Super cereal question
Started by DolFAN
Whiskey stones and a splash of water but it depends on the scotch/bourbon.
Ya know, I can not get into whiskey stones. Maybe I use the wrong kind. I don't feel like they cool the scotch off enough. And I hate when they move around the bottom of the glass.
F all y'all while I'm drinking my Labatt Blue here.
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deleted109597
N. You want to get the alcohol content to 40% or so otherwise the alcohol burn masks flavors. Many are sold that way (40-46%), but some of the other stuff is really hot. My octomore is like 59.1%
But not cold. F that.
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deleted245139
Labatt!!! Man I miss that stuff. I went to college in buffalo ny, it was our water.
Also... Neat. I do like the whiskey stones, but I find it's got better finish when room temp.
Also also... Really thought this was going,to be about cereal. Luckily the threat redemed itself with alcohol
Agreed. If you're drinking cask strength without a little water in it, you're doing so because you either
A: like the taste of ethanol or
B: were told that "the only correct way to drink scotch is neat"
Ah, the Octomore... was pleasantly surprised with that one. And yes, I tried it just to try it.
Got to visit Bruichladdich (and a whole slew of others) this past summer - Islay is simply lovely. No, let me correct that: Scotland is simply lovely. (BTW, Bruichladdich makes a lovely gin as well, called the Botanist. But gin is a whole other topic.)
I'm more of a Laphroaig girl now (well, not the 10. The 18 is amazing...) but also appreciate a nice Speyside. Neat with a tiny splash of water, room temperature for me. A little more water if it's the cask strength.
Got to visit Bruichladdich (and a whole slew of others) this past summer - Islay is simply lovely. No, let me correct that: Scotland is simply lovely. (BTW, Bruichladdich makes a lovely gin as well, called the Botanist. But gin is a whole other topic.)
I'm more of a Laphroaig girl now (well, not the 10. The 18 is amazing...) but also appreciate a nice Speyside. Neat with a tiny splash of water, room temperature for me. A little more water if it's the cask strength.
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Molson Canadian is the superior northern brew. Although I'll always have a soft spot for the $5 pitchers of Moosehead in college.
I like a single large ice cube. I love scotch but have really gotten into bourbons and ryes over the last few years. Delicious
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deleted109597
It's ok. You can be wrong.
Bourbon and Scotch are both whiskies. The differences can range from subtle to huge. There are some bourbons out there with smoky flavors.
BTW, balcones is freaking awesome. The triple smoke is nice for the price.
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deleted109597
Only Highland, Islay, and Cambelltown are peated. Lowland and Speyside aren't always. And it's laughable to say they are less complex.
I'm with Dr. McNinja on this one. This post is a completely and utterly false description of scotch and bourbon.
Prefer an ice cube in my bourbon/rye, scotch with a splash of water.
And just to clear it up: scotch = whisky, bourbon/rye/Irish malts = whiskey. Groundskeeper Willie says so.
And just to clear it up: scotch = whisky, bourbon/rye/Irish malts = whiskey. Groundskeeper Willie says so.
Then you are drinking the wrong Scotch, my friend...
FYI, I like Bourbon too, but it's a different taste for a different time.
Depends on the setting and the scotch. Cheap whiskey, club soda, and ice cubes is great if I want something refreshing. Medium priced whiskey with a big ice cube is a nice drink to sip with friends. High end whiskey +/- a splash of water is great if my focus is on enjoying the scotch or pairing with a cigar.
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deleted109597
Yep. Whisky without the e, boy-o
Ice is for bourbon, not single malt.
I like my rye neat as well, but I don't think that's the norm from my limited circle of whisky friends.
--
Il Destriero
I like my rye neat as well, but I don't think that's the norm from my limited circle of whisky friends.
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Il Destriero
I do not drink whiskey, so go easy on me. Someone explain the title to me, please. Cereal, like cereal grain?
It's a south park reference from an Al gore episode where he says super cereal rather than super serious.
Lettuce be cereal.
Bourbon and rye neat. Sometimes a few drops of water with very high proof/cask strength bourbons. Scotch is pretentious and if your tastes are different from mine than you are obviously a terrible person and not fit to drink whiskey.
With ice in diet coke.
Not at all serious
Not at all serious
I'll give you your wrong opinion here. Some few 10 years ago, 50% of Canadian beer was Molson, 49.5% Labatt, and the last half a percent everyone else (Moosehead, Alexander Keith's, Rickards, Kokanee, all of them). I don't know if it changed since then. But, if you think Canadien is superior, you are objectively incorrect. Still, Canadian beer is like pizza or women - even when bad, they're good!
Had a bar in college that would sell penny Canadian beer on July 1st. I feel like I went, but it's kind of hazy...
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Sent from my SM-G930V using Tapatalk
While I have a soft-spot for the Labatt commercials (although that bear should really have gone bar down after that sick dangle), we will need to agree to disagree on the power rankings. Sort of off off-topic, does anyone have a preferred ice cube tray for the large cubes?
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deleted109597
Try Irish whiskey. It's like scotch but without any peat.
I love my Irish Whiskey! It's only scotch! Even Blue Label and Mac, I was not a fan of.
That's because you're doing it wrong. Those 2 suck pretty hard.
For an easily obtainable, relatively affordable, non-peaty, Scotch (I hate the Islay stuff, tastes like grass clippings), try Balvenie Double Wood or 12 (or longer aged) year.
