doublegunshop.com - home Forums General Discussion DoubleGun BBS @ doublegunshop.com OT, Bourbon or Scotch

First, I rarely if ever sneer at another man's drink of choice. Unless it's a cooler. Maybe a few of you are feeling a bit insecure.

Second, Bourbon, Rye Whiskey and Scotch Whisky. There is swill and sublime with each. I typically have more Scotch than anything else, purely because in my little town, there is a better selection. Here's the current assortment of Scotch. (a bit hard to get them in one pic).

My two favorite drinks, outside of good craft brewed beer of course, are Makers Mark and Tanqueray. I will also drink Bushmills on occasion.

Smoothest stuff under 75.00 around here would be:
Old Forester 1920
Larceny barrel proof c922
Woodford double oaked store select

Picked up a OF single barrel store select 132 proof for 99.00 Sunday that I like much better than the 10yr RVW!

[quote=eeb If you want something different, try aged dark rum.[/quote]

https://www.papaspilar.com/pages/papas-rum
JR

You guys and your hard booze.

Best,
Ted
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I never acquired a taste for the stuff, because I was never in that big of a hurry to get wasted.

Luxury.

I will always remember my first and second glasses of Laphroaig 10. First one was, 'What in Hell did I spend my money on? This tastes like tincture of iodine!' Second one was, 'Hrrm! Buggers may be onto something.'

Ardbeg 10 is Laphroaig double-shotted with chain. Two university-educated Glaswegians having a fistfight in one's mouth. It remains the stiffest, most daunting malt I've ever consumed. Love the stuff. Haven't had a glass in ten years, but it's memorable.

Fudd, the bottle on the other side of the Laphroaig is Tallisker from the Isle of Skye. If you want peat, those three cover the bases. Your description of Ardbeg is on the money! Hahaha.

Smoothest Scotch malt I know of would be Glengoyne 10. No peat at all. Closest thing the Scots make to an Irish, by my lights. Goes down like milk. I adore it, and buy it whenever I see it.

Smooth is good, but no peat? How can it even be Scotch?

The Laphroaig Select is incredibly smooth as well, but it has some peat. The Offerman Lagavulins are the benchmark for me in that regard.

Does anyone cook with scotch? If you want to try something really different and really outstanding mix equal parts of a really peaty scotch with a high-end soy sauce and good maple syrup. Immerse an inner skirt steak or a flat-iron steak in it for 12-24 hrs and then grill to rare over a hot fire. I promise you it will be outstanding and something really different. But use a high-peat scotch like an Offerman or 16-yr Lagavulin.

On last year's Grouse Camp 2.0, the Jamison never got touched.

Brent, going to try that marinade.