Aqua Vitae Dram Discussions

[Massages4Tony]

I looked to see if there were any whisky threads on here, and to my surprise, the search came up blank.

In the world of distilled, fermented grains, aged in barrels (specifically Whisky/Whiskey), what is your all time favorite?

What bottle(s) do you own that are rare, hard to find, or expensive?

What is your flavor profile?

It can be Scotch, Irish Whiskey, Canadian Whisky, Bourbon, Kentucky Bourbon, Small Batch American Whiskey, Japanese, Taiwanese, Welsh, Italian, South African, Mexican, Rye, Corn, Barley, Rice...

Looking forward to hearing from all.

I’ve delivered classes in Philadelphia and parts of NJ, all pre-COVID, and had tastings where I have broken out my stash, as well as had everyone bring their own favorite. It’s always been a good time.

 

[Massages4Tony]

My favorite is Aberlour, but not what you can readily buy. I picked up a private cask bottle while in Dublin, a 28 year old single malt that is smooth and very flavorful.

My favorite that is readily available is Nomad Outland Whisky. It’s distilled in Scotland, then shipped in oak barrels by sea to Jerez, Spain, where it is finished in Gonzalez Byass PX Sherry Casks. It cannot be labeled a Scotch, since it was not bottled in Scotland. About $35-$40 a bottle here in NJ, not available in PA. This is a Sherry Monster.

My rare whisky’s are an Italian Whisky, Puni Alba - not exported, and there is, to date, only one Italian distillery for whisky. Macallan Fine Oak 25, and a Karuizawa 1984.

My flavor profile, I’m at the Sherry Monster end of the spectrum, though I do dabble in the peated from time to time.

 

[njlefty]

My drinking days are over due to health reasons, but I was mostly a Scotch drinker.

I probably sampled all of the single malts over the years. I also had the blend Johnny Walker Blue, which at $200 a bottle was good but still overpriced.

My favorite single malt was Lagavulin 16 Year. Pour it neat with a little spring water and you could smell salty Sea breezes with each sip.

 

[AutomaticSlim]

It gets the job done!

 

[248Lancer]

I used to work with a little firecracker of a Scotswoman who on every trip home smuggled back a variety of bottles that were local to her home town and not made for export. My favorites were the ones distilled over open peat fires, which infused the smoke And earthy aromas into each sip. Heaven on earth, but I can never remember the labels she shared.

 

[Massages4Tony]

I used to work with a little firecracker of a Scotswoman who on every trip home smuggled back a variety of bottles that were local to her home town and not made for export. My favorites were the ones distilled over open peat fires, which infused the smoke And earthy aromas into each sip. Heaven on earth, but I can never remember the labels she shared.

LOL, anywhere I go, I bring back local bottles. Was in Scotland last April, came home with 7 bottles. Declared them, and they did not charge me duties. December of 2018, I was in India. 11 bottles from there, amazing tastes, no duties, and paid a total of $42 US for them.

 

[이 회장님]

This thread is making me thirsty.

 

[VJLUTZ]

If you want to try some good shit, drink Absinthe. Very smooth, high quality buzz IMHO. No hallucinations, despite the hype.

https://www.absinthes.com/en/absinthe-apocalypse-p1205

 

[Massages4Tony]

If you want to try some good shit, drink Absinthe. Very smooth, high quality buzz IMHO. No hallucinations, despite the hype.

https://www.absinthes.com/en/absinthe-apocalypse-p1205

No, not hallucinogenic, the compound in there, thujone, is in such trace amounts that it was no more impactful than alcohol. You get asked lots of questions when delivering a session on whisky...

 

[Massages4Tony]

My drinking days are over due to health reasons, but I was mostly a Scotch drinker.

I probably sampled all of the single malts over the years. I also had the blend Johnny Walker Blue, which at $200 a bottle was good but still overpriced.

My favorite single malt was Lagavulin 16 Year. Pour it neat with a little spring water and you could smell salty Sea breezes with each sip.

View attachment 13844

A Peat Monster’s dream.

 

[이 회장님]

I love Baileys. Pour some on Vanilla ice cream is as good a feeling as going to an amp. lol.

 

[248Lancer]

LOL, anywhere I go, I bring back local bottles. Was in Scotland last April, came home with 7 bottles. Declared them, and they did not charge me duties. December of 2018, I was in India. 11 bottles from there, amazing tastes, no duties, and paid a total of $42 US for them.

This chick showed up at an office happy hour with 2 dozen different labels once - I Can only assume she was over the Volume threshold. Her luggage must have clinked very loudly.

 

[njlefty]

A Peat Monster’s dream.

Yeah. I always thought Glenlivet was overrated. It seemed to be the popular one here, but there were better and far more interesting ones than the standard Glenlivet. Auchentoshan of the lowlands was great, for instance.

 

[krideynyc]

The three I stock are Hibiki Harmony, Aberlour 16, and Oban 12.

More of a Mead guy, as I homebrew my own. I do them in gallon batches, and try to make enough to match my consumption. Have about a dozen jugs aging in the garage.

 

[Massages4Tony]

I still have an unopened Hibiki 12, and 17.

 

[Massages4Tony]

And a few others...

 

[Massages4Tony]

The three I stock are Hibiki Harmony, Aberlour 16, and Oban 12.

More of a Mead guy, as I homebrew my own. I do them in gallon batches, and try to make enough to match my consumption. Have about a dozen jugs aging in the garage.

And all three are very nice.

 

[feetguy1]

 

[Massages4Tony]

Some of the rules associated, first, we start with the big player.

Scotch

Has to be produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:

• Processed at that distillery into a mash
• Converted at that distillery to a fermentable substrate by only endogenous enzyme systems (this means only enzymes produced by the malt itself, no added enzymes)
• Fermented at that distillery adding only yeast
• Distilled at an alcoholic strength by volume of less than 190 US proof
• Is fully matured in an taxed warehouse in Scotland in oak casks of a capacity of 185 US gallons (or smaller)
• Aged in those casks at least 3 years
• Retains the color, aroma, and taste of the raw materials used in, and the method of, its production and maturation
• Contains no added substances, other than water and plain caramel colouring
• Comprises a minimum alcoholic strength by volume of 80 US proof

It’s a fun hobby.

 

[njlefty]

And all three are very nice.

If you had to pick a blended Scotch, what is your choice?

I believe in Scotland the Number One blend is The Famous Grouse.