whiskeys

I like Fireball....and Dr. McGillicuddy's Butterscotch.

fleener said:

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

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One of the best I have tasted was some "apple pie" flavored "local product" .

I admit I have no palate for whiskey. I do like sour mash, the cheap taste as good/bad as the pricey ones. They come out occasionally with new inexpensive ones.

"Whiskey" is the Irish spelling (they "invented" whiskey), and is the prevalent spelling in the U.S.
"Whisky" is the Scottish spelli

Grumpa said:

"Whiskey" is the Irish spelling (they "invented" whiskey), and is the prevalent spelling in the U.S.
"Whisky" is the Scottish spelli

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spelling, prevalent in Canada.

Richard/Grumpa

Right, but if the distiller labels it "Whisky" in it's name, then when we mention it by name we should omit the "e", n'est-ce pas?

LD

I really like Elijah Craig. It's a very smooth whiskey that ranks high in taste tests and can be found for less than $30.
I like Buffalo Trace and Four Roses Small Batch.
But really, I find that there are a lot of good bourbons available to suit all of our tastes.

Wow! Hadn't checked out the forum for some time. Pleasantly surprised that amongst us there are those with discerning tastes that can appreciate both fine class ic firearms and good whiskeys. I'd sure like to open the doors to Art's liquor cabinet and view and sample some of his eclectic collection of rare whiskeys. Combine that with a viewing of his Rigby & Alexander Henry rifles.......that would make for an unforgetable day!
I used to be a single malt Scotch snob. Then I got introduced to some of the Rye whiskeys and there are some real treasures out there including some 'homemade stuff distilled in secret places by my prodigal sons and friends. Canadian is probably my favorite now. Black Velvet over ice for warding offordinary colds and snakes and some top shelf offerings (couple fingers in the glass - straight) to share with friends. For the past 36 years I with sons and friends have done a Canada wilderness canoe trip every other year. Returning home at customs we would visit the duty free store and got acquainted with Wiser's and Gibsons. For a long time never found either in US; now they are in Hy-Vee. Gibsons has silver,gold and platinum labels....youngest to oldest. All of these qualify for one of my shooting friend's affirmation of approval....."Now this whiskey is soooo smooth....... all you have to do is pass an ice cube over the top of the glass and it is ready to drink".
Thanks to all the bloggers for their input........after reading 5 pages of forum.......should have learned something?!. I've made a list of some new ones to try. DocZ

Thanks for the info, LD.

Loyalist Dave said:

White Owl Whisky (no "e") is "Canadian white whiskey", and as such, is currently the only such of its kind around. There is a 2012 webpage that talks about it..., http://www.canadianwhisky.org/reviews/white-owl-whisky-40-alc-vol.html, however (imho) the unnamed author is a bit of a dolt, comparing it to American White Whiskey which is straight unaged bourbon aka moonshine/corn liquor..., with the White Owl Whisky, which is rye based, and a blend. It being a rye based blend, and aged, then having the color stripped with charcoal filtering, is what makes it sooo smooth, and unique unto itself. The website author even mentions the company tried corn-based, and it didn't work, and American corn liquor cannot be called whisky in Canada, due to the lack of aging, (which is what accounts for the flavor of corn-liquor...duh.) So IF you can find White Owl, horde it. I cannot find it anywhere here in The States.

LD

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After I posted I decided that I really should learn more, and I think I may have found the same review that you did. At least, I agree that the author sounded a bit daft. The info about charcoal filtering of an aged whiskey/whisky was interesting. The article I read indicated that the target market for this product was young/trendy/millennial/look-at-how-cutting-edge-I-am types; I don't really identify with that group...or is the term "self-identify"?

Regardless, I like the stuff and consider myself lucky to have it so easily available, at least for now.

For a really good Scotch Whisky you should try Springbank from the Campbelltown Distillery. It has not been available for a few years but it is back on the shelves over here in the UK. For Rum try Pusser's rum. This was the original Royal Navy Issue rum back in the day when some ranks got a half pint every day. It is sold at the original Gunpowder Strength, i.e enough alcohol so that if you mix it with gunpowder the powder will still burn, Try doing that with Bacardi.

Doc Z

you and your son are more than welcomed to come see me anytime. I would really enjoy that. We would have a high time. I got a few things that I think you would like to put your finger prints all over. Seriously give me a shout. I think I am at over 40 different whiskeys in the cabinet right now. None very rare I am afraid. I do have a bottle of Wiser's 18 year old that I really like.

There are so many new whiskeys that have come on the market. Starting to be like the craft beer industry. Most of them are good.

A couple of my buddies are part owners in Mississippi River Distilling Company, I have one of their empty whiskey barrels in my office. I told him that a really good buddy would of given me a barrel full of whiskey.


Fleener

Loyalist Dave said:

Right, but if the distiller labels it "Whisky" in it's name, then when we mention it by name we should omit the "e", n'est-ce pas?

LD

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But of course! The distiller (or the Bottler) is free to use the spelling he chooses. With or without the "e", if it's good...drink it.

Richard/Grumpa

fleener said:

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

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Ethanol and water form an azeotrope, that is, a constant boiling liquid, at 95/5% and can't be separated by distillation. Chemical processes are necessary to remove the last 5% of water. 100 percent ethanol does exist and it is toxic. The toxicity comes from the ethanol trying to form the azeotrope. The water would be extracted from mouth and throat tissue should someone drink it. Just put this little tidbit in the back of your mind should this 100% industrial ethanol ever be offered.

Vol423 said:

Ethanol and water form an azeotrope, that is, a constant boiling liquid, at 95/5% and can't be separated by distillation. Chemical processes are necessary to remove the last 5% of water. 100 percent ethanol does exist and it is toxic. The toxicity comes from the ethanol trying to form the azeotrope. The water would be extracted from mouth and throat tissue should someone drink it. Just put this little tidbit in the back of your mind should this 100% industrial ethanol ever be offered.

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Most folks that I know don't want to drink 95% Alcohol by volume aka Everclear 190 proof or Club 190 (which is actually 89%), let alone something they think is 100%. It's basically fuel/solvent at 80%. Now some Club 190 makes for an excellent disinfectant of home brewing equipment, but I wouldn't consume it straight. I've "cut" it by a tad more than half and added a flavoring agent, so the beverage was 80 proof. Works for cheap gin, anyway. 120 proof Corn Liquor is as high as I'd go, myself.

LD

I'm enjoying this thread. Part of my interest in liquor is the historical aspect like the Pusser's Rum mentioned above: over 300 years for the Royal Navy and supposedly the same recipe. Going to try some of that this weekend.

George Washington made rye whisky. Does anyone know if a similar rye is offered today? (The tiny amounts made at Mount Vernon in their recreated still are not available to mere mortals.)

Jeff

Felt compelled to make another contribution to this great forum. Despite a failing memory, I managed to recall another pleasurable whiskey/shooting experience. A few years back, a couple of my Iowa Black Powder Federation cronies and i headed to Missouri for the annual Bevel Bros. October Saturday Chunk Gun Shoot. We went a day early so we could stop at the McCormick Distillery in Weston, MO. They had a house special American whiskey not for sale in liquor stores - only at the distillery that was really good. I can't remember the name they gave it and the bottle i bought is long empty and recycled. It was a very pleasant hospitable tour and tasting experience. If any of you are traveling to or through the St. Joe or KC area, it is definitely worth checking out. DocZ

Scotch Whisky has no "e" in its spelling.

I have a circle of friends who swear that the only real sloth whisky is the real product.

Dr5x

fleener said:

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

Click to expand...

Loyalist Dave said:

Most folks that I know don't want to drink 95% Alcohol by volume aka Everclear 190 proof or Club 190 (which is actually 89%), let alone something they think is 100%. It's basically fuel/solvent at 80%. Now some Club 190 makes for an excellent disinfectant of home brewing equipment, but I wouldn't consume it straight. I've "cut" it by a tad more than half and added a flavoring agent, so the beverage was 80 proof. Works for cheap gin, anyway. 120 proof Corn Liquor is as high as I'd go, myself.

LD

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As suggested drinking Everclear straight, is somewhat foolish. As I proved to myself at a younger age. I suffered from a sore throat for several months due to the chemical burn that I received.

Living in the back hills of Kentucky, I acquired a taste for non store bought whiskey and bourbon. No, I'm not talking white lightning, (un-aged corn whiskey), but from the old timers that barrel their own. There's also allot of micro distilleries popping up in KY that make good stuff providing they start from scratch. Some of the " old respected distilleries" no longer do that, opting for cheap shortcuts instead.

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