RE: Whisky or Brandy
November 24, 2009 at 5:00 am
(This post was last modified: November 24, 2009 at 5:22 am by theVOID.)
Glenfiddich; enough said.
Single malt Scotch for me too leo, though i prefer Speyside to Islay, both are definitely better in general to Highland and Lowland. preferably single oak cask and 10+ years (i guess the single malt appeal is more than flavor, it is also the idea that the whiskey was distilled and aged by the same operators): stored in a cool, dark place - but not refrigerated. Few cubes of ice to bring the flavors out and drop the temperature another few degrees, i guess it is around 10-14c would be my preference, room temp being around 18-22. Will use water if i have no ice, but only for single malts, blended malt seems to clash with a little water in it but then again it's entirely dependent on the distilleries and casks used.
Speyside scotch in general is my favorite, but there are loads of excellent whiskeys from other regions.
One whiskey i do not think even deserves association with the word whiskey would be the bourbon whiskeys, especially sour-mash... I like Bourbon in premixes like Woodstock and Kentucky State, but i can't stomach that shit straight.
(November 24, 2009 at 3:57 am)leo-rcc Wrote: There are only a few whiskey's I add water to, and only a small amount because the flavour comes out better then. Also don't drink any whiskey's too cold. They should be kept at room temperature for the best taste.
I prefer Islay single malts, like Laphroaig and Lagavulin. But I recently came by an Irish Whiskey named Connemara sherr y cask, which was also very nice indeed.
Single malt Scotch for me too leo, though i prefer Speyside to Islay, both are definitely better in general to Highland and Lowland. preferably single oak cask and 10+ years (i guess the single malt appeal is more than flavor, it is also the idea that the whiskey was distilled and aged by the same operators): stored in a cool, dark place - but not refrigerated. Few cubes of ice to bring the flavors out and drop the temperature another few degrees, i guess it is around 10-14c would be my preference, room temp being around 18-22. Will use water if i have no ice, but only for single malts, blended malt seems to clash with a little water in it but then again it's entirely dependent on the distilleries and casks used.
Speyside scotch in general is my favorite, but there are loads of excellent whiskeys from other regions.
One whiskey i do not think even deserves association with the word whiskey would be the bourbon whiskeys, especially sour-mash... I like Bourbon in premixes like Woodstock and Kentucky State, but i can't stomach that shit straight.
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