Unlike many things in life, I have found the quality, flavorfulness, and smoothness of single malt Scotch to be directly proportional to the cost of the Scotch.
When all things are said and done, more things will be said than done!
Thank you Monksey, the chances of me stumbling across this in England seem slim but you have certainly set me searching. Have you tried any of the marvellous variety of Japanese whiskies now available?
Originally posted by badburn: Unlike many things in life, I have found the quality, flavorfulness, and smoothness of single malt Scotch to be directly proportional to the cost of the Scotch.
you should try Spayburn, a LOW PRICE , FLAVORFILLED DRAMM ! , Enjoy, Vince
S.N.O.B.1012 News from the dining room table, <br> " Pass the gravy please"</br> vince579@comcast.net
Posts: 1589 | Location: 159 Knobvue Drive, Freedom Pa 15042 | Registered: July 12, 2002
I have spoken with my good friend who used to be a professional Whisky & Bourbon taster and worked for a great distillery. He is unaware of any ritual, except to say that if you are providing a quality whisky to a guest, it is bad form not to provide a jug of spring water for the receipient to use, if they so wish. If the whisky is cask strength, then not offering water is very bad form, as drinking it neat will only numb your taste buds and stop you getting full flavour from your drink. However, if the drinker does not wish to add water, then that is their choice, and equally OK - The drinker should drink it as *they* wish it to be.
Also to quote, "sniffing the cork? That's a tad pointless old fruit, we are not talking Bergundy you know. Get your nose in the dram!".
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Posts: 1054 | Location: Preston, UK | Registered: May 08, 2002
I'm surprised I hadn't replied to this thread yet, but I love the Glenfiddich 12 and 15 year, and have heard good things about the older batches as well.
Also, Johnny Walker Gold and Blue are excellent, but only worth it if you buy them duty free in Mexico for about half price... oh I do miss at least one thing about living near the border
Posts: 417 | Location: Amarillo | Registered: August 15, 2006
It's probably worth pointing out that Gold and Blue label are blended whiskies, but never having had either I couldn't praise them or slag them off either.
I always say that my favourite whisky is the one I am drinking at the time, but the best I ever tasted was one from Adelhi Distillery that was a single cask bottling of a 34 year old Glen Grant, a first fill sherry, very deep with sherry overtones and outstanding with any Cuban cigar. Sadly, I no longer have it as it is now imbibed, but I do have a 1969 Adelphi Glen Grant that I have had now for about 7 years. One day I will open it, but only when the mood is right..... Oh the memories!
----------------------------- S.N.O.B #1007, Ambassador from the Court of St. James.
Posts: 1054 | Location: Preston, UK | Registered: May 08, 2002
yes that sounds like great advice. to add a freind that was travelling through scottland found himself in some small out of the way tavern, behind the bar was a wall of different kinds of whisky the barman asked what he would like to drink he asked for a malt whisky i cant remember what type he got the barman asked would you like water with that!! well of course he said yes; well he filled the glass right to the brim and then tipped the water out and said to my freind and thats all the water you will need well imagine how dumb founded he was at first. well the rest of the day he spent trying the different malts.
yes once I cant remember the Type but it was one of its first releases in a square type bottle with a class lid and red ribbion on the neck. Like all new whiskys starting out it was a bit sharp with that in your face oak that was due to learning I havent since tryied any since although i here the japs a doing some go stuff now.
quote:
Originally posted by algernon: Thank you Monksey, the chances of me stumbling across this in England seem slim but you have certainly set me searching. Have you tried any of the marvellous variety of Japanese whiskies now available?
Glad you like it , I have 2 unopened bottles sitting here just waiting to have the cork pulled , I am working on a 16 YO Laugavulin right now that I had set aside for a visit from Doc Barry but I dont think he is going to be in the Burgh any time soon , so I figured I could open this one & get one to put back the next time I get to the store !!, I just love the Job that Pays you to drink & smoke at work, almost as good as a bartender, but I get to sit & enjoy my cigar when I feel the need. ! hahaha, Merry Christmas ! Enjoy, Vince
S.N.O.B.1012 News from the dining room table, <br> " Pass the gravy please"</br> vince579@comcast.net
Posts: 1589 | Location: 159 Knobvue Drive, Freedom Pa 15042 | Registered: July 12, 2002
Re: Sullivans Cove single malt. The 60% American Oak (6 years) is rated in the 2007 edition of "Jim Murray's Whisky Bible" at 95 from 100. The French Oak is rated at 90. The French Oak is mentioned by Mr. Monksey in an earlier post as a gold medal winner. The American Oak has overtaken it.
Originally posted by Monksey: Algernon,Saxon9075 and Bones I noticed you Talking about the sullivans cove single malt Whisky, i happen to have followed this whisky in Australia for some time as there is a revergining whisky industry taking hold again.
I have tried this whisky from a two years old right through to its current age of eight years, and can tell you that yes in the early days it was a rip snorter very volitile lots of splintery wood oak Not alot of character.
I noticed from the four year mark that the flavours were starting to come togeather Defined port oak flavour with good mouth feel.
At the seven year mark well what can I say the whisky is now showing some deep choclate cigar, with some nice light smokey characters,really well defined, and thats just there 40% whisky, the cask strength aged in french oak Won a gold medal in the south australian whisky awards and the cask strength aged in American oak once filled bourban barrel won silver Out of the 400 something whiskys I think it was about 12 that won gold.and we are talking about some 12 to 30 year old drops from around the world.
if your interested i can try and find the news letter it came from, if you want to get some of this whisky go to www.tasmaniadistillery.com.au I think thats the web site.
I hope this helps to shed some light on a unknown whisky.
Sullivans Cove in particular and Tas singles in general are making quite a name for themselves. Problem is limited production. Most never leaves OZ. Patrick Maguire, the Master Distiller at Tasmania Distillery, will ship. Not cheap, although worth it.
Posts: 8 | Location: Singapore | Registered: January 27, 2007
I was sure I had posted on this thread last year, but apparently I did not (Or they deleted my posts)
I enjoy Single Malt Scotch almost on a daily basis.
My favorite as Vince has suggested is Lagavulin 16-yr-old, but it is sometimes difficult to find and a little expensive at about $75.00 a bottle here in NYC.
I have found Bowmore 12 and 15-yr-old to both be very good and I usually have 2-3 inches in the evening with a little pre-dinner snack.
I have also enjoyed Balvinie Double Wood, Aushentochen, Dalwhinnie, Dalmore Cigar Malt and The Glenlivit (which I no longer enjoy because it has an iodine taste that I just don't like)
Other Scotches that I have savored were blends. Johnny Red, Black, Blue, Gold and Green have at one time or the other passed my lips, as have Grants,Chivas 12 and 18 yr old and something I had while I was in Scotland, but the name escapes me It was something that is not usually exported and was enjoyed while I was watching a soccer match with some locals. We drank a lot of Scotch, smoked a lot of cigars and actually ate Haggis (which I don't recommend)
This message has been edited. Last edited by: Docbarry,
Doc ***** Tobacco is a filthy weed, I like it...
SNOB Member 1033 1/3
Posts: 9152 | Location: New York City | Registered: May 02, 2002
Doc Barry--having just celebrated Robert Burns'birthday--complete with haggis and copious amounts of Scotch--I would have to say that not all haggises are the same. Our table of 10--all new both to the honoring of Robert Burns (of sacred memory) and haggis--universally pronounced the haggis delectable. My wife makes a great haggis!
Posts: 671 | Location: Connecticut | Registered: September 06, 2002
