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Post by Calidore on Feb 21, 2022 13:08:35 GMT -5
Alternate form of spirit delivery: A local Irish-themed ice cream shop has the "Hair of the Dog" sundae, consisting of Bailey's, Jameson's, and Guinness ice cream, and topped with whipped cream, chocolate syrup, and flake chocolate.
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Post by Roquefort Raider on Feb 21, 2022 13:44:44 GMT -5
Since certain single malts are so difficult to obtain around here (and since I'm apparently cured of my scotch aversion), I started sampling a few blended whiskys. On the advice of a friend, I gave Té Bheag a shot... but although I now know how to pronounce its name, I wasn't thrilled. It has a sort of buttery after taste, I find. Still waiting for the return of my beloved Glenmorangie. My mother-in-law (bless her!) got me a bottle for Christmas, but our local suppliers have a hard time keeping it in stock. Rich country problems, I know... 
Those of us in the single malt junkie loop know that it's NOT pronounced "Tea Bag". 
Since you seem to have a Speyside-centric taste (based on your professed love for Glenmorangie", might I suggest trying a bottle of Aberlour 12yo if you can find it? It's in roughly the same price range, and has been one of my favorite go-to off-the shelf Speysides for many, many years. It's also one of the biggest selling single malts in France (not that that has anything to do with Canada). Another one that I highly recommend along the same lines is Balvenie Double-wood.
If you are looking to stick with blends at the moment, I cannot recommend Monkey Shoulder strongly enough... it is loaded with oak notes... lots of them... and is still affordable. Also, may I recommend a single malt Irish whisky that is very, very affordable and in all honesty (despite being triple distilled), thinks itself a scotch-- Sexton. It's a winner that often gets overlooked because of its price point. Hopefully you can procure one of these in your market.
While my personal tastes lean more toward the Islay and Campbeltown regions, I still have a general fondness for single malts of all persuasions, and this is a subject that I could discuss for hours and hours.
Enjoying a dram of Old Pulteney as I type this, which is a Highland malt, but definitely not a Speyside.
Thanks for the advice! I'd be curious to hear more about the virtues of different single malts.
I gave a bottle of Aberfeldy as a Christmas present (to my father-in-law, whose significant other gave me the aforementioned Glenmorangie), and was curious to try it some more. I'll keep an eye out for the Aberlour 12 years too, although that's not available around here either. (I'm starting to suspect that Quebecers are drowning their covid-related ennui in gallons of single malt scotch).
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Post by tartanphantom on Feb 22, 2022 0:53:34 GMT -5
Thanks for the advice! I'd be curious to hear more about the virtues of different single malts.
I gave a bottle of Aberfeldy as a Christmas present (to my father-in-law, whose significant other gave me the aforementioned Glenmorangie), and was curious to try it some more. I'll keep an eye out for the Aberlour 12 years too, although that's not available around here either. (I'm starting to suspect that Quebecers are drowning their covid-related ennui in gallons of single malt scotch).
You made a wise choice for a Christmas gift! I enjoy Aberfeldy very much, I think it's quite underrated and a great value compared to some other malts. I've been a single malt drinker/collector for almost 30 years now, and have experienced a rather large variety of malt whiskies. I'll be glad to answer any questions you may have about various brands, regions, suggestions, etc. It's kind of funny... my wife is a malt lover too, but she doesn't care for the heavy-peated Islay malts like myself. Nevertheless, whenever we go to the liquor store, she will shop around, and inevitably finds me in the Scotch section-- usually giving advice and purchase suggestions to novices, or "talking shop" with the proprietor, who is also a single malt aficionado. She usually says "I see that you're 'holding court' again!"
It saddens me somewhat that you are currently having trouble obtaining quality libations. If duty/taxes/prohibitive shipping costs were not an issue, I'd be glad to source a bottle of Glenmorangie and ship it to you-- we have plenty in stock here. Alas, not sure how kindly either (US or CAN) customs clearing bureau would take to that-- they tend to be particularly funny about shipping adult beverages. However, if you ever find yourself in the Nashville area, I will be more than happy to share a couple of whisky flights with you from my personal collection... and consider that a standing invitation. My door is always open to fellow Scotch enthusiasts.
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Post by Roquefort Raider on Feb 22, 2022 5:51:33 GMT -5
Ha! Thanks for the generous offer, tartanphantom, but the situation isn't as dire as all that!  Our provincial liquor authority has an app that tells customer where a particular bottle might be found anywhere in Quebec. While local stores have been out of the ones I'd be interested in since before Christmas, I can always have them ordered from another town (an advantage to a state-owned alcohol trade, in which liquor stores work a little like libraries!) One question: I read online that a few people thought the smoky character of 16 years old Lagavullin had increased over the years. Having tasted it on only three occasions in my life, I wouldn't know; but while I had enjoyed it greatly in 1994, I did found the peat more striking (to the point of being overwhelming) more recently. Any thought? |
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Post by tartanphantom on Feb 22, 2022 8:19:43 GMT -5
Ha! Thanks for the generous offer, tartanphantom , but the situation isn't as dire as all that! Our provincial liquor authority has an app that tells customer where a particular bottle might be found anywhere in Quebec. While local stores have been out of the ones I'd be interested in since before Christmas, I can always have them ordered from another town (an advantage to a state-owned alcohol trade, in which liquor stores work a little like libraries!) One question: I read online that a few people thought the smoky character of 16 years old Lagavullin had increased over the years. Having tasted it on only three occasions in my life, I wouldn't know; but while I had enjoyed it greatly in 1994, I did found the peat more striking (to the point of being overwhelming) more recently. Any thought?
Well, it's good to hear that your sourcing problems are more of a convenience issue than an actual supply issue!
Regarding Lagavulin 16yo-- This is one that I do indeed keep in stock (although I am more preferential to Laphroaig). I haven't noticed an uptick in the peat smoke notes, but I suppose anything is possible.
What most folks don't know is that for many years the vast majority of peated barley on Islay is malted and dried at the old Port Ellen distillery-- which no longer functions as a distiller, but operates exclusively as a barley processing center. The barley is then sold to the various distilleries both on Islay and throughout Scotland, usually with bespoke peat smoke levels. In other words, a distiller will purchase their peated barley from Port Ellen with a peat levels described in ppm (parts per million). Distilleries use a specific peat level to formulate their own proprietary recipes.
The offsite contractor process allows most distilleries to streamline their operations and increase production volume by allowing room for more stills and warehousing on the same land footprint.
However, it's important to keep in mind that this arrangement has only been in place for about 20 years, so we are just now seeing the its effect in 16yo whiskies. Time will tell if this was a good idea or not, but I have noticed a higher demand for peated whiskies in the last 5 years or so... I think in some ways it's a trendy new "man card" thing among younger consumers; much like the hot sauce craze trend of a few years back, and more recently, the IPA craze trend. And there's no doubt that the long-neglected Islay distilleries are making the most of their "15 minutes of fame", with Ardbeg marketing their "Monsters of Smoke" line, and both Lagavulin and Laphroaig offering multiple expressions these days, instead of just their basic product line of old.
As you are a Canadian consumer, I do have a question for you. Here in the USA we still receive our Scotch (and other imported liquor) in 750ml bottles as the standard size. Does Canada also distribute in this size, or do you receive the European standard 700ml bottles? I've always wondered why the two different sizes are used, unless there is a US importation requirement for a certain bottle size.
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Post by Roquefort Raider on Feb 22, 2022 11:06:38 GMT -5
That thing about peated barley is fascinating!
Two old students of mine left molecular biology to found an enterprise producing malt (Innomalt Inc). I remember a seminar one of them gave a long while back, explaining how he was currently working with microbreweries but always meant to one day work with whisky producers!
Oh, and our bottles are 750 mL here too.
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Post by Roquefort Raider on Mar 19, 2022 14:23:55 GMT -5
Thanks for recommending the Aberlour, tartanphantom! Very pleasant indeed! Now that the Aberfeldy is back in town, I may be able to compare the two (that is, if my untrained palate can tell them apart at all!) |
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Post by tartanphantom on Mar 20, 2022 2:12:13 GMT -5
Thanks for recommending the Aberlour, tartanphantom ! Very pleasant indeed! Now that the Aberfeldy is back in town, I may be able to compare the two (that is, if my untrained palate can tell them apart at all!)
Glad you enjoyed it. If you get a chance to compare the two, I think you'll find that the Aberlour is somewhat silkier and richer in the finish, due to the sherry cask notes, making it more suitable as a digestif, or post-meal dram. On the other hand, Aberfeldy is a a bit drier on my palate than Aberlour, and I get more leather and oak palate notes with Aberfeldy. This livens my palate, making Aberfeldy more suitable as an aperitif in my book.
Two distinct drams, each with their own special character.
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Post by Duragizer on Mar 30, 2022 16:52:31 GMT -5
I have a few acquaintances who're aware of my fondness for absinthe. Absinthe isn't easy to get a hold of where I am, so one of them got me a bottle of sambuca instead. Can't say I care for it very much. Even diluted, it's too sweet.
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Post by tartanphantom on Mar 30, 2022 17:26:23 GMT -5
I have a few acquaintances who're aware of my fondness for absinthe. Absinthe isn't easy to get a hold of where I am, so one of them got me a bottle of sambuca instead. Can't say I care for it very much. Even diluted, it's too sweet.
I agree. I find most other anise-flavored adult beverages as being too sweet-- appropriate for a liqueur or cordial (Ouzo, Pernod, Sambuca, Jagermeister, etc), but nothing like absinthe. I do keep Jagermeister on hand, as it serves as a decent sore-throat remedy.
I am quite an absinthe fan myself, but even here in Tennessee it's not very popular, and choices are somewhat limited to the whims of the wholesaler/distributor. My two go-to choices are Kubler (Swiss white absinthe) and a locally-produced absinthe verte, Third Stage. It's made in very small batches with tight controls, and has won a few awards.
Not at all a fan of Absente branded products for the US market, as I find them to be too sweet right out of the bottle, and even worse if louched with a sugar cube.
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Post by Duragizer on Apr 30, 2022 18:14:00 GMT -5
Having ouzo for the first time.
I like it. Far more than sickly sweet sambuca, which I doubt I'll ever touch again. Still not a patch on absinthe, though.
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Post by Deleted on Apr 30, 2022 19:37:27 GMT -5
Beastly-cold Heineken for me tonight, with crispy roast pork while I finally start to binge the 8 most recent episodes of The Walking Dead.
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Post by Rob Allen on May 1, 2022 14:31:22 GMT -5
Having ouzo for the first time. I like it. Far more than sickly sweet sambuca, which I doubt I'll ever touch again. Still not a patch on absinthe, though. The first time I got drunk was on ouzo. Never had it again and probably never will. I don't enjoy being drunk. |
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Post by Duragizer on May 2, 2022 22:16:21 GMT -5
Having ouzo for the first time. I like it. Far more than sickly sweet sambuca, which I doubt I'll ever touch again. Still not a patch on absinthe, though. The first time I got drunk was on ouzo. Never had it again and probably never will. I don't enjoy being drunk. I've learned if one enjoys being drunk, there's something seriously wrong with their life. And I drink to get drunk, so I know from experience. |
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Post by Deleted on Jun 15, 2022 13:18:20 GMT -5
On sale in B&M now, the drink I didn’t realise I needed:  |
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