hoopdriver
Guru
- Location
- East Sussex
Twenty thousand year old ice is special. Otherwise yes, any ice formed after the Pleistocene has no business in a single malt scotch...
Whisky - Cold weather companion
- Thread starter Kevoffthetee
- Start date
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hoopdriver
Guru
- Location
- East Sussex
Highland Park is from Orkney. A very nice drop it is, too
Whisky is a very personal thing. Obviously there is good and poor whisky on the market but some people will prefer a cheap blend to a quality single malt (god knows how).
As far as my personal Islay preferences go, Bunnahabhain do an outstanding 18 year old for about £65. Supermarket wise, I'd plumb for either Ardbeg 10 year old (£45ish) or Lagavulin 16 y/o (£40ish).
My favourite supermarket whisky is a Speyside, 10 y/o The Macallan Sherry oak.
As far as my personal Islay preferences go, Bunnahabhain do an outstanding 18 year old for about £65. Supermarket wise, I'd plumb for either Ardbeg 10 year old (£45ish) or Lagavulin 16 y/o (£40ish).
My favourite supermarket whisky is a Speyside, 10 y/o The Macallan Sherry oak.
Fnaar
Smutmaster General
- Location
- Thumberland
I prefer my whisky to taste of whisky
(but I do 'get' the 'smoke' thing) 
Why would you put plasticine in a ...oh, I geddit
Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
How is it with fish?
jayonabike
Powered by caffeine & whisky
- Location
- Hertfordshire
Douglas Laing do some wonderful independent bottlings. Their Old Particular range offer some great whiskies. I bought a bottle of Old Particular Bowmore 17 year and it is an outstanding dram.
I got hold of a bottle of Japanese whisky recently, a NAS Hakushu single malt matured in a sherry cask. Almost red in colour and oh so sweet, the finish just goes on and on.
I got hold of a bottle of Japanese whisky recently, a NAS Hakushu single malt matured in a sherry cask. Almost red in colour and oh so sweet, the finish just goes on and on.
threebikesmcginty
Corn Fed Hick...
- Location
- ...on the slake
They're not great company.
Fab Foodie
hanging-on in quiet desperation ...
- Location
- Kirton, Devon.
It's the myriad areas of expertise I admire on CC. I had expected Patrick Stevens to chip-in with his recommendations first however ....
subaqua
What’s the point
- Location
- Leytonstone
raleighnut
Legendary Member
- Location
- One of the 'Elite'
Quite partial to Glen Moray but still skint til I get back to working (and walking) so single malts are off limits for now. 
subaqua
What’s the point
- Location
- Leytonstone
what is ice when it has melted ? chilled water. a few drops ( less than 1 part water to 4 parts whisky) and it opens up the flavours and the nose of the whisky properly. every distillery tour I have been on recommends this. even more so with cask strength and above ( 50% above needs it to release)
nickyboy
Norven Mankey
- Location
- You want hills? We got hills
Isn't all water, by definition, billions of years old?
Arjimlad
Tights of Cydonia
- Location
- South Glos
I have a bottle of Penderyn, Welsh whiskey, and it's mighty stuff. Had a snifter of Glenlivet last night inspired by this thread !
hoopdriver
Guru
- Location
- East Sussex
Not as ice.
Our ice cubes were from ancient core samples in a glacier...
And the definition of water is a simple H2O. Nothing to do with age, purely chemistry.
glasgowcyclist
Charming but somewhat feckless
- Location
- Scotland
I have never heard a distillery tour guide recommend putting ice in whisky, the opposite in fact. Ice will drop the temperature of the whisky too much, suppressing the flavours. A little water, at room temperature, is fine but even then not every whisky will benefit from it.
GC
