Plan B Forum

About 5 years ago I had a taste of some 12 year old scotch (iirc). I would like to try more what would you recommend and in what manner is the t best consumed?

ask oldr.

If you can, find a scotch tasting event. They are all so different depending on how and where they are produced. My current fave is a youngish terroir style from Maine, where some of the malted grain are smoked with peat and seaweed. I swear you can taste smoke and salt in the final product. Hmmmmm. I'm going to go pour myself a tot.

As for drinking, I like it with a single cube of ice. Some say just a few drops of water.

It really depends on your taste.

My preference is for strong peaty single malts, my favourite at the moment is Lagavulin.

For Xmas, Hatch bought me a bottle of the "distillers edition."

I prefer mine neat, no ice or water, but some do give off more aromatics when a drop of water is added.

Ralphy provides a useful guide

Guinevere wrote:If you can, find a scotch tasting event. They are all so different depending on how and where they are produced.

Absolutely agree. In fact, we went to a tasting the other night for my S-I-L's b-day; it was fun and highly educational. We sampled three different bottles all from the Glenmorangie distillery, although at the moment I couldn't tell you which ones. And being a newcomer to the brown spirits generally, all I can really tell at this point is that I still prefer bourbon to scotch.

Scotch has become the preferred tipple of pseudo-sophisticates and, the number of pseudo-sophisticates being immeasurably larger than real ones, the prices reflect this.

I like Lagavulin every once in a while but it is aggressively peaty for some people. We'll have it once a year or so when we stay at the Ahwanee or sommat like.

If you want the best price for quality of a distilled spirit I'd go for Armagnac; very lovely and quite reasonable. The scots don't actually have a palate of any kind and this fact is reflected in their complete lack of contribution to world culinary culture.



yrs,
rubato

rubato wrote:Scotch has become the preferred tipple of pseudo-sophisticates and, the number of pseudo-sophisticates being immeasurably larger than real ones, the prices reflect this.

I like Lagavulin every once in a while but it is aggressively peaty for some people. We'll have it once a year or so when we stay at the Ahwanee or sommat like.

If you want the best price for quality of a distilled spirit I'd go for Armagnac; very lovely and quite reasonable. The scots don't actually have a palate of any kind and this fact is reflected in their complete lack of contribution to world culinary culture.



yrs,
rubato

I know Aspy would come up with his usual twaddle.

If it's a single malt (best if over 25 years old) you're drinking it should be served straight up in a glass wide enough so that your nose will be inside the glass as you sip the dark amber distillate. The aroma should be *almost* as stimulating as the taste.

At least that how I remember it to be over 35 years ago.

Note to rubato:  Armagnac is a brandy, sometimes incorrectly called a cognac; we're discussing Scotch whiskeys here.
Do try to keep up.

A good scotch (or bourbon, for that matter) should always be drunk neat, without ice or water; and sipped, to best appreciate the subtleties of the spirit as it crosses the tongue.

Or to put it in the words of an old Scottish pubkeeper to a patron who ordered a Scotch and a water, "Och, laddie, we've spent twelve years getting the water out of the whiskey and now ye want to go and put it back in?"

-"BB"-

If you are talking about stuff packaged in the northern reaches of the United Kingdom, I have nothing to say.

If you are discussing potables made in the style of that region, an American distillery in Waco Texas has won some amazing awards in international contests based on blind tasting.

http://www.balconesdistilling.com/legal/

They also make some wonderful real corn whiskey.

snailgate

should always be drunk neat, without ice or water;

I agree. And a glass is optional, but a brown paper bag was not optional.

and sipped gulped,

FTFY



Way back, when I was an alcoholic in training, I actually enjoyed a good scotch and/or bourbon. But in the end, taste was no longer a consideration and the "effect" was all that mattered.
The biggest "bang for your buck" became paramount.

for cost/effectiveness, you can't beat 70% ethanol. Available at chemical supply houses everywhere.

snailgate.

Gob wrote:

rubato wrote:Scotch has become the preferred tipple of pseudo-sophisticates and, the number of pseudo-sophisticates being immeasurably larger than real ones, the prices reflect this.

I like Lagavulin every once in a while but it is aggressively peaty for some people. We'll have it once a year or so when we stay at the Ahwanee or sommat like.

If you want the best price for quality of a distilled spirit I'd go for Armagnac; very lovely and quite reasonable. The scots don't actually have a palate of any kind and this fact is reflected in their complete lack of contribution to world culinary culture.



yrs,
rubato

I know Aspy would come up with his usual twaddle.

And yet all you had to do was give examples of the Scots recognised contributions to world cuisine, and you were unable.

Fail. Weak. hate makes you stupid and apparently there is no cure for you.

yrs,
rubato

Bicycle Bill wrote:Note to rubato:  Armagnac is a brandy, sometimes incorrectly called a cognac; we're discussing Scotch whiskeys here.
Do try to keep up.

... "

We were discussing distilled spirits of which scotch is one example.

Do try to keep up on that Huffy of yours.

Armagnac is never called cognac because it is not from that region of France.


yrs,
rubato

No we are discussing Scotch. (It's the fucking thread title) You are off on your self aggrandizing ego trip once again.

rubato wrote:


And yet all you had to do was give examples of the Scots recognised contributions to world cuisine, and you were unable.

Why would I give "Scots recognised contributions to world cuisine," when we are discussing whisky appreciation? You really are as thick as pigshit double-cock.

Fail. Weak. hate makes you stupid and apparently there is no cure for you.

yrs,
rubato

Never truer words spoken.

Gob wrote:

rubato wrote:


And yet all you had to do was give examples of the Scots recognised contributions to world cuisine, and you were unable.

Why would I give "Scots recognised contributions to world cuisine," when we are discussing whisky appreciation? You really are as thick as pigshit double-cock.

Fail. Weak. hate makes you stupid and apparently there is no cure for you.

yrs,
rubato

Never truer words spoken.

Another Zero. Back in the UK some village is missing it's idiot. Go home.


yrs,
rubato

rubato wrote:
We were discussing distilled spirits of which scotch is one example.

Do try to keep up on that Huffy of yours.

Armagnac is never called cognac because it is not from that region of France.


yrs,
rubato

Wrong again, oh how we laugh. :lo:

rubato wrote:
Another Zero


yrs,
rubato

Again, he fails to see how he's, yet again, shot himself in the foot, and gives us another classic rubato sign off.

Right again, you mean:

http://vinepair.com/wine-blog/brandy-di ... -armagnac/

Unsurprisingly, Cognac is made in Cognac and Armagnac is made in Armagnac, in the Gascony region. ... However, Cognac typically only uses the Ugni Blanc grape, while Armagnac uses three additional grape varietals: Folle blanche, Colombard, and Baco Blanc.Jul 13, 2015

Cognac is from Cognac just as Bordeaux is from Bordeaux. You're really not very sophisticated are you? A little rustic? When you go to fancy restaurants do the service personnel return to the table with a light in their eyes wiping away tears like they have been having a roaring laugh at your expense in the kitchen?


yrs,
rubato