What dram is in your quaich?

**Godot** · 13th March 14, 07:03 PM

Missouri corn whiskey, private source. No sense in drinking good scotch with a vicious head cold. It'll will cure what ails ya.

**ctbuchanan** · 14th March 14, 06:40 AM

Continued my Irish theme with some fine Bushmills. Nothing fancy but a nice dram.

**ASinclair** · 14th March 14, 08:32 PM

Tonight, it is The Famous Grouse -- Blended Scotch Whisky -- A Marriage Of Finest Scotch Whiskies Matured In Seasoned Oak Casks. Golden honey color, just a hint of oak in the nose, pure smoothness on the palate, and a wee after-burn (which you don't notice after the first dram).

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**ASinclair** · 15th March 14, 05:44 PM

While at the ABC store purchasing The Famous Grouse (which I reported on last night), I also picked-up a bottle of Dalmore 12 (it was on sale), and so...

Tonight, it is The Dalmore -- Highland Single Malt Scotch Whisky -- Aged 12 Years -- Matured In American White Oak And Oloroso Sherry Wood. Lovely reddish brown color, a pleasant winey oak in the nose, very warm and winey on the palate, and a fiery after-burn. If you like Glenmorangie The Quinta Ruban, then you will LOVE The Dalmore 12. Personally (as many of you already know), I prefer the peat monsters.

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Slainte!

**ForresterModern** · 15th March 14, 06:11 PM

Bruichladdich "The Rocks", another of their unpeated special bottlings. Still a typically bold Islay, softened a bit by the lack of peat.

**Couper** · 15th March 14, 07:51 PM

This evening was a wee bit* of "Irish" - Red Breast - to be specific.

* Well, maybe more than a wee bit.

**ASinclair** · 16th March 14, 07:15 PM

Today, we had our St. Paddy's Day meal (corned beef and cabbage, carrots, and potatoes and Irish soda bread), and I served Celtic Mix Cocktails -- Bushmills and The Famous Grouse with lemon juice and bitters shaken with ice and poured.
Um, um. good.

Slainte!

**Jack Daw** · 17th March 14, 05:40 AM

Last Saturday evening, Andrea and I took my brother and his wife out to a very nice steak restaurant for his birthday dinner. Because it rained, my date and I left a bit too early for the restaurant and waited at the bar until our guests arrived. I always like to stump the bartender by ordering a Rob Roy; so, Bartender Heather was given the ingredients. I know I said a blended scotch whisky in the recipe, but I was distracted by my conversation with my fiance and didn't notice until Heather told me later that she made my Rob Roy with Canadian Club. I wasn't very happy with this (no offense to our cousins to the north), but this is not scotch. Seated at our table, I ordered another using Famous Grouse and my brother joined in the same. Frankly, after such a long-winded conversation with my brother, both recipes were very good.

**ASinclair** · 17th March 14, 10:25 PM

So yesterday was St. Paddy's Day, and I have Bushmills, but I could not resist the call of the Dalmore 12. I've had many wee drams of it this evening. Slainte!

**DyerStraits** · 17th March 14, 11:50 PM

Originally Posted by ASinclair

So yesterday was St. Paddy's Day, and I have Bushmills, but I could not resist the call of the Dalmore 12. I've had many wee drams of it this evening. Slainte!

Allen, this reminds me to ask--have you tried any of the Peated Irish Whiskies, e.g. Connemara. It's hard for me to escape my love for Islay Malts (as the American TV sitcom character said, when you die and go to Heaven and meet your Maker, it's what you'll smell on His Breath), and so I've given myself no opportunities so far to test approximations from Ireland, Japan, etc.