Just turned 21. Tried a bunch of stuff but didn't like much of it other than some of the wild turkey whiskey. I know it is bottom shelf but I didn't want to spend too much when I have very little idea of what I want. Literally babies first whiskey purchase. Pic related.
>>7333254 Not a bad choice, but 101 proof can be a bit harsh if you're drinking it neat. Definitely not bottom shelf though. If you're short on cash and want the bottom shelf Wild Turkey clone, you gotta look for the Fighting Cock 103. Its... okay.
I had to have that shit on the rocks. I also tried it with some 7up and then some coke. The 7up was much more enjoyable personally. I surprised I always heard how it burned going down... It was surprisingly smooth but maybe that was with the ice.
>>7333046 I got a Talisker 10 year single malt from the distillery on the Isle of Skye and did a tasting there, they had some of the best whisky I've ever had and they let you try pretty much anything. It's absolutely great, the flavour is so strong I can't drink too much though, which I actually enjoy as everything else runs out far too fast.
Opinionfag comin through! >Scotch: Good but overpriced. Most labels are artificially aged,and filled with sugars and the whatnot. Espicially name brands. Other liquors of couse do the same thing. Just dont charge out the ass. I personally like lighter styles (Oban,Dufftown) And sometimes I like heavy smoke.(octomore, and expensive af) >Irish: Good value, but the whiskey is not as good as bourbon, or scotch. Connemora is a smokey single malt Irish that is pretty boss. retail around 40. >Bourbon The most versatile whiskey imo. That goes for price and for drink mixing. The natural sweetness of corn really makes a difference here. Even a shit bourbon like Jim Beam is pretty decent. If you ever run into Corner Creek get it. >Canadian Not too versed in this genere. Most of what I had is cheap shit to make 7&7's with. Crown Royal used to make a Cask No.18 which was boss as fuck. Have not seen it in years. Scotch=Bourbon>Canadian>irish
I've drank a lot of cheap bourbon, and some mid shelf stuff.
I find myself enjoying bourbon even if it's a lower shelf bottle. I've only had one bourbon I did not like so far and it was called "rebel yell", it tasted bitter and young.
Scotch I haven't experimented too much with, bottles are usually on the more expensive side, and i'm just trying to get drunk most of the time. I've had Johnnie Walker Black Label and it was shit tier tasting, literally tasted like what a old man smells like. Had some cheapo Glen Ness 8 year single malt scotch and I enjoyed it.
Irish is meh. Had Bushmills and Jameson, neither had much flavor and don't really give me reason to return to irish whiskey.
Same deal with Canadian whisky, but it's cheap enough to buy every now and then.
My favorite mid/lower shelf whiskeys so far are Buffalo Trace and Woodford.
I only drink whisky neat, so nothing but whisky. If you prefer you can add a slight bit of chilled water like a cap full or so. Don't be put off if it feels a bit pretentious it seems weird at first but you'll come around to it after a while and you'll realise it's much better.
If you enjoy Buffalo Trace you should try Eagle Rare 10 if you already haven't. Both BT and ER10 are made from the Buffalo Trace Distillery's Low Rye/High Corn Mashbill #1. They're not that different, Buffalo Trace is 1-3 years younger than ER10 depending on what's in the batch.
Buffalo Trace's Mashbill #2 is usually sweeter if that's what you like about BT. Blantons, Elmer T Lee, Hancock Reserve, Rock Hill Farm are all made from BT's mashbill #2 although some of these can be hard to come by.
This is a pretty good whiskey. Worth spending a few extra dollars and getting the single barrel cask strength bottle. You might have to add a drop or two of water to it but you'd be surprised how easy it is to drink straight.
You should also give Jim Beam Black, Buffalo Trace, Elijah Craig 12, Eagle Rare 10, Evan Williams single barrel a try. They're all similar to Knob Creek and pretty good entry points to trying out whiskey.
>>7337134 I like an old fashioned.. basically a bit of sugar and water, some bitters (normally just angostura bitters but I like a dash of orange bitters as well), and whatever whiskey or bourbon you want. Usually a piece of lemon peel in there as well, though I don't think it makes that much difference.
>>7337502 Here in scotland we call Johnnie Walker 'cooking whiskey' as that's all its good for. You need to be buying single malts too be getting a worthwhile scotch. Blends are for mixing or getting smashed on. I really like smokey islays like laphroig or laguvulian.
Bourbons just taste way too sweet for me, so not a fan. Irish whiskeys I don't mind mixing and the only 2 jap whiskeys I tried where very good.
>>7337903 >I like an old fashioned.. basically a bit of sugar and water, some bitters (normally just angostura bitters but I like a dash of orange bitters as well), and whatever whiskey or bourbon you want. Usually a piece of lemon peel in there as well, though I don't think it makes that much difference. This, but I usually throw in a cherry and a little juice.
I also like an old fashioned sour, but not if there is any smoke. I like Jameson for that. I make it frothy with a packet of bartenders mix, or a little egg white from the blender with real lime.
>>7339835 The idea that single malt is the only acceptable form of scotch is absurd nonsense espoused by wannabe elitists and exacerbated by the heavy marketing of mediocre blends like Grants and Johnny Walker Blue. There are some absolute garbage single malts out there, and there are some really good blends.
>>7340008 Isle of Jura, Glenfiddich, Glenmorangie, Glenlivet all decent stuff in terms of malts and quite cheap if you go for the younger ones. I trust it is malts you are after? I got my Springbank 10 for £30 which is decent for how good it is.
Caolila master race here. Best whyskey imo. Also Mccallan is really good even though it's canadian. Also I've found myself having a strange love for Jack Daniels tennessee Honey even though it's shit..
Depends a bit on region, but for a single malt in the 10-12 year range, yes, though there's a reasonable several that are lower. Springbank doesn't produce much, though, and tends to basically always be a notch higher in price, but it is indeed very good.
And if you shop wisely and take advantage of sales, you can avoid paying your balls for it. Scotch prices can vary considerably from store to store, and here and there you can run into a random bottle of something nice sitting in the corner that has been marked down because it isn't being bought for whatever random reason. Also, buy around the winter holidays, always lots of liquor sales.
>>7340855 Hard to go wrong with Knob Creek if you're looking for Bourbon. More like mid-shelf than low-end, but worth it since most whiskey cocktails are very whiskey-forward; you don't want to be drinking swill.
>>7340892 I'll third this recommendation (someone above already mentioned liking it).
Knob Creek was the first "slightly pricier" bourbon I tried where I really noticed a difference. I'd tried stuff like woodford estate (which is actually a bit pricier), and stuff that was a higher proof, but knob creek really jumped out as being noticeably better than everything else I'd tried up to that point.
The wax seal thing is kinda gimmicky but cool, and it's got one o` those cork cap things that makes a really satisfying sound when you take it out (and you get a nice nose hit due to it pulling a bunch of the air out).
>>7340892 Knob creek fills a perfect niche. High tier enough to taste really damn good but low tier enough that you don't feel like it's a crime to mix with it. Also as you said, most of your classic mixed drinks involving bourbon are basically "a bunch of bourbon and a little of something else".
>>7341033 Bartender here. Obviously your way is better then the previous posters horrendous effort but thats still not quite right.
Orange and cherries should only be a garnish.
Sugar doused in the bitters goes in a mixing tin/glass or straight in the vessel. Ad a splash of soda (no more the 15ml) then muddle JUST the sugar cube. Add your whisky , then block ice and stir gently until temp and dilution are correct. If you're using a seperate mixing glass, pour over a large block of ice, whole maraschino cherry in the drink and an orange twist, with the oils rubbed around the rim. It should look simply like a large glass of whisky with the garnish.
>>7341464 Which is why people like Jeff Bell and Jim Meehan get paid $100k+ a year, they can taste 0.5ml of difference in a drink. Ridiculous.
If you ever get the change, try using other brands of bitters, Angostura is notably more clove-y then other brands, Fee Brothers do a cleaner one which suits rye a lot better, contrasting the spiciness rather then complementing it. Some Reagans if you want more orange to it as well.
Yamazaki and Hakushu were once considered cheap imitations of much better scotch whiskys back before they set out to 'reinvent' and model their process around a few well-established scotch distillers in the late 80s while sourcing water with unique qualities. After the change, Suntory's an Nikka's top-shelf brands slowly became more lauded and sought after than the scotches they modeled them after. Only the stubborn Scot-only diehards are downplaying the influence Japan has on the whisky world right now-- and they're exerting it with only four noteworthy brands.
Also, there's a reason you seen bourbon filling the shelves of Japanese bars. Suntory didn't buy up Jim Beam, Knob Creek, and Maker's Mark on whims. Bourbon is going nuts across the world right now, especially in Japan where American whiskey carries a rugged mystique-- it's the "IPA" of the whiskey/whisky at the moment.
>>7342391 I've never had a problem finding Yamazaki or Hakushu reserve and 12 in Japan. Even the grocer I lived near had a steady stock of reserve on the shelf, and 12 I could find in just about any decent liquor store.
It's the 18-year batches and special releases that are fucking tough as nails to get a hold of. A few days ago Suntory released the a new batch of Sherry cask Yamazaki and it sold out before it even reached England's shore. I swear people treat those with the same reverence as Pappy-- it's gone as soon as its available. Unlike Pappy, though, the 18-year batches live up to the hype and are worth every penny.
>>7343135 Get a Springbank, but not one of the youngest bottlings. The 17 year old sherry wood bottling is one of the best tasting things I've ever had, though that may be sold out.
Macallan 18 is probably overrated and therefore expensive, but excellent.
Or, try a Glenfarclas, underrated and therefore not usually overpriced, but very good quality. If your budget is within a few hundred CURRENCY UNITS, you should be able to pick up the 30 year old, or if a slightly lower budget, the 25.
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