I've had Crown Royal a few times and it's just a bit more mild and mellow than I prefer. Same with VO, Black Velvet, and Canadian Club, I regret to say. No offense meant, those just happen to be not my favorites. Maybe I ought to expand my investigation to include Canadian Ryes too.
J.P.Wiser and Crown Royal are brands, not individual whiskies. They make a large variety of whiskies, at different price points and flavour profiles. Most Wiser's offerings are on the sweet, smooth side.
I would not bother with any of those either. Maybe Canada is keeping the better stuff here?
So glad to see this thread! This is completely audio related because: What do you think I'm drinking while listening to my latest creation?
For the guy looking for mellow Canadian whiskies: Don't forget that Pendleton is made in Canada - not Pendleton OR. Mellow with just a hint of sweetness, Inexpensive, and found everywhere.
For the guy looking for mellow Canadian whiskies: Don't forget that Pendleton is made in Canada - not Pendleton OR. Mellow with just a hint of sweetness, Inexpensive, and found everywhere.
Now for my 
:
:- Burnside Black - Bourbon Casked Rye is made right here in Portland. It's my favorite affordable option for drinking neat. https://shop.eastsidedistilling.com/products/burnside-black-rye
- Burnside OR Oaked Blended Bourbon is another excellent choice for drinking neat, and even less expensive, https://shop.eastsidedistilling.com...96652&pr_ref_pid=7835459092716&pr_seq=uniform
- I recently discovered this beauty at a bar https://shop.us.thebalvenie.com/products/the-balvenie-doublewood-12?volume=750 mL&delivery=null I think it's a Highland scotch, but not a lot of smoke. I would describe it as well-balanced.
- Bulleit Rye is my go-to for Old Fashioneds. https://www.bulleit.com/whiskeys/bulleit-rye-whiskey the Old Fashioned is my specialty for making and for drinking. I have perfected my recipe and am very particular about how they are made. If anyone wants to know how I make my Old Fashionds, just ask.
The Islay's (L, T, L, & others), unconditionally, from the northwest.
And Armagnac, the Tenerèze (it means: the nice sucking from under your nails after growling juicy burned meat). From the south west.
Oh, and the fine brandy's from the iberian castle peninsula.
Tawny port from their neighbours.
Cava, Cremant (various regions), Spumante.
Ricard, Vincente, Ouzo.
I enjoy to much, forgot all the other love's.
hiccup... @#&%)&@^$%(
And Armagnac, the Tenerèze (it means: the nice sucking from under your nails after growling juicy burned meat). From the south west.
Oh, and the fine brandy's from the iberian castle peninsula.
Tawny port from their neighbours.
Cava, Cremant (various regions), Spumante.
Ricard, Vincente, Ouzo.
I enjoy to much, forgot all the other love's.
hiccup... @#&%)&@^$%(
I discovered Wiser several years ago when working in Canada and have always liked it. More recently, I picked up a bottle of Pendleton 12 Year Old and love it!
My go to whisky is Wild Turkey 101 and I typically drink it on the rocks. A close second is Evan Williams Bottled in Bond at about 2/3 of the price in my area. I tend to prefer higher proof whisky with a higher rye content. I don't have a great deal of experience with Scotch, but received a bottle of Balvenie Caribbean Cask 14 Year as a gift and have to say it it delicious!
I love a good Manhattan and prefer a high proof rye as the base. The best Manhattan I've ever had in a bar was at a Marriott Courtyard hotel, of all places. I told the bartender how much I liked it and he was more than happy to share his recipe with me. Everyone I've made one for raves about them.
I love a good Manhattan and prefer a high proof rye as the base. The best Manhattan I've ever had in a bar was at a Marriott Courtyard hotel, of all places. I told the bartender how much I liked it and he was more than happy to share his recipe with me. Everyone I've made one for raves about them.
For me it was always peaty Scots single malts.
Lagavulin 16, Laphroaig.
After visiting and a tour around the smallest distillery in Scotland (there's a limit to how small the stills can legally be), the Edradour 12.
It's not so peaty but has other fine qualities.
Pics of Edradour
I like them with a dash of water. Helps bring out the flavours.
Lagavulin 16, Laphroaig.
After visiting and a tour around the smallest distillery in Scotland (there's a limit to how small the stills can legally be), the Edradour 12.
It's not so peaty but has other fine qualities.
Pics of Edradour
I like them with a dash of water. Helps bring out the flavours.
I like bourbon, and have 2 recent favorites:
just to share...
just to share...
I had some Bruichladdich Port Charlotte yesterday, an Islay style whisky. I find it very hard to describe flavours, and the descriptions I read are mostly meaningless to me, and sometimes just absurd. And the next review you read will use totally different descriptors. Here's how the website describes the Port Charlotte palate: "Coconut, vanilla custard and lemon honey combines with smoked oysters and sun baked salty sand"
https://www.bruichladdich.com/products/port-charlotte-10
I don't much like coconut flavour, I love vanilla custard, and vanilla is a pretty common flavour in whisky. I know what lemon honey tastes like, but I didn't taste any in the Port Charlotte. I certainly didn't taste smoked oysters, which I like a lot. I have never tasted sun baked salty sand. That seems like something that should not be in your mouth, not on purpose anyway.
Despite the descriptors, I liked the Port Charlotte very much. The flavours I can relate to; smoke, sweetness and alcohol burn were all present and very nicely balanced.
https://www.bruichladdich.com/products/port-charlotte-10
I don't much like coconut flavour, I love vanilla custard, and vanilla is a pretty common flavour in whisky. I know what lemon honey tastes like, but I didn't taste any in the Port Charlotte. I certainly didn't taste smoked oysters, which I like a lot. I have never tasted sun baked salty sand. That seems like something that should not be in your mouth, not on purpose anyway.
Despite the descriptors, I liked the Port Charlotte very much. The flavours I can relate to; smoke, sweetness and alcohol burn were all present and very nicely balanced.
Try Shelter Point whisky. It's a Canadian Malt from Vancouver Island. I was very pleasantly surprised!
Although for me, there's very little to beat a good aged Speyside. 25 year old Glen Grant or similar. Awesome stuff!
Put in my request to the free trade negotiators to add Canadian Whisky and other booze, (both inter-provincial and country to country) so that Mark and all can sample some of those J.P. Wiser's and other distiller's selections. Door-Dash, Uber booze delivery.
I was surprised how many different types there are just from Wiser's alone.
You can order weed/hash/edibles from the city (Toronto) to your door now. They are selling pot plant now around here.
The natives have it all under control, smokes, weed/hash , plants, gas 🙂
I do not drink much anymore, maybe a Sleeman's 2.0 Clear these days, but remember drinking Wiser's Deluxe was my regular and of course Crown Royal was a popular type with the purple bag gimmick. Next time I am in town, I'll take a pic of what whisky's on the shelf at the local LCBO not that it helps you get it. Once up a time we toured the Johnny Walker factory in Scotland. Kilmarnock?, fuzzy memories
Cheers to the whiskey drinking folks.
Most of the Bruichladdich varieties are solid. The Bunnahabhains are top notch as well, especially for the price.
Also agreed, you cannot go wrong with a Speyside when something nonpeated is desired. Although I typically trend to 15 year or younger, not because of the price but I feel you get a little more character. Sure, not as smooth, but I get similar smoothness out of very low cost Irish whiskys. The cost for smooth does not justify in my view when there are other ways to get it. What makes scotch so desirable to my palate IS the strong flavors.
My brother in law mixes that with Coke on the rocks. Since I don't drink Coke -except in the rare Cuba Libre- that tells ya what I think of that.
Moi? Highland scotch whiskey, single malt, preferably aged in a cask. The port and sherry variations are excellent.
Or American Bulleit. bourbon, on the rocks. Price went up, it's 40 bucks at Costco in California for a 1.75L bottle. I've had others, but I gulp them too fast to pay for the 100 per bottle... but they are awesome. Took a couple of bottles to my cousin last year... one is hand made in Riverside, CA, no less.... 120 proof. Most excellent, I forgot the name.
I don't do Canadian whiskey. To my palate they're both too dry and astringent at the same time.
BTW- there's a good reason why rum was the preferred spirit in the US until the Irish showed up and started up their stills making bourbons.... it's actually very smooth on the rocks. Likely the best for a cigar.
Last edited:
Excellent take.
I agree.
I find that the less the peat, the more work they have to do to make it palatable and the results are worth it. The taste of the grains shines through.
I do have a few 18 year old bottles around... but they are indeed overkill. 10 years is usually enough.
Then, you got this... I hear it goes great with Hawai'ian Pizza.. Cal's favorite...
This one was really impressing. Got me a bottle a few years ago and YEPP, Truly enjoyable.
https://www.flokiwhisky.is/floki-single-malt-sheep-dung-smoke
https://www.flokiwhisky.is/floki-single-malt-sheep-dung-smoke