Jameson's right now for me for Irish. Which do you like? I haven't even tried Tullamore Dew for some reason. I like the smokier single-malts, like Laphroaig. (My spell-checker objected to that horribly.) Wild Turkey or Dickel, both should be old.. I never cared too much for the distinction between bourbon and whiskey here in the states, but sour mash is pretty good stuff. I had a construction job way out in the country north of here, and when we finished the owner gave us all a pint of his very own in a fruit jar, and an admonition. He said it burned at 180, so mix it! I assume that meant it was 180 proof.. It was quite good, but just a tad smelly. My neighbor long ago had a still in his workshop. He invited me over to try something that was better than some 7-year old bourbons I've had, and he swore it was only six months old. Hoyt didn't lie as a rule, so I accept that. He said he charred some barrel stave chunks on all sides, then just put the chunks in his fruit jars.
Irish - Jameson and/or Bushmill's Black label. Scotch - personal favorites are Edradour, Aberlour and Talisker. (I have a "wee dram" of Talisker in the glass right now.) Balvenie is also quite nice. I had the opportunity to tour the Balvenie distillery a couple of years ago. They strive to keep the old skills alive. They grow and malt their own barley. They even have coopers on staff to maintain the barrels. Excellent tour. I highly recommend it if you're ever near Dufftown.
I enjoy brandy myself and do not have a taste for whiskey or scotch. I enjoy B&B and Grand Marnier on the rocks. I don't drink but one glass a month so I'm not really into other brands and haven't tried any others.
The earliest evident of true distillation of spirits, was first documented at the School of Salerno in the 1200AD. The Chinese independently invented true distillation, in about the same time frame. The School of Salerno, which was the first medical school, was founded at its original base in the dispensary of a monastery, which itself had been founded in the 9th century. It is interesting that Catholic Church evolved the Medical School; priests, which then gave us spirits; distilled medicine and trained doctors. Around 1400, methods to distill spirits from wheat, barley, and rye beers, a cheaper option than grapes, were discovered. Thus began the "national" drinks of Europe: jenever (Belgium and the Netherlands), gin (England), Schnaps (Germany), grappa (Italy), horilka (Ukraine), akvavit/snaps (Scandinavia), vodka (Russia and Poland), ouzo (Greece), rakia (the Balkans), and poitÃn (Ireland). The actual names emerged only in the 16th century, but the drinks were well-known prior to then.
As with cigars, guitars, hams, boots, coffee, and other vices that draw me, that extra top end quality is going to cost you serious money. But if the best of the 90% makes you happy, some room exists to consider price in one's evaluations. For a long time one could buy Highland Park 12 year old (single malt Scotch) and George Dickel 8 year old (blended American bourbon) for less than half the price of stuff I liked no better. Somebody caught on, because suddenly a couple three years ago they become hard to find (empty places on the shelves, "our next delivery isn't until next month"), and then the price doubled overnight. Literally: doubled - and it's gone up from there. But they're still a bit better, in my preferences, than comparably priced whiskeys/bourbons. And I shouldn't be drinking that much whiskey anyway. Too much of this:
Jack Daniels for me, either as a neat shot or on the rocks Please Register or Log in to view the hidden image!