The exception is when i go to London/Soho for a voiceover or meeting...and find myself seeking samples at Milroy's or the Vintage house...
I mean, YOU try standing in front of their big locked glass case full of bottles, none under 300 quid, with the Black Bowmore centre stage going for 4 grand, and NOT fancy a dram, even if it's only midday!!
BTW Ardbeg 10 and HP 18... GRAND way to start a whisky career!
MJ is right in describing a certain malt as a "bedtime dram." He just fails to point out that that doesn't mean it's not good at any other time!!
How much water do you put in your scotch when you started out? This is my first Islay and I must say it was a very "in your face" kind of taste. I did enjoy it without any water at all but I'd like to try it with as well.
And ANOTHER question haha! What temperature do you serve your scotch at (usually as I know some heat it for very cold days) and how do you ensure it stays that temperature? I live in Southern California in a horrible little apartment with no air conditioning, so it gets hot it in here.
Thanks guys look forward to your responses!
I love to food match. I find islays are good with seafood dishes and later in the evening, nice spicy highlanders are good with curry and mexican, sherried and ported whiskies are good with cheeses and desserts, lowlanders can be nice with salads and chicken, and so on.
No water added here and room temperature only.
Ardbeg 10. Personally, i never have it with water.
While getting acquainted with tastes, try alternating sips of your dram of Ardbeg(neat!) with, say, a gentler sweet whisky poured simultaneously, such as Glenmorangie 10, or a good sherried malt, over the course of an evening. You'll be amazed!
I once spent a very pleasant evening writing a song with a strong islay dram of either Ardbeg or Lagavulin(Ardbeg's islay neighbour) and a 12 Y.O. Glenfarclas. Each seemed to highlight the qualities of the other...and 2 more different whiskies you won't find.
Your dislike will turn to like...but discovering which to drink when is a mood/intuition THANG! Enjoy the jouirney...
And, you lucky b***er, you live in Southern California! I just sent an email to my guitarist genius friend in hollywood who is a devotee of Ardbeg 10, thanks to me, and had NEVER drunk any whisky before! He was strickly a brandy man...
I love California! But no air conditioning!! Write yourself a hit, man, for God's sakes!... and BTW the warmer the temp. in my experience, the sweeter the whisky tastes. Anybody else find this to be true?
Just got in from a gig and enjoying a mini of Highland Park 18. A rare treat. Full bottle too expensive for a muso like me...which is why Ardbeg Ten is such amazing value.
I often overdub bass parts - I use a Fender Jazz with loadsa compression, but a "Ricky" was the best studio bass I ever borrowed. So even sounding.
Whatever you do,play , or taste, enjoy this life. No matter how much you pay for a rare whisky, Life, each breath, is priceless.
One last Laphroaig and i'm off to bed...
I had some more Ardbeg 10 tonight and ate italian salami, bread, and cheese with it. Great combination! The salt in the salami tasted great with the Ardbeg and made it definately mix with me better. Just sad that room temperature is around 80 degrees farenheit right now haha. I really do envy you guys in Europe. I really admire your lifestyle and hope to visit soon. Anyway, I'm rambling, had a bit too much scotch! I'll come check in in a little bit.
Back to the scotch though... when we say "room temperature" its all relative. What would you guys recommend for "room temperature"? 73 degrees farenheit? If my whisky is a bit hot, is there any way I could cool it down?
sgsoloplayer wrote:Back to the scotch though... when we say "room temperature" its all relative. What would you guys recommend for "room temperature"? 73 degrees farenheit? If my whisky is a bit hot, is there any way I could cool it down?
Last week I poured a whisky into a just cleaned glass, and unfortunately the glass was still warm when I did so. So I put the glass of whisky in the fridge for a few minutes to get the temperature back to normal. Yes, what's normal? Room temperature in Norway is almost tropical, not what I'm used to really. It can be up to 26-27 C, enough to make you put on some shorts. Being from California, room temperature I guess is about 68F, 20C. However you like it it's best!
Reggaeblues wrote:sgsoloplayer...is that by any chance "sg" as in "solid Gibson?" Are you an aspiring guitar hero??
You got me! The SG stands just for SG (a type of gibson as I'm sure you know). I actually just use it because it has been my email address for probably 7 years and its too hard for me to have a bunch of different names for different forums and such. I play guitar off and on now, but love playing bass. I have a Warwick Thumb 5-string (which I got for a hell of a deal) and like to play it if I do gigs, but still play guitar as a hobby. You'll have to tell me where I can hear your music, I would love to check it out!
For those of you who like food pairings with your dram, what do you recommend? Maybe a good BBQ with the Ardbeg? Etc...
Not big on whiskies snd food - i tend to drink 'em on their own - usually undiluted, unless i;m in a restaurant and I'll order the best that they've got.
...but i do recall particularly enjoying a sherried macallan with chocolate dessert.
Guitar - wise I'm a Strat man. They don't break - a nig plus when you gigalot! Never owned a Gibson that didn't have a cracked neck from a (previous owner's)accident! It took Jimi alot more energy to destroy a Strat than it took Pete townshend to mash up an SG...
Bt as Keith Richrds once said of the Stratocaster: "I can't understand people like Hendrix who'd wanna break one of these - I'd sooner kill somebody!"
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