- Cask Strength Gold Member
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However I also find that there will always be a whisky that burns a lot more than others but funnily it does not directly relate to the abv
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A 100 proof bourbon sounds like paint thinner (does anybody else think the name Knob Creek is f**king funny?), and I find the Balvenie 15 Single Casks a bit spirity - A'bunadh at 59.2% goes down easier.
So that is my two cents worth.
There is more flavor in cask strengths because of the concentration. Diluting a whisky down to 43% ABV will dilute the flavors as well. I don't think the ABV rule works across the Scotch-Bourbon border though.
This is something I haven't yet mastered, but I have noticed that the tingle does occur on different parts of the tongue with different whiskies.
Some I have tasted have performed just as ScotchPalate noted - right down the centre of the tongue, whereas others only seem to affect the back of the tongue or the sides.
If anyone can help by adding information to this theory, please post here as I would like as much info on this as possible.
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KiwiBoyInJapan wrote:does anybody else think the name Knob Creek is f**king funny?)
Knob Creek, Kentucky was one of the boyhood homes of Abraham Lincoln, and the bourbon is named after it in his honor.
regarding the OP, i find that you definitely get used to the higher alcohol content. once you get used to it, you'll find all kinds of tastes hiding under the alcohol. i rarely notice alcohol burn anymore, though i did find the first 100+ proof whiskey i ever drank to be unpleasant due to burn.
Most non-scotch drinkers I know all think I have an iron stomach, and make comments like that after trying gentle malts like Dalwhinnie. I don't even feel much of a bite off of the likes of Laphroaig anymore. I still haven't gotten used to cask-strength, but do enjoy a small dram of them. This "numbing" is why I think cask strength malts are so popular amongst seasoned drinkers: because its harder to impress them with bottlings with a "mild" bite. It may also partially explain why seasoned drinkers often complain that "-------- isn't as good as it used to be".
Any thoughts on this?
There are tons of stronger drinks out there. Grappa for one. Try some plum or pear brandy from Eastern Europe they are stronger too and hella tasty.
Any spirit with 50% alcohol is hardly paint thinner. Everclear I can see, but that's what like 93% alcohol???
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