Picked up some Lagavulin 16 today. I enjoyed it.
Also, whisky general. Whatcha drinking?
Found this from previous guns/booze circlejerk. Ignore the gun.
Stocking my home bar with more variety.
Currently, all I have are Bulleit Bourbon, Jameson, and Lagavulin.
Any other recommendations? I like Jameson for the price to quality ratio, but are there other must-have Irish whiskies?
I don't know shit about Canadian or Japanese whisky.
For rye, I should probably pick up a bottle of Bulleit as well.
Picked up some crown royal northern harvest rye the other day. Pretty fuckin good for $26
had to take a break from whisky.
dick stopped working
i miss it terribly
red wine isnt filling the hole like the taste of a simple every day whisky like an aberlour 10
erections are becoming firmer though
ill choose which is more important to me in the coming months
>dick stopped working
That's the worst thing about drinking alcohol.
On New Years I lost my virginity but it took ages to get hard enough to put it in her and then I just couldn't get off. Fucking alcohol, it's like and off switch for you dick and I hate it
this is my go to, but i'm starting to run low. might just do some johnnie walker black label. still at work for another hour though.
Got the 2015 bottling of Lagavulin 12 CS, and it's very nice. Reminds me of a fruityer citrusyer Ardbeg, with a "cleaner" smoke. Ardbeg's smoke often to make has hints of tar, and I think it says as much on the "official" tasting notes, though it walks the line between dark chocolate. The Lagavulin's smoke is really savory and rich without any bitterness, though by being younger and preserving this smoke, it lacks the more chocolate-orangey character of the 16. I've got a lot of LAFROOG sitting around because it was cheap this Christmas, and as much of a meme as it is I find it to be consistently good quality. In contrast, while the first Highland Park I had was excellent, the second bottle was rather thin and lacked the same personality, so I've been hesitant to get any more HP. Just finished a Glenfiddich 15, that "solera" thing, and while it was a good deal for the age, I actually found it too woody/tannic for the other complexities to make a statement. It definitely has a fair bit of complexity, but there's a bitter woody note that throws it off key for me.
I was doing $20 bourbon for a while. Then I thought life is too short. So I got the Lagavulin to drink every once in a while and I still have the bourbon to drink frequently.
If you drink bourbon neat, then scotch will seem a lot smoother. I think it makes me appreciate it more.
Finished off one of these recently. Pretty good for a $35 bottle.
Lagavulin is peaty - the other readily available ones that are really peaty are Laphroaig and Ardbeg.
I have to water those down quite a bit before they are pleasant to drink.
If you want something really smooth - Balvenie Caribbean Cask.
its very smooth, so its easy to drink straight
also its on the cheaper end of the spectrum, bottom shelf stuff for sure, but not half bad if your drinking for the alcohol and not the pretension
I'm usually one of the Islay fanboys, my shelf is stocked with laphroig, lagavulin, ardbeg and the like.
But I'd like to make a whisky sour, because I usually enjoy those when I have one at a bar, but those are usually made with four roses or other cocktail whiskeys. I obviously can't use Islay, that'd be a waste of whisky and lemon. But what do I use? I've read up on bourbon a bit and I think I'll just get wild turkey 101 to start out. Good idea, bad idea?
Islay is fairly overrated.
Here's what I've been drinking: Balblair 1991 finished in Crozes-Hermitage casks. Fucking divine.
Have just received a bottle of Aberfeldy 12yo for fixing a colleagues and their partners laptop.
I like it but not as much as the Highland Park 12yo - I much prefer the smoky finish from that.
A recent purchase was a small 20cl bottle of Talisker 10. I'm really liking its strong smoke on the nose and long smooth smoky finish.
I haven't found my cheap as shit go-to yet. Was thinking of trying Bells to see how that sits on my palate as I'm not a fan of Glenfiddich or Grouse although truth be told I'd like the Glenlivet Founders Reserve to be £10 cheaper as I love it's velvety mouth feel.
Not sure why people ooh and ahh about single malts. It's nifty it turned out well and they didn't have to blend it with some old stuff. Wow. But really it has nothing to do with nothing except your snobbery. Flavor is flavor. If it's done well, that's it then.
When enjoying Jameson, you enjoy lack of smoke (their process), and that extra flavor and wood sugar that comes from the sherry casks that have been charred. People like to turn their nose up at that, but it's a fine brand which could charge alot more than they do.
Peat, smoke, delicate, smooth, rich.... whatever you like, every scotch has a plot on the flavor map somewhere. You like what you like, and that's preference, really. You might prefer one more for different moods, even.
It's also not wrong how you like to drink whiskys, and in fact, some water is needed to taste all the flavors. If you want to have it taste different, mute flavors for variety, then you might like it cooler vs warmer. People need to calm down, and just try lots of things. In general, ratings do weed out some lesser priced options as doable. Price does indeed need to go up with aging, since so much volume is lost in the process. But, aside from that specialness, price isn't at all based on quality, but brand demand, which isn't always based on quality either.
Bourbons use different woods, char or no char (char can be sweeter and yet cleaner).
Re Japanese whisky...there's a sherry cask alternative to Jameson that has good ratings. I haven't tried it, wouldn't turn down a taste, but I'm not seeking it out either.
Does this count? It's technically white dog, aka moonshine. Mixed with pepsi because I hate myself.
>Flavor is flavor. If it's done well, that's it then
As you say, there are all sorts of flavors out there. If you want something with a particular distinct character and with more unique complexity, you're more likely to get it with a decent single malt than from the average blend, which tend to be more homogeneous. There are of course bland single malts and great blends, but the vast majority of scotch sales are blends, made indistinct and unremarkable because they're intended to appeal to a maximally wide audience and probably be mixed or something. Comparing the average blend versus the average single malt, the latter is going to on average get you something with more flavor done better. So it really is based on more than snobbery that people get attracted to single malts.
It's delicious. Tastes like dried apricot, pears, with hints of raisins and honey.
18 is objectively better, but it doesn't have the same young flavor as 15 and (imo) not worth the price.
It goes away after you finish half a bottle. That hospital disinfectant smell is really disturbing, yeah, but eventually you stop noticing it. Same with any other peated scotch like Laphroaig or Lagavulin.
Redbreast is great. The 12 year is fantastic, smooth, but has a unique taste that stands out from other Irish whiskies. It can get a bit pricy, but the 12 year cask strength and 15 yr might be worth a buy. They all get consistently high praise and scores from double blind competitions.
Well it's usually only found in heavily peated Scotch whisky. I doubt mass-market Irish or American whiskey fucks with peat.
You've never opened an Ardbeg or Laphroaig with that band-aid/disinfectant smell hitting you first?
My go to currently is lagavulin and I have a bottle of ardbeg uigeadail sitting on my shelf and I've never had that experience, no.
Then again I've never looked for it.
You sure it's not just psychosomatic?
Nope, I've exposed friends to it as well and they immediately suggest "grandpa's medicine chest" and "lit a band-aid on fire" as their first impression of peat.
Again, I only noticed it for the first half of the bottle. Guessing my nose acclimated to it...
Got this for £22, down from £30, not too bad stuff, light peaty flavour with a little vanilla, quite spicy on the finish.