Costco in our area carries a Kirkland labeled Crown Royal knockoff that I prefer over the original. It has a slight caramel undertone that I enjoy.
To be honest. that looks like an empty closet to me.
Not only are most of those bottles empty but where is the back up stock?
I tend to buy three bottles at a time... and then keep two in reserve, for each... for the more rare ones,... one bottle in reserve...
We'll be landing at Heathrow in ten hours... please PM the directions to your humble abode.
We're bringing the glassware.
;-)
I love the Talisker Sky... the saltiness is neat... my wife doesn't like it. More for me...
Oh, no sherry/port cask aged whiskeys, huh? Tsk, tsk...
I have no idea what inspired this, but I had a dream last night that I was buying a bottle of "good" Scotch and it rang up at a whopping $39!
LOL! A dream for sure. Single malts have gotten pricey. I heard it was due to high demand in China and India.
Fantastic whisky. A teaspoon or two of water in a tot helps to open the nose up in most whiskies. With the heavily peated ones, I drink them with one or two ice cubes.
“There is no bad whiskey. There are only some whiskeys that aren't as good as others.” -Raymond Chandler
I enjoy whiskey immensely and agree with the statement above. I've had hundreds and hundreds over the years but if I had to pick one brand to stick with for the rest of my years I'd likely pick George Dickel. Everything I've tried from them is good to great and I feel they don't get near the respect they deserve. Especially for the single barrel stuff.
I enjoy whiskey immensely and agree with the statement above. I've had hundreds and hundreds over the years but if I had to pick one brand to stick with for the rest of my years I'd likely pick George Dickel. Everything I've tried from them is good to great and I feel they don't get near the respect they deserve. Especially for the single barrel stuff.
....and for fun try a shot of Bruichladdich The Classis Laddie Unpeated Islay Single Malt with a chocolate Moon Pie. Great pairing IMO!
I was a big Scotch fan... then I moved to Nashville, Tennessee. It was hard to shop for Scotch when the Scotch section as the local bottle shop was about 3 feet wide, and next to it was a 100 foot wall of American Whiskey... with quite a bit of it made within a days drive of me. I was converted.
My favorite is from a local distillery in the village of Leiper's Fork: https://leipersforkdistillery.com/
Its a small distillery with annual production of less that 25,000 gallons. It's a bit hard to find on the shelves outside of the Nashville area, but they do ship (not cheap though).
Their Tennessee Whiskey is my favorite regular offering. But their Rye is my favorite of their limited runs. It's typically available at the distillery only and often sells out in days if not hours.
My favorite is from a local distillery in the village of Leiper's Fork: https://leipersforkdistillery.com/
Its a small distillery with annual production of less that 25,000 gallons. It's a bit hard to find on the shelves outside of the Nashville area, but they do ship (not cheap though).
Their Tennessee Whiskey is my favorite regular offering. But their Rye is my favorite of their limited runs. It's typically available at the distillery only and often sells out in days if not hours.
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Maybe he never tried Jack Daniel's Old No. 7? 😂 I call it the worst whiskey I've ever tasted; one-note almond flavour, completely lacking in complexity, and an overbearing charcoal taste. Feel free to disagree. 😎
Your preference is not for me to argue, but I never add water or ice to my whisky. I know a teaspoon of water is a common recommendation, but dilution has never improved the taste for me, not with distilled water nor tap water.
I did the math; adding a teaspoon of water to an ounce of 40% whiskey drops it to around 35%, or from 46% to 40%. I figure if the distiller thought it would taste better at lower proof, surely he would have added the water and released it at the lower proof.
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You don’t need to add that much to alter the taste. If I add water, it’s a few drops to a double shot pour.
The idea is not to dilute it. Adding a few drops does something chemically speaking after it’s been aging in a bottle. I don’t recall the specific explanation, but the impact can be significant.
It varies by the bottle. From my experience sometimes it’s positive and others times it’s not. It’s fun to experiment though.
The idea is not to dilute it. Adding a few drops does something chemically speaking after it’s been aging in a bottle. I don’t recall the specific explanation, but the impact can be significant.
It varies by the bottle. From my experience sometimes it’s positive and others times it’s not. It’s fun to experiment though.
I agree on JD. I love the history and the distillery grounds are beautiful. If you’re in middle Tennessee, it’s worth a visit. But the only time I drink JD is for a Jack & Coke. That combo pairs well in my opinion. And you aren’t wasting any special in a mixer.
Drinking it straight isn’t anything special. Even their bottled in bond 100 proof stuff is OK at best. I think it’s the result of distilling on a column still in mass production. You can only get so far with that approach.
All of their stuff is the same base distillant. The different products they sell is a result of which barrels they select and how long it’s aged and what proof they bottle at.
Drinking it straight isn’t anything special. Even their bottled in bond 100 proof stuff is OK at best. I think it’s the result of distilling on a column still in mass production. You can only get so far with that approach.
All of their stuff is the same base distillant. The different products they sell is a result of which barrels they select and how long it’s aged and what proof they bottle at.
I don't know about Canadian tax, but in the UK alcohol is taxed on ABV. There is a long history of whisky being distilled to meet the 40% standard, and then, of course, there are higher proofs as well. I've visited quite a few distilleries in Scotland (Talisker, Tomatin, Dalwhinnie, Torabhaig, Oban, and one locally here in the North of England, 'Lakeland', to name a few) and they almost always recommend adding a drop or two of water to open up the whisky. A highly peated whisky like Laphroaig is just too medicinal for my taste without ice 🙂 YMMV.
(I heard a story that Laphroaig was shipped into the US during the prohibition because the distillers had it classified as a 'medicinal health drink'. Might be b.s. but sounds like a good story 😀 )