Whisk(e)y Lovers thread

[Quad Pipe]

On topic of reasonably priced whisky, one of the whisky bloggers I follow is a local lady by the name of Jeannette Wentzel. She wrote about Glen Moray Single Malt Port Cask Finish. I've seen these at Liquor City and after she rated it excellent I decided to pick up a bottle.

So Liquor City is bringing this in and they are retailing the Port Cask, Peated Cask and Chardonnay Cask bottlings at R269 a bottle at the moment. This is a Speyside NAS single malt for less than R300.

I bought a bottle of the port cask and a bottle of peated cask. I opened the port cask over the weekend. What a lovely dram. Uncomplicated and delicious, and does really well with the addition of a few drops of water. My rating - very good. I'm quite looking forward to the peated cask but will only open that after the current bottle is done and at R269, I will pick up a bottle of the chardonnay cask finish as well.

My suggestion is to give this a try.

Here's the blog post that got me interested.

 

[TheMightyQuin]

Suppose some members are not fully awake ...yet.
So if i say some expensive whisky tastes like schit..... you really think it did taste like schit ? It's saying it tastes bad.

Now get a coffee and start working.

Conveniently missing the point...

I never implied that expensive Whisky always tastes better.

I have never had a R900 and up Whisky that tastes like battery acid...and all of us intelligent grownups already know that that is not meant literally. It means the worst of the worst in liquor terms however, practically undrinkable.

So I was merely asking the poster for some examples of a R900 bottle of Whisky that was found undrinkable?

 

[Quad Pipe]

You've never had bad expensive whiskey? Because I sure as **** have. And I've also had surprisingly good cheaper whiskey. My point was that price isn't necessarily a deciding factor on taste or quality.

That's not what I said.

I've had bad whisky experiences, there's just none of them in my collection

 

[phoenix99]

Conveniently missing the point...

I never implied that expensive Whisky always tastes better.

I have never had a R900 and up Whisky that tastes like battery acid...and all of us intelligent grownups already know that that is not meant literally. It means the worst of the worst in liquor terms however, practically undrinkable.

So I was merely asking the poster for some examples of a R900 bottle of Whisky that was found undrinkable?

This was way over R900 and tasted like paraffin mixed with butt hair. Technically is and isn't a whiskey depending on where you are at the time.

 

[Tabac]

This was way over R900 and tasted like paraffin mixed with butt hair. Technically is and isn't a whiskey depending on where you are at the time.

So it had a nutty flavour ?

 

[phoenix99]

So it had a nutty flavour ?

 

[Messugga]

Conveniently missing the point...

I never implied that expensive Whisky always tastes better.

I have never had a R900 and up Whisky that tastes like battery acid...and all of us intelligent grownups already know that that is not meant literally. It means the worst of the worst in liquor terms however, practically undrinkable.

So I was merely asking the poster for some examples of a R900 bottle of Whisky that was found undrinkable?

If you've never had a bad expensive whiskey, I question your sense of adventure.
I'll go pull up some named from my journal.

 

[satanboy]

Hmmm kinda keen. Reckon it's worth it?

800 / 8 = 100
Must be really crappy stuff.

 

[TheMightyQuin]

If you've never had a bad expensive whiskey, I question your sense of adventure.
I'll go pull up some named from my journal.

My Whisky purchases are based on extensive research and also going to many tastings, before making any purchase.

I don't base my purchases on pretty/wierd labels or a "sense of adventure."

This was way over R900 and tasted like paraffin mixed with butt hair. Technically is and isn't a whiskey depending on where you are at the time.

Maotai

is distilled from a blend of sorghum, wheat, and peas. Its taste is tough to describe. Imagine rotten cabbage, ethyl alcohol, and paint thinner, blended and strained. It smells like ammonia; the Wikipedia page for Maotai notes its "solvent and barnyard aromas.

Two seconds of Google and I found this....so why would you buy it then?

And definitely NOT a Whisky...thus a terrible example of a Whisky over R900 that tastes like battery acid.

 

[phoenix99]

[QUOTE="MightyQuin, post: 23213390, member: 104326"

And definitely NOT a Whisky...thus a terrible example of a Whisky over R900 that tastes like battery acid.[/QUOTE]

a further 2 seconds of google defines whiskey as a spirit made from fermented grain. Sorghum is a grain. It's whiskey whether you like it or not.

I didn't pay for it. I just tried it.

 

[DramBuddy]

[QUOTE="MightyQuin, post: 23213390, member: 104326"

And definitely NOT a Whisky...thus a terrible example of a Whisky over R900 that tastes like battery acid.

a further 2 seconds of google defines whiskey as a spirit made from fermented grain. Sorghum is a grain. It's whiskey whether you like it or not.

I didn't pay for it. I just tried it.[/QUOTE]
Here are the regulations for a spirit to be called a Scotch whisky. Bourbon has it's own regulations. Whisky produces all around the world seem to make it up as they go along. Moutai is definitely not a whisky by any stretch of the imagination.

• Produced at a distillery in Scotland from water and malted barley (to which only whole grains of other cereals may be added) all of which have been:
  • Processed at that distillery into a mash
  • Converted at that distillery to a fermentable substrate only by endogenous enzyme systems
  • Fermented at that distillery only by adding yeast
  • Distilled at an alcoholic strength by volume of less than 94.8% (190 US proof)
• Wholly matured in an excise warehouse in Scotland in oak casks of a capacity not exceeding 700 litres (185 US gal; 154 imp gal) for at least three years
• Retaining the colour, aroma, and taste of the raw materials used in, and the method of, its production and maturation
• Containing no added substances, other than water and plain (E150A) caramel colouring
• Comprising a minimum alcoholic strength by volume of 40% (80 US proof)

 

[phoenix99]

That defines a SCOTCH whisky, not a whiskey. Those rules only apply in Scotland. Check post #2993 and see that it mentions whiskey and does not mention Scotch at all.

 

[TheMightyQuin]

[QUOTE="MightyQuin, post: 23213390, member: 104326"

And definitely NOT a Whisky...thus a terrible example of a Whisky over R900 that tastes like battery acid.

a further 2 seconds of google defines whiskey as a spirit made from fermented grain. Sorghum is a grain. It's whiskey whether you like it or not.

I didn't pay for it. I just tried it.[/QUOTE]

No it's not.

 

[TheMightyQuin]

That defines a SCOTCH whisky, not a whiskey. Those rules only apply in Scotland. Check post #2993 and see that it mentions whiskey and does not mention Scotch at all.

It's not a whisky OR a whiskey...stop clutching at straws to try and save face.

 

[phoenix99]

I have no face to save. It's a fermented grain spirit. That is the dictionary definition of whiskey. Like previously posted, outside of Scotland the rules are different.

India does some weird stuff with molasses that they're allowed to call whiskey.

 

[DramBuddy]

That defines a SCOTCH whisky, not a whiskey. Those rules only apply in Scotland. Check post #2993 and see that it mentions whiskey and does not mention Scotch at all.

Moutai does not adhere to any of the bare minimum requirements of any country that produces Whisky. There's more to making whisky than just using Sorghum. At the very least the wash is distilled a max of 3 times and not 9 times. Moutai is also not aged in Oak barrels.

 

[DramBuddy]

I have no face to save. It's a fermented grain spirit. That is the dictionary definition of whiskey. Like previously posted, outside of Scotland the rules are different.

India does some weird stuff with molasses that they're allowed to call whiskey.

And it's only considered whisky in India. By your reference to the very definition of whisky it's not considered whisky.
https://www.alcoholprofessor.com/blog-posts/blog/2017/11/07/spotlight-on-indian-whisky
https://blog.thewhiskyexchange.com/2016/08/everything-you-need-to-know-about-indian-whisky/
https://eattreat.in/delhi/food-and-drink/whisky-in-india-is-actually-rum

 

[phoenix99]

If it's to be scotch that tastes crap at over R900, I'll then add this. R1800 and I hated it.

 

[phoenix99]

And it's only considered whisky in India. By your reference to the very definition of whisky it's not considered whisky.
https://www.alcoholprofessor.com/blog-posts/blog/2017/11/07/spotlight-on-indian-whisky
https://blog.thewhiskyexchange.com/2016/08/everything-you-need-to-know-about-indian-whisky/
https://eattreat.in/delhi/food-and-drink/whisky-in-india-is-actually-rum

That's kind of my point. They take molasses spirit and mix in some grain and the Indian government says that it's whiskey. The rules are weird outside of Scotland.

 

[DramBuddy]

That's kind of my point. They take molasses spirit and mix in some grain and the Indian government says that it's whiskey. The rules are weird outside of Scotland.

Then direct your argument to someone in Indian, as I said, it's not considered whisky outside of India.
South Africa is part of the Scotch Whisky Association.
https://www.thespiritsbusiness.com/2018/08/scotch-whisky-registers-trademark-in-south-africa/

Back to post 2991, for the purpose of the question can we limit the answers to alcohol that is actually marketed as whisky(even though it may not technically be whisky)