally disappear with time in the cask. Personally, I love peat, and as such McLelland's Islay which is bowmore at 5 years is my favorite "strong whisky". Peat flavors are accrued during the drying process where peat is burnt in an oven to generate heat, and the peat smoke leaks upwards into the malted barley and sticks. No peat is not the flavor I'm describing, I'm a big sucker for that. I don't say that the taste litterary comes from 'fusel oils' (still, if that is the correct term, I'm just using google translate on the swedish word 'finkel'), but it's the best way to describe the taste of younger Laphroaigs that I dislike, because it reminds me of just that. Edit: Following is a qoute from wikipedia, if you consider that a scource: + Show Spoiler + The flavouring of whisky is partially determined by the presence of congeners and fusel oils. Fusel oils are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A variety of methods are employed in the distillation process to remove unwanted fusel oils. | ||
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TheQuiff
Scotland91 Posts
I live in scotland and i believe a few would envy where i live and luckly i have a shop near my work where they sell fine wines and ofc whisky. It's unbelivable, it has a whole wall about 20-30foot long of different whiskys, from blended, scotch, some american stuff and ofc my personal favourite single malt. They do have alot about 8 years old and some from 15-20 years but you would have to pay a fair price for those. Atm i'm on low budget so i drink blended and atm its Glens, Famous grouse and some baileys on (not that creamy suff )It's nice to have a very sweet woody whisky with a cigar. Recently did that while watching the MLG was a pleasant experience | ||
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Harvey18
Netherlands165 Posts
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mono_regio
Germany77 Posts
My favourite would probably be Oban, though I like the smoky stuff as well - Ardbeg, Laphroaig, Caol Ila. Highland Park, Slyrs (from Bavaria) or Aberfeldy are nice as well and if you get the chance def check out the Ledaig | ||
Olli
Austria24422 Posts
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TheQuiff
Scotland91 Posts
Just trying to find more whisky, was very lucky to have a distillery about 10miles from my house in scotland and it made the smoothest single malt whisky and i would gladly pay £100 for a bottle but sadly they closed down 10 years ago | ||
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Abraxas514
Canada475 Posts
On January 31 2013 22:25 OminouS wrote: No peat is not the flavor I'm describing, I'm a big sucker for that. I don't say that the taste litterary comes from 'fusel oils' (still, if that is the correct term, I'm just using google translate on the swedish word 'finkel'), but it's the best way to describe the taste of younger Laphroaigs that I dislike, because it reminds me of just that. Edit: Following is a qoute from wikipedia, if you consider that a scource: + Show Spoiler + The flavouring of whisky is partially determined by the presence of congeners and fusel oils. Fusel oils are higher alcohols than ethanol, are mildly toxic, and have a strong, disagreeable smell and taste. An excess of fusel oils in whisky is considered a defect. A variety of methods are employed in the distillation process to remove unwanted fusel oils. Funny, wikipedia seems to contradict itself: Some beverages, such as rum, whisky (especially Bourbon), incompletely rectified vodka (eg Siwucha), and traditional ales and ciders, are expected to have relatively high concentrations of fusel alcohols as part of the flavour profile. In any case, the youngest version of Lapgroiag I've tried was the quarter cask and that tasted amazing. | ||
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crms
United States11933 Posts
Makers on ice or Makers and Coke are about the best two drinks you can have. I tried a ton of other whiskeys over Thanksgiving with my Uncle who has a pretty nice home bar and as a college professor he gets a lot of nice donations from try hard students. I wish I could remember the names of those I tried to get some more input from the experts! I never imagined myself to be a whisky fan but I just can't get enough of that smooth bourbon! | ||
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OminouS
Sweden1343 Posts
On February 01 2013 01:37 Abraxas514 wrote: Funny, wikipedia seems to contradict itself: In any case, the youngest version of Lapgroiag I've tried was the quarter cask and that tasted amazing. Not necessarily, my qoute said that the fusel oils does add to the flavouring, but that you don't want too much of it or it will be 'considered a defect'. Your qoute states that they are 'expected to have relatively high concentrations of fusel alcohols', I'm guessing in comparison to regular vodka for example. So you are correct about it adding to the taste, but I'm correct that you don't want to much of it. More or less. Either way, diversity of taste. I can understand why people like the QC and standard 10yr, but it's just not for me. | ||
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Equity213
Canada873 Posts
And this might be blasphemy in this thread, but I have been consuming a shitton of this stuff lately: ![[image loading]](http://www.winesaver.com.au/thumbs/516284.jpg) My new favorite rum. Soft fruits like banana and coconut soften it right up. Neat, on a ice with a slice of lime, or with a splash of tonic water. Goddamnit this stuff is tasty. | ||
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arb
Noobville17921 Posts
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Equity213
Canada873 Posts
http://www.thebothy.ca/content/whisky Looks amazing, check out the whisky lists under each region. | ||
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nomyx
United States2205 Posts
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ieatkids5
United States4628 Posts
throughout college: pretty much just rail drinks, mixing crappy whiskey with coke and sprite, taking shots of crappy whiskey. good times. occasionally was exposed to stuff like JW red and black, Jack Daniels, Evan Williams, Woodford Reserve, Crown Royale, and some others. Took a bit to get used to them, but i started to enjoy them. the past 4-5 months i've been trying a lot of different whiskeys and seeing what kinds i like. stuff that i've had (in addition to above mentioned) include: - makers mark - Jameson - Jameson 12 - Bushmills white - George Dickel no.12 - some speyside single malt that i forgot the name of - glenmorangie 12 looking to try these in the near future - redbreast - bushmills black bush - yamazaki 12 - JW green | ||
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sam!zdat
United States5559 Posts
![[image loading]](http://www.luekensliquors.com/images/cornercreekbourbon.jpg) | ||
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Artrey
Germany270 Posts
On February 09 2013 07:38 ieatkids5 wrote: My whiskey experience so far: throughout college: pretty much just rail drinks, mixing crappy whiskey with coke and sprite, taking shots of crappy whiskey. good times. occasionally was exposed to stuff like JW red and black, Jack Daniels, Evan Williams, Woodford Reserve, Crown Royale, and some others. Took a bit to get used to them, but i started to enjoy them. the past 4-5 months i've been trying a lot of different whiskeys and seeing what kinds i like. stuff that i've had (in addition to above mentioned) include: - makers mark - Jameson - Jameson 12 - Bushmills white - George Dickel no.12 - some speyside single malt that i forgot the name of - glenmorangie 12 looking to try these in the near future - redbreast - bushmills black bush - yamazaki 12 - JW green Looks like you have nice, mild starter stuff there. Ever tried something peaty? Recently visited my first official whisky tasting in a local library. Of the six whiskies presented, I had three already at home (well, one 1:1, one cask strength and one in another version, so it was fine). :D Was funny to see the reactions of the others for Caol Ila though. Total love or hate. I feel like I have a nice mix now: ![[image loading]](https://dl.dropbox.com/u/55759071/whisky-1920-sharp.jpg) Glendronach 15yo Revival, Ardbeg Uigeadail and Highland Park 18yo still on my wishlist, but no need to rush, as there is plenty left to enjoy. =) Planning to get down to less open bottles though. Maybe ~12 instead of the current 20 (+rum/tequila/and mixing stuff). Not going to replace the Bushmills 10yo with a new one, but for sure the Laga 16yo when they are empty. I still like the full spectrum, sometimes more sherry, sometimes more peat. All so good. Posting about it always reminds me that I drink too rarely.. Cheers! | ||
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EPT
Amazing stuff if you like really hard, harsh smokey
