Whisk(e)y

Foods to make in praise of our Blessed FSM, pasta based and otherwise.

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daftbeaker
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Re: Whisk(e)y

Postby daftbeaker » Fri Mar 25, 2011 1:28 pm

Jura is interesting. It's not offensive in any way but I can't seem to think of anything good to say about it. I'm glad I got it relatively cheap but I'd rather save a tenner a bottle and just drink Famous Grouse.

The bottle's nice though :idiot:
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extropalopakettle
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Re: Whisk(e)y

Postby extropalopakettle » Fri Mar 25, 2011 10:47 pm

On my bookshelf right now, some of my favorites:
1) Balvenie Single Malt, Single Barrel, 15 years
2) Glenmorangie Single Malt, 15 years
3) Michter's Single Barrel Straight Rye Whiskey
4) Woodford Reserve Kentucky Straight Bourbon Whiskey

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black bart
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Re: Whisk(e)y

Postby black bart » Mon Mar 28, 2011 8:35 am

I am reaching the end of my Armagnac so it will be Highland Park after that.
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Re: Whisk(e)y

Postby black bart » Mon Apr 04, 2011 9:50 am

I was in Sainsbury's on Friday and they were selling 'Highland Park' at a massive £6 off discount...only trouble was they'd sold out! :furious:
The smoke wafted gently in the breeze across the poop deck and all seemed right in the world.

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black bart
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Re: Whisk(e)y

Postby black bart » Wed Apr 06, 2011 9:24 am

black bart wrote:I was in Sainsbury's on Friday and they were selling 'Highland Park' at a massive £6 off discount...only trouble was they'd sold out! :furious:


Addendum: I rang the store and reserved a bottle of Highland Park at the discount price...just got to remember to go and pick it up. :fsm_rock:
The smoke wafted gently in the breeze across the poop deck and all seemed right in the world.

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black bart
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Re: Whisk(e)y

Postby black bart » Thu Apr 07, 2011 7:21 am

Bottle of Highland Park acquired :fsm_rock: ...but not yet tasted...amazing restraint.
The smoke wafted gently in the breeze across the poop deck and all seemed right in the world.

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Arkaeon
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Re: Whisk(e)y

Postby Arkaeon » Thu Apr 07, 2011 8:35 am

Oops, clerical error: this post is actually in response to AUsloth's post at the end of page 1. I'm still keeping it.

Actually, he may have been telling the truth as to the origins of flavor effects like "smoky" and "peaty" etc. Of course, once people realized how desirable and/or distinctive those qualities can be, even when they designed better chimneys and equipment, they deliberately set them up to simulate the equivalent effect of the old ways. Trappist Ales, for example, are made using not just the same kind of aging barrels as they were 200 years ago when unique bacteria (non-harmful) grew in them and gave a certain flavor to the ale due to incomplete sterilization, they use the actual same barrels as they did back then. When they have to replace barrels, they make sure the new ones are "infected" with those same bacteria as well, so that the unique flavors are still imparted to the beer.

Chaos and creativity are spontaneous but sustainable.

Also, I'd like to add another voice to the importance of the "splash" or "dash" of water to a sipping liquor like whisky. As it sits, the flavor chemicals (aromatics, essentials, etc) settle into chemical stability, which is less reactivity, more inertness, more blandness. When you add a touch of water at the final point of drinking, you throw the chemical balance back into reaction, into dynamic, into tasty activation. Just a few milliliters of water in a glass will break down the "plastic" static barriers of flavor and bring out much more sensation/flavor from the mixture. Chemistry + sensation + perception = alchemy. This process works on less concentrated spirits like meads and wines as well, but is more noticeable, even crucial, on more concentrated/distilled beverages. Any fine liquor that will support combustion (28%+/vol) should definitely be given a dash in the glass.

Crappy liquors should just be avoided altogether as much as possible, except perhaps as a degreasing/cleaning agent. We don't want to encourage the production of lousy booze at any price. Think of it as voting for a sliding scale towards excellence.
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black bart
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Re: Whisk(e)y

Postby black bart » Wed Apr 13, 2011 7:15 am

Highland Park tasted...mmmmmmhhhh nice.
The smoke wafted gently in the breeze across the poop deck and all seemed right in the world.

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daftbeaker
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Re: Whisk(e)y

Postby daftbeaker » Tue May 03, 2011 2:43 pm

Image.

It's interesting, similar taste to Jura but a bit more intense.
Too old to give up but too young to rest - Pete Townshend

I would rather be a rising ape than a falling angel - Sir Terry Pratchett

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black bart
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Re: Whisk(e)y

Postby black bart » Wed May 04, 2011 7:02 am

It can't be nicer than Highland Park.
The smoke wafted gently in the breeze across the poop deck and all seemed right in the world.

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Re: Whisk(e)y

Postby Arkaeon » Wed May 04, 2011 8:18 pm

I'd say hooray for the Japanese if they are really making the effort to create traditional, high-quality whiskies. The climate in their northern regions should be fine for growing distinctive barley. That's a long term learning curve, but if they succeed they could take take up some of the demand, which would help hold down prices. Also, they can tailor recipes to the palettes of oriental menus and tastes, perhaps even create some wonderful new experiences. There is a long tradition of craftsmanship and care among Japanese artisans of various kinds, so I think, culturally, they're up to it. The science of modern quality control is also well taught there, so they should be able to be consistent. They certainly couldn't do any worse than all those big-name hack distillers in north america.
In case you didn't realize it, I DO have a sense of humor. How about you?
"I will not fear. Fear is the mind-killer... I will face my fear. I will let it pass over and through me, and when it has gone, only I will remain." --The Bene Gesserit
"Time is a spiral. Space is a curve. I know you get dizzy, but try not to lose your nerve." -- Neil Peart
"I'm not in the ship. I am the ship." -- River Tam
"The truth is simple. It's the lies that get complicated." -- me
"No matter where you go, there you are." --Buckaroo Banzai

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daftbeaker
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Re: Whisk(e)y

Postby daftbeaker » Thu Jun 16, 2011 4:17 pm

Black Grouse. I really like it. It's similar to Famous Grouse but it has a bit more flavour and I can't notice the ethanol aftertaste I get with Famous.
Too old to give up but too young to rest - Pete Townshend

I would rather be a rising ape than a falling angel - Sir Terry Pratchett

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daftbeaker
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Re: Whisk(e)y

Postby daftbeaker » Tue Jun 28, 2011 4:02 pm

This quarter cask is really nice :bounce:

It's still not going cloudy when I add water though, I want a batch that does that :idiot:
Too old to give up but too young to rest - Pete Townshend

I would rather be a rising ape than a falling angel - Sir Terry Pratchett

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daftbeaker
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Re: Whisk(e)y

Postby daftbeaker » Sat Jul 02, 2011 6:42 pm

Roy Hunter wrote:
daftbeaker wrote:This quarter cask is really nice :bounce:

It's still not going cloudy when I add water though, I want a batch that does that :idiot:
You need a non-chill-filtered whisky. They are few and far between, I am afraid.

Laphroaig quarter cask is only barrier filtered. I've had three bottles so far and none of them have gone cloudy.
Too old to give up but too young to rest - Pete Townshend

I would rather be a rising ape than a falling angel - Sir Terry Pratchett

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daftbeaker
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Re: Whisk(e)y

Postby daftbeaker » Sun Jul 03, 2011 5:37 pm

Whyte and Mackay is rather tasty. It's not got much bite but is rather drinkable. A session whisky I think, especially if you can get it at Tesco's for 11 quid a bottle :bounce:
Too old to give up but too young to rest - Pete Townshend

I would rather be a rising ape than a falling angel - Sir Terry Pratchett


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