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Spring water is the only thing that should ever be added to Scotch according to the true believers. Of the single malts Macallan is my favorite, it's aged in sherry barrels which gives it its unique taste. Of the blended scotches I wouldn't turn down a Johnny Walker Black Label or even better a Johnny Walker Blue Label, great blends. Scotch is an acquired taste, it reminded me too much of medicine when I was young. Most scotch whisky is made for export. I understand Famous Grouse is the most popular in the UK. Not really a Bourbon drinker except for Marker's Mark, very smooth.stickman wrote:Guys-Antiquus wrote:Been through JD's works, took the 4 hour tour. That was definitely corn in the vats. So it's Bourbon, then filtered through hard maple charcoal.
Real Bourbon (Kentucky Straight Bourbon Whiskey) is only made in Bourbon County, Kentucky. If it's not from Bourbon County, it might be Bourbon-style, but it ain't Bourbon (no matter what anyone tells you). It's like Champagne but American's aren't as uppity about the naming conventions as the French are.
By law straight Bourbon must be %51 corn mash, aged in new oak barrels for 2 years (in practice this is almost always aged 4 years or more), and bottled at not less than 80 proof.
As for Tennessee Whiskey, I find it to be in general smoother and sweeter than Bourbon. George Dickel is in my opinion one of the finest whiskeys readily available for a reasonable price.
As for Scotch, I prefer the younger Scotches in general. 18-years generally are too smooth for my palate. The Macallan 12 year would have to be my current pick. I generally rinse a glass with filtered water and then add the Scotch (that way it adds the bare minimum of water) but I agree it needs a touch of water to open up the aroma and flavor.
