Whisky (or Whiskey)...

I like a variety of scotch, but the one I drink with any regularity are The Macallan. I like Laphroaig, particularly the Quarter Cask.


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If you enjoy a single malt Scotch whisky or a good old fashioned American rye whiskey or any other, what is a favorite?  I really enjoy Laphroaig 10 year old, an Islay  single malt Scotch and Old Overholt Rye.  My choice of rye is interesting because I have had smoother ryes but it is the slight rough feel of Old Overholt that appeals to me.

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Laphroaig 10 is one of my favorites. since its summer though ive been drinking a lot of rum, but one bourbon i keep going back to is knob creek. i bought it as a graduation bottle for myself and cant wait until the seasons change so i can drink more of it. (my tastebuds change depending on the season). i also have a deep fondness for highland park 12.

Might sound like a strange choice with the copious amounts of whisky we produce in Scotland but recently tried a single malt from Wales called Penderyn and it was lovely.

I'm here to cast another vote for anything Laphroaig. That stuff is the tits.


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If you enjoy a single malt Scotch whisky or a good old fashioned American rye whiskey or any other, what is a favorite?  I really enjoy Laphroaig 10 year old, an Islay  single malt Scotch and Old Overholt Rye.  My choice of rye is interesting because I have had smoother ryes but it is the slight rough feel of Old Overholt that appeals to me.

Love Laphroaig 10, as well as the quarter cask and single cask. Ardbeg is wonderful too. I like Overholt but Whistle Pig is fantastic. Worth the hype. And the price. Of lighter scotches, Dalwhinnie, Bunnahabain and Glenfarclas twirl my ticket.

One of my favorite sippers is The Balvenie Double Wood 12yr.
It's not terribly expensive at all, but my wife always gifts one to me in my stocking each year for xmas which is quite a treat.

Sour Mash JD.

Whiskey - US distillers use this spelling 

Whisky  -  Foreign spelling

There might be some type of old law regulating spelling.

Laphroaig 10 is one of my favorites. since its summer though ive been drinking a lot of rum, but one bourbon i keep going back to is knob creek. i bought it as a graduation bottle for myself and cant wait until the seasons change so i can drink more of it. (my tastebuds change depending on the season). i also have a deep fondness for highland park 12.

I'm here to cast another vote for anything Laphroaig. That stuff is the tits.

My family got me a bottle of Laphroaig 18 for Father's Day this year. An excellent sip indeed.

I've been trying out different whiskeys for the past couple of years. Other ones that I've really enjoyed were:

Scotch

• The Dalmore 12
  
• Highland Park 12
  

Bourbon

• Elijah Craig
  
• Woodford Reserve
  
• Woodford Reserve Double Oaked
  

Whisky or Whiskey. Both are proper spellings, and I choose the more efficient term, whisky. Why type more than I have to right?

I'm a HUGE fan of Laphroaig, as well as most Islay scotches! I like Laphroaig 10, 1/4 cask, triple wood, and 18 year! I've also been collecting the Cairdeas line each year they release it. Usually, I have a bottle of 1/4 cask on the go around here.

Bowmore 15 darkest is also nice for a change up. Lagavulin 16, which is like an older brother to Laphroaig.

Whenever I travel to Alberta I usually end up coming home to BC with a case or two of scotch since it's about 1/2 price there from what we pay in Vancouver. In BC, anything over 40% gets hit with a much higher tax rate. It's pretty much the same for bourbon and rye.

I sometimes take a bottle of Old Granddad or 4-Roses yellow label and bacon infuse the whisky. Basically, take a bottle of whisky, and put it in a wide-mouth mason jar. Fry up some bacon and save the grease. Filter the grease to make sure no meat chunks are in there. Just golden liquid fat. Let it cool a bit, but it should still be warm. Then add about 4 oz of the fat to the mason jar. Put the lid on and shake it up for a bit. Just enough to disperse the fat everywhere. let the jar sit on your kitchen counter in a warm place for about 12 hours. After that, put it in the fridge to solidify the fat a little more. Take off the layer of fat, filter it through a coffee filter if you like, and put it back in the bottle.

This makes a savory bacon infused old fashioned! You can also do the same with vodka for a kicked up bloody mary!

One of my favorite sippers is The Balvenie Double Wood 12yr.
It's not terribly expensive at all, but my wife always gifts one to me in my stocking each year for xmas which is quite a treat.

You and I are cut from the same cloth. I just finished a bottle of the 12 yr. Saw the 17 yr recently and had it in my hand but picked up some bourbon (which was my purpose for the trip) instead.

With all the Buffalo Trace hijynx lately their stuff in general can be difficult to find. If you have not tried Weller 12 yr and enjoy bourbon, it is a must. It is the same mash as young Pappy, different casks. Best $25 bottles of bourbon available and frankly one of the better period.

I recently was able to pick up a bottle of Blanton's and Hirsch that were set aside for me; both also very hard to get lately at least here locally. The place only received 6 bottles of Blanton's and had 1 of Hirsch. Hirsch is very solid and interesting in that it is distributed by Anchor Brewing. It is in the middle flavor wise between the wheat of Weller and the spice notes of Blanton's but if you are in the market I would definitely recommend.

It is the start of the colder season and I have switched to spirits in the evenings. Happy to start the season with some favorites!