I decided it's time for a nice whisky thread.
To start post your favourite.
Mine is Talisker 10 yo because I'm coming out of an Irish whiskey period and the heavy peat tastes so goddamn good.
That stuff is really nice, don't be tempted to buy the Storm as it is a lighter version.
I like Lagavulin 16, but Aberlour 10 is a very nice cheap daily drinker.
Best I have tasted I think would have to be Highland park 18.
over christmas I had a bottle of pic related. Really full flavoured and complex. One of the best I've had.
Get at least palatable peated whisky (I use black grouse) - 45ml and mix with 150ml monster absolute zero (or "dark thunder" zero calorie and yes it has to be the zero calorie).
It's a great mixed drink. The energy drink masks the rougness and the peated finish shines through because it's using sugar free soda.
as for regular, neat whisky I'm trying cheap ones from supermarkets. Some are actually very good but I don't know of their availability outside of scotland
I haven't had a wide variety of whisky, but I received this bottle as a gift a few months back. It's sweet, unlike some of the other whiskey's I've had, but in a subtle way. Really enjoyable to drink, and probably my favorite scotch to date.
I really really really dislike cocktails.
I try to respect other people's taste, but the most I can get to is some cheap blend mixed with sparkling water, anything past would seem sinful to me
I have a bottle of Highland Park 12 open at the moment, it is very nice. Haven't heard any rumours, I wouldn't believe them to be honest.
Macallan Gold though, different story. Vastly inferior to the old 10 year old.
Apparently in the UK, tax makes up about 78% of the cost of a bottle of whisky.
If you're a bit brassic but like a decent malt, you could do a lot worse than this. It stands up pretty well against whiskies costing a lot more than it's £13 - £14 price tag.
Don't really know why they make other whiskies, desu senpai.
Greetings from /k/. I treated myself over christmas to some weeb whisky. It's pretty good, but I'm pretty young and poor and haven't had an extremely wide sampling of whiskey.
Thanks. Even though the liquor is Japanese, I find that an American gun will always go well with whiskey.
>I have no other pictures with my gun and whiskey because my camera phone is shit and I'm not at home to take another.
I shold just buy a proper camera
I'm pretty new to whiskey but I use Jameson in mixed drinks and drink Woodford Reserve straight. Anything else I should try?
Tend to just default to Laphroaig because it's like the more available version of Lagavulin, but I'm starting to think Caol Ila is nicer and more rounded.
I've had a few fucking awful highland ones which tasted like the box some flowers came in, so it's been a while since I've tried anything from the mainland.
Tried it at the Whisky Library in Portland and got hooked.
I'm on a quest to try all the recent NAS whiskies as I feel reviewers are prejudiced against them due to being fuddy duddies.
So far I've only tried Suntory Hakashu, Glenlivet Founders Reserve and Macallan Gold.
Currently the Glenlivet was the creamiest and smoothest.
There's nothing inherently wrong with the whisky itself in NAS single malts, the issue I think is that there's no reason not to give the customer the information provided by the age statement. We know that, legally, it HAS to be at least three years old and hey if that is the age of the youngest spirit in the bottle that's fine, but do us the courtesy of telling us.
Recently picked this up and gotta say, it's fucking delicious.
Was reading some reviews and doing some research, like I always do before I shell out a lot of money on a new bottle of something, and the consensus seems to be that the original Glenmorangie is not only way better than any of the memey other kinds in their line, but just one of the best all around single malts you can get.
I definitely agree
Glenmorangie 10 year is one of the best entry level malts you can get for the money that's for sure. Floral, citrus, caramel cream candy, delicious stuff. If they ever put out an unchillfiltered version of it I'd be on that like white on rice.
as a struggling but inexperienced alcoholic
are there any nice, like, sweet whiskies? all i drink lately is spiced rum and the only experience with whisky i have is mixing jack daniels 50/50 with some stolichnaya
i dont know why
Bourbon is relatively sweet. It's not as sweet as spiced rum, but its pretty good. I would recommend Bulliet Bourbon, but any mid-shelf (i.e. Old Grand-dad, Evan Williams Black) will be a pretty good starting point.
If you're looking for sweet whiskies, go for the Irish. If your looking for sweet scotch, go for irish style scotch, meaning triple distilled. Auchentauschen and BenRiach are good examples
I once tried Bowmore 8 yo. That thing was a freaking bomb. It was so intense that until I put some water in it I couldn't discern the flavors, I just had this storm of tastes wrecking my mouth. After the water it at least acquired some complexity, but even than not one of the best whiskies I've tried.
Love Laphroaig instead. Excellent balance between peat and the rest of the flavors, particularly some malt notes if my memory serves me right.
>tfw only have irish whiskey left
>really craving some scotch but was too poor for a good bottle last time I was at the liquor store
I don't see why they should. The taste after all is the decider, it's like the lack if age clouds some of the reviewers.
I see where you're coming fron though, I'd like to know how much younger whisky went into aged brands and what age they were.
Anyway age statements have only been used since the 50s/60s when marketers deemed it fashionable and helped sell bottles.
First of all, age can be a great anticipation of the flavour, and therefore an influence on your decision. You may like or dislike younger or older whiskies, and you should be enabled to make your buying choice accordingly. Plus, after I taste a whisky, I want to be able to relate its taste to certain characteristics. That's part of the experience. If I'm drinking a 3 yo scotch, it can be extremely good, but I want to know that that's the taste of a 3 yo scotch.
Secondly, not making such an important piece of information explicit really gives the impression that the distillery is hiding something. It may very well not be the case, but that's the message it's sending. If you want to include a 3 yo whisky in your blen, the true appreciators will surely be mature enough to accept your choice and be open minded, as long as you explain the reasons behind it instead of just shutting up about it. As our good friend ralfy always says, the label is the contract between the distillery and the consumer, and I want my contract to be loud and clear.
>tl;dr age statement is part of the whisky experience
My preference is Islay whisky.
At the moment I have
Caol Ila 10yr (probably my favourite)
I like Laphroaig as well but I think it's a little over priced, would rather spend the money trying scotch iv never tried.
here lad, Laphroaig is my fav, too bad the 10yo is bottled at 40% here so I've been buying more Ardbeg 10 lately, bottled at a delicious 46%. Bunnahabhain 12 is one of my favourites as well.
When I'm not buying peaty I usually go for a bottle of Springbank 10 or Laddie Ten.
Best I've had so far was Laphroaig 18.
Question, lads. Though I'm a big Islay fan I've never gotten round to buying a bottle of Coal Ila.
How would you say the 12yo compares to other Islay whisky in terms of peatiness & complexity?
Less peaty, more briney but probably better balance than any other Islay I've tried.
If you like Islay but you sort of want a drink that won't smoke/peat bomb your taste buds out then its good. I wouldn't call it mellow though.
thanks, I'll stop by the whisky shop this afternoon and see if they have any left
does anyone have experience with the Benromach 2005 peat smoke? I heard it's pretty good and within my price range.
went for the Benromach 2006 Peat Smoke.
delicious little dram, exceptional balance between the fruitiness and the smoky peatiness, definitely worth the money, strongly recommend it!
Not much money left at the moment due to upcoming redundancy so bought this. Pretty inoffensive as most Speysides are. Pleasant with a smooth sweet finish.
I don't know what I like yet.
I was given the Suntory Hibiki recently. I love it but it tastes a bit empty (I don't know how else to put it).
I bought myself Bushmills Original and it's got the lack of emptiness the Hibiki had, but I'm not a fan of the flavors.
I was an idiot and bought a Macallan 12 year without having any prior taste of it and I hate (what I can only assume is) the sherry flavor.
I'm not really a whisky expert but I've had the 'new' HP. I haven't had the old one for comparison. It was nothing special and I wouldn't buy it again for that price. Even The Glenlivet 12 is better imo and of course cheaper.
>putting some gay little decorative charm on your glass
do you even party?
those 'charms' are used to keep track of which glass belongs to what person when entertaining.
>you really should get out more often ...
Not the guy who posted before, but I booze on a semipro level and I've never seen anyone actually do this. I mean I'm aware that those little herpes-shield things exist but they occupy the same slot in spacetime as those scotch glasses that have a roly-poly base so you can't set them down, or those granite rock cubes from scotland that spergs use to chill their whisky. Not quite as low-tier as the beer mug with hollow side walls that can be filled with crushed ice, but basically sharper-image tier nonetheless.
At $30 for a 1.75L there isn't any better value for your money
What does everybody here think of Rye? I have been drinking Single Malts and Bourbon for a while now, and I want to try some ryes.
I had Rittenhouse before but it is one of those barely legal 51% rye "ryes".
Anybody have some recommendations for actual rye in the $30-$50 range? I am thinking of High West's Double Rye or Rendezvous if I can find it.
I'm a purist who refuses to buy (although I'll drink them if invited by others) any whiskey with coloring added. So bourbon naturally is a great go-to, since any product calling itself "bourbon" cannot have coloring in it by law.
As for scotch, I like Ardbeg 10, and I'm looking forward to trying Highland Park when the bottle is gone. As nice as the Ardbeg is, I don't like having to choose between sweet and peaty scotches, I want one which is well-balanced.
I think theres carmel coloring in nearly everything, including borboun.
Do you really mean to say that borboun does not contain any carmel coloring? I don't think so. I'd be very happy to be proven wrong.
And yes i know its spelled wrong repeatedly. Thank you mobile keyboard, you are my greatest ally.
Holy shit /ck/ how do I into whisky?
Bulleit bourbon is another spicy one like WT, but slightly fruitier. I picked up on some dark cherry notes while sipping.
Maker's Mark and Jack Daniels are both very smooth, sweet...notes of almond, marzipan, and honey are present throughout. JD would be a fantastic product if they would only beef up the ABV (it's a measly 40%).
Four Roses Small Batch is pretty good, too, though I couldn't tell you how it differs from Wild Turkey. Both are rye-heavy, and therefore spicy.
And I've heard good things about these brands, but I have not tried them yet: Buffalo Trace, Eagle Rare, W.L. Weller's, Booker's, Baker's.
By law, a product that calls itself "bourbon" cannot have food coloring. All coloring is from the effects imparted by the charred oak barrels.
This is unlike Scotch whisky, whose distillers often use e150 caramel coloring to create a "consistent" product. Talisker and Caol Ila both do this, among others.
Apparently in Swedish law, every single ingredient in a consumable product must be listed on the label. So when Scotch producers want to export to Sweden they must be willing to label e150 caramel if it's in the whisky.
Here is a list, created by a Swedish drinker, describing which whiskys have coloring and which don't (scroll down a few posts):
Sorry I couldn't be more helpful about your curiosity with Knob Creek. I've only had their straight rye, although I do remember liking it much more than Bulleit's rye.
Is it worth over twice the price tag? I doubt it. But I do think it's a superior product overall. Perhaps the bourbon will reflect that fact.
Oh right, should've had some context
I like it, but just started working, so I only drank so far from my father's bottles (which he gets as gifts and doesn't touch since he doesn't drink)
Anyways very "mainstream-ish" stuff like Jack Daniels, JB, Famous Grouse, Ballantines...
So now that I have my own money, I guess purchasing a couple bottles each year would be nice...so I guess, from the three questions you've asked...I guess learning to dissect and overall enjoy different whisky flavors?
Jack Daniel's "Tennessee whiskey" matches all the criteria to call itself a bourbon:
>the mash is at least 51% corn
>made in USA (doesn't have to be Kentucky)
>no artificial coloring added
>aged in fresh American white oak barrels, charred on the inside
>less than 125 proof when entering the bottle
And a few more i'm forgetting off the top of my head. But it's fairly easy to research.
JD only coined the term "Tennessee whiskey" to distinguish themselves from the other whiskeys in the American market. It's purely a marketing trick, and it seems to have worked out for them quite well!
Patience, practice, and perseverance. Having a favorite whiskey is fine but you need to taste many, preferably side by side, so you can note which ones are sweeter, spicier, which ones have lighter or thicker mouthfeels, etc.
It helps to produce tasting notes, which does require some rhetorical talent. I mentioned earlier that I noticed a cherry-like flavor in Bulleit bourbon, but if that word hadn't come to me, I might have compared it, somewhat erroneously, so some other berry instead. Tasting notes are primarily a tool to help YOU remember different profiles, though...if you think it tastes like paint thinner, go ahead and write that down.
Whiskey is awful hipster garbage alcohol. You're all pretentious assholes for liking this shit.
You are of course entitled to drink liquid ass if you so desire, just preaching some thruth is all.
Appearance: this bait is very illusive, murky. Perhaps trying to hide blemishes in the natural color. I do see some chunks floating in there...a good sign in lambics and other "wild" beers, not so much in a good-quality bait.
Nose: Immediately the scent of shit hits me like a wall. This is not a subtle bait at all, but not entirely unpleasant. After letting this settle in the nose, faint notes of sweaty wool scarf and Pabst Blue Ribbon emerge from behind.
Palate: Again the bullshit is the star of the show. The development is long and slow, but gradually gives way to greasy fast food (possibly Five Guys?), puckin' purray, and undercooked bloody chicken. Perhaps a slight tickling of Aunt Myrna's Party Cheese Salad as well.
Overall this product might be good for a newcomer to baiting, but it lacks the subtlety and nuance which a true connoisseur should come to expect from his bait. Overall I rate it a 5.5/10.
I assume you have the right glasswear for smelling and tasting whiskey. If not, a wine goblet is fine.
Smell the whiskey at least three times before dissecting. The first two times are intended to let your nose acclimate to the alcohol, so that in the third sniff the other aspects are clearer to you.
Take very small sips so that, again, the alcohol doesn't overwhelm everything. Let it roll around on the tongue, too; the rule of thumb is one second for every year the whiskey is aged. If you're drinking Lagavulin 16, then let it sit on the tongue for 16 seconds.
And that's about it, the rest is up to your personal taste.
It's just a habit I picked up when one of my favorite reviewers suggested it.
I believe what he meant to suggest is that age affects whisky in different ways depending on the style. Youth is a desirable quality in peated Islays, because with time the smoky elements will begin to fade. Ardbeg and Laphroaig, both ten years old, have much stronger peat influences than both Caol Ila 12 and Lagavulin 16.
Whereas with non-peated whiskey, often extended stays in the barrels will mellow out the alcoholic burn, replacing it with stronger wood influences. Bourbon acquires more charcoal notes from the charred barrels, while Scotches change depending on how they're aged. Many use bourbon barrels, so their sweetness becomes less like fruit, and more like confections. Others use sherry or chardonnay casks, becoming fruitier.
If you want more advice from people who are much more knowledgeable than me, though, especially about barrels, I recommend ralfystuff to start.
I'm fairly new to the whisky game, but I'm learning. I'm a big fan of the islays I've tried, especially the Ardbeg 10 and the Lagavulin 16. My grandpa broke out a bottle of pic related for Christmas, and I thoroughly enjoyed it.
Does anybody have any tips for developing my palate? I'm only able to say "I like this" or "I don't like this" and I'd like to better understand the differences between them.
Begin learning about the methods of production, aging and such. The more you know, the more you can recognise. On a second hand, don't be shy: just try to relate what you are tasting to something you have tasted before. You will slowly get better at it, don't be discouraged.
Sweet as fugg or so Ive heard, been wanting to try it.
You could also not get any Glenfiddich
Laphroaig QC and Lag 16 are awesome, Bowmore is shit. Where is Ardbeg?
>Caol Ila 10yr
Independent botteling or did you mean the 12 year?
Yeah watered down whisky sucks after having had a lot of CS whiskies. There is a 10yo CS bottled in the high fifties vol.
Heard good things about both, find some reviews and pick the one that sounds nicest. Probably cant go wrong. Hold on, is the Double Wood even sherried? Isnt that the 17yo?
Smoke, citrus, light peat. Lagavulin 16yo light with a pinch of Talisker 10yo. Love it personally.
Look at this Chivas 25 drinking OG
I second this, get Glencairns for the nose or Copitas for +1 bullshit looks.
Never put it in the fridge or freezer, keep it in a dark spot but preferably below room temperature spot. Save the ice for the straight up trash. Try to drink it straight (I prefer it this way), or add some dashes of water if you like that better. You can always move on to drinking straight from there.
Depends, was the taste you disliked raisin and fruits?
A lot of things. Google it, way too much factors to explain.
Any notes? Been eyeballing it.
I have recently started to use Whisky for cooking. Adding a bit of a heavily peated scotch (I tried Ardbeg 10 and Laphroig 10 QC so far) to vegetable "chili" or any tomato or bell-pepper based stew just before serving adds a world of smoky goodness. I feel a bit bad, because it feels a bit like a waste to not just drink it, but Jesus, it really is amazing. Adding it in earlier works not as well, most of the flavour just cooks away.
Help me pick! I have a choice between Yamazaki 12 and Hibiki Harmony tomorrow, the price difference is a mere 10 USD.
Which one should I get? And how do they compare with each other?
The whisky that makes me happy these days is Redbreast 12 yo. Caol Ila used to be my bottle of choice, since it was the best value I could get for a nicer variety of scotch, but that Irish nectar turned my head around completely. Before that, I never really enjoyed whisky that didn't have a smoky character as much.
>What are your opinions on this Whisky? Is there anything better?
Not really into the fruity, vanilla flavour of Glenmorangie so imho yes, there are many better. Even the 10yo is too smooth for my taste and they're both bottled at 40% so I can't imagine the 8 extra years would do it much good.
But hey, if you enjoy it, it's money well spent.
The majority, really. The general rule of thumb is (used to be) Islay whiskies are peated, others aren't. Every distillery has at some point experimented with peat but few have done so successfully. In recent years though more and more Highlanders & Speysiders have made very good peated versions, I'm thinking of Longrow (Springbank distillery), Benromach, Benriach... There's also quite a few non peated Islays around, like some very good Bruichladdichs, but the rule of thumb still applies, generally. It's up to you to read up on what you're thinking of buying.
Some of the non peated ones I'd recommend include Springbank 10/15, Bruichladdich's Classic Laddie, some Highland Parks, Glenfarclas 15,... These are relatively affordable as well.
Bruichladdich's classic laddie is definitely peated and most scotches are to some point. Highland and Speyside are generally peated so you barely notice it.
And yes everything you wrote is pretty much retarded.
>Bruichladdich's classic laddie is definitely peated
It's not, you're thinking of the Laddie 10 which has been discontinued for about 2 years now.
>most scotches are to some point.
That's just not true, don't come on here trying to spread knowledge if you don't know anything about whisky, stick to bourbon.
>Highland and Speyside are generally peated so you barely notice it.
Same answer applies, simply not true.
>And yes everything you wrote is pretty much retarded.
Lad, I'm 38 and have been in a whisky club for over 11 years, if you're going to spread lies do so elsewhere.