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post #1 of 32 Old Nov 11th, 2006, 4:49 pm Thread Starter
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Fine Whiskey (lets hear ya)

Whats your fave.. If I make it to next Summer's CCR I'll bring some 12 yr old Gibson's and hopefully initiate into the booze bro's. (want that number too..lol)
I really don't drink much, but when I do, the good stuff doesn't seem to leave the hangover and headaches effect as bad

anyone ever hear of the hunter's fireside book ??

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post #2 of 32 Old Nov 11th, 2006, 5:01 pm
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If it's bourbon you're after (remember: all bourbon is whiskey, but not all whiskey is bourbon), get yourself a bottle of Woodford Reserve. Made in a very small distillery near Versailles, KY. It's very smooooooth....

Then go there and take the tour.

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post #3 of 32 Old Nov 11th, 2006, 6:35 pm
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My favorite The standard for 'smooth' against which all others are measured.

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post #4 of 32 Old Nov 11th, 2006, 8:44 pm
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Fine Whiskey

Johnny Walker Blue Label & Jack Daniel's Single Barrel.

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post #5 of 32 Old Nov 12th, 2006, 1:08 am
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McCallan 18, The Balvenie 21 year old Port Finish, and GlenFarclas.

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post #6 of 32 Old Nov 12th, 2006, 6:59 am
 
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I know this will probably be blasphemy, as I have experienced the annual meetings of the Booze Brothers at CCR. (3 years in a row to date.) And those boys bring out all kinds of fancy sippin' whiskeys, scotches, ports, tequilas, and what-have-you. I have sampled from the lot and have been edumacated somewhat...but perhaps this man just isn't refined enough to know that all those put together can't take the place of double shot of Yukon Jack. The Canadian liqueur made from whiskey and honey. Straight up, on the rocks, or with lime juice . . . it's all good.

FWIW, I haven't had but maybe 10 shots of Yukon Jack in the past 15 years. Lest I should fall into "old habits".



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post #7 of 32 Old Nov 12th, 2006, 8:03 am
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Quote:
Originally Posted by DavidTaylor
McCallan 18, The Balvenie 21 year old Port Finish, and GlenFarclas.
I'll vote for these choices!

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post #8 of 32 Old Nov 12th, 2006, 2:47 pm
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Lagavullin, distillery strength -THE only way to drink water

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post #9 of 32 Old Nov 12th, 2006, 3:00 pm
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Quote:
Originally Posted by Woolly
Lagavullin, distillery strength -THE only way to drink water
Wooly,
Can't believe that you would "cut it" with H2O!

"The colour is old gold with amber glints. The nose is rich, and marked by animal hints and smoky barley, with traces of creamy peat (vanilla from the cask?).
The peaty taste reveals progressively sea hints (smoked fish, iodine) on liquorice background. The smoky finish reveals also some fine woody hints" . . .

Single Malts deserve to be savoured without ice or water. The true bouquet nose must be appreciated!!!!

If you come to CCR, we shall share some great distilled single malts!
Cheers!

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post #10 of 32 Old Nov 12th, 2006, 3:15 pm
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Quote:
Originally Posted by Zotter

My favorite The standard for 'smooth' against which all others are measured.
I was on a business trip to Northern Ireland about 40 years ago, and picked up a bottle of "Black Bush", just for the heck of it. Not being much of a drinker, just went to my cabinet and see it is still there, unopened.

Is it still good?

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post #11 of 32 Old Nov 12th, 2006, 4:42 pm
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Quote:
Originally Posted by PMitchell
Wooly,
Can't believe that you would "cut it" with H2O!

Single Malts deserve to be savoured without ice or water. The true bouquet nose must be appreciated!!!!


Cheers!

In fact, most discerning drinkers will "cut" a single malt, be it cask strength, barrel draft or otherwise with 2 or 3 drops of distilled water. This brings out the character of the whiskey without ruining the nose and/or flavor.


F
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post #12 of 32 Old Nov 12th, 2006, 4:43 pm
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The good Stuff

OK, I can almost hear the banjos . . .

This is from the Jameson Distillery in County Cork circa 2001.
Very rare Medleton Irish Whisky, Triple distilled, 40% alcohol by Master Distiller Bcurry Crockett No 002608, Production Strictly Limited 700 ml

I need a reason to pop this cork . . .
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post #13 of 32 Old Nov 12th, 2006, 9:40 pm
 
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Dave,

It should be just fine. I have a bottle of very rare scotch. It's made by the smallest distillery in Scotland. Best scotch I've ever had, but since it is so "rare" I only touch it on very special occasions.

Guess the best advice is...go ahead and drink it. It would be a perfect excuse for another trip to Ireland.

Keith
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post #14 of 32 Old Nov 12th, 2006, 10:21 pm
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Quote:
Originally Posted by Florian
In fact, most discerning drinkers will "cut" a single malt, be it cask strength, barrel draft or otherwise with 2 or 3 drops of distilled water. This brings out the character of the whiskey without ruining the nose and/or flavor.


F
Ahhhh . . . learn something every day!

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post #15 of 32 Old Nov 12th, 2006, 11:36 pm
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Dave - oh yea, it'll be good. Way good.

When you decide to open it, lemme know where you'll be do'n the deed first!

Tate

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post #16 of 32 Old Nov 13th, 2006, 6:50 am
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Quote:
Originally Posted by dshealey
I was on a business trip to Northern Ireland about 40 years ago, and picked up a bottle of "Black Bush", just for the heck of it. Not being much of a drinker, just went to my cabinet and see it is still there, unopened.

Is it still good?
It's probably gone bad. Just send it to me and I'll get rid of it for you.

My favorite is The MACALLAN Anniversary Malt – aged 25 years.

18-year-old MACALLAN single malt is pretty good.

“Glenmorangie Traditional” is also very good. It’s not aged very long – 10 or 12 years – can’t remember – but it has a great taste.

I picked up a bottle of Glenmorangie Traditional in the Frankfurt Duty Free store in May. When I tried to pick up another bottle in October I couldn’t because you can’t take liquids aboard US flights.
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post #17 of 32 Old Nov 13th, 2006, 6:56 am
 
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Quote:
Originally Posted by Florian
In fact, most discerning drinkers will "cut" a single malt, be it cask strength, barrel draft or otherwise with 2 or 3 drops of distilled water. This brings out the character of the whiskey without ruining the nose and/or flavor.
These statements line up with what Ed Early (early1) taught me in Breckenridge. I agree entirely.
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post #18 of 32 Old Nov 13th, 2006, 7:11 am
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Bad whiskey???

I can only say there is no such thing as a bad whiskey - it is just that some taste better than others ;-)))

As to how to drink it it has been suggsted that you add 1 lump of ice to your glass. This cools the drink and when you take a sip and hold it in your mouth as it heats up and more of the flavour and taste is released.

Scottish definition of a bottle of whiskey?
Too much for one but not enough for 2.

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post #19 of 32 Old Nov 13th, 2006, 7:29 am
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"Crown Royal".

Quote:
Originally Posted by Handlebar
Whats your fave.. If I make it to next Summer's CCR I'll bring some 12 yr old Gibson's and hopefully initiate into the booze bro's. (want that number too..lol)
I really don't drink much, but when I do, the good stuff doesn't seem to leave the hangover and headaches effect as bad
Hbar/don
Not much of a drinker but I like to sip "Crown Royal". Is it considered fine?

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post #20 of 32 Old Nov 13th, 2006, 8:24 am
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Quote:
Originally Posted by Florian
In fact, most discerning drinkers will "cut" a single malt, be it cask strength, barrel draft or otherwise with 2 or 3 drops of distilled water. This brings out the character of the whiskey without ruining the nose and/or flavor.


F
I learn something every day. I never "cut" my single malt. But I read your post and decided to check it out. It seems that most of the major distillers suggest that you do indeed cut the whiskey with a little water . . . . not much . . . . just a little. Thanks for the information.

I'm going to check it out tonight . . . . with a good cigar.

I just thought of something - that bottle of 25-year-old MACALLAN will last longer!
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post #21 of 32 Old Nov 13th, 2006, 9:17 am
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To quote from a Laphroaig distillery strength (57.3% vol )bottle that I just happen to have in my hand -

'Original cask strength Laphroaig whisky is the authentic way to experience the rugged character of our uncompromising Scotch whisky. It is a pure single Islay malt bottled at natural distillery strength. This gives a depth of genuine taste and texture normally associated with sampling a whisky at source'

'The choice is yours, but we recommend that you add twice as much water as whisky to fully appreciate the lingering taste characteristics of original cask strength Laproaig whisky. Whisky at cask strength quickly overpowers the palate, but adding water will release a rich aroma of peat smoke with some sweetness and strong hints of the sea.'

'Emphatic, full bodied and utterly unforgettable'

As I said in an earlier post - the only way to drink water

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post #22 of 32 Old Nov 13th, 2006, 10:45 am
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Woolly,

Feel free to send a bottle over my way....Laphroaig is nectar of the gods. For those truly interested in single malt whiskey (as I am) check out this link: http://www.smwsa.com/society.html
You get access to cask strength whiskys that arent available to the public....yum yum, good stuff.



F
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post #23 of 32 Old Nov 13th, 2006, 1:04 pm
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Black Bush

Quote:
Originally Posted by dshealey
I was on a business trip to Northern Ireland about 40 years ago, and picked up a bottle of "Black Bush", just for the heck of it. Not being much of a drinker, just went to my cabinet and see it is still there, unopened.

Is it still good?
Hi David, I live about 50 miles from Bushmills Distillery and had a few visits to it, in my opinion your bottle of Black Bush will be perfect to drink, I am only sorry I won't be with you to share it, in case you don't know Black Bush is Bushmills Whiskey matured in old Oloroso Sherry casks for 10 years, giving it the colour and hint of taste.
I dont often drink whiskey but when I do my favorite, which has been previously mention is Lagavullin, a whiskey blender once told me that to appreciate any whiskey you should always add the equal amout of water to whiskey so the palate can work properly.
Lagavullin in made on the Scottish Island of Islay, which can be seen across the sea from the high ground near Bushmills.
All this talk of whiskey has put be in the notion of one before bed tonight,

Cheers, The Big One.
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post #24 of 32 Old Nov 13th, 2006, 1:12 pm
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Quote:
Originally Posted by TheBigOne
Hi David, I live about 50 miles from Bushmills Distillery and had a few visits to it, in my opinion your bottle of Black Bush will be perfect to drink, I am only sorry I won't be with you to share it, in case you don't know Black Bush is Bushmills Whiskey matured in old Oloroso Sherry casks for 10 years, giving it the colour and hint of taste.
I dont often drink whiskey but when I do my favorite, which has been previously mention is Lagavullin, a whiskey blender once told me that to appreciate any whiskey you should always add the equal amout of water to whiskey so the palate can work properly.
Lagavullin in made on the Scottish Island of Islay, which can be seen across the sea from the high ground near Bushmills.
All this talk of whiskey has put be in the notion of one before bed tonight,

Cheers, The Big One.
Hi, Mr Big One,

do you remember a distillery in Ireland that made a clear WHISKEY (with an 'E') - not ever aged in old barrels - it was like vodka, with taste - I'd tried some, and it was goooooooooooood, but can't remember the name ???

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post #25 of 32 Old Nov 13th, 2006, 2:19 pm
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TheBigOne - what's chances of set'n up an 'export' of the a bottle or two of the Bushmills reserve??

I still treasure my 'tasters' certificate from the tour!

By the by - other than the Causway Motel for our Honeymoon, the Bushmills distilary was the first place my new bride and I visited together - oh, way back in the late 80s...

Yea, was a bit of an education for her.

Tate

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post #26 of 32 Old Nov 13th, 2006, 2:25 pm
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Quote:
Originally Posted by TheBigOne
Hi David, I live about 50 miles from Bushmills Distillery and had a few visits to it, in my opinion your bottle of Black Bush will be perfect to drink, I am only sorry I won't be with you to share it, in case you don't know Black Bush is Bushmills Whiskey matured in old Oloroso Sherry casks for 10 years, giving it the colour and hint of taste.
I dont often drink whiskey but when I do my favorite, which has been previously mention is Lagavullin, a whiskey blender once told me that to appreciate any whiskey you should always add the equal amout of water to whiskey so the palate can work properly.
Lagavullin in made on the Scottish Island of Islay, which can be seen across the sea from the high ground near Bushmills.
All this talk of whiskey has put be in the notion of one before bed tonight,

Cheers, The Big One.
I was wrong, it was about 30 years ago that I was there, not 40, so I guess it can age a little longer?

The company I worked for at the time had a plant in Coleraine, I was there for a week, stayed in Portstewart. Had a great time, very friendly people in all the small towns. Did the usual tourist things, Dunluce Castle, Giants' causeway, etc.. Would like to go back someday, with more time to get around.

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post #27 of 32 Old Nov 13th, 2006, 2:41 pm
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Quote:
Originally Posted by dshealey
I was wrong, it was about 30 years ago that I was there, not 40, so I guess it can age a little longer?
Actually, whiskey doesn't "age" once it is out of the barrel and in the bottle. So a ten-year-old whiskey is still a ten-year-old whiskey no matter how long it sits on the shelve in the bottle. It might be a very good ten-year-old whiskey but it won't get to be a better ten-year-old whiskey.

And you're right, Ireland is a great place to visit!
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post #28 of 32 Old Nov 13th, 2006, 5:34 pm
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Northern Ireland/Whiskey/Visiting

Its good to hear the favorable comments about N.Ireland, the visit to Bushmills Distillery is worthwhile espicially if you take the world famous Antrim Coast Road, it starts in Larne, County Antrim and hugs the coast line right up to the town of Bushmills. Some of the places it goes through are Cushendall, a small village with a cafe that makes a great cooked breakfast, breakfast is served all day. You then pass the Carrick-a-Rede Rope Bridge, closed for winter, the Giants Causeway, Ballycastle, then Bushmills, from Bushmills to Portrush you get views across the sea to the Scottish Islands of Islay, Jura Mull of Kintyre and Colonsay, not forgetting our own Rathlin Island.
Once in Portrush you ride over part of the North West 200 Motor Cycle Race course( held in May) finishing in Coleraine.

That the tourist part over now the "white whiskey", this sounds like the illegal spirit made all over Ireland but well known in the Glens of Antrim called "Poteen" you cant but it openly but some-one can always get you a bottle, I suppose its like "Moonshine" in the USA.

Hope this answers a few questions and maybe tempt somebody to visit.

Regards The Big One.
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post #29 of 32 Old Nov 13th, 2006, 6:47 pm
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Not much of a drinker but I like to sip "Crown Royal". Is it considered fine?
Keep it in the freezer

and you need no ice

I follow it with a ice water chaser...

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post #30 of 32 Old Nov 14th, 2006, 4:42 am
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.... the "white whiskey", this sounds like the illegal spirit made all over Ireland called "Poteen" .....
Found it - not Irish, but a Scottish blend - J&B minus 6 (no idea what it tastes like)
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post #31 of 32 Old Nov 14th, 2006, 6:29 am
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found some info:

http://www.sundayherald.com/48077

Has to be better than that stuff you drink that smells of hospital disinfectant ;-)) Way to peaty for me - but there are plenty of others out there.

Graham Wintersgill
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post #32 of 32 Old Nov 14th, 2006, 5:19 pm
 
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Here's a website that all of you might find interesting and informative.

http://www.charm.net/~kmarsh/scotch.html

Keith
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