Let's Talk Whiskey
- Thread starter DFSNOLE
- Start date
Huh?
You're saying Bourbon is not a form of whiskey? (Or did I read your literary equation incorrectly by remembering my SAT analogies and comparisons wrong?)
You read it backwards. Bourbon is a subgroup of whiskey as a square is a subgroup of rectangles.
Bourbon is to whisky as Squares are to rectangles. I did that on the fly, so I may have used the incorrect punctuation.
So Yes...all bourbon is whisky, but not all whisky is bourbon.
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anon_ts5cfra6drv7r
Guest
Anyone cut out beer and switched to just whiskey/scotch? I like the flavor enough, mainly Cedar Ridge but feel like a complete switch would be pretty rough on the palette. Calories wise would be a god send however.
I drink bourbon, rye, gin and beer regularly. Add margaritas to the mix when we go to the Mexican restaurant.
Damn, after reading what I just wrote, I might need to go to a meeting.
I like the Holy Trinity of Irish Whiskies most days, but lately I have been sipping...
It hasn’t been a complete switch, but pretty close. I’ve been drinking bourbon or scotch almost exclusively since around Christmas.
Bought a bottle of Blantons that was bottled the day my son was born. Plan on giving it to him in on his 21st birthday and having a glass with him
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Hopefully the meeting you go to will have an open bar, or at least a cash bar.
I don't drink beer to get buzzed, I drink beer because I enjoy the flavors (especially of sour beers, monastery styles, fruit beers, smoke beers etc...). So I'll enjoy one or two at most (over an hour or two) with food usually when eating pizza, hamburgers or chicken wings. I certainly do not drink beer or wine to get buzzed as I've long since advanced from slamming cheap American macrobrews like Natty Light to get buzzed or even drunk.
Meanwhile, when I break out the liquor it is usually with the intent of getting pleasantly buzzed. It's been probably 20 years since I've gotten sloppy drunk and only once while in grad school did I get blackout drunk, but I do like to get a mellow buzz on at home (usually) about once a week occasionally twice. And that's when I reach for whiskey, gin, tequila, vodka or rum (in that order and I very seldom drink cognac or other brandy alone).
I have found myself drawn to Islay scotch the last few years. It's not for everyone, but I enjoy the intense smoke/peat flavors.
Tastes like a wet dog...in a good way.
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anon_ts5cfra6drv7r
Guest
Hmm I’ve never looked at it this way. I love beer. Always buying new craft beer releases locally, one of those stand in line suckers and spend way too much money every week. Problem is I will drink about 6-8 heavy beers on a given night, well because i like to try too much. Calorie wise it’s awful. Luckily I workout and still have an early 30s metobalism. But it’s starting to lose its steam and it’s showing. I started light in the beer game until I acquired a true taste for it. Maybe it’s time to start that with whiskey. Probably would also slow down my drinking too.
That's the first I've heard wet dog. Every non-Scotch drinker I've had taste it says either a campfire or bandaids.
Double oaked is very good, we have it here in Iowa also.Best I've had, the double double oaked
Can only find double oaked down here. which is still pretty damn good.
I like these also
Yes to me it does taste like a campfire. Don't care for the peaty scotches.
I don't know if I want to drink with a bunch of quitters.
Recently, I've been really into Speysides, the more butterscotch and caramely the better. Right now I'm sampling:
Glenmorangie Nectar D'Or which is a 12 yo aged in Sauternes casks
The standard Glenlivet 12 to
Glenrothes 18 Year aged in sherry casks
And Balvenie 14yo Golden Cask stored in rum casks
In addition to the nonsmoky Speysides, I did pick up the Highland Park 12 YO Vikings Honor as it’s the Whiskey Vault’s best value Scotch and I have to say it is a truly great middle of the road Scotch. Smokey and peaty but not overwhelmingly so like the Islays or smokier Highlands and with a lot of citrus, honey and green grass notes. It’s really a very flavourful yet smooth Scotch. And it’s a nice changeup from my sweet almost Desserty Speysides. (Note despite the name it’s not from the Highlands, it’s from Orkney).
The only problem with Glenlivet is that it is too accessible in Iowa and it doesn’t enjoy the mystique of the others mentioned. The Scots invented a great game...and a wonderful drink! God Bless the Scots!I like the Holy Trinity of Irish Whiskies most days, but lately I have been sipping...
Glenlivet is quite good. I do prefer the more citrusy notes of the Glenmorangie line and the even sweeter butterscotch notes of Glenrothes, but Glenlivet is way up in my list. I definitely prefer it over Glenfiddich and MacCallan.
I had some the last time I was in Louisville. It wasn't bad but I didn't "taste the ocean".
A must try even at $90
This thread encouraged me to head down to the local liquor store to try more Speysides and I was sadly disappointed that I found nothing interesting that I didn’t already have.
BUT, I did come across a new Gin from Suntory called Roku that features three Japanese botanicals. So I’m looking forward to trying that tonight.
BUT, I did come across a new Gin from Suntory called Roku that features three Japanese botanicals. So I’m looking forward to trying that tonight.
The Roku from Suntory ended up being an excellent gin, best used more or less straight up rather than in a complex cocktail. It's very smooth with no chemical or alcohol bite just like the whiskies from Suntory. It's a very complex gin as it smells relatively strongly of juniper and tea, but neither of those are what it tastes like. It starts pretty sweet for a gin with a distinctive cherry blossom and other floral notes but midway through you notice the fire from sansho peppers and then the finish and aftertaste is all a pleasant blend of licorice/anise/fennel and citrus from the yuzu and orange peels. I would say ordinarily that it was too sweet of a gin for me based on the upfront taste but the sugar more or less immediately disappears once the sansho pepper comes forward and you don't have any cloying lingering flavor.
Because it's so complex I don't think I would use it for any true cocktails (meaning three or more ingredients) as that complexity would likely disappear. But it's perfect for a gin & tonic, gin with sparkling water and lemon or lime, or a straight forward clean martini with nothing more than a splash of vermouth and maybe an orange or lemon twist.
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