If this already exists, feel free to put a link to the proper thread...I searched and found a bourbon thread but alas , no whiskey thread which makes me think my search-fu failed....
But, in case there is not already a whiskey thread:
This thread shall be dedicated to all types of Whiskey.
I will try to make some sort of index up here, as more information is added.
*This is a work in progress...
Whisky / Whiskey
"A type of distilled alcoholic beverage made from fermented grain mash"
Each of the subcategories will be defined and include recommendations at different rough price points. Please feel free to post up a recommendation and I will try to get a rough price estimate....
Scotch
Map of Scotch Regions
Spoiler!
There are very strict rules as to which whiskies can be called Scotch. To be called scotch firstly and foremost, the whisky must be made in Scotland. Second, it must be made according to a manner prescribed in detail, by Scottish law. For more see here: http://en.wikipedia.org/wiki/Scotch_whisky
Single Malt Scotch
To be a "single malt scotch" the whisky must be a "scotch" (duh!) and ALSO be made of ' only water & malted barley at a SINGLE distillery via batch distillation' (see here: LINK)
Blended Scotch
Must be a scotch (see above)..but: Most whisky is blended. It is easier and cheaper to make better tasting whisky than if you attempt the difficult talk of making a single malt. Master blenders do tastings and come up with blends of many different whiskys to achieve a result that they feel is desirable.
Bourbon
Bourbon whiskey is a type of American whiskey: a barrel-aged distilled spirit made primarily from corn. The name is ultimately derived from the French Bourbon dynasty, although it is disputed whether Bourbon County in Kentucky or Bourbon Street in New Orleans inspired the whiskey's name.[1] Bourbon has been distilled since the 18th century.[2] The use of the term "Bourbon" for the whiskey has been traced to the 1820s, and the term began to be used consistently in Kentucky in the 1870s.[1] While bourbon may be made anywhere in the United States, it is strongly associated with the American South in general, and with Kentucky in particular. As of 2014, the distillers' wholesale market revenue for bourbon sold within the U.S. is about $2.7 billion, and bourbon makes up about two-thirds of the $1.6 billion of U.S. exports of distilled spirits.[3][4] (Wikipedia)
American Rye Whisky
In the United States, "rye whiskey" is, by law, made from a mash of at least 51 percent rye. (The other ingredients of the mash are usually corn and malted barley.) It is distilled to no more than 160 U.S. proof (80% abv), and aged in charred, new oakbarrels. The whiskey must be put into such barrels at not more than 125 proof (62.5% abv). Rye whiskey that has been so aged for at least two years and has not been blended with other spirits may be further designated as "straight", as in "straight rye whiskey".[1]
Irish Whiskey
Most Irish pot still whiskey is distilled thrice, while most (but not all) Scotch whisky is distilled twice. Peat is rarely used in the malting process, so that Irish whiskey has a smoother finish as opposed to the smoky, earthy overtones common to some Scotches. There are notable exceptions to these rules in both countries! (Some Irish whiskeys use peat, many Scotches do not)
Japanese Whiskey
Japanese Whiskey production first began around 1870. They started out by trying to emulate Scotch Whisky. Areas of Hokkaido are known to have climates similar to Scotland, and the difficulties of single malt production make it such that mainly Japanese whisky is blended.
Originally Posted by Pawnmower:
hmm maybe ill try again with a bit more water
I wouldn't add water. Seriously (unless you're drinking neat and just adding a couple of drops to wake it up).
Temper the speed at which you drink it. Slow. Slow. Slow. Tiny sips. Be in the right frame of mind and place for drinking it (I suggest a table with one other person in a darkly lit bar/restaurant perhaps after a nice, intimate dinner or sitting at home next to a fireplace with a book). One drink, when you first start drinking islay scotches, might take you 30 minutes to an hour to drink (I wish they still did for me). They're intense and can create an atmosphere unto themselves.
Once you acquire the taste, though... it's dangerous. [Reply]
Originally Posted by NewChief:
I wouldn't add water. Seriously (unless you're drinking neat and just adding a couple of drops to wake it up).
Temper the speed at which you drink it. Slow. Slow. Slow. Tiny sips. Be in the right frame of mind and place for drinking it (I suggest a table with one other person in a darkly lit bar/restaurant perhaps after a nice, intimate dinner or sitting at home next to a fireplace with a book). One drink, when you first start drinking islay scotches, might take you 30 minutes to an hour to drink (I wish they still did for me). They're intense and can create an atmosphere unto themselves.
Once you acquire the taste, though... it's dangerous.
That could be a commercial.
I feel like i need to go now, and do this. [Reply]
Out west, the cheapest place to get it is at Trader Joe's. it's $34.99 for the Macallan 10 year (fine oak). I've found the 12 year (sherry casks) at CVS for $42.99 which is probably 15-20 dollars cheaper than anywhere else.
The best whiskeys I've had recently are Noah's Mill (kentucky bourbon), Westward Bourbon (Portland, OR), and Strannahan's (CO whiskey).
Stranahan's is THE. SHIT. PERIOD.
It's floral, complex, with a citrus finish that just cascades throughout your palate. I cannot recommend it enough.
The best thing to start doing is checking out if bars around town have a whiskey flight. After that, find the smallest town you can. Go to the diviest bar you can. And start ordering them with three ice cubes. You'll find your taste will adjust really quickly.
I like Scotch a lot, but I do prefer bourbons. To me, it isn't a one-or-the-other. I'm bi-whiskual. [Reply]
Originally Posted by Bwana:
Dude seriously a bottle would last me 5 years but I may pick up a bottle for a good customer of mine to try. :-)
My father-in-law is on the Johnny Walker Platinum lately. He'll pour me a finger or two before he heads off to bed.
The other night we spent the night at their house. When we woke up and were having breakfast I said, "Paul. I hope you don't mind, but I finished off the Johnny Walker last night after you went to bed."
Originally Posted by NewChief:
I wouldn't add water. Seriously (unless you're drinking neat and just adding a couple of drops to wake it up).
Temper the speed at which you drink it. Slow. Slow. Slow. Tiny sips. Be in the right frame of mind and place for drinking it (I suggest a table with one other person in a darkly lit bar/restaurant perhaps after a nice, intimate dinner or sitting at home next to a fireplace with a book). One drink, when you first start drinking islay scotches, might take you 30 minutes to an hour to drink (I wish they still did for me). They're intense and can create an atmosphere unto themselves.
Once you acquire the taste, though... it's dangerous.
You gotta work up to the peat, though. You can't go zero-to-Laphroaig. [Reply]
Last time I bought a bottle a drank 4/5th of it on the rocks that night.
Simply delicious.
That is some good stuff for a rye. My problem it is so limited and hard to find. You feel like an old prospector striking gold when you find a place that got its hands on some. [Reply]
Originally Posted by saphojunkie:
You gotta work up to the peat, though. You can't go zero-to-Laphroaig.
Yeah, I tried scotch once at a social gathering with my Texas socialite ex-girlfriend's family, and I ended up discretely tossing it down the drain (which I felt very bad about when I found out the cost).
I tried it again with same ex-girlfriend on a really nice date night at a great restaurant as we waited on our food, and I fell in love with Laphroig. It just had a whole mystique to it (we were dirty hippies at that time, and I think I felt like a cultured badass drinking it). Anyway, it stuck and became my drink of choice for years afterward. [Reply]
