The Hijacked Booze Thread [Formerly how to deal with LS] Forum

[bjsesq]

Haha, Blatz, wut's up

Craft microbrews are the way to go

Don't even think about putting anything in a glass of whisk(e)y, in any of it's delicious forms; that goes for coke and ice as well. Laphroaig neat, Knob Creek neat, and for adventure Wild Turkey Rye...neat.

It's not that simple. Ice brings out so many different flavors than would exist with a neat drink.

[bjsesq]

What is the draw to milller lowlife? Why get that over MGD?

Miller Highlife= most shit.

The worst or most alcohol content? Or Both?

Worst. No idea on content.

[geoduck]

Haha, Blatz, wut's up

Craft microbrews are the way to go

Don't even think about putting anything in a glass of whisk(e)y, in any of it's delicious forms; that goes for coke and ice as well. Laphroaig neat, Knob Creek neat, and for adventure Wild Turkey Rye...neat.

It's not that simple. Ice brings out so many different flavors than would exist with a neat drink.

Seriously. Different scotches need different treatment. Unless you're buying everything cask strength, you aren't getting neat anyway. For instance I like Dalmore with some chilled soapstone and a 3:1 ratio of scotch to water, or 2 cubes of ice and a 4:1 ratio. It opens up the flavors and allows you to detect all the notes. Kind of like what happens to absinthe when it louches.

[Kronk]

Haha, Blatz, wut's up

Craft microbrews are the way to go

Don't even think about putting anything in a glass of whisk(e)y, in any of it's delicious forms; that goes for coke and ice as well. Laphroaig neat, Knob Creek neat, and for adventure Wild Turkey Rye...neat.

It's not that simple. Ice brings out so many different flavors than would exist with a neat drink.

Seriously. Different scotches need different treatment. Unless you're buying everything cask strength, you aren't getting neat anyway. For instance I like Dalmore with some chilled soapstone and a 3:1 ratio of scotch to water, or 2 cubes of ice and a 4:1 ratio. It opens up the flavors and allows you to detect all the notes. Kind of like what happens to absinthe when it louches.

Who the fuck are you people?

[ak13]

Haha, Blatz, wut's up

Craft microbrews are the way to go

Don't even think about putting anything in a glass of whisk(e)y, in any of it's delicious forms; that goes for coke and ice as well. Laphroaig neat, Knob Creek neat, and for adventure Wild Turkey Rye...neat.

It's not that simple. Ice brings out so many different flavors than would exist with a neat drink.

Seriously. Different scotches need different treatment. Unless you're buying everything cask strength, you aren't getting neat anyway. For instance I like Dalmore with some chilled soapstone and a 3:1 ratio of scotch to water, or 2 cubes of ice and a 4:1 ratio. It opens up the flavors and allows you to detect all the notes. Kind of like what happens to absinthe when it louches.

I'll give you a few drops of water to bring out the peaty undertones, especially from an Islay Single Malt. Conceded.

[Rooney]

I'll give you a few drops of water to bring out the peaty undertones, especially from an Islay Single Malt. Conceded.

I got a bottle of Laphroaig 10 that even has a recommendation on the bottle to cut with some water (it's an Islay). The soapstones, however, are a crock of shite.

[Paraflam]

Haha, Blatz, wut's up

Craft microbrews are the way to go

Don't even think about putting anything in a glass of whisk(e)y, in any of it's delicious forms; that goes for coke and ice as well. Laphroaig neat, Knob Creek neat, and for adventure Wild Turkey Rye...neat.

It's not that simple. Ice brings out so many different flavors than would exist with a neat drink.

Seriously. Different scotches need different treatment. Unless you're buying everything cask strength, you aren't getting neat anyway. For instance I like Dalmore with some chilled soapstone and a 3:1 ratio of scotch to water, or 2 cubes of ice and a 4:1 ratio. It opens up the flavors and allows you to detect all the notes. Kind of like what happens to absinthe when it louches.

Who the fuck are you people?

+1

I knew this forum had elitist tendencies in terms of education, but seriously, this? What the ever happened to the fucking TEQUILA BONG??

[geoduck]

Haha, Blatz, wut's up

Craft microbrews are the way to go

Don't even think about putting anything in a glass of whisk(e)y, in any of it's delicious forms; that goes for coke and ice as well. Laphroaig neat, Knob Creek neat, and for adventure Wild Turkey Rye...neat.

It's not that simple. Ice brings out so many different flavors than would exist with a neat drink.

Seriously. Different scotches need different treatment. Unless you're buying everything cask strength, you aren't getting neat anyway. For instance I like Dalmore with some chilled soapstone and a 3:1 ratio of scotch to water, or 2 cubes of ice and a 4:1 ratio. It opens up the flavors and allows you to detect all the notes. Kind of like what happens to absinthe when it louches.

Who the fuck are you people?

I'm a 25-year-old PBS employee with mild inherited alcoholism. You?

[geoduck]

I'll give you a few drops of water to bring out the peaty undertones, especially from an Islay Single Malt. Conceded.

I got a bottle of Laphroaig 10 that even has a recommendation on the bottle to cut with some water (it's an Islay). The soapstones, however, are a crock of shite.

Gotta put them in the very back of your freezer. It keeps the scotch at cellar temp, not ice cold. You use ice for ice cold.

[Rooney]

I'm a 25-year-old PBS employee with mild inherited alcoholism. You?

I love this you

[Skyhook]

For all you highland 12 year fans... Dalmore. Glenfiddich is TCR if you are at a crappy bar with only the biggest distributors, but if your bar has a decent scotch collection and you want a 12 year, Dalmore is the winner without question.

Highlands are ok but get more for your money:
Bowmore, Bruichladdich, Laphroaig, Caol Ila, Ardbeg (very strong peaty flavour)
Any Islay whisky is a great choice.
Talisker is good too.

If you're into that, sure. Not all of us like downing peat. I prefer scotch that doesn't taste like medicine.

I'm with you. I don't like the Islays, despite the fact that purists swear by it.

Islay's don't taste like medicine, unless you are using a bottle of Caol Ila for medicinal purposes.
I like other regions too by the way, e.g. Speyside, but I find Islay's and related styles to have the most complex tastes.
The really light styles are just a waste of time imo.

What the fuck? I don't know any college kid/20-something-year-old who is a whisky connoisseur.

Who the fuck are you people?

Not a college kid by any stretch.
Used to sell wine and spirits for a living.
Had plenty of whiskies to try as part of the job!
I intend to bring my collection up to school with me.

I got a bottle of Laphroaig 10 that even has a recommendation on the bottle to cut with some water (it's an Islay). The soapstones, however, are a crock of shite.

I'll give you a few drops of water to bring out the peaty undertones, especially from an Islay Single Malt. Conceded.

Fuck that.
I drink my Scotch neat and at room temperature.

[stratocophic]

Haha, Blatz, wut's up

Craft microbrews are the way to go

Don't even think about putting anything in a glass of whisk(e)y, in any of it's delicious forms; that goes for coke and ice as well. Laphroaig neat, Knob Creek neat, and for adventure Wild Turkey Rye...neat.

It's not that simple. Ice brings out so many different flavors than would exist with a neat drink.

Seriously. Different scotches need different treatment. Unless you're buying everything cask strength, you aren't getting neat anyway. For instance I like Dalmore with some chilled soapstone and a 3:1 ratio of scotch to water, or 2 cubes of ice and a 4:1 ratio. It opens up the flavors and allows you to detect all the notes. Kind of like what happens to absinthe when it louches.

Who the fuck are you people?

+1

Southerner's guide to properly drinking whiskey:
a) Buy the whiskey
b) Drink the whiskey, add shit if you like
c) Are you drunk? If not, repeat steps a) and b) until step c) is completed.

The fuck is a 'soapstone'

[geoduck]

Words

I just don't like the peatyness of Islays myself and I have the most experience with the Highlands because that's what my dad drinks. I also tend to find Speyside a little too light for my tastes, hence my like of Dalmore over Glenfiddich. Though honestly, I think I'd take Glen Garioch over Glenfiddich that isn't as old as me.

Nothing wrong with neat and room temp if you like it dense. Sounds like you do, so good on you. I think a lot of people under 30 only drink it that way because they think it makes them more of a man and not because they like the flavor, though.

[geoduck]

+1

Southerner's guide to properly drinking whiskey:
a) Buy the whiskey
b) Drink the whiskey, add shit if you like
c) Are you drunk? If not, repeat steps a) and b) until step c) is completed.

The fuck is a 'soapstone'

It's a neutral flavored stone mostly made out of talc which is very good at heat distribution. It gets used for fireplaces a lot. That characteristic makes it great for maintaining whisky temperature. They manufacture small cubes of it which you keep in the freezer and then put in the glass. It doesn't get it as cold as ice does (which is a good thing) and doesn't continually change the flavor of the whisky as ice does when it melts.

[ak13]

Words

I just don't like the peatyness of Islays myself and I have the most experience with the Highlands because that's what my dad drinks. I also tend to find Speyside a little too light for my tastes, hence my like of Dalmore over Glenfiddich. Though honestly, I think I'd take Glen Garioch over Glenfiddich that isn't as old as me.

Nothing wrong with neat and room temp if you like it dense. Sounds like you do, so good on you. I think a lot of people under 30 only drink it that way because they think it makes them more of a man and not because they like the flavor, though.

The first time I tried Laphroaig I fell in love with it in part because of the distinctiveness of the flavor, in every step of consumption.

[geoduck]

Words

I just don't like the peatyness of Islays myself and I have the most experience with the Highlands because that's what my dad drinks. I also tend to find Speyside a little too light for my tastes, hence my like of Dalmore over Glenfiddich. Though honestly, I think I'd take Glen Garioch over Glenfiddich that isn't as old as me.

Nothing wrong with neat and room temp if you like it dense. Sounds like you do, so good on you. I think a lot of people under 30 only drink it that way because they think it makes them more of a man and not because they like the flavor, though.

The first time I tried Laphroaig I fell in love with it in part because of the distinctiveness of the flavor, in every step of consumption.

Good that there are folks like you out there then. It's quality stuff and they have to sell it to someone! I'll stick to the mainland myself.

Edit: If we want to get really pretentious, we could start talking about absinthe and how 90% of the stuff out there in America isn't true, cholophyll-colored, macerated, distilled absinthe and just food-dyed, cold-mixed shit.

[stratocophic]

+1

Southerner's guide to properly drinking whiskey:
a) Buy the whiskey
b) Drink the whiskey, add shit if you like
c) Are you drunk? If not, repeat steps a) and b) until step c) is completed.

The fuck is a 'soapstone'

It's a neutral flavored stone mostly made out of talc which is very good at heat distribution. It gets used for fireplaces a lot. That characteristic makes it great for maintaining whisky temperature. They manufacture small cubes of it which you keep in the freezer and then put in the glass. It doesn't get it as cold as ice does (which is a good thing) and doesn't continually change the flavor of the whisky as ice does when it melts.

Your tangential reference to heat transfer has won me over. Definitely getting one of these things, the worst part about drinking whiskey is the fact that the last bit, the part that should be best, is always watery and shitty.

[ak13]

Good that there are folks like you out there then. It's quality stuff and they have to sell it to someone! I'll stick to the mainland myself.

Edit: If we want to get really pretentious, we could start talking about absinthe and how 90% of the stuff out there in America isn't true, cholophyll-colored, macerated, distilled absinthe and just food-dyed, cold-mixed shit.

90% ISN'T true absinthe! And I refuse to try any of them. And my previous comment was more for the fact that I'm under 30 but drink scotch for the flavor, and the warm buzz down my throat. I should try and get into the Glens a bit more...

[geoduck]

Good that there are folks like you out there then. It's quality stuff and they have to sell it to someone! I'll stick to the mainland myself.

Edit: If we want to get really pretentious, we could start talking about absinthe and how 90% of the stuff out there in America isn't true, cholophyll-colored, macerated, distilled absinthe and just food-dyed, cold-mixed shit.

90% ISN'T true absinthe! And I refuse to try any of them. And my previous comment was more for the fact that I'm under 30 but drink scotch for the flavor, and the warm buzz down my throat. I should try and get into the Glens a bit more...

See if you can get your hands on Pacifique from up here in Washington. The distiller is a total nerd about it and made pretty much the truest absinthe you can get your hands on here. Perfect louche with just a little water and actual natural color.

[Skyhook]

Words

Yep, that pretty much sums it up!

I just don't like the peatyness of Islays myself and I have the most experience with the Highlands because that's what my dad drinks. I also tend to find Speyside a little too light for my tastes, hence my like of Dalmore over Glenfiddich. Though honestly, I think I'd take Glen Garioch over Glenfiddich that isn't as old as me.

Nothing wrong with neat and room temp if you like it dense. Sounds like you do, so good on you. I think a lot of people under 30 only drink it that way because they think it makes them more of a man and not because they like the flavor, though.

You may be right about under 30's (I am no longer in that age bracket...), but I've seen more people drink X and coke than neat anyway.
It does seem it's an image thing.

Speysides: Cragganmore is my dad's favourite, and I like their cask-finished offerings.
Aberlour is also worth a try, has a very fruity flavour.

This thread leads me to believe that I might find like-minded 1L's when I start in the Fall.
Cheers!

[TheTopBloke]

Well if you quit now you'll have a shit load of debt you can't get rid of it. If you keep going at least you'll have a law degree and a shit load of debt.

[dabomb75]

/thread

[Skyhook]

/thread

You need Navy Strength, and in the old style bottle.

[geoduck]

/thread

But that's not Tanqueray 10

[ak13]

Good that there are folks like you out there then. It's quality stuff and they have to sell it to someone! I'll stick to the mainland myself.

Edit: If we want to get really pretentious, we could start talking about absinthe and how 90% of the stuff out there in America isn't true, cholophyll-colored, macerated, distilled absinthe and just food-dyed, cold-mixed shit.

90% ISN'T true absinthe! And I refuse to try any of them. And my previous comment was more for the fact that I'm under 30 but drink scotch for the flavor, and the warm buzz down my throat. I should try and get into the Glens a bit more...

See if you can get your hands on Pacifique from up here in Washington. The distiller is a total nerd about it and made pretty much the truest absinthe you can get your hands on here. Perfect louche with just a little water and actual natural color.

Next time I'm in Seattle to see family, I may have to PM you...