User Panel
Posted: 8/17/2019 10:09:11 PM EDT
[Last Edit: justsayin]
Several members have expressed interest in a tacked review thread.
I think it's an excellent idea. Edited: Hoping to kick start this thread. I'm still a rookie of sorts and was hoping this thread would lead to a wider appreciation of various spirits, not just bourbon. I'm not a snob and am genuinely curious as to what's out there and what people think. This is a pretty laid back forum, and being a mod here is actually kind of fun. Type, brand, type of glass, neat, rocks, thoughts, nose, any flavors, any other info you'd like to share. (Again, no hard and fast format, just a suggested format to make it interesting and helpful.) I look forward to learning a bit. |
|
Alabama: That the great, general and essential principles of liberty and free government may be recognized and established, we declare....That every citizen has a right to bear arms in defense of himself and the state. (Art. I, § 26)
|
[Last Edit: Bakke1]
[#3]
Excellent bottles thus far, gents!
Attached File Kilchoman 2018 Port Cask. 50% Background-I am a huge islay fan, as well as Port matured whisky lover. I opened this bottle 6 months ago almost to the day and hated it the first go around. It tasted young and undeveloped. The port was there, but nothing like I expected. This is finished in Ruby Casks. Color- Amber, almost identical to a bottle of Otima 10 Tawny Port. Nose- That classic Kilchoman earth, almost vegetal aroma is dominant. I find this true from Machir Bay up to this in their selection. Cinnamon is tucked under it. There’s a touch of I want to say Apple hidden in there, but not very prevelant. Palate- over powering cinnamon on the initial sip. Second round through, I get a subtle amount of red fruit up front, honey, and more cinnamon to follow. At this point I dropped a whisky stone in and let it sit for a few minutes before I tried again. And what a change! I try not to alter drams in any way, but this Definetly enhanced this one for me. I get a bit more of the sweet port pucker, and a Talisker 10 esque coastal flavor. The red fruits are there, but you Definetly have to look for them, and they don’t last long. Finish- after it chilled, there was a brief amount of vanilla, which tried to tone down the cinnamon and spice, but ultimately loses in the end. Long, long finish of spice. Over view- Dalmore Port is Probobly my favorite Port finish, and this won’t be knocking it out of the winners circle. I enjoy it, but it’s very subdued for what I want out of a Port. The peat and port are a very solid combo, and some air Definetly helped this bottle come along. I wouldn’t buy it again, especially with their Sauternes still fairly available. I love Kilchoman and their approach to making spirits, but this one was just not up my alley, unfortunately. **Edit** are we allowed to discuss other reviews in this thread? Or do we have to review a dram to discuss? There are worse rules |
|
"The death of one is a tragedy. The death of millions is a statistic." Joeseph Stalin.
|
[Last Edit: usar_ds]
[#4]
Attached File
ok heres something off the wall. domeloz "somel". i met the distiller, he described it as distilling mead to liquor as one would distill wine into brandy. nose: heafty honey notes with a light after hit of terpintine. straight up: ultra smooth, very light almost like a fine vodka. no sweetness to the tounge but the honey smell will fool your brain though. texture suggestive of sticky honey without being actually sticky. very strange. rocks: even lighter, loosing the suggestion of honey texture. warning: bit dangerous for cocktails, undetectable beside honey smell. 6 shots in a glass of white soda and you would never know till u have 3 and fall down. |
|
Team Ranstad
|
[#5]
Bear with me. I’m not a professional taster by any definition.
@AZNetEng was kind enough to send me 2 samples of scotch. This was after my thread asking for peaty goodness. First up is “Peat Monster” the name doesn’t mislead you. It’s definitely peat, all peat, and nothing but the peat. What I find interesting is that it lacks the smokiness that other peat heavy scotch’s have. Laphroig has a good bit of smoke to it as does ardent 10. This had little of any smokiness. It was down smooth and was loved by everyone. Next was Berry Bros and Rudd. This scotch was much more floral or sweet tasting. If you took a small sip it was undesirable. This required you to access your entire palette for the full experience, thus requiring a bigger sip. Both were good but I prefer the peat monster. AZNetEng send me your address and I will send you some samples. |
|
|
[#6]
Originally Posted By 20229mm:
Bear with me. I'm not a professional taster by any definition. @AZNetEng was kind enough to send me 2 samples of scotch. This was after my thread asking for peaty goodness. First up is "Peat Monster" the name doesn't mislead you. It's definitely peat, all peat, and nothing but the peat. What I find interesting is that it lacks the smokiness that other peat heavy scotch's have. Laphroig has a good bit of smoke to it as does ardent 10. This had little of any smokiness. It was down smooth and was loved by everyone. Next was Berry Bros and Rudd. This scotch was much more floral or sweet tasting. If you took a small sip it was undesirable. This required you to access your entire palette for the full experience, thus requiring a bigger sip. Both were good but I prefer the peat monster. AZNetEng send me your address and I will send you some samples. View Quote |
|
I aim to misbehave
|
Born with a low tolerance for bullshit
KY, USA
|
[Last Edit: Kitties-with-Sigs]
[#7]
**Edit** are we allowed to discuss other reviews in this thread? Or do we have to review a dram to discuss? There are worse rules View Quote That's all part of it. Every taster's palate is different. Experienced tasters should enjoy reading the thoughts of others---maybe helping along the new taster if there is room for that. And new tasters benefit from the discussion, and should be welcome to share their opinions, too, understanding that a palate can expand and develop, and that this development takes time and experience with many tastings, but that it's okay if theirs is NEVER the same as another, experienced, taster, because "different" does not mean "better" nor does it mean "lesser." This last being most important. Just my opinion. |
Nobody ever wakes me at 2 in the morning telling me that my grass is out on the highway.~~Radiopat
Wine is sunlight held together by water~~Galileo Galilei Well-behaved women rarely make history~~Marilyn Monroe |
[#8]
Originally Posted By Kitties-with-Sigs: I don't know about the original intention, but to me if we cannot discuss, then it's not much of a thread. Questions to the poster of the review, additions, tasting notes from somebody else, another opinion? That's all part of it. Every taster's palate is different. Experienced tasters should enjoy reading the thoughts of others---maybe helping along the new taster if there is room for that. And new tasters benefit from the discussion, and should be welcome to share their opinions, too, understanding that a palate can expand and develop, and that this development takes time and experience with many tastings, but that it's okay if theirs is NEVER the same as another, experienced, taster, because "different" does not mean "better" nor does it mean "lesser." This last being most important. Just my opinion. View Quote I edited the original post in this thread in response, and to clarify. This thread was created for anyone to share their opinions, and to help them in their journey. |
|
Alabama: That the great, general and essential principles of liberty and free government may be recognized and established, we declare....That every citizen has a right to bear arms in defense of himself and the state. (Art. I, § 26)
|
[#10]
Attached File
I think I posted this picture already, but I don’t care, I like it Balvenie Peat Week 2019 48.3% ABV Paid- $100 Open for about a month now, second tasting. Nose- that familiar, honey laced, sweet speyside aroma. Palate- I put this on a peated level close to Hakushu. It’s there, but one might miss it unless someone told you about it. Super soft mouth feel, and I get a decent bit of vanilla and butterscotch. Finish- this is where the Peat really comes through. I found a citrus, followed by a very mellow, earthy, lingering Peat. I wasn’t fond of this when I opened it. But, much like Bruichladdich’s Classic Laddie, I think this really assumes it’s full potential after some time to breathe. It isn’t terribly complex (tho I can’t say I have had anything of that nature from Balvenie) but it is a very wholesome, deeply enjoyable bottle. I wouldn’t buy it again for the hundred I dropped on it, but we’re it in the $70 range, I could see myself drinking an awful lot of this. |
|
"The death of one is a tragedy. The death of millions is a statistic." Joeseph Stalin.
|
[Last Edit: WOAFP]
[#12]
Quoted instead of edited
|
|
What whiskey will not cure, there is no cure for.
"You can't control your wife and she's only half the man I am." Instagram: @whiskey_on_a_fence_post |
[#20]
If I should start a new thread, please let me know.
Could anyone educate me on using those bowls for drinking mezcal? I know near nothing on mezcal, being mostly a drinker of scotch , bourbon and Armagnac. It would seem to me that a tulip glass is not ideal of capturing the smell of any spirit - and too big of a glass is not great either (brandy glass). I end up drinking all spirits from glencairns or copita. I have heard the same from other folks as well , including blenders and judges. |
|
|
Born with a low tolerance for bullshit
KY, USA
|
[#21]
Originally Posted By Rocco123:
If I should start a new thread, please let me know. Could anyone educate me on using those bowls for drinking mezcal? I know near nothing on mezcal, being mostly a drinker of scotch , bourbon and Armagnac. It would seem to me that a tulip glass is not ideal of capturing the smell of any spirit - and too big of a glass is not great either (brandy glass). I end up drinking all spirits from glencairns or copita. I have heard the same from other folks as well , including blenders and judges. View Quote It's an Agave Spirit education thread. I'm guessing your question would fit better in that thread. Let me know if you have any trouble finding it. |
Nobody ever wakes me at 2 in the morning telling me that my grass is out on the highway.~~Radiopat
Wine is sunlight held together by water~~Galileo Galilei Well-behaved women rarely make history~~Marilyn Monroe |
[#24]
Attached File
Attached File I realized not long ago, that I have only had classic Stranahan's and none of their other offerings. Decided I need to spend some time with Colorado's true native spirit and grabbed a couple different bottles of their whiskies. I grabbed a single barrel cask strength, and the subject of this posting, the Blue Peak Solera cask. Some background, this is regular Stranahan's single malt aged for around 4 years in new oak with a #3 char. Then it goes into large wine style foeder, where it married with other blends and other barrels. The idea is the foeder is never empty and just repeatedly gets different barrels dumped into it so each batch is slightly different and each new batch is always further aged. Almost like an official infinity barrel. Unfortunately, to spread it out due to the limited nature of it, it's proofed down from the standard 94 proof to 86 proof. It's pretty damn good folks, and it's the least expensive offering from SWC. I'm of course enjoying a neck pour so I'm letting it open up some and will revisit it, but if your stand classic bourbon and a speyside single malt had a baby, this would be it. Light, bright apple notes, some pear, a little honey, all nestled in with an oakey, dark caramel and vanilla finish with just a hint of leather and pepper. All in all, I will definitely be keeping a bottle around. I made a while separate thread because I've never noticed this |
|
|
[Last Edit: bondservant2]
[#25]
Disclaimer: i am not a very experienced taster in neither alcohol nor foods...so take my reviews knowing that.
Bottle : Stagg 23B 63.9% ABV 127.8 proof Pour: Top of the shoulder but fresh crack of the bottle (the couple of neck pours went into some small sample bottles). About a 10-minute "rest" Glass: A wide-mouth bell shaped Whisky glass marked Baileys - I like this glass for higher proofs. Nose: Confectionery sugar / cherry syrup / little ethenol (for the proof) / some sweet oak / not much tannins Palette (from front to back): A little hot, but well below it's ABV. Very much like the nose. Sweet cherry, sugar, some oak some baking spice and pepper on the back. Finish is medium lasting. Rather simple but a beautiful bourbon. I can understand why it's so sought after. Cheers...! |
|
|
Sign up for the ARFCOM weekly newsletter and be entered to win a free ARFCOM membership. One new winner* is announced every week!
You will receive an email every Friday morning featuring the latest chatter from the hottest topics, breaking news surrounding legislation, as well as exclusive deals only available to ARFCOM email subscribers.
AR15.COM is the world's largest firearm community and is a gathering place for firearm enthusiasts of all types.
From hunters and military members, to competition shooters and general firearm enthusiasts, we welcome anyone who values and respects the way of the firearm.
Subscribe to our monthly Newsletter to receive firearm news, product discounts from your favorite Industry Partners, and more.
Copyright © 1996-2024 AR15.COM LLC. All Rights Reserved.
Any use of this content without express written consent is prohibited.
AR15.Com reserves the right to overwrite or replace any affiliate, commercial, or monetizable links, posted by users, with our own.