+1
Sipping Ardbeg is like learning how to drive a stick shift; once you’ve mastered one, there’s nothing that you cannot drive a million miles in.
I’m absolutely excited about the new Ardnahoe distillery. Their flagship will be peated at 40 ppm while Ardbeg is usually peated at 50-55 ppm and Laphroaig at 45 ppm. It will be higher than most Lagavulin’s and Caol Ila’s (both 35 ppm).
I agree. However I find it best to avoid bottles of spirits as they do not last long - oops - but I am quite fond of beer aged in oak barrels which have previously been used for whisky or wine. This is a nice example:
https://www.buxtonbrewery.co.uk/beers/limited-edition/kentucky-woods
A mere 14% alcohol. Bourbon aged beer is especially good, as the flavour comes through.
Wild Turkey Rare Breed Barrel Proof, is the “I want something a little better today.”
The stuff in the cabinet is Knob Creek, and Bulliet.
Am I weird for keeping the good stuff in a separate place from the rest of my Booze?
I have been thinking about trying some Larceny, but I forget when I am at the store. 
There are some amazing Beers that are getting that treatment. One that was a single off run and thought to be a mistake until it showed up on tap at a local gathering. Deshutes Brewery Mirror Mirror. Was aged a full year on Oak. It was a 14.5% and such a wonderful beer. To bad the barrels caught an infection and they have never been able to repeat it. My Wife and I had a few mugs of it at that beer tasting.
I have been trying different barley wines recently as well. Some hits, some misses by a mile.
CloudWater recently released a stout and an ale mixed with Chuckleberries (like blackcurrants), and aged in oak wine barrels for two years. Heavenly.
I must try Deschutes beer. Yes barley wine can be lovely, but one 330ml bottle is enough for me.
You won’t be able to find Mirror Mirror anymore. They Do have Black Mirror. I have not had it as I live in Alaska and somethings get here and many don’t. Black Butte Porter is the beer that put them in to fame locally. It is a good Beer, and I like it, I also get the yearly Black Butte reserve.
I generally prefer Scotch or Irish Whisky, but sometimes I’m in the mood for Bourbon-style whiskey, so I like to keep a bottle of both Maker’s Mark and one of Woodford Reserve on hand.
I’m out of Maker’s Mark at the moment, but I keep hearing good things about Four Roses Small Batch, so I think I’ll substitute a bottle of that next time I buy some.
I wouldn’t describe Maker’s Mark as having a chemical after taste, but it definitely is distinct among Bourbons. Some times it’s exactly what I want, sometimes it is not at all what I want.
Also, I don’t like mixed drinks with Maker’s Mark, not just because I normally prefer sipping it, but I just don’t think its distinctive flavor works well for mixing.
Four Roses makes delicious bourbon. Find a store pick if you can, although if your area is anything like mine most of the bottle shops are doing Knob Creek picks right now. They’re great too though, if you see one — 12 to 15 years old, 120 proof, very good.
Maker’s Mark is a wheated bourbon, meaning the balance of the mashbill that isn’t corn, is (mostly) wheat. Its definitely different than bourbons that are more balanced or have a higher rye mashbill. Some folks like it, some don’t. I also don’t.
Glenlivet is nice, smooth stuff. And Crown Royal. But I’m just a small-time sipper.
My father once told me, the only good reason to drink alcohol is to enjoy the flavor… and one or at most two drinks’ worth is plenty to savor the flavor. I’ve stuck to that.
Straight only, no sour mash (sorry Jack D.) it smells fishy to me.
That said I’m a fan of Maker’s Mark and Jim Beam will do in a pinch. Bulleit had an interesting flavor but I found I didn’t want to buy it again.
Talk about crappy timing…
+1 on woodford but the wife and I always go for the double oak.
2 bottles I have an abundance of. If I were left on an island and I had to choose a bottle, I’d go with the eagle rare.
I’ve got a small cache of whiskies I’ll take a picture of when I’m back from nyc. While I’m up there, I should find some hard to find stuff in my area. I hate ABC.
I’ve sipped a few over the last 65 yrs or so.
Beer for younger yrs.
Army. Germany. Brandy cheaper than Beer in NAAFI stores.
in ’mid ’70’s, introduced to JW Whiskey. Hmmm Yea OK.
Black. Better. Double Black smooth. Hooked.
Then somebody brought me a bottle of 10yr. Glenlivet.
and sampled some others.
Hmm. Better than the double Black. That leaves a afterburn
till you halfway down glass and throat numb.
Brother gave me a bottle of (Isle of skye) Glenfarclass 15 yr 46 proof.
Nectar. nowadays drift t’ween that, and Taliskers 10/12yr. 46 proof.
Those 3 suit my old palate.
But I must say. a bottle of Taliskers “Skye” in blue box.
Hits my heart nicely. and $88AUD at export price fits my wallet too.
BIL is a pilot. In and out of Aust 3 times a week.
Visitors… Dimple does for them.
I can feel the Skye calling me now. see Ya.
This is my favorite bourbon. It is very smooth and has good body. I drink my bourbon neat and sip it to really appreciate its character. Michter’s is hard to beat.
Down in Southern KY for my families vacation (rented a rural house for 2 weeks). When in Rome as they say.
Bookers and Knob Creek used to be my go to bottles when I could get them for a reasonable price at Costco. Since bourbon popularity has exploded in the last ten years, I get what I get and I don’t throw a fit (but I still treat myself from time to time with something nice).
One hell of a fire. Here’s Jim Beam’s statement:
We operate 126 barrel warehouses in Kentucky that hold approximately 3.3 million barrels for our brands, and the warehouse that was destroyed contained 45,000 barrels of relatively young whiskey from the Jim Beam mash bill. Given the age of the lost whiskey, this fire will not impact the availability of Jim Beam for consumers.
heres our collection so far, guess what’s in the glass? 