Hope this thread is allowed, my apologies if not.

 

But can anyone taste the difference between, Whisky, Burbon, Scotcb, and similar dark alachol? As I can't.

 

I'm quite new to the this and they all teasted the same....

Takes many years to be a connoisseur of fine alcoholic drinks Sudesh. But remember every thing in moderation dont over do it.

Whiskey/whisky depends on where its been made either have smokey taste, peat taste, honey, again whether its a single malt, age of the malt and you have blends, if you go to Bushmills distillery they will go through the whole tasting and and fermenting on the tour they also cover briefly on the bourbon as some of the casks are used in the whiskey/whisky process, the reason i have put 2 spellings of the word whisky, as different countries spell it differently, and in Scotland its spell't without the E..

After years of being a Vodka and coke drinker I now am a whiskey and ice drinker (6 months now) my preference is Powers Irish whiskey but still testing :D

I think Bourbon and Scotch are American terms for Whisky. I think Jack Daniels would be a Bourbon, as would Jim Bean. They would call Glenfiddich a Scotch.

 

I am leaning my way around whisky. Scottish whisky as Trev said can be almost medicinal, like root beer and germoline, spikey and peaty, a proper fisherman's drink. Lagvulin is like that, I think of that as a Highlands/NW type (but I'm probably wrong) And Glenfiddich 12 (Green bottle) is more the other end of the spectrum, hints of pear, smoother and crisper, more like (a really really nice) varnish that the others.

 

Then there is the rules of what is whisky. It has to spend 8 years in a barrel in the UK to be a whisky. It is like 1/2 in America.

 

Actually I know a fair bit (3 years in Scotland) the flavours come mostly from what the barrel was made from and had in it before it had the whisky in it.

 

Glenfiddich at their distillery, will distill water and malt and stuff into a clear very strong alcohol. That then spends the next 8/12/15... years in different wooden barrels. It may spend 4 in a second hand JD barrel, then 4 in a second hand Spanish Madeira barrel. It soaks up wood flavours, as well as fruityness from the wine cask and JD flavourings.

 

Americans are only allowed legally to use virgin barrels, then they give/sell them to UK distilleries.

 

I fancy a dram...

After years of being a Vodka and coke drinker I now am a whiskey and ice drinker (6 months now) my preference is Powers Irish whiskey but still testing :D

 

:oops: :angel:

Well I think my taste things is shot to s..t ...took a small drop of whisky then bourbon and couldn't separate the difference, in saying that, they were just run of the mill Sainburons drinks. I proubly should go for a more expensive choice.

Well I think my taste things is shot to s..t ...took a small drop of whisky then bourbon and couldn't separate the difference, in saying that, they were just run of the mill Sainburons drinks. I proubly should go for a more expensive choice.

 

Dont have to many mate with all them meds you have.

If you find a whisky shop you can have tasters. Those you mention are afterall just 2 types of whisky. But you can get some wildly different flavours between, Lagavulin or something, a Speyside, Jack Daniels and Bushmills. As different to each other as Vodka and Sambuca.

 

Singleton do a lovely one, it has a lot of sugars in it from madeira casks etc and tastes like soft brown demura sugar.

 

This is not me being a whisky ninja, bjt the glass makes a big difference too. 3 shots of the same drink, one in a pint glass, one in a wine glass and one in a proper whisky glass makes a big difference to it's intensity. It is to do with the vapors and smell, which is a big part of taste.

Yeah your 100% on that Gary. Meds are dropping now,. I'm not on the 30 tads anymore or injection myself with steriods. I was in for checkup a days ago, I asked the doc about having a dink, he said it was ok but just 1 or 2 if it's whisky etc.

 

This is our study work of the course myself and a few of my mates are on and we still have to get to April yet.. lol..

Is there any other dark coloured drinks I'm not sure of? you guys recommend? I was a fan of Jack Daniles on the rocks, only ever had 2 maks as that lasted the whole nite for me.

All Scotch Whisky Trev :) Having a small one now but purely medicinal for this flu.

All Scotch Whisky Trev :) Having a small one now but purely medicinal for this flu.

 

As the doctor ordered Gary as the doctor ordered.. lol there is a welsh 1 in the green box not very nice but we had to get to the bottom of the bottle just incase it did improve at the bottom..

Edited January 10, 20187 yr by toolboxtrev

Is there any other dark coloured drinks I'm not sure of? you guys recommend? I was a fan of Jack Daniles on the rocks, only ever had 2 maks as that lasted the whole nite for me.

 

I would recommend Powers mate.

 

As the doctor ordered Gary as the doctor ordered.. lol there is a welsh 1 in the green box not very nice but we had to get to the bottom of the bottle just incase it did improve at the bottom..

 

Its a bad flu so might need a few more.

I used to drink Southern Comfort a lot but find it too sweet now. I’ve basically become a pirate and drink copious amount of spiced rum. Red Leg is currently my favourite to drink neat.

 

Whiskey on the other hand, hate the stuff. Taste like the squeezed juices from an old peat farmers 4 day old sock

I'll try that one out this weekend Gary....it will go on the shopping basking with Sainburys or Tesco...

 

I would recommend Powers mate.

 

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I'm not into spirits so much - more a wine and Champagne kind of person....

 

.....However I do like gin; and have discovered some nice regional gins lately, from small local distilleries whilst on hols. Mermaid from the IoW and Curio from Cornwall are very good. If you like gin, that is....:wink:

Hi Richard......Is Gin not close to a spirt?

I started to get into Whisky last year, tried quite a few, mainly bourbon and single malts. I'm not a fan of Jack Daniel's, I find it too sweet but these 2 are pretty good....

 

It does take time to "educate" your palate. I've been a whiskey fan for a couple of years now, so I can pick out flavours and such. I couldn't do the same with other spirits as I don't drink them regularly.

 

There's also a process to drinking whiskey, and most spirits I assume. If you're just necking it back it'll all taste the same!

 

Oh and I'd highly recommend a tour of the whiskey museum if you're ever in Dublin.

Edited January 15, 20187 yr by dutchgold92

I did the Jamison whiskey tour in Cork last October.

I don't drink any spirits but the tour was very interesting. Especially the Angels part:biggrin:

The angel's share??? :) That disappears from the cask :angel:

The angel's share??? :) That disappears from the cask :angel:

 

But not always into the ether...

In 2014 I took 16 Canadians around Scotland on a tour for 2 weeks. It was a really good time, but as part of the trip we visited many many distilleries, Glenturret, Talisker, Oban, Edradour to name but a few... I never liked whisky until that trip, we had so many tasting sessions and so many of us bought a bottle for the road, that now I can drink it quite happily. The alcohol is clear when first distilled and its the aging process in the barrel that colours it, Different barrels give different tastes, smells and colours (just like tom said above) but it goes further than that; the type, construction, material and what was previously stored in the barrel all affect the taste, smell and colour. So for example, using a cherrywood barrel, that previously had a Spanish wine in it will taste different to using an oak barrel from the states that had a bourbon stored in it. Also bear in mind the type of grains they use and even the freshness of the spring water changes it all!

 

Out of the 12 distilleries we visited, I learnt that I dont like blends, only single malts for me and that my favourites are Edradour 10 years and Talisker 25 years (although thats £250/bottle!). I prefer my whisky on ice with a splash of water...

 

Going on a few distillery tours is well worth it, you get to see how its made and the differences between each place/company and of course the tasting after!

 

The definition of a scotch was changed in 2009 (many of the distilleries were very strong feeling about this as there had been cheap scotches being made around the world and flooding the market)

 

As of 23 November 2009, the Scotch Whisky Regulations 2009 (SWR) define and regulate the production, labelling, packaging as well as the advertising of Scotch whisky in the United Kingdom. They replace previous regulations that focused solely on production. International trade agreements have the effect of making some provisions of the SWR apply in various other countries as well as in the UK. The SWR define "Scotch whisky" as whisky that is:

 

1) Produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:

- Processed at that distillery into a mash

- Converted at that distillery to a fermentable substrate only by endogenous enzyme systems

- Fermented at that distillery only by adding yeast

- Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)

2) Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres (185 US gal; 154 imp gal) for at least three years

3) Retaining the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation

4) Containing no added substances, other than water and plain (E150A) caramel colouring

5) Comprising a minimum alcoholic strength by volume of 40% (80 US proof)