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Official PCF Whisk(e)y Thread (58 Viewers)

This stuff is pretty good.
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Sample from @joeyshin

Def a rye on the nose, not a lot of alcohol burn however nosing it. Def smells like candy or bubble gum and rye.

Lot of heat on the palate, checked it out and it is right around 120 proof and it tells. Sweet, but not overly so. A fair bit of fruit but still for sure a rye. Lots of interesting flavors going on here. The second taste hits differently maybe because I know the proof now and to go slow! More cream, more vanilla.

The finish is almost totally absent of the sweetness that the nose and the palate present. Very strange. Not a long finish but some clear rye notes on it. Some moderate 'burn' that I get from a higher proof on the backend. Not quite heartburn, but similar. Not something I'd call pleasant.

An interesting drink but I don't think one for me. I appreciate the sample and may come back to it in a few weeks and try it with a few drops of water.
 
Pinkdan said:
Lemme know what you think of the rye!
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Neck pour is different and interesting. I get freaking CHEETOS on the nose, lol! Or a pungent cheese with high octane. Thankfully, the palate gives way to some beautiful rye notes that linger for several minutes. This is complex and interesting. I will report back after it has been open for at least 2 weeks.
 
Dodger said:
Recipe please, kind sir.
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Certainly! I tend to like my Old Fashioneds on the sweeter side, hence the Maple Syrup instead of sugar cube. Likewise, the Orange Bitters work incredibly with the smokiness of the Islay, although I imagine using traditional bitters will still be pleasant.

2 to 3 x dashes of Orange Bitters.

+

1 x bar spoon of high quality Maple Syrup.

+

3 x shots of a peaty whisky; I used a brilliant £16.95 bottle called Glen Marnoch from a British Budget supermarket called Aldi. I probably wouldn't use an expensive Islay for this, personally.

Mix all of the above with lots of ice and stir, as you would a normal Old Fashioned.

Strain into an appropriate glass with a big chunk of ice; add 2 x cocktail cherries and 1 x orange peel for garnish.
 

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