Whisky / Whiskey
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@roninwc said in Beer thread:
@nostrildamus said in Beer thread:
@roninwc the Ardbeg Ardbog looks very interesting.
Some months ago I wistfully considered a self-guided Scottish highlands drive by drinking and castle tour as Islay and the others looked rather scenic..
Not a great drinker of whisky/ey (and don't know how you can intersperse that with Yarra wineries) but your collection looks tasty. Do you drink neat or on the rocks?@nostrildamus the same, something on my bucket list of things to do.
The Ardbog is a very interesting whisky. Initially on the nose you get a fair bit of smoke and peat, next comes that iodine smell then after it's been in the glass a bit, you start getting all the more subtle components coming through. It was the same when drinking, the strong initial taste of peat and smoke with a hefty dose of iodine but then comes a real complex flavour.
How we normally drink is let it sit in the glass a bit immediately after pouring while gently moving it around in the glass. Don't swirl like a wine, much more gentle to open up the aromas and taste. First taste is always straight, no ice or water to start to get that raw flavour. But after a couple of good sips, use just a tiny dash of a good pure water.
For the Ardbog, the addition of just a small dash of water opened up the whisky and it became far more complex in flavour. The smoke and peat went into the background and there was some spice, citrus and caramel flavour. A really well balanced whisky, and it should be for $550-600. At 52.1 % ABV it was very warming and the alcohol was only subtle in the background after the dash of water.
The Octomore 10.3 is also a really interesting whisky, especially everything used to make it comes from Islay. The barley used to make the malt is grown on a farm just up the road from the distillery. The peat and everything else used in the process is local to Islay. Octomores are usually considered a peat bomb but I have to say it was really well balanced and at 61.3% ABV there is no doubts it's a beast. But again like the Ardbog, very complex in smell and flavour and the alcohol faded into the background again with the addition of a tiny dash of water.
We enjoyed both a great deal and couldn't really decide on which we preferred so it took a few more tastings to call it a tie.
Whisky piston wristed gibbons are basically just beer piston wristed gibbons with more money
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@mn5 said in Beer thread:
@roninwc said in Beer thread:
@nostrildamus said in Beer thread:
@roninwc the Ardbeg Ardbog looks very interesting.
Some months ago I wistfully considered a self-guided Scottish highlands drive by drinking and castle tour as Islay and the others looked rather scenic..
Not a great drinker of whisky/ey (and don't know how you can intersperse that with Yarra wineries) but your collection looks tasty. Do you drink neat or on the rocks?@nostrildamus the same, something on my bucket list of things to do.
The Ardbog is a very interesting whisky. Initially on the nose you get a fair bit of smoke and peat, next comes that iodine smell then after it's been in the glass a bit, you start getting all the more subtle components coming through. It was the same when drinking, the strong initial taste of peat and smoke with a hefty dose of iodine but then comes a real complex flavour.
How we normally drink is let it sit in the glass a bit immediately after pouring while gently moving it around in the glass. Don't swirl like a wine, much more gentle to open up the aromas and taste. First taste is always straight, no ice or water to start to get that raw flavour. But after a couple of good sips, use just a tiny dash of a good pure water.
For the Ardbog, the addition of just a small dash of water opened up the whisky and it became far more complex in flavour. The smoke and peat went into the background and there was some spice, citrus and caramel flavour. A really well balanced whisky, and it should be for $550-600. At 52.1 % ABV it was very warming and the alcohol was only subtle in the background after the dash of water.
The Octomore 10.3 is also a really interesting whisky, especially everything used to make it comes from Islay. The barley used to make the malt is grown on a farm just up the road from the distillery. The peat and everything else used in the process is local to Islay. Octomores are usually considered a peat bomb but I have to say it was really well balanced and at 61.3% ABV there is no doubts it's a beast. But again like the Ardbog, very complex in smell and flavour and the alcohol faded into the background again with the addition of a tiny dash of water.
We enjoyed both a great deal and couldn't really decide on which we preferred so it took a few more tastings to call it a tie.
Whisky piston wristed gibbons are basically just beer piston wristed gibbons with more money
And if you are both?
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@roninwc said in Beer thread:
@mn5 said in Beer thread:
@roninwc said in Beer thread:
@nostrildamus said in Beer thread:
@roninwc the Ardbeg Ardbog looks very interesting.
Some months ago I wistfully considered a self-guided Scottish highlands drive by drinking and castle tour as Islay and the others looked rather scenic..
Not a great drinker of whisky/ey (and don't know how you can intersperse that with Yarra wineries) but your collection looks tasty. Do you drink neat or on the rocks?@nostrildamus the same, something on my bucket list of things to do.
The Ardbog is a very interesting whisky. Initially on the nose you get a fair bit of smoke and peat, next comes that iodine smell then after it's been in the glass a bit, you start getting all the more subtle components coming through. It was the same when drinking, the strong initial taste of peat and smoke with a hefty dose of iodine but then comes a real complex flavour.
How we normally drink is let it sit in the glass a bit immediately after pouring while gently moving it around in the glass. Don't swirl like a wine, much more gentle to open up the aromas and taste. First taste is always straight, no ice or water to start to get that raw flavour. But after a couple of good sips, use just a tiny dash of a good pure water.
For the Ardbog, the addition of just a small dash of water opened up the whisky and it became far more complex in flavour. The smoke and peat went into the background and there was some spice, citrus and caramel flavour. A really well balanced whisky, and it should be for $550-600. At 52.1 % ABV it was very warming and the alcohol was only subtle in the background after the dash of water.
The Octomore 10.3 is also a really interesting whisky, especially everything used to make it comes from Islay. The barley used to make the malt is grown on a farm just up the road from the distillery. The peat and everything else used in the process is local to Islay. Octomores are usually considered a peat bomb but I have to say it was really well balanced and at 61.3% ABV there is no doubts it's a beast. But again like the Ardbog, very complex in smell and flavour and the alcohol faded into the background again with the addition of a tiny dash of water.
We enjoyed both a great deal and couldn't really decide on which we preferred so it took a few more tastings to call it a tie.
Whisky piston wristed gibbons are basically just beer piston wristed gibbons with more money
And if you are both?
Haha, I hate cheap whisky but I fucken love a good single malt. The other half and I have a nice tradition of ending an evening out with a single malt for me ( generally laphroig ) and a baileys for her.
I have been invited to a couple of whisky tastings, I really must go especially now the weather is getting colder.
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@roninwc said in Whisky / Whiskey:
Was looking for a Whisky thread and found it and the last post was 5 years ago in that thread so I'll just add it here.
Only a year, the first post was five years ago
The Octomore 10.3 is also a really interesting whisky, especially everything used to make it comes from Islay. The barley used to make the malt is grown on a farm just up the road from the distillery. The peat and everything else used in the process is local to Islay. Octomores are usually considered a peat bomb but I have to say it was really well balanced and at 61.3% ABV there is no doubts it's a beast.
I had the 7.1 a couple of years ago and that was interesting but a little hard to drink (208ppm!)
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@mn5 said in Whisky / Whiskey:
@roninwc said in Beer thread:
@nostrildamus said in Beer thread:
@roninwc the Ardbeg Ardbog looks very interesting.
Some months ago I wistfully considered a self-guided Scottish highlands drive by drinking and castle tour as Islay and the others looked rather scenic..
Not a great drinker of whisky/ey (and don't know how you can intersperse that with Yarra wineries) but your collection looks tasty. Do you drink neat or on the rocks?@nostrildamus the same, something on my bucket list of things to do.
The Ardbog is a very interesting whisky. Initially on the nose you get a fair bit of smoke and peat, next comes that iodine smell then after it's been in the glass a bit, you start getting all the more subtle components coming through. It was the same when drinking, the strong initial taste of peat and smoke with a hefty dose of iodine but then comes a real complex flavour.
How we normally drink is let it sit in the glass a bit immediately after pouring while gently moving it around in the glass. Don't swirl like a wine, much more gentle to open up the aromas and taste. First taste is always straight, no ice or water to start to get that raw flavour. But after a couple of good sips, use just a tiny dash of a good pure water.
For the Ardbog, the addition of just a small dash of water opened up the whisky and it became far more complex in flavour. The smoke and peat went into the background and there was some spice, citrus and caramel flavour. A really well balanced whisky, and it should be for $550-600. At 52.1 % ABV it was very warming and the alcohol was only subtle in the background after the dash of water.
The Octomore 10.3 is also a really interesting whisky, especially everything used to make it comes from Islay. The barley used to make the malt is grown on a farm just up the road from the distillery. The peat and everything else used in the process is local to Islay. Octomores are usually considered a peat bomb but I have to say it was really well balanced and at 61.3% ABV there is no doubts it's a beast. But again like the Ardbog, very complex in smell and flavour and the alcohol faded into the background again with the addition of a tiny dash of water.
We enjoyed both a great deal and couldn't really decide on which we preferred so it took a few more tastings to call it a tie.
Whisky piston wristed gibbons are basically just beer piston wristed gibbons with more money
Dunno about that. Having visited quite a few distilleries in Islay & a fair bit of time in Whisky shops in Edinburgh, they all say their best products are the standard ones. The more expensive ones are because they are rare, not because they are better.
To quote one of the shop owners "the expensive ones are only so that Japanese & Chinese guys can tell their friends how much their whisky is worth, there is no reason for any real whisky drinker to touch them. They aren't better, they are usually much worse".
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@majorrage said in Whisky / Whiskey:
@mn5 said in Whisky / Whiskey:
@roninwc said in Beer thread:
@nostrildamus said in Beer thread:
@roninwc the Ardbeg Ardbog looks very interesting.
Some months ago I wistfully considered a self-guided Scottish highlands drive by drinking and castle tour as Islay and the others looked rather scenic..
Not a great drinker of whisky/ey (and don't know how you can intersperse that with Yarra wineries) but your collection looks tasty. Do you drink neat or on the rocks?@nostrildamus the same, something on my bucket list of things to do.
The Ardbog is a very interesting whisky. Initially on the nose you get a fair bit of smoke and peat, next comes that iodine smell then after it's been in the glass a bit, you start getting all the more subtle components coming through. It was the same when drinking, the strong initial taste of peat and smoke with a hefty dose of iodine but then comes a real complex flavour.
How we normally drink is let it sit in the glass a bit immediately after pouring while gently moving it around in the glass. Don't swirl like a wine, much more gentle to open up the aromas and taste. First taste is always straight, no ice or water to start to get that raw flavour. But after a couple of good sips, use just a tiny dash of a good pure water.
For the Ardbog, the addition of just a small dash of water opened up the whisky and it became far more complex in flavour. The smoke and peat went into the background and there was some spice, citrus and caramel flavour. A really well balanced whisky, and it should be for $550-600. At 52.1 % ABV it was very warming and the alcohol was only subtle in the background after the dash of water.
The Octomore 10.3 is also a really interesting whisky, especially everything used to make it comes from Islay. The barley used to make the malt is grown on a farm just up the road from the distillery. The peat and everything else used in the process is local to Islay. Octomores are usually considered a peat bomb but I have to say it was really well balanced and at 61.3% ABV there is no doubts it's a beast. But again like the Ardbog, very complex in smell and flavour and the alcohol faded into the background again with the addition of a tiny dash of water.
We enjoyed both a great deal and couldn't really decide on which we preferred so it took a few more tastings to call it a tie.
Whisky piston wristed gibbons are basically just beer piston wristed gibbons with more money
Dunno about that. Having visited quite a few distilleries in Islay & a fair bit of time in Whisky shops in Edinburgh, they all say their best products are the standard ones. The more expensive ones are because they are rare, not because they are better.
To quote one of the shop owners "the expensive ones are only so that Japanese & Chinese guys can tell their friends how much their whisky is worth, there is no reason for any real whisky drinker to touch them. They aren't better, they are usually much worse".
Half the time they could put cold tea in the bottle cos the collector’s never open it.
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Yeah, I've been trying a few bit-more-expensive whiskies this year but always seem to come back to the standard Aberlour 12yr old and Dalwhinnie 15y old.
Probably have an under-developed palate....
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I have a bottle of the standard Hibiki in the booze cabinet and I have to say I find it beautifully smooth and easy to drink. Perhaps not with all the nuances that you can get with Scotch but very good nonetheless.
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thank you all, very informative posts. I don't know how you can retain that level of detail after all that refined booze, but I appreciate it all the same.
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Imho the Balvenie 12 double wood is a fantastic standard level whisky.
For whisky with an e, Teeling has some good stuff.
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@billy-tell said in Whisky / Whiskey:
Imho the Balvenie 12 double wood is a fantastic standard level whisky.
For whisky with an e, Teeling has some good stuff.
I concur on the Balvenie. Classic drop.
I had a bottle of Teeling once and even though I am partial to the Irish stuff didn’t really enjoy it. Just on personal preference probably -
I’m browsing the fern while sipping the bowmore 15. My memory of the standard bowmore is pure burn but the 15 is pretty decent.
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@billy-tell said in Whisky / Whiskey:
I’m browsing the fern while sipping the bowmore 15. My memory of the standard bowmore is pure burn but the 15 is pretty decent.
A fairly empty bottle of the 12 given to me only 2 weeks ago lays the foundation to that statement.
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@taniwharugby said in Coronavirus - New Zealand:
@dogmeat I think a few learned form last time and have been able to get thier contactless services up and running quicker than last time (we had a delivery form our butcher today)
If our lockdown is extended beyond Friday I will be looking at getting more Bourbon!
I see one of the new cases is a baby (<12 months old)
Is drinking bourbon not an instant forum ban? Very poor mans whisky.
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@billy-tell said in Coronavirus - New Zealand:
@taniwharugby said in Coronavirus - New Zealand:
@dogmeat I think a few learned form last time and have been able to get thier contactless services up and running quicker than last time (we had a delivery form our butcher today)
If our lockdown is extended beyond Friday I will be looking at getting more Bourbon!
I see one of the new cases is a baby (<12 months old)
Is drinking bourbon not an instant forum ban? Very poor mans whisky.
No, but holding this opinion should be.
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@majorrage said in Coronavirus - New Zealand:
@billy-tell said in Coronavirus - New Zealand:
@taniwharugby said in Coronavirus - New Zealand:
@dogmeat I think a few learned form last time and have been able to get thier contactless services up and running quicker than last time (we had a delivery form our butcher today)
If our lockdown is extended beyond Friday I will be looking at getting more Bourbon!
I see one of the new cases is a baby (<12 months old)
Is drinking bourbon not an instant forum ban? Very poor mans whisky.
No, but holding this opinion should be.
Drink away with your Jim beam and Jack Daniels. Hate the stuff.
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@billy-tell said in Coronavirus - New Zealand:
@majorrage said in Coronavirus - New Zealand:
@billy-tell said in Coronavirus - New Zealand:
@taniwharugby said in Coronavirus - New Zealand:
@dogmeat I think a few learned form last time and have been able to get thier contactless services up and running quicker than last time (we had a delivery form our butcher today)
If our lockdown is extended beyond Friday I will be looking at getting more Bourbon!
I see one of the new cases is a baby (<12 months old)
Is drinking bourbon not an instant forum ban? Very poor mans whisky.
No, but holding this opinion should be.
Drink away with your Jim beam and Jack Daniels. Hate the stuff.
Thinking Jim Beam & Jack Daniels are bourbon is the same as thinking Johnny Walker red label is scotch.
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@majorrage said in Coronavirus - New Zealand:
@billy-tell said in Coronavirus - New Zealand:
@majorrage said in Coronavirus - New Zealand:
@billy-tell said in Coronavirus - New Zealand:
@taniwharugby said in Coronavirus - New Zealand:
@dogmeat I think a few learned form last time and have been able to get thier contactless services up and running quicker than last time (we had a delivery form our butcher today)
If our lockdown is extended beyond Friday I will be looking at getting more Bourbon!
I see one of the new cases is a baby (<12 months old)
Is drinking bourbon not an instant forum ban? Very poor mans whisky.
No, but holding this opinion should be.
Drink away with your Jim beam and Jack Daniels. Hate the stuff.
Thinking Jim Beam & Jack Daniels are bourbon is the same as thinking Johnny Walker red label is scotch.
Educate me so. Suggest a bourbon I should try.
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@billy-tell said in Coronavirus - New Zealand:
@majorrage said in Coronavirus - New Zealand:
@billy-tell said in Coronavirus - New Zealand:
@majorrage said in Coronavirus - New Zealand:
@billy-tell said in Coronavirus - New Zealand:
@taniwharugby said in Coronavirus - New Zealand:
@dogmeat I think a few learned form last time and have been able to get thier contactless services up and running quicker than last time (we had a delivery form our butcher today)
If our lockdown is extended beyond Friday I will be looking at getting more Bourbon!
I see one of the new cases is a baby (<12 months old)
Is drinking bourbon not an instant forum ban? Very poor mans whisky.
No, but holding this opinion should be.
Drink away with your Jim beam and Jack Daniels. Hate the stuff.
Thinking Jim Beam & Jack Daniels are bourbon is the same as thinking Johnny Walker red label is scotch.
Educate me so. Suggest a bourbon I should try.
Honestly, pretty much so everything but those two.
A woodford or a makers drunk neat over ice a huge step up in flavour profiling & smoothness. Both would be considered run of the mill bourbons, but they certainly aren't competitors to Jack / Jim.
