No posts for awhile, so as we head into summer, it's a good time to think of ways to drink more whisky... Summer is when folks traditionally go for beer (and some for wines), but different varieties of Scotch whisky goes well as an alternate to those choices. In fact, pairing the right whisky with the right food can be a great choice, and also introduce others to the joys of drinking single malt. For instance: Strong cheeses (stiltons, blues, etc.) and smoked meat & fish go really well with the heavier, oilier drams like Laphroaig cold meats go well with a strong and peaty variety like Ardbeg Sushi (I'm from California, so I have to include this) goes well with lighter, clean varieties like Talisker or a fine oak Macallan Softer, milder cheeses & non-citric fruits (like apples) go well with lighter Scotches like Glenmorangie, Highland Park, et al Seafood goes well with any of Speyside brands Red meat (especially game meat) goes well with sherry-casked brands like Macallan's 12 or 18 Scotch also goes exceptionally well with chocolate and chocolate-based desserts. For plain chocolate, you can go heavier. For desserts, probably a lighter sherried Scotch. In general, avoid citrus fruits with Scotch, and you also want to refrain from going back and forth between Scotch and wine. The mix of the two makes everything taste odd. Of course, the best thing to go with Scotch is a great cigar (while admiring your Ferrari...) Best Regards, Bob H
My birthday is coming up, one week, and I'll be looking for another addition. My friends have caught onto my habits and will surely get a nice bottle or two for my birthday. My next pay will also most likely add a bottle to my collection.
But goddam amazing. Ive left my port charlotte pc6 and 9, my macallan cask strength ardbeg corryvreckan and uigiadail, laphroiag cask strenght, abelour abunadh, signatorys, plus others in favor of... Amrut » All Things Whisky Ive gone through 3 bottles of fusion and half way through two continents and intermediate sherry. This stuff will turn me into a lush!
But it is whisky, spelled by them and Jim Murray in the Whisky bible to connote its lineage. Amrut produced consumer liquors for years (brandy and 1-year aged malt whisky for their domestic market), but tried aging it longer about a decade ago with surprisingly good results. They only age it 4-5 years, and the evaporation is higher, but the heat causing the evaporation also ages the liquor more quickly, so most folks think it is a 12-15 year old whisky. For a first-time foray into Indian whisky, you might try their Fusion, 100 proof with great complexity (stronger than most Scotches which are 84-92 proof, but with good notes and tastes). Thanks for mentioning it; its always fun to expand one's horizons. There are some excellent whiskies coming from Japan and the USA, although this is the first 80-plus rating from India (and the only Indian whisky sold in the UK at present, I think). Best Regards, Bob H
Quite right Bob. The temp extremes work the cask and give the angels a very generous share. 4 yrs in India = 15 in Scotland. I am quite smitten by the output of this distillery. Looks like I will have almost their entire product line soon. Their high quality stems from excellent newmake. Curious thing for me is I enjoy cask strenght without any water at all. I may lose some nosing but the mouthfeel is so much better. Just as a heads up as we are into world whiskys appears good things are being said for Belgian Owl. I will be picking up a bottle soon. I also finished a bottle of yamazaki 18, very good and getting hard to find. What the hell does Jim Murray know anyway! Very polarized views on him in the whisky world.
My best friend was so excited that he got it perfect that he decided to give me my gift early. +1 for friends who listen Image Unavailable, Please Login
True, opinions vary on Murray. I enjoy his commentary, and like many other things, I combine what he says with the thoughts of others, and then test things myself. Yamazaki, esp their 18, is a great whisky. To me, it is very clean, like a Talisker or Macallan fine oak. If you don't want to pay that much, see if you can find a Hibiki 12, which is about $65 US. It is blended, and uses Yamazaki. It is also aged in plum barrels, which gives it a unique Japanese taste that is pretty good if you enjoy Asian food flavors. They are both distributed by Suntory, as are several other brands, so you should be able to locate one. Bob H
Bob you are absolutely reading my mind. The hibiki intrigues me due to the plum wine finishing. After I aquire my amruts thats next up. Or maybe ardbog, or maybe pc10, or that brora 30 ....sigh...so many whiskeys so little money....
FWIW, two bottles I always recommend are Ardbeg's Uigeadail and Lagavulin 16. Both are excellent, heavy but not overbearing, and consistently good. They are also under $100, so they can expand the spirits cabinet without too much of a bite. Since you enjoy cask strength, either one will suit the preference to drink them neat without knocking you over. Of course, if you're looking for pure drinking, try Laphroaig's Quarter Cask. 96 proof, and only aged 6 years. The last year is in a smaller cask (thus the name) which accelerates aging. Great to drink at night, during storms, or whenever you want to leave your troubles behind... Bob H
Yes as I indicated in post 352 I have the uggie and I have finished a bottle of QC. In fact my first uggie was the very good L10 151. Wish I had picked up several bottles but didnt realize it's quality at the time. My present bottle is not as stellar. If you see a strange fellow in the liquor store opening boxes and peering at serial numbers and making a mess well that might be me....!
Opened up the gift I got from my good friend. Great thought but he should have known to go for the crystal! Now, with my birthday coming up, which bottle should be placed in here? Image Unavailable, Please Login
Just tasted the Glenrothes 1998 over the weekend against their Select Reserve. The 1998 was much smoother, dominate note of cinnamon and hints of vanilla. Pretty creamy. Real nice. The Select Reserve (cheaper than the 1998) had a little more character in my opinion. Not quite as smooth but by no means rough. Little more citrus and spice, as well as a little more peat on the palate. Didn't pick up a bottle of Scotch as I'm partial to Bourbon and had to try the new Elmer T Lee Single Barrel, special bottling from Binny's. Damn delicious. Drink on.
For the decanter, I put a bottle of Dalwhinnie 15 in mine. Truthfully, not one of my favorites, but a very good whisky and one that novices can drink without convulsing from peat and smoke. It has an attractive golden hue, which shows well. It works well when we have guests who want "a drink" for whom the occasion prompts a little celebration. My thought re which one to choose was that the darker malts wouldn't show as well, and I didn't want to lose portions of a more expensive bottle to evaporation that you'll get from a glass stopper in most cases. Dalwhinnie's color is strong enough to be noticeable, and attractive even to those who don't drink (if you know anyone like that...). Any of the Highland Malts would work similarly. Choices to consider might be... * Macallan 12 - strong sherry taste, with an almost unique rose hue specific to the brand. Lots of folks know Macallan, and the 12 is both inexpensive and very drinkable * Old Pulteney 12 - good whisky, although it is a little harsh for the uninitiated * Dalmore 12 - it is darker and a much sweeter drink, with coffee and spice notes; good as a dessert drink though, especially if you have coffee and chocolates after the meal (not as good with cigars, which want a heavier dram) * Glengoyne 10, which has a discernable bourbon note that will please guests who like their Buffalo Trace, Woodford Reserve or Jim Beam. Have fun, and if you don't like what you decanted, it will just allow you to consume it more quickly to try something else... Regards, Bob H
I just went to my friends house where I had both the Macallan and the Laphroaig 10. All 3 preferred the Macallan while I simply enjoyed my laphroaig.
New addition to the top shelf...Aberlour is a long-time Speyside Distillery. The 16 is double-casked; they use bourbon oak casks for the first ten years, and then finish them in sherry butts. This creates a mild sherry sweetness, spice notes from the oak, and a smooth feel on the palate. Very attractive deep color, and only 86 proof, so you can splash it with spring water or drink straight without a problem. Trying these varieties is a tough job, but someone's got to do it. Bob H Image Unavailable, Please Login
My Louis XIII bottle has about an inch of cognac left in it. I think maybe my Springbank '67 is worthy but not much else...
Any peat taste? What is the finish like? I love Lagavulin, it's nose and on the palate, my only mild negative is you still feel like you chewed on some charcoal 3 min after it is gone. (Truth be told if you have enough you can taste that charcoal the next morning when brushing your teeth!) Any recs for someone who likes the nose and middle taste of Lagavulin, yet wants it to finish smooth like a Macallan 18? Does such a scotch exist? Talisker? Thanks.
Aberlour has no peat taste; sweet, spicy and a touch of oak at the end. The nose is caramel to me, but not sickly sweet (Dalmore 12 is too sweet on the nose and palate for me, and this is less so). It is also a great dark reddish color, very attractive as you hold it while contemplating life and Ferraris. Talisker is a good choice if you want something a little less aggressive than Lagavulin or Ardbeg. If you want to try something not too outrageously expensive with that profile, look at a Caol Ila 14 sherry cask bottle. It should be about $75-80 but is a limited edition, so it is not as available as others. It is unpeated, so it is lighter, but still an Islay malt, so you get a decent nose of kelp & damp heather (smells better than that might sound). The sherry casking will remind you of Macallan, but you will still know it is an Islay malt. For Talisker, thinking of a similar profile, you may be happier with their 18. The 12 is pretty light, although a good number of folks will drink it or Highland Park as a lighter, non-sherried alternative to Macallan. I enjoy Caol Ila 12, which is astringent but not forceful (and cheaper...) as a change from Lagavulin's 16. It is fresh and herbal, has the tar and smoke you'd expect, and has a smoke and spice finish. It won't knock you down, though, and is pretty affordable. Have fun, Bob H
Pick your poison, I started with the Blue Lable, with a healthy pour.. Had to polish the bottle off on that leg. Image Unavailable, Please Login Image Unavailable, Please Login
