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  1. #76
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    Quote Originally Posted by Little Chuchok
    I suppose if you had a Louis XIII de Rémy Martin, you would add a dash of bitters and sugar. Heathens!
    I am not interested in adding bitters or lemon juice or raspberry or any other flavours to expensive whisky but I am interested in being able to taste them and enjoy them.

    I have never tasted Louis XIII Remy Martin but the Hennessey VSOP in the OP had syrup added. It was delicious.



    It is a crime not to add syrup to quality whisky and cognac.

    If you are just interested in getting sozzled then by all means knock it back straight.

    If you want to be able to discern the flavours you need to dissolve the alcohol a bit.

    You can do this with water but you are still left with a drink that is not pleasant to taste even if it is now possible to make out the flavours.

    I don't just want to be able to make out the flavours I want to actually enjoy the drink so I use sugar syrup instead of water.

    I still have not heard the results of the Pepsi challenge from any of the detractors...

  2. #77
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    empty bottles to start with troll. add cold ice tea to make it took like whiskey.

  3. #78
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    ^^You must do better than that Lad...

  4. #79
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    Quote Originally Posted by Looper View Post

    I have never tasted Louis XIII Remy Martin but the Hennessey VSOP in the OP had syrup added. It was delicious.
    Go fo an XO. I'm sure it goes well with coke.

    FFS,

  5. #80
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    Quote Originally Posted by Looper
    You can do this with water but you are still left with a drink that is not pleasant to taste even if it is now possible to make out the flavours.
    Then stick to Glenmorangie, it's for girls and poofters.
    or Southern Comfort..
    May the bridges I burn light my way

  6. #81
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    Quote Originally Posted by kingwilly View Post
    empty bottles to start with troll. add cold ice tea to make it took like whiskey.
    I honestly do not think looper is that smart.

  7. #82
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    Quote Originally Posted by lom
    Then stick to Glenmorangie, it's for girls and poofters.
    Hey LC, lom is calling your Christmas present a poofter!

    Quote Originally Posted by nidhogg
    I honestly do not think looper is that smart.
    It's Teakdoor's very own professor of physical chemistry - hoggs!



    Quote Originally Posted by nidhogg
    Personally, I like the volatile component
    Professor hogg's tip for the day - remember folks, when adding the syrup, be sure to only add it to the aqeous phase of your whisky!


  8. #83
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    [QUOTE=Looper;3170238]
    Quote Originally Posted by lom



    Quote Originally Posted by nidhogg
    Personally, I like the volatile component
    Professor hogg's tip for the day - remember folks, when adding the syrup, be sure to only add it to the aqeous phase of your whisky!

    You have never quite worked out that the more you post, the more clearly you show yourself to be a clueless fuckwit.

    Have a look at this link, look at the solubility data. You probably will not understand it, but maybe a 12 year old can explain it to you:

    Sucrose

  9. #84
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    I think it's great that you enjoy your malt with sugar water added loopy, enjoy it. In Guangzhou, the newly minted loved to buy numerous bottles of expensive Bordeaux, because they could, and mix it 50/50 with Coke- and they enjoyed it too. Both things make me shudder.
    If you want to savor malt whiskey I recommend adding a small token of fine water, Volvic works fine. And yes- it does alter the aroma, and even effects the chemical balance. But why bother about that, just try it and see. Then add sugar water.
    probes Aliens

  10. #85
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    Quote Originally Posted by nidhogg
    Have a look at this link
    hoggs, I got a degree in Chemical Engineering but it was a few years ago and I could be a bit rusty so please go ahead and explain your fantasy theory of why your link has any relevance to the subject.

    The solubility figures for sucrose in water versus sucrose in ethanol make not one smidgen of difference. We are not mixing sucrose into ethanol OR water. We are mixing it into a solution of ethanol AND water. Ethanol is one of the few organic compounds that is entirely miscible with water at ALL concentrations so it NEVER makes a 2 phase solution.

    You really are a dumb foking coont who knows sweet(<--!) FOK ALL about physical chemistry.

    What a foking embarrassing tard you are!



    Quote Originally Posted by sabang
    If you want to savor malt whiskey I recommend adding a small token of fine water
    I have tried it and compared it and I much preferred the liqueur version.

    I would be interested to hear what any of the whisky buffs think when they actually try the liqueur version.

  11. #86
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    Quote Originally Posted by Looper View Post
    Quote Originally Posted by nidhogg
    Have a look at this link
    hoggs, I got a degree in Chemical Engineering but it was a few years ago and I could be a bit rusty so please go ahead and explain your fantasy theory of why your link has any relevance to the subject.

    The solubility figures for sucrose in water versus sucrose in ethanol make not one smidgen of difference. We are not mixing sucrose into ethanol OR water. We are mixing it into a solution of ethanol AND water. Ethanol is one of the few organic compounds that is entirely miscible with water at ALL concentrations so it NEVER makes a 2 phase solution.

    You really are a dumb foking coont who knows sweet(<--!) FOK ALL about physical chemistry.
    Sorry little boy, you should have studied more. Now, be a good little boy and go look up "whisky" and "micells".

  12. #87
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    hey hoggsbottom I found some interesting speculation on how adding water could alter the flavour of whisky so I can give you one star for that!

    Nothing to do with sucrose solubility levels though as your previous post claimed so feel free to explain the relevance of this nugget of chemistry when you like.

    The obvious main effect of adding water is still to reduce the burning of the alcohol but you can call it 'releasing the aroma' if you like.


  13. #88
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    And the new nominees for Onnut fight club are:

    Loopy & Hoggy!

  14. #89
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    How many teaspoons of sugar per shot of whisky would one suggest?

    Or how many teaspoons of syrup per shot of whisky would one suggest? (So as not to waste a whole bottle)
    Nev has style

  15. #90
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    You are not allowed to drink alcohol nevema so fuck off you boring cont.


  16. #91
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    Quote Originally Posted by Looper View Post
    You are not allowed to drink alcohol nevema so fuck off you boring cont.
    Why am I not allowed to drink alcohol, Loopy?

    I drank a bottle of cider on Saturday. I didn't mix it with syrup, though. Is that boring?

    But anyway, I see you are avoiding the question, how much syrup per shot of malt whisky would you suggest?
    Nev has style

  17. #92
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    Quote Originally Posted by Neverna View Post
    Quote Originally Posted by Looper View Post
    You are not allowed to drink alcohol nevema so fuck off you boring cont.
    Why am I not allowed to drink alcohol, Loopy?

    I drank a bottle of cider on Saturday. I didn't mix it with syrup, though. Is that boring?

    But anyway, I see you are avoiding the question, how much syrup per shot of malt whisky would you suggest?
    Another of the twits that assumes if you 'defend' Islam then you must be a Muslim. And if you are Muslim you cannot drink or eat pork. Quite a few mistakenly assume all three points for myself too; and I rarely bother to correct stupid.

  18. #93
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    Quote Originally Posted by lom View Post
    Quote Originally Posted by Looper
    You can do this with water but you are still left with a drink that is not pleasant to taste even if it is now possible to make out the flavours.
    Then stick to Glenmorangie, it's for girls and poofters.
    or Southern Comfort..
    nope nope nope on so many levels....

  19. #94
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    Next up in the ring:

    a syrup-slurping cross-dresser versus a cider-imbibing defender of the faith

    Place your bets, ladies & gentlemen!

  20. #95
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    Drink what you enjoy.

    Be happy.


  21. #96
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    Quote Originally Posted by stroller View Post
    And the new nominees for Onnut fight club are:

    Loopy & Hoggy!
    One does not fight ignorant little boys, one tries to educate them. As you will see from post 87, he has learnt a little (very little) something.

    The only mystery is why some one who professes a "degwee in chemical engineewing" does not take the time to read one of the many, many excellent web sites on the chemistry of whisky. One can only assume his course was heavy on the engineering side, and kinda passed on the chemistry side.

  22. #97
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    Quote Originally Posted by Nevema
    But anyway, I see you are avoiding the question, how much syrup per shot of malt whisky would you suggest?
    The strengths have already been outlined if you bothered reading the thread. I said 20-25% syrup but I have been doctoring 43% whisky so I could go as low as 15-20% if we are talking off the shelf 37% varieties. The main thing we are trying to achieve is reduction of alcohol to levels that allow tasting the flavours and sweetening with sugar to make the tasting pleasant without corrupting the complex flavours.


    Quote Originally Posted by kingwilly
    Another of the twits that assumes if you 'defend' Islam then you must be a Muslim.
    Defending Islam is fine but she seems to be a bit of a one subject poster is what I was getting at.


    Quote Originally Posted by stroller
    Next up in the ring:
    Hey Stroller,

    Nigel is gonna tie you with a length of rope to the back of his bicycle and drag you for 7 km at a speed of not less than 21 km/hr when he gets over there and it is being broadcast live on the internet so I have booked a front row seat!


    Quote Originally Posted by nidhogg
    The only mystery is why some one who professes a "degwee in chemical engineewing"
    Hey Hogsbottom,

    Maybe you can run round the tinternet and find a website that says some esters could be released by adding water to whisky but I am playing queensberry rules and that was searching the dusty archives of my undergraduate learnings.

    Anyhoo I digress, as this thread is about how best to enjoy malt whisky and adding water does not cut it. Even if some esters could theoretically be released by adding water the main effect is to reduce the alcohol burn.

    The whisky still tastes 89% yukky.

    Pure sugar syrup is the go and I am researching how to make the purest sugar available to humanity using the chemistry set I got for Christmas in 1981.

  23. #98
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    On ya Looper...

  24. #99
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    What's this on ya thing ?

    Sounds gay

  25. #100
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    I guess everything sounds gay...

    (when you be gay innit?)...

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