scotch suggestion

ok will give it a try. Thx.

 

http://www.nytimes.com/2013/01/16/dining/american-malted-whiskeys-win-acclaim.html?src=me&ref=general&_r=0

I'm buying a bottle of McCarthy's (made in Portland) today. I'll be curious to see if it tastes (and costs) like my regular, Aberlour.

 

Now you've prompted me to act on my thought to buy a bottle of St George's single malt and be forced to compare it to my whiskys on the shelf. I've just neglected to do so for the past several months, especially when their 30th anniversary edition was rated so highly (which put the thought in my mind). I'm interested to know how McCarthy's compares to a Lagavulin or Laphroaig, also. Thanks, Bob H

 

I would like to have some opinions on a decanter. I really like the idea and think it's something I would like to have at my house. I've been looking around and slowly have detoured from this simply because I have multiple bottles of finer scotches. It seems almost like a shame to place it into a decanter rather then keeping it in the bottle.

Does anyone here own one? What are some others people's thoughts on purchasing a decanter? They are far from over the top expensive so it's not solely a monetary decision.

 

I have a number of whiskys (and whiskeys and whiskies, much to my wife's chagrin). My thought is to keep the better whiskeys in their bottles; they benefit from the stopper designed for their particular bottle, and there is also that cool feeling one gets by seeing the label again and being reminded where that dram comes from. It also allows a discerning guest to know that you know (and will serve) what they like, whether it be Macallan, Bushmills, Knob Creek or another favored brand.

At the same time, a decanter set looks great, and can add to the occasion. I have a crystal decanter with four very good heavy lead crystal glasses on a silver tray we acquired in Morocco. I decanted a Dalwhinnie 15, a light bodied Scotch suited for most casual drinkers. Other choices could be Dewars, Jim Beam, Maker's Mark, etc., e.g., something good, something approachable to those who don't have a strong preference, and something that shows off the decanter well. The evaporation will be greater in most instances, and it will also usually get more light, so I'd refrain from decanting one of my favored bottles. YMMV, though.

Thanks, Bob H

 

This is the Lagavulin 16 that I mentioned earlier with its immense smoke flavour.
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Great choice, probably my most constant dram. It has that strong astringent, seaside tar and iodine nose, but then is much smoother when you drink it than you think it will be. Lagavulin often is overshadowed by Laphroaig (Beam, which owns Laphroaig, chooses to advertise it more than Diageo, which owns Lagavulin's parent company, so folks see it more in ads, etc.). For my money, it is the best Islay Malt under $100 US anywhere (usually $70-80, getting a little more expensive each year).

Laphroaig is very good, but their popular 10 is pretty harsh for many, so the match to compare against the Lagavulin is their 18 (a touch more expensive than the Lagavulin, but much smoother than the 12). Laphroaig's cask strength & quarter cask are both great as an alternative, but might bowl you over if you don't hang onto something (55.3% alcohol- 110 proof on avg).

For anyone who wants to add variety to their top shelf, this is an excellent choice. It also pairs well with the stronger, more mature cheeses like a gouda, aged cheddar or one of the stinky cheeses. Nothing better on a cold blustery day (its medicinal, you know...), and it truly is a "man's drink" in the classic Scottish sense. Regards, Bob H

 

If you like it really peaty go for an old Caol Ila

 

The 30 is about as good as it gets. Pricey but worth the experience.

 

Oldie but goodie, for reference.
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I finally got my account settled and can post pictures of some of the stuff I've posted previously. Who doesn't like a good visual reference! Here are just a few I've enjoyed and this is the Forty Creek that is near the top of my list at the moment. This is the one I posted about before and got it cleared up that it is a "whisky" as noted by Bob.
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Just FYI the Glenlivet was for a friend who drinks it with multiple ice cubes even after I informed him about the concept of drinking on the rocks.

This is the bar stash at the moment but the Grey Goose is now emptied and filled with a proper size one. I'm looking to add a few more bottles in the near future that focus more on the single malt category.
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OK, having way too much time to think, I realized the "set point" for Scotch purchases for Ferrari owners...

Although weights and measurements amongst liquids and solids differs, a California weighs about 62,400 ounces (458 is about 57,600 oz). A bottle of whisky is 750 ml, about 25 oz. That means my Cali weighs about 2445 bottles of Scotch (not counting glass weight). Using general pricing, a California owner should consider $105 US as an appropriate purchase price; 458 owners would be about $125. Not unreasonable at all, and there are great choices in those ranges.

Regards, Bob H

 

Since you seem to have the time, would you mind doing the math for the FF? I have to hit the liquor store on my way home

 

LOL! That's a terrific outlook, Bob.

Many thanks,
Andrew.

 

The FF is a little trickier to price out for Scotch compatibility, since there is ample room to carry a couple cases with you on the way home. In straight terms, it weighs about 2567 bottles of whisky, so the appropriate price point would be $117 a bottle. Since you would be required to chaperone two cases of, for instance, Macallan 18 at about $160 a bottle with you, the $3840 is deducted from that total...

Since whisky is so affordable, and the myth of Ferraris is that they are not, merely using some statistical measurement to assess them comparatively conclusively illustrates the wisdom of buying Ferraris (which do not give you hangovers) versus whisky (which can land you in jail at much lower speeds, and feeling much worse the next morning).

Hope this helps, Bob H

 

Hahahaha hahahaha,

Ahh,

Bqahahahahahaahah,

Damn, that's hysterical.

Bob, I owe you a dram.

 

Thanks, glad you enjoyed it. Given your weather right now, I also have it on good authority that snowfall totals will be less if you drink a toast hourly to celebrate it (or maybe it seems like less because you are full of ethyl alcohol and therefore in a much better mood). Stay safe and warm, and remember the Scottish toast...

May those who love us love us,
and those who don't love us, may God turn their hearts,
and if He doesn't turn their hearts, may He turn their ankles,
so we will know them by their limping...

Best Regards, Bob H

 

I hope my own wit improves and catches up with you one day. Slàinte mhath, Bob!

All the best,
Andrew.

 

I picked up a Laphroaig 10 today as I fancied something a bit more peaty.

I'm also going to reverse Bob's conversion logic and buy a slighly pricier bottle; $125 (or £85 in real money!) is about the same a buying a 458 Italia.

 

See, who said you couldn't get Ferrari-like thrills without spending a ton of money? $125 is a great price for this experience...Get about a half-bottle of Laphroaig in you, your face gets rosso corsa in color, and most any car will seem like a 458, anyway... Bob H

 

I was recently given a 30 year old Mortlach (1983), purchased from a private cellar in Scotland for my 30th birthday. It was bottled at 18 years old at Full cask strength. Considering the price and the time in the bottle, how would you enjoy this bottle? Leave it on the shelf forever? Drink it with a bit of water?

Will it still be good after all these years? I know scotch has a certain half life.

I am not a scotch novice, just looking for opinions on how you guys would proceed.

 

What you have is actually pretty rare (and a great friend who would give it to you). Not horribly expensive ($180-220 US for a bottle), but a small batch that is generally unavailable. From your description, it is a Mortlach 1983 18 year old. Mortlach was using American Oak (instead of sherry casks) during that time, so it has a cleaner taste and less fruit on the nose than Macallan. It is a Speyside whisky, but has some peat flavor. Most Speysides (Dufftown, Glenfiddich, Balvenie, etc.) are amongst the lighter Scotch whiskys, and Mortlach is similar to that.

Mortlach is actually the oldest distillery in Speyside, and they use a triple distillation, which is rare. They were one of the first distillers acquired by what is now Diageo, and most of their production has been for other brands (first to Johnnie Walker, and since then most of their output has gone to Gordon and MacPhails - the G&M Mortlach is well-regarded, too).

Whisky (and whiskey) stops maturing once it is out of the cask. It also does not discernibly evaporate as long as the stopper is in place, so you can store it for as long as you wish in a cool, low-light, environment (certainly, you can send it to me, and I'll do it for you, but I'd have to have a dram once annually to ensure the quality of the drink...). 18's mature and store very well; when a whisky in the cask gets beyond 21-25 years, the evaporation starts to be a concern, but once in the bottle, you should have no problems.

Re saving or drinking, I am a drinking collector, so my encouragement is to open it on a special occasion, and then enjoy it on subsequent special occasions (like Fridays to celebrate the end of the week, especially with someone you either like or who can appreciate the quality of the drink- not mutually exclusive).

Mortlach is light enough in body to be enjoyed neat, but has a pretty high alcohol content (about 53-54%) and many would say the full flavor will open up with a light infusion of spring water with that much kick in the whisky. You could try it both ways and see what you prefer

 

Thank you very much for the detailed info.

I am a big fan of Mortlach 16 in sherry casks. That is why my friend found this old bottle for me. He is a stand up guy, and I'll be sure to sample this with him.

It's good to know what to expect re: sherry vs. oak casks. I was not aware that once bottled, the scotch would not evaporate/ stop aging. Good to know that it is worth drinking and not just a mantlepiece dweller.

 

finished my bottle of aberlour double cask 12 year, and it really satisfied. smooth with hints of almonds and vanilla, right up my alley. On a work outing recently I had a glass of glenmorangie Quinta ruban, at the recommendation of Andrew. It was a real treat, with a slightly more syrupy texture than my usual ones, but a complex fruity flavor. I had it before dinner, but I can see sipping it for desert or in the evening. No smoke or peat. It seems you guys are driving my tastes to more expensive whiskies. Thanks a lot.