(Vanity) For Grown-Ups only: What's the best Single Malt Whiskey?

20Sep03 | yankeedame

[F.J. Mitchell]

Still in the learning stages huh? Still such a novice at choosing an adult beverage that you must wait for some self proclaimed genius to tell you what beverage you like the taste of?

Taste it for yourself-If your friends come over and sneer at it-tell them to bring their own bottle next time-if you are willing foir there to be a next time.

[F.J. Mitchell]

A sterefoam cup, one hundred for a dollar, would serve the purpose just as well.

Are you serious or just mocking assinity? A glass is a glass-a container is a container, except that a waxed cold drink cup, should never be used for a hot drink. That is a no no in society.

[The KG9 Kid]

Good tequila doesn't come with worms.

Disco-era gimmick.

[F.J. Mitchell]

Disco-era gimmick, my ass!

THe worm in tequlia has been a reality, from the day that a thirsty Mexican Squeezed more juice from a cactus than he could use right away, and accidently bottled a worm that had fallen into the fermenting cactus juice while he slept.

Why must the Disco era dingle berries claim credit for things that began before their grand parents were born?

[Eric in the Ozarks]

A bottle of Mexican liquor containing a worm tastes like Tequila and is related to Tequila. But its not Tequila.
Ask you bartender.

[edchambers]

"but I drink tequila."

Big deal! Do you eat the worm?

Actually Mezcal has a worm Tequila doesn't.They aren't quite the same thing.The worm is put in there as evidence it comes from the Mezcalito cactus. Supposedly the worm only lives in that cactus, the same cactus Mezcaline is made from.I think Tequila is made from the Agave? Not sure not much of a tequila drinker these days.

[edchambers]

One more thing about Tequila good tequila doesn't have to be expensive.Most of the cost is in advertizing, Souza white which used to be around 8$ a bottle is much smoother than the well advertised Cuervo gold or even the 1800.

[ThanhPhero]

I believe the wormy tequila is mescal.

[Ronin]

Although distilled far, far, far from the Highlands of Scotland, Japan's Suntory Hibiki and Suntory Yamazaki labels are pure paradise for single malt drinkers. I have no idea if they are even available outside Japan.

For basic tipple, I am fond of Famous Grouse, but that's blended.

Drambuie in strong black coffee is my favorite weekend, vacation morning eye-opener (once each blue moon, that is). I don't have any in stock at the moment.

[meyer]

Still in the learning stages huh? Still such a novice at choosing an adult beverage that you must wait for some self proclaimed genius to tell you what beverage you like the taste of?

I never said I was a novice, nor did I ask the advice of anyone else in choosing my favorite scotch. I simply said that I'm in the learning stage. I've acquired a list of those that I like and it is much longer than the list of those that I don't like. But I haven't tried them all, nor have I studied the various areas in which certain types of Scotch are made.

There's more to the beverage than just drinking it - there's a good deal of history and geography that goes with Scotch as well. Perhaps not important if one only drinks for the pleasure of flavor, but its interesting to know something about the fine beverage called Scotch IMHO.

Taste it for yourself-If your friends come over and sneer at it-tell them to bring their own bottle next time-if you are willing foir there to be a next time.

Absolutely - I have very few friends that will drink scotch in the first place, and the few that do will share and discuss the fine beverage. For the others, I will share beer and such. They're good people as well, but they aren't Scotch drinkers. I can accept that. :)

[P.O.E.]

You might want to try some port. I usually buy Sandeman (label looks like Darkwing Duck), but you can find some really expensive old vintages if you're so inclined.

It's usually my little holiday treat to myself.

[.45MAN]

Guide to Tasting Malt Whisky For the purpose of enjoying malt whiskies you need certain basic equipment: a supply of water, a glass, a mouth, a nose, and a pair of eyes. Plus, of course, the whisky. The water ought to be soft and, as far as possible, tasteless. Tap water is fine if you are lucky enough to live in an area of good quality water. Otherwise, use still water from a bottle. The glass should be tulip-shaped, with a narrow opening. A proper nosing glass is best, then the sherry copita, brandy snifter and wine glass in descending order of desirability. The open-mouthed cut glass article that is traditionally called a whisky tumbler is not suitable at all. The mouth is for pouring the whisky into for the purpose of tasting. The tongue and palate, both of which are located within the mouth, detect the primary tastes: sweet, sour or acidic, salty, bitter or dry. The size and shape of the mouth are irrelevant, but prior to tasting they should not be encumbered by other flavours such as lozenges, tobacco, etc. The nose is far and away the most important bit of kit when you are evaluating malt whiskies. Our most sensitive organ—there are a mere 4 primary tastes and 3 primary colours, but there are 23 primary aromas—it can pick up scents diluted to one part in a million. The eyes are not essential, though they are useful to be able to see the colour of the whisky. Having said that, we would advise tasters that, because the eye is such a dominant sense in humans, it often misleads. Since dark whiskies appeal more to the eye, professional tasters often use cobalt blue glasses and red lighting to disguise the colour of the whisky. The procedure for inspecting malt whiskies is simple. Look at the stuff in the glass, sniff it, add some water, sniff it again and taste it. The water is essential in tasting full-strength malts. Not only does it soften the influence of the alcohol, it draws out the nose of the whisky to an astonishing extent. When tasting whiskies, try to divest yourself of expectation and concentrate on the present experience. Casks are infinitely diverse, and often very different from what you would expect from a particular distillery.

A brandy snifter is acceptable and most eatries have at least this..

[.45MAN]

Guide to Tasting Malt Whisky

For the purpose of enjoying malt whiskies you need certain basic equipment: a supply of water, a glass, a mouth, a nose, and a pair of eyes. Plus, of course, the whisky.

The water ought to be soft and, as far as possible, tasteless. Tap water is fine if you are lucky enough to live in an area of good quality water. Otherwise, use still water from a bottle.

The glass should be tulip-shaped, with a narrow opening. A proper nosing glass is best, then the sherry copita, brandy snifter and wine glass in descending order of desirability. The open-mouthed cut glass article that is traditionally called a whisky tumbler is not suitable at all. The mouth is for pouring the whisky into for the purpose of tasting. The tongue and palate, both of which are located within the mouth, detect the primary tastes: sweet, sour or acidic, salty, bitter or dry. The size and shape of the mouth are irrelevant, but prior to tasting they should not be encumbered by other flavours such as lozenges, tobacco, etc.

The nose is far and away the most important bit of kit when you are evaluating malt whiskies. Our most sensitive organ—there are a mere 4 primary tastes and 3 primary colours, but there are 23 primary aromas—it can pick up scents diluted to one part in a million. The eyes are not essential, though they are useful to be able to see the colour of the whisky. Having said that, we would advise tasters that, because the eye is such a dominant sense in humans, it often misleads. Since dark whiskies appeal more to the eye, professional tasters often use cobalt blue glasses and red lighting to disguise the colour of the whisky.

The procedure for inspecting malt whiskies is simple. Look at the stuff in the glass, sniff it, add some water, sniff it again and taste it. The water is essential in tasting full-strength malts. Not only does it soften the influence of the alcohol, it draws out the nose of the whisky to an astonishing extent. When tasting whiskies, try to divest yourself of expectation and concentrate on the present experience. Casks are infinitely diverse, and often very different from what you would expect from a particular distillery.

A brandy snifter is acceptable and most eatries have at least this..

[Khurkris]

You want the worm (gusano), you get the MESCAL. Not the Tequila.

Ay! AY! Undele' Undele' Por mi hombres Mescal. Rapido!

[F.J. Mitchell]

I am so embarrassed at my ignorance and arrogance, yet wiser- I learned something. Thank you all for the lesson. I have been laboring under that little onus of ignorance, for the better part of my darn near 71 years.

Don't try telling me the earth is round though-I didn't just fall off a turnip truck this morning.

[The KG9 Kid]

"... I am so embarrassed at my ignorance and arrogance, yet wiser- I learned something."

Just tell 'em you were drinking when you posted.

Valid excuse around here.

[The KG9 Kid]

"... Souza white which used to be around 8$ a bottle is much smoother than the well advertised Cuervo gold or even the 1800."

I almost never drink unless we're out camping. I think that Commemorativo is the best buy because it's the smoothest that's most easily found. It's relatively inexpensive sipping tequila.

General rule I have is 'White tequila + Brown bottle = Good Tequila'. There are great ones that come in clear bottles though, like Ornitas.

Anything that comes in a plastic gallon jug is for making awful frat party margaritas.

[F.J. Mitchell]

LOL. Or maybe I choked on the worm and momentarily blanked out.

[Eric in the Ozarks]

Bingo.

[Uri’el-2012]

I have two favorites in single malt whisky

see Scotchwhiskey

one for everyday occasion

A Lowland called Auchentoshan a 10 year old rated by Michael Jackson as an 83

and one for very special occasions

An Islay called Lagavulin a 16 year old rated by Michael Jackson as a 95

chuck <truth@YeshuaHaMashiach>