Hard Drinkers, Lets Drink Hard (Spirits, Liquors and Cocktails)

[WhiskeySandwich]

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.

[Tago Mago]

@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.

[Jett129]

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.

[WhiskeySandwich]

@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.

[Tago Mago]

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

[ddtrash]

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.

[ddtrash]

[TinMan]

@WhiskeySandwich definitely grabbing me a bottle on next visit to my local shop. Keep this info secret don’t want 101 getting allocated !

[TinMan]

@ddtrash love your signature

[Tago Mago]

@ddtrash love the setup and the Springbank in particular

[Twistlock]

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.

[Jett129]

@Twistlock You got to be careful with that stuff. You go to scratch your shoulder and it's the floor.

[Twistlock]

Hahaha, @Jett129, i will be careful.

[pechelman]

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.

[Twistlock]

Thanks. Will try some other rum based drinks with the OFTD.

[pechelman]

Riffing on an idea here. Sort of a between the sheets meets a vieux carre. Added half a bar spoon of galliano for a bit of the anise flavor that's usually added in these new Orleans drinks in the form of absinthe. Overall not bad, but it needs tweaking and different bottles but with all of the OFTD talk I couldnt resist.

[Mizmazzle]

Giving this one a try for this evening’s record listening sesh.

[pechelman]

Sometimes it's just too damn cold to even think about making a cocktail.

[Jett129]

@Mizmazzle Four Roses Single Barrels are really great. What did you think. Readily available and pretty reasonable.

[Mizmazzle]

@Jett129 quite fine indeed. Smooth yet hot. Touch of ice and it all blends quite nicely. Four roses never disappoints.