Whisky Collecting

[azwildcat96]

Great advice Jeff. Thank you.

[gordontaos]

While at the Spirit of Speyside Festival a few years ago I took a course in single malts from Charles MacLean, Editor at Large for Whisky Magazine.
As I recall he suggested that an open bottle of whisky should be finished within three months, and that an unopened bottle should never age more than three years.
I personally try to never allow an open bottle to remain on my shelf for longer than three weeks, and strive for shorter periods whenever my wife is not looking.

[LaphroaigQCFan]

I have to recommend my go-to scotch (for the price): Laphroaig Quarter Cask. The earthy, peaty flavors go well with your meaty dishes, such as shepherd's pie and haggis. It's like wine pairing. I think you'll get a better, smoother flavor out of he quarter cask than the 10 year...and maybe even the 15 year.

My collection is shrinking, but I still have some Balvenie 21yr Port Wood (courtesy of my brother - before the price jumped up drastically). Ridiculously smooth. Haven't drunk it in awhile, but I think I remember some citrus notes there.

I haven't had any problems with my whiskies going bad, just keep them capped. I suppose eventually they will, but I get through them in less than a year.

A horror story: Try not to scream... I ordered a dram of scotch at an (Irish) restaurant...and the glass of Laphroaig came full of ice. Way to ruin some good single malt.

I know scotch is the preferred whisky here, but having grown up in Kentucky, I ought to recommend a couple very good Bourbons.
If you can find them:
Pappy Van Winkle (15yr). 107 proof.
-A bit more rye than most bourbons.
-Probably the best I've had. Ratings usually put it near the top ($40-$100 a bottle depending where in the US you live).
A.H. Hirsch 16yr (original)
- very good (though not as much as Pappy), but very difficult to find due to the original distillery no longer being in operation
-there are much better bourbons for the value than this, but once this is all gone... that's it.

[azwildcat96]

I know scotch is the preferred whisky here, but having grown up in Kentucky, I ought to recommend a couple very good Bourbons.

I enjoy a bourbon now and then...I like the Wild Turkey Rare Breed. Easier to find than the ones you suggested, and quite good to sip chilled (I keep the bottle in the freezer. I do not serve it on ice!).

[lethearen]

A horror story: Try not to scream... I ordered a dram of scotch at an (Irish) restaurant...and the glass of Laphroaig came full of ice. Way to ruin some good single malt.

That's definitely a shame. I make a point of asking for it neat no matter where I am... never assume that others' tastes match my own. On rare occasions I may want a cube of ice or a drop of water, but I want to be the one controlling how much of which to add!

[LaphroaigQCFan]

A couple drops of water is typical. I usually do that or just neat. Unfortunately, I didn't fathom a bartender at an Irish restaurant would serve a single malt in a glass packed with ice cubes.

Wild Turkey 101 isn't bad. Maker's Mark and Woodford Reserve are solid choices. Speaking of pretty bottles, I do hold onto the Kentucky Derby editions of the Woodford bottles. Get one a year. But yes, most whisky bottles aren't anything special. It's the 'water of life' inside that counts.

I had the 18 year Jameson once. That was just....wow. Kinda buttery or oily texture. The taste just lingers on your tongue forever. (at least when I had it)


Oban 14 is another solid one.
Ardbeg 10 is good, but the price is up due to there being a gap in production for a number of years.
Glenmorangie is always great. (went particularly well with my first Cuban cigar).

Aberlour A'bunadh is on my list of things I need to try.