I have far too many choices at this point and I have no idea what to review next, and thats just in the bottles I own. So I figured I’d see what you wanted an opinion on. Maybe I have something you haven’t tried and would like a heads up on or about. Anyway vote in the poll and I’ll review something this saturday night.
So enjoy, and I’d love to read the feedback so please vote if you have an opinion.
Milestones are all about reminding yourself about the journey it’s taken to get to a certain point. My first 1000 views have been a blast, getting to know new people, learning new things, and drinking new whiskeys all along the way. Here’s to my next 1000, and for those of you who read and comment, thank you for acknowledging me, even if it is only by spending the time to look at the words I string together on the page.
Irish Whiskey, the most romantic of spirits with its amber, jewel-like tone and storied past, is made from ingredients so ordinary as to cause wonder that they can be transformed into such a glorious. The Irish were the original distillers of whiskey: earliest records date back to the 6th Century. Later, the skill was taken across the Irish Sea to Scotland – hence the broad similarities between the two nations’ products. The monks, who were the healers of their day, used spirit as a base for medicines, rubs and liniments. Why wouldn’t they? Here was a substance as clear as water; that burned like fire and literally preserved flesh. It was nothing less than the legendary ‘Uisce Beatha‘ or Water of Life in English, eventually anglicised to give us Whiskey.beverage. But when grain, yeast and water are brought through the wonders of distillation and oak aging, a truly delightful spirit results. The devil is in the detail and modern whiskey making in Ireland is equal parts science and art.
16th century records show uisce beatha being produced for consumption, but the art was still the preserve of the religious orders. It was not until the disillusion of the monasteries in the Tudor period that whiskey ceased to be the drink of the elite. In fact Queen Elizabeth I was known to be fond of the beverage – and she wasn’t alone. No less a person than Peter the Great, Czar of Russia, mentioned that “of all the wines, the Irish spirit is the best”. Continue reading
This was my first trip into the so-called “Classic Malts”, and I must say that given my limited scotch experience (and lack of enthusiasm for that branch of whisky-dom) I will say that I was pleasantly surprised by this one.
Now when I say I was pleasantly surprised, don’t mistake my sentiment for excitement. I was just glad that GK wasn’t a BAD experience. It wasn’t stellar, or something worth writing home about (though apparently its worth blogging about…), it just wasn’t a bad experience. My past experiences with scotch have been less than satisfactory, which makes me lean away from the scotch portion of the whiskey aisle whenever I go spirit shopping. GK, however, was my first positive experience. It didn’t bowl me over, but it didn’t lead me to put down the glass either.
This is another whiskey that really needs to open in order for me to enjoy it. After the two ice cubes got to about half way the flavor really expanded. At first it is very dry tasting, and has a very earthy flavor, wood and a little bit of smoke dancing around behind the wall of earth. However, once the water got into the mix, the flavor really expanded, giving it a really round mouth-feel and bringing the oaky flavor (which I love) further forward, and the smoky flavor (which tends to disagree with me) further back.
Over all, I had a good time with GK, but wouldn’t push for a second date. (Though I’ll still finish my bottle 😉 )
*note. All methods reflect two fingers of alcohol in a standard 8 oz. rocks glass