Discussion in 'Food' started by Woodsroamer, Jul 31, 2019.
You’re right, I haven’t got old enough to lose my sense of taste
I used to have a much bigger single malt collection, maybe three times as many, but one day I decided they were wasting space and I drank them all (not in the same day, of course). Though my intention was to blow them all out, I finally got down to a small list of stuff that was just too good not to keep. And I've been keeping them in stock since, replacing as I finish. Though I only drink single malt on special occasions. Like, when I'm out of cheaper blended...
It's these four - Glenlivet Nadurra 16, Glenmorangie 18, Talisker 10, and Lagavulin 16. (The Bowmore 10 is just one I picked up to try the last time the liquor store did a store-wide sale, which is when I normally restock. In fact, I should drink some...)
Not for backwoods enjoyment, but since we have some gin aficionados here, I’ll toss up a link to my (aging) Martini FAQ.
A clean crisp martini might be just the thing to ease the transition back into civilization after a long outing.
If I’d only tried something like Laphroaig, I’d think that too.
Try some MacCallan or Glenfiddich. Johnny Walker Black label also is pretty good. Put about a tablespoon of spring water or filtered water (no chlorine taste) in the glass, then pour the whisky.
Like goon says, or, over ice. The ice cuts the alcohol bite and brings out the subtle sweetness. Taste more with the center and back of your tongue than with the tip; the taste buds there are better suited for the flavors.
Speyside malts are the most popular / palatable with early Scotch drinkers.
I studied at the University of Edinburgh for a year and a half back in the 80s. I was soooo looking forward to becoming a true Scotch expert and aficionado, but -- as much as I was enamoured with the idea -- I just couldn't handle Scotch. In the best cases, it tasted like medicine... strong medicine for serious ailments that called for heroic measures.
Someone told me, "Wait until you're 40. Try it again."
Sure enough... it was like someone flipped a switch on my 40th birthday.
Glennfiddich is a good easy entry into the world of single malts. I would recommend The Dalmore 12 as a good next one to try.
I don’t complicate anything .
Speaking of Scotch... deep in the backwoods of a frosty morn might be the perfect environs for taking a skalk.
‘The skalk refers to the Scottish Hebridean tradition of drinking a dram of whisky as an aperitif before breakfast. The word is an anglicization of the Scots Gaelic word scailg meaning literally "a sharp blow to the head." The tradition was notably observed by the English writer Samuel Johnson during his tour of the Western Isles of Scotland. In his A Journey to the Western Islands of Scotland, Johnson remarks that "A man of the Hebrides, for of the woman's diet I can give no account, as soon as he appears in the morning, swallows a glass of whisky; yet they are not a drunken race, at least I never was present at much intemperance; but no man is so abstemious as to refuse the morning dram, which they call a skalk." In modern usage, the term skalk is used in Scotch whisky drinking culture to refer to a casual glass of whisky in the morning.”’
Great, now I have a name for it...
That’s what I was thinking
Made local right here in Gatlinburg
Man its smoooth....
Ya thought I'd say Apple Juice didn't ya....
For me its Buffalo Trace or Old Camp peach pecan.
I tried gin tonight for the first time and have to say I love it. I’ve been a fan of pine needle tea and the one I tried reminded me of it.
The bar tender couldn’t believe it when I downed it after a couple sips
Actually, about one bottle-cap's worth of water in a shot of scotch -- particularly a fine single malt -- releases more of the flavor of the liquor (and augments the "kick"). This also works with fine Irish Whisky. At least, that's what I was taught. My experience agrees.
Yes, once upon a time when I was visiting establishments that specialized in flights of fine Scotch whiskies, they would serve them neat with water and ice on the side. The idea was to sample them in all three variations, which is apparently a practice among connoisseurs in Scotland.
But, in practice, I tend to find a style I have a taste for at the moment and stick with it. Normally it's rocks (as the ice melts you get the added water effect) but lately it's been neat.
What makes scotch so popular?
It tastes like whiskey
Mine goes by a few names...I buy it in a mason jar. Fuel,antiseptic, paint stripper and snakebite medicine all in one..WV finest...
You got me there
1) They, the Scots, invented whiskey (or, as they spell it, whisky). (Yeah, yeah, history is is complicated, but yeah.)
2) Love it or hate it, Scotch whisky has a fine keen taste. Love it or hate it, Bourbon whiskey has a sweet thick taste.
3) The Scots have been paying serious attention to quality for about 30 years longer than the Americans.... but the Americans are catching up fast.
4) It’s really good
5) Connosieurs are into details and differences. There are real differences between different kinds of Scotch. Not so much with good American and Japanese whiskeys.
I'll agree with what BradGad said, particularly #2 & #4.
Japanese whiskies, though, I can't really speak to their variation but from my experience they taste closer to Scotch than whisky / whiskey from other regions (Irish, American, Canadian). The Japanese whisky industry is still relatively juvenile and has trouble keeping up with demand; it's really hard to get more than one variety here in the states.
When I was in Macau a couple days last month, I did have the opportunity to see a variety of Japanese whiskies mostly unseen here in the states. Unfortunately I could only window shop. They ran $125 - $300 USD a bottle.
For me it's a toss up between Johnny Walker Blue Label, Southern Comfort Black Label, and Wild Turkey Rare Breed.
Maker's Mark, Jim Beam or Tanqueray Sterling vodka with a couple small cans of V-8.
Shoot yea, I love me some Bulleit. As a matter fact I'm getting low I need another bottle
I'm a bulleit or Jameson kind of guy. Occasionally in. the winter I'll take a little fireball and some instant apple cider mix and make what's called a "liquid apple pie" I learned from a guy on youtube that goes by "woodswalker1965"
Take it step farther...
What does Whiskey, Scotch, Rum, Bourbon, Tequila, Gin and Vodka all have in common?
Almost Nothing, and, Absolutely Everything.
I distill my own whiskey. No more hangovers from store bought crap.
I like year old hearts cut UJSSM aged on white oak.
Like with other (non-distilled) types of drinking alcohol, traditionally the fundamental differentiator has been the source of the sugar that is fermented into alcohol. Not the only difference, but that's where it started. And, of course, those sources of sugars tended to be what was available in the region. Some were harvested in a sugar form already (like sugar cane for rum or grape juice for wine) while others were harvested as starches, then broken down by enzymes (mashing) into sugars (like barley for Scotch and beer, corn for American whiskey, etc).
These days, though, some alcohols are made using non-traditional sugar sources. Still get you drunk, though.
I don't know guys - ya'll must be walking about in PJ's in your local park. After a long day in the sun, rain or snow enjoying the dickens out of yourself and dragging your butt back to base camp, all you should want is a great meal and getting into that magical zone.
Sometimes that zone causes one to forgo a great meal and just settle for desert (peach cobbler made in a Dutch oven cut into 4 man sized slices). The way I see it - 4 guys and a 5th of booze per night is just what the doctor called for - 3 ounces right off the bat and then just settle back and slowly sip the next three, as you settle in. I prefer Brandy but anything will do after coasting into the zone. If you're solo, a good meal and campfire is good enough for me, as when you have to do all the work, instead of sharing the duties with a couple other guys - early to bed and early to rise is probably what's important.
Evan Williams is certainly priced better but I've come to prefer JD Tennessee Honey
I didn't know the Japanese made whiskey, not too impressed with their food , probably not going to try this drink either. I mean if someone hands me some and says try this I definitely will.
For winter I like something sweeter that you can warm up and add stuff to like just rum.
The rest of time I like a single malt scotch or a smooth Blended Irish whiskey (kilbeggans.)
Going longer distances weight is an issue I would go with Stroh 80 or Everclear. So basically I'm not that picky but I'm also not a goober who just drinks cheap garbage all the time.
I like their food but then again I work with Japanese and the real food is far better thank the “Japanese steak houses”
Plus if you don’t drink it you can use it in your stove! Also you need a gif for an avatar... starts off the question mark meaning no avatar then flashes a ghostly face, then back again!
If you like Scotch, you'll like Japanese whisky. Using the rest of their cuisine as a reference point isn't really relevant; It's not something native to their land that evolved with the rest of their cuisine, like Sake.
Instead, Japanese whisky is deliberately modeled after Scotch, an attempt to reproduce (and compete with) the best whiskies in the world, and they've been doing a good job of it.
This one used to be in my collection, it's probably the only one you're likely find in the states available at a liquor store. Not too expensive, either.
Exactly why would I want to encourage this competition? Why can't they make their own stuff instead of horning in on another's cultural icon? There is plenty of Japanese stuff that to be considered authentic must be made in Japan or by Japanese people. Also my family is Scottish so...
Having said that; if it's all just about the taste and quality to a guy then I don't have an argument against it drink what you like the taste and feel of.
It not like a cheap Chinese knockoff of an American product. More of an homage, showing respect. There's plenty of market to go around. Apparently a cultural gap here is leading you to take it the wrong way.
But you're right, whatever floats your boat.
Well the first Japanese man to really tackle single malt whisky learned it from the Scots in 1919. So if they didn't have a problem with the idea, I don't see why you should. Culture is meant to be shared and appreciated. The Japanese do a damn good job of that, especially when it comes to whisky.
Buffalo bourbon, one of the excellent whisky's from the Suntory distiller in Japan, Monkey Shoulder for a lovely blended scotch that doesn't cost a bajillion dollars. I've heard great things about High West Whiskey, but have not tried any of their various types yet.
I also recently finished a bottle of Metallica's Blackened whiskey, also a blend finished in black brandy casks while they play their music to the barrels. No joke. Each batch has it's own playlist. I've been a fan of theirs for years so I had to try it. It's ok. Nothing ground breaking, but drinkable.
NOTE: Interesting to realize not only do the Japanese make amazing whiskey, the own a pretty decent chunk of American companies now too: https://www.suntory.com/brands/index.html
Nothing beats homemade! But when my demand exceeds my supply, Old Everholt is a fantastic rye at an unbeatable price point.
It rocked my world.
Nice, an Islay single malt... I don't think I've tried that one.
Have you tried Lagavulin?
I have had one sampling of Lagavulin 16. It was incredible.
Another vote for Bushmills. Nothing better!
I make my drink, kinda like a rusty nail variant I suppose.
I call it the Poor Chosely.
6 parts Jameson, 1 part bearenjager, 2 parts Drambuie, and a hearty dash of amores melipona bitters. Throw it in the flask. Barring that? Glenlivet or Lagavulin, 16 or 18 if I can afford it.
My favorite is Evan Williams Black Label, but every once in awhile I pick up some Bottled In Bond stuff like Evan Williams White Label or Old Grand-Dad 100.
I decided to pack up my camping gear after my midnight shift ended this morning and hauled butt to the woods, sippin on OGD 100 in my hammock and watching the gators float by is an awesome start to my weekend!
This summer I discovered Basil Hayden Dark Rye.
Well I got to try a single malt scotch last night and it was good, but didn’t compare to the Irish whiskey samples they were handing out. That could have been because the Irish was a higher end than the scotch but not sure.