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Slash posted:How was the distillery tour? It was very good. There were a group of 6 or 7 indian (from the sub continent) people that were asking very specific questions about how the whisky was made. They were asking about amounts, percentages and pretty much every detail of the whole process. The guide was able to answer everything they threw at her. I get the feeling there is going to be an Indian whisky distillery opened up in the next few years.
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Jul 27, 2015 17:20
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That Works posted:For a cheap bottle I find the Tomatin to be pretty nice, especially because I do not enjoy a lot of peat. I did the Auchentoshan distillery tour earlier this year, it is near where my family are from in Scotland. I prefer a peatier whisky, pretty much any Islay malt or Talisker. Weirdly, my favourite whisky is the 18 yo Glenlivet. I find it covers all the bases without being overpowering in one area.
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Jul 27, 2015 17:23
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Sludge_McBain posted:It was very good. There were a group of 6 or 7 indian (from the sub continent) people that were asking very specific questions about how the whisky was made. They were asking about amounts, percentages and pretty much every detail of the whole process. The guide was able to answer everything they threw at her. there actually already is: http://www.amrutwhisky.co.uk/
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Jul 27, 2015 17:39
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Mr. Glass posted:there actually already is: http://www.amrutwhisky.co.uk/ Nice one! There might be another coming soon then.
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Jul 27, 2015 17:41
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Google Butt posted:This is the only bottle I have on hand and I don't think one whiskey sour is going to hurt I don't think that whisky is the best for whiskey sours, the sherry tones will clash I think. I've always liked mine with bourbon. Do you like the whisky? It's okay to dilute it btw, most scotch can be diluted and especially cask strength stuff.
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Jul 28, 2015 07:52
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spankmeister posted:It's okay to dilute it btw, most scotch can be diluted and especially cask strength stuff. Most scotch should be diluted with water to help "open it up" - a good general tip is to try to bring it down to ~40%abv (if its already there add only a small drop) no need to be exact, but you also don't want to drown it either edit: don't order it like that at a bar. Order a glass of water with your neat scotch and add it yourself. Deceptive Thinker fucked around with this message at 12:27 on Jul 28, 2015 |
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Jul 28, 2015 12:21
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I didn't see it mentioned the last few pages, but you guys should check out finedrams.com. It's a new site that just launched out of Germany I think. The guy has some pretty unbelievable prices on a good variety of scotch. I ordered a couole nikkas and a couple bottles of kavalan for not overinflated prices. He has a free shipping promo through the end of the month as well. The first order I placed near the beginning of the month has arrived, so it seems legit. Just placed another order yesterday.
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Jul 28, 2015 16:43
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DerekSmartymans posted:Wild Turkey 101 is exceedingly drinkable at 101 proof. Nobody should be giving you poo poo about adding a bit of water or ice to open it up, either. I'll definitely keep that in mind. Went down to the store and got a 1.75 of the Evan Williams small batch. I think I'll be trying that one in the next few days and I can't argue with the price ($20).
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Jul 29, 2015 03:42
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drat, that is a good price for the small batch. My 750 cost me $18 plus tax, and I wouldn't buy it again at that price, but for $20 you can't go wrong. I really don't have much of a palate for whiskey, though. To my mouth, the base line Weller and small batch Evan Williams taste pretty similar, and the Weller goes on sale for $13/750 pretty often.
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Jul 29, 2015 04:56
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It was always pretty funny to me when people give someone a look or make a snide comment when someone wanted whisky with water or on the rocks and tried to act like drinking it neat was the only possible way a man would ever consume it. gently caress you dude. When I'm trying something new at home or a bar I order it neat with a glass of water and a straw and just tip in a bit of water from the straw and sip at a few different dilutions. Gives a nice spectrum of all the flavors in it. Then if I like it after that I'll just get it on the rocks.
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Jul 29, 2015 13:30
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At home, I will put in a small ice cube. This means when I have my first sip, it is full strength, you get hit with the full flavour and experience but ever so gradually the ice melts which lightens the flavour, opens it up and makes it easier to enjoy. I tend not to drink whisky when I am out.
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Jul 29, 2015 14:53
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Doesn't neat mean "with water" and straight mean "just whiskey"?
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Jul 29, 2015 23:54
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Lowness 72 posted:Doesn't neat mean "with water" and straight mean "just whiskey"? Neat is "just whiskey" and straight (up) typically means shaken/stirred over ice then strained and served without ice. Note that straight up also applies when talking about cocktails (e.g. the Martini is served straight up) kirtar fucked around with this message at 00:31 on Jul 30, 2015 |
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Jul 30, 2015 00:16
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I was pretty sure up meant in a cocktail glass.
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Jul 30, 2015 01:03
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That Works posted:It was always pretty funny to me when people give someone a look or make a snide comment when someone wanted whisky with water or on the rocks and tried to act like drinking it neat was the only possible way a man would ever consume it. lol people who judge for this should never be taken seriously.
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Jul 30, 2015 01:05
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I mean I tend to drink everything neat but I drink loving gin and rum neat, at least the first time I try something. On the topic of the most important American drink, what's the best way to make a whiskey sour? Bourbon, fresh squeezed lemon juice, simple syrup. Ratios?
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Jul 30, 2015 01:11
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22 Eargesplitten posted:I was pretty sure up meant in a cocktail glass. Wikipedia posted:In bartending, the term "straight up" (or "up") refers to an alcoholic drink that is shaken or stirred with ice and then strained and served without ice in a stemmed glass.[1] https://en.wikipedia.org/wiki/Bartending_terminology
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Jul 30, 2015 01:13
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Huh. I had always heard that straight meant a single liquor (straight bourbon whiskey), up was how you ordered a manhattan, and straight up meant you had to figure out what they wanted from context. But looking around a bit, the Kitchn and Morgenthaler both agree with your definition. Speaking of manhattans, I don't generally drink flavored whiskeys, but Leopold Brothers Apple makes a really good manhattan.
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Jul 30, 2015 02:31
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If you read down a bit in that Wikipedia article, it points out that there's substantial inconsistency in usage. EDIT to add: The phrase "straight whiskey" has a legal definition relating to the lack of additional ingredients other than the water for cutting down to bottling proof. "Whiskey, straight" is a different thing, and would be well understood to mean neat whiskey when given as an order at the bar. But when placing that same order, "straight whiskey" could be problematic, and you might not get what you expected (although I think the chances of real confusion are pretty low). Semantics are so much fun. And I'm not being sarcastic, either. I honestly love these kinds of language quibbles. Jo3sh fucked around with this message at 02:54 on Jul 30, 2015 |
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Jul 30, 2015 02:37
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silvergoose posted:On the topic of the most important American drink, what's the best way to make a whiskey sour? Bourbon, fresh squeezed lemon juice, simple syrup. Ratios? I like to do: 1 part fresh squeezed lemon juice 1 part simple syrup 2 parts bourbon (been using standard jim beam it actually makes a very nice one) 1 egg white dry shake (use frother if you have it to get good foam) add ice, shake until proper dilution strain into a chilled rocks glass (important to chill glass) I like to drink it without ice but it would be fine with ice (would probably not shake with ice for quite as long if you want to drink it with ice). Also, a personal preference is to shake a bit of orange bitters over the top it gives it a super nice smell. I don't garnish but I guess you could add some fruit too  *EDIT* For comparison the Death & CO recipe uses 2 parts buffalo trace to .75 parts simple syrup and .75 parts lemon juice with the same egg technique but suggests angostura bitters to finish it off and an orange crescent / cherry flag for garnish. *EDIT* Allantois fucked around with this message at 04:47 on Jul 30, 2015 |
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Jul 30, 2015 04:36
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Is the egg white absolutely necessary, or can I make it without? Not as much worried about contamination, just adds a significant step beyond "squeeze lemon, add stuff, drink", which is "crack egg, separate white, wash hands thoroughly, shake".
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Jul 30, 2015 21:26
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silvergoose posted:Is the egg white absolutely necessary, or can I make it without? Not as much worried about contamination, just adds a significant step beyond "squeeze lemon, add stuff, drink", which is "crack egg, separate white, wash hands thoroughly, shake".
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Jul 30, 2015 21:55
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Well 95% of bars wouldn't serve with egg so no it's not necessary. The reasons I think it is important is because it does give the drink a more refined silky taste plus it's a good pillow for bitters to sit without getting mixed in the drink. Such that you keep smelling the bitters each time you sip Also they sell pasteurized eggs now so no issue with contamination Try it sometime but you got to shake like hell if you do to get the good foam.
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Jul 30, 2015 23:40
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Inspired by this thread, albeit not being the cocktail thread, just made my first ever mint julep with garden-fresh mint. I knew there was a reason I picked up a bottle of Maker's on sale, even though I normally don't much care for it. Great drink for sitting on your front porch on a warm summer's eve.
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Jul 31, 2015 00:25
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I just made a whisky sour with egg white. I had to add some store-bought lemon juice because I only had one anemic lemon on hand and I was mixing for 2, and I think I could've made sweeter simple syrup, but it's pretty great and looks so nice 
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Jul 31, 2015 00:56
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Allantois posted:I like to do: I do 3/2/1 bourbon/lemon juice/simple syrup, and angostura instead of orange, but any whiskey sour is automatically made significantly better by the egg white.
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Jul 31, 2015 01:10
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is the egg white an original ingredient or is that something you guys made up but works well?
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Jul 31, 2015 14:47
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spankmeister posted:is the egg white an original ingredient or is that something you guys made up but works well? It's been used for a long time, and the IBA lists it as optional.
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Jul 31, 2015 15:18
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silvergoose posted:Is the egg white absolutely necessary, or can I make it without? Not as much worried about contamination, just adds a significant step beyond "squeeze lemon, add stuff, drink", which is "crack egg, separate white, wash hands thoroughly, shake". quote:The standard starting with 2 teaspoons of powder and 2 tablespoons water per egg white. Combine the powder and water in warm (not hot) water. A fork or immersion blender helps. Egg white powder is also sold as albumin powder. It has the added benefit of non-contamination, and you can scale the powder-water ratio to suit your foamy tastes. Might also help if you were making a large number of cocktails for guests. I might try it sometime as it will might not trigger my egg-ick factor that way.
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Jul 31, 2015 15:39
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what the hell are you people scared of? Salmonella? It's such a tiny risk and even then it just sucks for the average adult. It only kills small children and the elderly.
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Jul 31, 2015 15:45
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spankmeister posted:what the hell are you people scared of? Salmonella? It's such a tiny risk and even then it just sucks for the average adult. It only kills small children and the elderly. You didn't read my post, then. "I don't really care about the contamination, just adds an extra annoying step or two" Afraid indeed. Anyway, I'll probably try making it without and then with when I feel up for it. Is EW black too sweet for a whiskey sour or is it a reasonable base?
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Jul 31, 2015 16:05
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Allantois posted:*EDIT* For comparison the Death & CO recipe uses 2 parts buffalo trace to .75 parts simple syrup and .75 parts lemon juice with the same egg technique but suggests angostura bitters to finish it off and an orange crescent / cherry flag for garnish. *EDIT* I tried this a while back and it was far too sweet and kind of bland for my tastes. Personally, I'd dial back the simple to .5 and incorporate at least some bitters before shaking. You might try them with Irish whiskey in place of bourbon -- Redbreast is fantastic for this, but even plain old Jameson's does the job. Wachter fucked around with this message at 20:37 on Jul 31, 2015 |
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Jul 31, 2015 20:03
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KhyrosFinalCut posted:So the resort insisted on us buying through them, so we gave them a list and they're claiming to have/or committing to find enough of both Weller 12 and OWA 107. So apparently, you can't get weller 12 in NJ. who knew? We substituted Buffalo Trace last minute. Buffalo Trace -- Probably the smoothest of the group neat and the favorite among many. OWA 107 -- I think people were surprised by the higher proof bite, but once diluted it worked better. I enjoyed it a lot more than most people -- oddly the loser of the crowd, I don't think anyone declared it their favorite. Willett -- Mouthfeel on par with Van Winkle 12 and Pappy -- and just a hint of rye spiciness that works so well. Corsair Triple Smoke -- I've waxed poetic about it before. -- Very american in sweetness/overall character, but you get a scotch style peat and a mild smoke. Think black bottle + some nice sweet-ish bourbon.
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Jul 31, 2015 21:13
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Is Templeton Rye worth trying at what amounts to $41 USD if I'm pretty content with Rittenhouse at roughly $32 USD?
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Jul 31, 2015 22:48
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My favorite weekend of the year.
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Jul 31, 2015 23:05
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Jesus, wrong thread, sorry.
Jo3sh fucked around with this message at 23:25 on Jul 31, 2015 |
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Jul 31, 2015 23:17
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Kenny Logins posted:Is Templeton Rye worth trying at what amounts to $41 USD if I'm pretty content with Rittenhouse at roughly $32 USD? Not really. It's just MGP rye. If you want something similar for less money then maybe try George Dickel Rye or Bulleit Rye.
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Aug 1, 2015 00:01
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Meowenstein posted:Not really. It's just MGP rye. If you want something similar for less money then maybe try George Dickel Rye or Bulleit Rye. http://chuckcowdery.blogspot.com/2015/07/templeton-rye-is-still-lying.html Amusingly, their claim of being a "small batch rye produced in Iowa to a prohibition recipe" amounts to mixing undisclosed flavoring additives into the stock MGP whiskey before bottling.
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Aug 1, 2015 01:10
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Nill posted:There's also the bit where Templeton marketed themselves as a small batch Iowa whiskey distiller with prohibition-era mystique and they're now on the hook to pay $2.5million in compensation to customers due to it being a complete fabrication. (fake stills, rebranded barrels, false and misleading labels, etc) Also it just plain isn't that good.
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Aug 1, 2015 01:18
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Picked up a bottle of Akashi White Oak whiskey at the duty free for 30 bucks (I probably overpaid).  I've had a naive otaku notion that the Japanese can do no wrong when it comes to whisky. Well Akashi throws that notion right out the window. -Utterly one-dimensional, weak bland nose, weak bland on the palate. A diluted experience. Really half assed, if easy to drink. I only get to choose one bottle at the cornucopia that is HKIA duty free and I made a mistake with this. I think I'm offended.
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Aug 1, 2015 02:11
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