manapuaman
Passed Driver's Ed
- Location
- Honolulu
- Car(s)
- 2017 VW GTI DSG
Suntory straight. Jack and coke when socializing.
What’s in the Peli?View attachment 201122
Woodford Reserve, Ti ashtray, Flathead Mayan 6x54.
just random garage junk. It's my deployment box, so all my flight gear and other junk would get packed in there to keep it from getting damaged in transit.What’s in the Peli
Woodford reserve is always a great choiceView attachment 201122
Woodford Reserve, Ti ashtray, Flathead Mayan 6x54.
I've been concentrating on Scotch (Islay region mostly) mostly for a while, interested to see what suggestions you get and I'll probably try one myself next trip to the store.
s2g that bottle of Lore tasted like Texas brisket, it was awesome.I'll go with highland, that peaty shit isn't my thing.
What Islays have you been enjoying recently? I love that taste, just finished my bottle of Ardbeg 10 the other day. Last year I treated myself to a bottle of Laphroaig Lore
smoky is fine, it's the peat moss that gets me. smells like I'm drinking dirty mud.
I have actually been meaning to try some islay scotch. I have only had highland which I enjoy. I definitely plan on trying a few of these that have been discussedI started with Laphoaig 1/4 Cask, loved it. Tried their Triple Wood and was not disappointed but have not tried their Lore. Then I tried a 10year Ardbeg and need to sample some more of theirs.
This last weekend was out at a pub we hadn't been to before and they had a nice selection. I had a Talisker Distillers Edition that was not bad and then I had a glass of Glengarioch 1994 Batch 32 which cost $19 for the glass but was fully worth it.
Islay is peaty but also very salty from the sea spray, not mud at all. But then, I like the peat flavor also. To me scotch is peat smoke, it's what makes it unique.
Now see I thought they still smoothed out over time even in the bottle? I could be totally wrong though so feel free to correct me lolStill gonna taste like a 10 year, which should be pretty good. The years only accrue in the barrel, where the tannens (tannins?) are able to impart additional flavor and character to the scotch. What barrels you may ask, well, once used charred white oak barrels of course (thats where whiskey and bourbon come from)