Whisk(e)y

[daftbeaker]

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

[extropalopakettle]

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

[black bart]

I am reaching the end of my Armagnac so it will be Highland Park after that.

[black bart]

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!

[black bart]

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!

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.

[black bart]

Bottle of Highland Park acquired ...but not yet tasted...amazing restraint.

[Arkaeon]

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.

[black bart]

Highland Park tasted...mmmmmmhhhh nice.

[daftbeaker]

.

It's interesting, similar taste to Jura but a bit more intense.

[black bart]

It can't be nicer than Highland Park.

[Arkaeon]

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.

[daftbeaker]

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.

[daftbeaker]

This quarter cask is really nice

It's still not going cloudy when I add water though, I want a batch that does that

[daftbeaker]

This quarter cask is really nice

It's still not going cloudy when I add water though, I want a batch that does that

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.

[daftbeaker]

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