Originally Posted by LooperI see.Originally Posted by Looper
Originally Posted by LooperI see.Originally Posted by Looper
^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.
What do you think Johhnie walker and coke is ?Originally Posted by Looper
And I grew out of that once I was over 20 years of age.
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
Never seen a 37% whisky, didn't know it exists.
Must be an Aussie thing - poofs.
Ummmm... is it Johnnie Walker and coke?Originally Posted by kingwilly
I am talking about a far superior nectar of the gods.
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.Originally Posted by stroller
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.
whisky n soda?Originally Posted by stroller
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.
Is that the same as drinking more?
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.
Try Glenfarclas best single malt on the planet.
^ I'm gonna try your suggestion too, BB... Merry xmas bro.
Dick, it was Xmas last week
Put some padding on your headboard bro
As this thread shows, taste is purely subjective and Dick wil try anything at least onceOriginally Posted by buriramboy
an aquaintance has asked me if it is ok to mix strawberry barcardi breezer with Caol Ila 25 yr old ?
^
Yes, you should!
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?Originally Posted by stroller
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.
The Walt Hiskey thread ? Sorry (hic) , I never met him.
Hoppy Nuke Tear.
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