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rekamso posted:Is all of Glenlivet pretty much void of smoke? Yes. It's a Speyside scotch so it won't have very much smokiness to it. Are you looking for smokier/more heavily peated scotches or do you prefer the lack of smoke? If you like the lack of heavily peated Smokiness I would recommend scotches from Balvenie as a good starting point. Great scotch, good representation of the style and easy to find. For something in the middle, more bold and with a fair amount of smoke to it look at Highland Scotches. I recommend Dalmore and Oban as easy distilleries to try. Usually a bit more present but not extreme. Then you have the island scotches. Ones like Highland Park and Talisker tend to be moderately peated and tend to have very noticeable smokiness to them without it becoming the defining characteristic. The specifically Islay scotches are more island scotches and they typically do not gently caress around with the Peat and smoke. Grab yourself a bottle of Laphroiag Quarter Cask for a good example of the smokiest scotches.
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Sep 2, 2015 21:49
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i'm new to scotch and got my first bottle last night. a bottle of Monkey Shoulder blended malt. I liked it, it's good!
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Sep 4, 2015 18:59
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I have become fond of Black Velvet Reserve. I not a huge fan of normal Black Velvet but I picked up the Reserve for $14 on a whim because it was cheap and it says 8 years on the glass bottle. It isn't terribly complex but it is smooth and tasty, especially for its budget price point. Makes an especially nice Whisky Ginger. Perhaps I have been unfair to Canadian whisky, but only because the first Canadian stuff I ever drank was the free shooter of Canadian Mist I got at the liquor store on my 21st birthday. Thanks register guy, what a great gift.
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Sep 5, 2015 01:13
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There is plenty of drinkable Canadian whiskey, like you say it's not complex but good for a buzz.
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Sep 5, 2015 01:53
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Is it true that Canadian distilleries keep pretty much all their really good stuff in Canada and send their more mass marketable blends down south?
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Sep 5, 2015 02:32
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For every good but bland Canadian whiskey there is a not bland bourbon at the same price point.
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Sep 5, 2015 02:47
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wormil posted:The nose is wonderfully sweet with caramel and vanilla. Really, this stuff smells fantastic. Silky in the mouth but definitely a youngish bourbon, the alcohol is raw both on the nose and palate. This is a wheat bourbon and I find myself wishing for more rye to balance the sweetness. At $24 it isn't outrageous but doesn't beat any of the stand-by's in that price range (EC, WT, etc. ) but this is meant to compete against Makers. Pricewise it wins but I'm not sure about flavor, been too many years since I've tasted Makers. I've been drinking a lot of this lately since Costco always carries the big bottles of it for $35 which is the best liquor deal in the store in my opinion and works just fine as a "daily" bourbon. Speaking of Costco,   wormil posted:State liquor store is getting in some new stuff (for us). Any of this worth picking up? This might be an unpopular opinion here considering they rely heavily on MGP, distribute at 40% and are 100% dishonest in their labeling/marketing but I really like Templeton. I just wish it was like $10 cheaper torb main fucked around with this message at 03:07 on Sep 5, 2015 |
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Sep 5, 2015 02:51
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Just opened my bottle of Springbank 10 I think I've found a new favorite scotch
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Sep 6, 2015 23:48
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Finished off my bottle of Johnnie Black (I know but it was what it was) and was looking to try Green or maybe something like Glenlivet 12 to get into single malts but ended up getting Hibiki after a taste from the proprietor of the liquor store. Man am I glad I listened to that guy.
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Sep 7, 2015 02:42
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Deceptive Thinker posted:Just opened my bottle of Springbank 10 I just got one of these, but it is unopened (concentrating on finishing some of my multiple open bottles first). I am excited about it though, craft presentation and all. How would you describe it?
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Sep 7, 2015 03:53
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Mahler posted:I just got one of these, but it is unopened (concentrating on finishing some of my multiple open bottles first). I am excited about it though, craft presentation and all. How would you describe it? Sweet (honey, vanilla, fruit) up front, spicy on the back end, with light smoke
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Sep 7, 2015 04:45
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Alman posted:opinion here considering they rely heavily on MGP, distribute at 40% and are 100% dishonest in their labeling/marketing but I really like Templeton. I just wish it was like $10 cheaper Templeton is solid, but overpriced I agree. It would hard for me to pick it up when Russel's Reserve 6 is sitting next to it at same price point.
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Sep 7, 2015 05:10
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Skinny posted:Templeton is solid, but overpriced I agree. It would hard for me to pick it up when Russel's Reserve 6 is sitting next to it at same price point. I disagree. Templeton was overpriced, but it looks like there's been a huge price cut lately. At the $30 price point it's pretty solid. I would never choose Russel's Reserve over Templeton. Did a side by side Manhattan and everyone preferred the Rittenhouse. Working on finishing a bottle of Dalwhinnie 15 before I add any more Scotch to my cabinet. It's a struggle.
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Sep 7, 2015 08:03
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Bit of reading on the science of SPACE WHISKY http://www.thespiritsbusiness.com/2015/09/ardbeg-announces-groundbreaking-space-whisky-results/
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Sep 7, 2015 12:12
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trauma llama posted:I disagree. Templeton was overpriced, but it looks like there's been a huge price cut lately. At the $30 price point it's pretty solid. I wasn't knocking Templeton. I said it was solid (I quite like it actually), just not really worth the $40 shown in the photo we were discussing. I'm with you on the Rittenhouse; it is killer at the price point. However, when building a Manhattan it's not just the whiskey but also the vermouth, bitters, and ratios thereof that one must take into account. Certain whiskeys show better in different settings.
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Sep 8, 2015 06:17
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So, um, I'm running a bourbon tasting event tomorrow evening, and I am um, feeling woefully unprepared? Do you guys have any advice on how to run it, and what tasting notes I should be saying? (For reference, the bourbons are bookers, blantons and bulleit 10 year)
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Sep 8, 2015 16:30
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bunnyofdoom posted:So, um, I'm running a bourbon tasting event tomorrow evening, and I am um, feeling woefully unprepared? Do you guys have any advice on how to run it, and what tasting notes I should be saying? (For reference, the bourbons are bookers, blantons and bulleit 10 year) If you drink Bourbon regularly your palate should be adequately prepared to taste, appreciate and describe what you are imbibing. If you haven't drank much Bourbon but are used to drinking another complex spirit (Scotch, Brandy, etc...) you should still be more than capable or translating what you experience into words. If you drink wine or craft beers you should have the range of taste experience and vocabulary to be able to sound competent with general terms like; fruity, hoppy, light but also be able to delve deeper into descriptive terms such as; blackberry, honey, molasses. Just to make you aware, there is no such thing as an incorrect descriptive term, tasting is very personal, an inexperienced drinker can sometimes bring something to the table that an expert has missed. Take small sips, try and get it around your mouth without it looking like you are using mouthwash. Warm it in your mouth (personal preference, sometimes professional preference) and think about where you taste it first; front of the mouth, back, roof, throat. I prefer some whiskies because they hit the front of my mouth and dislike others because they stick to the roof of my mouth. There are tasting charts that can help you start with basic descriptive terms then lead you into the more complex terms, by all means have a look at one of these, they can help you come up with terms you may never have thought of but it can also restrict your thinking into pigeon-holing your tastes.
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Sep 8, 2015 17:50
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It's less about specific notes, and more about the tasting process. Unless these are experienced tasters, you'll need to teach them about spending time with the aroma, picking out notes, and being comfortable expressing them out loud. Then when it comes to tasting make sure they know to hold the spirit on their tongue, slowly let it disperse through their mouths, swallow, and then breathe back over their tongue again. A lot of tasting is also about disinhibiting, so people don't feel dumb talking about the different notes.
Kenning fucked around with this message at 19:53 on Sep 8, 2015 |
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Sep 8, 2015 17:52
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Kenning posted:It's less about specific notes, and more about the tasting process. Unless these are experienced tasters, you'll need to teach them about spending time with the aroma, picking out notes, and being comfortable expressing them out loud. Then when it comes to tasting make sure they know to hold the spirit on their tongue, slowly let it disperse through their mouths, swallow, and then breathe back over their tongue again. A lot of trasting is also about disinhibiting, so people don't feel dumb talking about the different notes. Nice technique. To fill time, as you get to a new sample you can talk through other tasting techniques as well. I recommend: 1: Open your mouth and hold your glass at the level of your lower lip and inhale through your mouth -- this allows the scents to reach your olfactory nerves through the back end while your mouth absorbs the sting of some of the alcohol. 2. place a drop of the bourbon on your clean hands and rub over the back of your hand to burn off the alcohol and strong alcohol scent, then smell.
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Sep 8, 2015 18:08
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There's a company here in Kansas City called J. Rieger who just started production of their own whiskey. They're taking the route of many "startup" distilleries in that they're sourcing their first few years worth of whiskey from MGP and intend to start using their own spirits when their barrel aging program is mature enough. They do something a little different, though, in that they add some Oloroso sherry wine to each batch of whiskey. It makes for a very unique flavor with subtle but necessary sweetness, and, despite the lack of real authenticity, I'm already somewhat of a fan of the MGP "taste" to begin with. I'm excited for their in-house distillery and barrel program to mature because the guy running is a total badass and one of the best cocktail bartenders in the country. I say all that to propose a trade if anyone is interested. This whiskey is about $35 locally but isn't distributed nationally. I'd be interested in tasting the local fare or fares of anyone who vehemently likes a similarly priced product from their local market. For example, I had some of Oola's bourbon whiskey when I was in Seattle and was thoroughly impressed. If anyone is interested in a trade, let me know what sort of local wares you have and perhaps we can arrange something, assuming your local laws permit the shipping of alcohol. I also have no idea if UPS or FedEx allow shipping alcohol...but if anyone's done it before, I'm all ears.
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Sep 9, 2015 05:39
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Alman posted:They do something a little different, though, in that they add some Oloroso sherry wine to each batch of whiskey. It makes for a very unique flavor with subtle but necessary sweetness, and, despite the lack of real authenticity, I'm already somewhat of a fan of the MGP "taste" to begin with. They'd take a concentrated 'sherry syrup' called Paxarette, pour maybe a litre into a so-so cask, and force it into the wood with air pressure. This sort of 'seasoning' was banned by the Scotch Whisky Association much like the recent ban on inner barrel staves, not for any detrimental effect but for arbitrary "tradition" reasons.
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Sep 9, 2015 06:13
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Deceptive Thinker posted:Just opened my bottle of Springbank 10 In my opinion, Springbank doesn't get nearly enough love. It's probably because it doesn't have any standout characteristic like peat, or smoke or caramel. That said, I think that the balance is what makes it spectacular. Bunnahabhain has a similar characteristic. Both are fantastic Whisky's.
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Sep 10, 2015 00:38
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Alman posted:
I live in Portland, OR and would possibly be interested in working something out. We have more than a few distilleries here and access to a lot more from all over the west coast.
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Sep 10, 2015 03:17
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Chuck Biscuits posted:I live in Portland, OR and would possibly be interested in working something out. We have more than a few distilleries here and access to a lot more from all over the west coast. I'd definitely be interested in something from Portland. Unfortunately I don't really know anything about any of the distilleries there but I trust your judgment for anything in the same price range ($35-40) if you're in. I don't have PMs enabled, but I don't want to spam up this thread so if you're down shoot me an email: alman84 at gmail
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Sep 10, 2015 04:42
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I was reviewing the recommendations in the OP. Would anyone like to add to or change the current recommendations? Scotch:
Bourbon: Don't be put off by high proof bourbons
Canadian Whiskey: TBD
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Sep 10, 2015 04:50
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Scotch: Islay Mist (honest to god good islay blend, replaces Black Bottle for me) Campbeltown Loch (Also a very good blend) Springbank 10 Irish: Green Spot Rye: Whistlepig Jefferson's 10YO Rittenhouse 100 proof spankmeister fucked around with this message at 05:01 on Sep 10, 2015 |
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Sep 10, 2015 04:58
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Scotch: Benromach 10 Peaty: pretty much anything from Kilchoman Irish: Teeling Single Malt (they don't seem to be distributing this to the US yet but their blend is also good)  :Wiser's Legacy (regular Wiser's is also good for a cheap blend)  :Nikka Coffey Malt Nikka Whisky from the Barrel
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Sep 10, 2015 05:33
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Nill posted:Irish: I like their single grain a lot
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Sep 10, 2015 06:05
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Glendronach and Compass Box deserve mention. The latter not being a single malt shouldn't matter. Add a "rest of world" category and add Yamazaki, Kavalan, Amrut, etc.
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Sep 10, 2015 07:25
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spankmeister posted:Scotch: Rittenhouse is my go-to Rye. Just as good or better than a lot of boutique expensive ryes. Also Bulleit Rye. Bulleit Bourbon is not so great.
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Sep 10, 2015 18:04
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Ivan Yurkinov posted:Also Bulleit Rye. Bulleit Bourbon is not so great. I feel completely the opposite way, but we can still be friends.
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Sep 10, 2015 18:48
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Ivan Yurkinov posted:Rittenhouse is my go-to Rye. Just as good or better than a lot of boutique expensive ryes. Also Bulleit Rye. Bulleit Bourbon is not so great.
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Sep 10, 2015 18:51
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I think WL Weller's Special Reserve deserves a spot for bourbon, best buy for the money in my opinion
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Sep 10, 2015 21:05
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Add Eagle Rare and Buffalo Trace to the bourbon section, add Colonel E.H. Taylor to the >$30 bourbon section and create a rye section for Rittenhouse 100.
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Sep 11, 2015 03:35
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I'm not seeing recommendations for the same things. Too many recommendations is the same as none. We want choices for an introduction to specific types of whiskys. That means brands that are consistent, widely available, and not overly expensive. I think we are a tad heavy on recommendations as it is, especially on bourbon. And I'd like to see a consensus. Lets focus on Scotch first... Give me two blends, four mild single malt, four smoky peat single malts. Here is what we have now Blends (need another blend: Islay Mist, Teachers, J&B, Chivas?) JW Black Mild (honestly I think these recs are good. we have 1 sherry, 2 mid, and 1 lighter. I wouldn't mind ditching Oban and going with 3 choices) Aberlour 12 (sherry) Balvenie 12 Double Wood Glenlivet 12 Oban 14 Smoke/Peat (these are pretty good too, but I'm open to changes if there is a consensus, can we get these down to four? The * would be my choices.) *Lagavulin 16 *Laphroaig 10 or Quarter Cask Ardbeg Uigeadail *Ardbeg 10 *Highland Park 12
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Sep 11, 2015 03:49
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Alman posted:I think WL Weller's Special Reserve deserves a spot for bourbon, best buy for the money in my opinion
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Sep 11, 2015 04:39
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I don't think anyone realized that the suggestions needed to be corroborated. v vBlends: Islay Mist Compass Box Great King St. Bank Note Malts: Springbank 10 (campbeltown) Benromach 10 (speyside) Arran 10 (island) Glenmorangie 10 (the Discovery/Pioneer boxset is a good way to sample the influence of various cask finishes) Peats: Kilchoman Laphroaig Quarter Cask Caol Ila Longrow
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Sep 11, 2015 05:26
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Blends: JW Black Monkey Shoulder (excellent, inexpensive speyside blend) Mild/Fruity: Glenlivet/Glenfiddich 12 (15 for more $) Aberlour 12 - sherry Balvenie Doublewood 12 - great for bourbon drinkers trying to get into scotch Harder to find but excellent intros: Glendronach 12 / 15($$$) - sherry Springbank 10 - balance Peat: Highland Park 12 - balanced, mild peat Lagavulin 16 ($$) - oceany, meaty peat Laphroaig 10/QC - medicinal, smoky campfire peat Ardbeg 10 / Uigeadail ($$) / Corryvreckan ($$$) - earthy, salty peat Or just steal some of the suggestions from the docs on r/scotch - they're actually good and have word clouds for tasting notes
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Sep 11, 2015 15:09
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Anyone else have a love for Bushmill's Black Bush?
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Sep 11, 2015 16:38
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I'm currently drinking a bottle of Aberfeldy 12. It's pretty good but seems quite a lot less oily than it used to be say 4 or 5 years ago (probably when they changed the bottle style). Can anyone else confirm or deny? It's more than possible that my memory is playing tricks and that combined with my shot to pieces palate I'm wrong.
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Sep 11, 2015 17:10
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