Quote:
Originally Posted by poohbear_nc
Laphroaig, Talisker, Lagavulin, Ardbeg - the "big 4" peaty Islay scotches. Ireland has one single malt peated whiskey (that I am aware of) - Connemara - haven't tried it yet.
Some other regions of Scotland have "peated" varieties - but not as smoky as these.
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I usually keep Laphroaig in the house. It is easier to find it here and I like it for sure.
As scotch (blended) I keep a smooth one like Teacher's or J&B(now). And I keep an Irish also, Bushmill or Tullamore Dew (now). I use a lot good bourbons and ryes'. Now I have a Jack Daniels and a Jim Beam. And a Canadian I use them mixing. Manhattans when we are serious, Old Fashioned, Martinis' when in need, Sidecars are in fashion lately, Sunday morning. When it is hot Rum things. Bloody Mary's once in a while. At Treadgill's Home Cooking in Austin I learned how to make one really sharp. Sometimes we have that for brunch.
For serious drinking or medication that's Cognac. For mixing, a good Italian brandy.
These are the bottles that are opened and in use. Plus the rums, a wodka, a gin, the orange stuff, the Pastis, the vermouths and the most used of all, the great Bitter Campari, which evaporates rather quickly, with two of us filtering it.
In the freezer a bottle of Limoncello, but it is more Wife that uses it. After dinner I rarely partake. If so a Fine de Cognac is what I like best. I also keep grappa for friends, but I do not care so much for it.