My grades are all in, and I can consider the semester done, done, done. Then what do I discover in my mailbox, to the envy of the staff there, but this lovely sight:
All I know is that the return address is to Jesus in California. Could it be…? Nah.
Praise Jesus, anyway!
I could take that off your hands, if you want. This Jesus might be zombie, ya know, and, well, I am willing to take the risk.
I’ll have to try a scotch whiskey someday. How do you drink it? Are you suppose to mix it with something or in a small glass like a shot? (I’d rather have something with a low alcohol content so I can have a lot of it.)
Don’t think of it as a gift, just as a reason to reconsider my grade.
Make sure the seal hasn’t been tampered with.
I know, I have a nasty low suspicious mind. Especially when Jesuses (Jesi?) are involved.
Have a couple for me PZ. I’ve got to be vicariously drunk through somebody.
One of the better distilleries in Scotland, known for its strong, peaty taste. Glory.
@Alverant #2 – A bit of water is traditional to help ease the “burn” of the alcohol and allow the more complex flavors to be tasted. You should always drink scotch at room temperature, never chilled or on ice, because the cold will mask the flavor. And never, EVER just throw it back: scotch should be sipped, with enough time between sips to allow the aromatics to register at their individual rates.
For more information, I refer you to The Art of Manliness Guide to Scotch Whisky
@ Alverant;
Personal taste.
You can have it “neat”, or just whiskey in a shot glass, or, if you prefer, just a glass.
You can have it “on the rocks”, or in a glass over ice.
You can also mix it into a variety of drinks, but to a single malt fanatic, like me, why cover the taste with anything else? Especially a good whiskey, which the Scots do the very best of, in my not-so-humble opinion.
Alverant:
Ach! Here are the rules of scotch (and other good whiskey) drinking:
1) You do not mix it with anything (that includes ‘over rocks’), except for a wee bit of water (a few drops into an ounce) if it’s a cask-strength whiskey. After you pour, always let it sit for 5-10 minutes to let the flavour open up.
2) There are speciality glasses, but a small tumbler is fine. You do not swallow it in one go, so do not use a shot glass.
3) It is not something you drink in large quantities – it’s something you taste, savour, and enjoy in small drams.
http://weknowmemes.com/wp-content/uploads/2012/01/thanks-jesus-for-this-food-de-nada.jpg
@municipalis: Small drams? Every dram I’ve ever seen was 3.69ml. Are the milliliters particularly tiny where you live?
BTW, to spare any True Scotsmen the trouble: if it’s from Scotland the word is “whisky”. This is not to disparage all those things called “whiskey”, but they are Not Scotch.
Folks – its whisky – not whiskey. Thats the American or Irish stuff> Sorry to be pedantic, but, you know the scots are, about scotch !
anuran:
Sorry, I mean wee drams.
All scotch whisky should be drunk at room temperature from a short wide glass (a tumbler) with no adulterating substances — no ice, no water, just the scotch. Anything else is wrong on more levels than Bachmann.
My thirteen-year-old male brain read that in completely the wrong context.
Heathen!
YES!
NO!
=====
PZ:
Enjoy. I have had that very scotch up at my Dad’s place in Maine. It is excellent. Peaty and smokey and smooth as silk.
This is not proof of God. If it were, the bottle would have been in my mailbox.
Whatever size the dram, eventually it’ll be wee.
Brother Ogvorbis: Advanced Accolyte of Tpyos:
From my understanding, you don’t add water to Scotch’s which are bottled at 80 proof because they’ve already been watered down. Whisky’s that are at cask-strength, however, often benefit from a bit of water.
Really, though, it comes down to preference. I have a bottle of Talikser ‘Double Matured’ which tastes a whole lot better with a thimbleful of water.
This guy has a good explanation and method: http://www.youtube.com/watch?v=1C7O3DC_NxA
@Brother Ogvorbis #14 – The issue of whether to add water to scotch is a matter of debate, even in Scotland. I, personally, prefer having a bit of still water (not soda) added, mainly because I drink so rarely that too much burn eliminates my ability to taste it properly. If I am paying that much for a good scotch — and there is no point in drinking mediocre stuff — then I want to enjoy it as much as possible. A regular imbiber probably doesn’t need the water.
I’m glad we can agree about ice, at least.
Oh sweet tap dancing Jebus no you don’t shoot it that’s equivalent to committing treason. As others have mentioned you either water it down or drink it neat at room temperature, no ice, never never any ice.
Actually the water you use is important also never use tap water, ideally you should use water from the same spring that the whisky was made from, short of that use distilled or bottled water.
I myself only water down cask strength whiskys as the alcohol tends to overpower the more subtle nuances.
And unless you are wealthy you don’t want to be drinking a lot of it as a good bottle can set you back well over a hundred dollars.
As other people have mentioned its something to be enjoyed in moderation, not to get ripped on.
Another thing when buying whisky, I was told by the proprietor at the Whisky Shop in Dufftown, Scotland that Whisky is best in it’s teens so look for Whiskys that are aged between 12 to 20 years. Apparently the casks can start to break down and impart some undesirable characteristics to the Whisky after this time. That’s what I was told anyway.
Brother Ogvorbis: Advanced Accolyte of Tpyos @ 14
As in: No, that’s just frost on my mustache. ?
I haven’t tried that particular scotch…yet. I’ll add it to my list. I’ve found a few whiskeys, even some US made, that I quite like, but my favorites so far have been Irish.
@municipalis #17 – Ah, that makes sense. As I recall, cask strength is typically around 120 proof or more. At 80 proof, the “burn” has already been brought down, so that shouldn’t need further dillution.
PZ, traditionally kings had tasters to verify if their food had been poisoned. Are you looking for volunteers?
municipalis:
Sorry. I was trying to be funny.
I have always imbibed my scotch neat. And, no matter how high the proof, I have never experienced a mouth burn that in any way masqued the flavour. Your mileage may vary, obviously.
Back in 1978, I was a 2nd Lt on a tdy to England. The bartender of the Officer’s Club at RAF Alconbury couldn’t stand serving me Black Russians, and took it upon himself to turn me into a drinker of single malt Scotch Whiskey.
Thirty five years later and I always have a bottle of Laphroig in the pantry.
I’d love to try this one! Enjoy PZ. Single malts rule!!!
Stop pretending: as a white upper-middle-class US citizen: you should always praise Jesus.
***
Scots never drink their whisky without water.
Also, they never drink their water without whisky.
Congrats PZ. Ardbeg is one of my favorite distilleries. I have an unopened bottle of that I’ll eventually get to after all the other bottles I have in the liquor closet.
That too depends on the whisk(e)y. I almost never add water to 80 proof whiskies but there are some that actually open up with a tiny bit of water. I however prefer to buy “cask strength” (higher strength) whiskies be they scotch, bourbon, american whiskey, rye or Japanese. IMNSHO flavors are always more intense and if you feel the need to add a bit of water you have a lot more leeway.
You smoke and peat fans, find a bottle of Ardbeg Alligator and give it a try. Interesting stuff. Like drinking a campfire.
For those who debate about watering down, there’s data: it says “54.2%” near the bottom right corner.
Bigger version in comment 9.
@ Alverant and everyone else who made the same error:
We are talking about Scottish Whisky here, not “Whiskey” with an “e”. With an “e” it’s Irish or Bourbon or Rye.
As for the Ardbeg, it’s wonderful stuff, as are all the fine malts from the Isle of Islay. I believe that Ardbeg is the #1 most popular malt whisky in Scotland too.
:-)
yes Uigeadail is “cask strength”.
I can feel this thread about to explode in uber whisk(e)y nerdgasm on my part. Must control myself.
Oh please.
For some reason this makes me think of Penn and Teller with a garden hose.
Long term lurker, first comment. The whisky made me do it. That’s a lovely whisky and it is named after a loch, Uigeadail. It is pronounced ooo-ga-dale. Been to the distillery and sampled the whole range. If you can handle the peat, Supernova is particularly good!
I prefer drinking scotch with a little ice (slow-melt big cube) because it’s just too strong for me to get the actual taste of it neat. The bit of water that melts off dilutes it, yes, but that way I can taste the flavors instead of reacting like Ben in Parks and Rec here. (end of segment, unfortunately they cut off the clip before the drooling)
Check the cap carefully for tiny punctures.
Alverant,
Drink it how you prefer.
Yes, there are “rules” about how it should be consumed. What I recommend is collecting lots of different data points, then making an analysis to determine your preferred experience based on that collected data.
Please collect data responsibly. Do not collect data while driving or otherwise operating heavy machinery. Do not collect data if you are pregnant. Check with your workplace rules about collecting data on the job. Do not over-collect in one sitting. Note: long-term data collection can be financially expensive. It can also be worth it.
Data collection:
1) Try different varieties. Different varieties of whisky are distilled in different regions of Scotland and exhibit different characteristics (including cask to cask from the same distillery). You should also feel free to try varieties of whiskey as your curiosity dictates. Whiskey is distilled in places such as Ireland, Canada, and the United States. Other nations may also have whiskey distilleries.
2) When trying different varieties, consult with the distiller for any notes on how the distiller recommends taking the dram, including the type of glass, how long to let it breathe, and so forth. Try the whisky that way. You may find distiller’s notes on the distillery website, or other online forums. If you are fortunate to live near a distillery, stop in for a tour and you’ll get much more personal and dedicated explanations and tasting notes.
3) Then you can try the same whisky a different way, for example by adding a measure of water. Consult other whisky drinkers on their recommendations (including conflicting recommendations) for drinking that same variety.
5) Repeat with other varieties
6) Under no circumstances do this in one night. Or one week. Or one month, for that matter.
7) I recommend data collection in the company of friends and loved ones. In order to maximize your analysis, data collection should be unhurried, preferably to the sound of mutually shared laughter or memorable storytelling. Note, however, that it is also perfectly acceptable to collect data alone and in a quiet setting, such as with a book, or while watching a sunset, or while listening to the rain patter on a window, or with a faithful pet nearby to nuzzle, or while enjoying a fine stereo-phonic music recording, etc.
8) Having spent some time trying multiple varieties in multiple ways, reflect on those varieties that you yourself found most amenable and enjoyable, and the manner in which you best enjoyed said varieties. Having determined such, even if the manner and variety conflict with how the “rules,” others, or even the distillers say whisky should be consumed, then that’s how you drink it.
Still learning,
Robert
#1 rule of whisk(e)y: Drink what you like how you like it.
#1 caveat to that: Experiment with ways you haven’t previously liked or tried on the advice of other whisk(e)y drinkers.
This has been Rev. BDC’s public service announcement of the day.
Sláinte
Japan makes some outstanding whisky. I highly suggest trying some when you can find it. So does India.
If anyone is interested and can stomach my incredibly poor writing on whisk(e)y… among other things.
Ooh, I do like me some Ardbeg, though I’ve never tried the Uigeadail bottling. Dammit, now I have another reason to look forward to pay day. Uigeadail or Supernova, I wonder? Probably Supernova: the more peat, the better.
yeah what desert son said.
Ardbeg Corryvreckian is also quite excellent.
Desert Son, OM:
Since you brought it up, in Canada it’s actually spelt the Scottish way – whisky. Canada had a lot more Scottish migrants relative to Irish ones than the US, and thus preference on the label.
Otherwise, you raise many excellent points.
Hey, I don’t make the rules, this is just what I was told when visiting distilleries in the speyside region of the highlands, so I thought I would pass along the info. I don’t try and actually go to great lengths to get the spring water, but when you are at the actual distillery they offer the water when you are tasting. I just use filtered water because it is way more neutral in flavor than my tap water.
From uisge bheatha- water of life. Amazing how many drinks translate to that. But since I don’t drink I cannot advise on method.
Hm,
Never knew the significance of the “e”, thanks for the enlightenment…
As for the ice, tried it once, didn’t like it – got too watered down. Tried it watered a bit, not as good as neat. Like it better that way.
Favorite so far: Glenmorangie Nectar D’Or. Very smooth sipping whisky. Signet is another very good one, extremely smooth and flavorful.
I’ll be on the lookout for this one PZ got, though. It sounds good.
municipalis at #41,
Thank you for the correction! I apologize for my error.
Still learning,
Robert
Ooo, I’ve finally found a place to ask. So if I’m at a bar, and I want a whiskey, how do I ask for it? I’ve been to bars infrequently enough that I’m paralyzed at trying to figure out how to order. I don’t know any specific brands, and honestly my vision is bad enough that I can’t read the labels on the bottles back there, and even if I could, I wouldn’t be quite sure but would rather not end up with a $40 drink on accident. I just don’t know the lingo of ordering.
For a semi-mythical personage, Jesus has damn good taste in Scotch.
I can heartily recommend Bagpiper Whiskey from India.
Not for the taste. Not for the quality. Not even for the free playing cards. The vapour trails it leaves in your vision are, however, truly second to none. It is the epitome of self harm via whiskey.
Nothing in my long and debauched experience produces hangovers and intoxication quite like it. It’s possible some of the alcohol in it is even ethanol…
Louis
Carlie,
Come out drinking with me. I’ll see you right.
Right into the gutter I grant you, but by heck we’ll have a laugh getting there.
Louis
If you like to snack while tippling, peaty Islay malts pair very well with dark bitter chocolate. The darker and more bitter the better.
I tend to prefer the Speysides to the Islay scotches, but I would still love a tipple from your bottle PZ. I have a Cragganmore, a Balvenie, and a delicious 21-yr old Glenlivet if you want to trade.
Great, now I want scotch and I have to wait 7 more hours til work is done. This makes me sad.
carlie @46,
Generally if they have a collection of single malts they should also have a whisky menu you can ask for. That way you can order something in your price range. Obviously the older it is the more you are going to pay for it, I find that once you go above 18 year old it gets prohibitively more expensive, I’ve seen 30 year olds on menus going for more than $120 a glass. Also I always order it neat, you can always ask the server for some water or ice if you think you need it. I would also recommend that you add it yourself as a lot of bar staff are clueless when it comes to the right amount. Region and cask are important because it will dictate the predominant flavor profile. If you like smokey get one from the Islay region. If you like it sweeter rather than dry then make sure that it is aged is a sherry or port cask, if you like dry and grassy then something from the speyside/highland region will fit the bill. Of course there are always exceptions to the rule. I myself prefer more smokey and sweet rather than dry and grassy. One of my favorite distilleries is Mortlach which is a speyside but is still fairly heavily peated so has a subtle but not overpowering smokiness to it.
So Jesus can not only turn water into wine, but into scotch, as well? That’s a useful skill.
Do you have any idea what you like?
Well you have different styles. Most likely in any bar you’re going to find Bourbon, Scotch, Canadian and Tennessee (Jack Daniels among others). There will be well and mid range and if you are lucky top-shelf or more accurately premium brands. Avoid the well brands unless you are planning on mixing, and even then avoid them unless the bar has really good taste in it’s whiskies. The well brands are the cheapest in both price and quality brands. There are exceptions but as a rule it’s best to avoid them.
Next step up you’ll get in to the mid range brands but really without knowing what you like it’s hard to steer you one way or another. If you have a good bartender just ask. They should be helpful and if they have any knowledge will suggest something.
Try Glenmorangie Original. It’s a lighter sweet scotch that isn’t overly expensive but is very enjoyable. Knob Creek or Woodford reserve are both good mid-range Bourbons that are lower proof and pretty mellow. Those are good starting points and can lead you to exploring other brands.
Now I would suggest having the glenmorangie neat but you ccan have the two bourbons, on the rocks (ice) or neat (just poured in a glass) or with a splash of water (.). I prefer neat but I’ve had and will have it all of the above ways.
Rev. BigDumbChimp,
Thanks for the recommendation about Japan and India! I knew they produced a number of varieties, but have never tried any. I’ll look into them.
Still learning,
Robert
it’s its
grumble
This is the best thing I’ve read this week.
(I guess cask-strength whisky ought to kill Giardia…)
Question: May I drink blended Scotch, Irish, or Canadian whisk(e)y on the rocks if I want to? Please?
Another question: Why do Scotch drinkers care so deeply about spelling ‘whisky’ without an ‘e’?
Desert Son, I’d go for Japan first. Some of the various distilleries are winning awards consistently.
only if you hold your pinky into the glass. No pinky extension.
Well because it’s spelled that way for one but mainly because it’s to make sure everyone knows that Scotch is special compared to those other not scotch whiskies.
I just try to be accurate. I don’t discriminate as there are also great whiskies from all over the place not named Scotland.
Holy shit, this. Carlie, you do not want to find out how poorly chosen the well whiskey is the hard way.
ChasCPeterson:
Why do American’s insist on spelling colour without a ‘u’?
municipalis:
And why do I insist on misplacing apostrophe’s?
To add to my #54 I should mention before I’m corrected, within each of the above styles there are a lot of variations.
Scotch has a huge variation in styles that are both tied to the location of the distillery in Scotland and also variation withing the styles (Bruichladdich is a good example of being all over the place in styles though coming from the traditionally peat heavy island of Islay). So just ordering a “scotch” can get you a number of different results.
Bourbon and american whiskey has a wide variation in its styles as well. Wheat finished bourbons are sweeter and smother finishing, rye finished bourbons are spicy which again are different from straight up rye whiskey (differences depend in the % of the main grain used for distillation). In fact the US is seeing a huge explosion of craft distilleries making all kinds of crazy and amazing whiskey. For the adventurous look for Balcones Texas corn whiskey and Corsair artisan whiskies. They make some crazy good stuff. Hudson valley, High West and a host of others out there are making big names for themselves.
And I could go on and on and on…
ok
/nerdoff
Rev BDC @ 63:
But why?
I was about to reply to Carlie @ 46, before I read your replies and realized you did a much better job explaining. Please continue.
BTW, have you tried any of the Australian whiskies, yet? I am looking for recommendations.
That I have not but I am on the eternal quest for new whiskies.
In fact I went looking for some a few months back but came up unsuccessful.
Unless you try harder!
Of course, here in CA, Jesus isn’t an uncommon name. Not trying to spoil your fun though–that probably wasn’t sent by some migrant worker (the Big Man, or rather his son, who is also himself, who died, but not really, then left again without even dying first…)
[Citation needed.]
Thanks, everybody. I shall be saving those replies for future reference. Louis, if I’m ever on your side of the globe, we’ll do a field trip. :)
You lucky, lucky man. The Uigeadail is the King of scotch. An absolutely stonking Islay beauty. I have a bottle sitting on my shelf right here and I think I had better go pour a dram.
BTW, If you ever get the chance to visit Scotland, do it. It’s one of the most beautiful places I’ve been.
Alligator is absolutely lovely. As is Supernova. And “Ardbeg Renaissance: We’ve Arrived!” (which you can’t get any longer).
Jesus love you man… seriously. You should be glad Jesus loves you this much. I’m jealous. Although I always figured Jesus for a bourbon or tequila man myself.. but still… HE FREAKIN’ LOVES YOU DUDE!
#2 Alverant
I love Scotch. And personally I drink it neat, as is the way many have recommended it. But that having been said: Try it different ways. Decide how YOU like it. Don’t let anyone tell you how you NEED to drink it. Give each way a shot, and decide which is best for you. Don’t let the pedants win. ;)
Surfacing to add whisky tasting note.
I think it’s worthwhile to dip my fingers into some water and then sort of casually, yet with restrained drama, flick water from them into the tumbler, as if I knew what I was doing.
If there’s an audience, some of them may start thinking “hm… so that’s how you drink whisky” and I may have acquired a caché. It may also help liberate some nice aromas.
While I wait for 5-10 minute breathing period, I like to brush my teeth and rinse out my mouth. That done, to consume, I first take sniffs – not into my lungs, but the merest puffs into my nose. This a) smells good and b) gives me a rush that lasts about 1-2 seconds for each puff. After two or three rushes, the rushes begin to diminish, so higher concentrations are called for. I intake the smallest dribble of whisky into my mouth and swish it all around. Smack my gums and lips, inhale very slowly through my teeth and even puff out through my nose.
It takes me about 45 minutes to get through 2oz of whisky this way.
That is all. Submerging again. I have not the time nor free energy to comment here regularly, but I do from time to time lurk.
Praise Jesus!
Damn. Some infelicities there. I’m so used to posting on Plus that I tried to do _italics_ and didn’t go to the extra effort, “knowing” I’d be able to edit my post.
I put a wee dram of that exact same whisky in the beef & barley stew I am cooking tonight.
*has never drank*
*reads comments*
…Man, you
alcoholicsfine Scotch-enjoying gentlepersons really obsess over how to drink this stuff. Excuse me if it all goes over my head.Prefer Lagavulin myself, but nice!
Funny, never thought about it before, but there’s a place I pass on my way to/from work every day with a mailbox out on the street that says “Jesus” on it.
I’ve looked carefully when I’ve driven past. Never seen anyone matching the typical descriptions. Maybe he’s cut his hair and stopped wearing robes? Perhaps started driving a big rig? Maybe I’ll stop and say hello next time.
Won’t my story of “finding Jesus” be an interesting one?
“Found him, lol!”
Hmmm…if it was a bottle of red wine, you could assume that it was the blood of Christ. What bodily fluid of Christ translates to Scotch?
Hmmm – I just prayed for Jesus to send me som Ardbeg. Now I will go and check my front door. (Ard. Alligator would be best please, big guy – rare as hens teeth in Australia)
Sadly not into brown liquor.
If anyone here isn’t a scotch drinker, recommend me a gin to impress the ladies.
Rip Steakface
The ritual adds to the flavour.
evader
I suggest both (or either of) Victoria and Hendrick’s Gin.
Very nice. It’s not really from Jebus though, whoever sent that has much better taste than said mostly fictional composite character of a radical 1st century Rabbi.
Unfortunately, some of the whiskies mentioned herein are produced by Diageo, which is a member of ALEC, the American Legislative Executive Council. ALEC has been involved in creating some of the terrible legislation that has been passed in the Congress and the state legislators in recent years. They produce canned bills that their pet representatives introduce to eliminate regulation, deny global climate change, etc.
Diageo produces Lavagulin, Oban, Talisker, and several others. There is hope, however. They were also supporters of the Heartland Institute, which put up those billboards with Ted Kaczynski and others. That was too much for Diageo, they dropped support for Heartland.
Ardbeg is but the tipple of the preterite souls of Islay
The Lord’s elect drink Talisker, which He hath enriched even more improbably in fossil iodine, and depleted of devilish phenol.
Everyone:
AAAUGH!!!
You’re making me want to drink now. Damn not being 21… *grumbles*
(well, except Audley).
Well, I’ve been sipping it for the last half hour. My evaluation:
Phenomenal. Very flavorful and smooth.
(For the ritualists: sipping it neat. I wouldn’t taint it with Morris city water.)
Nom.
BTW, I highly recommend Iain Banks’ “Raw Spirit: In Search of the Perfect Dram”. Fun for novices and experienced whisky pedants alike.
(and, as Banks defines it: the proper size of a dram is “an amount of whisky that offends neither guest nor host”)
Now, that is what I call “moving in mysterious ways”!!
17:
‘I have a bottle of Talikser ‘Double Matured’ which tastes a whole lot better with a thimbleful of water.”
What big hands Ogvorbis has.
Russell
I’m afraid I don’t get the reference…
Australian Whisky? They do actually exist, but finding them is pretty difficult even in Australia. Our main export spirit is Bundaberg rum. Which is OK I guess, if you like dark rum. Not top shelf stuff.
The only whisky distillers of note AFAIK are in Tasmania. Lark is the oldest, several have only gone into production in the last decade. I have actually tried Lark’s and found it thin and unconvincing – but that was 20 years ago and I’m told they have improved. I’ve also heard good things of Hellyers and Nant. One day Mr Claw and I will be doing a Tasmania trip with this to help: http://www.australianwhiskies.com/whisky-distilleries.html
And YES, the water matters. On Islay, the water tastes like whisky. It’s amazing. For dilutions, you just want something clean and neutral. I mostly use tap water here, but I would use bottled water in Adelaide or Perth. Here, too, in a drought summer when the water tastes too strongly chlorinated.
[OT]
Alethea H.
Leaving aside that Bundy is now British-owned, their premium lines are a bit of alright — in my opinion, of course.
I’m another adherant of drinking whisky (and whiskey) neat, but I do like a bit of a chill on it (especially in summer, where ‘room temperature’ may be 25+ degrees C), so I found ‘Whisky Stones’ -carved cubes of some non-porous stone that I keep in the freezer and drop a couple in my scotch tumbler when I’m imbiming a wee dram.
Feeling like having a wee dram now…
Sounds like poison to me.
PZ: glad you’re enjoying it more than you liked our other national drink.
(PZ was handed…inflicted with, perhaps…a bottle of popular violently-orange fizzy drink Irn Bru on his last speaker stop in Glasgow. Diplomatic and mild-mannered as ever, his reaction was ‘I think I’ll stick to the beer.’)
As to the whisky/whiskey thing, for Chas et al, we care because the two are different things. The water/no water debate has been thoroughly covered here, and I’m glad to see the right level of indignant reaction towards the horrific notion of ice in single malts.
PZ: glad you’re enjoying it more than you liked our other national drink.
(PZ was handed…inflicted with, perhaps…a bottle of popular violently-orange fizzy drink Irn Bru on his last speaker stop in Glasgow. Diplomatic and mild-mannered as ever, his reaction was ‘I think I’ll stick to the beer.’)
As to the whisky/whiskey thing, for Chas et al, we care because the two are different things. The water/no water debate has been thoroughly covered here, and I’m glad to see the right level of indignant reaction towards the horrific notion of ice in single malts. Whisky stones do sound fascinating, though.
@ Charlie Foxtrot
These?
I wondered how well they worked, and if they imparted any mineral taste to the drink.
/eyeroll
@ogremeister
They don’t impart a mineral taste, but they can pick up refrigerator/freezer taste if you don’t rinse them regularly. I’ve found that they work better for vodka. Chilled scotch doesn’t do it for me.
@ psocoptera
Thanks! I don’t like chilled scotch either, but I was thinking they would work well for my wife’s amaretto.
I can’t stomach (literally) distilled liquor. I love the smell of whisk(e)y, cognac etc., but drinking it gives me heartburn.
However I can drink beer/wine and I am brewing my own beer for the first time now. I need to wait a few weeks, then I will know how it turned out. Very interesting process too.
Lucky you! This is my favorite single malt of all time. But it’s sooo expensive, sob
Okay. You’re excused. Have fun, now.
95
How many thimbles to a quart ?
Brother Ogvorbis: Advanced Accolyte of Tpyos, you say that you are 13, yet you regularly imbibe whisky. Do you think, at your age, it is right?
I only drink whiskey with cola :)
HERETIC!!!!!
Ahh, my second favourite malt from my first favourite region.