I have never hung over the way I have with MM. Scotch, on the other hand, I can wake up and run 10 miles.

Yeah, Maker's Mark is too sweet. It's a barely-upscale Jim Beam. I like to keep a handle of Knob Creek around, but if I'm feeling poor, Jack Daniels (technically not bourbon, but head and shoulders above similarly-priced bourbons).

Finally finished my Glenfiddich and moved promptly on to an 18 year of The Glenlivet. So far, I love this one. 95 bucks, well worth it.

I've always thought Maker's was overrated. For it's price, I'll upgrade slightly to Woodford but much prefer Rebel Yell or George Dickel (Tennessee, not bourbon) if I'm being cheap.

Oddly, Maker's is like the only whiskey my wife will tolerate but she has to have it in coke which makes for a very expensive whiskey and coke. Thankfully, she usually just sticks to G & T's.

[img][158:500]http://www.beveragewarehouse.com/images/products/1256.jpg[/img]
Basil Hayden Bourbon

Enjoyed a few glasses of this stuff recently. I don't drink enough decent whiskey to be a real expert, but I thought it was quite good.

... if you stay purely with the scotch. i have a habit of mixing it with wine or something, and ruining time for what seems like ever.

How much does that cost you at a bar?

Can't say I know for sure. Was running a tab with a couple other people, everybody drinking different things. I'd guess about 6-7 bucks a pop.

Sounds about right. I saw Basil Hayden's at a bar in Raleigh, NC last weekend for $7.

Had a wonderful whisky night at a local bar:

My friend and I (a female that loves whisky neat, no less) went to a whisky bar in town called Still.

Started with:

Macallan 15 year "CASK PROOF" NV. Not the best at describing this stuff yet, but I loved it. It was easily my favorite on the night. Definitely worth a tasting if you're ever near it.

Moved on from there to:

Glengoyne 17. Totally forgettable in my opinion.

Third was:

Ardbeg Ainigh Nam Beist (menu listing but can only seem to find info on it as Ardbeg AiRigh Nam Beist, oddly enough).

This is an Islay, which I've found are apparently the smokiest, seaweediest, saltiest Scotch's given their water sources, I guess. It was pretty good. I've noticed with these really smoky, tar-like Scotchs that I like them enough and enjoy them for what they are but could hardly ever imagine having a bottle of it around the house. I would just drink it so rarely.

Plus, this one wasn't too cost effective at a whopping $23.00 per glass.

Funny story about this one: I was struggling to describe it and my friend, who rarely drinks Scotch was like, "the first thing I think of when I taste this is "hospital". I laughed. She then compared it to "bloody gauze", which I thought was endlessly funny. No more than 10 minutes later the bartender came over and was telling us more about it and was talking about how "medicinal" Islays are/can be. I was stoked at how apt her description ended up being. It was great.

Finished the night by:

letting my lady friend make her choice. She decided to try the Suntory Yamazaki (made famous by Lost in Translation, apparently). It's actually a pretty good whisky. It's pretty light, doesn't hit the palate too hard, and the finish kind of disappears right away. No lingering, residual tastes. I'd drink it again.

A handful of photos are on my Facebook if you're interested. Search Joe Cicero, of course. I think anyone can see them.

All in all, 8 glass of whisky cost me $140.00 (not including tip). Expensive as hell, but extremely fun and worth the credit card debt.

That Cask Strength from Macallan's is some of the better moderately priced whisky I have bought in years. I PLOWED through that.

It works for a good Manhattan though.

Tell me how to make a good Manhattan. I've been attempting those lately and while they haven't been bad, they're not as good as some I've ordered at bars or restaurants in the past.

What do you use, in what ratios, and with what garnish?

Thanks for the info.

We just had a whiskey bar open in Nashville called Whiskey Kitchen. I'm thinking it'll be a good way to sample some good stuff without paying for a full bottle.

We also have a small artisanal cocktail bar called Patterson House. A place befitting a refined man-beast like Sen. LooGAR. I haven't been there because I've heard stories of their pretentious faux-exclusivity from everyone I've talked to that have ventured in. It turns me off.





http://en.wikipedia.org/wiki/Old_Fashioned

Good God!

Macallan 25 year 1oz - 39 bucks; 2oz 75 bucks! Wowza.

The word artisanal should have been your first clue here.

Are you suggesting that instead of Manhattans, you should drink Old Fashioneds?

They're good but I prefer the less sweet Manhatton, myself.

When I make them, I do two shots whiskey (technically, you're supposed to use rye), a half shot of sweet vermouth, one dash Angostura bitters and a maraschino cherry. I can't say I've perfected it but works for me. I'd also be interested in others' versions.

I like mine sweet:
2oz Bourbon or Rye (I like Maker's for this)
1oz Sweet Vermouth(Noilly Prat or Cinzano is good)
I use 3 or 4 dashes of bitters(tends to give a spiced aroma which I like in the Fall) Angostura will do,

Stir with Ice and strain or on the rocks

Martini Glass or on the rocks

Garnish with a Cherry or Orange peel

I have used anything from a Marashino, reg pitted Cherry or even Tangerine peel

Forgot this part, I like either as well. I slightly prefer martini glass but you can't go wrong either way.

Thanks guys. I'll give that a try this weekend.

Those are all really good whiskeys. That Suntory is a surpriser. I'd prefer the Ardbeg over the Macallan though.

Haha, no. For some reason the time it took me to Google "Manhattan recipe", my brain decided it wanted to look for an Old Fashioned recipe instead.

It should be Ardbeg Airigh Nam Beist.

I only have pidgen Gaelic but it means something like "gnarled birch on the little hill".

That's what I thought, but thought better about "correcting" the bar. haha

I read something about it and they said it was based on some mythical beast in the town or whatever? I can't remember now. When I was reading on it, I found that it apparently means "shelter of the beast". I dunno. Don't really care either. haha. It is a good whisky and that's all that matters.