I need help not liking it so much!
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I need help not liking it so much!
Any of you guys with single malt collections ever pull out all of your bottles and try ad hoc blends?
A splash of this, 2 splashes of that, a drop of another?
Its a great way to taste some intersting flavors and its never the same twice ( unless you are uber good at measuring!)
Good Call.Quote:
Originally Posted by Parvo
The wank?Quote:
Originally Posted by skibuminwyo
or the drink?
Or were you refering to the duo?
Well, the drink, as far as cheap(er) whiskeys go.
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