What dram is in your quaich?

**ThistleDown** · 5th January 17, 03:06 PM

Well done, Taffy Jack!

**Jack Daw** · 23rd January 17, 10:07 AM

January 20th was my departed father's birthday, so I dusted off an old, half-full bottle of Macallan 18, dated 1981 (he died in 1982), and with trepidation, downed a small dram hoping that the oxygen in the bottle hadn't ruined the liquid contents. It certainly had NOT! It was still delicious, so two more drams I had!

**piper909** · 23rd January 17, 12:30 PM

"Oxygen" can ruin an opened bottle of whisky? I always thought it were evil spirits.

**piper909** · 23rd January 17, 12:33 PM

Why did I have to read this post so early in the day? As soon as the sun's over the yardarm, I'm splicing the mainbrace with some Talisker!

http://i123.photobucket.com/albums/o...psinvt4wqm.jpg

**Jack Daw** · 25th January 17, 01:28 PM

Originally Posted by piper909

Why did I have to read this post so early in the day? As soon as the sun's over the yardarm, I'm splicing the mainbrace with some Talisker!

Kev, I didn't know you still wore dental braces!

**Derek Conley** · 5th March 17, 02:11 PM

I have now discovered the wonders of Edradour 10y/o. Really cracking stuff.

Also added a Glencadam 15y/o to the shelf, which I sampled at a friend's close to Perth (Scotland).

**Richrail** · 5th March 17, 05:10 PM

I'm a Speyside man Love, The Balvenie 12 doublewood, and Glen Moray 16yr. but also Oban 14yr.

**ASinclair** · 5th March 17, 10:48 PM

The Black Grouse, yum!

**MacKenzie** · 6th March 17, 06:06 AM

Bunnahabhain 12 y/o last night. "Just a whiff of smoke" from Islay.

**DyerStraits** · 9th March 17, 01:14 PM

As part of my still-active hiatus from the Islay Malts, I recently wandered into the Clearance/Closeout section of my favorite local beverage stockist, which had several bottles of something called Dry Fly Cask Strength Wheat Whiskey(http://www.dryflydistilling.com/dryf...wheat-whiskey/) by a distillery of the same name in Washington State. Regional distilleries are sprouting everywhere in the US these days and being the dubious contrarian that I am I have largely ignored them, and the idea of whiskey made from wheat also bothered my Low Carb dietary leanings. However, after looking at some reviews--and finishing the last of my US$60.00 bottle of cask-strength Laphroig (Nectar Of The Gods, that stuff) I decided that a US$30.00 bottle of nearly anything at cask-strength (120 Proof, in this case) might be worth a try, even from an unknown/upstart maker. Turns out, it's easily some of the very best Domestic American whiskey I've ever tasted--basically what really good high-proof Bourbon would taste like if it were made from wheat instead of maize (which I thoroughly dislike as a food), especially its absence of that uniquely peculiar and lingering sour finish that Bourbon (to my palate, anyway) has. Dry Fly Cask Strength is exactly what one seeks in a high-proof whiskey: palpably viscous, deep, luminous colour, impressively complex, and surprisingly smooth considering it's only three years old and flaming hot if you dare take it neat.

I should have guessed that whiskey made from wheat would resemble that made from barley (it actually reminds of a bigger, bolder version of Ardmore Legacy, and also the Talisker Storm I recently sampled for the first time
) so this stuff will make my Islay Malt hiatus much more bearable. Sometimes the Cheap Bastard in me picks a winner!