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/ck/ - Food & Cooking

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4756240 No.4756240 [Reply] [Original]

Let's talk whiskey. Scotch preferably, though bourbon and co are welcome.

What are you drinking at the moment? What do you think of it? Do you decant? Why or why not?

My most recent purchase is a bottle of Highland Park 12.
Colour: Syrup. Turns to honey when the light hits it.
Nose: Slightly burnt caramel, an old war museum I think I went to when I was 9. Almost sickly edge to it.
Taste: Richer caramel, apple, very slightly peat. Really feel the alcohol though, methinks water will really bring out the fruit.
Finish: Long and drawn out. All that caramel's gone, replaced with a spicy fruit that I'm unable to discern.

Pretty fukken tasty.

>> No.4756253
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4756253

>turns to honey
>sickly edge
>caramel's gone

Jeeeeeeeeeeeeeeeeeeeeesus Christ

>> No.4756263

>>4756253
sorry. Did I do something wrong?

>> No.4756264
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4756264

>decant
>scotch

Not sure if troll...

>> No.4756267

>>4756264
It's mostly an appearance thing. The drink won't degrade any quicker than were it in its bottle.

>> No.4756272

You sound like a proper fucking cunt, mate.

>OOH THE SMELL REMINDS ME OF A MUSEUM I VISITED AS A WEE LAD, THE TASTE IS EUPHORIC WITH A HINT OF FEDORA

>> No.4756279

>>4756267
>It's mostly an appearance thing.

Yeah and it looks pretty freakin retarded if you ask me. You decant vintage port because of sediment. You decant some wines to speed aeration. You don't "decant" scotch, you just pour it into a crystal carafe because it looks cool.

I hope you have a monogrammed smoking jacket and an elephant ivory cigarette holder, and I hope you're drinking in a private library full of old books and leather furniture, otherwise your decanting was all for naught.

>> No.4756312

Laphroaig 10 year cask strength.

Color: liquid gold

Nose: Smells peaty, with a subtle sweetness.

Taste: intense peat and smoke, with a subtle almost honeyed sweetness. A slight saltiness, as if walking near the ocean.

Finish: very long. The sweetness fades, followed by the salt, and then the smoke slowly fades.

For reference, cask strength batch 4, 58.7%

>> No.4756576

>>4756240
>whiskey
>Scotch
>>4756264
>Not sure if troll...
Definitely troll.

>> No.4756579

>>4756312
>A slight saltiness, as if walking near the ocean.
Sure bro, sure.

>> No.4756587 [DELETED] 

I always add just a drop of Quinky Sauce to bring out the subtle flavor of my better Scotch.

>> No.4756597

Laphroaig 10yo
Ardbeg Uigeadail
Teacher's Highland
Talisker 10yo
Famous Grouse
George Washington Bourbon (store brand piss, I use it to make hot toddies)

For my next bottle, I'll probably get Auchentoshan valinch or something like that.

>> No.4756607

I've barely tried whiskey. I tried a little last night. It smelled nice but tasted like burnt dicks.

>> No.4756618

>>4756579
Seriously bro.

i just looked in the official Laphroaig tasting notes. I guess it's the iodine taste they talk about.

>> No.4758303

Famous Grouse
Age: unknown
Colour: strong bum's urine
Nose: alcohol
Taste: strong bum's urine
Finish: like a bum barfed in my mouth

>> No.4758337

is there really such a great discrepancy in the quality between cheap and the high class whiskey? im a poor pleb and i only have some cheap blend every once in a while but i always wondered what the top notch stuff tastes like.

>> No.4758340

>>4758337
Depends in the style. Bourbon has good cheap brands. Canadian has decent cheap brands. Irish/Scotch only start getting good at the midrange price point.