Whiskey - It's the water of life!
- Thread starter Syaoran Li
- Start date
-
Want to keep track of this thread?
Accounts can bookmark posts, watch threads for updates, and jump back to where you stopped reading.
Create account
CapricornusRex
kiwifarms.net
- Joined
- Feb 4, 2020
Have you tried The Peat Monster yet? If so, is it worth the 85 bucks a bottle it runs for in my state?
- Joined
- Feb 13, 2020
I've only had the old version with the brown label, and that was good. Well balanced, intense peat with underlying fruits and spices. $85 per bottle sounds a bit steep, it might be a more limited release, like the Anniversary Edition.
CapricornusRex
kiwifarms.net
- Joined
- Feb 4, 2020
All of the Compass Box Scotches are in that price range here. And it is the brown label one you mentioned. It could be the state dictating it for all I know. Peat Monster and Spice Tree are two of their Scotches I can get without traveling to Portland, so curious if it's worth taking the plunge. I'm not against spending 85 bucks a bottle because I don't drink a lot and it would last a long time.
Compass Box has such long names for their whiskeys. A bottle of "Tobias & the Angel" is $550 a bottle here.
- Joined
- Feb 13, 2020
That's some bullshit tax rate.
If the description fits your tastes I'd say go for it. I've seen it around $65 in most web stores, and delivery might cost more than the difference.
Compass Box does some weird magic to the obscure whiskies they get their grubby hands on, and sometimes it's just to make a point.
That's some bullshit tax rate.
If the description fits your tastes I'd say go for it. I've seen it around $65 in most web stores, and delivery might cost more than the difference.
Compass Box does some weird magic to the obscure whiskies they get their grubby hands on, and sometimes it's just to make a point.
- Joined
- Feb 13, 2020
Kilchoman Machir Bay Vs. Machir Bay Cask Strength
All natural Islay single malt from the second youngest distillery - now the youngest is Ardnahoe, owned and operated by Hunter Laing - made from 100% locally produced ingredients.
The difference in volume makes all the difference in colour, after pouring they are visually identical. The ABV is 46% versus 58,6%.
Nose, moving from the regular to the CS:
Regular: peaty background. Sweet, slightly salty vanilla, floral fragrance, spicy bourbon, and faint, indistinct fruityness.
CS: it's mostly a stronger version with a lot more intense vanilla.
The other way around:
CS: strong maritime peat, vanilla, floral, fruits. I can't really smell the spices here.
Regular: very faint spices, so the difference between the two.
Taste:
Regular: it opens with a burst of indistinct fruityness, changes into smoky sweetness. Malt, honey, butterscotch, all covered in smoke. And just a pinch of salt here and there.
CS: a stronger burst of fruit covered in earthy smoke, white pepper. Orange and chocolate, just a pinch of salt, something slightly green, and the malt/honey sweetness is absent.
Finish:
Regular: pepper, salty maritime peat, an almost Talisker-like mineral sensation. Citrus tang, faint but lively enough. The mineral taste and the citrus almost mix into apple peel, but they stay distinct enough. Long lasting. It's a very, uh, autumn-like finish, if that makes any sense.
CS: white pepper, faint fruityness, gentle earthy smoke, and here the citrus and mineral do mix into apple peel.
Both are delightful in their own way, and I'm pleasantly surprised the CS isn't just a stronger version of the regular one.
Wee bit of water added:
The nose stayed the same with both.
Taste:
Regular: overall softer. There's some barbecue characteristic in the smoke, like in Laphroaig Quarter Cask. The lead-in fruits are more prominent and the saltiness is absent.
CS: the peat smoke got stronger, it's on equal footing with the fruits. Chili bite, a bit of dark chocolate, faint honey sweetness. No saltiness of green notes.
FInish:
Regular: more peppery and mineraly. The salt washed away from here as well, and the citrus subdued. Shortened.
CS: slightly salty sweetness, apple peal, mineral. This too shortened, but lasts slightly longer than the regular.
Not bad, but I prefer them neat.
Again, they are different enough. I don't think the higher ABV can explain all the difference, the exact casks used and the difference in distilling/bottling years contributed as well. Probably. Kilchoman is small enough that practically any of their lines could be called limited editions, especially with Loch Gorm and 100% Islay which are permanent offerings divided into yearly runs, unlike, say, the Fino matured bottles which were 2020 exclusive.
All natural Islay single malt from the second youngest distillery - now the youngest is Ardnahoe, owned and operated by Hunter Laing - made from 100% locally produced ingredients.
The difference in volume makes all the difference in colour, after pouring they are visually identical. The ABV is 46% versus 58,6%.
Nose, moving from the regular to the CS:
Regular: peaty background. Sweet, slightly salty vanilla, floral fragrance, spicy bourbon, and faint, indistinct fruityness.
CS: it's mostly a stronger version with a lot more intense vanilla.
The other way around:
CS: strong maritime peat, vanilla, floral, fruits. I can't really smell the spices here.
Regular: very faint spices, so the difference between the two.
Taste:
Regular: it opens with a burst of indistinct fruityness, changes into smoky sweetness. Malt, honey, butterscotch, all covered in smoke. And just a pinch of salt here and there.
CS: a stronger burst of fruit covered in earthy smoke, white pepper. Orange and chocolate, just a pinch of salt, something slightly green, and the malt/honey sweetness is absent.
Finish:
Regular: pepper, salty maritime peat, an almost Talisker-like mineral sensation. Citrus tang, faint but lively enough. The mineral taste and the citrus almost mix into apple peel, but they stay distinct enough. Long lasting. It's a very, uh, autumn-like finish, if that makes any sense.
CS: white pepper, faint fruityness, gentle earthy smoke, and here the citrus and mineral do mix into apple peel.
Both are delightful in their own way, and I'm pleasantly surprised the CS isn't just a stronger version of the regular one.
Wee bit of water added:
The nose stayed the same with both.
Taste:
Regular: overall softer. There's some barbecue characteristic in the smoke, like in Laphroaig Quarter Cask. The lead-in fruits are more prominent and the saltiness is absent.
CS: the peat smoke got stronger, it's on equal footing with the fruits. Chili bite, a bit of dark chocolate, faint honey sweetness. No saltiness of green notes.
FInish:
Regular: more peppery and mineraly. The salt washed away from here as well, and the citrus subdued. Shortened.
CS: slightly salty sweetness, apple peal, mineral. This too shortened, but lasts slightly longer than the regular.
Not bad, but I prefer them neat.
Again, they are different enough. I don't think the higher ABV can explain all the difference, the exact casks used and the difference in distilling/bottling years contributed as well. Probably. Kilchoman is small enough that practically any of their lines could be called limited editions, especially with Loch Gorm and 100% Islay which are permanent offerings divided into yearly runs, unlike, say, the Fino matured bottles which were 2020 exclusive.
- Joined
- May 26, 2019
Just finished trying The Chita single malt by Suntory. (A friend of mine from Work is from Japan and wanted my honest opinion of Japanese Whisky, so he brought me some from Japan proper. I am aware I can prolly get this stateside, but w/e.)
Honestly, I don't really smell or look at or photograph my whiskies. I usually just start drinking and go from there, so this will be lacklustre as opposed to others ITT. I drank this neat, as I usually do with whisky I've not tried before.
Honestly, the first thing the Chita hits you with is a strong flavour of honey. That floral sweetness pretty much defines it as the burn kicks in therafter. Also present are undertones of Vanilla, caramel, apple, and the slightest hint of spice. This is a REALLY sweet whisky, but is definitely going for a Scotch flavour. Overall not a *bad* whisky, but I personally prefer that there are other flavours for balance, and that the sweetness is not as ostentatious as it is in the Chita. I feel like with how sweet this whisky turned out, it would be better to go for an Irish style. If I want a sweet whisky that is approachable, drinkable and gets the job done, I'd rather grab a bottle of An Fear Ciuinn. That said, there is certainly a time I might prefer to pick this whisky up again, just that it is a niche bottle. When you want really sweet, a scotch style, and bretty gud drinkability, The Chita is a good choice.
Honestly, I don't really smell or look at or photograph my whiskies. I usually just start drinking and go from there, so this will be lacklustre as opposed to others ITT. I drank this neat, as I usually do with whisky I've not tried before.
Honestly, the first thing the Chita hits you with is a strong flavour of honey. That floral sweetness pretty much defines it as the burn kicks in therafter. Also present are undertones of Vanilla, caramel, apple, and the slightest hint of spice. This is a REALLY sweet whisky, but is definitely going for a Scotch flavour. Overall not a *bad* whisky, but I personally prefer that there are other flavours for balance, and that the sweetness is not as ostentatious as it is in the Chita. I feel like with how sweet this whisky turned out, it would be better to go for an Irish style. If I want a sweet whisky that is approachable, drinkable and gets the job done, I'd rather grab a bottle of An Fear Ciuinn. That said, there is certainly a time I might prefer to pick this whisky up again, just that it is a niche bottle. When you want really sweet, a scotch style, and bretty gud drinkability, The Chita is a good choice.
- Joined
- Feb 26, 2019
Pro-tip: if you break a tooth/lose a filling, cheek a half-shot of Wild Turkey on the bad spot until the sting goes away; spit it out, then drink three fingers worth. That side of your face will be nice & numb, and when it wears off in about 5min the shot takes over. Repeat as needed, until the numbness needed for solid sleep is achieved.
Fucking beats toothache gel and motrin.
Fucking beats toothache gel and motrin.
- Joined
- Dec 28, 2014
Almost any conventional medicine is exceeded in efficacity by a shot of Wild Turkey.
- Joined
- Feb 26, 2019
When I was a kid and started reading about 19th & 20th century medicine, I got a kick out of the notion of doctors prescribing whiskey, since everything was available over the counter. But early on I learned it was strong medicine, and the movies weren't wrong in that regard in case of serious pain.
During hay-fever season I'll add a spoonful of honey to the shot, then heated by placing the glass in a pot with hot water (covered with a playing card), and let it slowly drip down the back of my tongue. That trick I learned from my mom when I was a kid & suffered from strep throat regularly; sometimes she'd add a measure of hot herbal tea, depending, liquorice/anise or chamomile iirc.
- Joined
- Sep 7, 2019
One of my favorite cold/general crud treatments is hot tea with lemon, honey and a bit of whiskey. Kind of a "hot toddy" but not really. Helps sore throats due to postnasal drip a lot, I find.
- Joined
- Dec 28, 2014
I like doing this but with dark rum, possibly spiced dark rum. Kraken would probably be okay but since Captain Morgan does just fine I'd go for that. Tea, lemon (and/or lime), honey and whiskey are the only essential ingredients but a bit of ginger doesn't hurt, nor does a cinnamon stick, but not both.
- Joined
- Dec 7, 2013
Evan Williams BnB is a mainstay cocktail bourbon and Rittenhouse Bottled in Bond, also from Heaven Hill, is the same for ryes and is fantastic if stores around you stock it. I’ve never drank Mellow Corn but I’ve heard good things.
Edit: I also feel the need to point out that even though I’m a fan of their bnb, black label Evan Williams is terrible.
Last edited:
- Joined
- Jan 18, 2020
Afaik we dont have a brandy/cognac thread here, so forgive me for posting it.
Ararat 6+. A rock solid, silk smooth Armenian brandy that blows about half of the traditional big French houses VSOPs out of the water. For the price point of about 150% over JW Red. If you're in EU and can find itfor that price, give it a try.
Ararat 6+. A rock solid, silk smooth Armenian brandy that blows about half of the traditional big French houses VSOPs out of the water. For the price point of about 150% over JW Red. If you're in EU and can find itfor that price, give it a try.
- Joined
- Dec 7, 2013
It’s a niche thing compared to whiskey, particularly in the US. Finding good quality brandy aside from Laird’s (which is apple instead of grape) is near impossible where I am. Hell, I have trouble finding rye.
- Joined
- Dec 28, 2014
Unless it's Hennessey, which is very popular among black people of a certain level of means. This actually isn't because of rap videos but because it was one of the first companies actually to market to black people on purpose.
- Joined
- Jan 18, 2020
I have trouble finding any Bourbon here. Besides the big 2 "supermarket" brands aka Jim Beam (White Label only) and Jack Daniels #7. Seen Maker's Mark maybe once or twice. Ironically, lots of cheap Canadian swill available, so it isn't just the import cost.
Hennessy is popular with the nigger rich crowd (regardless of their melanation or lack thereof) here as well.
Hennessy is popular with the nigger rich crowd (regardless of their melanation or lack thereof) here as well.
- Joined
- May 25, 2018
Old Fashioneds are my favorite cocktail. I make them at home from time to time. My favorite whiskey to use for them is Woodford Reserve Bourbon. It's what I'm drinking right now, and it's so damn good.
I like to make my Old Fashioneds with one orange peel and one lemon peel, orange bitters, and with a bit of pure dark maple syrup instead of cane sugar or simple syrup. Pure maple syrup has really changed the game for me; so delicious.
One of my favorite local restaurants makes their Old Fashioneds by smoking their glasses with cherry wood chips. Once I get the proper supplies to set stuff on fire safely, I'm going to start smoking the glasses. It gives the most incredible flavor.
On another note, I've started to barrel age some cheaper whiskeys for funsies. Right now, I'm experimenting with Evan Williams Kentucky Bourbon. I'm curious to see if the flavor changes at all.
I like to make my Old Fashioneds with one orange peel and one lemon peel, orange bitters, and with a bit of pure dark maple syrup instead of cane sugar or simple syrup. Pure maple syrup has really changed the game for me; so delicious.
One of my favorite local restaurants makes their Old Fashioneds by smoking their glasses with cherry wood chips. Once I get the proper supplies to set stuff on fire safely, I'm going to start smoking the glasses. It gives the most incredible flavor.
On another note, I've started to barrel age some cheaper whiskeys for funsies. Right now, I'm experimenting with Evan Williams Kentucky Bourbon. I'm curious to see if the flavor changes at all.
- Joined
- Sep 7, 2019
I think I heard that the black obsession with cognacs/brandies started because black soldiers coming home from WW2's European theater had been exposed to those liquors overseas, sometimes as the "spoils of war" allegedly
- Joined
- Dec 28, 2014
That's possibly where they (and others) got their taste for Courvoisier, but Hennessy moved in on that shit by actively courting the market. Also Hennessy is still in Cognac, unlike Courvoisier, which seems to be owned by Suntory, which now apparently fucking owns everything. How did that shit happen?