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Saw a bottle of Macallan 25 at Specks a few months ago. I believe it was around $8 hundo if I remember correctly. Didn't Bond drink Macallan 50 in Skyfall? Can't imagine what a bottle of that would cost if it even exists.

Hey. I resemble that remark. Now I'm wondering why I bought that ice cube tray that makes those big cubes.

I think I might be in trouble !

I am going to try it.

For Christmas I was given a bottle of JW Black Label 12 year old blended Scotch and I cannot stand the stuff. In 76 years I have never acquired the taste.

It is sitting in my cabinet between a half full bottle of Black Jack and an almost empty bottle of Blanton�s. And it is starting to snow.

I am desperate.

Anybody want a Scotch Tom Collins? A Scotch Rickey or Scotch Sour?

I also got a bottle of Irish Cream.
You can put anything into Irish Cream. I found a list of 234 recipes for Irish Cream.

Boob Grabber recipe:
1/2 oz Bailey's� Irish cream
3/4 oz Johnnie Walker� Red Label Scotch whisky
Pour the Bailey's Irish cream into a shot glass. Top with the Scotch, and serve.

I wish my old drinking buddy was still alive. We always agreed if the booze got too bad before payday, he would hold a gun on me and I would take a drink. Then I would hold the gun on him�

The sulfur off-notes are particular to those whiskies that use used Spanish sherry butts to age their whiskey and to add those fruity notes left over from the sherry. The problem is those butts are often treated with sulfur to prevent bacterial contamination of the butt/cask. This has created a shortage of good sherry butts. As a result, more scotch malts are using American used bourbon barrels for aging.

Thanks,great info.the sulfur has gotten to my head:) I'm going night night:) roger that,over and out!

A true friend like that is a rare thing.

I think that you enablers just put Ardbeg on my must try soon list, and for that I'll put a real kink in your whiskey drinking:


Connemara Peated Single Malt Irish Whiskey
http://www.connemarawhiskey.com/#/the-whiskey-introduction/

Trying to write in accents ala Kipling:

Scotch es fer sepping, but Oirish ish far dranking.

Vat 69, beeshes.

I just capped off my day with a dram of the aforementioned Balvenie 15 year single barrel. It is presented at 47% and is non-chill filtered (chill filtering removes flavor in favor of clarity - give me the flavor!). I won't keep you in suspense, it was absolutely delightful. I added 1 teaspoon of water and it rewarded me with a creamy, fruity (green fruit like granny smith apples and some citrus notes), with nice wood involvement. The nose is delicate and floral with a hint of vanilla. Definitely aged in a ex-bourbon cask. My kid did a great job picking this one out. I think I like it better than the Balvenie 12 yr Doublewood. Highly recommended to anyone that is open to a single malt that doesn't have peat in it. Just when I was really getting into bourbons, this has me excited about scotch again. Just damn delicious!

358NormaFan gave me a bottle of Connemara last year and it was fine sipping... Hard to figure out why the Irish do not peat more...

Sounds Great, wife just got back from town, said she stopped by the liquor store and tried to pick me up another bottle of the Balvenie 12yo doublewood, they were out but had some of the 17 year in. She 'almost' got it, (her words) but didn't... Dammit, I have been wanting to try it but never seen it in stock. I might have to stop by tomorrow...

Agreed.

Connemara is the only one that either I or the friend that recommended it to me have been able to find, but it is good enough that I will try any other peated Irish whiskeys that I find.

Hi Art,

Yeah, it is surprising considering that there is plenty of peat in Ireland and the fact they still use it for heating in the coastal countryside. (At least my Irish cousin still does. Once you smell the pungent aroma of a peat or turf fire, you'll never forget it.) But the reason probably lies in the history of whiskey making in Ireland and the rebellious nature of the Irish. The English loved to tax the Irish and went after the small Irish distilleries. But the Irish distilleries were hard to find and the Irish were less than forthright about the quantities of spirit they produced. So, the English figured they would tax the malters rather than the distillers. In response, the rebellious Irish just changed their mash bill and used unmalted barley in lieu of or in addition to their malted barley. (The peat is introduced to the spirit through it's use as a fuel to dry the malt. So no malt means no peat.) The use of unmalted barley in addition to their use of triple distillation, are what characterizes and distinguishes most Irish whiskey from most scotches (there are a few exeptions).

Speaking of barley, when I was in Scotland in 2007 we stayed at a B&B on Black Isle which had a field of barley. We woke up the next day just after sunrise to a field of gold (just like the song) that was breath taking. As I walked out to take in the sight, I was greeted with the smell of that field of barley, damp with dew. It was as sweet and intoxicating as the spirit they make with it. Sometimes when nosing a delicate whiskey like the Balvenie 15 year, I get a whiff of that sweet smell of the fields of gold.

I am happy to report that Irish Cream does an excellent job of killing the vile taste of the Scotch.

Beam Me Up Scotty
Drink Type: Cocktail
Ingredients
1 oz. Banana Liqueur (Uck! No thanks)
1 oz. Kahlua
1 oz. Irish Cream
1 oz. Scotch

About the peat. Our farm in Wisconsin had a small peat bog down by the river.
It was a dairy farm and our peat was full of cow$hit.

Where the hell is Mathman ?

I had some Talisker a while back, was my first experience with scotch. It kinda tasted like iodine (mediciny) a little bit and took me about an hour and half to drink it. With that said, i'd try it again.

Isn't it whisky?