Home Forums Hunting & Shooting Hunter's Campfire Whisky tonight: Glenfiddich 21 yr. old

Noting like the [bleep] you get from drinking Schlitz! Seriously though I heard they went back to the original recipe and it is supposed to be good.

Like the old bumper stickers used to state:

Only love is better than Schlitz!

Then Strohs released their bumper sticker to state:

Strohs is love!

I don't believe that's in general distribution.

My favorites...

Upper end of what I like (older isn't better, just tastes more like what it was casked in.) Nadurra is a very good highland that is delicate and sophisticated. This is what single malt Highlands are all about. Its "Cask Strength" meaning it is NOT fortfied to make specific gravity. This is pure whisky, as God intended you to drink.



My daily sippin whiskey

Sometimes also called French Oak Finish. A little fuller bodied, goes damn good over ice, and its not so expensive that if you accidentally drink half a fifth you won't hate yourself in the morning.


Then there's the "my Irish family is coming over for dinner" whiskey. We're Scotch Irish BTW

Which is a very well blended younger whiskey that makes a fabulous 'Ditch' Its about 5 bucks more than Johnny Black, and lightyears better. I think its primarily blended with Highlands, but you can detect a hint of maybe 12YO Islay in there too. Definately fuller bodied, and an easy one for poser whiskey drinkers to love (You know the type, they drink 35 doller/fifth Hoser whiskey or bourbon and think they're 'well rounded')

Actually it means its strength isn't cut with water before bottling.



That is a sin.

Hmm.. Can it go both ways?



And there is nothing wrong with putting Scotch thats less than 60 bucks a bottle over ice (or even adding a little water)



However, soda is only something a blasphemous heathen bastard would put in Scotch

No. Single malt whisky isn't fortified.




Yes there is.

Lowering the temperature of the whisky reduces the efficacy of the volatile aromatics which deliver the olfactory experience that comes with good whisky.

Furthermore very cold liquid, which alcohol (antifreeze) quickly becomes when ice is added, numbs the palate.



Adding a small quantity of still spring water, not chilled of course, does benefit some whiskys.

Dang heathen scotch purists anyway......

The real heathens will be easy to find in Saratoga...


I'll be sitting over by the ice bucket..numbing my palate, and a number of neuronal connections to boot....

Ingwe

I'll be sitting on the other side of the ice bucket buddy!

I dunno----for my first time at a quality Scotch last night (the Glenlivet-FOR) without ice was pretty darned different---and good. Not saying I will eliminate ice but.....

Guess I need to try it again tonight... This ole dawg is learning new tricks daily.

I still have to lick my ass to get the taste out of my mouth after drinking Scotch. The most horrid thing known to mankind.

Scott I gotta to admit it took me a bit longer to crawl out of bed this morning than a traditional Makers night. Still some head throbbing going on too.

Just remembered --- might have been the Schlitz beer I had beforehand.

What year version?

I own the 12 and have recently sampled the 18.

Mathman: I too am a single malt scotch noviate, and I too desire that smoky/peaty taste. Since you've warned us off of LaPhroaig (sp?) and others, can you make a positive recommendation? Delicate palate syndrome is a likely affliction here.

Your post has me a bit confused.

If smoke and peat are what you want then Laphroaig, Lagavulin and Ardbeg are tops. They can be a bit dominating if you're not into what they deliver so much of.

For an excellent whisky where smoke and peat are present but not dominating try Highland Park, particularly the 18 or for less money the 12. Their more recent 15 year old release is good but doesn't quite fit right with the 12 and 18.