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***THE OFFICIAL OT WHISK(E)Y DRINKERS THREAD***

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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/20/2018 at 20:43
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You had me right up until the "little oak"  ... not a fan of Chardonnay for this very reason... now... an Un-Oaked Chard I do like Cool

Edited by Tip69 - March/21/2018 at 08:39
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/21/2018 at 08:27
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All whiskies of every type & origin are aged in oak barrels for varying durations of time, so it will impart flavors to all whiskies. The degree of “oakiness” you taste will then depend on how assertive the other flavors from distillation and cask type are, how much the inside of the barrel was charred, the species of oak used, and how much time it was aged in the oak.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/21/2018 at 08:41
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well said Ted...... and I guess the whiskies I have enjoyed over the years haven't given me the oakiness I'm not a fan of.   part of the fun for me is finding them... including Chard's
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/22/2018 at 13:43
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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 12:09
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They have some interesting articles on that site. I enjoy reading it every now and then.

On the NAS debate, I tend to side with the camp that prefers age statements on the labels. What's really important is how good the contents in the bottles are, and there are quite a few NAS whiskies I really like. Nevertheless, I like knowing what I'm buying, and appreciate full disclosure. When I'm trying something for the first time, I like knowing how long the whisky has spent maturing so that, armed with this info along with reviews, I can get a better sense of whether the price is justified. Even if it's a young maturation period, I say put it on the bottle. There are plenty of exceptionally good "young" whiskies out there. I get that many of the NAS whiskies are a blend of old and young stocks to achieve a specific taste profile. So, why can't they put that on the label? Just state that the contents include whisky ranging from _ to _ years old.

I can understand why relatively new distilleries like Kilchoman would have NAS whiskies, when they haven't been in existence long enough to release a 10 or 12 year old whisky in sufficient quantities.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 12:18
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I think they should have blank labels and make everyone guess what's inside...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 12:18
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Here's another good article from the same site debating the merits of peated vs. unpeated Scotch:


I fall on neither side of this debate. Good whisky is good whisky. Variety is the spice of life, and both have their place. I enjoy both depending on my mood, and wouldn't want to confine myself to only drinking one or the other style exclusively. 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 12:52
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I certainly don't think peated scotches are "the ultimate definition of scotch".  I enjoy the heavily peated flavors… at times.  As Ted said… it's a mood thing.  There are times when I just absolutely don't want the smoke.  I love barbeque, but don't want to eat it at every meal.  I love my .378 Weatherby Magnum, but it is not going to be my "go to" rifle for everyday hunting.  To me, after about 2100 there is no desire for the "heavy peat"… unless I'm planning on finishing off a bottle that night (and that never happens).  Enjoy them all, favor none…

Stop it, Ed… don't...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 13:02
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I won't mention RUM anymore!  Shocked
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 13:05
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Originally posted by Son of Ed Son of Ed wrote:

I won't mention RUM anymore!  Shocked


Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 13:25
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Good comments guys. We have discussed a lot of whiskey here and many of them approach the century mark and then go north. I have had nearly all of them mentioned. I have also been to many distilleries throughout Scotland and Kentucky.
It seems like a few of our friends are new to this and may not want to start off expensive. Therefor I am trying to offer up some lower cost alternatives, witness the Costco NAS blend a few weeks back at $23 for 1.75L! I'll take it over JW Red or White Label any day.
Today I offer up the Speyburn NAS single malt at $26. It is nice on the nose and certainly not peated. It is a nice light color and on the palate has vanilla overtones. The finish is nice and it fades pleasantly.




 
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 13:49
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You're right Doug; there are absolutely some very good single malts for less than $40. On that note, I personally think Highland Park 12 is an outstanding whisky for the money, and you can usually find it in most well-stocked liquor stores. I can get it locally for around $35/ 750ml bottle, which is a steal for what you get, IMO! I also think it's a good "intro" Scotch to see if you like some level of peatiness in whisky, without breaking the bank, as it's very mildly peated and has a nice balance of smoky, sweet, and spicy flavors.

Glenmorangie Original 10 y.o. is also a very good intro Scotch for around the same money, if one wants a single malt completely free of any peat flavor. It has the butterscotch, vanilla, cinnamon, spice flavors typical of a good Highlands region single malt, and typical of the Glenmo house style.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 15:39
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last Friday my Sis's BF wanted to hit the local sports bar and catch some March Madness games.  I didn't  want to disappoint, so I said sure even though we had plans to Do Lent Fish Fry at 5:30.  I didn't want to show up sh*t faced to the Fish Fry (church) so I ordered my "sipping" fav...  Canadian Club and sour.

Can I mix sour with the Speyburn or is that a 'no-no' ?

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 22:55
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Originally posted by Tip69 Tip69 wrote:

last Friday my Sis's BF wanted to hit the local sports bar and catch some March Madness games.  I didn't  want to disappoint, so I said sure even though we had plans to Do Lent Fish Fry at 5:30.  I didn't want to show up sh*t faced to the Fish Fry (church) so I ordered my "sipping" fav...  Canadian Club and sour.

Can I mix sour with the Speyburn or is that a 'no-no' ?

Do it… there is no real "no no" with whisky/whiskey.  People have been brainwashed into believing that whisky must ONLY be neat or with water or ice… not true.  Try a Manhatten made with Laphroaig… drink a Rusty Nail with Ardbeg. 
I have no problem with peoples' tastes.  There are many great mixtures out there.  If you like a mixer of some sort with a bourbon, there is a GREAT chance you will like it with a Highlands.  The Islays are a little tougher, but they will always go with Drambuie
I can't hack it, but in my bartending career I've had people drink scotch and milk right in front of me…
Be bold…

(I've tried Cardhu and cranberry… not bad)


Edited by Kickboxer - March/23/2018 at 23:00
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 22:58
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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 23:01
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So say some...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/23/2018 at 23:45
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I just tasted a small smackeral of my Glenfarclas 17.  Starts out with a sherry overtone and the smell is caramel and marshmallow.  A bit earthy in the middle, tangerine… just heavenly.  Finishes with a plum/prune/caramel and some grand marnier flavor.  
Love this stuff

No cranberry added…

I'll never turn down a Glenfarclas...
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/24/2018 at 06:29
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Image result for hockey puck don rickles

" Kickboxer will never turn down a bottle of mouthwash " 





Image result for mouthwash









Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/24/2018 at 07:58
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Originally posted by Son of Ed Son of Ed wrote:

Image result for hockey puck don rickles

" Kickboxer will never turn down a bottle of mouthwash " 





Image result for mouthwash









I've actually tasted Bay Rum Cologne... 
Ed has never tasted Glenfarclas....
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/24/2018 at 08:08
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Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/24/2018 at 08:10
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" But Eduardo once swallowed a bunch of gasoline while siphoning gas! " 



Bucky










Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/24/2018 at 08:19
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Originally posted by Son of Ed Son of Ed wrote:

Image result for george burnsgif

" But Eduardo once swallowed a bunch of gasoline while siphoning gas! " 



Bucky










Ed's youth:

Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/24/2018 at 11:58
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Originally posted by Son of Ed Son of Ed wrote:

Image result for george burnsgif

" But Eduardo once swallowed a bunch of gasoline while siphoning gas! " 



Bucky










BeltFed has too. Then one time a friend of mine gave me a shot of Wild Turkey rare Breed; I think I would rather of had the gasoline.
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/24/2018 at 12:05
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Originally posted by Kickboxer Kickboxer wrote:

I just tasted a small smackeral of my Glenfarclas 17.  Starts out with a sherry overtone and the smell is caramel and marshmallow.  A bit earthy in the middle, tangerine… just heavenly.  Finishes with a plum/prune/caramel and some grand marnier flavor.  
Love this stuff

No cranberry added…

I'll never turn down a Glenfarclas...


Cardhu and cranberry?

I am in Huntsville next week. I was thinking of reaching out, but now I am reconsidering that.

ILya
Post Options Post Options   Thanks (0) Thanks(0)     Back to Top Direct Link To This Post Posted: March/24/2018 at 12:41
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Originally posted by RifleDude RifleDude wrote:

They have some interesting articles on that site. I enjoy reading it every now and then.

On the NAS debate, I tend to side with the camp that prefers age statements on the labels. What's really important is how good the contents in the bottles are, and there are quite a few NAS whiskies I really like. Nevertheless, I like knowing what I'm buying, and appreciate full disclosure. When I'm trying something for the first time, I like knowing how long the whisky has spent maturing so that, armed with this info along with reviews, I can get a better sense of whether the price is justified. Even if it's a young maturation period, I say put it on the bottle. There are plenty of exceptionally good "young" whiskies out there. I get that many of the NAS whiskies are a blend of old and young stocks to achieve a specific taste profile. So, why can't they put that on the label? Just state that the contents include whisky ranging from _ to _ years old.

I can understand why relatively new distilleries like Kilchoman would have NAS whiskies, when they haven't been in existence long enough to release a 10 or 12 year old whisky in sufficient quantities.

This article sums up my thoughts on the whole "age statement vs NAS" debate very well. 


There are several NAS Scotches that rank highly on my personal best list and I'm not opposed to buying a NAS whisky if the stuff tastes good. I just agree with the author and see the NAS trend as an avenue for distilleries to allow marketing and idyllic storytelling on the packaging to take precedence over the quality of the contents and charge more for less.
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