/ck/ - Food & Cooking

Cutty Sark Prohibition is objectively the best Scotch, prove me wrong

>>17416010
i don't drink with native english speakers

Bought a Redbreast 12 for the first time today, really liked it

>>17416016
only saw it once on a shelf and that was over a year ago. I'd definitely pick it up if I spotted it again.

Got that Cragganmore Distillers Edition from TotalWine for $69 because whoever put a hold on it for me did it without knowing the old ones were gone and all they had were the $89.99 ones.

Its really light because it's so low an abv and the time it takes to come alive in the glass(hours) makes it hard to give it any props. The port flavor is more nutty than fruity so I'd say it's of the Tawny variety. The slight bit of peat is pleasant as well as unexpected.

It's quite a bit different than the Quinta Ruban. Certainly if your going for one and budget is an issue, Quinta Ruban no question, especially if you're having to pay damn near $100 for the Cragganmore.

>>17416010
I had buchanan's 12 year deluxe for the first time recently.
Really solid, affordable scotch.

But I've given up booze for now. Usually by this time on friday I'll have a craving for something. But not today, so that's neat.

>>17416016 #
only saw it once on a shelf and that was over a year ago. I'd definitely pick it up if I spotted it again.

Got that Cragganmore Distillers Edition from TotalWine for $69 because whoever put a hold on it for me did it without knowing the old ones were gone and all they had were the $89.99 ones.

Its really light because it's so low an abv and the time it takes to come alive in the glass(hours) makes it hard to give it any props. The port flavor is more nutty than fruity so I'd say it's of the Tawny variety. The slight bit of peat is pleasant as well as unexpected.

It's quite a bit different than the Quinta Ruban. Certainly if your going for one and budget is an issue, Quinta Ruban no question, especially if you're having to pay damn near $100 for the Cragganmore.

>get bonus at job
>buy redbreast 27
>it tastes like a buttery spicecake and pink peppercorn
>but is so old that there's almost no fruit

it's good, but honestly 12 CS is better

>>17416195
pour a glass of 27 and then a few drops of 12 CS every 30 mins or so until desired effect.

If your sole descriptor of a whiskey is "smooth" instead of noting a specific flavor, you are an NPC.

>>17416429
they're smoothbrains

>>17416471
Mind blown.

Tasty whisky but no where near the price. Can get a glenfiddich 18 for a lot cheaper and it’s better.

>>17416160
How important is wine to whisky? I notice alot of whiskies have wine influence. Is this common? Why are these still considered “whisky” if they have influence from another alcoholic drink?

>>17416010
Can't afford whiskey this week :(

>>17416010
Only the finest.

>>17416745
It's quite common, especially for scotch.
Scotch requires an already used cask (or once did?). Even if you wash out those casks, some of the previous liquid will be absorbed into the wood, which will then release into the whisky. People found out using ex fortified wine casks made whisky much fruitier.

As for how important that depends on what spirit you have to work with, what your flavour preferences are, and marketing strategy.
IMO the quinta ruben is a great example of all three; the base spirit is plain / boring so it needs the added flavour, it's definitely a sherry bomb desirable to those who like a lot of sherry forward flavour, and there's 3 differently flavoured options at the same price point so you gotta collect 'em all.

I think I need to put the bottle down, lads. It's getting in the way of my health and friendships. Just got out of the hospital and sat in my truck for an hour and a half wondering why I've let my behavior go on this long.

>>17416010
I haven't had a drink in 8 years. I'll never go back. Sometimes I like to come back here and gloat over the alkies. Life is good.

>>17416874
Take some time off and spend a month doing all the things drinking has held back from you. Enjoy the improvement to your health, life, and then consider if you want to just cut back on drinking or quit. I believe in you bro.

>>17416762
pouring a bourbon in your honor m8

>>17416739
>$140-$230 for 18 year old Jameson at 40 proof
yikearoni Batman, even Bushmills 16 is cheaper and better

>>17416874
>>17416926
dont listen to this faggot, its getting in the way because you arent getting drunk anymore. double down, drink more. choose life

alcohol is for depressed losers

>>17417558
I'll drink to that.

>>17416868
How is it still considered “whisky” if wine is involved?

>yes i'm quite le malthead, how did you guess?

Honestly more of a rum person, but I had a highland signatory blend that I found absolutely amazing. Sadly, it was a limited supply, and the new ones just aren't as good. I ran out last year, and I've been trying to find a good replacement since then, but none I've tasted have been that interesting or nice.

>>17416850
>Best before Dec 2012

>>17418170
It's not considered an additive, rather it's considered transformative to the oak. Pouring wine into whisky is not allowed.

since when has Balvenie been owned by William Grant and Sons? could have sworn they were owned by Edrington along with Macallan and Highland Park.

>be whiskey noob
>only had it a few times in my life
>decide to buy this after some bros recommended it

Was it a wise choice?

>>17420122
How did it taste? just drink whatever the fuck you enjoy

>>17420122
I think the double mellowing ends up stripping most of it's flavors. It's a great starter whiskey if you're just getting into it though.

This is a food and cooking board not a drinks board fuck the fuck off

>>17416739
Jameson is easily the most overrated liquer on the market, right up there with JD, Tito's, and Patron. Idk why normies lose their shit over that stuff.

>>17420434
It's the drink schizo again, guess the thread is getting deleted again huh

>>17418170
Stop trying to gatekeep something you know nothing about you dumb cunt.

>Stop trying to gatekeep something you know nothing about you dumb cunt.

How do I buy a bottle and not be tempted to polish it off in two nights?

for me, its morrigan. the imported irish whiskey that tastes so amazing that every time i get i, i drink the whole 750 in 5 hours, and wake up for work with zero hangover, feeling like a million god damned dollars.

i only drink two or three times a month though

>>17416010
What am I in for lads?

>>17416058
It does seem less bitter than other whiskies and bourbons, but it also seems a little too sweet to me.

>>17420617
A pretty good time. But for a few dollars more you could have gotten an extra 14 Grand-dads worth of wisdom (in a bottle).

>>17420661
I had debated on the 114, the regular was $25 and the 114 was $27. I figured I'd take it easy and see how I like this one before I get the stronger one, the regular was almost sold out but the 114 was basically full stock

This used to make a sour

>>17420138
It has a very strong vanilla smell and aftertaste to it. It's pretty nice.

>>17420617
>>17420661
that's the good stuff

Can’t imagine buying original bottlings. Getting gouged must suck

>>17420827
can't imagine not buying your own cask and peddling its contents to the idiots in your facebook group. must suck being a bottlecuck.

>>17420621
Yeah I get it won't be everyones thing, lately I was really into jameson so I figured something irish and fruity.

>>17420617
EW bonded is better and cheaper and same abv.

>>17420661
>>17420823
Time for the moment of truth boys

>>17421056
It's...it's good bros, it's real good.

>>17421072
Im gonna be THAT faggot, but get yourself a nicer glass. Really adds to the experience

>>17421094
I have a few whiskey glasses, I had just put down a couple beers before and just rinsed the glass instead of switching to a smaller glass just for whiskey

>>17420929
>cheaper
usually
>same abv
yep
>better
AAAAAAHHHAHAHHAHHAHHAHAHAHAHHHHAAAAAAAAAA

what's your go-to boilermaker combo, evan williams 1783 and yuengling here

>>17421295
>boilermaker combo
Wut dat

>>17421345
whiskey and beer

>>17421137
>IPA

>>17421348
Closest thing I've had to that is an Irish car bomb

>>17421360
I love IPA's

>>17420463
Uhhhhhh i’m not. But if you added whisky to wine, it usually wouldn’t be considered “wine”, in the traditional sense, anymore. Just wondering why whiskys that use these casks are still considered “whisky” and not just some offshoot of whisky.

>>17419751
>not considered an additive
>transformative to the oak
This is a massive cope.
It literally is adding wine to the whisky.

>>17418305
What rums around 50-100 usd would you recommend?

>>17421439
they could still be using the little bit of sherry to combine and refresh older casks before they get dried for 2 years to maximize their usage of the barrels they buy as they get more expensive every year and Springbank is still considered a small as it doesn't even produce 1 million litres a year.

Also 250 liter hogshead is American oak and just to have sherry seasoned bourbon hogsheads for £1,000 is ridiculous. No doubt they aren't into throwing away sherry when they can cut out one of the middlemen and season their old stock and save money at the same time.

It's not like they're dosing their whisky with wine any more than first fill bourbon would be.

>>17421834
I don’t think you understood. They leave between 5 and 15 litres of sherry in the cask when filling it with new make to age.

>>17421802
I prefer light rum so any cubans, santiago is my preferred cuban

>>17421834
>It's not like they're dosing their whisky with wine any more than first fill bourbon would be.
Bourbon casks are broken up and shipped to Scotland with no bourbon in the barrels. Also american bourbon distilleries have ways of literally squeezing out every drop of the bourbon from the oak to save. Huge difference from sherry.

>>17421834

>>17421295
Any cider and Fireball.

>>17421439
It is, and he should have lied because the Scotch Whisky Association only allows certain additives and sherry isn't one of them.

>>17421858
My understanding is that they destroy the barrels for devils cut, and that is a fairly unique process not common to bourbon at all.

>>17421881
That's not the same claim. If their excuse of keeping the casks wet is believed, then that loose sherry isn't included in the whisky, just the 15L in the wood as originally claimed.

>>17421975
>That's not the same claim
How so?

>>17421975

>>17422020

>>17422005
Here's an anon posting a different claim >>17422020
It says the sherry is kept in the barrel after delivery. Unlike in the post I was replying to.

>>17422027
Here they note that it's not legal to do. Being vague or blaming others is important.

>>17422032
>It says the sherry is kept in the barrel after delivery. Unlike in the post I was replying to.
???
All claims say sherry is kept in the barrel and filled with whisky?

>>17422032
>it's not legal to do
I’m aware it’s not “legal”. But no one actually follows this rule. It’s sort of known in the industry.

>>17422039
This post >>17421881
Only mentions loose sherry in the barrel during transportation. Stop inferring a conclusion that was never stated. This is how we get retarded medical claims from journalists. You can barely trust what was said to be true, let alone your arbitrary leap from there.

>>17421970
They add water to emptied barrel, agitate, use barrel water to cut the proof of what you took out of the barrel. The process of rinsing barrels isn't entire uncommon, or unique to Jim Beam. It is apparently even more common than I thought as Chuck Cowdery makes it sound as though nearly everyone does some manner of rinsing. Jack Daniels also has a process where they let the barrels sit with water for several weeks to release more whiskey from the wood.

>>17422069
But that post says the casks are filled in a matter of days “as is”.
What do you think “as is”. It’s clearly implying the sherry isn’t poured out. But the others spell it out more clearly if you don’t understand.

>>17422075
Devil's cut is just a rinse? I thought they ran that shit through a chipper.
Upon looking into it further all I found was a seemingly confirmed claim it involved barrel sweating.

>>17422087
Yea I doubt they would destroy a barrel that still has alot to give when they can sell it to other producers.

>>17422079
>It’s clearly implying the sherry isn’t poured out
But not explicitly stated. On purpose.
You are making a leap.
The other posts range from claiming others do it to admitting their whisky is not legal.

Woodford Reserve is a good starting point

>>17422091
>But not explicitly stated. On purpose.
You are making a leap.
But anon i’m not making any leap in judgment. Just read some more.

>>17422100
Did you read that?
Nobody admitted to doing it. You have zero confirmation it is done except in >>17422020 which is fairly weak evidence. If there were a quote on the record in an article with a listed author you could make the claim Glen Scotia does it, but that's it.

>>17422107
What about Charles Maclean? He’s the most knowledgeable scotch whisky historian alive today and admits distilleries do this?

>>17416016
why do I get the idea that you're a poorfag trying to validate your value choice as 'the best' because you can't afford anything more

>>17422110
Nobody is going to admit they do it because it's against regulation.
Did he claim he did it? because that would no longer be a leap. But it sounds more like an accusation.

We're going in circles. I don't really care if they do it. They can just use a emptied first fill barrel, and then another to achieve the same thing. Using the excess sherry to season more barrels. It doesn't really amount to any tangible difference. Except adherence to the regulation which answers the original question of how this is allowed.

If you prefer, we can just both agree to "they can get away with it."

>>17422125
>They can just use a emptied first fill barrel, and then another to achieve the same thing. Using the excess sherry to season more barrels.
I don’t really follow you here?

>>17418170
To answer this anon's comment based upon what's been posted in the thread, you're really going to get at most ~5% Sherry in your whisky if they fill an already 'wet' barrel.

>>17422131
There's sherry in the wood. Say 15L. Put the whisky in that barrel for a bit. Most of the 15L is mixed in with the whisky, displaced by whisky now in the wood.
Move this spirit into another sherry barrel. Most of that sherry gets mixed into the whisky. You now have whisky with ~30L of sherry in it.

Meanwhile you add the sherry you poured out of the wet barrel into another actually dry barrel until that barrel absorbs the sherry. You now have a seasoned sherry cask to use. Perhaps this was the second barrel mentioned earlier, or maybe its used for something else.

>>17422138
I’m not sure if that would be enough sherry to actually season the casks?
But desu my only point is there is actually a small amount of sherry mixed with whisky that is being matured in first fill sherry casks specifically. But that’s kind of the point of sherry casks anyway. And there’s alot of marketing on how the sherry effects the oak, when in reality it’s just the sherry and whisky admixture aging thats most important.
Btw i enjoy a sherried whisky.

>>17422131
recycling the sherry that comes in the barrels by piggybacking it into a number of barrels before the new make goes in for maturation. Min-maxing of the Scotch kind.

your also neglecting the treatment of the wood by heat in the process of seasoning as well, the wood retains a fair amount of the liquid and will influence the fibers for at least a few uses and will help refine the structure of the cask between maturation, preventing leaks and such.

>>17422162
>recycling the sherry that comes in the barrels by piggybacking it into a number of barrels
I don’t think 20 litres is enough to season many barrels.

>>17422179
if the wood is already wet from being prepped and filled by a bodega then all they really need to do it's slosh it around for a good once-over. doubt you use lose more than half a liter per barrel.

some sherry can be dense in flavor like Olorosso, Pedro Ximenez and Palo Cortado so it's possible they dilute until it's within a desired spectrum for their end goal based on their spirits profile, spreading the wine even further.

I mean they've been doing this shit for centuries and it's a million times easier to do nowadays so it's not like they are in need of new tricks in terms of crafting. 95%% of the game is marketing anymore.

>>17416010
I wish I could get mellow corn here in Oz.
But none the less, back on baby blue, back on the crack.

>>17422280
surely that's better than Mellow Corn...

old grand dad? what a bigoted name, they should call it young single mom instead.

>>17422302
lame joke anon

>>17422311
>t. son of a single mom whore
you will never heal, anon

>>17422329
are you going to make a joke about attack helicopters next

>>17422338
no, my amusement about you being a broken whorechild is enough

>>17422338
I would but I just took an arrow to the knee wukka wukka cowabunga do the bartman

>>17422342
my parents were together until my dad died when I was 21

cope more you unfunny virgin

>>17422348
>dad died when I was 21
seems like that took a toll on you when you're acting like such an insecure faggot

>>17422356
says the faggot who's still so assmad about his bad joke that he's grasping at any straw he can

>>17422362
you're the one continuing to pour your heart out to a stranger that's bullying you. that's a clear sign of trauma and the inability to set boundaries for yourself.
i'm just playing with a ball that keeps rolling back to me wanting to be kicked again.

>>17422371
jesus christ lad put the freud down

and he keeps rolling :)

>>17422362
As far as I can see, it's you who took offence at the joke in the first place.

>>17422408
happy to make fun of women as much as any other anon, at least put some effort in though

>>17422415
I'm not even that guy, just pointing out the obvious.

>>17422439
never said that you were

can't expect people to have standards here at all can you

can't wait for another thread where we discuss the same 5 American whiskies

>>17422290
Like I said, I can't get mellow corn here, unless I want to pay a king's ransom for it.
Aromas of overcooked aged caramel, clear corn, long life cinnamon rolls, slight oak and a high fructose corn syrup.
Flavours of burnt sugar, white bread that's been toasted a little to long, overnight barley(like overnight Oaks) and slight pan toasted/fried baking spice in a burnt oil.

It's alright but not my go to for cocktails.

God I love whisky
God I hate whisky fans

>>17424040
why though?

>>17424047
jesus look at all that trash

>>17424047
Hey, thats Wild Wild West!

>>17421295
>what's your go-to boilermaker combo
Leinenkugel's Summer Shandy and some bottom shelf gin that was in the house. Everyone else there said I was nuts, I said I was nuts, it tasted great.

I've had to put the bottle down
two weeks so far on accutane
got a bottle of pic related today under msrp to drink when I'm finally done
only 5~ more months to go

snagged myself a little something something

>>17421295
Yuengling bro, though I generally go for WT101 as my workhorse mixer bourbon

>>17416010
glengoyne

>>17425670
>accutane
>whiskynerd
>acne
KEK

I think drinking so much jameson that I vomited at my high school graduation party made me hate Irish whiskey
What is the flavor in there I don't like? What is different about it when compared to something like scotch?
I fucking love scotch, but right now I'm just trying to get down this tullamore dew shit

>>17426087
most likely the neutral grain spirit combined with E150A coloring. stick to integrity single malts.

>>17426087
>>17426287
I'm not sure what it is but I get you. I mistakenly bought a 1L bottle of Bushmills 10 Year Old after enjoying Black Bush and I've barely gotten through it since. It just seems so insipid.

For reference I still thoroughly enjoy Glenlivet 12, and I think that's supposed to be pretty insipid amongst Scotch enjoyers too.

>>17426298
I like Bushmills 10, but the sherry influence is quite subtle after it is open for a week or so and becomes mostly tropical fruit and roasted peanut and very light vanilla/caramel. just enough to enjoy if you want to dissect it, but also really easy to just drink without paying it attention.

Wouldn't say Glenlivet 12 is insipid, but its definitely not helped by high production and minimum bottling strength.

>>17426298
>insipid

This really describes Irish whiskey perfectly. Inoffensive, hint of sweetness and oak and not much else. Big gay

I want to try making a couple of bourbon cocktails, anyone got any recommendations for a good bourbon that's on the sweet side?
Price isn't really an issue.

>>17426519
Makers Mark, Buffalo Trace, any American Single Malt.

>>17426536
>Buffalo Trace
Looks good, I'll get that then
Thanks

>>17426536
Why would you use an American single malt for a bourbon cocktail?

>>17426551
still sweet and smoky/oaky.

>>17422280
What ya reading there anon?

>>17426519
>bourbon that's on the sweet side
they all are.

>>17426512
I like irish whiskey because it’s comfy and not too sweet. I understand it’s not going to “wow” you like a scotch, but sometimes you don’t want to get punched in the mouth by your pour.

>>17426298
That’s because black bush actually has some sherry influence in it. You can actually pick it up, while the 10yr doesn’t have it.

>>17424040
>dude i don’t want to learn about what i’m drinking!

>>17416010
Drinking glenmorangie 10. Really underrated. Nice honey and some tropical fruits in the background with a nice maltyness to it. Wish it was 50% abv though.

>>17426905
How old is the bottling on the left?

>>17426952
Not actually mine but i think the 80/90’s.

>>17426905
wish they'd go back to the style on the left.

>>17418170
It’s because of tradition really. Same as aging in oak. To nitpick, oak can be considered an additive too. Oak imparts flavor to the whisky. You can say all whisky aged in oak shouldn’t be considered “whisky”.

>>17427056
The new bottle has a long neck representing their “giraffe” stills (longest stills in scotland) at the distillery.

>>17427056
>>17427071
I don't like a lot of new bottle designs: Glenlivet, Highland Park, Benromach, but I think this is an improvement.

Might be just because the newer bottle was already in place when I got into whisky.

>>17427071
tallest not longest, but it looks too much like a Champagne bottle or Remy Martin.classic SOUL vs. SOULLESS

>>17427096
I like the novelty, personally.

>>17427096
Yea the left is a more traditional scotch bottle.

Based whisky

I want a drink so fucking bad, bros. I haven't had a drink in a week and I just want to drink until I fucking die.

Same as usual.
>Buffalo Trace
>over ice
>in a coffee cup
Just how i like it

>>17427215
Don’t fren. Stay away from these threads.

>>17426895
case and point

>>17427187
It's a shame about the price though. You'd think a 3-5 year old would be cheaper. I've never even seen it on sale, just Sanaig which is a fair bit worse IMO.

Thoughts on Macallans oldest whiskey released to date? Is it worth the $125.000 price tag? Would it taste better than a Tullamore Dew?

>>17427407
It's nice mixed with some diet coke

>>17427407
one would hope so

>>17427408
based

>>17427397
should be a little older now like 5-8. recently I saw they had a cask strength Machir Bay for the same price as the regular which seemed like a good deal, but I still have half a bottle since I bought it back in May of last year. waiting to find a 2021 Loch Gorm under $100 2bh.

what's up my dudes, only cost me 325€ but you know what they say, supply & demand.

>>17427645
Worth it?

>>17427649
do you have to ask?

>>17427655
I've had $230 wines that were worth it for the experience but I don't know if something 325€ would be worth my while.

>>17427645
I'm pretty much sick of Ardbegs shit no cap and at this point even Bowmore has a better chance at coming around before they stop this cornball parade.

>>17427671
it's only "worth it" if you can easily flip it for 2-3x the retail and even then you become part of a bigger problem in the market.

>>17427397
Sanaig was terrible

>>17420617
GRAND DAD?

>>17427407
probably disgusting
there's diminishing returns on scotch past a certain point
you can get a 40 year old scotch at a fraction of the price

>>17427407
we don't talk about prices here and we tend to be discrete about any sort of industry donations, interests and/or affiliations :)

>>17428657
Serge is the only respectable reviewer.
Jim Murray is a complete shill.

>>17427645
Why do expensive whiskies from highly regarded distilleries advertise like this?
You would never see an expensive french wine advertise this cringe.

>>17428665
it's known he takes money for positive reviews and shills the bottlings of his partners while shitting on their rivals. he's absolutely full of shit.

Horst best

Rather disappointed. There's no distinct flavors here.

>>17421056
Just look at that pathetic synthetic cork. For just $2USD more you could have gotten 7% more alcohol, by volume, and a bigger, thicker cork made out of actual cork wood.

>>17428819
synthetic corks are better, no chance of cork taint.

>>17428739
reviews would've told you as much or even some general wine knowledge to gather that a sweet white wine wouldn't be imparting much flavor to an otherwise standard single malt.

>>17428739
Sounds like your bottle was much better than mine, which was dominated by rotten egg sulfur.

>>17429427
brown people are very sensitive to sulfur

Anyone had any Glendronach single cask stuff?

>>17429462
It just means that my bottle had whiskey in it from sulfured cask and his didn't.

>>17428671
It's not as bad as beer, but there are more manchildren into whisky than wine.

>>17428739
Why did they have to give this a tacky half English half French name?

what to pick up after I finish the oban 14 I have.

something super peaty or connemara?

>>17430167
Longrow

>>17428657
>>17428665
Serge is based
Jim Murray is cringe

>>17427645
>he doesn’t have the ardbeg that was literally aged in space
ngmi

>>17420661
literally drinking this as I type.

>>17422137
>5% Sherry in your whisky
If you were to put 5% beer into a wine, most people wouldn’t consider that a “wine” anymore. It would be some offshoot of wine. That’s sort of my point.

>>17431072
Sherry and port both have grappa in them, they are fortified wines. Literally has 5%/etc spirit in them yet they are still wines. Stop being a nigger.

>>17431192
I’m afraid we might lose the meaning of whisky if “anything goes”.
I’m not very liberal on these things. I don’t know how you feel about beer but i really respect the Reinheitsgebot and don’t like craft bullshit calling themselves “beer”. Pic related is cringe.

>>17431222
What a fucking stupid thing to "respect"

>>17431072
This is because until recently there is no precedent for flavouring wine with other drinks, unless you count fortifying with neutral spirits. You do make a good point though.

>>17431222
Yeah, gotta agree with the other anon, there is a lot of historical precedent to adding things to beer before the Reinheitsgebot. You're just arbitrarily limiting what beer can be.

>>17431241
So liberating of you.

>>17431263
How would you define beer?
Can beer be mixed with 5% sherry and still be called “beer” in your definition?

For me, it's beer filtered through the gym socks of Japanese high school girls.

>>17431269
The historical precedent is for adding raw ingredients, not other alcohol.

>>17431322
So historical precedent should define these terms?

>>17428665
>Jim Murray is a complete shill
He drinks basically everything though.

>>17428739
I thought it was great. Easily discernible as a white wine finish, but because it's so light it just can't stand up to the other two. Way better than the unfinished 10 though.

>>17431371
I think it's a good start. I don't think we should be too autistic about it though. For example Lambics are traditionally sometimes made with raspberries, cherries and/or blackcurrants; should it really be not allowed to try coferments with mangoes or kiwifruit?

>>17430167
I've only had coonemara distillers and cask strength, but both were fantastic (CS better).
Absolutely drop all that shit for a Longrow Red like the other anon suggested though.

>>17431222
Anything goes is fine, as long as we keep to our strict classifications. Of course adding new ones as needed.

>>17431397
>Anything goes
>strict classifications
contradiction?

>>17431385
Yea he drinks everything but his ratings reflect who he is shilling for.

>>17431392
>should it really be not allowed to try
no I don’t think it should be banned or people shouldn’t be allowed to experiment. But i also think producers shouldn’t be allowed to call it a “beer”.

>>17431410
Just because they're using a non-traditional fruit in the same proportions that they've been using other fruits in?

>>17431413
No for fruit lambics that seems fair.
But all fruit lambics shouldn’t be considered “beer”

>>17431423
Guess we're just going to have do disagree there then. Could compromise by saying that it's beer 'with fruit added', I suppose.

>>17431428
>beer 'with fruit added'
That’s a fine name for it. It should just be legally required for producers to label it “beer with fruit added”.

>>17431438
Why?

>>17431456
Because a beer shouldn’t be fermented from fruit.

>>17431459
No reason why the law should reflect your autistic opinion.

>>17431465
Your idea of beer is too liberal imo.
When you think of a beer, do you honestly think of a drink fermented with fruit?
For example, when you think of a German, do you think of an ethnic African?

>>17431222
>I’m afraid we might lose the meaning of whisky if “anything goes”.
OH NO THAT WOULD BE TERRIBLE LE WHISKERINO LOSES ITS MEANING
WHAT IS THIS WORLD COMING TO?

>>17431506
So fresh and liberating.

>>17431488
>When you think of a beer, do you honestly think of a drink fermented with fruit?
If you mean the first thing I think of, probably a pale lager. Doesn't mean that a beer fermented with fruit isn't a beer.

>For example, when you think of a German, do you think of an ethnic African?
The first thing I think of is an ethnic German, yes, but it doesn't mean that an ethnic African can't be German in some way.

I get your point, an ethnic African is less of a German than an ethnic German if they both have citizenship, and I guess a beer is less of a beer if it has fruit in it. It's still ostensibly a beer though just like an African-German is still a German.

>>17428682
This is true for several independent bottlers and newer distilleries. He's a paid promoter at this point, Angus also.

>>17431398
Not at all, you just don't leave anything unclassified. Male, Female, Not Sure, Other is a complete classification system for instance, with fairly strict criteria. And you can subdivide those as much as you want, just don't leave any openings.

>>17431511
You do get my point.
And I agree fruit lambics are beer “in some way”.
I guess I just appreciate stricter guidelines. I like how Americans classify bourbon finished in sherry casks. It can’t legally be called just a “bourbon”. It must be called a “bourbon finished in sherry casks”. I think it’s a good system they have that helps protect the integrity of what a bourbon is.

>>17431514
Sauce?

>>17431538
wouldn't surprise me, we all need to eat and anyone who's vapid enough to put any of these reviewers on a pedestal is beyond help and only deserves to get ripped off desu.

>>17431573
meant for
>>17431514

>>17431532
I think that makes a good point.

If you notice though, almost no one apart from macros put 'beer' on the front of their label, and smaller breweries are usually falling head over heels to tell you what adjuncts they put in there anyway.

I think you'd only be regulating a very small amount of beers like macro wheat beers that have some coriander and orange in them.

>>17431577
For beer, you’re probably right. I’d like to see scotch be more transparent.

>>17431588
Mystique is a most pivotal role for the vast majority of Scotch purchases. Can't confuse the normies. Just point to the Macallan in the display locker and fork over 3 months pay and dont forget to glug it from a tumbler fit with a cigar wedge and laser etched political phrase while watching your wife teach your daughter how sell herself via the internet.

Someone shill me on some good stuff to drink neat

>>17426087
>what's the flavor in irish whiskey?
irish whiskey is good for mixing and that's all. bushmills in coffee and jameson in gingerale are fucking awesome at events where being seen with liquor ma not go over well.

You guys were right, this stuff is amazing for the price. I usually drink $80 scotch and kinda don't care for bourbon but I picked the EWBIB up on a whim and it didn't disappoint.

>>17416429
>have longtime friend
>go to a lot of trouble to introduce him to scotch
>get flights at a couple bars
>explain blended vs single malt vs single cask etc.
>introduce him to islay so he can appreciate it
>buy him a springbank cs to start his collection
>all this over a couple years
>he tries blue label at a bar and loses his mind about how good it is
>talks about it like it's the peak of whisky
>orders it in a cocktail

Idk man

>>17416429
>>17432638
Oh I forgot:

>what do you like about the Blue Label?
>It's just so smooooth

>>17432638
sounds like you gave it the ol college try

>>17432638
what the deal with blue label, its like $200-220 now

>>17432714
In the 90s it was made with some really rare casks. That's all used up, so it's now it's really just decent whisky. It's tasty, but more like $80-100 tasty, not $220. The pricetag and hype is all marketing among people like anon's buddy who hardly know what they're drinking and evaluate alcohol on how it's 'smooth'. Meaning they don't actually care about flavor, they drink to get drunk and pay ridiculous premiums to avoid the 'alcohol burn' typical of younger spirits

>>17432638
lol, is it possible you went so far down that single malt reddithole that you can't fathom how little all that shit matters to normal people?
>oh no, he drank the beverage in his preferred way and didn't compare his fantasy "tasting notes" to those of sir literallywho from the internet
i'd tell you to have sex but you sound like a hopeless case.

>>17432738
>have sex but you sound like a hopeless case.
Yeah, it's been almost 7 years.

>>17421802
Honestly, my favourites right now are two danish rums, one called Fulton and the other an A.H. Riise Copenhagen, they are affordable, but tastes great and is definitely something that's great for just a single glass every now and again. Most other A.H. Riise stuff is great too, though avoid their christmas stuff, it's not great.

As for others, I also like Rum Nation Guatemala XO 20. But honestly, if you find a cheaper rum that you like, then you don't have to spend a crapton on the expensive stuff. I mean, who cares if your rum costs 50 dollars or 150 dollars, if you like it, then you're good.

Scotch btfos all other whisky easily. The whole world copies what the scots are doing.

>>17425757
I'm so fucken jealous.

>>17416044
Ladies and gentlemen a round of applause for this fucking retard.

>>17432587
The problem with bourbon is that that bottle (and other value picks like it) is $93.
The local tax advantage you have must be insane.

>>17420519
my dad's side of the family is pretty bad with alcohol, so i limit my intake pretty severely. At a certain point you literally just have to not drink (lmao), but if ya can't hack it, it is what it is. No shame in that.

>>17433581
You're kidding. Where do you live that it's $93? I got it for $20.

>>17433631
Australia. $67 USD admittedly.
But this is why you get so many people shitting on bourbon threads, It's not even close to level of same priced scotch.

>>17416010
Anyone here like this stuff?

>>17433824
The same people who hate scotch can’t afford it.

>local place had one Old Pultney 15 in stock and I wanted something like Bunnahabhain 12 from the mainland and it does so in spades. Pultney very lightly sherried and more noticeably peated than Bunna 12 but it's got that effervescent character that is so awesome.
I'd like to try the 12 now as its holding it price so far.

I know Talisker 10 is memed all to hell but does it fall in that range at all? I've heard from independent sources that the new label is accompanied by better spirit as well.

>>17434213
>Talisker 10
I know the memes. It’s nice but you won’t find any sherry notes in it. It’s very salty and coastal. I love it.

>>17421385
Lagunitas IPAs aren't bad, but they started making too many to even bother with.
Any of you painfully obvious redditors gonna recommend me a bourbon? I got about $40.

>>17434189
Well to be fair the same people hating bourbon can't get it at the price it deserves to be.

>>17434213
I've only had Pultney 12 and 18. 12 Is quite boring, there's near zero peat. 18 was quite a lot better, but the value for money is the worst I've come across. Which is the reason I tend to go for the independent cask strength route instead of the 18 year old route.
I've not tried the new label, but have tried most of Talisker's range. They're a lot more peated than the 12, but not particularly sherried. Except the sherry ones of course, which I do recommend if you can get them at reasonable prices (like $10-$15 more).
Anyway Talisker 10/Storm/Skye are a lot better than Pultney 12. 18's are about the same except Talisker is substantially cheaper.

>>17434433
Lagunitas is probably one of my favorite beer companies along with Flying Dog and Dogfish, always liked how much variety each brand offers. As for a bourbon I had picrel not too long ago and really enjoyed it, my second recommendation would be Elijah craig small batch.

>>17427219
Buffalo Trace? More like Buffalo BASED amirite?

>>17427407
>Would it taste better than a Tullamore Dew?
No. Every man deserves his D.E.W

What is the ideal whisky style?

>>17428665
That's a fucking Skinwalker.

What does anon think of pic related?

imagine spending more than 11.99 for a bourbon.

>>17434531
Most whiskynerds don’t like irish whiskey because it’s triple distilled. Don’t listen yo them. It’s comfy.

>>17434531
on my list for Father's Day bottles along with Jameson Black Barrel and maybe a Redbreast

>>17434525
For me it’s a islay scotch with no sherry.
Peat and sherry almost always don’t work well together imo.

do I order the lobster ravioli guys?

>>17434544
my one, ONE complaint is the weak proof. i don't care for the citrus taste of bonded.

>>17434525
ideal would have to be you aging your own shit in identical barrels.
you wouldn't have to go out of your way that much either. you can easily purchase a wood-specific barrel to something like pic related and age your shit for a few more years, buy an empty pappy bottle and sell it to some tater for $1500.
re-aged whisky for sure. you could do anything for that matter.

>>17434531
Powers is incredibly based. Like >>17434564 said, people cry about Irish whiskey in these threads but most Irish stuff is very mellow from the triple distill and usually has some subtle notes of flavor. This makes them able to be enjoyed neat, on ice, or with a splash of water and Powers is one of the cheaper brands that I think can be enjoyed all 3 ways and this is coming from a Tully Dew shiller

>>17434832
>This makes them able to be enjoyed neat, on ice, or with a splash of water
No. Being light and having no flavour means it can only be enjoyed neat or in a mixer.
Ice and water are for things that can still be tasted after dilution.

>>17417073
>yikearoni batman
They put estrogen feminisation pills in whisky now?

Thoughts?

>>17435086
Tastes like how a cigar smells, I refuse to elaborate further.

>>17434574
from official bottlings more so than the independent one and it depends on the amount/method/style of sherry and if it properly complements the peat in that batch at the selected strength. IMO 2020 Uigeadail was shit compared to 2017 Laphroaig Lore.

>>17435086
LaFrog

Picked up a bottle of Jim Beam bonded. Never had it before.

What am I in for, lads?

>>17435529
Generally if a company puts their name on trash that's a bad sign. And even if they every do manage to produce something good they will charge you through the roof for it.

>>17435529
mediocrity
jim beam is evan williams for retards

>>17435632
I get less bad hangovers from Jim Beam.

>t. grew up on EW

>>17434083
Most people here hate Diageo crap, except for people like you Diageo shills.

>>17434516
No.

got some pacific edge samples from work, stellum bourbon and noahs mill stand ut to me as being smooth and kinda sweet. Noah's creek is a bit rough for me

>>17435756
>innocent anon posts baby's first bourbon
>UR A DIAGEO SHILL!

Whisky autists i have a question.
This is a glenmorangie aged in new heavily charred american oak for 19 years. Why is it gold in color? Why is it lighter in color than a 6 year old bourbon aged in the exact same cask? Explain

>>17436706
because you touch yourself at night

>>17436706
Maybe climate? Wood expands more in hotter climates like the American South and the whisky oxidises more. Also heat speeds up chemical reaction more so maybe there's more barrel influence at play.

t. winefag

What are some sweeter tasting bourbons in the under $40 range? Not looking for "smooth", but I'm a big fan of sweeter spirits like rum and brandy. Bonus points if higher 80 proof.

>>17437989
ezra brooks 99 is the sweetest I've had

>>17437989
if you're a lover of sweet rum and brandy then bourbon will not deliver what you want desu. you might try southern comfort.

>>17438012
I'm a big fan of rye and peatier scotches too, I just find bourbon sort of lacking compared to brandies/rums

>>17438028
there's always woodford double oaked

>>17437989

Richfag here, what should the next meme chart be: blended whisk(e)y or irish whiskey

>>17437989
Michter's is probably the sweetest true bourbon out there. If you broaden your search to blended whiskey as well, yellow rose's blended whiskey tastes like sweet tea

>>17436706
heavily charred oak actually has more of a charcoal filtration effect, and there's also less angel share loss over time concentrating the color/intensity of the liquid in scotland compared to the US due to humidity/coastal influence and less diurnal range

>>17438028
also michters american whiskey

>>17435756
You can ignore the blind haters. They're worse than the bottom shelf arguers since the latter at least taste the spirit they argue about.
Diageo has a very wide range, end except for some US states relatively low prices (especially in the 14-16 age range).
And I've never seen anyone in these threads get mad at an independent bottling of a Diageo release, and I know that's because it flew over their heads because they know jack shit all about whisky.

Saying all Diageo is bad is retarded. Saying Diageo makes distilleries worse is retarded (especially in this case where the whisky in question used to be sourced MGP and Diageo built a distillery). Your only critique of a whisky should be X whisky tastes bad relative to its similarly priced competition. Like the Talisker antishill who it turned out was being charged $80USD for Talisker 10, which is a complete scam.

But if you prefer we can all agree to just drink Glenfiddich exclusively, because privately owned = good.

>>17438769
>end except for some US states relatively low prices
Diageo shit is exclusively in the $70-$120 price range in every state, sans their blends which are still more expensive than comparable single malts. I'm sure it's cheap in yurope but I don't give a shit, everything in their core range is twice as expensive as it ought to be and underdelivers at every price range

fuck you

>>17438835
Wait for a sale.
Also what is the competition? For Talisker or Lagavulin for example?
I'll laugh if its Ardbeg / Laphroaig for Talisker, and that other 15ish islay.

>>17438280
negative points for being sub 80 proof

>>17438861
>What's better
>Also those don't count
Ardbeg, Laphroaig, Springbank/Longrow, Ledaig, Bruichladdich, Bunnahabhain, Jura
Even foreign shit like Rampur/Amrut/Kavalan/Paul John kick the piss out of Diageo

Talisker 10 is 75 dollars in 34 non-ABC states, and even more in several ABC states. Even Macallan/Dalmore 12s are cheaper. The only worse value proposition are some japanese meme whiskeys and hypefag bourbons
Black label is 35 dollars. Every single compass box entry level blend is infinitely better and the same price. All of Compass Box's higher end blends are better than blue label, and go for 1/4-1/2 the cost

>>17438947
>Even foreign shit like Rampur/Amrut/Kavalan/Paul John kick the piss out of Diageo
yeah i think i'd rather have a diageo product over some pajeet shit

>>17437167
>>17438720
So climate. Makes sense.

>>17437989
All bourbons are sweet and meant for mixing. Just grab the cheapest handle you can get. Don’t fall for meme bourbons.

>>17438947
>Also those don't count
I think they don't count because they are the same price here and they are on the same level in terms of flavour.

>Springbank/Longrow/Macallan/Dalmore 12
Really? Really really? They are fuck expensive here. Hugely overrated imo, except for Longrow Red which might be worth the $180USD it costs.

>Ledaig, Jura
These are definitely worse. If you can get over the sharpness of Ledaig it's probably comparable, but Jura is hot trash.

>Bruichladdich, Bunnahabhain
Fair. I'd pay $10 more for Bunnahabhain, and would certainly never pick Talisker if it were cheaper.

>Amrut/Kavalan/Paul John
Not really. There's some great Kavalans with finishes, but they're all fuck expensive. They are all more expensive here though.

>Every single compass box entry level blend is infinitely better
Undoubtedly. But I've never seen one under $50USD. I would not be sitting on compass boxes if I were you. You may even want to abandon islay all together in favour of Peat Monster if its that cheap.
Of course keeping in mind that most Compass Box is Clynleish, a Diageo distillery. Peat Monster being mostly Caol Ila, another Diageo distillery.

I do agree about Blue Label. I don't think it can justify its cost, even here. But note how there are zero Lagavulin competitors.
But I'll throw some out there: Tomintoul Peaty Tang 15, Old Ballantruan 15, Bowmore 15. Not a lot else?

>>17435086
Based. Cask strength is incredibly based.

Raiding my parent's stash at the age of 27 for some Jim Beam BIB. A

I'm interested in branching out and trying new whiskies.
Right now i only every drink Buffalo Trace because it's affordable and i like how it tastes in a sour and old fashioned. Where should i go from here?

>>17439918
To a whisky bar.
My dad returned a $90 bottle to me last Christmas. He couldn't even drink it with coke. Lucky I had a 40% bottle laying around, otherwise he'd have been shit out of luck.

>>17439918
Buffalo Trace is OK, but you can do better, at least from a value standpoint. Start with the whiskey value chart.

>>17440747
Do not start with this awful chart.

>>17416010
that's some weakass looking hotsauce

>>17438861
bowmore 15 destroys lagavulin 16, bowmore 12 suck shit though
not sure for talisker, nothing really has the same flavor profile

>>17439918
for bourbon see the image, for rye go rittenhouse, maker's mark 101 is much better than basic maker's and still a reasonable price

>>17438720
blended, better see jane walker 10 on there. It's just as good as compass box's artist and glasgow blends and a bit cheaper. Also a blended malt scotch.

>>17438947
>ardbeg, laphroaig
those don't have the same peat profile as caol ila or lagavulin, but yes I'd say they're better

>springbank/longrow
diageo doesn't own a campbeltown scotch and springbank 10 is $100-120 now

>bruichladdich
possibly, haven't had peated one

>bunnahabhain
different flavor profile

>talisker 10 is $75 and more than macallan/dalmore 12
Talisker 10 is in the $50s all day around me and macallan 12 is in the $70s, I've never seen talisker cost more than macallan 12 ever anywhere, and it never will be because macallan prices and bills itself as the super premium brand and its much more well known

dalmore 12 is watered down 40% colored and chillfiltered trash

>ledaig, jura
complete trash the fact that you say these are better shows you don't know shit

>Every single compass box entry level blend is infinitely better and the same price
they're definitely much better, but black label is in the high $20s and artist and glasgow are in the high $30s

>Even foreign shit like Rampur/Amrut/Kavalan/Paul John kick the piss out of Diageo
>actually arguing that 4-5 year old whisky from a hot climate isn't a ripoff while 10+ year old scotch is at a similar or lower price point

I seriously hope you're pretending to be a retarded shitposter, otherwise I'd wonder what retarded places you buy your booze and why they'd swap the ledaig and jura labels for actually good scotch.

>>17440843
We appreciate all the effort you put in to this wall of text. 3 cents have been deposited into your account instead of the usual 1 cent.
Sincerely,
Diageo

>>17440849
dude, he said Bowmore 15 is better than Lagavulin 16.... its obviously a joke.

>>17438720
You’re the guy that makes those shit charts?

What is the best rye?