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  1. #101
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    Quote Originally Posted by Looper
    that was searching the dusty archives of my undergraduate learnings.
    Quote Originally Posted by Looper
    The whisky still tastes 89% yukky.
    I see.

  2. #102
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    ^If you don't want to try the liqueur test on a malt then try it on a regular whisky.

    I am going to go back and do some more cognacs next (thanks for the reminder LC) but that is a whole other thread.

  3. #103
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    Quote Originally Posted by Looper
    ^If you don't want to try the liqueur test on a malt then try it on a regular whisky.
    What do you think Johhnie walker and coke is ?


    And I grew out of that once I was over 20 years of age.

  4. #104
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    Quote Originally Posted by Looper View Post

    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.
    37% Whisky???

  5. #105
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    Being obtuse much stroller or are you really that dense?

    I am saying if the whisky is 37% to start with then maybe only add 15-20% syrup.

    If the whisky is 43% to start with then better to add 20-25% syrup

  6. #106
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    Never seen a 37% whisky, didn't know it exists.

    Must be an Aussie thing - poofs.

  7. #107
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    Quote Originally Posted by kingwilly
    What do you think Johhnie walker and coke is ?
    Ummmm... is it Johnnie Walker and coke?

    I am talking about a far superior nectar of the gods.

  8. #108
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    Quote Originally Posted by stroller View Post
    Never seen a 37% whisky, didn't know it exists.

    Must be an Aussie thing - poofs.
    Most of the Scottish whisky is 40%.

    Some malts are 43%

    Some are 60% cask strength.

    Some of the American bourbons are 37%

  9. #109
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    Quote Originally Posted by Mr Earl View Post
    ^Are you mad? Spoiling good whisky like that! You should be shot, eviscerated and drawn and quartered....butt first the pillory.
    Drink Canadian whisky if don't like whisky. Don't be wasting single malt Scotch.
    Canadian whiskey EH? Club that canadian

  10. #110
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    Quote Originally Posted by Looper View Post
    Quote Originally Posted by stroller View Post
    Never seen a 37% whisky, didn't know it exists.

    Must be an Aussie thing - poofs.
    Most of the Scottish whisky is 40%.

    Some malts are 43%

    Some are 60% cask strength.

    Some of the American bourbons are 37%
    Ah, so it's an American thing.

    Re your water and solution theory, most Whiskies are chill-filtered when they get watered down to 40% - because otherwise it gets cloudy because some parts won't stay in solution.

  11. #111
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    Quote Originally Posted by stroller
    otherwise it gets cloudy because some parts won't stay in solution.
    Yes, maintaining solution of the more complex ingredients is one of the tricks you need to master when adding syrup as evidenced by the French aperitif spirit pastis. It contains around a 100g/l of sugar neat and and when you add water, as is the tradition with pastis, it turns cloudy as the higher polarity of the modified mixture can no longer hold some of the complex oils in solution.

    Whisky also contains complex oils and esters so if you go overboard on the sugar you can also upset this delicate balance. Provided you stay within the guidelines outlined in this thread you should be safe and the chemistry of your whisky should be unmolested.

  12. #112
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    ^ Bravo

  13. #113
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    Quote Originally Posted by stroller
    Never seen a 37% whisky, didn't know it exists.
    whisky n soda?

  14. #114
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    My god in heaven I cannot believe this Lagavulin. I let it run round on my tongue like pearls of dew on a morning leaf. It is so smoky and dense and heavenly I can barely stand to swallow it. I just want to savour the aroma forever.

    I am going to expand my whisky collection. Whisky connoisseurship is my personal development goal for 2016.

  15. #115
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    Is that the same as drinking more?

  16. #116
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    Well I am not much of a drinker these days but there is not that much alcohol in a small nip of whisky so I could afford to indulge my taste buds regularly without losing too many brain cells.

  17. #117
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    Try Glenfarclas best single malt on the planet.

  18. #118
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    ^ I'm gonna try your suggestion too, BB... Merry xmas bro.

  19. #119
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    Dick, it was Xmas last week

    Put some padding on your headboard bro

  20. #120
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    Quote Originally Posted by buriramboy
    best single malt on the planet.
    As this thread shows, taste is purely subjective and Dick wil try anything at least once

  21. #121
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    an aquaintance has asked me if it is ok to mix strawberry barcardi breezer with Caol Ila 25 yr old ?


  22. #122
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    ^
    Yes, you should!
    The artificial strawberry flavour will take the edge off that nasty peatiness which pretentious whisky buffs claim to like.

  23. #123
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    Quote Originally Posted by stroller View Post
    ^
    Yes, you should!
    The artificial strawberry flavour will take the edge off that nasty peatiness which pretentious whisky buffs claim to like.
    Or they could just opt for the Teutonic special; Chivas and coke. Had a hot german girlfriend back when and that was her drink.

  24. #124
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    Quote Originally Posted by stroller
    The artificial strawberry flavour will take the edge off that nasty peatiness which pretentious whisky buffs claim to like.
    I am only an apprentice whisky buff youngling but what are you saying? The peatiness is not something a true connoisseur would say that they like?

    I am not overly concerned with 'saying the right thing' and I can honestly say that I find the peaty smokiness of Lagavulin to be quite hypnotising. But I am still interested in why a true connoisseur would never say such a thing, as you seem to be suggesting.

  25. #125
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    The Walt Hiskey thread ? Sorry (hic) , I never met him.

    Hoppy Nuke Tear.

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