Holding on to a couple of my favorites, unopened in the box, in case I decide to start drinking again. Kind of a “break out a glass in emergency “ kind of thing.
Scotch was quite the hobby for years.
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Whiskey! Whisky!
- Thread starter Mark Wilson
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Holding on to a couple of my favorites, unopened in the box, in case I decide to start drinking again. Kind of a “break out a glass in emergency “ kind of thing.
Scotch was quite the hobby for years.
I don't drink when I'm working, but I have numerous bottles of single-malt Speyside and Highland whiskeys, most of which are of legal age, some of which my dad left me when he died over 20 years ago. Some remain unopened.
That being said, my 30yr average for consumption of adult beverages is about 1 every 3 mos, and I haven't had a shot of Scotch whiskey for a couple of years.
The way I was taught to drink most whiskeys, is straight-up with soda back. Take a sip, then a sip of Club soda, let it mix in your mouth and take in a bit of air to allow the mixture to release it's full flavor profile.
Now you've given me a hankering for some 24y/o Glenfiddich.
Edit: if you're interested in a reasonably priced blend, I've always liked Famous Grouse, and they have a peaty version, called Black Grouse. I think that they're distinctly better than Chevas Regal and the last time I bought any (about 20 years ago) were much less expensive.
That being said, my 30yr average for consumption of adult beverages is about 1 every 3 mos, and I haven't had a shot of Scotch whiskey for a couple of years.
The way I was taught to drink most whiskeys, is straight-up with soda back. Take a sip, then a sip of Club soda, let it mix in your mouth and take in a bit of air to allow the mixture to release it's full flavor profile.
Now you've given me a hankering for some 24y/o Glenfiddich.
Edit: if you're interested in a reasonably priced blend, I've always liked Famous Grouse, and they have a peaty version, called Black Grouse. I think that they're distinctly better than Chevas Regal and the last time I bought any (about 20 years ago) were much less expensive.
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Do bass-n-beer too but stick to quality and those that adhere to Reinheitsgeboti'm a bass 'n' beer guy but i like the frou-frou whiskeys (e.g., honey, apple, etc., they're actually liqueurs). but who doesn't like a little whiskey poured over their holiday fruitcake?!
our home kegorator reflects this law 
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JeezyMcNuggles
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Every little bit helps!
My wife surprised me w/ a bottle Pappy Van Winkle 3 years in a row.
I'm not a bourbon snob, as there are a number of great inexpensive bourbons, but the PVW 15 is the best I've ever tasted.
We received this as a wedding present 37 years ago. Might open it on our 50th.
So here in Nashville, I'm just south of the bourbon country in Kentucky, and north of Jack Daniels in Lynchburg for the major players, with tons of new names and distilleries all around.
Of course, there's folks 'round here that family or they themselves work or worked there, and that's how I learned the secret of Jack Daniels' flavor. If you promise this is just between the collective TB us, I'll tell you:
Two brothers I used to play with grew up around Lynchburg, and had summer jobs at JD as highschoolers. You know, go-fer jobs kids could do to make some summer $$.
JD by law is made with at least 51% corn in the original mash, so you can imagine how much corn goes through there. So these huge 18-wheeler hopper trailers would pull in on a big grated pad, open the bottoms and the corn would fall through to a conveyor system to be carried into the distillery.
Of course this would draw all kinds of birds and some ducks that live on the property, and as soon as the trucks would pull away, the ducks would scoot out onto the grate to do a clean-up, along with whatever wild birds happened by, and they all made their own unique contribution to that unique Jack Daniels taste, right through the grate.
Charred barrels? Spring Water? Nah . . . . .
Of course, there's folks 'round here that family or they themselves work or worked there, and that's how I learned the secret of Jack Daniels' flavor. If you promise this is just between the collective TB us, I'll tell you:
Two brothers I used to play with grew up around Lynchburg, and had summer jobs at JD as highschoolers. You know, go-fer jobs kids could do to make some summer $$.
JD by law is made with at least 51% corn in the original mash, so you can imagine how much corn goes through there. So these huge 18-wheeler hopper trailers would pull in on a big grated pad, open the bottoms and the corn would fall through to a conveyor system to be carried into the distillery.
Of course this would draw all kinds of birds and some ducks that live on the property, and as soon as the trucks would pull away, the ducks would scoot out onto the grate to do a clean-up, along with whatever wild birds happened by, and they all made their own unique contribution to that unique Jack Daniels taste, right through the grate.
Charred barrels? Spring Water? Nah . . . . .
i think you're a connoisseur! i do mexican lagers and add lime and hot sauce (equal parts) = frou-frou beer with attitude!Do bass-n-beer too but stick to quality and those that adhere to Reinheitsgebot
me too! love it! but i've learned to 'demure'. something about those juniper berries...
Scotch: Islay Gold, Glenlivet, or Laphroaig if I can afford it
Bourbon: Woodford Reserve, High West American Prairie Bourbon, Basil Hayden
Rye: High West Double Rye
Whiskey: Jameson, Proper Twelve
Beer: I like to experiment
Bourbon: Woodford Reserve, High West American Prairie Bourbon, Basil Hayden
Rye: High West Double Rye
Whiskey: Jameson, Proper Twelve
Beer: I like to experiment
Bass and Whiskey sounds like a really strange mixed drink...or a pretty standard country and western song.
There are indeed some good products coming out of Texas right now.
Garrison is awesome, certainly a splurge.
I like Treaty Oak too. I can't get it retail outside of Texas, so I occasionally buy some when I'm there and carry it home. I can get Balcones at most stores here in Colorado.
I quit drinking alcohol during gigs back in the 70s. Outside that I’m open to trying nearly anything I haven’t tasted before. On the shelf at home I rarely have more than six bottles. When one runs out I shop for something else but I do remember the ones I like and will certainly repeat purchases when so inclined. Our current faves are Codigo tequila and Wanderback whiskey, which is distilled close by here.
Don’t really drink anymore but it always used to be Bulleit bourbon for me.
I used to ride my bike from Seattle out to the old red hook brewery in Woodinville. Good times!Woodinville is pretty darn good
I could talk about this all day.
One thing I will observe is that the younger whiskey makers are leaning towards aggressive tasting bourbons, which to me is a different subcategory from the smoother ones you find in Kentucky. Both are good, just sort of different.
Since the OP is in Washington, I have to plug Woodinville bourbon. It's one of the best taste to price point bourbons I know - maybe $35 here in Colorado.
Laws 4 grain is an outstanding Colorado Whiskey. $45 for the entry product, they have a lot of higher end that is trivially better. I'd just get the gold label.
I like the smooth wheated old school bourbons a lot, but the prices are ridiculous right now if you can even get them. Weller in particular. If you can get a bottle of Antique 107 and don't mind parting with $150-$170, by all means. But, to my palette, and here comes the heresy - Larceny Small Batch at $25 is a similar flavor profile and is 85% as good.
One thing I will observe is that the younger whiskey makers are leaning towards aggressive tasting bourbons, which to me is a different subcategory from the smoother ones you find in Kentucky. Both are good, just sort of different.
Since the OP is in Washington, I have to plug Woodinville bourbon. It's one of the best taste to price point bourbons I know - maybe $35 here in Colorado.
Laws 4 grain is an outstanding Colorado Whiskey. $45 for the entry product, they have a lot of higher end that is trivially better. I'd just get the gold label.
I like the smooth wheated old school bourbons a lot, but the prices are ridiculous right now if you can even get them. Weller in particular. If you can get a bottle of Antique 107 and don't mind parting with $150-$170, by all means. But, to my palette, and here comes the heresy - Larceny Small Batch at $25 is a similar flavor profile and is 85% as good.
Yes, I got a bottle of that from a colleague as a Christmas gift last year. It was very good.
Been recently enjoying The Sexton single malt. Always have a soft spot for Wild Turkey. Big fan Buffalo Trace's White Dog.
Blanton’s is TOP NOTCHDon’t drink at gigs, ever… but at home - Blantons, Buffalo Trace, Weller’s Reserve, Western Reserve, Elijah Craig, Coopers, Whistlepig
In that order
and for Old Fashions I have a smoker kit which makes any of them even more tasty
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Like that Woodford. Yet I drink very little, and very seldom. Last time I was in a bar a bass player in the band asked if I was Leland Skylar.
Single-malt scotch for me, especially Laphroaig and Talisker.
I regard single-malt scotch and red wine as two of the finer things in life. The sad thing is, I find that the older I get, the more alcohol messes with my sleep. This makes me drink less (which lowers my tolerance, which worsens the alcohol’s impact, which makes me drink even less, etc.). It’s a viscious cycle — or a virtuous cycle, depending on how you look at it. I’m down to a single drink every month or two, usually early in the evening after eating some food (two or more units of alcohol is guaranteed to keep me up past 3am).
I even have a nice little scotch bar, right next to my basses, stocked with about ten lovely varieties of scotch; most of these bottles are unopened and all of them are dusty. I did the math, and I expect that they will last me the rest of my life.
I regard single-malt scotch and red wine as two of the finer things in life. The sad thing is, I find that the older I get, the more alcohol messes with my sleep. This makes me drink less (which lowers my tolerance, which worsens the alcohol’s impact, which makes me drink even less, etc.). It’s a viscious cycle — or a virtuous cycle, depending on how you look at it. I’m down to a single drink every month or two, usually early in the evening after eating some food (two or more units of alcohol is guaranteed to keep me up past 3am).
I even have a nice little scotch bar, right next to my basses, stocked with about ten lovely varieties of scotch; most of these bottles are unopened and all of them are dusty. I did the math, and I expect that they will last me the rest of my life.
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