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If you want to appreciate whiskey, you really need to get off the crack first.
Other than that, I have to agree with Makers here.
And as I type, I am enjoying a nice blended scotch -- the famous grouse -- cheap and tasty.
George Dickel is good Tennessee Bourbon.
Danno, if you're gonna mix it, go with rye. ;)
or fourQuote:
Originally Posted by Sparky
BTW, I was just thinking that it's sort of silly to thinking about good whiskey right now. It's summertime and whiskey is definitely a fall/wintertime seasonal drink.
:nonono2: the whiskey is not pleased with your blanket stereotyping.Quote:
Originally Posted by lemon boy
Like I care. Gots to get my licks in on the old bastard before winter comes around and he gets the upper hand again. Funnily enough, now that limes are cheap I'm back with his brown liquor 2nd cousin twice removed: brandy. Ouch.
My lord, brandy? First it was Hamms, then Carlo Rossi, now brandy. I don't think I can take you seriously in this thread.Quote:
Originally Posted by lemon boy
i have a few cognacs in my cabinet that heartily disagree with your opinion on this subject.Quote:
Originally Posted by lemon boy
Ohhh yeah. My wide ranging and far flung adventuring in booze make me a subject matter expert in the field of general boozing knowledge. I've tried the rest so you don't have to. :)Quote:
Originally Posted by MakersTeleMark
Regardless, a White Stork brandy gimlet = the offical taste of summer.
They disagree that they're very distantly related to whiskey? Odd.Quote:
Originally Posted by f2f
i took your earlier remark as a belittlement of said brown liquor. i now see you make a different point.Quote:
Originally Posted by lemon boy
Ahhhh that's a little clearer.
No, I like the brown grape boozes as well. Check out the White Stork. Totally drinkable/mixable and right about $15/750ml. I pretty much use it for everything including lots of cooking.
shit, so thats how youre supposed to do it? work up to bourbon? i started on it. :DQuote:
Originally Posted by irul&ublo
anyway, i havent personally tried it (ive graduated to gin, so i dont drink whiskey anymore), but stranahans colorado whiskey is pretty damn fine from what my friend tells me. hes a whiskey/bourbon/scotch drinker.
http://www.stranahans.com/index.php?q=home
i used to drink bean and wild turkey, and jack here and there in college. until it all went horribly wrong on weekend at the shore. but then i drank either sours or with coke.
had a johnnie walker blue on the rocks some weeks ago and it really didnt do anything for me.
I agree with your buddy although it's a little spendyish.
I was about to have a fit after going through this whole thread with no mention of Stranahans, also Basil Hayden is super smooth.Quote:
but stranahans colorado whiskey is pretty damn fine from what my friend tells me. hes a whiskey/bourbon/scotch drinker.
0)buy yourself a botle of Old Grandad and a 12 pack of ginger ale
1)fill tall glass full of ice, add a bit of whisky and fill with ginger ale
2) repeat, increasing the concentration of Whiskey in steps to about 40%
3) stay on this till bottle finished
4) repeat with new bottle starting with stronger cocktails
once you are liking bourbon w/ a splash of ginger, start with the kindest of straight wiskey, the irish.
get some Powers, pour over ice enjoy.
work on that for a while and then we can talk about scotch
I've been giving this Utah Whiskey a try. Two bottles down and I like it:
http://highwestdistillery.com/
RENDEZVOUS RYE WHISKEY
Winner of the Double Gold
San Francisco World Spirits
Competition 2008 (read more...)
Our inaugural whiskey commemorates the first recorded whiskey-fest out West. From 1825 to 1840, the "rendezvous" was the annual summer gathering of mountain men to exchange pelts for supplies. Alcohol was not one of the "supplies" at the first rendezvous. This oversight was corrected with a generous supply of whiskey at the second rendezvous in Utah's Cache Valley (and all subsequent rendezvous!). In this tradition of importing whiskey from back East (while we age our own whiskey), we crafted Rendezvous from two exotic straight rye whiskies: a 6-year-old 95% rye and an 16-year-old 80% rye. A higher proportion of unmalted rye gives Rendezvous a unique flavor profile with notes of spicy cinnamon, caramel, honey, mint, and vanilla. Rendezvous is not chill filtered, a cosmetic step almost all large companies use to remove the natural oils that cause a haze when whiskey gets cold. This also removes flavor, texture, and the lingering finish we really enjoy. If you see a harmless "haze" in Rendezvous, just swirl the bottle and it will go away.
or spend a year abroad living in Scotland
Woodsy drives the answer out of the park again:yourock:Quote:
Originally Posted by Woodsy
I can't believe that I've just recently discovered Basil Hayden's for myself. So damned good. It is the first bourbon that I've preferred to drink neat.Quote:
Originally Posted by Capatain
Forget it brah...
If it's brown, put it down. If it's clear, have no fear.
Heh. It also helps if you're being waaaaay too loud on a friend's new patio on the UES.Quote:
Originally Posted by Woodsy
Listen to this man. All the Jameson talk in this thread makes John Powers want to spin in his grave.Quote:
once you are liking bourbon w/ a splash of ginger, start with the kindest of straight wiskey, the irish.
get some Powers, pour over ice enjoy.
bumped for Bourbon love
YES. I had some of this stuff the other day and it made me like whiskey. Smooth, great tasting. I hardly drink at all, but this stuff is good.Quote:
Originally Posted by Parvo
I like clicking on a thread and then reading my contribution, even though I don't remember writing it. I still have a long way to go in the whisky/whiskey world but I still do love some ischabaha and whisky/ginger.
continue
I realize that this thread is 2 years old, but just to add my .02....
I can't say enough on behalf of the bourbon. I, like so many others, burnt my brown liquor fix back in college on crap like Beam and Jack, and yes, even SoCo.
Fast forward many more educated years and many trips down Kentucky's famed Bourbon Trail and I've discovered what a beautiful concoction true straight bourbon can be.
I've also really enjoyed the resurgence of craft cocktails/pre-prohibition cocktail making that's been happening across our great country (and many others too, see: Prague, London, Paris, Munich, Tokyo) Bourbon is of course a strong part of this movement.
Some of my favorites:
Woodford Reserve: any which way you can... just don't mix it with a ton of crap. Awesome on it's own, fantastic in an Old Fashioned, and some really great cocktails
Eagle Rare: Aged 10 years, smooth carmel notes, very good on it's own with one or two cubes of ice
Basil Hayden's: Very smooth KY Bourbon
Blantons
Any of the Van Winkle Family bourbons (yes even their rye). Pricey but very very worth it.
Sazerac Rye: some may say "blasphemer!!!" but this is my go to rye especially in a properly made Sazerac. Speaking of which, go drink yourself a good Sazerac, I'm going to.
Ice: I'm a big fan of proper ice in a cocktail/whiskey, I think it can make or break a good drink. I found these in a whiskey bar in Tokyo but turns out they're from NYC in MOMA:
http://3.bp.blogspot.com/_Kj2vEdOyoK...320/ice+balls.
They are perfect for bourbons, single malts, and all around good whiskeys. They provide the perfect surface area without watering down the liquor. Highly reccomended. I've since come across them in fine cocktail establishments like Little Branch in NYC, Bar and Books in Prague, Milk and Honey in London, and Experimental Cocktail Club in Paris... and lastly, in my kitchen.
Drink bourbon! Enjoy!
Bourbon? Meh, no thanks. Fine people, but not their local pour. Sorry.
I mean you can taste the corn most times. Next time, close your eyes, open your minds, and look for the bright corn syrup flavor. Then prepare to gag +spit up.
At best, maybe in a majorly-kickass cocktail. But not straight up. And instead, that corn coulda been used to make more gasahol/e85.
I prefer Johnnie Black. It is good.
Edit to add: 'good thread'
I'm glad to see somebody brought up the Basil Haden's and the Eagle Rare. Both excellent bourbons...
Glad to hear High West is getting some love. Always keep a bottle of the rendezvous rye on hand for the winter months - too spicy for summer drinking IMO.Quote:
Originally Posted by Twoplanker
Their bar makes excellent whiskey lemonades for hot summer days and their distillers just recently finished up on the western oat silver whiskey:
http://www.drinkspirits.com/wp-conte...4/P1020801.jpg
Ummmmm.....Stranahan's Colorado Whiskey. Smokey, a touch of molasses, dry, chewey.....delish. SERVED NEAT.
A must try for you small batch lovers out there. Had to special order it in to my local juice stand direct from Colorado.
Damn that shit is good.
Fats-
Quote:
Originally Posted by WICS
You really would rather have your corn make ethanol as opposed to whiskey?
Im not really a huge fan of ethanol. And I have too much of a buzz to explain why.
Some of my favorite's right now include the following, (be gentle, I am still kinda bumming in my life, so price is a bit of an issue)
In no particular order
Makers mark
Bulleit
Bookers
Buffalo Trace
Wild Turkey
I do plan on trying some of the nicer stuff this weekend from my local shop
I might as well add my 2cents. Currently I am sipping on a Makers with a splash of ginger ale. Bourbon and ginger has been a favorite for a few years.
The small batch bottles: Stranahans and Colorado Straight Bourbon are sweet! Knob Creek/Blantons/Bookers are also personal favorites but like the two above just a touch pricey except for special occasions. Even though some will say mixing any of the above is blasphemy. I think the way to go with bourbon is: rocks glass, ice, three fingers of bourbon and ginger ale to taste.
So IMO I like to have a bottle of Makers or a bottle of Bulliet handy to satisfy the bourbon and ginger fix. On special occasions the good stuff comes out and its is game on!
some good advice - some horrible in here. If you want to have a Crown and Coke or a Jack and Diet....thats great, but don't tell yourself you're drinking whiskey.
To my friends that get started, and want to develop a taste, I suggest they start with a glass of Basil Haydens, with a splash of water and a couple of chilled Whiskey rocks. That to me is a great introduction to quality bourbon that is drinkable and semi-unique (small batch).
My new favorite whiskey, introduced to me over the weekend. George Dickel No. 12. Can't get it in the Utah state stores, it was bootlegged from Evanston. Damn tasty sippin whiskey.
Attachment 96250
Laphroaig Quarter Cask is one I stumbled across this winter. As an Ardbeg lover, it was almost painful, yet not quite, to find something even gooder, just more intensely gooder than Ardbeg´s 10. Highly recommended! http://www.thewhiskyexchange.com/P-3414.aspx
I ordered a Laphroaig 10yo cask strength because of it. Heard it´s even gooder!
I heart Laphoaig, especially the 15. I scored a bottle on the cheap when a liquor store was going out of business.
That said, Ardbeg Nam Beist is even more yummy in my tummy.
First of all whiskey means different things to different people.Quote:
Originally Posted by crackboy
Whiskey can be scotch, bourbon, sour mash or a blended bourbon/scotch.
Start with a bourbon and Ginger ale or bourbon and coke. Jim beam is about as middle of the road a bourbon you can get. Sorta on the sweeter side. Try Jack Daniels, a little less sweet to some. jack and me tend to get in trouble together for some reason, so we don't hang often.
From there start trying some of the small batch bourbons over a couple cubes of ice. Chilled is easier to start your bourbon journey. Russells reserve, jb weller, rare eagle, , makers mark, buffalo trace ... All nice very smooth and on the sweeter side of bourbons. There's a great bourbon thread here on TGR already.
Scotch is a different animal all together and much harder to acquire a taste for in my opinion, but there are many I like. lots of them tend to be on the lighter side of taste as scotch goes.
Blended is Crown Royal, Canadian Mist .....
You just need to belly up to the bar and say bar tender give me a. .... And you're off to the races.
Was looking for a Whisky called "Crown Royal Northern Harvest Rye" that won the "World Whisky of The year" award. ... Sold out everywhere ...
http://business.financialpost.com/ne...ker-created-it
News of the win came out a few weeks ago and it has sold out of every store in Canada.
The manager of the store suggested I try the one that won 2014 Canadian Whisly of The year in 2014, Canadian Club 'Chairman' Select 100% Rye.
It is $24 a 750ml bottle. sold.
Hmmm. Tasted like crap yesterday. Today after a ski, some grapes and a dark chocolate, I poured some in a tumbler and added one large ice cube.
Amazing. Probably the best I have ever tasted. Super complex smell and very nice in the mouth with only a slight burn going down. It was incredible how complex and deep the smell and flavour was. Not quite sure why it seemed like a different liquid the first time around, perhaps it was the many small useless, semi-frozen ice-cubes that made it into the glass the first time.
This is my second Canadian Rye Whisky. I am actually impressed. I probably just insulted the tast of real Whisky connoisseurs!
https://www.reddit.com/r/worldwhisky...elect_100_rye/
http://images.tapatalk-cdn.com/15/12...502a18eee3.jpg
http://images.tapatalk-cdn.com/15/12...4d54d495ab.jpg
I work in the liq business here in Seattle and we have plenty of the CR Rye in stock. Try Russell's Rsrv Rye or the Single Barrel if you can find if.Quote:
Originally Posted by puregravity
And don't forget the ginger ale!
If you like Canadian rye, look for Masterson's, Whistle Pig, and/or Lot 40 - all excellent, highly recommended.
http://www.klwines.com/images/skus/1075455l.jpg
http://whiskeyreviewer.com/wp-conten...ye-200x300.jpg
http://static1.1.sqspcdn.com/static/...hp8uqVDW9qo%3D
Ain't nothing wrong with Canadian rye.
$53 at my local Costco
http://cdn1.bigcommerce.com/server17...0.1280.jpg?c=2
^Also excellent - sort of reminds me of Stranahan's.Quote:
Originally Posted by 4matic