Show us your whisky!
Discussion
whoami said:
Blown2CV said:
whoami said:
Blown2CV said:
- Paul John says as it's hotter in India, the whisky matures faster, so a 5 year old is like a 15 year old. Lol, nice try.
The regulations regarding production are clear.
all of these things yes. I'd guess that as whisky takes a long time from malt to shop shelf they would have explored ways to make it quicker, and have evidently discarded them seeing as none of the distilleries use that as a method. Just using heat is hardly high-tech, so I'd be surprised, if indeed this has been tried out, if it wasn't tried decades ago, maybe in the whisky slump of the 70s/80s. Whisky is a kind of anti-business though, and most of the distillers you speak to have no interest in trying to cheapen the product or turn it into a high-volume enterprise.
It's interesting that the distilleries have been telling us that the best whisky takes years to be ready . . the longer the better . . . and they've used that to their advantage charging significantly more for a 25 year than, say a 15 year old. But now they are issuing non-age bottlings and claiming they are as good as the aged whisky.
Not had the inclination to spend £120 on this yet but I suspect I might like it as an alternative to the Glengoyne 25: http://www.masterofmalt.com/whiskies/the-macallan/...
Not had the inclination to spend £120 on this yet but I suspect I might like it as an alternative to the Glengoyne 25: http://www.masterofmalt.com/whiskies/the-macallan/...
George111 said:
Not had the inclination to spend £120 on this yet but I suspect I might like it as an alternative to the Glengoyne 25: http://www.masterofmalt.com/whiskies/the-macallan/...
Macallan good at marketing. Serge reckons it as a 85 point whisky, which makes a very expensive proposition. Much better options at much lower prices. Having said that, never been a Macallan fan, so perhaps i'm jaundiced. There again, review sites like Serge's are not a universal elxir to always buying the right whisky for yourself, tend to give an idea though.
Cheese Mechanic said:
I cannot suss out how temperature can allow the spirit to accelerate its depth of character from exposure to the barrels in which it is distilled. Seems bunk to me.
Surely, all high ambient temperature would potentially do, is aid evaporation of the spirit once in the barrel.
Not only does the higher temperature acclerate the maturation process - it also changes the ABV. Higher temperature - faster evaporation causing an increase in ABV ! If anyone else has been to one of Ashok's Amrut tastings he finds it very easy to put ten drams in front of you that are all 60%+ (and a night to remember).Surely, all high ambient temperature would potentially do, is aid evaporation of the spirit once in the barrel.
Even in the UK - take St George's Distillery. The higher temperatures in England don't work well with small casks, as they have found in their learning curve. Too much wood so they have re-racked into larger casks.
Taking individual distilleries - each will have a warehouse, or even a corner of a single warehouse, which is believed to have the best conditions to mature the finest dram.
My own favourite story, whilst in a Speyside warehouse and offered some 42yo (my age at the time). Two casks sat six casks apart - same distillation but the two were so different. One expensive, the other - wow. All that had happened was that the first cask had sat under a drip in the warehouse roof and the damper cask had produced a different result. The bone dry cask was stunning.
http://shop.glengoyne.com/glengoyne-single-cask-hi...
There's a great video on that page where Glengoyne explain that every cask can be different, there's often not even a reason for it, it's just the way the it is. I have to say that I do like their marketing . . .
There's a great video on that page where Glengoyne explain that every cask can be different, there's often not even a reason for it, it's just the way the it is. I have to say that I do like their marketing . . .
Cheese Mechanic said:
I cannot suss out how temperature can allow the spirit to accelerate its depth of character from exposure to the barrels in which it is distilled. Seems bunk to me.
Surely, all high ambient temperature would potentially do, is aid evaporation of the spirit once in the barrel.
Not only does the higher temperature acclerate the maturation process - it also changes the ABV. Higher temperature - faster evaporation causing an increase in ABV ! If anyone else has been to one of Ashok's Amrut tastings he finds it very easy to put ten drams in front of you that are all 60%+ (and a night to remember).Surely, all high ambient temperature would potentially do, is aid evaporation of the spirit once in the barrel.
Even in the UK - take St George's Distillery. The higher temperatures in England don't work well with small casks, as they have found in their learning curve. Too much wood so they have re-racked into larger casks.
Taking individual distilleries - each will have a warehouse, or even a corner of a single warehouse, which is believed to have the best conditions to mature the finest dram.
My own favourite story, whilst in a Speyside warehouse and offered some 42yo (my age at the time). Two casks sat six casks apart - same distillation but the two were so different. One expensive, the other - wow. All that had happened was that the first cask had sat under a drip in the warehouse roof and the damper cask had produced a different result. The bone dry cask was stunning.
lenny007 said:
Has anyone tried the Haig Club yet? Other than looking like a massive bottle of aftershave, i'm looking for a bit more feedback to be honest!
Saw it in the Whisky Shop in the Metrocentre and just wondering whether it's marketing over substance.
See my feedback on the previous page. Spoiler: it's sSaw it in the Whisky Shop in the Metrocentre and just wondering whether it's marketing over substance.
t. ClassicMercs said:
Not only does the higher temperature acclerate the maturation process - it also changes the ABV. Higher temperature - faster evaporation causing an increase in ABV ! If anyone else has been to one of Ashok's Amrut tastings he finds it very easy to put ten drams in front of you that are all 60%+ (and a night to remember).
Even in the UK - take St George's Distillery. The higher temperatures in England don't work well with small casks, as they have found in their learning curve. Too much wood so they have re-racked into larger casks.
Taking individual distilleries - each will have a warehouse, or even a corner of a single warehouse, which is believed to have the best conditions to mature the finest dram.
My own favourite story, whilst in a Speyside warehouse and offered some 42yo (my age at the time). Two casks sat six casks apart - same distillation but the two were so different. One expensive, the other - wow. All that had happened was that the first cask had sat under a drip in the warehouse roof and the damper cask had produced a different result. The bone dry cask was stunning.
Well, as ever in this thread, one lives and learns :-)Even in the UK - take St George's Distillery. The higher temperatures in England don't work well with small casks, as they have found in their learning curve. Too much wood so they have re-racked into larger casks.
Taking individual distilleries - each will have a warehouse, or even a corner of a single warehouse, which is believed to have the best conditions to mature the finest dram.
My own favourite story, whilst in a Speyside warehouse and offered some 42yo (my age at the time). Two casks sat six casks apart - same distillation but the two were so different. One expensive, the other - wow. All that had happened was that the first cask had sat under a drip in the warehouse roof and the damper cask had produced a different result. The bone dry cask was stunning.
Cheese Mechanic said:
ClassicMercs said:
Not only does the higher temperature acclerate the maturation process - it also changes the ABV. Higher temperature - faster evaporation causing an increase in ABV ! If anyone else has been to one of Ashok's Amrut tastings he finds it very easy to put ten drams in front of you that are all 60%+ (and a night to remember).
Even in the UK - take St George's Distillery. The higher temperatures in England don't work well with small casks, as they have found in their learning curve. Too much wood so they have re-racked into larger casks.
Taking individual distilleries - each will have a warehouse, or even a corner of a single warehouse, which is believed to have the best conditions to mature the finest dram.
My own favourite story, whilst in a Speyside warehouse and offered some 42yo (my age at the time). Two casks sat six casks apart - same distillation but the two were so different. One expensive, the other - wow. All that had happened was that the first cask had sat under a drip in the warehouse roof and the damper cask had produced a different result. The bone dry cask was stunning.
Well, as ever in this thread, one lives and learns :-)Even in the UK - take St George's Distillery. The higher temperatures in England don't work well with small casks, as they have found in their learning curve. Too much wood so they have re-racked into larger casks.
Taking individual distilleries - each will have a warehouse, or even a corner of a single warehouse, which is believed to have the best conditions to mature the finest dram.
My own favourite story, whilst in a Speyside warehouse and offered some 42yo (my age at the time). Two casks sat six casks apart - same distillation but the two were so different. One expensive, the other - wow. All that had happened was that the first cask had sat under a drip in the warehouse roof and the damper cask had produced a different result. The bone dry cask was stunning.
It's the same reasoning that's quoted as to why Rums are aged for less time than whisky traditionally is. There must be more to it than that though.
Logic alone dictates that it might get you a certain percentage of the way to achieving the same end result, but the other environmental factors would mean you're never likely to actually get there.
Logic alone dictates that it might get you a certain percentage of the way to achieving the same end result, but the other environmental factors would mean you're never likely to actually get there.
Mr Trophy said:
Blown2CV said:
See my feedback on the previous page. Spoiler: it's st.
t. 
my sample should be arriving at some point today. So it's st then?By all means try it... I mean I wanted to hate it so my opinion is hardly objective. I did also want to see how much I hated it and so I went to join the massive queue (far bigger than any of the other lines) to taste some at the festival, much to the delight of my friends who chastised me for being a ponce in even wanting to try it at all!
You can get a lot of whisky for £50 a bottle, and a dull blend made of dishwater where 80% of the revenue goes on the marketing... well i won't be buying it. Hopefully no-one will buy it for me at Xmas!
George111 said:
Wadeski said:
I guess its a bit like Patron then - tequila for people who don't like the taste of tequila!
I've heard it said that sherried whisky isn't real whisky, or non-peated whisky is less worthy than peated whisky, but I think drinks evolve and change with the times. http://www.whiskyintelligence.com/2012/05/celebrat...
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