MUScoop
MUScoop => The Superbar => Topic started by: lab_warrior on April 02, 2014, 09:57:32 PM
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Ganzer
If your Sources were any good your avatar would have Brian Cox, esteemed actor and proud Scot, savoring the taste of single malt than Alec Baldwin swilling a blend...
Breeding, taste, and erudition are always on display.
(http://felderreport.files.wordpress.com/2012/10/scotch.png)
http://www.esquire.com/features/drinking/scotch-pronunciation-guide-5836909#v963665072001
Glenlivet and Glenmorangie are my weapons of choice.
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Ganzer
If your Sources were any good your avatar would have Brian Cox, esteemed actor and proud Scot, savoring the taste of single malt than Alec Baldwin swilling a blend...
Breeding, taste, and erudition are always on display.
Keefe -
I am surprised at your lack of refinement related to the wonderful world of blended scotch. I would not peg you as man to be done in by the "Hallmark Sweetest Day" type marketing created by the Scotch distillers during the 1970's in an effort to recapture the public's interest in the slowly fading scotch industry. The explosion of the single malt industry is one borne out of necessity in an effort to save market share in the liquor aisle.
The delicacy of a finely blended scotch, weaving intricate flavors and dialects through its pour, is not one to be scoffed at. If the fines grapes can be blended together to create wonderful wines that capture imaginations across the world, why cannot the same be said of fine malts and grains? In fact, as I am sure you know, most single malts derive not from a "single" malt, but rather a blend of the same malt type.
This is not to take away the joy of a delicious single malt scotch, such as the lovely Lagavulin depicted in your photo. Just don't crowd out the delightful blends that can compliment the nicest of single malts.
As with my post on psychology, I am not a master blender, but I play one on TV.
Glenlivet and Glenmorangie are my weapons of choice.
Try Balvenie 15 year old. It will make you forget the pedestrian scotches of which you speak. In actuality, I enjoy the 'morangie. But, the Balvenie 15 is a joy.
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Glenlivet and Glenmorangie are my weapons of choice.
Both excellent. I favour the Islay's with a particular fondness for Lagavulin and
Laphroaig but any of the eight stand up for me. A whiskey should be like a woman - feisty, fiery, and smouldering with a solid bite and no regrets in the morning.
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All that Scotch talk caused me to pour some Highland Park 18
All that you describe fellow's plus a shiver of electricity down the spine
same effect as the touch of a sensuous Lassie.
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Aged whiskey is fine, but you all need to branch out, try sipping some aged tequila (rec'd: Don Agustin Anejo...though I need to try Casa Noble Anejo...heard it's great), or my favorite, a good aged rum (rec'd: Ron Centenario 20 yr, Costa Rica). They might surprise your taste buds.
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Aged whiskey is fine, but you all need to branch out, try sipping some aged tequila (rec'd: Don Agustin Anejo...though I need to try Casa Noble Anejo...heard it's great), or my favorite, a good aged rum (rec'd: Ron Centenario 20 yr, Costa Rica). They might surprise your taste buds.
Chinaco ain't bad either.
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Where does Mount Gay fit in?
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Chinaco ain't bad either.
See, this is the kind of conversation we need! I'll add it to my list.
Where does Mount Gay fit in?
Haven't tried them, but the "extra old" and "1703" varieties look like they have potential. For white (mixing) rum I like Flor de Cana.
And some confusion on whether you should stock up on Mount Gay rum or not...
http://www.thespiritsbusiness.com/2014/03/remy-denies-mount-gay-rum-distillery-closure/
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See, this is the kind of conversation we need! I'll add it to my list.
Haven't tried them, but the "extra old" and "1703" varieties look like they have potential. For white (mixing) rum I like Flor de Cana.
And some confusion on whether you should stock up on Mount Gay rum or not...
http://www.thespiritsbusiness.com/2014/03/remy-denies-mount-gay-rum-distillery-closure/
How much do these cost? I've never actually tried aged rum or tequila, but would like to branch out for sure since these are my top two flavors.
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How much do these cost? I've never actually tried aged rum or tequila, but would like to branch out for sure since these are my top two flavors.
Probably better starting with Rum, though prices may vary regionally. The Ron Cententario that I like, is hard to find at all in the US ($30-$40 in Costa Rica, for only the cost of a plane ticket!). Probably the most accessible I find in CO are Zaya 12 yr($25-$35), Ron Zacapa 23 yr($35-45), Flor de Cana 18yr ($50-$60).
Tequila is a little more expensive. Again, my recommendation is hard to find in the US (I know...I should stop that), but you should be able to find Don Julio Anejo ($55-65), Casa Noble Anejo ($50-$70), and per real chili....Chinaco Anejo ($60-$80?).
Honestly, I never thought of any tequila as something to sip until I was given a good bottle for Christmas last year...and then finished it in January (could have had something to do with Marquette's performance...hah)
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Probably better starting with Rum, thought prices may vary regionally. The Ron Cententario that I like, is hard to find at all in the US ($30-$40 in Costa Rica, for only the cost of a plane ticket!). Probably the most accessible I fine in CO are Zaya 12 yr($25-$35), Ron Zapaca 23 yr($35-45), Flor de Cana 18yr ($50-$60).
Tequila is a little more expensive. Again, my recommendation is hard to find in the US (I know...I should stop that), but you should be able to find Don Julio Anejo ($55-65), Casa Noble Anejo ($50-$70), and per real chili....Chinaco Anejo ($60-$80?).
Honestly, I never thought of any tequila as something to sip until I was given a good bottle for Christmas last year...and then finished it in January (could have had something to do with Marquette's performance...hah)
Thank you! Well done Rocky! I shall heed your advice and eventually try some of these. Would it not be possible to order these online at all?
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Online can be tricky, most online stores only ship wine, not Beer or Liquor. But, if you're in the Chicago area you can likely find just about everything if you look hard enough.
Now, I should probably split this topic into the Superbar....
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Keefe -
I am surprised at your lack of refinement related to the wonderful world of blended scotch. I would not peg you as man to be done in by the "Hallmark Sweetest Day" type marketing created by the Scotch distillers during the 1970's in an effort to recapture the public's interest in the slowly fading scotch industry. The explosion of the single malt industry is one borne out of necessity in an effort to save market share in the liquor aisle.
The delicacy of a finely blended scotch, weaving intricate flavors and dialects through its pour, is not one to be scoffed at. If the fines grapes can be blended together to create wonderful wines that capture imaginations across the world, why cannot the same be said of fine malts and grains? In fact, as I am sure you know, most single malts derive not from a "single" malt, but rather a blend of the same malt type.
This is not to take away the joy of a delicious single malt scotch, such as the lovely Lagavulin depicted in your photo. Just don't crowd out the delightful blends that can compliment the nicest of single malts.
As with my post on psychology, I am not a master blender, but I play one on TV.
Try Balvenie 15 year old. It will make you forget the pedestrian scotches of which you speak. In actuality, I enjoy the 'morangie. But, the Balvenie 15 is a joy.
Cam
It's important to note that single malts are indeed blended whiskies, too. It's just that all of those whiskies are malts from the same distillery. And blends are really a mixture of malt and grain varieties, which are rather different snorts, from many distilleries.
So, given that background I would say that I prefer the single malt blends over what are commonly marketed as blended whiskies which mix malt and grain products from a wide variety of sources. I'm not against a blend but I really do prefer the unique character of the single malts.
I know single malts began to get traction during the Reagan era the return of conspicuous consumption but you are looking at the US market. Single malts are the drink of choice in Scotland - they export the blends which leaven out the distinctive flavors that are the soul of every Scottish village. Single malts reflect the diversity of Scotland more than even the clan tartans for Scotland is much more a concept than a nation. In fact, most of the Scottish independence sentiment is largely anti-English. And a true Highlander would rather his favorite sister marry an Irishman or a Norseman than give up his local single malt for a lowland concoction.
My paternal grandmother was a West Highlander though born in Edinburgh and she doled out splashes of whiskey, single malt of course, to the bairns at bedtime or at the first hint of a cold. And every extended family celebration had copious quantities of Oban and a variety of the eight Islays.
But of the blends I would favor Rattray Cask Islay, Usquaebach, Islay Mist 17, and Haig's Dimple Pinch. These are bolder on the nose and palate and one can discern a discrete flavor profile that identifies their regional heritage that is lost in most of the large brands.
Oh, as for The Balvenie, it is a solid, family-owned Speyside which I rather enjoy. One should always support the family enterprises as they are become rarer.
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Aged whiskey is fine, but you all need to branch out, try sipping some aged tequila (rec'd: Don Agustin Anejo...though I need to try Casa Noble Anejo...heard it's great), or my favorite, a good aged rum (rec'd: Ron Centenario 20 yr, Costa Rica). They might surprise your taste buds.
I'm off the sauce these days due to wound treatment drugs but soon enough I'll be able to imbibe. Which of these do you recommend as a starter? I have always wanted to learn more about this segment.
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I'm off the sauce these days due to wound treatment drugs but soon enough I'll be able to imbibe. Which of these do you recommend as a starter? I have always wanted to learn more about this segment.
See a few posts up, but I would probably probably grab a Ron Zacapa 23yr Rum first. I'm really just starting with my Tequila sipping, but Don Julio Anejo is widely distributed and decent.
Since you already know whiskey, this is for the other folks reading. My recommendation with any sipping liquor is to pour in a glass (neat - no ice) and let sit for at least 10 min before tasting...lets some of the excess alcohol (heat) waft off. If it's still a little "hot" for your taste buds, drop in an ice cube -- often the lower temperature and touch of water will really open up the flavors.
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Having recently relocated to the South, I have taken to trying new bourbons. I am certainly a Scotch man at heart but have had fun trying the new tastes that are presented by the small distilleries in middle Tennessee. If it is Scotch in my glass, it will be Glenfiddich 15 Solera or Macallan 15. It's hard to decide on a true favorite.
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Glenlivet and Glenmorangie are my weapons of choice.
Does anyone know that Cox actually played the first Hannibal Lechter?
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Having recently relocated to the South, I have taken to trying new bourbons.
It's an exciting segment these days, the trick is figuring out what is mass produced and cleverly marketed as "small batch" vs. the actual small batch guys.
For example I was recently intrigued by "Tin cup bourbon" which was advertised as a Colorado product. Held off on buying until I did research, and found out it was a mass produced MGP product (http://en.wikipedia.org/wiki/Lawrenceburg_Distillers_Indiana) that was bottled in Colorado (and cut with Colorado water). I mean, perhaps still tasty (I don't know), but turned me off from buying.
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In general rum or tequila are my go to. I will not touch vodka. If I must have whiskey I need the sour mix to go with it. Crown and Sour is delicious.
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Rocky, I noticed most of the rums you mentioned are darker. Do you know of any white rums, that are aged?
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See a few posts up, but I would probably probably grab a Ron Zacapa 23yr Rum first. I'm really just starting with my Tequila sipping, but Don Julio Anejo is widely distributed and decent.
Since you already know whiskey, this is for the other folks reading. My recommendation with any sipping liquor is to pour in a glass (neat - no ice) and let sit for at least 10 min before tasting...lets some of the excess alcohol (heat) waft off. If it's still a little "hot" for your taste buds, drop in an ice cube -- often the lower temperature and touch of water will really open up the flavors.
I'm not too keen on rum though that was something we swilled in high school in DC. I have some mates who are Longhorns and Aggies and they drink bourbon as their everyday beverage but reserve tequila and mezcals for special occasions. I have tried both and admire the complexities but much of the subtlety is lost on me. I know that as producers increased the anejo these mezcals took on qualities that made them more like cognac and less like whiskey.
My biggest concern with delving into tequila and mezcal is that all previous forays into that murky world have resulted in me waking up with a pair of panties on my head in a strange bed with an unknown tart passed out next to me and my body covered in unusual bruises and welts. Oh, and the Mexican Army Mariachi Band is marching around my head.
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This is a very hard thread to read at 6am. The descriptions alone make me want to try everything.
I am a total scotch novice... having only owned one bottle of blended in my life. I'd like to get into it more.
On the other hand, Rocky's recommendation of the Don Julio Anejo is perfect. The aged variety that I've had in San Juan is great, and affordable.
As for me, generally, I'm a beer man... most any beer. Prefer IPA, APA, or stouts. Picking up my reserved bottle of KBS tomorrow evening.
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Kool-Aid.
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Probably better starting with Rum, though prices may vary regionally. The Ron Cententario that I like, is hard to find at all in the US ($30-$40 in Costa Rica, for only the cost of a plane ticket!). Probably the most accessible I find in CO are Zaya 12 yr($25-$35), Ron Zacapa 23 yr($35-45), Flor de Cana 18yr ($50-$60).
Tequila is a little more expensive. Again, my recommendation is hard to find in the US (I know...I should stop that), but you should be able to find Don Julio Anejo ($55-65), Casa Noble Anejo ($50-$70), and per real chili....Chinaco Anejo ($60-$80?).
Honestly, I never thought of any tequila as something to sip until I was given a good bottle for Christmas last year...and then finished it in January (could have had something to do with Marquette's performance...hah)
About $60.
http://www.bevmo.com/Shop/ProductDetail.aspx/Spirits/Tequila/Chinaco/Chinaco-Tequila-Anejo/4154
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I'm not too keen on rum though that was something we swilled in high school in DC. I have some mates who are Longhorns and Aggies and they drink bourbon as their everyday beverage but reserve tequila and mezcals for special occasions. I have tried both and admire the complexities but much of the subtlety is lost on me. I know that as producers increased the anejo these mezcals took on qualities that made them more like cognac and less like whiskey.
My biggest concern with delving into tequila and mezcal is that all previous forays into that murky world have resulted in me waking up with a pair of panties on my head in a strange bed with an unknown tart passed out next to me and my body covered in unusual bruises and welts. Oh, and the Mexican Army Mariachi Band is marching around my head.
That's what I used to think until I tried fine tequilla.
As I mentioned above, Chinaco is a great choice. Tres Generaciones Anejo is a good one too. Great to sip on. Smooth, with a superb finish.
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Rocky, I noticed most of the rums you mentioned are darker. Do you know of any white rums, that are aged?
Flor De Cana has a 4 yr white rum. And while I could sip on it, it is superb for mixing.
And to be clear (since I don't know where you're coming from), these "dark" rums I mention are white rum that has been aged in charred oak barrels giving it the color it does - no post distillation additives. This is far different than dark spiced rums (spices and sugar added after distillation), or even Meyers Dark rum (residual molasses sweetens it).
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. Picking up my reserved bottle of KBS tomorrow evening.
I hate you.
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Beer. Usually homebrew, if not, something that's craft-brewed. On tap right now is a hefeweizen, a coconut porter, and a white DIPA. In the bottle fridge is the remnants of a Sierra Nevada IPA sampler and a New Belgium variety pack leftover from the kid's birthday party a couple weeks back.
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Sad but honest. I drink water or Sunkist Diet Orange Soda while reading MUScoop.
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Sad but honest. I drink water or Sunkist Diet Orange Soda while reading MUScoop.
Congrats!!! You're not an alcoholic!!
I drink Coffee - Folger's Original.
Nonetheless - I will be purchasing aged rum/tequila quite soon.
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Rum: the Zaya mentioned above is pretty good esp. for the price ($35) and easily found here, the Mrs. actually really enjoys that one = very good sipper and has strong carmel/mollasses flavor
Tequila: of the Sauza offerings oddly I always preferred the Conmmerativo over their more expensive ones (it does have a salty finish); haven't found it in a few years but one called Sol Dios is a great anejo aged 3 years, Don Julio Anejo is best available here IMO, Clase Azul and Baluarte are two I really like but not found in WI
I have bought Tequila online but shipping booze is expensive
blended scotch: Chivas Royal Salute can't be beat
single malt: plenty of candidates but some of my favorites are Caol Ila 18YO and Bunnahabhain 18YO
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You all are so fancy. Nothing Captain Morgan and Jose Cuervo cant accomplish.
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You all are so fancy. Nothing Captain Morgan and Jose Cuervo cant accomplish.
I remember college.....
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I remember college.....
Heck, even Captain and Cuervo are fancy. Admiral Nelson anybody? ;)
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I'm not too keen on rum though that was something we swilled in high school in DC. I have some mates who are Longhorns and Aggies and they drink bourbon as their everyday beverage but reserve tequila and mezcals for special occasions. I have tried both and admire the complexities but much of the subtlety is lost on me. I know that as producers increased the anejo these mezcals took on qualities that made them more like cognac and less like whiskey.
My biggest concern with delving into tequila and mezcal is that all previous forays into that murky world have resulted in me waking up with a pair of panties on my head in a strange bed with an unknown tart passed out next to me and my body covered in unusual bruises and welts. Oh, and the Mexican Army Mariachi Band is marching around my head.
I'll toss in a vote for Mezcal.
I spent too much time here on my recent trip to Mexico City. Nothing like having something that tastes as fine as a good scotch served to you in a shot glass :) - http://www.revistacodigo.com/la-botica-centro-historico/
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Tahitian Treat (from the McCormick Hall basement vending machine) and Fleischman's vodka.
I wish I didn't remember college.
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Tahitian Treat (from the McCormick Hall basement vending machine) and Fleischman's vodka.
I wish I didn't remember college.
Tahitian Treat +70. I always remember a teacher or two in elementary school would be drinking that. Brings back memories.
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That's what I used to think until I tried fine tequilla.
As I mentioned above, Chinaco is a great choice. Tres Generaciones Anejo is a good one too. Great to sip on. Smooth, with a superb finish.
Chinaco it is! It'll be a few months before I can resume drinking but I'll grab a bottle meantime.
When you are forced on the wagon a trip to the liquor store is like reading Playboy...
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Anyone a fan of Pendleton whiskey?
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I drink success
and occasionally a Ranger IPA.
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p90x results and recovery drink.
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Both excellent. I favour the Islay's with a particular fondness for Lagavulin and
Laphroaig but any of the eight stand up for me. A whiskey should be like a woman - feisty, fiery, and smouldering with a solid bite and no regrets in the morning.
Well said.
My standby is Glenfiddich but if I am feeling adventurous I will grab my Laphroaig. I probably go through 3 or 4 bottles of Glenfiddich before I go through a bottle of Laphroaig but I do enjoy a glass of it occasionally.
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right now it's coffee (dark roast italian in my Kuerig) but in the evening it's Johnny W's Double Black as a regular scotch. I love the husky, smoky flavor of it. When friends drop in it's Oban, McCallan's 15, Balvenie doublewood or Laphroag depending on whom stops by. I enjoy them all.
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p90x results and recovery drink.
Tom
Is your recovery drink Islay, Highland, or Speyside?
Nothing like a wee dram of snake venom to kill the snake
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guava juice with chia seeds
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Does anyone know that Cox actually played the first Hannibal Lechter?
I didn't know that. But it certainly raises the film in my estimation.
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I didn't know that. But it certainly raises the film in my estimation.
The film is entitled "Manhunter" , made in 1986. According to IMDB, Cox's role as Hannibal Lechter was his breakthrough. Interesting!
Anthony Hopkins is, by far, the superior of the two.
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The film is entitled "Manhunter" , made in 1986. According to IMDB, Cox's role as Hannibal Lechter was his breakthrough. Interesting!
Anthony Hopkins is, by far, the superior of the two.
No doubt. Hopkins is great but his luminescence is a shade less than Olivier, Mason, O'Toole, Branagh, Guinness, and Gielgud.
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No doubt. Hopkins is great but his luminescence is a shade less than Olivier, Mason, O'Toole, Branagh, Guinness, and Gielgud.
Michael Caine - Where does he rank? Par with Hopkins? Or a tally mark below?
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Michael Caine - Where does he rank? Par with Hopkins? Or a tally mark below?
I like Caine, East End Lad who done good. But his characters are pretty formulaic. He lacks the depth and range of the six I mentioned or even Hopkins for that matter. Certainly one of the best today is Branagh. He is selective about his roles and he should be.