Whisky Collecting

[ForresterModern]

I collect them not for pride or profit. but merely to have a constant variety available to quench my varied tastes. Although I did buy a couple bottles of rare whisky I found here and resold them to a collector on my recent Scotland golf trip for three times what I paid, that is a real rarity these days. Open bottles are not really worth much of their original value, and an open bottle, even years old will not likley rise in price. All but maybe one or two of my bottles are open and have at least been tried, most drunk from several times, and some near empty or emptied and replaced.

One thing I have learned is that on any given day any given whisky can taste differently from the same on a different day, so I think a lot of things are subjective. No doubt there are generalities of smokiness, peatiness, fruitiness, sweetness, bitterness, etc... but not all can be described adequately in words that is tasted.

My recommendation is to try a couple modestly priced bottles of commonly liked whiskies---Glenlivet, Glenfiddich, Glenmorangie, Macallan, Aberlour, Dalwhinnie, Balvenie,, Talisker, Cragganmore, Oban, etc... Try them, and find what styles and general categories you like---Speysides, Highlands, Lowlands, Islays, etc.. Then move up a little in price, or maybe the same brand in an older vintage or different finishing wood. Keep doing this, a little at a time, never finishing a bottle unless you either plan on never drinking it again or immediately replacing it. Your collection will grow. Find friends who also like scotch single malt and enjoy each other's collections, using that to decide what to add to yours.
Actually, going to a bar and tasting around can get pretty expensive when you are paying $10-18 per drink, when you can buy a decent bottle for twice to three times that amount. Never pass up a duty free shop that carries stuff you want to try. A standard bottle in the UK is 700ml and typically costs about 1.3-1.5 times an identical vintage here in the US where we get 750ml for our money. But most duty-free shops sell their stuff for about the same US price but in 1000ml bottles, at least the more readily available stuff. Rarer, and typically more expensive, stuff will more likley be in 700 or 750ml.

If you want to get adventuresome look into special bottlings, cask strength bottlings, and some of the older vintages, but expect to pay a pretty penny for the privilege. Better yet, visit some of the better distillery tours, or a regional tasting, to get to try a variety at one sitting, often some pretty nice stuff.

One piece of advice I tell all newcomers to the scotch whisky tasting field: always take a first taste to awaken your tastebuds, but don't trust the taste until after the second mouthful, which will be much more full and flavorful. It seems the first swig, if it spends a moment or two on the mouth, can be a bit startling and off-putting to many, but the second taste will bring you back and get you a more earnest feel for the full flavor of the whisky. That is why it is sipping whisky. Each sip gets gradually better as you approach the bottom of your glass. Then do it again, with the same or try another. Repeat ad lib.

And by all means, do it all kilted as it seems to make any of it taste better. Enjoy. Cheers.


jeff

[padraic]

Here's a little tip from the wine world that also works with whiskies. To preserve an open but unfinished bottle of wine, you can purchase canisters of gas that while inert, will displace oxygen. It is the oxygen that causes wines or whiskies to turn. Just shoot a little of the gas into the top of the bottle and recork/seal. This will keep wines for up to a week after opening and I tried it with one of my whiskies and it was still luscious months later.

While I suppose an over-oxidated whisky could get stale or flat, some whiskys do very well with a bit of oxidation. The Balvenie in particular really opens up with exposure to oxygen.

Then again, I've never had a bottle hang around often enough to find out if it will truly go bad.

[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.

[Jack Daw]

I have about 36 bottles of 25 different brands. Some I drink from for very special occasions only, others are for pouring into flasks for Highland games, others are not my particular favorites, but are available for others to drink, and others are some others are for experimentation.

[LaphroaigQCFan]

I have about 36 bottles of 25 different brands. Some I drink from for very special occasions only, others are for pouring into flasks for Highland games, others are not my particular favorites, but are available for others to drink, and others are some others are for experimentation.

Do you have a bar in Houston I don't know about?

That's an impressive size for a personal collection.

[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]

I personally don't believe in collections that just gather dust, unless that is their explicit purpose (i.e. ornamentation and decoration). I had someone bawk at the fact that I regularly use my antique straight razor, and more than my modern ones, at that. If it has a use, I use it!

Same thing here. What's the point of having all that lovely Scotch if you're not going to enjoy it? The bottles aren't that pretty, and if they were, they'd be just as pretty empty.

I keep my whisky collection modest and practical. I have a bottle of cheap bourbon on hand when I want to mix it (Jim Bean)... I have a bottle of smokier whisky for when I want something bold (Auchentoshan Three Wood), a fruity whiskey for when I want something bright (Jameson 18 yr), and my old standbies for everything in between (MacAllan 12 and Glenmorangie Nectar d'Or). Every once in a while I'll pick up something else if it tickles me, but only after having sampled it elsewhere, such as at one of the innumerable tastings we have in the area.

[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!