Whisky

[Lost Leopard Spot]

I thought decent ones got their colour from the sherry casks they'r matured in? (And Port apparently now, aswell.)

When I was on Islay I visited the farm distillery of Kilchoman and bought a bottle of their Spring 2010 release, and this was actually in 2010 so it was no age. That'd been done in sherry barrels but was very pale. Tasted incredibly mature though.

Y'see. Proper whisky is pale.

[Lost Leopard Spot]

Brucie, my Yamazaki was waiting for me when I got home. All in in a mini crate, took me ten minutes to gain entrance, and another ten to whip up the determination to open it rather than put it in my 'cellar'.
Anyway - verdict: it is worthy of the name single malt. It is quite superb, but not quite Fantastic. To me, it's more Strathspey than Islay which of course is a non-sequitor but you might know what I mean. Three others are sipping and agree wholeheartedly with that assessment.

Merely four months since I was gifted a Suntory Yamazaki and its cousin - Suntory Yamazaki Single Malt Sherry Cask 2013 - has just been described as the world's finest whisky in the 2015 World Whisky Bible.

I still have quarter of my bottle left if anybody fancies a shlurrrrp-in anytime soon.

[Bruce Rioja]

Brucie, my Yamazaki was waiting for me when I got home. All in in a mini crate, took me ten minutes to gain entrance, and another ten to whip up the determination to open it rather than put it in my 'cellar'.
Anyway - verdict: it is worthy of the name single malt. It is quite superb, but not quite Fantastic. To me, it's more Strathspey than Islay which of course is a non-sequitor but you might know what I mean. Three others are sipping and agree wholeheartedly with that assessment.

Merely four months since I was gifted a Suntory Yamazaki and its cousin - Suntory Yamazaki Single Malt Sherry Cask 2013 - has just been described as the world's finest whisky in the 2015 World Whisky Bible.

I still have quarter of my bottle left if anybody fancies a shlurrrrp-in anytime soon.

And I still haven't opened that pale stuff. Sounds like party time.

[Lost Leopard Spot]

Brucie, my Yamazaki was waiting for me when I got home. All in in a mini crate, took me ten minutes to gain entrance, and another ten to whip up the determination to open it rather than put it in my 'cellar'.
Anyway - verdict: it is worthy of the name single malt. It is quite superb, but not quite Fantastic. To me, it's more Strathspey than Islay which of course is a non-sequitor but you might know what I mean. Three others are sipping and agree wholeheartedly with that assessment.

Merely four months since I was gifted a Suntory Yamazaki and its cousin - Suntory Yamazaki Single Malt Sherry Cask 2013 - has just been described as the world's finest whisky in the 2015 World Whisky Bible.

I still have quarter of my bottle left if anybody fancies a shlurrrrp-in anytime soon.

And I still haven't opened that pale stuff. Sounds like party time.

unfortunately organising that is presently beyond me...

[Jakerbeef]

Where do you veterans rate Talisker/Dalwhinnie?

[clapton is god]

Might be going against the consensus here but whilst I rate it, I don't rate it too highly. Too salty for me. My daughter loves it though!

[Jakerbeef]

Salty eh? I've a lot to learn (I'd learn better if my dad would ever share any of his xmas stash)

[William the White]

Where do you veterans rate Talisker?

Talisker is my go to choice for 'smoke'...

I think it's lovely... needs a little dollop of water to bring out the peat...

Highland Park is my go to middle of the road malt. I love it. A little honey, a little smoke at the finish.

I don't really have a 'honey' favourite. But I've found myself enjoying Old Pulteney quite a lot recently (on offer at Morrison!).

All malt needs some water to bring out the aroma and taste. Quantities vary.

Ice is an abomination, requiring 6 months on planet hoboh, from which few emerge unscathed... Or, indeed, emerge t all...

I've never been able to afford the more wondrous concoctions, but I buy a lottery ticket every week and live in hope...

[Dujon]

All malt needs some water to bring out the aroma and taste. Quantities vary.

Many are of the same opinion, William, but I don't find it so. Room temperature, no water, no ice. I let my saliva do the work. Mind you I don't quaff the stuff as one might with a beer or even some wines and certainly don't down a glass full and then throw the glass into the hearth! I've had a couple of friends who treat the good drop in that way (apart from the throwing, I don't have a hearth) and, needless to say, if they treated their second in the same way the bar was closed.

[Montreal Wanderer]

All malt needs some water to bring out the aroma and taste. Quantities vary.

Many are of the same opinion, William, but I don't find it so. Room temperature, no water, no ice. I let my saliva do the work. Mind you I don't quaff the stuff as one might with a beer or even some wines and certainly don't down a glass full and then throw the glass into the hearth! I've had a couple of friends who treat the good drop in that way (apart from the throwing, I don't have a hearth) and, needless to say, if they treated their second in the same way the bar was closed.

Room temperature differs from continent to continent, Dujon. Room temperature in England can be a trifle chilly! I do love peaty single malts and I do like a drop of water. I hope this doesn't make me a socialist, William.

[Bruce Rioja]

Just had an email promoting this stuff - a sherry matured Indian Whisky. I thought 'Oh, that could be intersting'. However, I'm not curious enough to take up their discount offer of £70 a bottle.

[KeyserSoze]

57%!

[Bruce Rioja]

57%!

Crikey. I hadn't noticed that.

[Lost Leopard Spot]

Where do you veterans rate Talisker/Dalwhinnie?

It's ok to good.
My favourite is Bruichladdich... unbeatable, but the Suntory Yamikazi came close.

As for that Amrut stuff, it's a crime to call it a single malt, it has a viciously tart taste and no subtlety whatsoever. It reminds me of some of the really bad white bourbons* I've had.

* white bourbon for those of you who 've never had it are bourbons produced in Tennessee/Georgia
area from illicit hooch stills but widely available to buy from under the counter in most country stores in the area. They are defined by the ubiquitous plain white label upon which is sometimes hand scribed any 'product' info. My favourite (inscription, not the whisky) was Tanner's Georgia Hooch - kills every known headache dead.

[Montreal Wanderer]

Where do you veterans rate Talisker/Dalwhinnie?

It's ok to good.
My favourite is Bruichladdich... unbeatable, but the Suntory Yamikazi came close.

As for that Amrut stuff, it's a crime to call it a single malt, it has a viciously tart taste and no subtlety whatsoever. It reminds me of some of the really bad white bourbons* I've had.

* white bourbon for those of you who 've never had it are bourbons produced in Tennessee/Georgia
area from illicit hooch stills but widely available to buy from under the counter in most country stores in the area. They are defined by the ubiquitous plain white label upon which is sometimes hand scribed any 'product' info. My favourite (inscription, not the whisky) was Tanner's Georgia Hooch - kills every known headache dead.

I think you'll find that white bourbons are generally licensed products. The illicit hooch that can run close to 200 proof is generally called White Lightning or moonshine.

[Bruce Rioja]

Where do you veterans rate Talisker/Dalwhinnie?

It's ok to good.
My favourite is Bruichladdich... unbeatable, but the Suntory Yamikazi came close.

As for that Amrut stuff, it's a crime to call it a single malt, it has a viciously tart taste and no subtlety whatsoever. It reminds me of some of the really bad white bourbons* I've had.

* white bourbon for those of you who 've never had it are bourbons produced in Tennessee/Georgia
area from illicit hooch stills but widely available to buy from under the counter in most country stores in the area. They are defined by the ubiquitous plain white label upon which is sometimes hand scribed any 'product' info. My favourite (inscription, not the whisky) was Tanner's Georgia Hooch - kills every known headache dead.

I think you'll find that white bourbons are generally licensed products. The illicit hooch that can run close to 200 proof is generally called White Lightning or moonshine.

I thought that that figure was given as a percentage of alcohol by volume?

[Abdoulaye's Twin]

Where do you veterans rate Talisker/Dalwhinnie?

I like Talisker, but it's not for everyone. If you're after a session malt then Jura is nice and mellow. If you're splashing the cash then an older Macallan is very drinkable. For a cold wet winters eve I enjoy a good peaty Lagavulin.

[Bruce Rioja]

Like Talisker, luuurve Dalwhinnie. Got given a bottle of Dalwhinnie 18 by a customer. Imagine, a beautiful malt made all the nicer for being free.

[Lost Leopard Spot]

Bruce 100 degrees proof is equivalent to 57% ethanol by volume. 200 degrees proof is pure alcohol more or less - white lightning probably having ~0.5% impurities.

Monty, I think the difference between white bourbons and white lightning is not the legality but the strength. Twas my understanding the white bourbons compete illegally with the licensed whiskys on price (less tax) but do not differ to the usual 40abv or so. I might, of course, have misunderstood the locals. The other big difference was the white bourbon was dispensed in bottles whereas the white lightning came in gallon jugs.

[Bruce Rioja]

Cheers, Spotto. Someone once gave me a swig of something that had been made in Ireland from potato peel. My breathing has never fully recovered!