Whisky / Whiskey / Bourbon

Currently at black rock with @Apone sampling whiskeys. Lots of good stuff on the gold (out of your price range dot) grilled oysters aren't bad either..

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Blues Kitchen... apparently 100 different bourbons.

Guess I'll just start at the top...

Spent the weekend in Speyside - did a tour of Macallan, Glenfarcas and then a walking tour round Dufftown - Never drank so much whiskey but it was a bloody laugh. Think we got through 26 different snifters

Dufftown is great. We did the Balvenie tour a few years ago, although I think they stopped doing them now. Shame as the tasting at the end included their sublime 30 year offering as well as a working malt house and cooperage.

Yeah, we looked round the malt house and the cooperage.

Was aces

I've booked myself a wee holiday next week to Islay so looking forward to some serious whisky tasting.

In the meantime, I've been making some pickle juice to have a go at Picklebacks. Being a novice (apart from accidental late night shots) at these, what is a decent whiskey to use?

The bar I've had them in before uses Buffalo Trace so that's my starting point but other suggestions are welcome. Thanks!

*making = eating loads of pickles and keeping the juice. (When I'm feeling less lazy, I might actually make my own.)

https://en.wikipedia.org/wiki/Pickleback

A pickleback is a type of shot wherein a shot of whiskey is chased by a shot of pickle brine; the term “pickleback” may also refer only to the shot of pickle brine itself. Alternatively, the shot of whiskey can be chased by a bite of a pickle (generally, a whole dill pickle). The pickle brine works to neutralize both the taste of the whiskey and the burn of the ethyl alcohol

WHY?

@Aroogah Seems to be the forum pickle master

Might as well add coke. (Flames)

Because in 'Murica, pickle brine is the only taste that satiates the horrendous and flammable aftertaste of corn whiskey.

Edit: ugh, just read the Wiki article.

Drink better Whisky.

Fuck y'all. Picklebacks are fukken tasty.

@johnnyhotdog check out my bread and butter pickle recipe on the BBQ thread. Best brine for picklebacks, although polish pickles work fine.

Jack/Buffalo Trace/Wild Turkey/Jim Beam. It's not a refined taste so save the good stuff.

Shooters aren't about logic or high quality anyway. All this handwringing is better directed elsewhere.

Not always an option, particularly in the south where dry counties make booze difficult to obtain. Jack Daniels (shit, obvs) can't even sell whiskey at their own distillery shop.

Pickle brine also goes great with meth, btw.

Mail order.

who is a laphroaig lover here? Anything similar? I want peaty goddamit. Bunnahabhain was disappointing .. might get Lagavulin next. I have about 8 liters of scotch as family visited my via 2 duty free shops .. they are all highland, I want islay :(

https://www.thewhiskyexchange.com/p/4989/compass-box-the-peat-monster

think its like 150 PPM

should I get that before Lagavulin?

Ardbeg Uigeadail is a peaty and smokey brute. Delicious

I'd second the Ardbeg U recommendation. I do like Caol Ila but I suspect it's not peaty enough for you. Personally, I hate the peat monster - tastes like a one-note caricature whisky to me.

Yep - it's stupid and tastes gross but @amey was after peaty, so I gave hime peaty

Another vote for Ardberg here

alright, ardberg U first, lagavulin then the peat monster

look out for octomore too

Get drunk mate.