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Southern Comfort is not whisky.
Ardbeg, Speyburn, Famous Grouse. Depends on the mood and who's around. And how broke I am at the time.
Talk about all types of whiskeys here. Types, Recipes, Ingredients, etc...I made the Vodka thread, and Ill probably make one for every single type of hard liquor.
The only whiskey I have ever had was Southern Comfort. Ive had it straight and mixed with different sodas. Every singe time my drunk was good, and the drink was as well. But I really like the taste if it straight.
From what I hear many people dont really mess with whiskey.......why?
Southern Comfort is not whisky.Ardbeg, Speyburn, Famous Grouse. Depends on the mood and who's around. And how broke I am at the time.
canadian whiskey blends nice, crown has a nice very smooth taste, jack has a sweet maple taste that i like but the GF insists that i was very mean after a night on beer then jack, im calling BS
Quote, originally posted by dave » Southern Comfort is not whisky. So then what is it?
American bourbon, sour mash, Irish whiskey, and Scotch whisky all have different characteristics and brewing methods. I left out Canadian whiskey because I don't care for it.Irish whiskey is universally considered to be generically smoother than the rest because it is tripled distilled but this also gives it a very distinct taste, and I think bland taste. Irish and Scotch whiskies are brewed using malted barley and other whole grains.
Kentucky bourbon has a sweet tone to it because, as a bourbon, it must contain a majority(51%) of corn in the mash but most use around 60%-70%.
Jack Danials, and other TN whiskies, although not technically bourbons, have an even sweeter taste because their mash is similar to bourbon but also use a different filtration process involving sugar maple charcoal.
And my favorite - Scotch whisky - has unique qualities as well and as soon as you sniff a thumb of it it will be become plain. Single Malt scotch, my favorite, contains only malted barley. Grain scotch contains a mix of barley, wheat,and maize. Blended scotch contains any number of different single malts and grains. What gives scotch its distinct smoky taste is that the barley and other grains are dried over an open peat fire. There are many different regions in scotland that give the distilleries a specific taste, for example, the Islay region is a small island which produces its whisky with a very very intense smoky flavor with and an additional spice that comes from sea salt blown over the island and into the peat. There are many different regions and they all have their own qualities but Islay has always been a favorite for me. Second place would go to the Speysides.
As far as recipes I prefer it straight up or maybe with a few ice cubes. My personal favorite Single Malts are Lagavulin, Laphroaig, Briuchladdich, Glenlivit 18. My favorite blends are Johnnie Walker Black, Gold, and Green. Blue Label is considered the best because of its rarity and price but I prefer the taste of Gold and Green to it. And as far as the price of it goes, its about at the same price at which good single malts begin so I really don't understand the appeal.
Modified by DeeeeJaaaay at 5:32 AM 12/16/2008
Modified by DeeeeJaaaay at 10:00 AM 12/16/2008
Quote, originally posted by JohnD.1.0.7.9. » So then what is it?
Its a liqueur.
Quote, originally posted by DeeeeJaaaay » American bourbon, sour mash, Irish whiskey, and Scotch whisky all have different characteristics and brewing methods. I left out Canadian whiskey because I don't care for it. Irish whiskey is universally considered to be generically smoother than the rest because it is tripled distilled but this also gives it a very distinct taste, and I think bland taste. Irish and Scotch whiskies are brewed using malted barley and other whole grains.
Kentucky bourbon has a sweet tone to it because, as a bourbon, it most contain a majority(51%) of corn in the mash but most use around 60%-70%.
Jack Danials, and other TN whiskies, although not technically bourbons, have an even sweeter taste because their mash is similar to bourbon but also uses a different filtration process involving sugar maple charcoal.
And my favorite - Scotch whisky - has unique qualities as well and as soon as you sniff a thumb of it it will be become plain. Single Malt scotch, my favorite, contains only malted barley. Grain scotch contains a nix of barley, wheat,and maize. And blended scotch contains any number of different single malts and grains. What gives scotch its distinct smoky taste is that the barley and other grains are dried over an open peat fire. There are many different regions in scotland that give the distilleries a distinct taste, for example, the Islay region is a small island which produces its whisky with a very very intense smoky flavor with and an additional spice that comes from sea salt blown over the island and into the peat. There are many different regions and they all have their own qualities but Islay has always been a favorite for me. Second place would go to the Speysides.
As far as recipes I prefer it straight up or maybe with a few ice cubes. My personal favorite Single Malts are Lagavulin, Laphroaig, Briuchladdich, Glenlivit 18. My favorite blends are Johnnie Walker Black, Gold, and Green. Blue Label is considered the best because of its rarity and price but I prefer the taste of Gold and Green to it. And as far as the price of it goes, its about at the same price at which good single malts begin so I really don't understand the appeal.
With Blue Label you're pretty much paying for the name on the bottle. People that aren't familiar with Scotch will recognize it as being "baller" though.
Quote, originally posted by dave » Its a liqueur.
With Blue Label you're pretty much paying for the name on the bottle. People that aren't familiar with Scotch will recognize it as being "baller" though.
Yep
Have them price some 30yr single malts, lol
$$$$
Quote, originally posted by JohnD.1.0.7.9. » From what I hear many people dont really mess with whiskey.......why?
Young people dont drink whiskies. Being trendy, most will drink what the crowd drinks or what they hear about in rap songs. I hate vodka, rum, gin and so on. All I drink is whiskey, or whisky seeing as how the scottish drop the "e" in their labels. I dont understand the soda mix either. Its fine if you want to acclimate yourself to the drink but nothing ruins the taste faster than a mix.
My favs are Elijah Craig (not too harsh) and Dickels (shit is clean but will hurt you if you don't respect it).
Quote, originally posted by ninjarico » My favs are Elijah Craig (not too harsh) and Dickels (shit is clean but will hurt you if you don't respect it).
Bourbon and TN mash has come a looooong way. There isn't one "single batch" or "single barrel" label that isn't worth drinking.
Quote, originally posted by DeeeeJaaaay » Young people dont drink whiskies. Being trendy, most will drink what the crowd drinks or what they hear about in rap songs. I hate vodka, rum, gin and so on. All I drink is whiskey, or whisky seeing as how the scottish drop the "e" in their labels. I dont understand the soda mix either. Its fine if you want to acclimate yourself to the drink but nothing ruins the taste faster than a mix. I went out with some friends a few weekends back and we ended up meeting my buddy's girlfriend at a martini bar.
My two friends I was with ordered a chocolate martini and an appletini.
I ordered a Macallan 12 year.
Quote, originally posted by dave » I went out with some friends a few weekends back and we ended up meeting my buddy's girlfriend at a martini bar.
My two friends I was with ordered a chocolate martini and an appletini.
I ordered a Macallan 12 year.
hahahaha The same happened to me when I was eating out with my folks but the guy ordered a birthday cake martini and I was on the oban 18. I was like "....a what?" There isn't anything they could put in there that would make a martini worth drinking. But Im biased against them ever since I learned that shaking a martini, like bond prefers, instead of stirring it, breaks the ice up and waters it down. Bond lost cool points when I realized that.
im not saying blue label is baller, i would never pay full price for it, as I get it for 120, but @ 120 you can not say it isnt a great bottle. smooth as can be.gold is to be drank chilled, it is the "champagne" of johnnie.
green is earthy, and can be also used as a cologne
all my scotch, whiskey, blended are drank neat. ice just dilutes it.
Quote, originally posted by .paul » im not saying blue label is baller, i would never pay full price for it, as I get it for 120, but @ 120 you can not say it isnt a great bottle. smooth as can be. gold is to be drank chilled, it is the "champagne" of johnnie.
green is earthy, and can be also used as a cologne
all my scotch, whiskey, blended are drank neat. ice just dilutes it.
Blue is nice, no doubt but it is hyped beyond belief. For the price though I'll spring for Lagavulin every time.
Gold is advertised as chilled but neat and room temperature is how I prefer it
Green label is................well, Green Label, lol
Quote, originally posted by .paul » ice just dilutes it. Tell me that next time I pour you some cask strength bourbon or scotch.
Just picked up my yearly bottle of George T. Stagg. This years is a tad tamer than last year checking in at 141.8 proof (70.9% ABV).
Ardbeg, Glengraig, and Bookers are sold at cask strength and are more flavorful straight up. I don't understand buying any whiskey, much less cask strength and then softening it, lol. Getting used to it is a different story but people don't buy these whiskies unless they are very used to them cost. Not to mentions they cost.Ive never had Stagg before. What does it compare to ?
Quote, originally posted by DeeeeJaaaay » Ardbeg, Glengraig, and Bookers are sold at cask strength and are more flavorful straight up. I don't understand buying any whiskey, much less cask strength and then softening it, lol. Getting used to it is a different story but people don't buy these whiskies unless they are very used to them cost. Not to mentions they cost. Ive never had Stagg before. What does it compare to ?
Macallan also sells a cask strength. When you cut a cask strength whisk(e)y with luke warm spring water, it cuts out the alcohol taste, it takes out some of the alcohol burn and allows you to pick up on the subtleties that would go unnoticed straight up. Same thing with cutting it with chilled spring water or an ice cube. Drinking it straight, despite what some may tell you, does not make it more flavorful.
George T. Stagg is a bourbon that comes out once a year around late Nov. - Early Dec. Produced by Buffalo Trace. Uncut & unfiltered single barrel stuff about 15 years old. I guess you could compare it to a Booker's, but Booker's is only around 6-8 years old.
Sound interesting.Ive cut with just about every different combination and type of water I can find and it just starts to taste dull. At full strength and letting it rest on the back of my tongue has always made it more pleasant for me. Not to mention like to feel it in the nasal cavity too, lol. But I guess like anything else, tastebuds are unique to everyone. Being a smoker doesn't help my cause either.
Well, how much are you using here? I'm talking like a splash or two. Maybe 1/4 - 1/2 oz per 3-4oz of whisk(e)y. It's all good though. To each their own. I used to use chilled or room temperature spring water, but the luke warm thing was a brought about by some Scotsmen I drank with at a Balvenie tasting. I used to be a fairly heavy cigarette smoker, but quit a couple years ago. I still smoke 1-3 cigars a day though, soooo...yeah.That's also a whole different experience too.
Some some quick points about Whisk(e)y that may or may not have been said...All Whisk(e)y is distilled form a fermented mash of grains. Which include malted barley, wheat, rye or corn.
Irish Whiskey is 100% malted barely. Scotch Whisky is roasted barley over pete driven smoke. Canadian Whiskey uses a blend of different grains. Kentucky Bourbon Whiskey uses a blend of grains, but must be at least 51% corn. Tennessee Whiskey (Welsh Whiskey) follows the same grain bill as Bourbon, but uses a unique charcoal filtering process to change the flavor profile.
As far as the aging goes, Bourbon MUST be aged in new charred white oak barrels. Irish, Scotch & Canadian whiskeys are often aged in used Bourbon barrels. Some then go for additional agings in port, cognac, sherry and other casks for a different flavor profile.
Scotch must be aged a minimum of 3 years to be considered a single malt scotch. Single Malt means 1 distillery and 1 malt. A Blended Malt can be 2+ distilleries, but 1 malt. Then of course your Blended Scotch is 2+ distilleries and multiple grains.
There are about five main regions known for Scotch. Speyside, which uses fresh mountain run off water. Very smooth finish. Lowlands (South) uses rainwater from the rivers there. Islay (West) uses rainwater that soaks through petemoss giving a very smokey/petey/earthy taste. Sky (North West) using mountain spring water and has a very sharp finish. Finally Orkney (Far North) uses water from Artiesen wells. They all have distinct flavors differences among one another.
That's about it off the top of my head. I'm a big time Bourbon drinker and fairly active Single Malt Scotch drinker. Any questions, just fire away. If you are ever in Kentucky around the bourbon belt, I highly recommend the bourbon tour. Especially the Pappy Van Winkle distillery. They make the best bourbons hands down. I got to try the family reserve line while I was there which includes a 15yr, 20yr & 23yr. I took home a bottle of 20yr with me. It is probably the best bourbon I have ever had.
Anybody here tried it? It caught so much buzz. I'm dying to try some.
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