Who Makes the Best Whisky??
 

And the Best Whisky in the World is from...

JAPAN

Something is wrong in River City.. :confused:

Good because saki sucks.
AND, according to that guy altho when the Japs get busy they get busy.

I spoke with a whiskey rep at Wilbur's Liquor up in Ft Collins about the Yamazaki label. The guy said the Japanese distiller went to Scotland for number of years to learn their distilling methods. I can't remember which distillery it was. Anyway, this gentleman returned to Japan to start his own distillery. I think he even married one of the Scottish distillery owner's sisters. Evidently, he learned real good. I have a bottle of Yamazaki and it is very good.

The Japanese are very large consumers of Kentucky Bourbon.

I much prefer a good Bourbon to a good Scotch.

The Scots even reuse Bourbon barrels to age their whisky.

Or maybe that is just being cheap. :D

TR

TR
In the US, it is illegal to re-use a whiskey barrel. The Scot's on the other hand have learned that the used barrels impart their taste into the next barreling.

The author of the rating, James Murray, is/was very influential in the industry. Not sure he'll get offered a pint if he shows up in Scotland now??

Here are a few of my bourbons, and a fifty year old powderhorn of Dickel (far left) after a recent tasting.

TR Sir,

Hope you can enjoy one of our favorites, "Bulleit" Bourbon. It is great for just about any occasion, and makes a fantastic additive to any homemade whipped cream recipe for the Holidays!:) (Great for the topper on Hot cocoa or similar drinks.)

Holly

"To this day, Bulleit Bourbon is distilled and aged in small batches. High rye content gives it a bold, spicy character with a distinctively smooth, clean finish. Kentucky limestone-filtered water provides a foundation for the bourbon's character, while charred American oak barrels lend a smoky backbone. Our aging philosophy is simple: we wait until our bourbon is ready."

I believe, that only applies to bourbon.

That applies to bourbon. It can't be called bourbon unless it is aged in new barrel.

I don't believe Bulleit is producing their own juice yet! It was produced until recently by Four Roses (Kirin Brewing Co). not sure who is distilling it for them at the moment.

WCH Sir,

Just found out this information, which seems to be right along the lines...:o

A Great Burbon, IMHO, with all kinds of uses in and out of the kitchen.;)

http://www.diageo.com/en-us/newsmedi...esourceid=2329

Diageo Breaks Ground on New $115 Million Kentucky Distillery – The Bulleit Distilling Co.Download file


SHELBYVILLE, Ky., August 21, 2014 – Diageo broke ground today on its new Shelby County, Kentucky distillery, which the company announced will officially be called "The Bulleit Distilling Co." after the distillery's flagship brand. Kentucky Governor Steve Beshear, and a number of other elected officials and Kentucky dignitaries, joined Diageo executives and Bulleit founder Tom Bulleit to celebrate the milestone.

This May, Diageo announced its intention to invest an estimated $115 million to build the 1.8 million proof gallon (750,000 9-liter cases) distillery and six barrel warehouses. In June, Shelby County's Triple S Planning Commission unanimously approved the distillery project. Along with Bulleit Bourbon, the facility will distill a number of current and future Diageo bourbon and North American Whiskey brands.

"Tom Bulleit has a genuine passion for his bourbon that he shares with everyone he meets. The growth of the Bulleit brand is the result of many years of investment and the relationships Tom has built," said Larry Schwartz, President, Diageo North America. "We are proud to be breaking ground on the new home of Bulleit Bourbon in this wonderful location in Shelby County. We look forward to becoming a valued member of the community for many years to come."

WCH, you have good taste in bourbon.

Sorry, Holly, not a fan of rye in my whiskey.

Thanks for the offer though.

TR

I am a very big fan of Billeit Rye..... :D

No problem Sir,

You and Streck would also like JD: We also made a very good batch of Jack Daniels Tennessee Honey whipped cream for our Holiday deserts. It also went great with our stuffed pies as well as topped beverages.:)

Holly

When does the bar open?

I suspect that you have not tried enough ryes . . . :munchin

Amigo, I am still working my way through the non-rye selection. :D

After sterling 2013 reviews, I was lusting after the 2014 Four Roses Limited Edition Small Batch and two of the whiskeys in the blend turned out to be rye heavy. The reviewers killed it, along with my desire. Too peppery.

Moving on.

TR

There is going to be a radical transformation in the industry as the new boutique distillery enter the market. A market that has been more than comfortable, not competing.

http://www.nytimes.com/2014/08/24/bu...lers.html?_r=0

If this boutique distillery movement does for Whiskey/Spirits what craft breweries did for beer (specifically in the US) then this is welcome evolution.

Suntory Plans Space-Aged Whisky

Do they honestly expect to get those samples back? :D

Pat

Whisky
 

As with anything, personal preference is in order, but I've got a few whisky recommendations if you haven't committed to Yamazaki as the best.

If you're looking for a mixer or a shooter, Pendleton is par excellence. It's not overly expensive, has great flavor, and goes well with Ginger Ale or other soda. It's smooth neat or on rocks as well. If you're into Canadian Whisky, this is a can't miss, and you won't break the bank trying it.

Another good Canadian is Collingwood. It's got the very traditional oak flavor, and a little more burn than Pendleton. Makes a good neat or on the rocks sippin' whisky.

If you're into Bourbon, I'll second Bulleit, especially as a mixer. A Bulleit Old Fashion or Hot Toddy are pretty fine when the weather turns cold.

Another nice mid-grade Bourbon that's worth trying is "Old Forester". It's got a really smooth flavor for a bourbon, and goes down easy neat, or in coffee.

If you're into Scotch, this is probably already a cliche, but Glenfiddich in any vintage, is a solid choice.

I spent the last year or so just trying different whiskies with some friends, to determine what would be the best choices to keep on hand, since I'm not one to drink in public. These are the once that offered the best "bang for the buck".

Hope it helps.
Cheers,

Aaron

Anyone tried this yet?
 

Did a through search, but saw nothing posted yet about this product, Leadslingers Whisky.

Took a couple of photos today when this patriotic label caught my eye, (and I rarely drink whisky...)

The back label was so interesting mentioning Army Ranger, Green Berets, etc...truly have not seen anything like it before! ( The cashier held it up for my camera...lol.)


Has anyone tried it? :cool:


Holly

Looks like it would make a good defoliant.....but I'll try some for the teams sake.

Just a bunch of good ole boys.. :D

https://www.leadslingerswhiskey.com/home

JJ,

Read that first page on their site...ball to the wall, no sh*t for sure!;)

Okay PRB, cannot wait for the AAR!:o


Holly

Uh, oh. Moore, OK. They are guaranteed to get hit with by F5 tornado. :eek:

Pat

From the looks of the vids they won't notice :)

I am highly biased...
 

...being a native Kentuckian, so I will go with a good bourbon. Of said bourbon, that's a tough choice. Maker's is at the top along with Woodford, though sometimes I can go a little "redneck" with a Wild Turkey 101 :D

I've been on an E.H. Taylor small batch kick lately. It received a double gold medal at the San Francisco World Spirits competition this year, and it's not too pricey at $42/bottle. It may be difficlut to locate, and I'm surprised I can find it less than 10 minutes away from my home in the Utah Caliphate.

If you can find the single barrel ($60/btl), it might be worth a go, too. It beat out the Pappy Van Winkle 23 year in 2012.

Year to year, batch to batch, and even barrel to barrel, it changes.

Consider that with all of the premium selections today, the overall quality of the more common stuff has got to be down.

TR

Out of curiosity I looked up the Clan name, not sure who McPhail is but a Gordon should know something of the fine spirit. Looks like a good place to gain some understanding.

https://www.gordonandmacphail.com/about-us/

By dand
In keeping with the theme : The image is from 1880 when the Gordon Highlanders 92nd Battle of Kandahar

Edit: Penn , I saw an add here in Colorado for a small distillery that made me think...." The difference between us and many other distillers is that we actually have a distiller".

So I'm cheap. Anybody else like Old Crow?

Just finished my bottle of E.H. Taylor Single Barrel. That and the small batch are two of my current favorites. For best bang for the buck, I like Buffalo Trace and Evan Williams Single Barrel.

I know Penn's post is older, but these boutique brands are popping up constantly and most can be traced back to just a few distilleries. Rather than distill their own spirits, they order a blended recipe to achieve a flavor profile from a major distiller that provides the spirits for many different brands. One of the largest is in Southern Indiana. And if you are a fan of the many Rye whiskeys that have come to market in the last few years, you thank this distiller's acquisition of the defunct Seagram's high rye that was in barrels when they went under.

LINK

I found myself gravitating towards certain bourbon's, based on the flavor profile. After reading the following article, I realized it was because many of those I like probably started out with the same mash bill, or recipe. The differences in flavor are due to the difference in ageing and blending.

Glen Breton Special Operations Executive (SOE) Commemorative
 

[Pulling this over from the Comedy Zone AO...as the conversation began to be more "serious"]


Glen Breton Whiskey

Canadian and Blended... not usually my thing but looking to see if anyone has wandered across this?


R10

I have a client from Nova Scotia who swears by Glen Breton and has lamented lack of availability due to COVID. I have not tried it.