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Author Topic: Johnnie Walker Red Label Old Scotch Whisky  (Read 5030 times)

Offline lasersailor184

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Johnnie Walker Red Label Old Scotch Whisky
« Reply #45 on: July 21, 2005, 10:27:39 AM »
Because I'm in college!  And I like the taste fine.  I'm also not quite *cough* old enough to browse the liquor store...


Also, I can mix up some of the finest drinks known to mankind with my Rebel Yell.
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Offline Seagoon

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« Reply #46 on: July 21, 2005, 10:43:28 AM »
Quote
Originally posted by lasersailor184
Because I'm in college!  And I like the taste fine.  I'm also not quite *cough* old enough to browse the liquor store...


Also, I can mix up some of the finest drinks known to mankind with my Rebel Yell.


Ahhhhh.... That explains it.

Stay in School, Don't do drugs. Lay off the booze, call your parents, attend your classes, get good grades, etc.

Oh, and don't save up all your dirty laundry for the visit home. ;)

- SEAGOON
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Offline NATEDOG

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« Reply #47 on: July 21, 2005, 10:47:13 AM »
Quote
Originally posted by Gunslinger
What's funny is close to were I lived in Sherman, Texas there was a Shinerbock plant.  Even though the foreign beer was manufactured in Texas by Texans it was still considered an import and thus cost more.

The beer bar I worked at on the weekends charged $1.00 more per bottle for it and I had to put up with alot of pissed off people because of it.  most of them worked at the plant IIRC.


the reason it cost more is because it's a micro brew.... alot smaller scale than say Miller or Bud..
alot bars around here quit using the term import... they label them specialty beers... such as Anchor Steam from San Fran, or Ziegenbock from Texas, they are not imported, but they are not as mass produced, so they cost more.
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Offline gatso

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« Reply #48 on: July 21, 2005, 04:17:15 PM »
Quote
Originally posted by beet1e
Ay-up, Gatso! Long time! :)

Do you still piss it up at the White Horse? I can remember the good old days c1973 when pints of Ansell's bitter cost 14p, and you could buy 7 pints and still get change out of a quid.

Whisky? blech. I'm not a spirits man.


Hey Beet  :)

Alas, the White Horse is dead.  It got turned into a "Restaurant", its now known as the Mulberry Tree.  Some bloke with piles of cash redecorated, ponced up the menu (3x the price), and banished all the drinkers to the garden and the small area in front of the bar.  A pint will set you back £3 now... Found pics and the menu on t'internet:

http://www.mulberrypubco.com/themulberrytree.htm

I also miss the good ol days.

Gatso
« Last Edit: July 21, 2005, 04:33:21 PM by gatso »
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Offline beet1e

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« Reply #49 on: July 21, 2005, 04:39:58 PM »
Quote
Originally posted by gatso
Alas, the White Horse is dead.  It got turned into a "Restaurant", its now known as the Mulberry Tree.
Doh! :mad: Kinda stupid changing the name - does this mean the road is now called Mulberry Tree Lane?

You're too young to remember the good old days! I remember when it was Joe's bar and the Riverside bar. Joe's bar had a dartboard. There was a poncy function room near the front. The whole place got gutted out c1976, which was when we decided to leave.
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Offline stantond

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« Reply #50 on: July 21, 2005, 09:04:39 PM »
I think the Johnny Walker Red Label has not much more than market value.  It's good if you like scotch.  I never developed a taste for scotch (which is not from trying).  I classify a whiskey as 'good' if it can be drank straight or with water.  Makers Mark is good bourbon whiskey but Wild Turkey  has become my favorite.  Canadian whisky is generally pretty good too.  Segrams VO is good and Black Velvet goes well with coke.

The first 'good' whiskey I ever drank was Old Bushmells Irish Whiskey.  Coming from Kentucky, I had sampled most of the less expensive bourbons.  Wish I had tried Wild Turkey sooner!  Gin is another liquor I never developed a taste for.  Martini's are ok, but they are too much trouble to make.  I tried some 'authentic' moonshine with no ill effects years ago.  It wasn't anything I would make an effort to repeat.    



Regards,

Malta
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Offline Staga

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« Reply #51 on: July 22, 2005, 12:26:07 AM »
Stantond; have you tried Lagavulin?

Because that's what brought me back to whiskies and to the single malts: it was so frigging.. if I may say "strange" taste after all those blendeds I did drink when I was in my twenties.
Definately worth of trying if you haven't done it yet. It's islay whisky and you can really taste the sea in it :)
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Offline beet1e

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« Reply #52 on: July 22, 2005, 03:47:25 AM »
Quote
Originally posted by Staga
It's islay whisky and you can really taste the sea in it :)
Bah - aircraft fuel!! That undertaste is peat. The islay (pronounced I-luh) malt I have dabbled with is Laphroaig - definitely an acquired taste, which I was never able to acquire. Check out the picture in that link - looks like those guys are sitting on a large pile of cut peat. I know nothing about how the peat is actually used to make the whisky.
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Offline Staga

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« Reply #53 on: July 22, 2005, 05:32:26 AM »
Peat

Compressed, decayed vegetable matter cut from peat bogs and used as fuel. The pungent smoke it gives off when burnt is used in the malting of barley intended for certain Scottish malt whiskies, especially on Islay.
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Offline Jackal1

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« Reply #54 on: July 22, 2005, 05:38:01 AM »
Quote
Originally posted by stantond
I tried some 'authentic' moonshine with no ill effects years ago.  It wasn't anything I would make an effort to repeat.    



Regards,

Malta


  Squeezins can be very good in taste or very bad, depending on the care of the maker.
  Tradition and family history can smooth out even the raunchiest if consumed from a Mason jar in the right company. :)
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Offline Staga

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« Reply #55 on: July 22, 2005, 01:04:52 PM »
My grandfather and uncles from mom's side were having their own moonshine factory and their products were good and well known.
Dad's side wasn't much better; they were smugglers and also did time when Finland was "dry" :D
Our family reunions are quite a spectacles   :aok
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Offline Boroda

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« Reply #56 on: July 22, 2005, 01:56:27 PM »
Quote
Originally posted by Staga
Peat

Compressed, decayed vegetable matter cut from peat bogs and used as fuel. The pungent smoke it gives off when burnt is used in the malting of barley intended for certain Scottish malt whiskies, especially on Islay.


After posting this, are you sure that you are a Finn?...

:rofl
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Offline Toad

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« Reply #57 on: July 22, 2005, 02:20:40 PM »
My son gave me a bottle of (IIRC) 18 year old Lagavulin. I know it was a bit pricey but I wasn't really impressed.

I usually drink good Scotch neat, sometimes with one ice cube. The Lagavulin just didn't impress me when I drank it like that.

Then a long-time Lagavulin drinker said I need to put just a wee dram of water in it.

Wow...what a difference. I shed a tear when that bottle was gone.

I like it now although I don't always buy it. It's a nice change of pace though.
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Offline Nilsen

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« Reply #58 on: July 22, 2005, 02:24:26 PM »
how much water? kinda the same amount as a melted cube?
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Offline Jackal1

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« Reply #59 on: July 22, 2005, 02:34:59 PM »
Quote
Originally posted by Nilsen
how much water?  


About half way between a tad and a smidgen.
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