There can be only one..
- Thread starter wully
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Deleted acc oony
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Sorry tae burst yir bubble bwana but darkies bums and coke hae the same effect but cheaper
wully
Registered user
Sorry tae burst yir bubble bwana but darkies bums and coke hae the same effect but cheaper
Only if ye drink cheap shite, the good stuff costs a few bob...
(although Tecos finest Trinidadian Rum is good stuff..)
Deleted acc oony
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wully
Registered user
Ye cannae properly taste after the 3rd wan anyway so get the spewing ower early
rockchunk
Registered user
banana rum the drink of the true connoisseur 
the drink of the true connoisseur
wully
Registered user
Deleted acc oony
Guest
Finally got the receipe for Monkeyjuice 6 tae fukin 8 weeks ffs
Don't think I could hold a cocktail shaker for that long
Don't think I could hold a cocktail shaker for that long
kirky1298
Registered user
this is my latest tipple ower the festive period
im aw shloer'd oot now though ,, need tae find somethin else
im aw shloer'd oot now though ,, need tae find somethin else
garfield
Registered user
I can still taste the Mango Absolut I was drinking on Hogmanay ......I'm on water for a few months now, give my kidney's a chance to heal.....
Deleted account rno
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I've had a bottle of that Aberlour in the past and would agree that it's top dram. Night and day to their 10 year old.
Off the top o' my heid I think I'd go for a cask strength Glenlivet but it's such a hard question you've posed...
This Cellar Collection is probably the best dram I've ever had but at circa £85 a bottle it's way above what I'd be prepared to pay. That said, maybe for a special occasion...
Mutley
Registered user
wully
Registered user
Whatever it was it certainly wouldn't come with the pile of pish in that description
That's the wankers in the industry for you
All that pish about apples, citrus notes and seaweed
Look at it, sniff it then neck it
Mutley
Registered user
It wasn't so much the tasting notes, they are fairly standard, it was the BS about how cask strength is just like they used to make it in the olden days.
Nobody ever really drank it at 56% + ABV then and they don't recommend it now. Chill filtering came in because that's the way most people wanted it and you'd have to be a professional taster to notice the effects it makes, even on back to back tastings. Oloroso casks aren't rare, there are hundreds of the feckers in every distillery in the land. Speyside is only the most prestigious production area in Scotland to the people of Speyside
Apart from that it's fairly factuallty correct
Nobody ever really drank it at 56% + ABV then and they don't recommend it now. Chill filtering came in because that's the way most people wanted it and you'd have to be a professional taster to notice the effects it makes, even on back to back tastings. Oloroso casks aren't rare, there are hundreds of the feckers in every distillery in the land. Speyside is only the most prestigious production area in Scotland to the people of Speyside
Apart from that it's fairly factuallty correct
Deleted account rno
Guest
That's the wankers in the industry for you
All that pish about apples, citrus notes and seaweed
Look at it, sniff it then neck it
So, it harmonising with deep notes of sherry doesn't matter to you then?
This, if i could get it for the same price here, as in Bulgaria 6 Leva = £13 'ish , for a large bottle .
Finest malt brewed in Bulgaria
BLACK RAM
Finest malt brewed in Bulgaria
BLACK RAM
wully
Registered user
It wasn't so much the tasting notes, they are fairly standard, it was the BS about how cask strength is just like they used to make it in the olden days.
Nobody ever really drank it at 56% + ABV then and they don't recommend it now. Chill filtering came in because that's the way most people wanted it and you'd have to be a professional taster to notice the effects it makes, even on back to back tastings. Oloroso casks aren't rare, there are hundreds of the feckers in every distillery in the land. Speyside is only the most prestigious production area in Scotland to the people of Speyside
Apart from that it's fairly factuallty correct
Whatever- tastes feckin brilliant.
"you'd have to be a professional taster to notice the effects it makes" ?
You can tell it's been filtered as soon as you put a drop of water in...
Agree with that although it was the way that it used to be made not drunk
No, don't agree there. It was introduced because the USA market wanted a spirit that they could freeze to death with huge quantities of ice and still be clear and bright in the glass.
No, don't necessarily agree there either. When it comes to malts some whiskies aren't much affected, others are seriously altered but most people would immediately notice the difference in the depth and subtlety before and after the crime. (We run a chill plant here so speak from experience)
Except the distilleries that don't use them.
Speyside is only the most prestigious production area in Scotland to the people of Speyside
Apart from that it's fairly factually correct
Indeed sir!
My all time favourite changes every day. Today it would be a Laphroaig, around 15-18 years old. Other days it may be a Glenfarclas, or perhaps a Glen Grant, or Benriach, or Port Charlotte or a 25-30 year old North British matured in ex Bourbon wood. They mustn't of course be chill filtered.
Yorkie4857
Guest
Dalwhinnie for me. The Gentle Spirit
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