For those on a budget, wondering about brown liquors...,
For a smooth rum, try Diplomatico: Anejo rum
For those looking for a traditional whiskey from say the post AWI period, try: Pikesville Maryland Rye but you may find that High West Rendezvous Rye, which is less expensive, is better.
For bourbon, Knob Creek has already been mentioned...and I am told that an obscure whiskey, Virginia Gentleman, is actually a true sour-mash bourbon, which is different that a standard bourbon...
For an Apple brandy, something popular in the colonies in addition to rum and bourbon, try Laird's Apple Jack. Although the name says "apple jack" the original apple-jack is made by freezing, not distillation.
NOW for Single Malt...McClelland's has three or four versions, McClelland's Islay, McClelland's Highland, McClelland's Speyside, and I must admit... McClelland's Lowland...., all under $30 for 750 ml....Single-malt is NOT the same, being very different from distillery to distillery, and none of the above are "peaty" by any means. Most folks out there have tried what is known as a blended scotch, like Cutty Sark, Seagram's, or Dewar's... :barf: .., as blended Scotch is suitable for cleaning a modern rifle barrel or degreasing a motor-vehicle engine. :haha:
Now for corn liquor (which isn't a "brown liquor") also aka moonshine, plain Georgia Moon is correct in flavor, as is Dickel Corn Whiskey (but the latter tends to be overpriced) ..., BUT because of a lot of states' liquor standards, they have been "stepped on", and are only 80 proof. So..., if you buy either, open and pour yourself a double shot. THEN replace those two ounces in the bottle with 190 proof Everclear, replace the lid or stopper, and agitate for a few seconds to boost the proof back up over 100....where God intended it to be....
LD