/ck/ - Food & Cooking

Started drinking whisky in March, still new to it. This monday I tried Laphroaig quarter cask, really enjoyed it. The flavor is richer that Laphroaig 10's, but feels a bit lighter than Lagavulin. Like a mix of L10 and Caol Ila.
I still haven't tried a single Bourbon, what can you recommend and what should I expect from Bourbons in general? I'm thinking about Maker's Mark.

>>14716199
>what should I expect from Bourbons in general?
boring compared to islay, but still worthy. Much sweeter because they're made with mostly corn.

try EW BiB (BiB ~= US version of 'single malt') for good and cheap entry level (just barely worthy of sipping neat, excellent for shooting and mixing)

try Woodford Reserve just because

try Wild Turkey 101 as an affordable standard with some complexity, just outside 'mixing' range into sipping range.

if you can find it, buffalo trace is the gold standard for sipping whiskey. Blantons is good but largely a meme because it was in john wick.

Stagg Jr and Booker's you start getting into islay-tier character and complexity, as well as islay-tier pricing.

>>14716273
I should expand that BiB is the US version of single malt in that it means "a blend of whiskey from barrels from a single distillery", whereas whiskey not marked as such is possibly a blend of basically any whisky that satisfies the label (i.e. if it has '6' on the label, all the whisky is at least six years old, even if it's from different distilleries). The exception is if a whiskey is labeled as single barrel, in which case, it is literally from a single barrel.

BiB is a mark of quality, however, 'single malt' has an additional connotation of cachet and high-quality that BiB doesn't necessarily have. For example, EW BiB, although a solid whiskey, is outclassed by basically all single malts because it's made to be a 'budget' whiskey, whereas single malts are not.

>>14716273
Absolute nonsense, from start to finish.

>>14716346
prove it

>>14716360
there's nothing to prove, apparently you happen to like islay and in your mind, that means that everything that isn't islay is universally inferior or less complex, which effectively isn't the case.
it's ok to have preferences but the production of bourbon requires in no way any less knowledge, care or craftsmanship than making scotch. considering single production steps like cultivation of yeast strains, experimentation with mashbills or cooperage, you could even make the case for bourbon being the more sophisticated spirit if you really wanted to.

>>14716394
I do enjoy islay more, but I don't believe it is inherently superior. I was just using islay as point of reference because the guy said he'd had and enjoyed laphroaig and lagavulin.

What are your suggestions on getting to know Bourbon then?

>>14716097
Your pic related is the most flavorful whisky ever made. So fucking good.

>>14716811
Ugh I can't get it where I live. Also am broke. Looking forward to trying it.

>>14716811
Do you work for Lost Spirits? Most people who tried it shat all over it.

>>14716097
New to whisky. Only really had Wild Turkey. Going to buy my first real scotch next week when my salary comes. Think I'm going for Glenfiddich 12 and Laphroaig 10.

>>14716097
Glengoyim Cask Strength

>>14716935
Did Lost Spirits rape your mother? Most online reviews of it are positive and Jim Murray called it some shit like liquid gold. Your response is baffling and is completely contrary to what can be found with a simple Google search.

>>14716199
Those are all peated, which is a British thing. I don't think there is even peat in USA. There probably is some whiskey made in USA somewhere with some kind of smoked malt in it, but it won't be bourbon. Basically all bourbons taste very similar (but they're almost all made by either Brown-Foreman, Sazerac, or Beam-Suntory.) Sweet, vanilla, light, rum-like, caramel-like aftertaste, smooth, light, not much else. The only thing that really changes is how sweet, light, or vanilla-heavy the taste is. There are craft bourbons now (not the scam Pappy), but you have to look for them.

>>14716984
>incredibily emotional and assblasted reponse
>unironically referencing jim murray
>followed by outright lie
You're Lost Spirit's social media manager, aren't you?

>>14717062
>>14716935
>>14716346

go be an angry, sad person in another thread. /whisky/ is for those of us who have our lives together, or those who don't and are too drunk to hold it against the others

>>14716955
choice pour

>>14717220
Are you ok?

>>14717047
> I don't think there is even peat in USA.

Are you retarded?

>>14717047
> I don't think there is even peat in USA.
Are you retarded?

>There probably is some whiskey made in USA somewhere with some kind of smoked malt in it, but it won't be bourbon.
Oh, you're REALLY retarded.
https://www.gobourbon.com/new-riff-announces-backsetters-bourbon-and-rye-both-sour-mashed-with-a-scotch-y-twist/
It's not something people usually do with bourbon, but you can absolutely still do it.

>Basically all bourbons taste very similar (but they're almost all made by either Brown-Foreman, Sazerac, or Beam-Suntory.) Sweet, vanilla, light, rum-like, caramel-like aftertaste, smooth, light, not much else
Okay, you might be THE MOST retarded poster ITT. Bourbon has characteristic tastes because unlike scotch they are required to be aged in charred new oak and have at least a 51% corn mash bill. So you can't do as much as you can with other whiskey, but you can still play around with the remaining 49% mash bill, use different finishing's on it, and filter it differently. Even doing this you can still end up with drastically different flavor profiles. Compare Buffalo Trace to Woodford Reserve, or Elijah Craig to Angel's Envy. They'll still be similar but your profile of the character and flavor is laughably amateur and almost like you don't know what bourbon tastes like at all. Light? Rum-like? Smooth? There's smooth, rough, spicy, deep, light, rich, and bright bourbons. Don't know where you got "rum-like" from, never had a bourbon with a rum taste. My recommendation to you is to try actually drinking a bourbon. It's pretentious idiots like you that give whiskey nerds a bad name.

>There are craft bourbons now (not the scam Pappy), but you have to look for them.
Congrats, you win the "Biggest Retard of /ck/" award. Almost every state in the US has distilleries that sell at the state and inter-state level, sometimes even international, and have been doing so for decades, and you can find them just by going down to the local liquor stop.

>>14716097
>how does someone pick this up/differentiate vs a peaty note? Also, what would you recommend for the strongest coffee note?

Typically a Japanese whiskey like Nikka, but if you're looking specifically for a bourbon, I'd recommend Old Forester Signature. As for the "char" some people mistake it for smoky/peaty depending on how noticeable it is, but char is a very common note because...well...they're aged in charred oak. Stagg Jr has a deep char flavor, Evan Williams is also noticeable in its char taste. It's a very earthy, pungent taste and adds spice to the palate. Eagle Rare 10's char tastes somewhat smokey.

I like the taste

>>14717047
> I don't think there is even peat in USA.
Are you retarded?

>There probably is some whiskey made in USA somewhere with some kind of smoked malt in it, but it won't be bourbon.
Oh, you're REALLY retarded.
https://www.gobourbon.com/new-riff-announces-backsetters-bourbon-and-rye-both-sour-mashed-with-a-scotch-y-twist/
It's not something people usually do with bourbon, but you can absolutely still do it.

>Basically all bourbons taste very similar (but they're almost all made by either Brown-Foreman, Sazerac, or Beam-Suntory.) Sweet, vanilla, light, rum-like, caramel-like aftertaste, smooth, light, not much else
Okay, you might be THE MOST retarded poster ITT. Bourbon has characteristic tastes because unlike scotch they are required to be aged in charred new oak and have at least a 51% corn mash bill. So you can't do as much as you can with other whiskey, but you can still play around with the remaining 49% mash bill, use different finishing's on it, and filter it differently. Even doing this you can still end up with drastically different flavor profiles. Compare Buffalo Trace to Woodford Reserve, or Elijah Craig to Angel's Envy. They'll still be similar but your profile of the character and flavor is laughably amateur and almost like you don't know what bourbon tastes like at all. Light? Rum-like? Smooth? There's smooth, rough, spicy, deep, light, rich, and bright bourbons. Don't know where you got "rum-like" from, never had a bourbon with a rum taste. My recommendation to you is to try actually drinking a bourbon. It's pretentious idiots like you that give whiskey drinkers a bad name.

>There are craft bourbons now (not the scam Pappy), but you have to look for them.
Congrats, you win the "Biggest Retard of /ck/" award. Almost every state in the US has distilleries that sell at the state and inter-state level, sometimes even international, and have been doing so for decades, and you can find them just by going down to the local liquor stop.

>>14717357
Is it local or no? Haven't seen it at any of the places I go to.

>>14717370
It's available in like half the US as far as I know

imagine drinking anything other than whisky from the holy land.

>>14716273
>>14717047
turrble posts

>>14716544
Not him, but I'll give you some recommendations straight from the Wold Atlast of Whiskey book I got (as a gift). Russell's Reserve Bourbon 10YO, Old Fitzgerald 12YO, Knob Creek Single Barrel, Very Old Barton 6YO, Dickel Superior No. 12

>>14716544
Not him, but I'll give you some recommendations straight from the Wold Atlas of Whiskey book I got (as a gift). Russell's Reserve Bourbon 10YO, Old Fitzgerald 12YO, Knob Creek Single Barrel, Very Old Barton 6YO

>>14717419
fuck off jew

>>14716290
Single Malt in the UK and BiB have completely different meanings. Bottled In Bond requires them to bottle it at 100 proof and and must be aged for at least 4 years. Single Malt requires at least 3 years of aging, and has no proof bottling requirement, so I will absolutely argue against "All" single malts "out-classing" Bottled in Bond.

>his lone descriptor of a whiskey is "smooth"

>yes hello, can someone transfer me to the based department

>>14717624
This is the kind of whisky that people who give whiskies the lone descriptor of "smooth" drink.

>>14716199
>what should I expect from Bourbons in general?
Sweet and oaky, with some spiciness depending on the brand and how much rye is used. It's very different from scotch and lends more to cocktails and cooking, but plenty of bourbons are great neat.
Buffalo Trace is a good starter. If you find it overly sweet, try Wild Turkey 101 or Woodford Reserve. Maker's Mark is pretty much entirely for mixing and isn't very interesting on its own (don't get suckered by the cool wax-topped bottle)

>>14717363
what a dick

got my hands on this one. gonna try it later, mega hyped!

>>14717635
the 10 maybe
but the 18/signet are top notch and even the lasanta/quinta are good for the money

>>14717363
>map of peat in Canada with no mention of depth or suitability for whiskey
>posts obscure, limited release peated 'bourbon' that is not even on the market yet. All indications are that it was just imported.
>all these bourbons with the same mash bill and distilled at the same place taste completely different.
>every liquor store carries obscure whiskies from tiny distilleries. they're also widely available despite tiny batches
>you're the retard

Imagine being this butthurt about liquor preferences. All industrial bourbon, like what you drink, is engineered to be as sweet and dessert-like as possible. You like it because you're a morbidly obese, balding faggot trying to pretend your drug addiction is sophisticated and classy.

>>14717893
>lasanta/quinta
what are they like? I describe the 10 to people as "vodka, but only distilled once and from barley"

For me it’s Octomore

>>14718030
>I describe the 10 to people as "vodka, but only distilled once and from barley"
And then they try it and say "Frank, you're a fucking idiot"

>>14718030
gentle honey, white flowers, and peach/citrus. It's clean but not light, and mostly has to do with the fact that Glenmorangie uses the highest stills in the highlands, which means more distillate interaction with the copper, which means more purification of the initial distillate.

Makes it a really good canvas for finishing, so the lasanta takes on a nutty and sweet-spice edge and the quinta ruban has more raisin and toffee. I just wish their vintage series was in the 300-400 range instead of the 700-900

>>14717883
I also enjoy drinking out of tiny illegible bottles.

>>14718118
>gentle honey, white flowers, and peach/citrus.

Can you guys help me enjoy whisky? Whenever people tell me "this whisky has a hint of vanilla and citrus" all I smell and taste is whisky.

>>14717419
Imagine drinking the liquid product of a Jew. It'll be gentile-made whisky for me, thank you.

>>14717554
>when the fat fuck pajeet at the liquor store describes everything over $150 as "smooth"
REEEE I WAS ASKING ABOUT THE TASTING NOTES YOU STUPID LOOPOO YOU KNOW WHAT JUST HAND ME THE BOTTLE

>>14717968
Imagine getting butthurt about someone getting butthurt about liquor preferences. Post body.

>>14718534
>detecting any flavors in whisky beyond 'bro its smooth' is soy
Here's your (You), fag.
>>14718567
Pour yourself two glasses. The first will taste like whisky, and the second will hit a palate already accustomed to the taste of whisky and capable of picking out slightly more obscure flavors.

>>14718603
almost to the bottom of a wild turkey 101. it's gone from tasting disgusting to tasting not so disgusting. but fuck me it's so sweet. too much sweet almost

>>14717968
Imagine being this butthurt about getting BTFO by a list of facts.

>>14718613
Well, a fair bit of the disgust probably comes from the heat of the alcohol. Some people can never fully suppress their revulsion at what their body considers to be poison.
Yes, it is sweet. It's bourbon. Corn is sweet. If you want good American whisky, I recommend you pick up a rye.

>>14718622
I am planning on getting scotch. no mucking about

>>14718626
Make sure to get a Highland scotch and an Islay scotch so you can gauge the difference one-to-one. When you feel like coming back to the American stuff, I recommend picking up the Rittenhouse Rye bottled-in-bond. Good entry-level rye whisky.
Where do you live, the UK?

>>14718640
My plan was to buy one glenfiddich and one laphroaig

>>14718567
>>14718613
>wild turkey is sweet
It's one of the less sweet bourbons, and if you started with it you picked a bad one since you won't have been ready for any 101 proof liquor.
>>14718626
Get a bottle of Glenmorangie 10 year (should be in the $30 price range). It's 80 proof, flavorful but delicate. Try bourbon again when your tongue can handle it

>>14718640
forgot to say where I lived. I live in scandinavia

>>14718667
I have no idea what 101 proof even means....
next bourbon is going to be either buffalo trace or bulleit because I hear a lot of people praise those.

>>14718669
Ah, I see. The Whisky Exchange is probably your best source for harder-to-find American stuff, I'd imagine.

>>14718676
Proof is the American and British measurement of alcohol by volume. WT101 is 50.5% alcohol. Very 'hot,' even by whisky standards.

>>14718676
In case that wasn't made clear earlier, "proof" is alcohol by volume percentage * 2.

>>14718684
>>14718687
thank you for explaining:)
just too add here's my list of things I'm going to taste in the next couple of months
>maker's mark
>glenfiddich
>laphroaig
>glenlivet
>jameson
>highland park

i'm gay, what would be a good whisky for me?

>>14718745
jack daniels

>>14718745
fireball

>>14718745
Four Roses single barrel

>>14716097
Glenfarclas is one of the last independent family owned distilleries left in scotland.

>>14717883
The 15 year is excellent. It's amazing what three extra years does to glendronach.

>>14718745
Talisker

>>14716097
>What's your favorite whisk(e)y?
We keep starting these threads with that question. It's a bad question.
You either have enthusiasts who pretty much don't care and keep trying new stuff, or beginners who's favorite whisky is a bottom shelf bourbon. Regardless it's the same people in every thread since /ck/ is such a slow board, so you'll get the same answers every time.

What are you drinking right now is slightly better. But again you get a new thread a week and the same people posting. Unless you've got people drinking and buying a bottle a week you'll still get repetition.

Open with a controversial opinion, phrased to sound like fact. It's an age old 4chan tradition.

>>14716097
>how does someone pick this up/differentiate vs a peaty note?
Peaty notes are vegetal. Char is not.

>>14716097
>Glenfarclas
Excellent texture. But I think it's kind of samey tasting as you suspect. Some people say it's a sherry bomb, but I don't think it's fruity at all.

>differentiate vs a peaty note
That's not how tasting notes work. It either tastes smokey to you or it doesn't. None of the apple tasting whiskys contain apple, it's pure perception.
However unlike with other whiskys you can actually check which ones actually used peat. Or you can cross examine multiple tasting notes; you're far more likely to get people saying "it doesn't taste smokey to me" if there is no peat.
But if you say it tastes peaty, but no peat was used, you aren't wrong.

>the mass market demanded 'smooth' above all
Chill filtration doesn't affect flavor as predictably as that. The reason people did it was because changes in humidity (or bartenders watering down the whisky) would cause the whisky to go cloudy, and there were accusations of authentic products being fake. There have been double blind tests to see if it improves flavor or not, and it seems there is either a slight improvement from chill filtration or no difference either way. But not being cloudy is definite a benefit.

>>14719062
Glenfarclas, to me, has a nice balance between fruity notes and floral notes.

>>14718586
>Asking a random liquor store employee for tasting notes on expensive shit
You are the retard

>>14716199
>The flavor is richer that Laphroaig 10
Less complex though. I wish they kept the age, it would make it a definite improvement. As it stands I think Laphroaig 10 is slightly better and cheaper.

>>14716955
What's your stance on cask strength? Do you value cask strengths proportionally more than 40% abv whisky?
I don't think the Glengoyne cask strength tastes that different to the 10 year old, But it's 25% more expensive. So I'd rather the 10.
Some people claim there's better value in cask strengths because you could water it down (imo resulting in a far worse whisky than the 10) or that you'll drink proportionally less (but this assumes you value getting drunk over drinking a larger volume of whisky).

>>14717047
>British
Scottish
>I don't think there is even peat in USA
There is peated American whisky. Not sure if they import the peat or what, but it's done.

Also I think you've overlooked rye content.

>>14718286
ha! guess I'm the moron today. here's the real deal, and it is amazing

>>14716097
>Also, what would you recommend for the strongest coffee note?
The Gospel Solera Rye if you can get your hands on it.

>>14717478
>I will absolutely argue against "All" single malts "out-classing" Bottled in Bond
There is no indication of quality that I haven't found an exception for. I wouldn't recommend wasting your time with any of them.

>>14718030
They're both sherry bombs. The Lassanta is sweeter and fresh fruity (grapes, plum), the Quinta tastes raisiny, woody(er) and more complex.
I think the Quinta Ruben probably wins over all, but if the Lasanta had the extra two years it'd definitely win.

Both excellent drops and I'd easily rank them over some of the less fruity first filled sherry drops like Glendronach 12.

>>14718567
I think you're being memed.
All whisky tastes of vanilla. So "just tastes like whisky" is correct.
Fuck all whisky tastes like citrus, and the closest I've ever come across is a whisky that faintly smells of lemon.

Start with much bolder flavours that are easier to identify. Like peat vs non peat, and first fill sherry scotch vs bourbon.

>>14718959
So is Glenfiddich.

>>14719072
I wasn't getting much of either, and I finished the 1L bottle myself.

>>14718664
Glenfarclas instead of glenfiddich.

Idk why, never had it. But do it, I'm confident it's good advice.

>>14719288
>Idk why, never had it. But do it, I'm confident it's good advice.

OP here,

>>14719015
>a new thread a week and the same people posting
That's what I like about it!

>>14718959
>last independent family owned distilleries left in scotland
Sure, but how does it taste?

>>14719307
I'm not bald, fat or open-mouthed but otherwise it's dead on.

>>14717968
You sound pretty butthurt by my post.

>You like it because you're a morbidly obese, balding faggot
Boy that's a whole lot of butthurt cope. Needless to say, it's kind of sad you resort to THIS level of ad hominem. Now let's go through your new list of retardery and break it down so other whiskey noobs don't get misinformed.

>map of peat in Canada with no mention of depth or suitability for whiskey
Peat is decayed vegetation. It's "suitability for whiskey". You can make arguments for the variance in kinds of peat from different climates, but you're still burning dried dead vegetation regardless. It's "suitability" comes from the fact of whether it can be dried and burned.

>limited release peated 'bourbon' that is not even on the market yet. All indications are that it was just imported.
How can they import a bourbon you fucking idiot? Bourbon legally can only be distilled in the US. Secondly, if you want a RELEASED bourbon, here you go!
https://thewhiskeywash.com/whiskey-styles/bourbon/whiskey-review-kings-county-peated-bourbon/

>all these bourbons with the same mash bill and distilled at the same place taste completely different.
Once again, let me show you a map since you seem to be a fucking idiot, or brain damaged. So, to clarify, it is NOT all distilled at the same place, they do NOT have the same mash bills, and they have various different methods of filtration and finishing that also causes the taste to vary drastically.

>every liquor store carries obscure whiskies from tiny distilleries. they're also widely available despite tiny batches
I said they sell at various levels of commerce. I never stated they all sell internationally, so nice strawman.

>All industrial bourbon
Stop using made up terms to fit your autistic narrative. From the replies, it looks like you're embarrassing yourself. If you want to be treated normally, then feel free to post comments that are retardedly biased horse shit.

>>14719062
> it's pure perception.
There is a science to whiskey tasting. The tannins that the alcohol pulls from the wood and barrels and the mash bill all mix in various ways to create flavors that are similar to other things we eat.

>>14717968
You sound pretty butthurt by my post.

>You like it because you're a morbidly obese, balding faggot
Boy that's a whole lot of butthurt cope. Needless to say, it's kind of sad you resort to THIS level of ad hominem. Now let's go through your new list of retardery and break it down so other whiskey noobs don't get misinformed.

>map of peat in Canada with no mention of depth or suitability for whiskey
Peat is decayed vegetation. It's "suitability for whiskey". You can make arguments for the variance in kinds of peat from different climates, but you're still burning dried dead vegetation regardless. It's "suitability" comes from the fact of whether it can be dried and burned.

>limited release peated 'bourbon' that is not even on the market yet. All indications are that it was just imported.
How can they import a bourbon you fucking idiot? Bourbon legally can only be distilled in the US. Secondly, if you want a RELEASED bourbon, here you go!
https://thewhiskeywash.com/whiskey-styles/bourbon/whiskey-review-kings-county-peated-bourbon/

>all these bourbons with the same mash bill and distilled at the same place taste completely different.
Once again, let me show you a map since you seem to be a fucking idiot, or brain damaged. So, to clarify, it is NOT all distilled at the same place, they do NOT have the same mash bills, and they have various different methods of filtration and finishing that also causes the taste to vary drastically.

>every liquor store carries obscure whiskies from tiny distilleries. they're also widely available despite tiny batches
I said they sell at various levels of commerce. I never stated they all sell internationally, so nice strawman.

>All industrial bourbon
Stop using made up terms to fit your autistic narrative. From the replies, it looks like you're embarrassing yourself. If you want to be treated normally, then feel free to post comments that aren't retardedly biased horse shit.

>>14718745
Macallan

>>14718736
Pretty good. I would replace Jameson with Kilbeggan though.

>>14718586
>REEEE I WAS ASKING ABOUT THE TASTING NOTES YOU STUPID LOOPOO YOU KNOW WHAT JUST HAND ME THE BOTTLE

If there's one benefit to living in a state where all liquor is controlled and sold through state stores, it's that all the whiskey is separated into sections, sometimes even by region of where it was distilled, and sometimes the employee's will actually know what they're talking about.

>>14719495
>Bourbon legally can only be distilled in the US
My understanding is that if it's intended for export (including to the US) it can be distilled anywhere.

Also my local whisky bar (in Australia) carries Westland Peat Week 5 Single Malt. I haven't gotten to it yet though, since American whisky is the second last section on the menu.

havin a lil pour of eagle rare lads

>>14719562
God I hate pennsylvania

>>14719632
Why? I'm from michigan. When I visited, PA seemed superior.

Except for the homeless in Philly, holy fuck it's worse than Detroit

>>14719514
>it's kind of sad you resort to THIS level of ad hominem
post head, baldy

>>14719614
>My understanding is that if it's intended for export (including to the US) it can be distilled anywhere.

"It was recognized in 1964 by the United States Congress as a "distinctive product of the United States". Bourbon sold in the United States must be produced in the U.S. from at least 51% corn and stored in a new container of charred oak"

>>14720262
post stomach, fatty

>>14719719
As someone who's from PA, Philly is a shithole. Pittsburgh is much nicer.

>>14720262
Sure, in about.....4 weeks since I just shaved it less than a week ago. Not sure showing you my head will make you not look like an absolutely retarded gorilla-nigger though.

>>14717968
>All industrial bourbon, like what you drink, is engineered to be as sweet and dessert-like as possible.

Imagine being filtered by fucking bourbon, lmao

>>14720301
>s-sure, just give me 4 weeks to get my prescription
AH HA HA HA HA HA HA

>>14720344
>prescription

Move over /sci/, this anon apparently has a miracle cure for baldness, lmao

>>14720344
Does pretending to laugh on 4chan make your suicidal thoughts go away? Honest question. There's a lot of less self-aggrandizing ways to make yourself feel better, primarily not shitposting like a retard.

>>14719719
He's probably from New Jersey.

>>14719502
>There is a science to whiskey tasting
Honestly, there isn't. You're just overthinking things.

>>14720773
Honestly, there is.

>>14722437
You drinking whisky is not "science". Get over yourself, real life Soyjak.

>>14722478
You're a retard and completely misinterpreting what I'm saying, but whatever, soiboi.

>>14722490
>me and my bros be getting all molecular up in this bitch when we sippin on da islay, it's science yo!

>>14722509
https://youtu.be/QALWv-gKVq4?t=49

>>14722517
>taste is pure speculation
>"Actually, there's scientific factual evidence that the taste of whiskey is based on the phenols and wood tannins of the-"
>HURRRRR, SOYJAK
>"W-What?"
>UR A SOYJAK, REEEEEEEEE

>>14722534
>i'm a phenol wizard from the tannic forests of middle earth, whoop whoop

>>14717883
Pretty good, bit heavy on the sherry tones though

>>14722556
>1574057349315.jpg
>>i'm a phenol wizard from the tannic forests of middle earth, whoop whoop

HEY I HEARD YOU GUYS HAVE BLANTON'S IN THIS THREAD, WHERE IS IT? ARE YOU HIDING IT BEHIND THE COUNTER? I REALLY WANT A BOTTLE!!!!

>>14722572
>join me on my peaty whisky journey. also, big up to ralfy if you're seeing this, you're a huge inspiration. anyways gang, upvote, like, subscribe and slainte mhath!

>>14722624
>558.jpg
>>join me on my peaty whisky journey. also, big up to ralfy if you're seeing this, you're a huge inspiration. anyways gang, upvote, like, subscribe and slainte mhath!

on the expensive side but it's very good

Is there a significant difference in quality/flavor between Four Roses single barrel and small batch select?

>>14722758
Single Barrel is 60% Corn, 35% Rye, 5% Malted Barley
Small Batch Select is a blend of 75% Corn, 20% Rye, 5% Malted Barley and 60% Corn, 35% Rye, 5% Malted Barley
Single Barrel will be spicier/heavier on the rye.
Single Barrel is a lot of peoples' favorite Four Roses precisely because of its high rye mashbill.

>>14722939
This also means the Single Barrel will be a bit less sweet. A lot of people prefer high rye bourbons because they're not as sweet as bourbons with less rye and more corn in the mashbill.

>>14722517
>all molecular up in this bitch
kek

>>14722939
>>14722961
Really interesting. Thanks!

>>14720773
>>14722437
>>14722490
>>14722517
>>14722534
>>14722556
>>14722572
>>14722624
>>14722628
you guys crack me up. take a chill pill. the both of you. you sound like a couple of Nancys

>>14717419
>ingesting the liquid jew

>>14717419
>drinking jew shit
holy fucking shit you're a fucking retard. go suck your dads dick jew scum

Just bought this on a whim and it’s seriously tasty, even better than their rye.

>>14722670
>chill filtered to fuck
>watered down as much as possible
>fuck ton of caramel colouring
>expensive cause Saudis

I really hope Dalmore goes under, they don't care about the original fans they had years ago and only want to pretend to be a millionaire only club

>>14722670
It's very woody and very nutty, but other-wise decent. Not worth the price tag, I'd say. 12 YO Dalmore is 72$ here. Drop it by 20$ and that's more of a fair price.

>>14716097
>drink exclusively beer and Jack and coke
>only ever mixed JD because it tastes like dog piss on its own
>see you fags shilling Evan Williams as a /sip/ whiskey
>try it
>tastes like dog piss
Fuck you.

>>14724738
>tastes like dog piss

Ironic, coming from the beer drinker.

Has anyone had this? Jefferson's Very Small Batch bourbon.

Also, what do you guys make of lesser known bourbon brands? Are they lesser known because they suck or are there gems out there?

>>14724738
The black label is certainly a bit on the watery, weak side but the flavor it does have is quite pleasant.
Miller Lite tastes much closer to dog piss than it.

>>14725111
There's also the fact that Miller Lite IS dog piss.

>>14724990
I've had it. I remember it being on the spicy side, lots of cinnamon and pepper.

>>14724990
When it comes to price for whiskey, it's not a signifier of quality, it's a signifier of rarity. All those top shelf scotches you see? They're expensive because they're aged for 18-20-25 years, and they don't have a 100,000 bottles of it, on top of it selling a lot.

You can find great cheaper stuff, and there's stuff in the 20-30 dollar range that can compete with top shelf brands. Clontarf is a great example. It's a cheap, 19 - 22$ lower shelf Irish whiskey. It's not too well known, but it's a blend and it has previously achieved a rating of 90/100 in 2008. That's really fucking good for a budget whiskey, and a blended one too.

There's also lesser known brands that are simply lesser known because they don't have the reach of bigger distillers. There's a whole lot of factors when it comes to lesser known brands but the overall response I will give is; no. They are not lesser known because they suck. There are gems out there, and a lot of them.

Usually if it comes in a plastic jug, it's safe to assume you're not buying gold though. Honestly, I would say that it's more difficult to find genuinely "bad" whiskey than it is to find "good" whiskey, because most all of whiskey is pretty good. There's also the fact you might just stumble upon a bottle that came from a spoiled batch which you should take into consideration if you try a whiskey that's really god awful.

This has propably been asked to death in these threads, but what is a good whisky that is peated yet mellow? I want to ease into peated whiskeys and not go straight for laphroaig or ardbeg

>>14725871
If you want something with a hint of peat but aren't sure what you'll think of it, try going with a cheaper whiskey first. Grant's is one of the best selling scotches in the world and it has just a slight tinge of peat. J&B Rare also has a slight hint of peat. Both are modest scotches.

Shackleton is also a good try.

>>14723723
they misspelled bullet

For me, it's Black Tiger.

Redpill me on japanese whisky. I have heard that it is good and the weeb inside me wants to buy one, but they cost pretty expensive here and I can buy a good scotch for these money

>>14728750
Overpriced as shit because it got overhyped.
Typically bland and close to flavorless.

Eagle Rare, which lives up to its name because I can't fucking find it anywhere

>>14722522
fucking wew.

>>14728750
overpriced weeb meme.
and i love japanese food

>>14728756
does it even live up to the hype

I just picked this 1.75l handle up for only $20. How fucking old is this bottle?

>>14724738
boubon tastes great
it's beer that tastes like skunk ass and dirt water

>>14729511
Depends on the beer.
Some bourbon barrel aged stouts are mighty fucking tasty.

>>14716097
Suntory Toki is unironically my favorite.

>>14717419
mmm distilled palestinian childs blood

>>14729496
Looks like it could be from the the early 2000's. Probably been sitting on that shelf for at least 14 years.

Whisky friends, what does it feel like to have an ulcer?

So, I've posted in these threads before, typically about how I like whiskey, but peated scotch just eludes me and I just didn't enjoy it.

Low and behold, I decided to go out on a limb and buy a bottle of this (for substantially more than normal because of the stupid pricing in this state), and whaddya know...It's actually pretty great. Pretty damn great I should say. The smoke isn't overwhelming and doesn't take like a foot that's been sitting in a bog all day and actually has a campfire taste, the sweetness melds perfectly with the smokey taste, and the spice on the back-end molds it into a very coastal warming flavor giving off faint sea salt.

Definitely the best peated scotch I've ever had (had about 8) by a LOOOONG shot. and was still worth it even with the over-pricing. I wouldn't say this has changed my mind about peat, but this definitely makes it an actually enjoyable experience/taste and has given me a greater understanding of why so many people enjoy smokey/peated whiskey.

On the up-side to the expensive cost of the T10, I did manage to pick up a bottle of Weller Special Reserve for just 26$. Looking online this stuff apparently goes for 80 to 100$ a bottle (not including shipping). Had no idea, I just saw the "3 bottles per customer" label and figured it must be selling like hot cakes, googled it afterwards and was right.

>>14729718
>1 Rupee has been deposited into your account for this post, Srikrishnaanjaneya
>Thanks,
>Diageo

>>14729684
I don't have an ulcer. Cheers *sips whiskey*

>>14729738
I'm not a slavshit.

>1 rupee
I don't live in Zelda either.

>Diageo
They're based in Britain, nothing to with the eastern block, retard.

>>14729684
cant have an ulcer if you dissolve your entire stomach

>>14729642
I just looked at what wild turkey date codes mean
L1823225
That is 2003 225th day of the year so august 13th. 11:51 am

>>14716273
EW BiB, WT101, and BT are absolutely based picks. well done. just dont go running your mouth too much or the boomers will buy it all up.

So my girlfriend wants to try whiskey, but the only bottles I've got opened right now are Buffalo Trace, Crown Peach, and Larceny. Which should I give her? She's a basic bitch that up until now has only drank seltzers and rum.

>>14729464
it's still the best bourbon under 30 bucks, but I will never buy it again because buffalo trace doesn't deserve to be worshipped the way they are

>low rye/wheated bourbons
Pussies. Man up and pour a dram of Old Grand-Dad 114. Welcome to Flavortown, son.

>>14730358
Shit is 45 where i live. Havent touched it yet

>>14729718
Absolutely based. Talisker is my favourite next to Springbank and Glendronach

>>14730371
New York or state liquor monopoly?

>>14730374
>talisker
bad
>springbank
great
>glendronach
mediocre

>>14730375
Monopoly in maine

Created this inforgraphic based on Ralfy's beginner videos and also hiss regional tour. The only change I've made for his suggestions to for single malts to try, is I swapped Glen Scotia 19 for Springbank 10 because the Springbank is a lot easier to find.

>>14716273
>if you can find it, buffalo trace is the gold standard for sipping whiskey
I'm fine sipping Buffalo Trace neat but it's far from the gold standard. It's too sweet and low-rye. I'd rather have Four Roses Single Barrel, Woodford, or Wild Turkey 101

I tried a spoon of almond extract on its own. It was 40% alcohol and it lit my mouth on fire and ive had lots of high proof whiskey before
Why is that?

>>14730463
I guess the almond flavoring is more potent than oak compounds

>>14730463
Is extract mafe with ethanol or a different alch?

>>14731203
no they must've used rubbing alcohol to make food products
think before you post

>>14730398

I recently earned a couple of unexpected bucks. What would you advise me to pick to build a whisky collection?
What I didn't particularly like
>Talisker
>Aberlour 10
>Nikka from the barrel

What I enjoyed
>Port Askaig 8
>Lagavulin 16
>An affordable Elements of Islay but I don't remember which one
>Bunnahabain Toiteach A Dha (though a bit challenging)
>An expensive Octomore I had a $20 pour of in a whisky bar

For now I just bought a bottle after another and being able to chose and switch would be nice.

>>14731525
>What would you advise me to pick to build a whisky collection?
Pursuing a non-incel goal instead.

>>14731529
I don't listen to people who don't follow their own advice

My go to drink forever has been Irish whiskey and I decided to branch out and have bought a bunch of different types of whiskeys. I don't need to run through all my purchases, just one. Glenmorangie 14. It's really not very good in my opinion. The (what I think is) peatiness is all I get before the alcohol hits me and kills the rest of the finer flavors. Is there something I'm missing, is there anything you guys would recommend I try with this bottle to draw out more flavor, or is this kind of bottle just not my thing?

>>14730398
just drink whatever you don't need a guide lmao

>>14730398
>Glenfiddich
>Glenlivet
>Highland Park
>the worst of the heavily peated malts in Laphroaig
Horrible and awful image. Horrawful.

>>14731566
>Glenmorangie
No, that's not peatiness.

What's a good midrange whisk(e)y for someone who doesn't like things that are really sweet or sour?

>>14733133
jameson

where is somewhere i can learn federal and state laws regarding sale and trade of spirits in plain spoken, non technical/legal english?

My brother bought me this and it's fantastic, I love the smokiness, reminds me of mezcal and is absolutely perfect with just a single ice cube in it

I haven't had much in the way of expensive whiskeys, what should I go for next?

>>14729496
That's AGED I'm sure you'll be able to pick up the subtle plastic notes of the bottle

Imagine paying more than 10 dollars for a bottle of whiskey

>>14730398
I slapped this together out of boredom

>>14733329

>>14733347
thanks 4 ur feedback fren

*sips bourbon*
fuck scotch

>>14730371
it's worth about 1-35 dollars. 45 is too much

Anyone else cycle whiskeys in the same drinking period?

Like I'll pour little a bourbon first, then have a small glass of scotch, then a small glass of rye, then maybe another scotch, bourbon, rye, Irish if I have it, etc. Sipping a little bit of everything I have, rather than picking one and having a glass of it

>>14733819
I usually finish what i have before i go get something else so i never really build up a cabinet

>>14733862
It does make running out of liquor a pain in the ass since I tend to run out of everything around the same time and have to buy a bunch of shit to restock. Usually it starts with buying one bottle of one type of whiskey, then at some point down that bottle I'll get a different type, start drinking the new one more until they're about even, buy a new whiskey, even those out, and then continue drinking between them based on how full each bottle is

Only the best for me

>>14731521
ayy lmao
>>14733329
:)

>>14731525
Could try to Lagavulin 8

Where do you guys order online from? Will state law bullshit potentially get in the way for me?

>>14733383
*sips scotch*
Fuck bourbon

>>14732662
Can I get any more help with that

>>14733329
Longrow is heavily peated. Springbank 10 is more appropriate in its place in your image.

>>14734249
Then, Longrow can go below Springbank 12 with the line descriptor "I smoke lemons."

liquor store i frequent has the handles of this on sale and i like it better than bourbon for daily drinking

>>14729718
I hated this one. I can see why people like it, but I wouldn't even cook with it.

ive wondered why more distilleries dont barrel at a lower proof so they dont have to water it down later
water should still take some of the flavor out of the barrel. if they are bottling low proof anyway why not?

>>14720272
If you read the scope section of that document you will find that those rules do not apply to spirit intended for export.

>>14724468
You forgot to say it tastes bad or isn't worth the price. You know, valid criticisms.

>>14733200
go to a booze-selling restaurant at 7 on a sloow night and ask if you can buy the GM a drink.

>>14733383
I'm american and usually totally jingoistic. I really want to love bourbon but it's just too sweet with not enough variation. Scotch I can swing around from Springbank to Glenmorangie To Ardbeg Corryvreckan to Old Pulteney to Aberlour and get *completely* different flavors. I can taste a difference between, say, woodford and knob creek, but relatively, not much. Stagg jr & Booker's are the only exciting ones.

>>14725621
>it's not a signifier of quality, it's a signifier of rarity
It's both. Some of the money you spend on a bottle goes into ingredients, barrels, warehouse space, etc.
So you won't actually get cheap stuff competing with top shelf brands.

>>14725871
It isn't really asked to death, it's actually not that popular a style.
You can either go with blends like Johnnie Black that contain a small amount of heavily peated whisky, or go for one of the very few single malts with only a little peat:
Springbank, Highland Park, Benromach, Tomintoul (Peaty Tang), Talisker.

>>14734808
variety isnt always good
if my choice in whiskey flavors is between ashtray, bandaid or corn sweetness, i will pick corn every time.

>>14730398
What a terrible info graphic.
It starts fine, but you should probably make it clear that it's an "or" situation with Glenfiddich/Glenlivet.

Then you've jumped into 3 intensities of peat. What a fucking leap.

Then you go to regions. But you've already visited Highlands, Islay and Speyside.

And replacing Glen Scotia 19 with Springbank 10 is retarded. They are not equivalent.

Where's the barrel finishes? cask strength? sherry bombs?

>>14734905
I'll cop that. They're not my picks though aside from Springbank 10. Purely condensing my one true God Ralfy's picks on how to get started on the malt journey.

>>14731566
Glenmorangie 14
As if they had a 14 year old regular expression. You had the Quinta Ruban 14.

>>14734221
Peat means it taste like smoke or ash. You get that flavor by burning peat to dry the malt before creating the whisky. Glenmorangie doesn't do this.
The Quinta Ruben tastes like port wine.
"Port is a sweet wine with flavors of raspberry, blackberry, caramel, cinnamon, and chocolate sauce," though it tastes more like raisins to me.

>>14730193
Too bad you can't second-hand sell booze in the US, other-wise you could easily sell it for several hundred dollars. If it's opened, that would be a big detriment to the price.

>>14733314
Bottom has divots, it's most likely glass. They DO sell glass bottles with plastic caps.

>>14733383
>>14734208
*sips bourbon scotch and irish*
Fuck Canadian.

>>14734713
If it's sold in the US, it has to be made in the US. Other countries can do whatever they like, but if they export to the US, they are legally required to change the name if it contains the word "Bourbon", unless it's "bourbon flavored" something something.

>>14730430
Four roses is based out of all of them

>>14734865
>So you won't actually get cheap stuff competing with top shelf brands.

Not usually, but it's happened in the past. A lot of the reason those top shelf brands are "top shelf" to begin with is because how much they sell/sold in the past. Pappy Van Winkle never used to be the "top shelf be-all end-all bourbon", it used to sell for 60-70$ a bottle, then it became so popular, you're seeing it regularly go for 800$ a bottle on the CHEAP side.

It takes a lot of balls for some new distillery to make a 10-12 year old whiskey and then just sell it straight from the get-go for 150-200$, because whiskey that expensive comes with more than just good taste, it comes with history, brand recognition, and demand.

>>14734965
I've already been drinking it. It doesnt taste like the current 101. It definitely isnt as dark brown as this. It tastes like cherries and more oak. Kinda like knob creek imo but maybe im just saying that because knob was the last thing i was mostly drinking before this.
>>14734978
It's glass.

>>14734985
*sips Canadian whisky*
Blowjobs $5

>>14716097
Just picked this up. Very worth the price.

>>14735096
Cute hand bro

what are some good ryes that are available at BC liquor stores

>>14735164
Rittenhouse?

>>14735190
Why did they name a rye after a racist shooter
Smh

>>14735204
its a very young rye

>>14735204
Because he's a national hero.

>>14716097
Old camp. Cheap. Smoky. Smooth.

>>14733329
Looks pretty good.
I might say that Abunadh is more about wood glue than wood itself.

>>14733819
Every time.
It's only due to COVID that I would ever drink the one whisky twice in one evening.

>>14733924
Make that purchase slightly earlier and prioritize drinking the new stuff. Then your collection will build over time. Ideally you would dispense with routine buying and just stay on the lookout for sales. From there get other people involved. If you're all flush that progresses into a club and maybe one day the club gets a bar.

>>14734706
You are supposed to drink at the proof it is bottled at.
There is some justification of adding water to a single pour, because it will cause the oil to float to the top, increasing the intensity of some flavors in your first sip, but worsening the rest of the dram and lowering the intensity overall.

I've never found it to be a benefit. Though my taste in music does lend itself to front loaded enjoyment, and something chill thereafter. So I can see why someone would prefer whisky with water.

>>14734916
The problem with Ralphy is that even if you did adopt the assumption of "peat is necessary for a good whisky," which this chart seems to indicate, his scores don't reflect that at all. I see no source of consistency from him.

>>14735012
>If it's sold in the US
If it's not intended for export.
You can export from somewhere else to the US.
But that is a matter of trade agreement, not static law.
Bourbon has been produced in Australia, and probably other countries historically. And by both US and Australian definitions, it is in fact Bourbon. Sure, America gets pissy in trade agreements if they find out, but it's strictly speaking legal.

>>14735421
>Bourbon has been produced in Australia, and probably other countries historically. And by both US and Australian definitions, it is in fact Bourbon.

I mean, you're literally wrong.
https://www.fredminnick.com/2014/06/04/australian-distiller-labels-whiskey-bourbon-others-use-term-marketing/

>>14735405
Yeah, of late he does seem to be banging on a bit more about the quality of experience rather than simple how it tastes.

Is there any J&B worth buying in the States?

>>14735461
Alls I've seen is the standard bottom-shelf variation. Not sure if other states have it in stock in various stores.

How much do you drink a week?

>>14735592
1/5th of whiskey...maybe less depending on my mood.

>>14735592
Probably a quarter of a fifth, but I also drink beers

>>14735709
>>14735669
women

>>14735446
In a May 18, 2004, letter from Australia’s Minister for Trade Mark Vaile to U.S. Trade Representative Robert B. Zoellick, during the U.S.-Australian Free Trade Agreement discussions, the Australian government agreed to: “not permit the sale of any product as Bourbon Whiskey or Tennessee Whiskey, unless it has been manufactured in the United States according to the laws of the United States….” This letter was included in the notes of the 2005 U.S.-Australian Free Trade Agreement.

I'm literally right.
And there's still whisky being sold as Bourbon.

>>14735741
No, I'm just not pathetic alcy drunkard. Learn to handle your booze you fucking little girl.

>>14735762
"In a May 18, 2004, letter from Australia’s Minister for Trade Mark Vaile to U.S. Trade Representative Robert B. Zoellick, during the U.S.-Australian Free Trade Agreement discussions, the Australian government agreed to: “not permit the sale of any product as Bourbon Whiskey or Tennessee Whiskey, unless it has been manufactured in the United States according to the laws of the United States….” This letter was included in the notes of the 2005 U.S.-Australian Free Trade Agreement."

Do you need some fucking glasses? That's exactly what I've been saying.

"not permit the sale of any product as Bourbon Whiskey or Tennessee Whiskey, unless it has been manufactured in the United States according to the laws of the United States"

^
^
^
^
Reading comprehension.
>>14720272
>Bourbon sold in the United States must be produced in the U.S.

>>14735762
"In a May 18, 2004, letter from Australia’s Minister for Trade Mark Vaile to U.S. Trade Representative Robert B. Zoellick, during the U.S.-Australian Free Trade Agreement discussions, the Australian government agreed to: “not permit the sale of any product as Bourbon Whiskey or Tennessee Whiskey, unless it has been manufactured in the United States according to the laws of the United States….” This letter was included in the notes of the 2005 U.S.-Australian Free Trade Agreement."

Do you need some glasses? That's exactly what I've been saying. It doesn't matter if it's "labelled for export" or if it's produced in your country, any whiskey crossing into the US must legally change it's name or forfeit sales. This is fact, and it's not due to change any time soon.

https://www.law.cornell.edu/cfr/text/27/5.22

"The whiskies of the types specified in paragraphs (b) (1), (4), (5), and (6) of this section are distinctive products of the United States and if produced in a foreign country shall be designated by the applicable designation prescribed in such paragraphs, together with the words “American type” or the words “produced (distilled, blended) in __”, the blank to be filled in with the name of the foreign country: Provided, That the word “bourbon” shall not be used to describe any whisky or whisky-based distilled spirits not produced in the United States. If whisky of any of these types is composed in part of whisky or whiskies produced in a foreign country there shall be stated, on the brand label, the percentage of such whisky and the country of origin thereof."

>>14716097
If you don't drink Old Grand Dad 114 neat you're a baby

>>14725871
WORK DAY OVER, TIME FOR RELAX AND WHISKEY
IT'S 6 PM
IT GIVE BIG PENIS LIKE LOCAL WILD ELEPHANT

>all of your friends are into whiskey
>hate the stuff

What garbage do I have to drink enough times so I can at least pretend to like Whiskey?

>>14736418
https://www.youtube.com/watch?v=Wc5qr5v0BZk

Never had Johnnie walker Green, can get it for £45, live abroad.
Has 15 year age statement, don't know if they dropped this.
Could also get Monkey shoulder.

Heard green has declined in quality, extremely disappointed when I got a bottle of Gold label.
For comparison Red label is £16, Black £26
Glenlivet 12 or Glenfiddich 12 are £40

Honk Kong, leaving soon

>>14736449
The Green is the best thing you mentioned out of all of those.

I am Japanese.
Nikka than Suntory.
Suntory also beautifully decorates bottles with products. Nikka sells the contents. So don't decorate it.
I love Nikka. And the Scotch that Nikka modeled is still wonderful and great.

what gives, o' wise ones?

what must I do, so that rice no longer sticks to the bottom and turns crispy?

>inb4 use non-stick stove pot

>>14736539
Are you washing your rice?

>>14736524
Nikka is also still relatively affordable whereas non-Toki suntory has all crested at least 100 retail

>>14736418
You could just not like whiskey and tell them you're not a whiskey drinker. You don't have to pretend to fit in all the time you autist.

>>14716097
>What's your favorite whisk(e)y?
Jefferson Bourbon, Suntory Toki, Jameson, and any 20+ year old I can get my hands on

Why do indians like chivas so much
Why do mexicans like buchanan's so much
Why do rich idiots like macallan so much

>>14736524
I can always tell when this guy posts due to the particular blend of ESL.

do you drink while playing mahjong? I have made that mistake too often....

>>14736346
See >>14735421
>But that is a matter of trade agreement, not static law.
and
>>14735762
>2005 U.S.-Australian Free Trade Agreement.

Also See
>Subpart A. Scope
https://www.law.cornell.edu/cfr/text/27/5.1
(b) The regulations in this part shall not apply to distilled spirits exported in bond.
>>14734713
The wording is not quite how I remember it in this document though.

>>14736418
https://www.youtube.com/watch?v=JbepN4dKLbU

>>14736449
I'd go for the Glenfiddich or Glenlivet.
Green lacks in intensity even compared to those light Speysides (and here it's more expensive too).
Black or double black if you're looking to drink cheap.

>>14716984
>Jim Murray
That fat fucking limey can't tell good whisky to save his life. He's a marketer just like every other "whisky award" made out of chocolate medals like the IWSC, San Fran Spirits Competition and Whisky Awards.
Lost Spirits sells itself as a tourist attraction. They buy sourced spirit and then microwave woodchips with it. Its basically new make with a shit gimmick.

>>14718959
>Glenfarclas is one of the last independent family owned distilleries left in scotland
So is Glenfiddich but that means absolutely nothing.
Glenfarclas used to be good but their quality stuff (Family Casks series) are even more overpriced then Glendronach single casks.

>>14738103
Suntory does not sell "Toki" in Japan.
I bought a reimported item. It was a little expensive.
It's young.
OLD, KAKU, ROYAL, RED, TORYS.
The feelings that Japanese drunk people have for Suntory are complicated.

>>14738916
I don't play mahjong. I know the rules.
Mahjong in Japan can lead to dangerous friendships, depending on the profession.

>>14739834
>(b) The regulations in this part shall not apply to distilled spirits exported in bond.

I'm pretty sure that's referring to it being exported FROM the US, not into it, other-wise it would say "imported".

>>14728750
>>14729250
>>14728755
yamazaki 12 and up is great but youre paying 200+ for a 12 yr and 2k for a 18yr and the 21 yr is like 10k (sampled pretty much all of them at their distillery, the expensive ones are kinda worth it)
hibiki is overrated unless you get the 18yr
hakushu is alright and is priced normally still I think
nikka is shit
the rest are shit

also whats the deal with Balvenie getting marked the fuck up to 100 bucks in CA it used to be 50 and is a great middle tier bottle

>>14739840
Most annoying tasting notes to hear from people regarding Whiskey:
>smooth
>sweet
>spicy
>strong

While "vanilla" isn't up there, in about 1 to 2 more years, it very well could be.

>>14736418
dab on them with nice beers, spirits or rum cause you dont need to conform unless youre a non drinker then you need to fuck off or conform

>>14740420
>dangerous friendships
this whole site is a dangerous friend! I like you! lets all drink together someday

>>14716097
So, I think I've figured out my drinking schedule. I've only been drinking whiskey for around 3-4 years, but so far, I think I've got it narrowed down to:

Spring: Scotch-Bourbon
Summer: Bourbon
Fall: Irish-Scotch
Winter Irish

General preferences, not some hard-coded rule I have, I've simply looked back on my drinking habits during these seasons and noticed that pattern.

>>14740682
>also whats the deal with Balvenie getting marked the fuck up to 100 bucks in CA it used to be 50 and is a great middle tier bottle
Don't know, it's 60$ in my state. Probably just local supply and demand.

>(sampled pretty much all of them at their distillery, the expensive ones are kinda worth it)
I like whiskey, but no whiskey will ever be "worth" 10K. Even the 25 year olds. People buy those for prestige alone.

>>14740694
I think spicy and strong actually mean something.
Vanilla is up there, every whisky tastes of vanilla.

>>14740709
Is it at all seasonal or do you just have a roughly year long cycle?
You'd be far better served making time for world whisky, and not over representing Irish whisky.

>>14740736
its all about perspective, the 21yr are auction sales only at this point but the 18yr I think can be found for 800 sometimes in japan

>>14740741
>spicy and strong mean something
To untrained palettes, or younger people, all whiskey is "spicy" and "strong". Usually if someone wants a spicy whiskey, they're referring to a specific category that has an extra emphasis on the spice, like rye, or heavy rye bourbons.

>Vanilla is up there, every whisky tastes of vanilla.
That's because vanillin is an aldehyde of Oak, which whiskey is aged in. That being said, I've had numerous whiskey's where vanilla wasn't even detectable, namely J&B Rare, Rittenhouse Rye, Green Spot, and Birddog (Birddog has an overwhelming dusty corn note).

>>14740745
It's just what I tend to prefer during those seasons. I don't exclusively drink them during those periods, but recalling what I drank during those seasons the most. For example, in Fall I tend to drink scotch and Irish like Redbreast 12 and Knappogue, but then I generally just drift away from scotch and more into Irish. It's just a fun little analysis I spent some time thinking about. Probably because scotch and Irish are both very festive whiskey's, while sitting out doors or going over for other people's houses for summer events it's fun to hear the insects with a nice glass of sweet bourbon, and it bourbon stands up to ice better than other whiskey's so it's also quite refreshing in the heat.

>>14740745
It's just what I tend to prefer during those seasons. I don't exclusively drink them during those periods, but recalling what I drank during those seasons the most. For example, in Fall I tend to drink scotch like Singleton and Glenlivet, and Irish like Redbreast 12 and Knappogue, but then I generally just drift away from scotch and more into Irish. It's just a fun little analysis I spent some time thinking about. Probably because scotch and Irish are both very festive whiskey's, while sitting out doors or going over for other people's houses for summer events it's fun to hear the insects with a nice glass of sweet bourbon, and it bourbon stands up to ice better than other whiskey's so it's also quite refreshing in the heat.

>>14740420
>Mahjong in Japan can lead to dangerous friendships, depending on the profession.
Please elaborate. Tell me more about which professions lead to dangerous friendships and why.

>>14738916
yeah this guy rules. That majhong quote might be the most interesting thing posted in the last 4 whisky threads.

>>14740694
Add to that list
>Classic bourbon flavor

What the fuck are you talking about? Are you referring to the cinnamon? The brown sugar? The honey? The apples? The caramel? The Vanilla? The oaky wood? The char? The molasses? Pecan pie, nuts, tobacco, and banana? Marzipan, butterscotch, maple, chocolate, mint, nutmeg, anise, corn? These are just the "classic notes" too. That's 21 fucking notes, narrow it down, WHAT THE FUCK DO YOU MEAN?

>>14736418
>What garbage do I have to drink enough times so I can at least pretend to like Whiskey?

The advice I give people who wanna 'get' it asap:

1. watch a handful of ralfy vids to get an idea on how to enjoy a pour. you don't have to be pretentious about it, but it helps to know how to smell it, 'chew' it, what/where to look for etc.

2. Buy a bottle of laphroaig 10. Once you open it, you don't consume ANY other liquid than water. Beware the neck pours taste worse than the rest, and the peat mellows a bit after the shoulder.

It's not gonna be pleasant, laphroaig does taste like burning bandaids at first. Be patient with it. Don't slam 3 shots a night to tell yourself you got through the bottle. Just take your time with each glass. It can take me up to an hour to finish a whiskey even/especially when I like it. Part of the experience is feeling the heat on your breath and looking for residual flavor between sips. You will. Not. Like. It. at first, but if you trust that there's something people enjoy about it and really savor sips and look 'past' the bandaid, you'll probably find it.

Also, watch black 47 or braveheart while drinking it.

finish this routine in earnest and you will find that you either enjoy scotch or bourbon.

>>14740830
>recommending Laphroiag 10 to someone new to whiskey who doesn't "get it"

Awful advice. Take a lap. He's going to want to buy something simple, approachable, and cheap, not a 50$ peat-trap.

>>14736418
Try starting with some Irish whiskey's like Jameson and Bushmills. They're smooth, light, and contain hints of floral notes with slight sweetness.

Use ice in them if the taste of alcohol is too strong for you.

Alright, so now I've had a 95% rye (Bulleit) and a 51% rye (Sazerac)

The bulleit is a cleaner, lighter whiskey with less complexity but very dry and pleasant

The sazerac is spicy, messy, rich and smokey, with a lot going on, but closer in taste to a high-rye bourbon with a bit of sweetness to it. This leaves me conflicted, as I like the taste, but I wonder if this is truly "rye whiskey" if it's only 51% rye. I've heard the term "barely legal rye" to refer to ryes like this, but what's common in other rye whiskeys? 49% non-rye seems like a waste of the style, especially when 95% tastes great too

>>14740851
>if it's only 51% rye
In order to be called a Rye whiskey in the US, it has to have at least 51% rye. A 49% rye whiskey is not a rye whiskey, it's just whiskey (or bourbon).

>>14740859
Yeah, I'm saying the bare minimum of 51% still seems quite low, and wondering what is typical of other rye whiskeys and what to expect of higher priced ryes. Do rye drinkers go for the highest rye mashbills and look down on the lower % ryes or is it all acceptable?

What are some good starter whiskys/bourbon that you all would recommend? I've really only drank beer and mixed drinks, nothing straight before, but this thread makes me want to try it out.

>>14740867
I don't know of any dedicated Rye drinkers, I just know that people who drink a lot of rye get triggered when you say "Oh yea, Rye, I don't drink it that often, it's too spicy" and go "REEEEEEEEE, RYE CAN BE SMOOTH WITHOUT TOO MUCH SPICE"

But no, not many people care about the 51% mash bill. Of course, there's bound to be autists obsessing over it, it's not something that someone will fight you over.

For bourbon I drink Basil Hayden's, for scotch I drink Laphroaig.

Has anyone ever had Bruichladdich? Is it worth the higher price?

>>14740870
How old are you?

>>14740851
>sazerac is spicy, messy, rich and smokey, with a lot going on, but closer in taste to a high-rye bourbon with a bit of sweetness to it
>a bit of sweetness
Sazerac is basically the Arizona green tea of the whiskey world: it's so disgustingly, sickly sweet that any "nuance" is lost behind all the up front sugar. There's a reason they rim the glass with literal wormwood.

>>14740882
Compared to the Bulleit, it's definitely sweeter. That's the thing, I like the Bulleit for how dry it is but the Sazerac has a lot of flavor, including a strong smokiness that I'm enjoying.

If you have rye suggestions, I'm happy to take them. Even before I tried straight rye, I'd drink bourbons with higher rye %s and not understand why it tasted so much better

>>14740870
Scotch
>Dewars
>Loch Lomond 12
>J&B

Irish
>Tullamore Dew
>Jameson
>2 Gingers

American
>Rittenhouse
>Michters
>Redneck Riviera

Bourbon
>J.T.S. Brown
>Weller
>Bulleit

Canadian
>Black Velvet 8 Year Old
>Crown Royal
>Pike Creek

Sometimes you just need to taste the right whiskey in order for it to open your palette up.

>>14740898
Have you had Dad's Hat?

>>14740880
I'm 22.

>>14740915
Nah, is it good?

>>14740903
Thanks for the suggestions, I've saved them. All my friends stuck to other drinks so I never went out and tried them. I actually have had Jameson before now that I remember, tasted like acetone. Is that right?

>>14740936
It's rated 90/100 and it's won a few awards.

>>14740940
I've won some awards and I'm a piece of shit. What do YOU think?

>>14740939
>I actually have had Jameson before now that I remember, tasted like acetone. Is that right?

That would be the alcohol. I suggest trying it with ice. Your taste buds just need to adjust to the higher alcohol content of whiskey. How old are you exactly? Because most of the time, I find that it's younger palettes that have trouble with higher proof tasting.

>>14740947
>I've won some awards and I'm a piece of shit.

Lets be honest here, awards from community football and spelling B's aren't really "awards".

>>14740949
I just turned 22. So would you suggest having a small amount over and over again to get used to it?

>>14740959
You might just ease into it as you get older. I remember having Jack Daniels on my 21st birthday. Tasted awful. I mean, it still tastes awful, but I can now actually taste notes in it that I couldn't before because of the overwhelming sensitivity to the 40% alcohol content. Now I can drink 120+ proof whiskey's without the alcohol bothering me almost at all.

>>14719719
>>14720285

Pittsburgh is unironically one of the best cities in America, and the housing market is still pretty cheap. Glad I moved here when I did

I liked this one, but is it considered good?
Should I just stop here or try more expensive whiskey?

>>14741037
>wild turkey
>not going for 101
What the fuck

>>14741048
It isn't available in my area.....
The store has Wild Turkey Rye tho

>>14741037
There's literally so much wrong with this post...how...

>but is it considered good
Why should that matter if you like it? Generally, yes, but the 101 is considered to be the better version.

>should I just stop here
Why? There's not only better and more different bourbons than that, but also better and completely different categories of whiskey.

>try more expensive whiskey
Spend money on what you want to spend money on. There's definitely amazing expensive whiskey, but how much are you willing to spend and what do you consider expensive? Cost is not often a benchmark of quality after all, at least not in the whiskey world.

>>14741037
There's literally so much wrong with this post...how...

>but is it considered good
Why should that matter if you like it? Generally, yes, but the 101 is considered to be the better version.

>should I just stop here
Why? There's not only better and more different bourbons than that, but also better whiskey in completely different categories.

>try more expensive whiskey
Spend money on what you want to spend money on. There's definitely amazing expensive whiskey, but how much are you willing to spend and what do you consider expensive? Cost is not often a benchmark of quality after all, at least not in the whiskey world.

>>14740708
Thank you.
Very happy.

>>14740788
Mahjong in a small social area is no problem.
Human relationships that spread with mahjong. That is the problem.
Bankers play big games.
Mahjong relationships connect with yakuza.
Mahjong with local magnates undermines one's own neutrality.

Today's dinner is on delivery because my wife is busy.
I think that Japanese whiskey nowadays is generally under-aged due to lack of goods.

>>14740839
he can take my advice and actually learn to enjoy whisk(e)y like his friends, or he can start by taking mediocre-low whisk(e)y like jameson or bushmills and trying to turn it into water. It's like acclimating to the temperature of a pool by jumping in the deep end or getting in one inch-per hour. different strokes I guess.

I do know that I enjoy lagavulin, artbeg, aberlour, et. al. and still don't like jameson or bushmills. They taste gross.

>>14740898
knob creek twice barrelled is good.
kentucky owl is also good, but more expensive.

>>14741121
what do you do for money, friend? Is the yakuza really still influential and dangerous? I thought they had been scaled back a lot the last 25 years.

>I think that Japanese whiskey nowadays is generally under-aged due to lack of goods.
and he's objective in evaluating his country's whisky. my love for the japanese people has increased.

>>14722509
a classic

>>14732653
this. ardbeg is much better than laphrioag

>>14741750
it's getting really off-topic but I just saw an interview with an ex-yakuza and it was pretty interesting

look up "confession of an ex yakuza leader" on youtube

guy that recently enjoyed the Glendronach 15 here.

I'm going full retard and buying this 17$ bottle to really put in contrast how two whiskies of the same style can differ in quality.

plus after blowing just under 100$ on a whisky I gotta scale it back a bit...

>>14741863
The thing about these cheap as hell blended scotches are that they arent BAD... just watered down to fuck with virtually no interesting qualities remaining. Unlike bottom shelf american or canadian stuff that tastes like paint thinner

>>14740878
I love Bruichladdich but not sure what higher price is for you. Most of their core range i can buy for $50-$60.

>>14728406
Shit ur right
I just emailed them a heads up

>>14728406
How did they miss this

>>14740830
>1. watch a handful of ralfy vids to get an idea on how to enjoy a pour
No. Don't do this. Ralfy adds water and adding water is for faggots and women.

>>14742955
Fucking 2 spoonfulls of water too. I'll never understand that shit

>>14741738
>Haha, I like expensive smokey scotches
>but I dun leik popular irish XD
>do I fit in yet ma?

Holy fucking yikesarooni

>he can take my advice and actually learn to enjoy whisk(e)y like his friends

Unless he doesn't like smokey scotches, then he's just wasting money on shit he'll never finish, retard, quit making wild ass assumptions that make no sense, especially when I'm actually giving him advice on how to learn to enjoy whiskey while you're just throwing shit at him like a bum

>>14741889
You've clearly never had bottom-shelf American. Heaven Hill, Ezra Brooks, Evan Williams, JTS Brown, Old Gran-dad, and Very Old Barton blow virtually every other bottom-shelf whiskey out of the fucking water. These are all sub-20$ whiskey's that don't just beat out everything else on their shelf level, but compete with things in the 20+/30+ dollar range.

>just watered down to fuck with virtually no interesting qualities remaining.
All whiskey has a minimum of 40% ABV, literally the same exact percentage as Glenlivet 14, so what exactly do you mean by "watered down to fuck"?

>>14742955
>No. Don't do this. Ralfy adds water and adding water is for faggots and women.

>>14743342
He's not wrong