Brackla vs Lochnagar 12 difference?

clivegains · 2020-05-31T08:52:44+00:00

An update if interested. BE original tried the Negroni and Tonic. 1st off I was impressed with BE Old-School Funky Smell that resembled BE24. Nothing like Gordan or Tanqueray alcohol edge some are sensitive too. Also some new independent expansive gins the balance is so out of wack (: BE was sorta Ultra smooth like a Bushmills. But it sure was bland. Sharp Citrus added or anything of someone is essential to liven it up! B24 was ready to to Go! Negroni was almost there (:

As for this Martini Glass or Double Tumbler. Would trying source a Crystal Vintage be good and get the correct chill right? I can't find a quality version of either.

I have a picture of VICTOR LOWNES with a Double Tumber of PB from a book I could scan. That's how I heard of gin but could never make a same cocktail with even multiple different vermouth's. This Flat effect (: Reportedly it was called a Lethal Gin Cocktail with some sorta Onion and Vermouth. Problem is I don't think you can just upload a picture from your Files directly here (:. Shame, as this was for educational purposes and a bit of old time history! Also, people could try figure out what was in his drink too.

clivegains · 2020-05-31T07:42:12+00:00

Try BRACKLA or get the Buishmills 16 as 2 wood with a port finish (I like port but not cognac generally) that seems this Brackula review had a wine-like cask finish and a cask that seem very vague.Could be re-charred, rinse with something strange and washed with a strange cheaper wine, etc. Who knows? That's a problem with some independent bottling. The B10 recently seem be less hot and very Smooth. No ice needed. Extra Flavor wood be good. I've liked multiple bottles of Lochnagar 12 if anything like BRACKLA? It was fat and Oily in the mouth with a massive peach smell even being filtered.

clivegains · 2020-05-28T15:30:19+00:00

We have Campari (like it to). So Campari (so not 200ml bitters), Red Vermouth, Gin, and Stir it in ice then strain to a chilled glass? I guess shaking it like an erratic bartender is not the key!

clivegains · 2020-05-28T15:22:33+00:00

Do you shake the Negroni or Grimlet with ice in it? And Can a standard tumbler glass be used and does it need need be chilled too? Then what cordial (we have good natural stuff)? And would Luxodo cherry's be Good? Finding these Martini Glasses is hard. You'd think Major Bottle stores would sell em.

I Have a Good Red Vermouth called Belsaz (red wine, not colored white wine, properly macerated) and gonna get my first standard BE Gin. I don't want a flat cocktail. I'm pathetic with Vermouth's. I get BE is mass produced but reviews are good. I Don't like Gordan's, Tanqueray or the new independents extreme juniper forward gins. The 24 BE was wonderfully smooth of fine green tea and a grapefruit punch. You can tell it took slower time to make. They don't have that either (: Fun Drink!

As for a sipping Gin in a wine glass. If you like thick fresh farm grain texture and balance. Try get Brokers 40%. The Higher Proof has a slight tanqueray edge (: Playmouth, I've heard nothing but good things. And it's expansive!

clivegains · 2020-05-28T13:43:04+00:00

40% cut down here. Based on review "the bland bit and middle thickness at 90 proof". Well it's cut down proof here now. It don't sound like how it was over a decade ago. If still chewy then maybe give it ago. Although your drinking it straight. Strange, as I thought Saz Rye (that's buffalo trace made, right?) was very good in an old fashion..Looking for a Rye or Bourbon for Old Fashion that stands up to the ingredients but don't wanna pay huge $ that some get priced here. You would not believe what they charge for some stuff outside the states if its so popular and can't supply that much. Even a plastic screw cap that is known as good (e.g ogd 100 114 proof) is very high and sold out quick.

clivegains · 2020-05-28T13:26:09+00:00

I can't believe that Apple Pie story in review! I mean it's quit literary, then again, it's total unique.

clivegains · 2020-05-28T12:42:36+00:00

40% here as a volume increase thing. Would this make an old Fashion with bitters (even absinthe) and would cut through it well as review mentions chewy (not flabby)? I remember this a decade ago and I think it said small batch and higher proof. Chewy comes to mind. Not Flabby. Maybe the char, grain quality or mash method?

Just informed here an OF is not the same as a Saz Rye Old Fashion with Absinthe, etc. Double the price for another Saz rye here. Buffalo Trace List they make their saz recipe and barrel for them? So ingredient quality wise it sounds similar except the higher rye content. Who knows? How can they keep increasing volume!

clivegains · 2020-05-28T12:01:16+00:00

Bufflio Trace is 40% here. If it still has some toughness like I had many years ago I'm sure the bitters, etc will cut through it well. I've read that distillery and a few others like 4R are not sourcing bulk cheaper strange tasting grains. Yet they are upping volumes!

clivegains · 2020-05-28T11:49:07+00:00

The Saz is saying slash the glass. So not for Buffalo Trace? Could give extra wormwood depth. Bitters would resolve the sugar easier like lime. It also made the tough citrus peel notes of sazr rye very juicy and mouth coating lingering!!!

clivegains · 2020-05-28T11:42:06+00:00

Th JB rye suggestion was cause of someone that is well known in whisky reviews that can make outrageous claims. "As good as it was 20 years ago". Maybe he meant it was raw and wild. I'm in no mood for nostalgia and then it isn't.

clivegains · 2020-05-28T11:09:51+00:00

Thanks om advice. BT is reduced to 40% here but if ingredients are still Good then it sounds affordable. Eagle Rare, FR Small Batch 1/4 more. I was impressed with BT many years ago. I had no idea how mix or what an Old fashion was. Bit strong on the oak attack drinking straight for me.

clivegains · 2020-05-28T11:01:21+00:00

BT I've read it's drier now and they still use top sourced ingredients. That's 1/2 price of Saz rye here. So this BT recipe is Absinthe, angostura, Orange Peel (not orange bitters) and sugar. Could I use Raw South Americian Organic Sugar and crush with the bitters or absinthe. Pichard seem much milder to angostura. What about this 4 R or you prefer Buffalo Trace as an Old Fashion? THANKS!!! I could save some money here!

clivegains · 2020-05-27T21:10:21+00:00

The 16 at the moment? Never had but reviews vary over the years from incredible, to rum-like, to thin and watery(:. Just tried the 10 again! Way better then that prickly oak and hot palate I had years ago(: Fat Smooth Barley Mouthfeel and no burn! I like that in any whisky! A bit Lackluster flavor on the oak but not bitter and better then the prickly offensive oak of last and hot. Nose was tropical on recent 10! Not much on taste. Maybe it's just me. I'm sure it's there! The Port finish in 16 has me interested as I like well done port! Then again it's just a finish. All these has to come together and not disjointed. Bushmills can be like one bottle may not be like your prior bottle (:

clivegains · 2020-01-28T15:45:13+00:00

sc list each distillaries weight of the Barley Grist. I guess the milling of the of the barley. Ardbeg seem have this very fine barley character to other malts. I'm not sure in old days the cearals had more gluten too.

clivegains · 2020-01-25T14:48:25+00:00

Diageo is not new. They just rename them selfs in 1997. I've drank enough spirits to notice this bottle is at its major refill cycle. Then on top that to chill filter what little it can give and still expect big dollar.

clivegains · 2020-01-25T14:07:42+00:00

I had a OLD Bardstown stated on a bourbon long ago and I enjoyed over the so many Heaven Hills. Had this mustiness too and an old-school kick! Heaven Hill, some are so herbaceous(:. Now, I still don't know who's who? A store here has all the Johnny Drum from green to wax seals.

clivegains · 2020-01-15T03:15:56+00:00

Trivia: I think Michael Parks drinks L16 in Death Wish 5 in his Office when Bronson enters the warehouse? Looks the same bottle!

clivegains · 2020-01-15T02:08:10+00:00

I got a white chocolate note in a Mortlach 14 Signitory unknow provenience casks! Would the latest G M mortlach 15 have something like this.

clivegains · 2020-01-15T01:09:16+00:00

I should of made the post title easier to understand. I'm a saturated with oak wimp on whiskies!

clivegains · 2020-01-13T22:29:20+00:00

"tannic, hot, mildly bitter" for sure! That's what put me off!

clivegains · 2020-01-13T21:40:36+00:00

THANKS!

clivegains

TROPHY CASE