Muskrat Portage wrote:590 KB, hopefully the pic of the New Whisky Lair isn't too large... nope still too large.
Back to proverbial drawing board...
Think I've got it now...
This one looks great Musky!
I did not notice this thread before, but here are some images from my whisky collection:
Rosebank 1981 vintage, 20yo, Cask Strength
Bruichladdich 1984 vintage, 18yo
Bowmore Classic Collection, 12yo, 15yo 'Mariner', 17yo
Bowmore Cask Collection, 'Dusk', 'Darkest', 'Dawn'
Highland Park 18yo
Highland Park 30yo
Port Ellen 3rd release
Port Ellen 7th release
Aberlour A'bunadh batch #8
All images are links to my gallery... Will hopefully post updates to that page as new bottles arrive...
lawschooldrunk wrote:k-mile, how does that bowmore 16 1990 vintage taste? my local store has it but it's a wee bit expensive. I'd only get it if it was really good...
It's pretty good, but I don't thing it's fantastic. A bit like the 17yo when I compare my notes with others on the forum. It's not that powerful on the palate, but the finish is actually quite nice. I like sherry finished though...
Not a bad start, right? I remember exactly when I bought my first malt (Bowmore 1989, 16yo) because I also got Michael Jackson's 'Companion' on the same day, unfortunately the day he died. That certainly gave that purchase some additional meaning...
lawschooldrunk wrote:thanks for the pics! I see you need some more HP 12
In fact, it's completely gone. I have too many other things I want to taste, so I won't be replacing that one shortly. But it will get replaced if I happen to stumble across one with 35 EUR to spare...
Nice little stash you have, Mcc. Tell me, what do you think of the Glenfarclas 15?
Heh heh...just kidding. What about the Japanese one next to it?
The jap one is nice imo quite like speysiders in its sweet component but with a little bit of spice also. Im not much of an expert on jap whiskys tbh, in fact I know nothing about them.
CS Laddie is really nice, by the way. If you get one, try a little experiment in counterintuitiveness--have some after a monster peaty Islay. It's an interesting effect.
les taylor wrote:Nice one IWC. Hope the wedding went well. Good to see you back.
Mr Fjeld wrote:Yes, Congratulations IWC
Thanks guys, Yes had a great day, no nerves really to talk about and really enjoyed the night and partied till about 5am
Les, I see you have about another 500 posts clocked up since I left and Christian looks like you've been keeping busy too
Still a bit up in the air but hope to get back to the forums on a regular basis soon.
Last year I holidayed in South Africa and volunteered at a monkey sanctuary. This is one of the little orphan vervet monkeys that I was protecting from scary, um, cleaning brushes, while Mr.Treacle got the job of cleaning out the cages.
LSD - they're Brasher boots and I wear them nearly all the time cos they're such good boots. The soles have started to go on my old Scarpa boots, and I have some Karrimor KSBs that I make my niece wear when I take her walking - try putting gaiters on a trendy teenager...that's fun Do you go walking (probably not in pink boots tho)?
Had the pleasure of preparing tomorrows dinner which will be "PinnekjÃ¸tt" - a traditional meal in the western parts of Norway. It's what people in these parts usually have as Christmas Eve dinner.
Basically - and it really is basic - it consists of separated ribs from a single side of a lamb's rib cage. After the animal is slaughtered the rib cage is hung up and dried for a long period. You can of course buy the separated ribs but part of the charm is to use the saw and do it yourself. It's perhaps slightly morbid that I just watched the second season of "Silent Witness" (Tv series about Forensic Pathology) prior to sawing the ribs apart.
After having been left in cold water for 24 hours the ribs will be steamed and served with tatties and neeps. Dark ale and akevitt is also needed on the side but I'll try the Linkwood from Dun Bheagan instead.
Di Blasi wrote:Fantastic stuff that "PinnekjÃ¸tt!" Nice posting Mr Fjeld. Did you forget to mention it's salted for a week before being hung to dry?
I guess I did and in addition to that the missus have corrected me as it's left in cold water for 12 hours not 24...
It certainly is weird the first time you eat it as it's not "classic" American ribs. The fat, bone, meat and everything else is all over the place, you gotta pick around to the good stuff, and when it's good "PinnekjÃ¸tt," it's really really good!
Yes, it's lovely but looks like something from a close fight between Lt Ripley and Aliens.......
Who is online
Users browsing this forum: Bing [Bot] and 10 guests