Prefered Scotch Whisky, my 10 top. - Page 3

I have a bottle, which was a gift. It's gathering dust. Too bad you can't really cook with Scotch ...

Thanks. Generally speaking what is your opinion of the the independently-bottled editions. As a supplement, if you've tried them, what do you think of the highly specialized wine-based finishes? One of the Crags is an '83, Shiraz finished, which I have no current intention of opening. Edradour and Glenmorangie have a variety of Sauternes, Bordeaux, and other specialized bottlings which I haven't sampled and I wonder they are worth it or mere novelty.

My next Crag will be the 29.


I don't particularly enjoy it. Even in a rusty nail.


Actually, I've been perfecting my scotch cake, but it's not ready for general release yet. It's like a rum cake, but with honey and whisky and much better.

~ Huntsman

Spooky, isn't it?

What are those '93 Murray McDavids? I've always been intrigued by the third-party bottlings--until pretty recently, they were the only way you could get Caol Ila in the U.S.

Had to go with the Balvenie in the poll. The 12 year doublewood is amazing for the price IMO. It has a depth of flavor and complexity that most others in it's price range cannot match. Of ones not listed though I have to throw in votes for Lagavulin, Talisker, and Oban which have all been mentioned before. Those are some malts that I truly love. This thread makes me realize that I haven't had a good Scotch in a long while. I need to spring for a decent bottle one of these days.

I like Lagavulin 16 and Oban as well. I have not tried some of the more aged examples, but maybe I will.

To be honest, I think you have to work up to things like Oban and Lagavulin. It's a fairly stiff drink if you don't even drink that much, and it takes someone with a more experienced and maybe even hardened palate to just take the force of the peat and alcohol.

I'd start out with Macallan, but I'm no expert.

Yep, it is.

One of the '93s is, you guessed it, a Caol Ila, and the other is Mortlach, which is in the same situation as Caol Ila used to be. You just can't find it here, and it's hard to find in the UK as well. That's particularly unfortunate as the Mortlach 16 is tied with the Crag Distillery for my favorite whisky right now. The Mortlach is the only one I've opened, and it lacks something the distillery bottling poseses, unfortunately.

http://www.royalmilewhiskies.com/pro...=0010000001501

If you ever get to NYC, drop by Park Avenue -- its a weird little shop with whisky stuffed everywhere, and a big list on the wall. Neato.

~ Huntsman

Fair point, but i think i disagree. I still remember the first time i tried Oban, it was at a bar for a friend's 21st - the only decent scotches I had had previous to that night were JW Black, Glenfiddich & Glenfarclas. I had read a little about single malts but had never really tried anything that wasn't Speyside. I could not believe the difference between the Oban and what i had previously been drinking. Soon after i bought a bottle of Laphroaig 10, without ever having tried it; and it was absolutely perfect for me

JW Black has a considerable Islay component in it -- it was my stepping stone to the Islays also,

Sure you can.
Scotch & eggs, duck cooked in scotch are both good.

I have a great recipe for scotch-caramel ice cream, which is a good way to use up for glenfiddich.

+1. Very distinctive character

I can't say I had the same experience. It took me a little longer. But I know some people who had their first glass of neat Lagavulin or JWB and immediately were convinced.

Looking forward to the recipe, if you perfect it and are willing to share.

It has to be better than my University dorm attempt to make Kraft Dinner (that's Kraft Macaroni and Cheese to you'se Amerks) with Irish whiskey rather than milk ...

Me, too! Me, too!!




I've seen a few recipes for cooking w/scotch in one of the whiskey-related mags. I'll see if I can find them.

Out of those I would prefer the Macallans, though my personal favorite is the Talisker 18, followed by the Ardbeg 10.