>>78
Dear Sir,

I do not wish to in any way deride your whisky palette, but I find the idea of such a beverage distilled outside of it'[s Celtic homeland, or indeed even your United States, queer and frankly perverse.

My tongue is far more accustomed to a fine Speyside Tormore Single Malt or if finances do not permit such a lavish bottle, I find Glenfiddich a more than acceptable substitute, and less of a burden on the wallet.

This is the finest whiskey I have ever tasted.
Coming from Ireland I have the luxury of Many different brands of whiskey readily available to me but this one pleased my palette more so than any other.

I'm quite keen on Ardbeg, myself.
I also recommend Jura and Old Pulteney.

Forgive me /gent/lemen as i am fairly new to this board and do not wish to sound as if i am a ruffian however i would like to know which beer does one favor the most as i am quite intrigued by the lack of foolishness and incivility the other boards have
Much obliged dear gentlemen

Grolsch is a quite excellent dutch beer.

It has been my distinct pleasure in sampling some of the finer aged dessert beverages. I submit a photo of the most flavorful Vintage Porto that has crossed my palate.

For my every day indulgence, I favor "The Low Flier," be it with an ice cube, or mixed with a bit of ginger beer (a "ginger grouse"). Though for special occaissons, I keep a bottle of Bushmills 21 year old on hand.

For beer, I still enjoy a Guinness or Boddingtons, though I have found a few gems hidden among the craft beer brewers that have sprung up.

>>85
That's interesting. I hail from the great white north, yet I find rye most comparable to gasoline. Most any other whisk(e)y can be somehow made drinkable, but I've never had any luck with rye save diluting it with ginger beer.


>>190
I would suggest looking into your local brewing scene. Hobbyists and entrepreneurs have created the most interesting and flavourful beers I've ever had the pleasure of tasting.

I am rather partial to gin, my good sir. In particular, Tanqueray. It is a fine beverage and, while not too heavy on the wallet, treats the pallet to a bouquet of herbal flavors. Accompanied by aromas of juniper berries, and what is almost a hint of pine Tanqueray surpasses the likes of even Bombay. No easy feat I might add.

Gin of course is an acquired taste, and for this reason, I will stay true to my suggestion above. The taste and smell of alcohol is almost non-existent and while I personally, enjoy gin straight, those new to the beverage may enjoy this particular brew with a dry lemonade. The key here would be finding one with the lowest possible concentration of sugar.

I do hope my little spiel has been enlightening, and tempting. Good day, Sir Richard Rump Esq.

Call me brute or a simpleton, but a good beer will always trump, in my heart and palate, the taste of any other form of alcohol. Besides that, I am partial to apéritifs and digestifs, especially Fernet. Bittersweet and cold, just like my ex wife. Which is why I loved her. Which is why I drink.

Cheers to you gentlemen.

>>256
Ah, not so, sir, for despite lager-bier having fallen into favour with the hooligans and ruffians, there remains nothing ungentlemanly about the occasional enjoyment of a fine ale.

While the orientals may move our distilleries brick by brick, they will be unable to create that water of life the way it should have been.
A true whisky must be made from the waters of Scotland.
Allow me to quote the late Christopher Hitchens; "Cheap booze is false economy".

Santori of the orient and Glenmorangie of the Scottish moors are my sincere favorites. It is with fondness that I recommend it to you my fine Sirs.

>>269
>Allow me to quote the late Christopher Hitchens; "Cheap booze is false economy".
Hear-hear! However, spending above one's means is simply tardy. I have discovered a nice rum on a budget; Ron Barceló Gran Añejo. I prefer to drink it "on the rocks" or mixed with some carbonated beverage.

I used to love exploring new Whiskys, but frankly developing a taste for niche Scotch can get pretty expensive. The best thing to do, I find, is to find a top range mixed single malt or top range blended malt to have as your 'drinking' whisky, and then only drink the better stuff when you're entertaining with a lot of friends. Johnny Walker Black and Monkey Shoulder are good whiskys for this purpose. I absolutely adore Jura, Talisker and Speyside, but you know, they're pretty pricey.

Having recently returned from my travels abroad it both pleases and saddens me to see the state of affairs here.
While I am rather fond of my memories of the olden times, and it pleases me to see this record, I had truly hoped conversation here would have progressed to the point where the establishment would be unable to maintain an accurate record of the proceedings.
Alas, this is not the case. If any fine gentlemen still frequent this establishment, I urge you to bring more blood, your own or otherwise, to this place I have called home for so long.

To add to the conversation at hand, things have been going swimmingly for yours truly. So much so in fact, that I have been able to acquire a rather fine bottle of Johnny Walker blue label.
Several, actually, in the time that we have been apart.
I hereby wholeheartedly endorse this beverage. Smoother than a babies bottom, so to speak, yet as rich and complex as one could hope. Each of you would do well sampling a smidgin at your earliest convenience. While the full bottle may be out of the price range of some of our more.. low class members, a sample can be found at an affordable rate at any tavern worthy of it's name.

Dear acquaintances, I once again urge you to bring life back to this establishment. One of the few places men of our stature are still welcome.

Yours always,
Sir Richard Rump Esq

>>449
Capital idea my good man! I am currently partaking in a most luxurious brew, commonly known as "Keystone Ice and Muscle Relaxers" in the parlance of our times.
Were I financially solvent, I would indeed be most glad to partake in your excellent recommendation. Alas, forsooth! I am but a lowly pauper, expensive whiskey is beyond my means.

Yours truly,

Jimmy Rinkris

It seems to me that, while the love of whiskey is very much alive and well, the appreciation of its diversity is somewhat lacking. I personally prefer bourbon in general, and can in fact say that I have never tasted a bad bourbon, though such things are also all relative to the circumstances of the tasting.
When the money flows freely, I try all sorts, though in the end I am a simple man of simple tastes who always returns to his favorite place, Knob Creek. When the money must be neatly organized and accounted, I keep at the very least Makers Mark. When the money is dried up, there is always an Old Crow to keep me company. A Wild Turkey often struts through the same parties my friend Jim Beam attends.

Even so, I find myself unable to adequately sate my thirst for rye whiskey. It has fallen out of favor over the past generation, and so it can be a chore to find, much less find it on a budget or of particular quality worth making it a permanent fixture. I submit the only thing freely available in my city-- George Dickel's Rye Whiskey; about $25 a 750 ml bottle here. Knob Creek also has their rendition here, which is very fine and smooth without losing rye's gruff character.

Would any of you /gent/lemen happen to have other experiences or suggestions to aid my quest?

>>472
Sadly, I am unable to aid in your quest for the perfect dry whiskey.
I do ask however, for your personal reasons of enjoying such a brew, and how it compares to it's alternatives.
While I do find my friend, Geoffery Oogle, to be very knowledgeable in such matters, I would prefer to take the word of a fellow /Gent/leman.


Yours sincerely,
Sir Richard Rump Esq

>>473
I thank you for your interest, dear sir. I would say that these drier distillates carry a very complex variety of flavors. Without the sweetness that others contain, the sensations are easily distinguished on the palette.
This, and, I must confess, I am a bit old fashioned; it has a wonderfully hearty torture that I like to associate with excellent drinks. After all, if it's not worth the discomfort, it's not worth drinking.

>>473
Thank you for your interest, dear sir. I would say it as a lack of distraction. These drier distillates allow for an easy perception of the complex variety of flavors contained within. This, and, I must confess, I am a bit old fashioned. Without the sweetness of other liquors, rye imparts a wonderful torture. After all, if it's not worth the suffering, it's not worth the drinking.

>>475
>>476
A wonderful summary, thank you kind sir. I shall set forth to find an appropriate brew, post haste.

Gratefully yours,
Sir Richard Rump Esq