whiskeys

[BullRunBear]

Tried the Pusser's Rum this weekend. It's excellent for sipping and a bit different from other rums I've tried. If this is indeed the original recipe, I can see why it was popular with British sailors for over 300 years.

This is a great forum. Come for the information, stay for Happy Hour!

 

[unspellable]

Re: Snake bite
There is snake bite and there is snake bite. Alcohol is definitely not recommended for rattle snake bite.
On the other hand, a good quality rum is essential in warding off the effects of python bite. The only problem is getting the d**n snake to bite.
(Years ago I had two uncooperative pythons, they never offered to bite.)

 

[unspellable]

Lemon Hart was the original supplier of rum to the British navy. Pusser's was the last rum they issued. No idea what came between. The problem I have with Pusser's is that it has been watered down. "Proof" as required by the navy is 114.7 on the US proof scale. Aside from that I like it.

 

[Black Hand]

Lemon Hart was the original supplier of rum to the British navy. Pusser's was the last rum they issued. No idea what came between. The problem I have with Pusser's is that it has been watered down. "Proof" as required by the navy is 114.7 on the US proof scale. Aside from that I like it.

Try Mount Gay Barbados Rum - made according to an early 1700's recipe. I prefer it to Pusser's hands-down, no comparison...

 

[fcderosa]

Yes depending on what they use when "aging" does a lot for the character of the finished liquor. One can use freshly charred white oak barrels. One can follow up with or first use, wine barrels, to give a different flavor, sometimes even moving the liquor from one type of wine barrel to another for an even different taste or simply moving the liquor to a "younger" used wine barrel after several years, repeating this, to infuse more of the character of the wine into the spirit. Part of the art is then knowing how much water, and from what water source, to cut the spirit down as adding the water sometimes reveals different flavors.

Some of the lesser cost liquors put the liquor down in stainless steel or glass lined tanks, with charred oak chips and activated charcoal...and add also other wood with "toasted" or charred bits to change the flavor. A lot of the commercial distilleries that produce a low cost product that isn't aged for very long (or perhaps doesn't even mention it's age on the bottle) is basically from stainless steel containers, and activated charcoal, with just enough charred oak to give you some hint of the taste of the "barrel".

LD

Absolutely, the type of oak and the amount of toast directly effects the flavor. Even to the point of cutting with spring water verses tap water changes everything; tap water will ruin a good batch. Temp control, or the lack of is a major contributor. Some of the best bourbon I ever tasted was a single batch aged in the barn. The fluctuation of temperature forces the whiskey in and out of the oak intensifying it overr the aging process of a barrel kept at the same temperature. Distilleries can't do this because of fluctuating inconsistencies between same batch barrels, but for whiskey rebels; it's mother's milk.

 

[Loyalist Dave]

Some of the best bourbon I ever tasted was a single batch aged in the barn. The fluctuation of temperature forces the whiskey in and out of the oak intensifying it overr the aging process of a barrel kept at the same temperature. Distilleries can't do this because of fluctuating inconsistencies between same batch barrels, but for whiskey rebels; it's mother's milk.

Funny you mention that...., Japanese ["Scotch"] Whiskey is aged just like that. The barrels are inside non-temperature controlled buildings, with dirt floors. They say it makes a huge difference to the finished product, AND apparently this is so true that "Scotch" whiskey from Japan may be soon recognized as a distinct type apart from Highland Single Malt, though today it's compared to single malt from Scotland.

LD

 

[fleener]

Picked up my oldest son from the airport last night. He is home for the holiday. Had to break out the Wiser's 18 year old whiskey last night for few sips with him. Great to have both boys home.

Fleener

 

[Paul_R]

laphroaig 10 is my favorite. Liquid campfire smoke in a bottle. Like a sweet kiss from my cigar eating girlfriend...

 

[seaguy]

I have around 25-30 bottles of different kinds of whiskeys.

Only one or two of them are scotch.

Some of my current favorites is Clyde May and Alberta Rye.

How about you?

Fleener

C'mon now. I know a few of you have perfected your own " for lawn mower fuel only". :grin:
I cant afford 23 year old Ron Zacapa rum every week. Most cant. The Knob Creek is for the guests.

 

[seaguy]

C'mon now. I know a few of you have perfected your own " for lawn mower fuel only". :grin:
I cant afford 23 year old Ron Zacapa rum every week. Most cant. The Knob Creek is for the guests.

“Birdwatcher’s recipe” for whitedog is my favorite.

 

[JCW]

I have around 25-30 bottles of different kinds of whiskeys.

Only one or two of them are scotch.

Some of my current favorites is Clyde May and Alberta Rye.

How about you?

Fleener

Pendleton is nice. The Kirkland label Canaidian is surprisingly good. Whistle Pig Rye is good.

 

[fleener]

I might have to try Pendleton again. I tired it years ago, and did not have a good impression with it at that time.

Whistle Pig is good, the price is one that gives me pause.

I will have to look for Kirkland.

Fleener

 

[Ranger Boyd]

Elijiah Craig. Very Good bourbon, reasonable price.

 

[MinnesotaChuck]

The Kirkland brand gets good reviews online. I have not tried myself but like their pre-cooked bacon slices which can also be purchased at Costco. I like Buffalo Trace to mix. To drink straight, I prefer the simple 10 year Glenmoranjie scotch. It's a lot lighter and crisper than most dark smoky scotches and a perfect way to end the "week" on a Saturday evening. A double in a highball glass with a large square ice cube that melts slowly.

 

[Bnthere]

“Birdwatcher’s recipe” for whitedog is my favorite.

I have many pints of Birdwatchers. We all like it. It lends itself well to flavoring and aging in old Schenly barrels. Walt Longmire recommends Pappy but it is out of my range until those lottery numbers hit.

 

[tenngun]

I just saw on the news the oldest known distillery in Scotland. Gun powder and whiskey starting to be used at the same time. Is there a moral there

 

[Coot]

Gunpowder and whisky - what could possibly go wrong?

 

[Brent]

You guys need to start a Gin thread.

 

[Schoney]

A lot of good stuff posted (except for maybe the talk about Gin...no offense) but there has been little mention of our friends to the north and Crown Royal (nectar-of-the-gods). Most all are blends, barrel sequences and aging. if there is a downside to Crown, of which I have not found, it is they may have too many choices. Their marketing group drives this I suppose. I'm not big on all the flavoring of whiskeys like apple, maple, vanilla, etc. Just give me a chilled glass of fine whiskey. If you measure the preference by the cost XR is the king. If you measure it by taste and smoothness, XR is still the king. If you are lucky enough to find a ultra rare bottle of "Cask #16" you are at the foot of the rainbow...there is nothing finer. They have a lot of princes though. Cant go wrong with Reserve, or their new addition Bourbon Mash. One of my favorites is still "Limited edition". You won't find it on the shelf In the US, so polish your passport and go get it in Canada. It is as smooth as a baby's butt and has a warm growl of the voice of Sam Elliot. No question that The Canada whiskeys are among the finest. One bonus for buying crown is the pouch. You can use them for everything from covering your golf-clubs to carrying your possibles at the next rendezvous. Other notables from CA are Gibson's Rare, Canadian Club (small batch), and for those on a budget...go with " '83" by Seagrams. ( No I'm not from Canada...nothing wrong with TinCup or Jameson's either)

 

[fleener]

Funny you should mention Crown Royals "limited edition" I got one full bottle and one that is almost gone. Your right, it is about as smooth as you can get. Just had a nip of it the other night.

Fleener