About fifteen years ago, I walked into a liquor store and began my journey into Scotch, first with blended Chivas Regal and Johnny Walker Black and then I began trying single malts such as Glenlivet and others. It was just happenstance that I picked up a bottle of Laphroaig 10 and fell in love. I've forced myself to explore others, but if I had to settle down and commit to one, that would be it. I've bought at least one bottle the past fifteen years if not more.
Bro lephroig is one of the whiskies that is coming in my birthday box. I picked out a select few bottles for my birthday thats coming up. Scotch is making a big approach while American bourbon can just sit back and blend in the background. In the middle of all this you’ve got Irish whiskey making statements that get everyone’s attention. Such an amazing box. Oh I’m also getting the unaged versions of each whisk(e)y. Along with a bottle of potato, oat, and meed vodka styles. A bottle of each. All of that for $150. Boy am I excited.
Would you make a video of recommendations for how to stock a whiskey cabinet that includes all the different major types of whiskey that we could build from.
Question: There was a huge amount of drama in my local bourbon group recently due to someone getting charged a $2.00 neat fee on their receipt. It was never mentioned by the bartender or on the menu. The bartenders in the group were split on weather or not all patrons should assume a neat charge. Also stating that the charge is because a neat pour is larger than a "shot" which is the price often listed. The issue is every bar seems different, and some claim neat or rocks charges and others do not, some do 1.oz others 1.5 some 2. What are your thoughts on this? Does Texas have a more standard charging/pour system and is it okay to be upset about a rocks or neat charge when not listed on the menu or by the bartender?
Have this at home and really love it (as my childhood was full of rynnig thru pine woods, so it reminda me off). Oh and even in this Laphroaig Im getting prominent vanila note (in direction of pear or cream cheese froating) in the aftertaste.
So when I first opened my L10 I loved it. Earthy smoke wood all good. Now when I get a wee drip, all I get is nail polish and acetone, what happened to it or is it me? It’s not old and stored in a cool dark cabinet. I never pour a dram, just small samples like on the videos. Help.
I am also tasting this along with you for the first time as well. Bought at Manchester Duty Free in the UK. I actually quite enjoy it. It is a lot up front. I tend to like Whiskies at the extremes, either very smokey, or very smooth. It's something I noticed during a blind taste test.
When I turned 21 I made a 'Prairie Fire' shot. It was supposed to be an ounce of whiskey with a dash of tobasco. But in my ignorance I did an ounce of whiskey (Crown Royal) and a ounce of tobasco. My voice has never been the same.
So I have recently received a 2 liter barrel to play with blending or making my own whiskey. Which I’m having trouble deciding... do I blend my favorite Irish whiskeys? Or try to create my own thing?
You probably need to put something else in it first to prevent over oaking the Irish whiskeys. Maybe wine or wodka to season it/to get rid of the oakyness. (I believe a channel called whisky Wednesday aged some wodka in a barrel for this purpose and posted it on the channel) Maybe you can try to blend the Irish whiskeys you like first in a smaller proportion, let it marry for a few days, see how it turns out and move from there?
Albert Thanks for the advice! I actually thought about putting a wine in before starting my own whiskey. I also have an Irish infinity bottle going in anticipation of starting a barrel.
It's Star Wars! Mos Eisley is code for Moss Islay. What do you think those farmers are making with their "moisture evaporators?" These ARE the drams you're looking for. May Laphroaig be with you!
Love the 10 and was mad excited to get a litre bottle of the 4 Oak, I liked it but didn't love it, worse still it hated me! Every single fecken time I took a dram I got a headache and had to give up on it, I've never had that reaction like that from any other whiskey. Luckily my wife is a whiskey peat monster goddess and polished off the bottle for me lol. My most violent, and - I'm not ashamed to admit "sexually enlightening" drinking experience was the Ardbeg Kelpie, that salty smokey sea beastie slapped my ass so hard two of my front teeth fell out ;)
Tennessee Hills Distillery in Jonesboro, TN is now producing a whiskey labeled as bourbon that has an age statement of 2 years. Does this legally fall into the category of bourbon?
My most violent drinking experience of all time was Campari. If you havn't had it, imagine eating a grapefruit like an apple; that's what it tastes like.
I love campari, not straight though. I didn't like it at first either. I like grapefruit though, but without the pith :p I recommend the classic negroni with fresh vermouth (read: not destroyed by oxidation). Since we're at a whisky channel I also recommend the unholy triniti with compass box spice tree.
@@haroldfitzpatrick5900 vermouth is just like wine in terms of oxidation. It's just slightly fortified to ~16-18%. It does not oxidize as quickly as wine but optimally you need to finish a bottle in 1-2 months. Otherwise it can get a bad taste. Putting it in the fridge helps, I also use 'private preserve' gas to prevent oxidation. You can also get smaller bottles of vermouth, in Europe Carpanta Antica is available in 35,5cl.
damn I want to try this! My problem is that I am not flying anywhere for a while... so if I wanted to get this from my airport I would have to pay like $35 to park for 10mins so I could run in and get it!
I received this from my sister in law who lives in England.... I held off opening because I'm a talisker 10 drinker... I had hopes after this review... it disappointed... it was too sweet and lacked body... like watered down juice... I will drink it... but would trade for a talisker any day.
Even though it is focus on marketing, I would love to see you guys doing a review of the white walker by Johny Walker, cold and at room temperature, please!
You mentioning different oaks to make the 4 oak reminds me: y'all here about the Charter Oak brand yet, and their 15 yr bourbon that's aged in Mongolian oak that should be hitting the market any day now?
Im not sure if this is applicable, but in chemistry labs to avvoid dillution one never cleans inbetween samples as long as you are always increasing the concentration inbetween them. Wouldn't this also be a good practice for whisky pouring ? As long as you always poor the simplest less peated whisky first then you will not have to clean inbetween as cleaning it and adding small drops of water is more contaminating ? But then again you might introduce some very conflicting aromas so maybe not
Just for scotch/irish or alsy for bourbon? I don't smell it in scotch/irirh whiskies either but bourbon is just a wood bomb to me, can't seem to taste anything else than woodyness in bourbons like Elijah Craig and Knob Creek.
Nathaniel Streb any islay followed by Redbreast would be heartbreaking. A big enough difference like that, i don't think its a dick move to request a new drink. Best way if its a situation like that, "is this how this should taste? I think there may have still been part of friends drink still in the jigger"
You guys need to check out Glyph Molecular Whiskey. It's a "lab-made" spirit that this company in Silicon Valley called Endless West made. They're trying to make good whiskey by strictly using the chemistry that makes good whiskey.
How bout another best of show. How bout a Best Budget whiskey. 20 bucks and under. not just voted on by the tribe, but after the tribe votes, then a blind tasting of the top 10?
