Whiskey - The Why and Wherefore

[alden]

Irish whiskies are definitely worth a look. Two of my favourites are: Midleton Very Rare, has a really velvet finish, dangerously drinkable and Redbreast 12 Year Old.

Have you tried the Redbreast 15?

[Leyburn]

Irish whiskies are definitely worth a look. Two of my favourites are: Midleton Very Rare, has a really velvet finish, dangerously drinkable and Redbreast 12 Year Old.

Have you tried the Redbreast 15?

I haven't tried it yet but have heard really good things about it. I look forward to tracking it down.

[ccox]

My! You Gentlemen of The Lounge are an adventurous lot when it comes to the Whiskey Trail. I'm impressed. My father-in-law is writing a book on Whiskey -- developing a new tasting nomenclature -- and is often is need of another palate to help taste.

I sprinted up the front stairs three at a time.

His library holds some 150 bottles of the good stuff. The wonderful thing about single malts is that there are only good single malts and better single malts according to your tastes. I'm partial to (affordable!) 10 yr old Glenmorangie. Springbank is a delight, if you can find it. I like the new Highland Park. The Macallan Elegancia is temendously elegant (and would be a good candidate for The Lounge's house scotch given the name.)

My point here is that your tastes will evolve with your... research. Find what you like and enjoy the finding. You can drink a lighter whiskey before dinner, and cap off a great meal with a big brute mellowed by age in sherry or port woods.

Another good primer: Whiskey Classfied by Wishart

Whew! All this typing has left me in need of a snootful. Hmmmm... Tamdhu? Macallan French Oak....? Highland Park? Glenlochy? Decisions, decisions.
Cheers,
CCox

[Droogie]

Addressing the original question posed regarding protocol, this from http://www.bizforum.org/etiquette.htm:

"Note: Whiskeys are served in a tumbler glass if they are blends or bourbons and can be served with or without ice as you wish. However, both the Scots and the Irish have developed special glasses that look similar to a port glass, but are slightly taller, to use for single malt whiskeys and no gentleman would ever add ice to a single malt whiskey - it just is not done, and would be considered an insult to your host. Any Scotsman or connoisseur would quickly write you off as a barbarian if they saw you do so."

Thoughts? I personally prefer my whiskeys with ice.

[ccox]

Addressing the original question posed regarding protocol, this from http://www.bizforum.org/etiquette.htm:

"Note: Whiskeys are served in a tumbler glass if they are blends or bourbons and can be served with or without ice as you wish. However, both the Scots and the Irish have developed special glasses that look similar to a port glass, but are slightly taller, to use for single malt whiskeys and no gentleman would ever add ice to a single malt whiskey - it just is not done, and would be considered an insult to your host. Any Scotsman or connoisseur would quickly write you off as a barbarian if they saw you do so."

Thoughts? I personally prefer my whiskeys with ice.

Hmmm, well, I generally drink my single malts neat. Having said that, there are a number of very "hot" (spirity) whiskies that, when poured in quantity, benefit from a ball of ice (melts more slowly as mentioned in an earlier post on this topic.) I suppose it depends on the depth of your thirst.

I know that the original quaichs from which whiskey was drunk, were shallow bowls. The one that my father-in-law has is quite small. It would hold a full dram, which is something like a teaspoon full of liquid.

I've used those special glasses; I beleive that they were developed to enhance the nose of the whiskey, allowing for a fuller "tasting experience." A small brandy snifter works well for this, too. I usually wind up pouring about a finger into a glass.

[dopey]

Given the opportunity, I prefer a little bit of water with single malts. How much water depends on the specific drink. I find that the water softens the alcohol burn and allows me to taste more of the flavor. I find water to also be useful with rye, but less needed for bourbon and not at all for rums.