[MPOWER5266]

Originally Posted by 1MOREMOD

Yes that's why you need to send me some

Its not worth $200 let alone $600. I think Eagle rare or even standard Buffalo is better than Weller 12.

[1MOREMOD]

I would have to try again but disnt care for eagle at least and thought I really liked Weller.

[Violator]

Originally Posted by 1MOREMOD

I would have to try again but disnt care for eagle at least and thought I really liked Weller.

I don’t like Eagle either, I have a bottle and haven’t touched it since the first pour almost a year ago. I’ll try it again someday and see.

[1MOREMOD]

It's always hard for me to tell so need multiple tries on one before make up my mind. Sometimes my favorite will just taste like shit for whatever reason.

[Patrick303]

Weekend purchase to celebrate the wife's birthday + a little something for me.

[Dog Face Pony Soldier]

Bought some local gin while up in Boston last week. I loved it!

[MPOWER5266]

Originally Posted by Violator

I don’t like Eagle either, I have a bottle and haven’t touched it since the first pour almost a year ago. I’ll try it again someday and see.

Well I've got something for everyone. Haha

[M_Six]

Grabbed this tonight at the supermarket. Was only $5 more than regular Jameson. We'll see if it's worth it.

[M_Six]

Hmm, not terribly impressed. It's ok, but I should have read the label more closely before buying. "Charred for a Rich Smooth Taste" Um, not so much. Take a blow torch to the inside of an oak barrel until the whole interior is charred, then fill with whiskey. Let it sit for a few years, then bottle. You get the picture. Not super smoky, mind you, just a bit odd. I won't be buying this again.

[1MOREMOD]

What you think black barrel is!

[M_Six]

Originally Posted by 1MOREMOD

What you think black barrel is!

Now I know. Like I said, should have been paying closer attention.

[Uber Commuter]

Originally Posted by M_Six

Hmm, not terribly impressed. It's ok, but I should have read the label more closely before buying. "Charred for a Rich Smooth Taste" Um, not so much. Take a blow torch to the inside of an oak barrel until the whole interior is charred, then fill with whiskey. Let it sit for a few years, then bottle. You get the picture. Not super smoky, mind you, just a bit odd. I won't be buying this again.

You just described the barrel-aging process for most whiskeys...

All Whiskey aging barrels are either toasted (light brown) or charred to various levels.

[M_Six]

Originally Posted by Uber Commuter

You just described the barrel-aging process for most whiskeys...

All Whiskey aging barrels are either toasted (light brown) or charred to various levels.

This one must be closer to the charred level. It's not as smokey as some serious peaty/smoky Scotches I've tried, though. It's drinkable, but not really my type.

[Uber Commuter]

Originally Posted by M_Six

This one must be closer to the charred level. It's not as smokey as some serious peaty/smoky Scotches I've tried, though. It's drinkable, but not really my type.

I hear ya. There are varying levels of charring for barrels, and this one I'm guessing (haven't tried it, more of a bourbon drinker) is a bit heavy on the char. I expect it is probably finished this way rather than aged, meaning you are gaining the caramelization and color but little of the smoothness.

For contrast, all bourbon must, by law, be aged at least 2 years (4 if age is not labeled) in new, charred american oak barrels. I point that out to say if you've ever tasted a sweeter bourbon, it likely aged at least 4 to 7 years in a charred barrel.

Or, in other words, the char itself isn't the problem, it's how they used it

[1MOREMOD]

I got balvenie doublewood and its smoky as well dont hate it but prefer bourbon and whiskey to scotch for that reason.

[Uber Commuter]

Agreed, not a fan of peaty scotches either.

Scotch is smoky from the peating process though, not from the barrels.

Just to clarify

[TXSTYLE]

The Smokiness of Scotch is why it is NOT my regular choice of drink or purchases. I keep some on hand for guests.

Blue Label is tolerable.

[Red Bread]

You can bury me in peat. Can't get enough.

[Hawkeye]

Originally Posted by TXSTYLE

The Smokiness of Scotch is why it is NOT my regular choice of drink or purchases. I keep some on hand for guests.

Blue Label is tolerable.

Not all Scotch is peaty, at least half of it has no hint of peat (pretty much the entire Highland region does not have peat in the main offerings.

Once you have a good peated Scotch (which differs from person to person) you will change your mind. I have not found anyone who wasn't open to trying a bunch and still has not liked at least one of the ones I offered.

[UncleWede]

Originally Posted by Hawkeye

Not all Scotch is peaty, at least half of it has no hint of peat (pretty much the entire Highland region does not have peat in the main offerings.

Once you have a good peated Scotch (which differs from person to person) you will change your mind. I have not found anyone who wasn't open to trying a bunch and still has not liked at least one of the ones I offered.

After 17 or 18, I can't even feel my tongue anyways, so I will tell you I liked it.

[FuriouslyFast]

Who wants to recommend some new whiskeys and/or vodkas for me to try? Nothing expensive.

[upstatedoc]

just go to the liquor store and look on the bottom shelf.