Cola and Whisky or Whisky and Dry (Ginger Ale) is pub entry to spirit drinking
I quite like "Scotch and Dry" as a refresher, and we usually have a bottle of cheap blended Whisky for exactly that purpose - but our Single Malts get nothing added, other than a bit of ice for my partner (and strictly neat for me).
What !! No Ginger ??
An awesome ingredient in food and drinks. Asian food just wouldn't be asian food .... without ginger. How do you eat Sashimi without pickled ginger ? Best thing for settling an upset stomach and crook head ... especially if you have had a few too many single malts the night before .
Each to their own as they say. We've always got fresh ginger, pickled ginger and ginger syrup in the pantry and get through it for sure.
I'm not totally anti-ginger - I dislike ginger bread, ginger biscuits and ginger ale intensely - but quite like ginger as a condiment in various Chinese and Thai meals.
I also like wearing scents which have ginger notes in them - especially Bvlgari Blv.
Regards,
Renato
I'm not totally anti-ginger - I dislike ginger bread, ginger biscuits and ginger ale intensely - but quite like ginger as a condiment in various Chinese and Thai meals.
I also like wearing scents which have ginger notes in them - especially Bvlgari Blv.
Regards,
Renato
Then there is hope for you yet ...
I'm not a fan of Coriander but some Thai dishes require it so it grows on me each time.
Variety, the spice of life ...
Maybe you could all make some money with whisky tasting (as experts)?
There certainly seems to be an abundance of knowledge and expertise around here doesn't there? Most people I associate with I have to explain to them the difference between single malt and blended whisky.
I guess high end astronomical equipment goes hand in hand with high end single malt whisky.
Cheers,
Renato
I couldn't find a Hellyer's Peated. My local Dan Murphy has quite a nice selection of whiskeys. I found one that really appealed to me, a single malt called Smokehead.
Holy Heck! What a punch of flavour!!! I very much enjoy smokey foods, but this is something else! While packed with flavour, it is still smooth. The aftertaste of smoke lingers and lingers. So nice,
Not sure if it's been mentioned yet, but my wife and I love Caol Ila 12 year. It's seriously peaty (tastes to me like distilled cigars) and that's the attraction. We tend to sip it neat because it's a bit pricey to go diluting but it's pretty awesome with pretty much any other classic combo (Drambuie anyone?).
I haven't tried the 18 year and 25 year versions, but I'm perfectly happy with the 12 year. For a more affordable and middle-road whiskey, we also really like Glen Livet 12 year. Personally I think it's underrated but maybe that's because it's a bit too easy-going?
A decade or more ago I would have said Lagavulin, Dalwhinnie or Oban where my favourites (and all come from the same region - give or take 5kms). Nowadays its The Lark distillery from Hobart, Tasmania that I would posit is around one of the best in the world Was drinking some of the 14 year old (1999) vintage just last night and it was brilliant!
G'day Matthew,
Where did you get 14 year old Lark from?? I thought they did not age them for more than 5 years in Tassie before bottling them!
I couldn't find a Hellyer's Peated. My local Dan Murphy has quite a nice selection of whiskeys. I found one that really appealed to me, a single malt called Smokehead.
Holy Heck! What a punch of flavour!!! I very much enjoy smokey foods, but this is something else! While packed with flavour, it is still smooth. The aftertaste of smoke lingers and lingers. So nice,
I suspect that after reading them, some of the Islay fans here will be torn as to whether to buy it or not.
Normally I'd have rejected it out of hand - but I'm here sipping my Lagavulin and Pepsi Max, which I find quite nice. Maybe Smokehead would be good with it too. I notice in the first review at Dan Murphy the chap is mixing Smokehead with Chinotto. I guess anything will improve the taste of Chinotto.
Regards,
Renato
In 2010 I spent a week driving around Britain, in which I got to stop in at many distilleries. In a similar spirit I spent a week in Tasmania, with the main reason being a visit and tour of Lark Distillery.
I must say that we are certainly improving over here in Oz. I have a bottle of each of the Tasmanian whiskeys, although I wont open my Nant (Cask 2) because it holds some memories for me.
New World whiskeys are fast becoming competitors for Scotch, although I still prefer my Single Malts to be from there. Another good selection is the few Japanese you might find around, although I think they keep the best for themselves and ship us the lower quality, much like those Scottish people
For those Melbourne folks, drop in and have a tasting at http://www.whiskyandale.com.au/ or sign up for a class, you should get to try some pretty unique or rare whiskeys.
Not sure if it's been mentioned yet, but my wife and I love Caol Ila 12 year. It's seriously peaty (tastes to me like distilled cigars) and that's the attraction. We tend to sip it neat because it's a bit pricey to go diluting but it's pretty awesome with pretty much any other classic combo (Drambuie anyone?).
I haven't tried the 18 year and 25 year versions, but I'm perfectly happy with the 12 year. For a more affordable and middle-road whiskey, we also really like Glen Livet 12 year. Personally I think it's underrated but maybe that's because it's a bit too easy-going?
I'm a fan of Caol Ila 12 yr. If you like that try Auchentoshen Three Wood for some serious flavours. Held in three different casks over a period.
Several whiskies have come out of the old 45 South\Wilsons Distillery in NZ which shut down umpteen years ago. There was about 700 casks left in a warehouse which sat for a number of years till some one figured out it was all single malt and was starting to really taste good.
First expression was 'The Milford' at 10 yrs I think then a couple of 12 and 15 yr old releases. Not many casks left now so the price has gone up considerably and they have sold them to boutique resellers who have selected and created their own expressions now up in the 25 yr old category under a variety of names.
I beleive there is a new distillery down Otago way using water and grain from the Southern Alps but it will be a while before anything comes out of that.
I had a bottle of Suntory 15 yr old from a Japan trip I did few years back. Beautiful stuff but I have never seen it over here although I've searched. Our major liquor wholesaler, Glengarry's has a selection of Japanese whiskies. I must attend one of their tastings if they offer that.
Smokehead I can see why it would polarize people. It is very potent, just like the blurb on the label (Mother of all living things! Truth in advertising!!!). It would either appeal or not. Just like the tea Lap Sang Su Chong and English Black Pudding - both I really, really enjoy, but once in a while. I can see most of my friends would find Smokehead very confronting. But for me, it is a nice drop to enjoy once every little while. Man, it even comes with a cork stopper, not a screwtop!
I also like the advertising around Smokehead. They know it is a unique product and play that card hard,
x~X~x
On a little tangent, but still with a gastronomic slant, if you are like English Black Pudding, there is a sensational one made by The German Butcher in Bexley North,
Their frankfurts and other small goods are also finger lick'n good... YUM...
Edit: read the reviews from the Dan Murphy site, like I said, either you like it or you don't No middle of the road! Most reviewers liked it though, those that didn't couldn't trash it enough.
I dared, and like it. Steffen, you brave enough...
Last edited by mental4astro; 11-12-2014 at 02:31 PM.
For those who love their peatiness, there is a measure that is used, on the basis of parts per million (PPM). To give you a few examples, a gently peated whisky like Highland Park might be 10-20 PPM. Laphraoig 10 year old is about 40 PPM. Ardbeg Uigedail is a little more again, perhaps 45PPM.
The Bruichladdich distillery on Islay has been experimenting to try to produce the most heavily peated whisky possible. The owners are have a lot fun trying new things! The result each year is the Octomore, which comes in at about 165PPM. Bruichladdich mitigates the worst of the effects of the peat by introducing considerable barley sweetness to the flavour profile as a counterbalance, and it works well. The result is a marvellous combination, well worth trying. I have a bottle of Octomore 6.1 at work, which we crack open on special occasions with the whisky drinkers in my office. It is everyone's favourite!
I opened a bottle of McLellands Islay single malt last night. I think it's probably the cheapest of the Islay ones being sold ($50 at Dan Murphy). A Talisker or Caol Ila it is not - not as smokey as the milder Talisker. But because of that, it's probably the best of Islays as a mixer.
Regards,
Renato
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No middle of the road! Most reviewers liked it though, those that didn't couldn't trash it enough.
