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Old 09-09-2011, 06:10 PM   #601
MikeyObviously
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Re: Whisky

I'm grunching...but wanted to share a new one I really liked.

Cyrus Noble is good whiskey imo.

El D,

It is San Francisco based. They do whatever in Kentucky to make it bourbon, and then it is brought to SF to be bottled or whatever.
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Old 09-12-2011, 08:17 AM   #602
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Re: Whisky

I recently got a bottle of the Glenfiddich Snow Phoenix. Been pretty careful with it so only had a couple of glasses so far, but it's definitley a great bottle. Will get round to posting a review of it soon.

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Originally Posted by Dave47 View Post
do you guys prefer the peaty, smokey scotch whiskey as opposed to the Irish ones? Its funny to me that the country with the worse soil quality has such a high rep for whiskey- I guess the smokiness gives more character to the drink.
I assume you're referring to the quality of the soil in which the barley grows? If so, you're misunderstanding the process. The peat-smoke flavour doesn't come from the soil where the barley is grown, it comes from the drying at the end of the malting process. Most distilleries on the Scottish mainland, in Ireland and in fact most other places where whisky is made had plentiful access to coal, so their malted barley was dried over coal fires which give off very little smoke. The distilleries on the Scottish islands traditionally had a much less ready supply of coal, so they used dried peat as an alternative fuel to dry their barley. Peat fires give off a lot more smoke than coal, and it is this smoke that rises through the drying barley that gives the whisky it's smokey flavour.
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Old 09-13-2011, 02:30 PM   #603
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Re: Whisky

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Originally Posted by PokerRon247 View Post
I recently got a bottle of the Glenfiddich Snow Phoenix. Been pretty careful with it so only had a couple of glasses so far, but it's definitley a great bottle. Will get round to posting a review of it soon.



I assume you're referring to the quality of the soil in which the barley grows? If so, you're misunderstanding the process. The peat-smoke flavour doesn't come from the soil where the barley is grown, it comes from the drying at the end of the malting process. Most distilleries on the Scottish mainland, in Ireland and in fact most other places where whisky is made had plentiful access to coal, so their malted barley was dried over coal fires which give off very little smoke. The distilleries on the Scottish islands traditionally had a much less ready supply of coal, so they used dried peat as an alternative fuel to dry their barley. Peat fires give off a lot more smoke than coal, and it is this smoke that rises through the drying barley that gives the whisky it's smokey flavour.
Ah thanks man wikipedia wasn`t too helpful- that would make a lot of sense.
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Old 09-17-2011, 05:40 PM   #604
PokerRon247
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Re: Whisky



Glenfiddich Snow Phoenix

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The Glenfiddich Snow Phoenix whisky creation was inspired by the collapse of several Glenfiddich distillery roofs in January 2010, following weeks of heavy snow and record low temperatures. Weighed down by four feet of densely compacted snow, the roofs collapsed and exposed hundreds of maturing oak casks to the night sky. In wintery conditions and temperatures of -19˚C, distillery staff swung into action – working round the clock to clear the snow.
Glenfiddich Snow Phoenix Scottish whiskey is made from many different ages ranging from 13 year old to 30 year old single malt and, unusually, from a number of different cask finishes. This is a limited edition Scotch and won't be available for long, the Snow Phoenix is a unique and interesting Scottish whisky and a credit to Glenfiddich.
Got this as a birthday present 6 weeks ago and only just got round to reviewing it....

Nose - Initially lots of sherry then giving way to honey and oak. No alcohol burn on the nose despite it being 47.6%.

Palate - Very smooth, so smooth in fact that I don't feel the need to add any water despite it being so strong. Soft fruit, apples and a honey sweetness, giving way to a long grassy finish.

Despite not being my usual taste (prefer rich/smokey rather than soft/sweet), it's a fantastic whisky. Would recommend to anybody, especially Speyside fans.

Next on my list to buy is Caol Ila 18yr old, but I'm having trouble finding anywhere that's got it in stock at a resonable price.
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Old 09-17-2011, 08:04 PM   #605
ike
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Re: Whisky

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Originally Posted by MikeyObviously View Post
I'm grunching...but wanted to share a new one I really liked.

Cyrus Noble is good whiskey imo.

El D,

It is San Francisco based. They do whatever in Kentucky to make it bourbon, and then it is brought to SF to be bottled or whatever.
Bourbon doesn't need to be from Kentucky:

The Federal Standards of Identity for Distilled Spirits (27 C.F.R. 5) state that bourbon made for consumption within the United States[4] must meet these requirements:
Only whiskey produced in the United States can be called bourbon.[5]
Bourbon must be made from a grain mixture that is at least 51% corn.[6]
Bourbon must be aged in new, charred oak barrels.[6]
Bourbon must be distilled to no more than 160 (U.S.) proof (80% alcohol by volume).[6]
Bourbon must be entered into the barrel for aging at no more than 125 proof (62.5% alcohol by volume).[6]
Bourbon, like other whiskeys, must be bottled at 80 proof or more (40% alcohol by volume.)[7]
Bourbon has no minimum specified duration for its aging period, although it must be aged at least briefly.[8] However, the following definitions and requirements apply that relate to aging periods:
Bourbon that meets the above requirements, has been aged for a minimum of two years, and has no added coloring, flavoring, or other spirits may (but is not required to) be called Straight bourbon.[9]
Bourbon that is labeled as Straight that has been aged for a period less than four years must be labeled with the duration of its aging.[10]
Bourbon that has an age stated on its label must be labeled with the age of the youngest whiskey in the bottle (not counting the age of any added neutral grain spirits in a Bourbon that is labeled as Blended, as neutral grain spirits are not considered whiskey under the regulations and are not required to be aged at all).[11]
Bourbon that is labeled as Blended (or as ‘a blend’) may contain added coloring, flavoring, and other spirits (such as un-aged neutral grain spirits); however, at least 51% of such a product must be Straight Bourbon.

http://en.wikipedia.org/wiki/Bourbon...l_requirements
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Old 09-20-2011, 03:22 PM   #606
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Re: Whisky



A friend and I tried this a little while ago and absolutely loved it. Very smooth drink. Anyone else have experience with it?
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Old 09-25-2011, 10:41 PM   #607
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Re: Whisky

This summer I had the opportunity to visit



on Cape Breton Island, producer of North America's first single malt whisky.

The Inn behind the distillery:



The stream from which they source their water:



A mash tun and a brewing tank where they make the wort and wash:



The stills:



Glenora's main product is Glen Breton Rare, a 10 year old single malt. This is made in pretty much the same way as scotch with one key exception: they don't use a peat kiln in the malting process. In fact the barley is grown and malted in Saskatchewan before being shipped across the continent for the brewing and distilling process. This lack of peating results in a paler appearance and a lighter, sweeter flavour profile. On tasting it, I was reminded of candy apples and Lifesavers.

The distiller faced a prolonged legal challenge from the Scotch Whisky Association over the use of the word "Glen" in the product trademark. It eventually went all the way to the Supreme Court of Canada, who denied the SWA leave to appeal. To celebrate their victory, Glenora released a 15 year old product titled "Battle of the Glens". It is said to be the only commercial product to commemorate an intellectual property dispute. The 15 year old is noticeably darker and more complex, but is still lighter than a good scotch. The absence of peat remains obvious.

Perhaps Glenora's most successful product, from a taster's point of view, is something called Glen Breton Ice. This is single malt that has been aged in ice wine barrels. This provides a complement to the lighter character of the unpeated raw spirit that, IMO, works much better than trying to mimic a style that just cannot be reprodced using Glenora's production method. My first thought on tasting it was to wonder why they didn't call it "Fire and Ice". It comes in 10, 15 and 17 year versions.
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Old 10-06-2011, 07:01 PM   #608
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Re: Whisky

I have already discussed this particular whiskey ITT, but have been drinking tons of it lately because it is delicious



Super rich, tons of Maple syrup, caramel, sherry, some vanilla notes.........this is basically the anti-islay, and it's bottled at cask strength. Runs about $70/bottle i do believe and worth every penny.
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Old 10-07-2011, 05:21 AM   #609
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Re: Whisky

I wouldn't mind trying a bit of that Aberlour despite it going against pretty much everything I like in a whisky. Would be an interesting experiment for me if nothing else.

Finally found what I think is the one remaining shop with Caol Ila 18yr old still available. I don't know much about it but it looks like they've stopped making it. Got it ordered yesterday so can't wait for that one. Minimum order on the website was £100 (it's a mega-posh wine shop in London) so had to order another bottle. Went for the Arran 14yr old.
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Old 10-07-2011, 07:23 AM   #610
CalNaughtonRipken
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Re: Whisky

Here in the Mid-Atlantic US we have had evenings sufficiently cool enough for those of us who are civilized to switch from gin to whisky. The amber goodness infuses the colder section of the calendar with great joy.
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Old 10-07-2011, 05:14 PM   #611
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Re: Whisky

AA: Keep your eye out for this coming out: http://www.klwines.com/detail.asp?sku=1058970 You will love it.

All: Have ~10 new bottles I haven't reviewed, will do a big post soon!
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Old 10-08-2011, 12:08 AM   #612
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Re: Whisky

Quote:
Originally Posted by CalNaughtonRipken View Post
Here in the Mid-Atlantic US we have had evenings sufficiently cool enough for those of us who are civilized to switch from gin to whisky. The amber goodness infuses the colder section of the calendar with great joy.
+1

Cheers
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Old 10-08-2011, 10:06 PM   #613
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Re: Whisky

Just went out of my normal range & bought a 16 yr Lagavulin last night. Haven't opened it yet, am going to wait till tommrow nights breaking bad. Will post a review monday
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Old 10-09-2011, 01:51 AM   #614
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Re: Whisky

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Originally Posted by Lem_Ferrow View Post
Just went out of my normal range & bought a 16 yr Lagavulin last night. Haven't opened it yet, am going to wait till tommrow nights breaking bad. Will post a review monday
I've had a couple bottles of this, absolutely love it. Liquid smoke.
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Old 10-12-2011, 08:37 AM   #615
CalNaughtonRipken
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Re: Whisky

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Originally Posted by Lem_Ferrow View Post
Just went out of my normal range & bought a 16 yr Lagavulin last night. Haven't opened it yet, am going to wait till tommrow nights breaking bad. Will post a review monday
I doubt that I could pay attention to TV while enjoying this one. It would require full focus.
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Old 10-12-2011, 12:14 PM   #616
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Re: Whisky

Quote:
Originally Posted by Lem_Ferrow View Post
Just went out of my normal range & bought a 16 yr Lagavulin last night. Haven't opened it yet, am going to wait till tommrow nights breaking bad. Will post a review monday
My favorite whisky. It's amazingly rich and complex. I just never get tired of it. Hope you enjoy!
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Old 10-13-2011, 03:58 PM   #617
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Re: Whisky

The Lagavulin was extreamly good, different then my go to whisky but different is good. I normally drink scotch neat but i added a few drips of warmish water and it really opened it up. Neat was good but the water took it to great.
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Old 10-13-2011, 05:18 PM   #618
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Re: Whisky

I have said it before, and will say it again....for the money, Lagavulin 16 cannot be beat
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Old 10-13-2011, 06:44 PM   #619
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Re: Whisky

I wish I didn't live in such a ridiculous city where they charge 400us$ for a 750cc bottle of Lagavulin 16
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Old 10-13-2011, 06:55 PM   #620
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Re: Whisky

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I wish I didn't live in such a ridiculous city where they charge 400us$ for a 750cc bottle of Lagavulin 16
wtf, where do you live?
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Old 10-13-2011, 11:40 PM   #621
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Re: Whisky

Buenos Aires, Lagavulin is the most overpriced whisky here, most 12 years old are also way overpriced but not nearly as much, Macallan, Caol Ila, Ardbeg and the like are at 100 us$
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Old 10-14-2011, 05:08 AM   #622
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Re: Whisky

The most you'll pay for Lagavulin here in the UK is about £45 (~$70) whereas most other standard distillery bottlings are about £30-40 (~$45-60). That's ridiculous that it's 4x as expensive as other bottles in Argentina.

Have to agree though that at it's (standard) price, I haven't come across anything that's as good.
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Old 10-14-2011, 05:12 AM   #623
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Re: Whisky

Can't you just buy it online at reasonably sane prices? Will sites like thewhiskyexchange.com not ship to Argentina?
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Old 10-14-2011, 12:43 PM   #624
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Re: Whisky

I'm going to try, but it is a gamble because customs might tax me pretty hard (for example they charge me based on the shipping price also, not just on the items I'm importing).

Scotch has been rising a lot in price here, as it is getting even harder to import stuff since the government is trying to maintain a positive balance of trade with ridiculous measures like demanding foreign car companies to export local stuff in order to bring their cars/parts. So we got BMW exporting rice, Mitsubishi exporting peanuts, and Porsche exporting olive oil, otherwise in wouldn't be possible for them to bring their stuff, lol.
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Old 10-14-2011, 02:44 PM   #625
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Re: Whisky

Quote:
Originally Posted by Lem_Ferrow View Post
The Lagavulin was extreamly good, different then my go to whisky but different is good. I normally drink scotch neat but i added a few drips of warmish water and it really opened it up. Neat was good but the water took it to great.
A few drops of spring water still counts as "neat" in my book. Most Scottish folks I've had whisky with suggest doing that for exactly the reason you state. It helps the flavours open up and mellow. It's such a small amount it's not a dilution thing. It's very strange, but effective.
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