CHANGSTAR: Audiophile Headphone Reviews and Early 90s Style BBS
Non-Audio Stuff => Food and Drink => Topic started by: twifosp on February 12, 2013, 02:59:02 PM
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Where are my scotch nerds at?
I know audio hobbies tend to attract whisky fans, so let's talk scotch and other whisky.
I personally tend to gravitate towards Islay scotches, but love speysides and cambelton too.
My favorites lately have been:
Bunnahabhain 18 -- Out highlands a highland
Bruichladdich Peat -- Subtle at first, not as peaty as other islays, but the peat flavor taste is so good
Ardbeg Corryvreckan -- Delicious peat
Dalmore Gran Reserva -- A reliably smooth, almost boringly so, highland.
And for some Bourbon, Pappy Van Winkle 10 year is hard to find, but out of this world good.
What are you guys drinking? :)p5
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(http://img.photobucket.com/albums/v665/Kirosia/S95/IMG_0459-1.jpg)
My dad drank all of it. >:(
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Irish whiskey is actually preferred to scotch.
Most Irish whiskey are triple Distilled. And is easier to be had neat without even water.
Favs are bushmills 10. And tullamore 10
Aardbeg is the proffered scotch brand if we are strictly discussin scotch
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A friend kept recommended this triple malt, and I kept blowing him off. Until he dropped a few bottles off at the house... this stuff is surprisingly good.
(http://1.bp.blogspot.com/-5lPhKk86Fio/UBRR02_Gn2I/AAAAAAAAACk/k6DmYqVD4pg/s1600/Monkey+Shoulder.jpg)
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Whisky?! Fuck that. Ireland doesn't have the Isle of Skyye w/ its peaty bogs and crashing surf bathing those Cognac casks. You keep that sissy river dancing dram. *:p Scotch should always be neat, with the exception of one lunatic member here..... :( If you have ballz, drink Scotch, if you don't there's always whisky. :)) ;)
Honestly, if distillation is your main concern, Scotch is not for you try Vodka. That's missing the point entirely. It's about tasting the country/region and history of the people IMO.
On a scary note, barely worth mentioning:
http://articles.chicagotribune.com/2013-02-11/news/chi-makers-mark-water-20130211_1_maker-s-mark-jim-beam-bourbon-drinkers (http://articles.chicagotribune.com/2013-02-11/news/chi-makers-mark-water-20130211_1_maker-s-mark-jim-beam-bourbon-drinkers)
Scotch's of choice atm:
Lagavulin
Lagavuling Distillers Edition 1991?
Talisker
Dalwhinnie
Laphroaig
Macallan 20-always safe for Scotch virgins. The Montecristo of Scotches.
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Scotch's of choice:
Lagavulin
Lagavuling Distillers Edition 1991?
Talisker
Dalwhinnie
Laphroaig
Macallan 20-always safe for Scotch virgins. The Montecristo of Scotches.
Lol @ the montecristo of scotches. Macallan is boring, not sure why it gets so many recoommendations.
You and I sound like we have similar tastes!
Go out and get yourself a Benriach Curiositas peated malt if you have never had it. It's a speyside, but it's a peat punch and wet bandaid to the face.
Edit: On the subject of neat, I drink it neat 99% of the time. However, I will put ice in my scotch on a summer's night if I'm smoking a tobacco pipe or a cigar. I think the neat nazi's need to learn to relax a bit. There is nothing wrong with an ice cube or frozen rock from time to time. However, I do demand of guests that if you are trying one of my expensive or rare scotches that you do try it neat first.
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Well, drinking w/ a cigar and pipe on a hot day is a different matter as I see it. The calculus changes quite a bit. Overly dehydrating your mouth and yourself is not an enjoyable experience. I'll give that Benriach a go!
Edit-Looks a bit light for 10 yo. Is it sufficiently rich? Watery scotches freak my palette out a bit.
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^The Benriach is an anomaly for the region and more flavorful than the color suggests (had a bottle about a decade ago though).
Rumor has it that Laga adds color, BTW p:0
Don't shoot the messenger :boom:
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^The Benriach is an anomaly for the region and more flavorful than the color suggests (had a bottle about a decade ago though).
Rumor has it that Laga adds color, BTW p:0
Don't shoot the messenger :boom:
I've had some long chats with real Scots and they assure me that American's are the only ones who care about color and even age. They are just fine with pale color and 8-10 years if they taste good. I tend to agree. I don't believe that paying for scotch past 18 year is even worth it. Some scots will even tell you aging too much makes the whisky dull and can take the taste out of it.
The Benriach isn't going to be the best thing you've ever tasted, it's for people who can't get enough peat.
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I want an honest answer, does all scotch taste relatively the same? Or could you recommend some that isn't as harsh as Dewars?
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Some Real Americans will tell you Pabst Blue Ribbon is the greatest thing since sliced bread. Aging scotch past 20 years is a whole different thing, that's approaching audiophile inaneness. Cognac is a whole different matter however. 200 years minimum IME.
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Scotches vary wildly. A speyside, highland and lowland malt are very different. Laphroaig is completely opposite a Cragganmore. Dalwhinnie and Talisker are polar extremes.
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Being Scottish doesn't make someone an expert on scotch.
^The Benriach is an anomaly for the region and more flavorful than the color suggests (had a bottle about a decade ago though).
Rumor has it that Laga adds color, BTW p:0
Don't shoot the messenger :boom:
I've had some long chats with real Scots and they assure me that American's are the only ones who care about color and even age. They are just fine with pale color and 8-10 years if they taste good. I tend to agree. I don't believe that paying for scotch past 18 year is even worth it. Some scots will even tell you aging too much makes the whisky dull and can take the taste out of it.
The Benriach isn't going to be the best thing you've ever tasted, it's for people who can't get enough peat.
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Some Real Americans will tell you Pabst Blue Ribbon is the greatest thing since sliced bread. Aging scotch past 20 years is a whole different thing, that's approaching audiophile inaneness. Cognac is a whole different matter however. 200 years minimum IME.
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Scotches vary wildly. A speyside, highland and lowland malt are very different. Laphroaig is completely opposite a Cragganmore. Dalwhinnie and Talisker are polar extremes.
PBR is okay except for the fact is what, bitter water? What is a good scotch newbie choice? I'm not new to scotch per se but haven't had a decent (ie not dirt cheap or the next shelf up) drink yet
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Being Scottish doesn't make someone an expert on scotch.
No it doesn't, but being Scottish and working for a distribution company and having all kinds of free scotch given to him by distilleries does!
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PBR is okay except for the fact is what, bitter water? What is a good scotch newbie choice? I'm not new to scotch per se but haven't had a decent (ie not dirt cheap or the next shelf up) drink yet
Early drink - Glenfiddich 12 (Solera Reserve)? Macallan 10/12 is a safe choice sort of
So far I've had and still have these bottles in order:
Glenfiddich 12
Aberlour 12
Macallan 10
Aberlour A'bunadh
Couple of bottles reserved for special occassions:
Glenlivet 18
Highland Park 18
Glen Garioch Founder's Reserve
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Being Scottish doesn't make someone an expert on scotch.
No it doesn't, but being Scottish and working for a distribution company and having all kinds of free scotch given to him by distilleries does!
Working for the distribution company might provide him with some valuable experience, but being a Scott still does nothing for his credentials as a scotch expert, it's essentially irrelevant.
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No, you're irrelevant. You have a picture of a chicken in your avatar!
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Dude, that's a rooster!
Ok, I'll quit being a pain in the ass...
Back on topic... think about all this high end whisky (I know you LOVE whiskey Mike) going to waste in boilermakers! http://english.chosun.com/site/data/html_dir/2012/11/14/2012111400770.html (http://english.chosun.com/site/data/html_dir/2012/11/14/2012111400770.html)
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Working for the distribution company might provide him with some valuable experience, but being a Scott still does nothing for his credentials as a scotch expert, it's essentially irrelevant.
Okie doke, you've made your point. I'm no expert myself, but I do have a very large scotch collection, so I do feel comfortable with my opinions. The point still stands that age isn't always as big of a deal as we think it is. There are plenty of delicious scotches that are very young.
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My favorites are heavy on peat, so Lagavulin, Talisker. A nearby store (Blue Max, if you're ever in the twin cities) also has a selection of private bottlers, and there's nothing like finding a cask-strength 25 year old aged in a hand-picked cask at a lower price than the source distillery's own 25 release.
For someone just getting in to Scotch, or for playing it safe, there's Macallan or Balvenie Doublewood. Or go on to a fruitier scotch like one of Glenmorangie's editions or the more substantial Glenrothes.
If you're shopping for your worst enemy, you can occasionally find the really ghetto store which sells 4-5 year old abortions, still mainly clear and nasty as hell.
Most Irish whiskey is nasty, especially Bushmill's. Might as well just get a Jameson.
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My current standards are Lagavulin 16 and Caol Ila 12. I tend to be an Islay fan, though I like whiskey in general whether it be Irish or American Rye. I also like bourbon and cognac as well. I don't have much experience with over 18 years aged and whether it's worth it, but the Caol Ila 25 I had definitely was sublime.
My favorite time though was going to the Scotch Whiskey Experience right next to Edinburgh Castle. Cheesiest ride ever, but it ends at the bar and they've got a great selection. Though there's a fair amount of "the distillery is gone, and this is the last bottle we have".
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If you're shopping for your worst enemy, you can occasionally find the really ghetto store which sells 4-5 year old abortions, still mainly clear and nasty as hell.
Lauders. You will puke your guts out
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Has anyone tried Aberlour A'Bundah? It is a cask strength scotch with a really interesting caramel flavor. In a weird way the rich, creamy texture reminds me of Werther's Original's. I am a relative newcomer to scotch and this has really stood out as a nice change from the Islay/peaty scotch I have been drinking.
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Interesting, sounds like a Scotch version of Bailey's or something.
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Yes, I am not sure I would go so far as to compare it with Bailey's but that was my overall impression. Your response made me go pour myself a dram :)p17 and it definitely has a pleasant spiciness to it as well.
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Hmm, desert Scotch? After bread pudding perhaps.
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Yes definitely! Truthfully I never really thought about the pairing of scotch and food, but I think that a bread pudding would accentuate the caramel/raisin/cinnamon flavor of A'bundah. I could also see it being a nice compliment to a creme brulee.
I read your earlier post about pairing scotch with cigars/pipes. I would be interested to hear your thoughts on a nice scotch and cigar/pipe tobacco pairing.
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Has anyone had Highland Park 18?
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Has anyone had Highland Park 18?
Over priced and not that good. Has a stale cigar smoke taste to it. I like smoke, but don't prefer this type, it seems artificial.
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@Stapsy and Analixus.
I've had the pleasure of trying A'bunadh Batch 41. Its really rich and has this slight sweet aftertaste, I usually sip it neat as a nightcap.
Stapsy which batch do you have?
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Just checked, I have batch 36. I can't decide whether I like knowing the batch or not...it really makes me want to go buy a bottle of another batch to compare.
I also recently bought some Glendronach 15. I think it is quite similar to the A'bundah. The Glendronach doesn't have as much richness and body as the A'bundah, but not in a bad way. Try it if you haven't already, probably pretty similar to a neat A'bundah.
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Okay guys, so Batches 36 and 41 of the Abunadh are drinking well? I'll have to stop in and see what the BevMo's got on hand...
The sherry-oak finish shows some fruit (at least in the nose) and toffee/sweet/spice at times. Bitter and not very "round" in an off-batch.
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I'm very tempted to splurge out for one of the older batches... But Batch 44/45 are getting my interest.
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I'm very tempted to splurge out for one of the older batches... But Batch 44/45 are getting my interest.
Can you still get batches 9 through 11? Think that was about a decade ago?
I think around 14 I stopped due to a "bitterness/lack of fruit & roundness thing"...
Had some good Aberlour 12? a couple of years ago that made me think about that abunadh again.
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The very thing that got me started on Aberlour in the first place!
That being said, CEE TEE do you have any recommendations for a peaty scotch w/ a slight oakish aftertaste? Also, good bourbons that are worth importing into Singapore just for a try....anyone?
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^Most peaty scotches will finish with peat smoke.
I'll have to think about that, do you mean a new French Oak sweetness still detectable? (Might be kind of like the crazy uncle wearing pressed new Banana Republic garb instead of a "Cosby sweater"...hmmm.)
Had some 17 yr Old Jefferson's Presidential Select Batch #1 that was amazing (particular bottle was signed by the distiller, don't know if obtainable).
High West 36th Vote Manhattan in a bottle is a great/easy pour (strong balance and flavors, little effort).
Value? The Eagle Rare is a value buy and reminds me of the High West Rendezvous Rye.
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The very thing that got me started on Aberlour in the first place!
That being said, CEE TEE do you have any recommendations for a peaty scotch w/ a slight oakish aftertaste? Also, good bourbons that are worth importing into Singapore just for a try....anyone?
Hmmm, I woke up and thought that maybe the Laphroaig Quartercask might fit the bill? Or Anaxilus brought up a powerful Lagavulin Special edition that he might post a picture of here...
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I think around 14 I stopped due to a "bitterness/lack of fruit & roundness thing"...
Having never tried the older version I can't be certain that it addresses these issues, though I wouldn't call the bottle that I have bitter. In fact it is probably the sweetest in my small scotch collection. I would agree with the lack of fruit, that is never really something that I have noticed with A'bundah. The sweetness is more caramel/toffee than fruity to me.
I have been really tempted to try the Laphroaig Quartercask. It costs 60 bucks around here, which seems like a pretty good value. How do you find it compares with the Laphroaig 10?
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Was last drinking the Quartercask about 7 years ago and found it sweeter than the 10 and still very flavorful...the 10 used to be a peaty/phenolic/blue smoke beast.
So I do recommend the Quartercask since you like the sweetness of the Abunadh and peat too.
My last bottle of Laphroiag wasn't as phenolic/peaty as the past, was a little disappointed but the price was an amazing $27 at Costco so I wasn't upset!
I'll probably grab a bottle of Quartercask and Abunadh since you've got me thinking about them again...I like your descriptions of the abunadh. Another thing I dig about the oloroso/sherry/port cask aging is the tannin that comes with that presentation.
Which reminds me of a great bourbon you should try to get a hold of: Hooker's House Pinot Noir barrel-aged bourbon. ~$36
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That looks interesting Cee Tee. I will have to try and pick some up. Unfortunately up here in the great white north our alcohol selection is based on what the government wants to sell us, so I am not sure I will be able to find it. I will definately grab some next time I am down in the states.
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Grabbed some Batch 44 abunadh and it is "saltier" than I remembered...will need to get back into the scotch groove and "let the bottle burn-in" before I pronounce any final judgments.
Good concentration, tho'. So I like the way it takes water.
@Stapsy: yep, I wasn't very happy with the lack of outlets and hours of the gov't outlets in Nova Scotia!
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Grabbed some Batch 44 abunadh and it is "saltier" than I remembered...
Now that you mention it I think that salty is the perfect way to describe this scotch. I am thinking that the salt flavor is what made me think of toffee/caramel vs a fruitier sweetness.
I had another question for the veteran scotch drinkers around here. Sometimes I find that my palate gets fatigued and the flavor of the scotch has really degraded by the time I have finished my glass. The first couple of sips are delicious, but it kind of goes downhill from there. Any tips for this...or is it just a matter of manning up and drinking like a real pirate :)p2
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Good Scotch? Usually I have to sleep before I want to stop sipping...experiment with slight differences in temperature and tiny additions of water would be my first suggestion.
Second suggestion: try other scotches or liqueur.
Third suggestion: heavier foods beforehand or an overall heavier diet can blunt the effects/concentration of serious libations. (If you're going vegan for 30 days, you might prefer to do a Pu-err/Jasmine/Oolong tasting.)
Still find scotch <too much>? Even after a steak...and with a cigar?
Pinot Noir or a Broadbent Madeira or a Diplomatico Exclusiva Reserva Rum might be even better with (or without) that cigar...
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I know it is not scotch, but has anyone here tried Pendleton whiskey? I really want to give it a go but that would require buying a fifth as there are no flask sizes.
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I don't recall having Pendleton...
In additional reply to a PM, just had another Rocky Patel 1990 yesterday ad that is still a good smoke and value. Surprised they are still available at this BP Station in Mountain View. Not a humidor, though. Just a glass cabinet!
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Surprised they are still available at this BP Station in Mountain View. Not a humidor, though. Just a glass cabinet!
Probably still nicer than some of the crummy humidors that I have been in recently :gross:. Seeing cigars that are flaking and breaking apart screams temperature and humidity fluctuations to me.
I was wondering if anyone had experienced some scotch with peppery notes? I smoked a Cuban H. Upmann the other day that had a very pronounced peppery flavour and thought about finding a similar scotch. I was thinking it would be an interesting pairing with a nice juicy rib-eye.
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^BTW, still salty over the fruit but the Abunadh definitely benefits from temperature control and water application. I like it below room temp and a good amount of water to get my preferred flavors.
Hmmm, I can only think of Absolut Peppar unfortunately!
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I haven't really experimented with temperature or adding water to my scotch yet. I am trying to get a taste for the differences out of the bottle before I add in a bunch of different variables. How is the A'bundah coming along?
BTW after some searching around I went back to my bottle of Talisker 10 looking for that peppery flavor. It wasn't bad, but overall I felt it was lacking in the richness and complexity of some other scotch I have tried. Just too watery tasting. I will have to try it again in the summer time. Maybe I will just try the Absolut Peppar :)p8
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The Talisker comes off as more smokey than peppery to me. You might want to try the Rittenhouse, though it's not quite there either. If you really want that pepper taste, a nice Syrah might be better overall.
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The Abunadh is drinking better with different taste profile expectations on my part (more sea salt, less barrel fruit) and more water/proper temp (little cooler). That balances the salt/fruit better and is better drinking strength. I'm not savoring every sip, just drinking it.
Will probably re-visit the Laphroiag Quarter Cask next or the Glenmorangie Nectar D-Or that was aged in Sauternes casks, bought the Glenmorangie sampler and that was a standout!
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idk about you guys but i just tried Lagavulin 16 and I really didn't like it, gave me a headache on the spot. Really enjoyed HP18.
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idk about you guys but i just tried Lagavulin 16 and I really didn't like it, gave me a headache on the spot. Really enjoyed HP18.
Lagavulin 16 is pretty much my default scotch.
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I agree, gotta love a classic peaty Islay :)p1 . I generally prefer Laphroig 10 when I want my Islay peat kick as the flavor just seems a touch richer to me (though I haven't had it for a while). The smokiness is a bit of an acquired taste that is certainly not for everyone. I do find Laphroig or Lagavulin have a tendency towards harshness compared with the A'bundah or Glendronach 15 that I have been enjoying lately. I'm not sure about HP18 as I have never tried it, but you might want to try either of those latter two. I lean towards the Glendronach 15, similar flavor components but easier to handle at 40% alcohol content vs. the cask strength A'bundah.
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Glenmorangie Nectar D-Or[/b] that was aged in Sauternes casks, bought the Glenmorangie sampler and that was a standout!
Just tried some Glenmorangie Nectar D-Or 12. Very smooth, dessert wine flavors, sweet, pear and other fruit flavors, baking spices, honey and a nice long finish. Thanks CEE TEE. One of my new fav's. Great find. I'll bring a bottle to the next Bay Area Changfest! :)p7 Will be looking for the 15 year old version next.
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^Excellent on all three counts! Please do compare 12 to 15 if you get a bottle...
Guess that means my next will be the D'Or too :)p5
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With all this talk, I'm tempted to get a few more bottles....but Scotch here is pricey as hell! Darnit
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Nectar is a pretty good and approachable, especially if you are trying to introduce someone to Scotch. When it first came out it was a great buy at 45. It's since gone up to about 60-65 (guess it got popular) here and while probably still worth trying at least once.
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Nectar is a pretty good and approachable, especially if you are trying to introduce someone to Scotch. When it first came out it was a great buy at 45. It's since gone up to about 60-65 (guess it got popular) here and while probably still worth trying at least once.
It is not your classic Scotch for sure. Some may not like the flavors or sweetness. I agree it would be a good introduction to Scotch.
Edit: It does work with a nice creme brulee, IMHO.
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Since last week's snowfall finally melted and for a few days Minnesota finally experienced what could be characterized as spring weather I decided to celebrate, along with a few brave soul, the sacred tradition of a bonfire and scotch night. Picked up a bottle of the Nectar D-Or because of the recent endorsements in this thread, and I must agree with the consensus, it was sweet and smooth in just the right amounts. I'm becoming more impressed with Glenmorangie's offerings in general. To satisfy my craving for peat I followed a friend's recommendation to pick up Ardbeg's Corryvreckan, a cask-strength non chill-filtered offering. I was a bit skeptical since the one time I tried Ardbeg's regular 10 yr a few years ago it failed to impress. The Corryvreckan fared better, with a complex smokey flavor and a relatively subdued bite which did not betray its potency. It's not going to be my favorite Islay, it won't even crack the top five, but it was money well spent and contributed to a friendly and relaxing night by the fire.
It was also cool to try out Logitech's UE boombox by having people switch off streaming their selections via BT.
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Balvenie's Caribbean 14 was a bit disappointing, I wish there was more imparted from the rum cask. Glenrothes' Select Reserve is unreservedly awesome, as I've come to expect from them.
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Sorry anetode- I agree on the Balvenie Carribbean cask. Make up for it with Diplomatico Rum Reserva Exclusivo at half the price and way more sweet rum flavor...wonder if a little bit in the Balvenie would make it less disappointing.
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Sorry anetode- I agree on the Balvenie Carribbean cask. Make up for it with Diplomatico Rum Reserva Exclusivo at half the price and way more sweet rum flavor...wonder if a little bit in the Balvenie would make it less disappointing.
I just looked it up and that is a surprisingly good price for the Diplomatico. I am going to have to pick up a bottle.
I grabbed some Nikka Pure Malt Black yesterday. I really like it. Very smooth, light,fruity flavor with a touch of peat. I can see this as being a nice summer whiskey. I was curious about the Japanese whiskey and it did not disappoint. I know it is blended but I can't argue with the results. My Johnny Walker Red Label experience scared me away from the blended whiskey's. When done right you can produce something that is quite good...plus I am a sucker for a cool looking bottle to add to my collection.
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Make up for it with Diplomatico Rum Reserva Exclusivo at half the price and way more sweet rum flavor
Thanks for the suggestion :)p4
By the way, would it make sense to just merge the bourbon thread into this one and rename the whole thing as the "Imbibing Spirits Thread" or something?
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By the way, would it make sense to just merge the bourbon thread into this one and rename the whole thing as the "Imbibing Spirits Thread" or something?
The "hard liquor" thread
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How about just the "Ethanol" thread. :money:
Has any one been able to locate any of the Nectar D-Or 15 year old?
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Try www.wine-searcher.com
I would search for you if I was in town and at my computer...I have a Pro account so I see more places/prices.
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Bought one (http://www.klwines.com/detail.asp?sku=1131046)...
What's darker than maple syrup, brimming with spice cake, supple as all hell, yet massively powerful at 58.1% alcohol? Our new K&L Exclusive single barrel, first-fill sherry cask of Mortlach!
This is not a pre-arrival. This baby is in stock right now!
Why did we not sell it in advance? Here's the story:
Chieftain's has a pretty cozy relationship with Diageo because Diageo needs Glen Goyne for its blends and Ian McCleod owns both the distillery and the Chieftain's independent label. For that reason, Chieftain's often has access to stuff from the big D portfolio that no other indy bottler has. We didn't have an appointment with Chieftain's this year because they are running out of casks to sell and they weren't going to offer us anything. However, this Mortlach cask was one of the last things they were willing to sell us, mainly because they knew I really, really wanted it. They were going to bottle it whether we wanted it or not because it needed to get out of the wood or risk oversaturation, so that meant we could probably get to the states by mid-May if we pushed. We did. It's here. That was fast!
I love sherry-aged Mortlach. I adore it. To me, when done properly, it has no equal in the world of single malt. I think it's better than Macallan, Glenfarclas, Glendronach, Balvenie, or any other similar whisky profile in the business. This isn't a fact, this is just my personal opinion. Finding a sherry cask of Mortlach has been kind of a white whale search for me. I don't mean finding a bottle to purchase. I mean finding an entire cask, just for K&L and whatever customers wanted to share it with us. I ask every producer we visit if they have any. The answer is almost always "No." When they do have a barrel it's never the right one. This 22 year old butt, however, was like a ray of light coming down from the grey, overcast, Scottish sky.
Why is old, sherry-aged Mortlach a rarity? Because Diageo needs every drop for Johnnie Walker. It's not like I can't get a cask of Mortlach in general. I can buy Mortlach whenever I want because there's plenty of it on the independent market. It's just that it doesn't taste like this.
I'll put this out there right now: this single barrel of Mortlach is easily the best sherry-aged whisky we have in stock. And I'll put this out there, too: I can't remember selling a better one.
Personally, I like this more than any of the Balvenie 1401 Tun series malts. I like this more than our 1970 Glenfarclas. I like this Mortlach more than anything I've ever tasted from Glendronach. It's crazy rich, concentrated, and supple, but it's never sweet. It's powerful and spicy, but the complexity of flavor is delicate and elegant. It's the total package for sherry-aged malt in my world. With water I could drink this all day and all night.
That's just my own personal opinion. Normally when we buy whisky I'm not thinking about myself, but rather what the customer would want and what will represent quality to the greatest number of people. But this barrel purchase was entirely selfish. I bought this cask for me. It represented my own tastes and my own desires. It was another notch in my quest to bottle the greatest Diageo whiskies in the world without having to buy them from Diageo. It was everything I love about my job all rolled into one wooden barrel.
If you like big, massive, super-sherried whisky that pushes the maturation right up to the edge without going over, then I hope you'll share this whisky with me. Because there's a lot of it. Like 500 bottles.
And I can't drink it all myself. It’s not inexpensive, but it’s a HELL of a lot better than what the big brands are trying to sell you right now. I can put this bottle in your hand with a totally clear conscience.
1990 Mortlach 22 Year Old K&L Exclusive Chieftain's Single Sherry Barrel Cask Strength Single Malt Whisky $169.99 - If you've ever taken a sip of Johnnie Walker Black then you've tasted Mortlach whisky. The Speyside distillery is one of Diageo's most-prized institutions, creating richly-textured whiskies that provide the backbone to many of its legendary blends. Yet because the whisky isn't sold as a single malt in the United States, the name Mortlach doesn't necessarily stir the emotions of the whisky-loving faithful. But there's another reason Mortlach hasn't achieved stardom abroad: most of what does make it to the States, under the guise of an independent label, is unsherried. To drink Mortlach out of an unsherried hogshead barrel is like drinking Laphroaig without peat or Macallan without richness. It's not at all representative of what the distillery does best. Nevertheless, the occasional hogshead makes its way over every now and again, devoid of the toffee, the cocoa, the spice, and the power. It's no wonder that these oddballs have done little to boost the distillery's rep. On our last visit to Scotland, however, we finally found a prize worthy of purchasing: an ancient, first-fill sherry cask of delicious, traditional, full-throttle Mortlach. Think Macallan 18 on steroids: big, opulent, dense, chewy, meaty, caramel, fudge, baking spices, herbaceous notes, and cakebread. Considering that Macallan 18 just took another price increase, this Mortlach looks like a super value. We've never found a cask of Mortlach this good, and we don't expect to again. Just make sure to add water!
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Try www.wine-searcher.com
I would search for you if I was in town and at my computer...I have a Pro account so I see more places/prices.
Thanks CT, I struck out. :(
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^Hi ringingears...that seems like a new offering as of 2012. Many times Europe, Asia, and North America get different year designations/offerings. My guess is that one has limited initial roll-out and isn't distributed here. I'll check with contacts in Scotland.
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The fruit, spice, concentration are insane. Easily the best sherry-cask only matured scotch that I have ever had.
Adding water brings out gobs of sweet, round fruit. Brown sugar. Cinnamon residue at the back of the tongue on an exceedingly long finish. Candy for a scotch- with all the backbone of spice (some christmas spice) from just the right amount of barrel char and good oak. Nothing out of place (except the amount of alcohol at cask strength). Control temperature and strength with properly cooled water. (I enjoy the best wines and scotches when temperature in the glass is controlled naturally by sitting outside at the right time and on the right day...)
Again, I have had sherry cask finishing that I adored and especially liked the double wood finishing of the Murray McDavid 1993 Morlach where they used Guigal Syrah casks and then finished with vintage port casks giving perhaps more complexity but also some measure of blunt/oxidized/extracted presentation as well. This one is so well put-together and in a different area. Still want some more of that Murray McDavid '93 Mortlach but this is a great bottle and a study in carrying fruit through the process.
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Wasn't much of a Whiskey guy (outside of a friend sharing a $400 bottle with me years ago. That was amazing.)
But last night I went to the store (for Vodka and Tequilla) and tried some Wild Turkey Ammerican Honey and was pleasently surprised. It was more smoother than I expected it to be.
Any suggestions along those lines for me would be welcome.
I realize that's a Bourbon, but I'd try Scotch suggestions, too.
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Last week I ran across a 1982 Gordon & MacPhail-bottled Dallas Dhu 22yr. Sweet, prominent vanilla with about medium-to-low peat and a long finish. Smooth yet the years haven't tamed it too much. The Dallas Dhu distillery was shut down in 1983 so presumably there aren't too many of their products still out there. A bit of a shame.
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^Wow, that looks nice Anetode!!
One thing that I am doing with the bottle that I just got is shamelessly adding a lot of water to some pours and finding tons of the fruit that was in the sherry cask.
It is really interesting to sample sometime. Keep adding cool water, not ice (and start on a smaller pour) until you have gone much farther than you think you should...
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CT, am I gonna like that Mortlach more than that Distillers Edition Lagavulin?
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CT, am I gonna like that Mortlach more than that Distillers Edition Lagavulin?
Different animals, but I would say no. The particular Mortlach cask is just an amazing version of a first fill sherry cask with great oak and incredible fruit.
The Laga was a huge, but also sweet example of sea and swamp with that peat and salty brine. That one wasn't as elegant as the regular Lagavulin but it was really big and fun and interesting when I tasted it. I think that packs way more punch, especially at the price the Mortlach is. If you'll be up sometime this year, I will try to make sure some is around for you!
I still want to find some of the Murray McDavid 1993 Mortlach, but I guess many people do and I would probably have to go hunt in lots of shops to find a forgotten bottle.
Found a couple of Pre-Suntory 12 year old Macallans that way...with the old bottle style and all dusty in some Ma and Pa convenience stores.
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I finally caved in and bought some Glenmorangie Nectar D'Or. Just finished a dram and I really like it. Definitely an interesting and unique scotch to add to my collection. Does anyone have any experience with the other Glenmorangie scotches? Curious to know what the other finishes are like. Port, sherry, and the classic oak (bourbon?). The finish on Nectar D'Or has definitely had a profound effect on the resulting scotch. As a relatively new scotch drinker I had my doubts on the effect of the finishing casks, as with most things I presume it is all down to the implementation.
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Does anyone have any experience with the other Glenmorangie scotches? Curious to know what the other finishes are like. Port, sherry, and the classic oak (bourbon?).
Glenmorangie's been killing it lately. Aside from the Nectar D'or my favorite is the Quinta Ruban. They also sell sampler kits of mini-bottles which you might find useful for a proper comparison.
A few weeks ago one of my best friends got married and I found a special bottle for a wedding gift. He finally cracked it open and I had a chance to sample some.
(http://img197.imageshack.us/img197/6541/tu4j.jpg)
Glenrothes 1996 Editors' Cask No. 9973
The sherry cask imparted a rich and nuanced sweetness, almost a molasses flavor. No bite even when sampled neat, despite its 104 proof. Long oakey finish. One of the best bottles of Scotch I've ever had the good fortune to try.
I've been drifting off to the fruity flavor profiles, maybe it's because of summer.
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http://www.independent.co.uk/extras/indybest/food-drink/10-best-scotch-whiskies-9081208.html (http://www.independent.co.uk/extras/indybest/food-drink/10-best-scotch-whiskies-9081208.html)
1. Glen Grant 10-Year-Old, £29
2. Talisker Storm, £34
3. The Glenrothes 1998 Vintage, £55
4. Ballantine’s 17-Year-Old, £44
5. Ardbeg Uigeadail, £60
6. Johnnie Walker Black Label 12-Year-Old, £29
7. Balblair 2003, £39.99
8. Highland Park 25-Year-Old, £188
9. The Glenlivet 12 year old, £25.60
10. Glen Garioch 1797, £29.20
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Anyone try Glenmorangie Signet?
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Not on my salary. But anyone wants to send a few drams my way I'd happy to give you my opinion.
Thanks again to ZD for the OBAN 14 from the Bay Area mini-meet. Still have a little left. Used it to make a toast to Leonard Nimoy. A life well lived. The only REAL Spock that will ever be.
Man do you know how to throw a great meet!!
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Glenmorangie Signet
I got a sample at Heathrow Duty Free a few months ago now. It was good, but not really enough to say whether it's worth the price. That being said I almost bought it.
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These names bring back old memories of my dad who didn't speak much English but knew some "important" names: Talisker, Oban, Glenmorangie... I dont drink but every time I visited him in India (when I lived in NJ) had to get him that single malt plus a Chivas Regal (his favorite standby)...
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For my first single malt, I went with Tomatin 12. Tasted pretty vague but wasn't bad and for $25 wasn't much of a loss
Glencairns kick ass :)p5
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Some interesting bottles in the thread, among those cited Ardberg 17 was a long time favorite. Among the less known my vote goes to
Royal Brackla (Signatory vintage late 70s)
Auchentoshan 21
Jura (again Sign Vitage, mid 70s)
And some highlands that won me over the years (less explosive, less obvious if you want)
Ardmore (classic)
Ichmurin (among the clearest ones, recent introduction)
Dalmore (Connosiseurs Choice bottles, late 90s will do)
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https://www.youtube.com/watch?v=BW1te_miu5I
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I'm not sure where to post this since it is neither Scotch nor Bourbon, but since it is smokey I figured this thread is more appropriate. Anyway, on a recent business trip to Sweden I picked up this in Stockholm: Svensk Rök (translated: Swedish Smoke). It has a nice, light flavor with a definite smokey taste, but different from Scotch since it has some juniper notes as well.
(http://mackmyra.com/wp-content/uploads/svenskrok_produktbild_50cl1.jpg)
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..........
Dalmore (Connosiseurs Choice bottles, late 90s will do)
This name jogs my memory for yet another favorite of my dad: Dalwhinnie
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The fruit, spice, concentration are insane. Easily the best sherry-cask only matured scotch that I have ever had.
Adding water brings out gobs of sweet, round fruit. Brown sugar. Cinnamon residue at the back of the tongue on an exceedingly long finish. Candy for a scotch- with all the backbone of spice (some christmas spice) from just the right amount of barrel char and good oak. Nothing out of place (except the amount of alcohol at cask strength). Control temperature and strength with properly cooled water. (I enjoy the best wines and scotches when temperature in the glass is controlled naturally by sitting outside at the right time and on the right day...)
Again, I have had sherry cask finishing that I adored and especially liked the double wood finishing of the Murray McDavid 1993 Morlach where they used Guigal Syrah casks and then finished with vintage port casks giving perhaps more complexity but also some measure of blunt/oxidized/extracted presentation as well. This one is so well put-together and in a different area. Still want some more of that Murray McDavid '93 Mortlach but this is a great bottle and a study in carrying fruit through the process.
Damn! Is there a way to still get a bottle of this?
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Probably not the exact same one...was a single cask. But I am sure there are some other good bottles that will turn up.
Lately, the Balvenie Doublewood 17 year has been impressive to me and delicious. More complexity than the one I wrote about. At the right temp and concentration though, that other bottle was just candy fruit (with effort to hit the right conditions).
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Springbank, cask strength, is what I liked best after living and drinking in Scotland for three years.
But these days I tend to gravitate more to small-batch Mescal...
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Hah. Merv loves Springbank.
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Springbank is awesome. It's a bit hot for a scotch, but they have no peers in terms of strong wood flavors.
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Springbank is awesome. It's a bit hot for a scotch, but they have no peers in terms of strong wood flavors.
Speaking of wood flavors. Merv also has some Willet Bourbon with the strongest wood flavors I've ever had. Like sucking on a 2x4!
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Finished off my fancy bottle last weekend (JW Blue, gift), back to the standards for now (knob creek and laphroaig 10) but debating the next fancy bottle.
Any of you guys have experience with Yamazaki 18?
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I wish. Yamazaki is supposed to be the shit. However, it's been my experience (Hibiki) that Japanese palates prefer a smoother more refined and subtle tone that works better with clean foods like sushi. I think that's great, but it's different. I do like my scotches to be swinging a rather large Claymore followed by a rock to the head.
https://www.youtube.com/watch?v=Po3HbErxC-c
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Any of you guys have experience with Yamazaki 18?
While I'm not quite an expert, I just happened to sit down and compare the Hibiki and Yamazaki a week ago. The Hibiki was definitely the smoother, sweeter, and easier to drink of the two - not unlike what Anaxilus described above. The Yamazaki packs a bigger punch and reminds me of a 12 year Macallan, one of my Scotch favorites. Definitely good whiskeys and worth a shot if you want to try stuff less smoky than the Laphroaig.
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Interesting. If you had to pick, would you prefer the Macallan or Yamazaki?
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I'd pick the Yamazaki, but only because it's a more rare experience and is subtle like you mention in another post. Both are a bit boring to be honest. They do go better with food than say an Ardbeg Corryvrekan, but I don't think any scotch goes well with food, personally. Wine with food. Scotch after dinner.
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Tough call. I didn't have any Macallan on hand when I was trying the two Japanese whiskeys to really dig down into it, but I think I might like the Yamazaki better. But then again, I am a boring Scotch drinker at this point. I don't care for/haven't developed a taste for the Scotches that have stronger smoke or peat flavors.
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Maybe Irish Whiskeys are more your thing as well?
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hello,
Mrs. Forbin can't do Scotch, but loves John Powers!
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Maybe Irish Whiskeys are more your thing as well?
Maybe. I haven't tried anything beyond Jameson. When I was first graduating beyond college drinking, I simply decided I wanted to be a Scotch drinker and have been looking for Scotches that I like since then. At this point, I am open to any kind of whiskey as long as it tastes good. Or gin, or rum, or....
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Tough call. I didn't have any Macallan on hand when I was trying the two Japanese whiskeys to really dig down into it, but I think I might like the Yamazaki better. But then again, I am a boring Scotch drinker at this point. I don't care for/haven't developed a taste for the Scotches that have stronger smoke or peat flavors.
I have a bottle of Yamazaki 12yr. I remember not being very impressed with it. While it was non-smoky, it also lacked the hint of sweetness from a Sherry Casket-aged Macallan (my preferred Scotch): "Dry" and a bit bland. I usually pour a shot of Cask strength Macallan Sherry. If I really want something special, I open my bottle of 15 year Macallan (sherry)...
Talisker (more smokey) and Lagavulin 12 yr (whoa, price has doubled since I last bought. Glad I bought 2 bottles) are also very tasty and not too smokey.
Mrs. Forbin can't do Scotch, but loves John Powers!
For a blended whiskey that was super cheap the last time I bought a bottle or Powers, it was SMOOOOOOTH. An easy drink, but not much flavor.