A wee dram
April 9, 2009 1:38 PM Subscribe
ahhhh Whiskey. A spectacular drink upon which I can wax at length. I only drink good stuff because I'll drink it slow and enjoy it. Whiskey has saved me from overdoing it on many occasions. My preferred sup is served at room temperature, I find ice can kill some of the long delicious malt flavours. A drop of water is acceptable.
As for Whiskey and Whisky, I prefer the Irish style (and not for patriotic reasons). But I have a bottle or two of Scottish stuff as well. My favourites come from the only Irish independent distillery.
Speaking of which, I think I'll have drop of Tyrconnell.
posted by Homemade Interossiter at 2:10 PM on April 9, 2009
As for Whiskey and Whisky, I prefer the Irish style (and not for patriotic reasons). But I have a bottle or two of Scottish stuff as well. My favourites come from the only Irish independent distillery.
Speaking of which, I think I'll have drop of Tyrconnell.
posted by Homemade Interossiter at 2:10 PM on April 9, 2009
No, I'll tell you how to mass maldness!!
posted by not_on_display at 2:30 PM on April 9, 2009
posted by not_on_display at 2:30 PM on April 9, 2009
What do you mean "bad for [you]" milarepa? As the old Irish proverb says, "What butter and whisky can't cure, there is no cure for."
posted by Hylas at 2:49 PM on April 9, 2009
posted by Hylas at 2:49 PM on April 9, 2009
The old man keeps a decent stockpile of good whiskey. Every time we go up to visit he is experimenting with something new. My father has waited until he turned 75 to become a raging alcoholic. And he is taking the rest of us with him. I'll have to forward these links to him. Thanks.
posted by tkchrist at 2:50 PM on April 9, 2009
posted by tkchrist at 2:50 PM on April 9, 2009
I wish I could find a bottle of Glenfiddich's Solera blend. I'm not a connoisseur by any means, but that one had a really nice smokey/peatey flavour. Haven't seen it in years.
posted by Decimask at 2:53 PM on April 9, 2009
- Warm spice, honey, rich fruit...
The richly layered Glenfiddich 15 Year Old single malt Scotch whisky is matured in three types of oak cask: sherry, bourbon and new oak, before being married in our unique, handcrafted Solera vat. The Solera vat is never emptied but is always kept at least half full. Here, flavours are harmoniously married, creating a whisky of character and intense complexity.
posted by Decimask at 2:53 PM on April 9, 2009
Decimask: "Has anyone done an AskMe for scotch recommendations?"
What are the best liquors for the money?
Beginner's single malt Scotch
Scotchy scotch scotch. Get in my belly.
posted by Joe Beese at 2:56 PM on April 9, 2009 [2 favorites]
What are the best liquors for the money?
Beginner's single malt Scotch
Scotchy scotch scotch. Get in my belly.
posted by Joe Beese at 2:56 PM on April 9, 2009 [2 favorites]
These are great. Anyone know of sites similar, but have to do with wine?
posted by repoman at 3:06 PM on April 9, 2009
posted by repoman at 3:06 PM on April 9, 2009
I love me some whiskey, but I just can't seem to do scotch. Bourbon? No problem. On the weekends it's the fuel that drives my engine, but scotch just seems to make me sad.
Though, looking at this, I realize that I really need to take my Kentucky Bourbon review page live. I started it as a hobby, but I now understand that this is a higher, dare I say "divine" calling and one of those things that could heal the world.
Where by "heal" I mean, show people how to get drunk on only the best of the stuff...
posted by quin at 3:09 PM on April 9, 2009
Though, looking at this, I realize that I really need to take my Kentucky Bourbon review page live. I started it as a hobby, but I now understand that this is a higher, dare I say "divine" calling and one of those things that could heal the world.
Where by "heal" I mean, show people how to get drunk on only the best of the stuff...
posted by quin at 3:09 PM on April 9, 2009
Yeah. I'm more a Rye/Bourbon guy myself.
I think it has less to do with taste than with the painful memory of my grandfathers use of Scotch as a child pacifier. The cantankerous crazy old bastard used to make special "milk shakes" for us when he was baby sitting. And suddenly we'd get, as my brother called it, "wobble brain" and then after a couple of minutes of stumbling around we'd fall "asleep."
posted by tkchrist at 4:20 PM on April 9, 2009
I think it has less to do with taste than with the painful memory of my grandfathers use of Scotch as a child pacifier. The cantankerous crazy old bastard used to make special "milk shakes" for us when he was baby sitting. And suddenly we'd get, as my brother called it, "wobble brain" and then after a couple of minutes of stumbling around we'd fall "asleep."
posted by tkchrist at 4:20 PM on April 9, 2009
I'm slowly learning a bit about whiskey (so far I'm learning towards the Irish stuff), and thoroughly enjoying said learning. It's pretty much the first liquor (aside from a high-end beer or two) I haven't regarded primarily as an alcohol delivery system.
posted by The Card Cheat at 4:36 PM on April 9, 2009
posted by The Card Cheat at 4:36 PM on April 9, 2009
Decimask: "Thanks Joe Beese."
My pleasure.
Though posting it made me a bit thirsty...
posted by Joe Beese at 5:54 PM on April 9, 2009
My pleasure.
Though posting it made me a bit thirsty...
posted by Joe Beese at 5:54 PM on April 9, 2009
does anyone else cook with their scotches as much as drinking them?
A few things that have turned out well:
lagavulin & truffle oil flavoured omelletes with shallots & cave-aged gruyere
lagavulin in home made chicken soup (mmmmmmm...)
a laphroaig, maple-syrup, & kafir lime leaf glaze on broiled sockeye salmon
peaches halved & filled with butterscotch made from ghee & Bowmore & cane sugar & salt & smoked on a barbecue, served with vanilla cream. Even people who can't bear the smell of scotch love these.
bananas marinated in savory butterscotch -- made with bowmore & ghee & smoked salt & chervil & a hint of garlic, roasted on barbecue, rolled in hazelnuts & served with chocolate sauce & vanilla cream
various chillies livened up, usually with a lagavulin or other islay
chocolate sauce made with bowmore & merken mapuche
In general,
lagavulin seems to suit eggs & chicken & truffle
bowmore loves sugar
laphroaig and fish
posted by lastobelus at 11:03 PM on April 9, 2009 [4 favorites]
A few things that have turned out well:
lagavulin & truffle oil flavoured omelletes with shallots & cave-aged gruyere
lagavulin in home made chicken soup (mmmmmmm...)
a laphroaig, maple-syrup, & kafir lime leaf glaze on broiled sockeye salmon
peaches halved & filled with butterscotch made from ghee & Bowmore & cane sugar & salt & smoked on a barbecue, served with vanilla cream. Even people who can't bear the smell of scotch love these.
bananas marinated in savory butterscotch -- made with bowmore & ghee & smoked salt & chervil & a hint of garlic, roasted on barbecue, rolled in hazelnuts & served with chocolate sauce & vanilla cream
various chillies livened up, usually with a lagavulin or other islay
chocolate sauce made with bowmore & merken mapuche
In general,
lagavulin seems to suit eggs & chicken & truffle
bowmore loves sugar
laphroaig and fish
posted by lastobelus at 11:03 PM on April 9, 2009 [4 favorites]
I was recently given a bottle of Balblair '75 (bottled 2007), which is probably the best damned whisky I've ever had. On the same trip to Scotland where this happened, we passed through a bar in the Laichmoray hotel in Elgin, which had around 120 bottles on their shelves. Much sampling occurred, to my delight.
posted by vernondalhart at 1:00 AM on April 10, 2009
posted by vernondalhart at 1:00 AM on April 10, 2009
Yeah. I'm more a Rye/Bourbon guy myself.
I've got a small bottle of young, 100% corn bourbon at home (Hudson Baby Bourbon). Unusual stuff, to say the least. A little sweet, but not very, with a little bit of almost medicinal spice on the back end. Very good stuff, but much too pricey for a bourbon (I got it as a gift).
posted by uncleozzy at 5:33 AM on April 10, 2009
I've got a small bottle of young, 100% corn bourbon at home (Hudson Baby Bourbon). Unusual stuff, to say the least. A little sweet, but not very, with a little bit of almost medicinal spice on the back end. Very good stuff, but much too pricey for a bourbon (I got it as a gift).
posted by uncleozzy at 5:33 AM on April 10, 2009
I like some bourbons; Bullett in particular has a special place in my heart after being essentially the official bottle of one of my old bands. But it's a little too sweet for me sometimes.
I haven't really dabbled in ryes. I should probably give that a shot at some point.
Scotch, though. Oh, man. If I didn't have any other hobbies, I'd go through an awful lot of single malt, I think. I've been slowly exploring the territory over the last couple years, one bottle at a time, and it's easily the most interesting alcohol I've encountered since the day I realized that I actually liked beer.
I need to get myself a bottle of Japanese single malt. I know at least one of the big two distilleries is available in Seattle, but I haven't looked around to see if they're available in Oregon.
Also, demerit to Malt Madness for having absolutely nothing to say about McCutcheon 60.
posted by cortex at 9:42 AM on April 10, 2009
I haven't really dabbled in ryes. I should probably give that a shot at some point.
Scotch, though. Oh, man. If I didn't have any other hobbies, I'd go through an awful lot of single malt, I think. I've been slowly exploring the territory over the last couple years, one bottle at a time, and it's easily the most interesting alcohol I've encountered since the day I realized that I actually liked beer.
I need to get myself a bottle of Japanese single malt. I know at least one of the big two distilleries is available in Seattle, but I haven't looked around to see if they're available in Oregon.
Also, demerit to Malt Madness for having absolutely nothing to say about McCutcheon 60.
posted by cortex at 9:42 AM on April 10, 2009
Bulleit is indeed quite good. On a whim, I recently tried some Rebel Reserve (the store I frequent shelves them adjacent to one another) and it's at once, stupidly inexpensive, and better than it has any right to be.
posted by quin at 10:01 AM on April 10, 2009
posted by quin at 10:01 AM on April 10, 2009
Liquid Gold: The 10 Most Expensive Whiskies in the World
posted by homunculus at 12:30 PM on April 10, 2009
posted by homunculus at 12:30 PM on April 10, 2009
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posted by milarepa at 1:44 PM on April 9, 2009