Stu, that meal sounds fantastic. What dreg did you favor the most?
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Stu, that meal sounds fantastic. What dreg did you favor the most?
The one that's in my hand at the moment! At a distillery in Scotland, I was asked "What's your favorite dram?" I came up with that answer and have used it ever since. Seriously they're all good, but I always say there's no such thing as bad whisky, only over priced whisky. I came up with that order to have the lighter floral Irish first, followed by the spicy fruitiness of the Nadurra, and ending with the smoky, peaty, fruity highland. As to supper, my wife got the recipe from one of her game cookbooks and modified it after the first try (common for her). It was too sweet the first time. I think she cut the amount of Kaluha and added more bourbon. It's still a sweet dish, that's why we drink port wine with it. I don't know how it would be with beef, except for an occasional steak, we rarely eat any.Quote:
Originally Posted by Lost Pollito
Fighting off a cold with some Ardberg Uigedail. What's not to love about this one?
Hitting the Ardberg again and again. Just magnificent! It's truly rare that I only drink from one bottle all evening. I am truly smitten!
I'm going international tonight: Jim Beam Black, McClelland's Speyside, and Alberta Premium Limited Edition.
Glenfiddich 15 yo Solera Reserve.
Last night it was Clynelish 14, Ardberg 10, then Ardberg Uigedail. Yum
Ballentine's Finest. This new bottling is an outstanding everyday blend. I would rather sip this than many much more expensive single malt Speysides or Highlands.
I've been drinking alot of blends lately. I've been pleasanty surprised. I have that one open now and I like it too.Quote:
Originally Posted by Martian
I don't know about taking it over single malts, but I prefer it to other blends like Teacher's and Grant's. Nice balance between grain, sherry, and smoke.Quote:
Originally Posted by Martian