I try to keep these on hand at all times during the summer:

Egly Ouriet Blanc de Noir Les Crayeres, Vielles Vignes

Chateau Fontpinot XO

Ron Zacapa Centenario

Laphroaig 18

Macallan 18

Various Gins

Cheap Spanish Reds

Italian Reds: 2007 Tenuta Delle Terre Nere, Santo Spirito from Etna is a recent favorite

Misc. Cavas and Proseccos

Sauvignon Blancs from Marlborough, NZ

Viogners and Roses

I like the Marlboroughs because they're not oaked like many of the California wines. There are plenty of tasty selections in the U.S $ 15 - $ 20 range

What are the comparable whites from Oz ?

Last edited by K. A. Adams (2011-06-15 19:49:52)

Had the most potent drinks possible on earth today. lt has been a day of shere brilliance.

*  Blue green algae - Aphanizomenon flos-aquae (greatest food in the world)
*  Green algae - Chlorella (second greatest food in the world)
*  Brown algae - Kelp
*  Wheatgrass -
*  Sprout juices -
*  Weed juices -

Just having some weed juice with AFA before bed (pure mind food, energy food and shere concentration food....don't break intensse concentration for even a second all day long, AMAZING!!!).  Nothing like it anywhere. Forget `Superman', l am beyond that guy.

I like Lagavulin but it feels kind of skinny or sheer on the palate compared to Laphroaig which is more viscous.

Try them back to back and you'll know what I mean

^All valid points, and alas I am slumming it with the Glenfiddich 12 year old this eve.

I find the Islay malts too peaty by far these days, I am looking for a more subtle and refined experience and the Highlands, Lowlands and the new Island malts get my taste buds buzzing.

When I get my pocket money next week I will be purchasing the Scapa 14 year old amongst other fine expressions from Arran, Jura and that fine wheat and underated bourbon, Rebel Yell.

When you get into ancient: 25 year old and plus whisky you're paying for the provenance, storage costs and rarity. This does not necessarily translate well into taste.

Once you get into this realm, the risk is high and unless you're purchasing a distillery edition, you can spend serious money and end up bitter and twisted with sour tasting crud that only dollops of honey will cure. Especially if its a single cask edition.

In saying this, this is also the theatre of operations where you will find casks of whiskies of suplime pleasure. But not on every mission.

There's also plenty of people who don't dig older whiskies and some even have a position that the optimum age for a whisky is between  15 and 18 years.

Last edited by The_Shooman (2011-06-17 21:38:26)