Comments on: I Wanna Make Love to this Club.

By: Szechuan Lemon Pepper « Intentionally Entertaining

Szechuan Lemon Pepper « Intentionally Entertaining — Sun, 22 Apr 2012 20:26:26 +0000

[...] recently joined a Scotch Club organized by my good friend Richard and partly inspired by Jonah Campbell’s great post on same. Richard provided a number of detailed charts from scotch-tasting societies, and one of the flavour [...]

By: stillcrapulent

stillcrapulent — Tue, 07 Feb 2012 17:26:25 +0000

membership is in fact closed, sadly for you! but we do still bring in guests occasionally, AND we are planning to start hosting Scotch Parties where we run a bar selling off a selection of single malts at just above cost. shall i consider you once that gets rolling?

By: Adam Glinglin

Adam Glinglin — Tue, 07 Feb 2012 17:23:01 +0000

Is membership open?

By: stillcrapulent

stillcrapulent — Tue, 31 Jan 2012 03:06:52 +0000

i’d never tasted oban before a couple of years ago, so i can’t say one way or another about a fall from grace, but i really enjoy oban as it is now. it is indeed smooth and easy-drinking, but i’d hardly call it tepid. i’ve been developing more of an affection (i would say it is more than an appreciation, it is certainly an attraction) for less bombastic scotches of late – i used to be way into the big crazy Islays, but it’s much rarer now that that is what i am in the mood for. i’m curious what you decide about the oban though.

how is the a’bunadh 35? i’ve had the 34 and actually found it quite disappointing, that has made me fervently curious how each batch turns out, but very wary, now that i know that the 33 may have been something unusual…

By: Mojgan Fay (@somethinglemon)

Mojgan Fay (@somethinglemon) — Tue, 31 Jan 2012 02:57:22 +0000

Thanks so much for sharing your Japanese whisky experiences. I’ll have to keep you posted as I venture into this territory.

I also agree about the not adding water to scotch (unless if you were doing a tasting where you tried many many many different kinds of scotch). In that instance I think you should add water. Otherwise your tongue will get numb with alcohol and after awhile you won’t be able to truly taste what you’re drinking. Anyway, Aberlour. I have in my position a bottle from batch 35. But will not hunt for the 33!

Next I want to see if I agree with what seems to be a communal disappointment with the Oban 14 yo (http://smokysweet.com/2012/01/05/oban-14-yo/). I guess if not reminiscent of the old times, then it’s time for a new favourite? I’m glad to have the Aberlour as my “comforting” scotch for now.

By: stillcrapulent

stillcrapulent — Thu, 26 Jan 2012 14:54:06 +0000

wonderful! although i didn’t write about it, our scotch club has a strong food element too – each meeting, whoever hosts makes dinner for everyone, and it has produced some pretty amazing meals. we don’t specifically try to pair the food and scotch though, so much as just try to avoid things that might clash or mess with our palates too much.
i have similar feelings about bourbon, although they’re changing. initially the sweetness was a real turn-off for me, but i started exploring bourbon more because i basically found i had lost my taste for cheaper irish or canadian whiskey entirely. Bulleit has become a bar staple for me, and i have developed a curiosity about bourbon, but it does not come near my appreciation for scotch.

as far as Japanese whisky goes, i’ve had Nikka’s Yoichi and enjoyed it, although it was just a quick drink in passing, so i don’t have the clearest memory of it. we have been thinking of getting a bottle for the club though to give it a more considered tasting.

which aberlour did you like? we have a bottle of the 12-year that i haven’t found very exciting, but the 16 is quite good. better still, i strongly recommend you try to find a bottle of Aberlour A’bunadh from batch 33, specifically. it’s one of the most interesting and singular scotches i’ve tried. there’s so much dark chocolate and like….burnt cherry, but without it being cloyingly sweet at all. it’s just a really rich, magical experience. you should still be able to find it, the 33s came out not too long ago, and i think they’re only up to make 36 now? really worth it if you can find one. and in my opinion, despite recommendations to the contrary and its 60% alcohol content, you really shouldn’t add water.

scotch scotch scotch…

By: Mojgan Fay (@somethinglemon)

Mojgan Fay (@somethinglemon) — Thu, 26 Jan 2012 12:02:53 +0000

I started a Scotch club this year too. Well, sort of.

Getting to know my scotch is one of my goals for this year and so I’ve been stacking up and hosting “whisky and chocolate” nights. It’s been fun to experiment with pairings: do we pair complementary flavour tones or go the total opposite? Pair a sweeter tasting whisky with a black licorice tasting kind of chocolate?

Results: turns out I’m not much of a bourbon person. To my dismay. I thought I would be all over the smokey woody taste. So far, these are my favourites: Arbelour and the Dalwhinnie 15.

Next I really want to explore Japanese whiskies.

By: stillcrapulent

stillcrapulent — Wed, 25 Jan 2012 21:19:57 +0000

ew.

By: mommy

mommy — Wed, 25 Jan 2012 21:13:38 +0000

still think this should be called whiskey dick

By: Camilla

Camilla — Wed, 25 Jan 2012 04:02:14 +0000

my #1 favorite post title, i think.