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Any One for a Scotch?

Discussion in 'Social Life, Food & Drink, Travel' started by French Cuff Consignment, Dec 14, 2006.

  1. sinnedk

    sinnedk Stylish Dinosaur

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    Bulleit is my go to as well especially the rye But I want to try something different
     


  2. Gibonius

    Gibonius Stylish Dinosaur

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    Bulleit is solid, the rye especially. It was my go-to for quite awhile, before I switched to Rittenhouse at some point.
     


  3. jcman311

    jcman311 Distinguished Member

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    I really dont mix liquor, but I’ve had some pretty good 1792 and Russells Reserve bourbon. The Russells Reserve was quite smooth so Im sure it would mix well.
     


  4. Man with Apple

    Man with Apple Senior Member

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    On a separate note, I am a big fan of Islay Scotch Whisky. Peat is often a love/hate relationship, and I love it. My regulars are Lagavulin 16, Ardbeg 10, and Ardbeg Uigeadall. Wife got me this bottle of Laphroig Cairdeas for Christmas and it is fantastic. Definitely recommend.

    IMG_0084.jpg
     


  5. crdb

    crdb Distinguished Member

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    How about using one of multiple small independent distilleries that have popped up recently? I found 15 within 30 seconds of googling. I don't remember any names as there's a bar nearby that specialises in them and I get something new every time. There's probably one in your city, go there, sample, and then buy what you like.

    I personally quite like Mastersons, Whistle Pig and the other Canadian 100% ryes repackaged in the US and sold as US spirits. Might be a hair above your budget though.
     


  6. sinnedk

    sinnedk Stylish Dinosaur

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    I have whistle pig at home but I wouldn’t mix a approx $100 rye into a Manhattan, seems like a waste imo.

    I was specifically looking for a good one to mix for a Manhattan.
     


  7. crdb

    crdb Distinguished Member

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    Masterson's is $55 here: http://starwine.com/sku36825.html (from a quick Google) and AFAIK is identical to Whistle Pig.

    I do think better ingredients make for better cocktails though. You can have two philosophies of the cocktail, either the Prohibition era cutting of crap spirits with mixers to make them palatable, or an attempt at culinary creation that transcends the original, for example by adding fresh ingredients or creating a well-balanced composition. To me the Manhattan belongs to the second category, especially with a better vermouth than Martini Rosso which is too sweet and has little in the way of olfactory interest. I used to make mine with Dubonnet, not sure if that counts, and tasted a few interesting Italian and Australian ones.
     


  8. sinnedk

    sinnedk Stylish Dinosaur

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    @crdb im with more of a middle ground thought. I belive cocktails should use decent liquor but def not things that are 50+ as the taste of the liquor is too masked by the additional ingredients. That being said I will definitely try that Mastersons on the rocks or neat. I like bourbon on the rocks normally and whiskey/scotch neat.

    I have a whistle pig in my cabinet that’s still unopened so maybe I’ll go out and get top shelf vermouth to see what I can come up with.
     


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