Al/ck/ohol

[Anonymous No.20018625]

Amaro edition.

Friendly reminder that you don't need anything more than these 3 bottles in your life:

>Nonino Quintessentia
>Amaro Montenegro
>Amaro Camatti

Feel free to @ me any time with your choices.

[Anonymous No.20018627]

>10:47am
I’m drunk right now

[Anonymous No.20018631]

i spend a lot of time thinking about bloody mary's and bloody mary adjacent drinks like the red snapper

[Anonymous No.20018633]

Pic related won the world's best amaro 2023 award.

I want to try it.

[Anonymous No.20018640]

>>20018631
>bloody mary adjacent drinks
>red snapper
retard

[Anonymous No.20018651]

>>20018640
yes it is
now go be a tranny somewhere else

[Anonymous No.20018671]

>>20018640
It's exactly the same drink but you swap one clear alcohol for another. It's an inferior drink, but it's still close.
The local liquor store had a handle of buffalo trace for $47, so it's gonna be a bourbon soaked Christmas boys.

[Anonymous No.20018677]

>want to try Arak as it's related to my cultural heritage
>it's anise-flavored, which I despise
Any anons had it who can report back? Or know a good one sold in small quantities so I won't be wasting it if I hate it?

[Anonymous No.20018686]

>>20018677
Go to a bar and ask for a shot of Sambuca, which is imho the reference for anise liquors, then see if you like it.

[Anonymous No.20018706]

>>20018625
Nonino is among the best. No argument there. We also keep Gran Classico stocked in our bar at all times and use it for our house boulevardiers
>>20018677
I drink a lot of Razzouk. It's really cheap so it's a low risk experiment, but if you hate anise you're unlikely to enjoy it. It's possible you could acquire an affinity for the stuff if you really try i guess. Don't forget to add a little bit of water before you add the ice so that you don't get the precipitate while you drink and rinse out/get a fresh glass for each refill for the same reason. Good luck, Anon.

[Anonymous No.20019066]

>>20018625
This is a Cynar board

[Anonymous No.20019072]

>>20018625
That's two more amari than I usually have at any given time... but I do usually wind up throwing them at various liquors and wines. Who wants a black Manhattan? Go make it yourself; the door's open.

[Anonymous No.20019109]

>>20018633
Your hand reveals your disgusting anatomy. You must fix this.

[Anonymous No.20019196]

>>20018625
Okay real talk. You probably don't *need* both Nonino and Montenegro in a limited bar. My go-to amari are Montenegro (mmm orange), Fernet Menta (mmm Andes), Averna (mmm cola), and Braulio (mmm trees).

[Anonymous No.20019303]

>>20018625
I just bought this. has anyone tried it?
Poli is one of the most prestigious grappa distilleries in Italy

[Anonymous No.20019420]

>>20019003
>>20019056
>Grouse no good, JWR undrinkable, Glenlivet is a no, Laphroaig fine outside the peat
is the bourbon you drink higher proof than those bottles? none of these scotches you mention are particularly high proof or have heavy barrel effects so you should look for Deanston Virgin Oak or some single that is from the Highlands matured or finished in virgin or first fill bourbon and at higher proof/cask strength. Independent bottlers should offer something if you cant find the Deanston or Aberlour A'bunadh Alba(which is all american white oak and no sherry iirc).

Bourbon drinkers moving into scotch they go for the heavy stuff, be it sherry bombs or peat monsters and apart from The Glenlivet 12(should be the twin wood or whatever it's called which has some sherry but its subtle and minimal abv, so not a good representation of the full power) you only tried the niche part of the spectrum with Laphroaig.

Generally if a bourbon drinker doesnt like scotch, they are called rum drinkers.

[Anonymous No.20019430]

>>20019420
>or some single that is from the Highlands matured or finished in virgin or first fill bourbon and at higher proof/cask strength.
If you anon has the option to use global online shops(mostly limited by shipping costs) I'd definitely recommend finding some Balblairs from when they were still using vintages. The 89 and 90 are some of the greatest scotches I've tried, but the late 90s have some strong years too.

[Anonymous No.20019450]

>>20019420
I'm a rum drinker who likes peaty scotch. The missus is a bourbon drinker who hates scotch in general. What do?

[Anonymous No.20019516]

[Anonymous No.20019527]

>>20019450
invest in Jack Daniel's.

[Anonymous No.20019544]

>>20018625
I like whiskey cus I’m a real man.

[Anonymous No.20019546]

>>20019450
Have all the scotch to yourself? What's the downside, here?

[Anonymous No.20019615]

>>20019450
Sounds like you get all the scotch, and she gets all the bourbon.

By the way, have you had this? It's Mount Gay aged in bourbon casks and finished in Islay casks. It's...interesting. Unlike anything I've ever had. It tastes exactly like you expect it to lol.

[Anonymous No.20019647]

>>20018625
I like whiskey

[Anonymous No.20019659]

>>20019544
You put that you're 5'0" on your dating profile...

[Anonymous No.20019660]

>>20019544
Sit on the top level in sauna and we can talk again about "being a man".

[Anonymous No.20019740]

>>20019527
College is in the rearview, my friend.

[Anonymous No.20019769]

luv me Negroni
simple as

[Anonymous No.20019872]

>be Italian
>go often to bars and to be honest, Amaro isn't one of the most preferred after coffee / spirit asked
>if someone asks for that stuff, they usually go for whatever the bar has, especially cheap stuff like pic related
>and yet here people boasting that sugary shit like it's the best ever
I'm baffled really

[Anonymous No.20020682]

>>20019769
Negroni sbagliato > Negroni

>>20019872
Amaro del capo is worse than Montenegro because it’s a pale imitation

[Anonymous No.20021394]

>>20018625
Used some St. Vivant Armagnac to make a homemade Le Mousquet liqueur
Since there is no recipe online for recreating it I just guessed by pureeing 11 whole oranges (2 navels, 2 ponkans, 3 satsumas, 4 baby mandarins, seeds peels and all ) and a strip of pomelo peel, and mixing the strained liquid from that in with the liquor and sugar in a mason jar

[Anonymous No.20021457]

>>20021394
You might find that the seeds and juice do some unwanted things. If you plan on trying it again, you might find that candying a bunch of seville peel, and then letting that soak in the armagnac does the trick.

[Anonymous No.20021490]

>>20021457
The goal with pureeing the entire fruits was a better extraction of their essential oils and fragrances than could be allowed with a mere peel alone
I was also considering the method used for Grand Marnier, where you pierce the orange and put a string through it, then hang it over the liquor and swirl it so the liquor splashes on the peel

[Anonymous No.20021502]

>>20021457
Sevilles aren't readily available in PNW

[Anonymous No.20021574]

>>20021490
>>20021502
But you can get Satsumas? What a world we live in...
If it works, then great, but just based on my own experimentation, the filters you'd need to clean the juice up to avoid a pruno flavour would trap the oils, and the seeds and pith - left untreated - add a harsh bitterness.
It's limes to oranges, but if you want to experience the purest form of failure, try it with mashed key limes. I'm glad I didn't spend a lot of money or time on that one... It did teach me to zest and juice separately, sweeten and filter the juice, and to retain maybe two seeds tops for a mild herbal/amaro hit on the finish.

[Anonymous No.20021591]

>>20021574
>But you can get Satsumas?
Yes, I live in BC and we get more Asian stuff than the US. Ponkans are considered "rare" in the US outside of Florida, and the "baby mandarins" used were Shatang sugar mandarins, which aren't seen much in America at all, and are similar to the Kishu Mikan

[Anonymous No.20021690]

Paper plane with nonino quintessentia = über comfy

[Anonymous No.20022156]

i like vodka because it is just alcohol without the pretentious shit. just admit that you want to get drunk.

[Anonymous No.20022233]

>>20022156
The concepts of "purity" and "alcoholism" are practically opposites but go off spergbro
when you get the shakes just imagine me laughing at you with a glass of tasteful tasty liqueur in hand

[Anonymous No.20022270]

>>20022233
>when you get the shakes just imagine me laughing at you with a glass of tasteful tasty liqueur in hand
wasting money on buying expensive alcohol doesn't make you special, it just makes you pretentious. the fact is that you can't taste shit when you have 40% alcohol burning your mouth, and no amount of pretending is going to change that.

[Anonymous No.20022287]

im drunk right now.

[Anonymous No.20022290]

>>20022270
>the fact is that you can't taste shit when you have 40% alcohol burning your mouth
actually embarrassing
Anyways my rec for this thread is pic related, can be hard to find but it's really amazing

[Anonymous No.20022297]

>>20022270
>the fact is that you can't taste shit when you have 40% alcohol burning your mouth
You're fucking retarded. 50%+ ABV has more flavor than lower proofs.

[Anonymous No.20022336]

>>20022297
>50%+ ABV has more flavor than lower proofs.
lol ok

[Anonymous No.20022343]

>>20022336
It does. Compare a barrel proof whiskey to an 80 proof one. The 80 proof will taste almost like water in comparison.

[Anonymous No.20022393]

Last christams eve, i was playing assassins creed valhalla. I got to the DLC level where you fight Nidhogg, and I could not beat it. I had drank about 2-1/2 four lokos, and then some shitty gas station wine so I was pretty fucked up.
Anyways i get to the last portion of the battle on my 4th attempt and i fucked up and didnt time my attack right.
I fucking lost it, i took a snow shovel to the drywall of our garage and shattered my ps4 and all of my remotes. My grandparents kicked me put of the house for two weeks after that, but I didnt truly get bakc on my feet until months later. Fuck them, i hope they fucking die for putting me out on the street like that

[Anonymous No.20022401]

>>20022393
lol

[Anonymous No.20022493]

>>20022343
He judges quality by how hard the drink hits, and calls himself a sommelier

[Anonymous No.20022503]

>>20022393
If my math is correct, and the wine wasn't fortified I'd say you were somewhere between 12 and 14 loko. Pretty much anyone would smash up a garage at that level, but you should still have played odyssey.

[Anonymous No.20022720]

I really enjoy Amaretto. There's just something about it that I find absolutely delicious. I think it's the sweetness combined with the almond taste that does it for me.
Any other drinks that hit a similar feel?

>>20022270
>you can't taste shit when you have 40% alcohol burning your mouth
You absolutely can. A dark rum, a bourbon, and a rye whiskey all taste and feel completely different even at the same proof.

[Anonymous No.20023031]

>>20022493
A steward of wines?

[Anonymous No.20023092]

Been drinking pic related this week, really been enjoying it. Havent really drank cognac or brandy much before now so if anyone has any reccomendations im all ears.

[Anonymous No.20023102]

Opened a bottle of this, instantly sucked all the moisture out of my mouth. I don't think it's for me.

>>20019769
Planning on making negronis and/or boulevardiers for Christmas, seems appropriate for the season

[Anonymous No.20023124]

>>20023092
Armagnac de Montal's no bad. I do recommend Hennessy at some point just to know what the McDonalds of brandy/cognac is.

[Anonymous No.20023129]

>>20023102
Love me some heavy amari in Negroni type drinks. Sometimes they take a little balancing - Lillet, Marsala or Port instead of vermouth, maybe some bitters, but the end result usually makes me happy. Worst case Ontario, it makes a passable Black Manhattan.

[Anonymous No.20023153]

>>20023092
On a budget, St Remy XO is impossible to beat

[Anonymous No.20023178]

>>20023153
Even the VSOP ain't not half bad

[Anonymous No.20023269]

>>20023092
10 Generations Cognac

[Anonymous No.20023855]

>>20018686
>anise
Thank God migrants are overrunning you Guinea cunts.

[Anonymous No.20023979]

>>20023124
>>20023092
Also try Domaine de Joy, the value you get is bonkers with the prices for their ages of drinks
Look up the price of their 25 year old bottle right now

[Anonymous No.20024055]

>>20018706
Why did they choose such a weird top for their Optima Grappa bottles? I can't tell whether it's a twist-off or you break it off

[Anonymous No.20024246]

Would I enjoy port wine if I really liked a scotch finished in port casks? I've never had wine before.

[Anonymous No.20024439]

>>20024246
Port's a weird one. It's generally fairly sweet, sometimes a little syrupy (especially tawny port)... nothing like scotch at all - the scotch would just take a little hint of honey and nuttiness from a port cask.
You might like port, or sherry (or other dessert wines), but they're not really indicative of what most wines are like; something bold and tannic like a Syrah/Shiraz or Malbec won't have much in common with them aside from grapes and bottles.

[Anonymous No.20024449]

>>20024439
>the scotch would just take a little hint of honey and nuttiness from a port cask.
The scotch I was referring to was Glenmorangie Quinta Ruban and it tasted almost like liquid chocolate. The flavor difference from their normal 10yo bottle was significant.

[Anonymous No.20024489]

Both of these are delicious, and honestly taste better than the standard bottles you find in a local bar / restaurant.

[Anonymous No.20024499]

>>20024449
They're aging in ruby port casks as a secondary? Interesting. Probably a quick char to give the oak flavour some darkness, and between the sweetness, plum/apricot thing and oxidation of that in contact with the scotch... yeah, I could see how chocolate would happen there. Fucking strange that they're not using tawny port.

[Anonymous No.20024563]

>>20022503
I think he mean the drink 'four lokos' and not the number 4, so he only had 2 1/2 and is a pussy.

[Anonymous No.20024580]

>>20024563
No, read it again.

He had 2-1/2 four lokos AND a bottle of gas station wine.

[Anonymous No.20024587]

>>20024563
No I double checked, my math is pretty accurate. >2.5 four lokos = 10 loko
>gas station wine = ~2-4 loko
The total is somewhere between 12 and 14 loko, and I think we've all had that night where a shovel and drywall show us why Odyssey is a better game.

[Anonymous No.20024691]

[Anonymous No.20026335]

>>20024246
fortified wine is amazing, forswear thin potations and buy some port and sherry right fucking now

[Anonymous No.20026393]

>>20026335
You've convinced me. I'm gonna grab some Bristol Cream tomorrow and go caroling dressed as, and sounding like Tom Waits until my voice gives out.

[Anonymous No.20026463]

>>20026335
this, finished off a delicious bottle of ruby port last weekend

[Anonymous No.20026622]

>>20018625
Montenegro is one of my faves. Thanks for the recs!

Last time I went to Bevmo they only had a small selection, so I just got some Fernet Branca. I'll get Nonino next time at the bigger Bevmo. Never seen nor heard of Camatti

[Anonymous No.20026665]

I like Tuaca and Galliano

[Anonymous No.20026848]

Bought a bottle of this today to mix with soda. What should I actually be drinking for good Peated Whisky.

[Anonymous No.20026852]

>>20026848
Talisker or Ardbeg.

[Anonymous No.20026881]

Might turn into a tradition.

[Anonymous No.20026883]

>>20026848
Anything is going to be good after Teacher's.

[Anonymous No.20026895]

>>20026848
Laphroaig 10 and Quarter Cask is what I usually go with

[Anonymous No.20027020]

>>20026848
>mix with soda
stop this or stick to bourbon/rum

[Anonymous No.20027645]

>>20027020
Any decent bourbon is worth drinking neat

[Anonymous No.20027647]

Liqueurfags do you drink this stuff by itself or use it primarily for cocktails?

[Anonymous No.20027652]

Trying out a local brand.

[Anonymous No.20027767]

>>20027647
Depends on the liqueur and the day.
Anything incredibly sweet is usually taking the edge off of a liquor, or going into something sour or bitter (or both - like the orange curacao in my tequila and espresso this morning. May the god I don't believe in bless this holiday season that I don't really celebrate).

[Anonymous No.20029018]

>>20027645
no shit, but hes obviously not old enough to appreciate an unadulterated spirit.

[Anonymous No.20029022]

>>20019647
Ha, boobs

[Anonymous No.20029054]

>>20018625
these are all scams let's be honest. at least picrel scam is an older recipe and done by monks

[Anonymous No.20029114]

>>20029054
dumping all the garden clippings in a vat of eau de vie isn't a trade secret, anon

[Anonymous No.20029124]

>>20029114
It depends what's in your garden.

[Anonymous No.20029473]

>>20026848
Laphroaig 10

[Anonymous No.20029955]

Drinking Fernet and pineapple juice rn

I'm a monster

[Anonymous No.20029984]

>>20018706
fuck I forgot that stuff exists, i got hammered on that NYE in like 2010. it's weird, it's clear but if you add water it turns white like milk

[Anonymous No.20029985]

>>20019450
Imagine letting your wife drink liquor. Couldn’t be me.

[Anonymous No.20029991]

>>20029985
Imagine pretending I could tell my wife what to do, and not have to explain to the triage nurse why there's a knife in my spleen.

[Anonymous No.20029993]

>>20029985
Go back to the 1920s you temperance movement faggot

[Anonymous No.20030045]

>>20024691
based beyond belief

[Anonymous No.20030064]

Made an old fashioned with Johnnie Walker Black and it was pretty good

[Anonymous No.20030097]

>>20030064
>Johnnie Walker Black
I like to step it up to Johnnie walker Green for an old-fashioned personally


But I tend not to make too many mixed drinks so I tend to only buy stuff that is good enough to drink alone, which JW Black isn't quite there.

[Anonymous No.20030132]

>>20030097
I don't like using anything pricey as the primary component of a cocktail

[Anonymous No.20030137]

>>20030132
I mean yeah it would make it taste better, but it just feels wasteful on something that would be great by itself

[Anonymous No.20030389]

>>20030132
Maker's Mark is the exception for me

[Anonymous No.20030786]

>>20030132
Explain the Presidente Margarita (sub regular tequila with anejo or extra anejo, sub cointreau with Patron citronge, add brandy to the overall mix)

[Anonymous No.20030857]

Let's see your cabinets, al/ck/

[Anonymous No.20030885]

>>20030857
Based bottom shelf enjoyer.

[Anonymous No.20030953]

>>20030786
I don't know anything about margaritas and have never had one

[Anonymous No.20030962]

All of you will end up like this. A very painful and slow death

[Anonymous No.20030967]

>>20030962
I plan on dying before then

[Anonymous No.20030971]

>>20030967
Everyone says that

[Anonymous No.20030974]

>>20030971
Ok

[Anonymous No.20030995]

>>20030786
An expensive take on something that's good enough with bottom shelf garbage

[Anonymous No.20031003]

>>20030995
I don't get hating nicer alcohol.

Just like with nicer beef, a shitty steak is still steak, so you're gonna enjoy it, but if i'm going out for a nice meal, i'm happily going to pay for a nicer steak.

It's the same with drinks in my opinion. I hold nothing against you if you want to enjoy cheap drinks, more power to you. But nicer alcohol tends to taste better, more complex, etc, and i'll happily pay for it.

Maybe if you're a drunk who just wants to get sloshed all the time, it's just a waste of money, but for people who actually LIKE an occasional drink for the taste/flavor, why not use a nicer alcohol in a mixed drink?

[Anonymous No.20031026]

>>20031003
No one said they hate nice alcohol. They said they don't like using nice alcohol in cocktails because it's expensive and can be enjoyed better drinking it alone.

[Anonymous No.20031033]

>>20031003
Your formatting tells me that I could spell it out for you in great detail, and you still wouldn't get it... but... Diminishing returns on investment coupled with an enjoyment of most aged spirits neat.

[Anonymous No.20031039]

>>20031033
I mean sure, I don't drink mixed drinks often, I just don't see the point in specifically ordering bottom-shelf alcohol in a mixed drink JUST because it's a mixed drink.


I don't buy a USDA Prime steak at a steak house because it's a good value.

[Anonymous No.20031055]

>>20031039
When you do, do you slather it in bearnaise, or go for simple accoutrements?

[Anonymous No.20031061]

>>20031055
Depends how good the steakhouse is.

If they're nicer, then a red wine reduction or a mushroom sauce is always nice to pair with.

And again, if I were ordering mixed drinks all the time I could see the argument for using the rail, but if I only have a mixed drink very rarely? Why not enjoy it with the spirit I actually enjoy drinking?

[Anonymous No.20031097]

>>20031061
Why do you hate beef? Why do you hate liquor? Why do you hate single line spacing?

[Anonymous No.20031104]

>>20031097
This is why

[Anonymous No.20031106]

>>20031061
>Going to a steakhouse that isn't top class
Do you hate steak? If you like something you should be fine spending as much money as possible on it.

[Anonymous No.20031110]

>>20031104
Garloids?

[Anonymous No.20031125]

>>20031097
>equating wanting nicer liquor in a mixed drink with not liking beef if you get it with a sauce
Lol

Lmao even

[Anonymous No.20031180]

>>20031125
Why do you hate chuckling?

[Anonymous No.20031407]

>>20030857
how's that Irish Cream compare to Bailey's? shit is over $30 a bottle everywhere now.

[Anonymous No.20031467]

>>20031104
That's a baby born with budd-chiari syndrome, not an alcoholic

[Anonymous No.20031852]

>>20031407
Baileys lasts a while at least (for me). I only use about a teaspoon for a cup of coffee and I only put it in coffee on the weekends since I have work during the week.

[Anonymous No.20031864]

>Normally drink bourbon
>Decide to try scotch
>Get a few single malt bottles
>Don't really like it
>Seems weak, doesn't give me the flavors I normally associate with whiskey
>Decide to just keep drinking it anyway and see if I start to like it
>I do end up liking it somewhat, though it still seems like I'm not getting what I normally do from whiskey
>Go back to bourbon after a while
>It all tastes harsh and cheap
>Realize the flavors I wasn't as fond of in scotch are really what good whiskey tastes like and the flavors I was associating with whiskey before were just trashy corn flavors
>Go back to scotch and genuinely enjoy it now
I converted

[Anonymous No.20031887]

>>20031864
I still don't like peat though.

[Anonymous No.20031895]

>>20031887
That's okay, peat is an acquired taste.

My grandfather loved peated scotch and so I grew up sipping on various peated (and non peated) scotch over the years. I still wouldn't go out of my way to buy a bottle of peated scotch, but I wouldn't balk at it if served or given a bottle as a gift.

[Anonymous No.20031897]

>>20031864
I like the corn flavors, gives it some sweetness to go with the alcohol burn and the oak barrel flavors.

[Anonymous No.20031902]

>>20031895
The only peated scotch I've had is Laphroaig so I might try a peated highland scotch at some point. I've heard they have a different peat taste.

[Anonymous No.20031909]

>>20031864
You can just prefer scotch over bourbon without being a pretentious faggot about it.

[Anonymous No.20031910]

>>20031902
Yes, some can be very peat forward, others less so.

Don't be afraid of blended scotch either, some good blends have peated scotch in the blend that mellows out nicely losing much of the heavy peat bitterness.

[Anonymous No.20031912]

>>20031852
please understand, theres a woman in the house and it's the holidays. I mean is there a noticeable difference in flavor or anything.

[Anonymous No.20031914]

>>20031902
Anon, if you want a soft peat that doesn't have the medicinal character of Laphroaig, try this. it's more of a smoky peat and tastes amazing for the price.

[Anonymous No.20031931]

>>20031902
highland peat is softer and more nuanced.

problem for me with most peated scotches is that its almost always too heavily peated and as a result not very well balanced between spirit and barrel flavors.

once you have one really nicely balanced bottle it will more or less ruin all others.

[Anonymous No.20031933]

for me it's
>amaro confetti
>amaro tortellini
>amaro amaretto

[Anonymous No.20031938]

>>20031914
nta but I've been thinking about getting the Ledaig 18 since there seems to be a bigger variation in the last few runs of the 10 when it comes the amount of sherry used.

[Anonymous No.20031945]

>>20031910
>blended scotch
I too enjoy some blends, too many snobs stick their noses up at blended scotch, but there are some good price/performance blends that are batch to batch very consistent.

[Anonymous No.20031954]

Currently sipping on my second glass of Ardberg 10 at 12:49PM because I have to go visit my in-laws in an hour and a half and I need all the courage I can muster.

[Anonymous No.20031980]

>>20031938
The 10 is fantastically priced IMO, despite the inconsistencies. I haven't tried the 18 as i usually try to pick up independent bottlings at those higher costs, and the 46% ABV puts me off. This Loch Fyne 13 is unbelievable.

[Anonymous No.20032044]

>>20031909
I thought scotchfags were snobs before but I feel like I get it now

[Anonymous No.20032048]

>>20031407
That one in particular I'd say is actually better than Bailey's. It's smoother and tastes closer to condensed milk.

[Anonymous No.20032053]

>>20031931
Thanks for the info
>>20031914
Might pick up a bottle once my current stash gets low

[Anonymous No.20032063]

Bought some port and sherry to try. Never had actual wine before. It's not expensive stuff so I just put it in the refrigerator. It says to serve it chilled.

[Anonymous No.20032071]

>>20032063
Chilled, not cold.

So before cellar temp (55f) but above fridge temp (40f)

Usually if you've got a wine fridge you'd go for about 48-54

[Anonymous No.20032074]

>>20032071
I don't have a way to get them to a specific temperature. If I really like them I might invest in something. I guess I'll just let them warm a bit after I pour them.

[Anonymous No.20032078]

>>20032074
Yea, fridge + 10-15 mins at room temp will do it.

[Anonymous No.20032086]

>>20032078
Thanks anon

[Anonymous No.20032157]

>>20031980
the 18 is quite decently priced compared to the few IBs in my area...

[Anonymous No.20032163]

[Anonymous No.20032189]

>>20029114
If you knew something about all these scams you'd know that eau de vie isn't in for shit. These scams are all pure ethanol mixed with water and sugars, the alcoholic version of mountain dew.
As I said, at least the monk scam is a more refined scam with higher quality ethanol and it is, in fact, a trade secret with a fascinating lore.

[Anonymous No.20032211]

I tried to resist it by using other glassware, but a glencairn really is the best whisky glass.

[Anonymous No.20032365]

>>20029054
What does this actually taste like?

[Anonymous No.20032510]

>>20032063
Tried the sherry. It was nice and I enjoyed it. Not sure it's something I'd want to drink regularly, will need to drink more of it to develop a better opinion. Will try the port later, I got both ruby and tawny.

[Anonymous No.20032630]

Tried Bitburger pilsner. I don't like it. It's hoppy and bitter like a pale ale or IPA but doesn't have any pay-off like those have with their strong flavors. Hoppy light beer sucks.

[Anonymous No.20032990]

>>20031864
>trashy corn flavors
Trashy anon makes a trashy post, nice.

[Anonymous No.20033001]

>>20031954
What is so bad about them?

[Anonymous No.20033005]

>>20032510
Am waiting, what port did you buy?

[Anonymous No.20033011]

>>20033001
the cum

[Anonymous No.20033023]

>>20033005
The sherry was Harvey's which was the only import I could get without driving an hour. The ports are Sandeman. I've tried the ruby and liked it. It tasted similar to the sherry but more subtle. I think I like it more. I'm not experienced with wine so maybe it's hard for me to tell the difference very well. Going to try the tawny soon.

[Anonymous No.20033077]

>>20033005
>>20033023
Bros is it worth spending money to try this shit if you've never tried it before?

[Anonymous No.20033086]

>>20033077
>>20033005
>>20033023
These are the two highest rated I could find available down the street from me.

[Anonymous No.20033097]

>>20033077
>>20033086
This one is only in stock at a further store so I'd have to drive to get it.
But it's the cheapest.

[Anonymous No.20033152]

>>20033077
>Not frivolously wasting money on alcohol
ngmi

[Anonymous No.20033184]

>>20033023
I like the tawny the most. The bottle I have doesn't have any age statement, so I'd be interested in trying this with more age on it. All three bottles I tried are enjoyable, though.

[Anonymous No.20033191]

>>20032163
That's a meme, but the actual whisky in that bottle is really excellent. I have gitten a couple bottles because of the meme.

[Anonymous No.20033193]

>>20033191
I know, it's funny though. I don't know about dropping $100 on a blend honestly

[Anonymous No.20033236]

>>20033193
see
>>20031945

Just because it's a blend doesn't mean it's shit , that being said $100 is retarded, japanese pricing has been a meme lately.

[Anonymous No.20033241]

>>20033236
I know there are good blends. Maybe I'll try it if the prices ever go down (lol)

[Anonymous No.20033257]

>>20032365
Starts sweet, then a spicy burning builds up from the back of your throat. 10 hours later you're sitting on the toilet regretting your decisions.

[Anonymous No.20033423]

>>20033023
>>20033077
>>20033086
>>20033086
Good man, Sandeman is a fantastic brand, from the $25 bottles to the $200. Personally, I've never had Graham's so i can't speak on it, but Taylor Fladgate is respectable. It's up to you on how much you want to spend, but tawnies have a richer, nuttier flavor, with more apricot notes than prune, but still tasting slightly of raisins. If that sounds like an improvement to you, go for the 20 year. If you're not sure, get the 10 year. Either way you'll either like it or not.

[Anonymous No.20033436]

>>20033423
Just read >>20033184 get the 20 year and enjoy!

[Anonymous No.20033459]

I asked Google Bard to create a cocktail including Fernet Branca and pineapple juice. The liquid smoke is... interesting

[Anonymous No.20033799]

>>20033459
>1/4oz liquid smoke
Christ that's horrendous
A drop or two might unironically be good in that though

[Anonymous No.20033825]

about a year or so ago i started experimenting with making drinks with ginger juice and vodka, initially inspired by moscow mules
eventually i did manage to make something
ginger goes in the blender with a little everclear to extract the gingerol, ginger pulp gets squeezed through cheesecloth, sugar added, don't remember how much, then topped off with enough everclear to bring it up to 40% abv
i called the horrid concoction "gingerclear"
the burning of the gingerol covered up the alcohol and made it taste not nearly as strong as it was, while also not persisting for nearly as long as capsaicin does
only issue was the bitterness, sugar can only cover that up to a point before it gets too sweet, perhaps higher quality ginger would be less better, i have no idea
also had a small amount of white particulate collect at the bottom if it sits for a day or two, i suspect it was starch, i dare not try gelatinizing it to see the wonderful/horrible experiences a slightly starch-thickened 40% abv drink would give

[Anonymous No.20034144]

>>20033459
>>20033799
enjoy yr cancer

[Anonymous No.20034417]

>>20034144
I would say that ever stepping foot outside during the day would make you a hypocrite, but I know that you actually never do that, so I'll just call you a shit for brains instead.

[Anonymous No.20034663]

>>20032990
Playing devil's advocate for the sake of it - Dimethyl Sulfide and Dimethyl Sulfoxide are considered faults in basically everything but bourbon. That corn taste in almost literally everything else is a sign that proper care wasn't taken, and proper aging/maturation didn't happen. It's part of bourbon's character, and I do love me some bourbon, but it's the reason why I hate beer aged in bourbon barrels - it tastes like someone tried to fill out a grain bill with creamed corn.

>>20032510
Murdered a bottle of Amontillado with the missus and a mate last night. It's not the kind of thing you can drink quickly, but I do enjoy it... anyway, it went something like "I don't want you to think I don't appreciate this, but 1: I'm not drinking this alone, so grab some glasses, and 2: why Amontillado?" So we watched some Archer and drank some low-mid level wino shit.

[Anonymous No.20034673]

>>20033459
That smoky finish is going to be surprising alright. If you subbed in an absinthe/ouzo rinse (or a tiny splash into the mix), a half ounce of peaty scotch or an anejo/reposado tequila on the rougher side, and a dash of angostura bitters, and probably doubled up on the pineapple, I think you'd have yourself a mighty fine cocktail indeed.

[Anonymous No.20036001]

>>20034663
>words

[Anonymous No.20036155]

>>20018625
What is that? I only drink wine

[Anonymous No.20036168]

>>20034144
any booze will give you esophageal cancer if you drink enough of it, assuming it doesn't kill you some other way first

[Anonymous No.20036174]

>>20036155

[Anonymous No.20036218]

just started to get into gin

I like that it smells like something instead of pure alcohol

tried tanqueray, hendricks and just got some bombay raspberry that I did not like that much, not sure what to try now

[Anonymous No.20036262]

merry chrismas Al/ck/ohol!

[Anonymous No.20036271]

>>20030962
more people get non-alcoholic fatty liver disease than drinkers who get cirrhosis

[Anonymous No.20036670]

Merry Christmas!

[Anonymous No.20036672]

Merry Christmas!

[Anonymous No.20036676]

>>20036218
Make a homemade version of No Sleep which is a coffee-infused gin

[Anonymous No.20036690]

>>20022393
You reckon you could beat it now?

[Anonymous No.20036715]

>>20036001
>word

[Anonymous No.20037158]

>have 1 glass of wine for christmas
>immediate severe stomach pain and sternum burning sensation followed by cold sweats
Why does this happen every time i drink?

[Anonymous No.20037162]

>>20037158
Asian flush? Sulphite allergy?

[Anonymous No.20037177]

>>20037162
I'm german so idk what the first thing is. Usually it settles after about 30 minutes, but before thrn it is pure pain. Maybe I'm just allergic to alcohol.

[Anonymous No.20037217]

>>20037177
If it's every type of alcohol, it could be an alcohol dehydrogenase issue (which cause Asian flush... East Asian populations tend to not have as much of the enzymes necessary to break down alcohol and the resulting aldehydes, but the enzyme issues sometimes pop up elsewhere) If it's just wine, you could have an allergy to sulphites.
Then again (and this is worth checking out), you might have an ulcer.

[Anonymous No.20037223]

>>20037158
wine also harms me quite badly but i drink it anyway

[Anonymous No.20037295]

i just made a white russian with belvedere and kahlua. it's not bad. very christmas-y actually. had to add some extra milk though since it tasted too strong.

[Anonymous No.20037778]

Just drank a Michelob Ultra <R> Superior Light Beer, thinking I might crack open another.

[Anonymous No.20038336]

>>20036715
>(You)

[Anonymous No.20038555]

>>20038336
>me

[Anonymous No.20038737]

>>20036672
noice! you find it locally? I think my usual spot had a slow year of something. no special end of the year bottles were advertised and their raffle was just meme bourbons.

[Anonymous No.20038763]

>>20018633
what is wrong with yout finger

[Anonymous No.20039445]

>>20022270
Ah, I remember being 18

[Anonymous No.20039722]

>>20036218
Gin is very adaptable and can take local ingredients very readily to really express terroir and all that gay shit, especially if you escape the stifling confines of London Dry Gin. Come to the Modern Gin side.

Do you like citrus? Try a more citrus-focused gin. Do you like herbal flavors? Go for a more vegetal one. Savory? Savory. Etc, etc.

Is there any specific flavor profile that you'd like to explore?

[Anonymous No.20039723]

>>20031902
Yeah laphroaig is really fucking peaty, not a great one to get your toes wet with peat

[Anonymous No.20039871]

>>20022720
Have you ever had frangelico? It has a pretty strong hazelnut flavor.

[Anonymous No.20039874]

How do I prevent this?

[Anonymous No.20039892]

>>20039871
I have not. I don't think any of the stores near me have it in stock.

[Anonymous No.20039903]

>>20039874
>wants to stop drops
A dropstop obviously, anon

[Anonymous No.20039943]

What are some simple drinks to mix with this?

Already bought some eggnog, and would prefer to avoid sweet drinks.

[Anonymous No.20039969]

>>20039943
>rum
>would prefer to avoid sweet drinks

[Anonymous No.20039985]

>>20039943
Hot water + rum.

[Anonymous No.20039994]

>>20039985
This actually sounds pretty good.

[Anonymous No.20039998]

>>20037295
That poor belvedere...

[Anonymous No.20040043]

>>20039943
I've never had this particular rum (from Maine? Do they even have sugarcane in Maine?). If it's good enough to drink on its own, but you want to dilute it, I usually go with soda water, citrus (usually lime, but some rums are better with lemon or orange), and a splash of bitters if it needs it.

Rum lends itself best to fruit juices. Most rum based riffs on martinis and manhattans seem to be missing something (that something being whiskey or gin).

[Anonymous No.20040062]

>>20040043
There is no sugar cane in Maine, we make it from imported molasses.

>Invented in the West Indies in the 17th century, rum caught on in the American colonies, where distillers began importing molasses and quickly created a major industry. At its peak in 1770, the colonies imported six million gallons of Caribbean molasses, much of which became rum in New England's 159 distilleries

[Anonymous No.20040159]

>>20039874
lrn2pour. wipe it off with the edge of your hand or use a towel.

[Anonymous No.20040194]

>>20040159
>edge of your hand
there are several ways to solve this problem. using your hand is not one of them Rajesh.

[Anonymous No.20040226]

>>20039994
It's the most rustic version of a grog. Often sugar is used too but you looked for something without it.

[Anonymous No.20040240]

>>20040226
I added a small tablespoon of wild blueberry honey. It's good.

[Anonymous No.20040246]

>>20040240
Teaspoon*

[Anonymous No.20040253]

>>20040194
lrn2washyourhandsyoufilthynigger

[Anonymous No.20040528]

>>20039969
>rum has to be sweet!

[Anonymous No.20040578]

>>20031864
It’s funny because I am almost the opposite, started out with scotch, found bourbon to be overly sweet and obnoxious, and too similar. Now I love the nuance between different distilleries and LOVE the fact that it doesn’t have bullshit like artificial coloring and much more brands don’t chill filter, release products at good ABV, etc

[Anonymous No.20040588]

>>20034663
To sound gay most bourbon connoisseurs and judges also consider the overly corn taste in bourbon a fault, it’s frequently cited as a youthful flavor, lacking in age, not aging out the grainy characteristic of bourbon is usually considered a flaw there too. The only grain forward American whiskey I like is unironically mellow corn which is grainy as fuck

[Anonymous No.20040897]

>>20040588
We don't get it up here very often, but yeah, it's my favourite bottle of swill. I'll take it over Crown Royal or Jack any day of the week.

[Anonymous No.20041000]

>>20037295
Belvedere Chad making the best drink

[Anonymous No.20041012]

4+ vivinos, mostly primitivos and sangioveses

do you even dark fruit? does oak mean nothing to you? I will slurp the grandest of crus while you suck on fermented grains

[Anonymous No.20041050]

>>20041000
With milk? Sounds like a fast track to some sweet, sweet curds.

[Anonymous No.20041279]

So I'm usually an aged rum guy but the Hibiki got me actin' up. Smooth as silk even with a high alcohol content.

[Anonymous No.20041280]

>>20018625
No idea what any of these are. What do they taste like and do you just drink them straight? On ice?

[Anonymous No.20041481]

>>20036218
I enjoyed Beefeater. picked it as my second go around with gin (I'd tried Bombay and HATED it) and redeemed it in my eyes
>>20041279
I like Hibiki but the inflated price from the mania around Japanese whiskey puts me off buying it most of the time. if you can find it below 80 bucks go for it for sure though

[Anonymous No.20041661]

>>20041279
>43%
>high

[Anonymous No.20041681]

>>20022270
It's convenient when tastelets identify themselves so that way everyone else knows not to listen to them

[Anonymous No.20041686]

>>20022393
Well alright then

[Anonymous No.20041690]

>>20023031
There's no accepted term for a steward of hard liquors

[Anonymous No.20041691]

>>20029985
Imagine thinking your wife doesn't drink when she probably does in secret because she resents you

[Anonymous No.20041777]

>>20041690
Bartender

[Anonymous No.20042378]

>>20030857
my swedish bookshelf is leaning

[Anonymous No.20042415]

Should I get some amaretto and try a godfather? I have some Drambuie and made a few rusty nails and I'm not that fond of it. The flavor is pretty strong it seems like it overpowers the scotch even if I do 2oz scotch 1/2oz Drambuie.

[Anonymous No.20042564]

>>20041280
You usually either drink them chilled with an ice cube or straight out of the freezer where you keep the bottle.

[Anonymous No.20043417]

>>20042415
>get some amaretto and try a godfather?
Yes. Even cheap scotch will taste good mixed with amaretto.

[Anonymous No.20043425]

>>20042378
That bookshelf is going to collapse.

[Anonymous No.20044470]

>>20018625
wat you fags get for Christmas?

[Anonymous No.20044509]

What are some rare and exotic drinks that will impress people if I tell them I drink it.

[Anonymous No.20044748]

>>20044509
Armagnac
Brandy De Jerez
Tsipouro
Calvados
Raicilla and Sotol

[Anonymous No.20045009]

I've never tried any rum. Elitism aside, what do people usually drink it with?

[Anonymous No.20045037]

>>20045009
Cola. ginger beer, fruit juices and liqueurs.

[Anonymous No.20045135]

>>20045009
Depends on the rum, but I like drinking pic related with a small bit of lime/lime juice.
Citrus is really good at bringing out the flavor of rum if neat doesn't work.

[Anonymous No.20045315]

>>20044509
aboriginal semen

[Anonymous No.20046585]

>>20045315
So, Bundaberg?

[Anonymous No.20047024]

tfw heartburn

MY CHEST

ze tums do NOTHING

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[Anonymous No.20047130]

>bought a liter of Cynar
>don't like it

Hopefully it will grow on me. Every amaro I've tried so far I've instantly liked, especially neat (Campari, Fernet, Montenegro, Nonino). Guess I'll be mixing this with Coke

[Anonymous No.20047629]

>>20047024
Stop drinking period for one week. If that doesn't solve your issue you're fucked.

[Anonymous No.20047762]

I like Amaro Nonino Quintessentia

Campari and Fernet(-Branca) are also good

I'd drink Quintessentia by itself though

[Anonymous No.20047836]

>not getting your beer from the asian grocery for 80% off cause the best before date was 2 months ago
>not buying the unusual spirits when they inevitably are marked down cause no one wants them

[Anonymous No.20047852]

>>20040159
>>20040194
obviously just lick it off
why waste it?

[Anonymous No.20047860]

>>20026848

[Anonymous No.20048638]

Abouta drink a couple of these

[Anonymous No.20048673]

>>20041690
>There's no accepted term for a steward of hard liquors
There is actually. It's called an "alcoholic"

[Anonymous No.20049052]

>>20048673
Real alcoholics tend to just drink cheap vodka

[Anonymous No.20049996]

>>20047130
Cynar and Coke is a success

[Anonymous No.20050028]

sippin' on a friday night

[Anonymous No.20050057]

This is the only beer I enjoy anymore since getting into whisky.

[Anonymous No.20050380]

>>20049052
I was mostly just making a joke

[Anonymous No.20050383]

>>20019109
You will never have grip strength. You didn't evolve; you just devolved into a puddle of soi that can't even open pickle jars

[Anonymous No.20050387]

>>20050380
I was mostly just being autistic

[Anonymous No.20050389]

>>20018686
Be sure to pronounce it Zam-book. Eye-tahyins say it that way and the last syllable rhymes with puke, which you will do after you drink this shit.

[Anonymous No.20050394]

>>20050387
We're going to get along just fine

[Anonymous No.20050548]

>>20037295
Good vodka.

[Anonymous No.20050686]

>>20038555
> your mum

[Anonymous No.20050793]

>>20042378
>Malort
nice

[Anonymous No.20052198]

>>20050028
I've had the 12 and enjoyed it, never had the 15

[Anonymous No.20052213]

Do you guys keep the fancy whiskey box after finishing the bottle?

[Anonymous No.20052218]

In my acquantaince group anyone who uses the word "smooth" to describe alcohol gets laughed out of the room

[Anonymous No.20052221]

>>20052213
>how will they know i drink kewl whisky otherwise

[Anonymous No.20052239]

>>20052218
Smooth makes sense if there are tannins or perhaps congeners in your alcohol

[Anonymous No.20052242]

>>20052213
For particularly nice stuff sometimes, but not generally.

[Anonymous No.20052243]

>>20052213
That's similar to collecting beer cans and bottles

[Anonymous No.20052254]

>>20052218
you seem to miss the reason it's your acquantaince group

[Anonymous No.20052366]

>>20052218
Then you all have gay sex

[Anonymous No.20052421]

Is Bushmills 10 any good? I normally drink Scotch but the liquor store had this on sale for $30 and it's a single malt so I bought it on impulse.

[Anonymous No.20052651]

>>20052421
Well I tried it. Has a nice honey taste. It's not on the level of a single malt scotch but it's definitely decent. I don't regret buying it.

[Anonymous No.20052660]

>going through horrible depressive period
>drinking for the umpteenth night in a row
>wife, who I supported through hundreds of emotional and mental breakdowns, won't even mention it
I need to stop being a faggot, but at the same time, I hate women so much it's unreal

[Anonymous No.20052712]

>>20052651
Tastes kind of like a cinnamon bun. I have some in the kitchen so I think I'll eat one once I've finished.

[Anonymous No.20052746]

>>20052660
I think you should stop drinking and divorce your wife

[Anonymous No.20052931]

>>20052421
>>20052651
>>20052712
The more I drink it the more I like it. This was a really good buy for the price.

[Anonymous No.20052972]

Fernet Branca Menta is rock solid, makes for a good nightcap

[Anonymous No.20052977]

>>20052660
>have problem
>make it worse
>get upset that someone else won't help fix it
perhaps you are the woman OP

[Anonymous No.20053108]

I think I'm starting to get addicted to rye bourbons
I've only tried 3 distillers so far:
>Michters: loved it, kinda hard to find tho
>Rittenhouse: my go to, cheap and tasty
>Old Turkey: meh
Have a bottle of Sazerac Rye lined up for when I finish my Rittenhouse bottle. Is woodford rye any good?

[Anonymous No.20053235]

Any good liqueurs I can make with a brandy base? Want to try my hand at making a liqueur, but I only have brandy and a dark rum (that's too expensive to use on a starter liqueur).

Was thinking of either a chocolate liqueur, an amaretto, or a raspberry liqueur, but I have no idea how any of those might work.

[Anonymous No.20053248]

I grabbed some cheapass rum and am going to make hot-buttered rum for the new year.

[Anonymous No.20053357]

>>20052660
>fiance depressed and resorting to an alcoholic relapse
>try to communicate with him
>he throws a tantrum and breaks up with me
Really activates my almonds

[Anonymous No.20053704]

>>20026848
Laphroaig anything, Bruichladdich's Port Charlotte, Ardbeg.

[Anonymous No.20054184]

I don't know if I should get drunk to deal with my shit or go for a drive (I live in the middle of nowhere shit hole). I want to do both but I can't I'll lose my license. Having to choose between driving or being drunk to survive the night is so fucking shitty

[Anonymous No.20054381]

>>20053235
>Any good liqueurs I can make with a brandy base?
Grand Brulot
Grand Marnier
Forbidden Fruit (rare spiced pomelo liqueur, real bottles of it go for $500)
Chambord
Creme de Mure
Creme de Cassis
Frangelico

[Anonymous No.20054384]

>>20053235
Meanwhile I used a whole bottle of Armagnac to make homemade Le Mousquet

[Anonymous No.20054385]

>>20053357
>>won't even mention it
>try to communicate

[Anonymous No.20054458]

total alcohol noob here
just had whiskey for the first time but i didnt like it very much. it just burned my nostrils and throat in an unpleasant way and i couldnt pick up on the subtle aromas it was supposed to have either. i thought that i would like it since i looove bailey's
does it grow on ya? kind of like how beer does?
it's johnnie walker black label if that makes a difference

[Anonymous No.20054466]

>>20054458
JW black is okay, but a bit smokey for someone starting out.

I personally prefer JW green and JW Gold, but they're ~2x the price of JW Black.

If you can get Green spot, Redbreast 12, JW Green or Gold, Glenfiddich 12, Dalmore 12, maybe a few others, that would give you a broader spectrum of tastes. Some a bit smokey, some a bit more oaky, some more sherry forward, etc.

Once you've had a half dozen or a dozen of the more well-known whiskeys out there and you still haven't found something that suits your palate, then you probably just don't like it.

[Anonymous No.20054493]

>>20054381
>Frangelico
If Hazelnut is doable, would Amaretto work for this as well?

Chambord and Creme de Mure seem like good options as well. The real Chambord is a bit too sweet for my liking, but the black raspberry flavor is superb.

>>20054384
What's Le Mousquet like? I can barely find Anglophone sources on it.

[Anonymous No.20054501]

>>20054493
>What's Le Mousquet like?
It's an Armagnac-based orange liqueur

Grand Brulot is a coffee liqueur made with a cognac base

[Anonymous No.20054502]

>>20054458
Add some water to it to reduce the alcohol.
Also blended whiskeys are generally more "punishing" than single malt ones.

[Anonymous No.20054507]

>>20054501
Thanks, anon. I might look into those.

[Anonymous No.20054520]

>>20054502
Cheap blends for sure (like johnnie walker black), moderate to expensive blends less so.

[Anonymous No.20054572]

>>20054381
>Crème de cassis
yum-yum sips

[Anonymous No.20055255]

>>20054458
>it just burned my nostrils and throat in an unpleasant way
JW Black is only 40% ABV and isn't harsh. It's peated though (that taste of smoke if you could pick it up) which isn't to everyone's taste. That burning will go away after you get used to it. You'll still feel some heat, especially on your first sip, but it won't feel bad.
>and i couldnt pick up on the subtle aromas it was supposed to have either
Try getting a cheaper single malt like Glenfiddich 12. It's easy to find, not peated and has a nice taste and aroma of apples among other things. Also I don't know what type of glass you're using but it's harder to detect the aromas in a rocks glass since they're fully open and don't concentrate anything. It would be easier if you were using something like a Glencairn.

[Anonymous No.20055266]

>>20054458
Also if you want an easy cocktail for the JW Black try mixing 2oz of it with 4oz of ginger ale and add ice.

[Anonymous No.20055317]

>>20054458
Buy a bottle of something strong like Wild Turkey 101 (50.5% ABV) and drink it until you get used to it. When you go back to Scotch and Irish they won't bother you at all, guaranteed.

[Anonymous No.20055346]

>>20055317
my brother drank Canadian Mist for about 6 months and now he can appreciate nicer single malts and shit whereas previously it was all just whisky to him.

[Anonymous No.20055371]

>>20055346
Yeah I first got into whiskey with bourbon and normally drank 100+ proof stuff. When I eventually got into scotch later it was all nice and smooth and I could really appreciate the taste. I don't really like bourbon anymore but I'm glad I got into whiskey that way.

[Anonymous No.20056145]

The godfather is as better scotch cocktail than the rusty nail. I don't really like the drambuie that much but amaretto is nice.