Whisky

[Mobius_Strip]

@thanatos0320

I’m not S2K but I have one that works with just about any liquor you want. In Greece we call it “Saganaki”.

1. make an egg wash by scrambling 3-4 eggs with 1 tablespoon of milk

2. Take some cheese (preferably kasseri) and dip it into some egg wash.

3. Now cover the cheese with flour

4. In a frying pan with a little olive oil, fry the cheese until it’s golden brown on both sides.

5. Pour whisky on the cheese and light it on fire with a match. Be very careful when doing this because the flame will be several feet high when you initially light it

6. Squeeze a lemon over the flame to put it out

Kali orexi (bon appetit)

Opa!!

In a more generalized version of this recipe, take any dry food item which you are planning to pan-fry and flambé it with whisky at the end for visually stunning presentation while minding your eyebrows.

[GuyOnABuffalo]

Wasting a dram of single malt scotch whisky into a frying pan is like burning the flag. Shame!

[igor555]

wow the laphroig 10 is growing on me. the first time was ok now the second time its like a different whiskey

[system]

^

wait till the 3rd time . It will be orgasmic

[igor555]

i added a little spring water this time

[KMeriwetherD]

Just settling in with some Lagavulin and the latest Expedition Unknown all by myself in my lovely home on my velvet couch. Ahhhhhh life is good.

[igor555]

@el\_macca17

@igor555

@StallionDis

@igor555

tapping a Laphroig 10 right now…how much do you guys usually pour and how many glasses do you drink?

laphroig 10 is garbage . Go 18 or higher fool

i cant afford that shit man…where do you buy your booze?

Don’t mind him. The 10 year old and Quarter Cask are just fine. I actually prefer the younger Laphroaigs, you get up to the Triple and the 18 and you might as well be buying Ardbeg or Lagavulin.

had the laphroig 10 cask last night - very very good

[Analti_Calte_Equity]

@Analti\_Calte\_Equity

@el\_macca17

@S2000magician

@el\_macca17

@S2000magician

@Sweep_the_Leg

@S2000magician

@mk17

New addition to my wishlist - The Glendronach Cask Strength. Wonderful flavour with a sherry finish. not to be missed imo.

A liquor store in South Carolina e-mailed me about this maybe a year ago, but I cannot find it locally.

There may be a store in Los Angeles that stocks it; I need to check it out.

Just order it.

https://www.thewhiskyexchange.com/p/22405/glendronach-cask-strength-batch-3

Well, I finally got two seconds to rub together, went there to order it, and found that it’s out of stock.

Sigh.

They’ll let me know if they get some in.

In the meantime, I ordered a bottle of Glenburgie cask strength, and yesterday I picked up a bottle of Balvenie 14, which I’d never tried before.

I like the Balvenie.

This one is available S2000: https://www.thewhiskyexchange.com/p/36367/glendronach-cask-strength-batch-6

This site sells by the Batch number. Batch 5 is out of stock though.

Thanks a million!

I ordered a bottle of Batch 6.

Now I have to wait.

Sigh.

Hope you enjoy it! It’s a real treat. My impression was that it was excellent fresh out of the bottle, but (like most) get better with air (min/year rule). I had the last quarter dram with a drop of water and it opened up some more flavours on the tongue. Then I had to stop because if I bought any more drams I would have paid for the bottle already.

Let me know how you get on!

I just ordered Batch 6 as well.

The FedEx guy came to my door and I missed him by 10min. I was at the gym. Annnddd he didn’t drop it off at the front desk.

Sigh.

[el_macca17]

igor: glad to hear it. welcome to the peat lovers club brother. letting it sit and perhaps a drop of water to taste makes this world a better place.

ACE: would love to hear your tasting notes on Batch 6.

[igor555]

^i added a tad of spring water and it made such a difference completely different profile. the only negative is the gf hates the smell on me LOL

[el_macca17]

^who doesn’t love the smell of brine, iodine, seaweed, and a great smokey fireplace fueled by dried peat?

GawddarnMillennials.

[Analti_Calte_Equity]

@el\_macca17

igor: glad to hear it. welcome to the peat lovers club brother. letting it sit and perhaps a drop of water to taste makes this world a better place.

ACE: would love to hear your tasting notes on Batch 6.

I got it today and just opened it. Its pretty good. I’m a newbie to whisky though, so i’m learning.

[KMeriwetherD]

Trying out my Laphroaig Triple Wood this evening. My go to from Islay has always been Lagavulin but I was in the mood for something stronger for a change. This is exactly what I was seeking. It is strong without punching you in the face like classic Laphroaig will. Very strong tasting but it is not just the smokiness… really really terrific

[el_macca17]

^ I think the Quarter Cask is half the cost with a bigger punch. More drinkable neat too. Worth a try

Loving the whiskey debates though. One of the great things about whiskey is the wide spectrum of flavours available. My go-to non-peat dram is Writer’s Tears (not scotch). Nice affordable easy drinker. Sweet nectar, light but slightly syrupy, medium finish, with a hint of vanilla. Heavenly stuff my malty AF buddies.

[brain_wash_your_face]

@KMeriwetherD

It is strong without punching you in the face like classic Laphroaig will.

The peat! Ahhhh, the peat.

[video:https://www.youtube.com/watch?v=rJjNH5VuWp0]

[KMeriwetherD]

@KMeriwetherD

@GuyOnABuffalo

@KMeriwetherD

@Palantir

Laphroaig is alright, I’m far from sophisticated like you educated whisky drinkers, but Lagavulin is probably a better introductory Islay. Btw, are there any smoked bourbons? Feel that is an untapped concept…

It’s not “smoked”… it is the peat burned in the drying of the grains is what gives it the “smoky” flavor. So, unless you find a peat bog in Kentucky… no smoky bourbon!

Actually it does exist. http://whiskyadvocate.com/2015/06/25/smoked-americans/. Not sure who would care to try it. American whiskey is more of a mixer drink for me when i’m craving something sweet that can be paced quicker. I’ve yet to find any American whiskey that can woo my palate in the same fashion a Scotch Whisky can (literally makes me smile to taste it, think Ron Swanson smirk). Bourbon is made from corn so it is naturally very sweet which is basically the opposite of what I look for in my straight up whisky drinking experience. Although Rye whiskey is a bit spicier than the predominately corn varieties it still does little for me.

If it’s not Scottish… it’s CRAP

[video:https://youtu.be/seN7AKSwMFU]

[breadmaker]

I was watching Chopped on Food Network recently. One of the mystery ingredients was French single malt whiskey!!! I checked: it exists!!!

[GuyOnABuffalo]

Sipping some more of the Nikka coffee malt whiskey. This stuff is friggen amazing. And watching episode 5 of sneaky Pete on prime, awesome show.

[Isaiah_53_5]

@brain\_wash\_your\_face

@KMeriwetherD

It is strong without punching you in the face like classic Laphroaig will.

The peat! Ahhhh, the peat.

[video:https://www.youtube.com/watch?v=rJjNH5VuWp0]

haha

[KMeriwetherD]

Went to my classic choice of Lagavulin 16 …as I enjoyed dinner with a fellow AFer