Originally Posted by TMOliver (Post 20166527)

It's truly amazing how rapidly our palates improve in parallel to our incomes and assets (or pretensions to either/both).

I recall as a young college student, a Scotch drinker, a pretentious affectation here in the Southwest, I decided that Old Smuggler, Vat 69 and even upscale Cutty Sark were not for me, and I'd drink J&B and Harvey's.

Then it was off to the Navy (1962), where time in New York and thereabouts brought me to "White Label" (as it was seemingly most often called, Dewar's to the unfamiliar), but the "Standard Brand" (likely because of its price from bonded suppliers in European ports, about $1 for an "Imperial Quart") was Johnny Walker Red. Once escaped from the Navy and into the corporate world, I reverted to White Label which signified that the drinker thereof had actually been to NYC. In the early 80s, I spent 3 weeks in Scotland on business and fell into the trough of Famous Grouse, a pub favorite there at a time when single malts were available but hardly popular except among an affluent or sophisticated few.

Now, there are single malts for every locale, season and weather condition, a gamut of the tones, tenors and flavors with which distillers "dosed" those blends we used to drink.

An interesting pastime today....sampling the blended scotches you used to drink to attempt to determine the variety and origins of the single malts of which they are composed.

Inevitably, there's the suspicion that some of the "Single malts" which we have become so proud to drink and show off to our friends may have actually been products that the distillers couldn't sell to blenders, and simply put in casks to age, hopeful that time might cure all wounds.

When someone offers me what he calls a "peaty" malt, and it tastes of the scourings of an Irish hearth, I suspect that now and again, it may be more about the sizzle, than the steak.

Originally Posted by TMOliver (Post 20166527)

It's truly amazing how rapidly our palates improve in parallel to our incomes and assets (or pretensions to either/both).

I recall as a young college student, a Scotch drinker, a pretentious affectation here in the Southwest, I decided that Old Smuggler, Vat 69 and even upscale Cutty Sark were not for me, and I'd drink J&B and Harvey's.

Then it was off to the Navy (1962), where time in New York and thereabouts brought me to "White Label" (as it was seemingly most often called, Dewar's to the unfamiliar), but the "Standard Brand" (likely because of its price from bonded suppliers in European ports, about $1 for an "Imperial Quart") was Johnny Walker Red. Once escaped from the Navy and into the corporate world, I reverted to White Label which signified that the drinker thereof had actually been to NYC. In the early 80s, I spent 3 weeks in Scotland on business and fell into the trough of Famous Grouse, a pub favorite there at a time when single malts were available but hardly popular except among an affluent or sophisticated few.

Now, there are single malts for every locale, season and weather condition, a gamut of the tones, tenors and flavors with which distillers "dosed" those blends we used to drink.

An interesting pastime today....sampling the blended scotches you used to drink to attempt to determine the variety and origins of the single malts of which they are composed.

Inevitably, there's the suspicion that some of the "Single malts" which we have become so proud to drink and show off to our friends may have actually been products that the distillers couldn't sell to blenders, and simply put in casks to age, hopeful that time might cure all wounds.

When someone offers me what he calls a "peaty" malt, and it tastes of the scourings of an Irish hearth, I suspect that now and again, it may be more about the sizzle, than the steak.

Originally Posted by Polar Man (Post 21152079)

I had the opportunity to try a Glenfarclas 40y single malt. I thought it was amazing. My brother whom isn't a scotch drinker didn't care for it. I couldn't justify a $550 price tag for it though.

Originally Posted by tentseller (Post 21219905)

I think, IMHO that every Scotch has a sweetspot in terms of aging. I find most are between 17-22.

Originally Posted by whackyjacky (Post 21221596)

Yup, except Islays IMO. They're so funky they don't get overwhelmed by the barrel time.

Originally Posted by broadwayblue (Post 21221631)

True, although sometimes the peat loses its exuberance after quite a few years in the barrel. But you generally end up with a more rounded, smoother Scotch. From time to time though you just want the powerhouse of an Ardbeg 10 or similar...at least I do. lol

Originally Posted by CMK10 (Post 21404293)

Went to my usual bar last night in Durham called Whiskey (I've mentioned it upthread, they boast over 330 whiskeys they do) with a friend who was a bartender for 11 years. I got there first so I called and said "what can I have waiting for you?" he said "get us some smoky whiskeys". I had no idea what that meant so I told the bartender on duty who is excellent at such things and he poured us some Laphroaigs which he called "The definitive smoky whiskey". I'd never had it before but I really really liked it ^

Originally Posted by jackal (Post 21405168)

Laphroaig was my first whisky...ever. Actually, it was my first hard liquor ever and maybe was even my first alcoholic beverage ever. I took the tiniest of tiny sips and instantly understood why some Native Americans termed it "ishkodewaaboo"...

Originally Posted by CMK10 (Post 21405291)

Hey that's a cool story! My first drink was some gross wheat beer and my first drink drink was Jack Daniels I think...college you know :rolleyes:

Originally Posted by TMOliver (Post 20166527)

It's truly amazing how rapidly our palates improve in parallel to our incomes and assets (or pretensions to either/both).

I recall as a young college student, a Scotch drinker, a pretentious affectation here in the Southwest, I decided that Old Smuggler, Vat 69 and even upscale Cutty Sark were not for me, and I'd drink J&B and Harvey's.

Then it was off to the Navy (1962), where time in New York and thereabouts brought me to "White Label" (as it was seemingly most often called, Dewar's to the unfamiliar), but the "Standard Brand" (likely because of its price from bonded suppliers in European ports, about $1 for an "Imperial Quart") was Johnny Walker Red. Once escaped from the Navy and into the corporate world, I reverted to White Label which signified that the drinker thereof had actually been to NYC. In the early 80s, I spent 3 weeks in Scotland on business and fell into the trough of Famous Grouse, a pub favorite there at a time when single malts were available but hardly popular except among an affluent or sophisticated few.

Now, there are single malts for every locale, season and weather condition, a gamut of the tones, tenors and flavors with which distillers "dosed" those blends we used to drink.

An interesting pastime today....sampling the blended scotches you used to drink to attempt to determine the variety and origins of the single malts of which they are composed.

Inevitably, there's the suspicion that some of the "Single malts" which we have become so proud to drink and show off to our friends may have actually been products that the distillers couldn't sell to blenders, and simply put in casks to age, hopeful that time might cure all wounds.

When someone offers me what he calls a "peaty" malt, and it tastes of the scourings of an Irish hearth, I suspect that now and again, it may be more about the sizzle, than the steak.