Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)
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@WhiskeySandwich how is Russel’s? Turkey 101 is my gold standard daily driver. Been wanting to try Russel’s
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@TinMan man it’s a best-buy for sure. A staple amongst my circle. It’s the one that turned me onto Wild Turkey products. I used to think it was dirtbag whiskey but was way wrong. Russell’s is the best one they make that’s not Master’s Keep, imo. I’ve tried them all, 101, Kentucky Spirit, Rare Breed line, and the 4 basic Russell’s releases which includes the single-barrels. the 10 year is best, and the single-rye is next. They recently raised the msrp by about 7 bucks, but it’s still easily worth more. If they start charging 60 though, I might have to move on.
"The greatest obstacle to living is expectancy, which hangs upon tomorrow and loses today...The whole future lies in uncertainty: Live immediately."
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@Jett129 said in Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails):
@scooter Been meaning to tell you,but I was waiting to post it ,that I got a bottle of the Jeffersons Tropics,and absolutely love it.
Great to hear. Considering, we all have varying tastes, I was hesitant to recommend such a pricey pour. But, there is definitely something unique about it. It's not a daily. But, I think it makes a great celebratory dram...
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@Tago-Mago I don’t know anything about Scotch,probably because I,generally,don’t like it. But some questions nonetheless…What’s the alcohol content on that,and is 14 years about the middle when it comes to Scotch aging? With Bourbon the sweet spot for me is between 7-10 years old and probably between 100-110 proof. Do any of these things guide your choices?
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Very generally speaking, I consider a 12-14 year scotch to be about the equivalent of a 7-10 year bourbon, only in the effect of aging itself. The mellowing and seasonal leaching of the barrel (I'm sure there's better industry language for that) takes longer in Scotland than Kentucky, apparently because the weather contrast from season to season is less drastic. I'm sure I'd like that Tomatin because Glenmorangie Quinta Ruban is one of my favorite Scotches. The port finish really works with a 14 year. This one is 92 proof, and I even though I really love a good barrel proof whiskey, my sweet spot is 90-100 proof.
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@Jett129 adding to what @WhiskeySandwich wrote: the Tomatin is also 92 proof and is somewhat of a logical next step from the Quinta Ruban, which I also enjoy. Generally speaking, 10-12 years is a good starting point for most major Scottish whisky distilleries, with the majority of bottlings somewhere between 10 and 18 years, at least in my experience. Alcohol content will be around 80-90 proof for most entry-level bottles. One notable exception age-wise and my personal initiation into single malt is Lagavulin 16 at 86 proof.
I try to stay within the €50-80 range (roughly $55-90), which is becoming more difficult for a number of reasons. Bottles that I used to enjoy that are slowly beyond that range are the aforementioned Lagavulin 16 and pretty much anything by Hazelburn and Springbank.
Proof is not necessarily a factor when I make a purchase, irrespective of the spirit I'm buying. Some of the rums that I have enjoyed recently have been 100-125 proof, but that means I drink them more consciously if that makes sense.
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Thanks @WhiskeySandwich and @Tago-Mago for the responses. Interesting stuff for sure,especially the aspect of the seasonal differences not being as extreme as in Kentucky. When I last did The Bourbon Trail some of the distillers talked about how they raise the temperature of the rick houses for a period of time during the winter enabling them to get an extra season,which speeds up the aging process.
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@Tago-Mago I really like Lagavulin as well. It's far different than a highland though. That's what I like about scotch - Islay's got crazy peat smoke and brine I love it, yet these port-finished highlands are clean and have some sweetness.
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Agreed, the variety between the regions combined with the cask aging options makes whisky so appealing to me. And the Islay stuff really is an acquired taste. I usually try to have at least a bottle of Lagavulin 16 and Ardbeg 10 at home. Right now I have a Lagavulin 12 and an Ardbeg Corryvreckan as bonus bottles to go with Port Charlotte Scottish Barley, Laphroaig An Cuan Mor and Bruichladdich Cruach Mhona. Plus some non-Islay stuff
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Time to add a bit more to one of my favourite threads: The ongoing house renovations have nearly seen me bankrupted however the improvements have been worthwhile.
One of the highlights of the new kitchen is a dedicated drinks cupboard with glass shelves and lighting.
I have been super lucky and managed to find some physical stock of Springbank whiskies.
The Campeltown loch is a very nice easy drinking blend and does not taste too dissimilar from Springbank 10. The 10 is also a very easy drink. The 15 is my favourite, finished in sherry casks and low levels of peat make this a lovely dram. Pick up any of them if you can find them.
Unfortunately Springbank seems to be one of the small distilleries that has become a collectors (speculators) favourite. Mine are all opened and being consumed.
cheers and Happy New Year to all.
There is no 'I' in team …............ however there are five in 'individual brilliance'.
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There is no 'I' in team …............ however there are five in 'individual brilliance'.
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@WhiskeySandwich definitely grabbing me a bottle on next visit to my local shop. Keep this info secret don’t want 101 getting allocated
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Tried the Plantation OFTD now @pechelman.
Too strong to sip, but agree, really good for mixing.
Simple one, 4cl OFTD, lime, mint, ginger ale, ice.
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@Twistlock You got to be careful with that stuff. You go to scratch your shoulder and it's the floor.
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Glad you found a way to enjoy that @Twistlock !
The usual for me is to find a rum cocktail I like and then split that rum base about 2 or 3:1 where the 1 part is OFTD. So a daiquiri might be 1oz of a favorite Jamaican rum, .5oz OFTD, .75oz lime, and .5oz rich Demerara syrup.
Also makes a killer old fashioned style cocktail used in a similar fashion.
