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Official PCF Whisk(e)y Thread (72 Viewers)

Finally caved and grabbed one to see what the hype was all about, we’ll see if I like it twice as much as the 16…
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ChaosRock said:
Excited to see a 12yo Cask Strength Clynelish in the official line-up. Bummed the Laga 12CS will not be the tried and true ex-burbon maturation next year. After so many years, they could have continued with that release and maybe have the above as an additional one? It's good to have a OB Laga12 in a different maturation, Virgin Oak, though... I'll miss the 12CS, that's for sure...
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That clynelish and talisker sound pretty killer too.
 
kmccormick100 said:
Finally caved and grabbed one to see what the hype was all about, we’ll see if I like it twice as much as the 16…
View attachment 895954

That clynelish and talisker sound pretty killer too.
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I don't know if I like it twice as much as 16, but that is 100 if you can find it at all, so I'll take the 12 CS at one and again the same price and call it a day.
 
kmccormick100 said:
That clynelish and talisker sound pretty killer too.
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They sure do, Kyle! Both the Clynelish and Talisker to be released will be different from what we've seen from them in the past. The Clynelish will be matured in PX (usually it's either ex-bourbon or refill sherry) and the Talisker will be only "Lightly" Peated, instead of the normal peat level. Both should be very, very interesting indeed...

Yeah, it is always hard to put things in the perspective of "Is X twice as good as Y?", imo... Maybe the 12CS is not twice as good as the 16 but that doesn't mean it's not worth the extra $ to try and/or to have a different experience now and again... For me, yes, I like the 12CS better than the 16 and would happily pay the difference.
 
ChaosRock said:
They sure do, Kyle! Both the Clynelish and Talisker to be released will be different from what we've seen from them in the past. The Clynelish will be matured in PX (usually it's either ex-bourbon or refill sherry) and the Talisker will be only "Lightly" Peated, instead of the normal peat level. Both should be very, very interesting indeed...

Yeah, it is always hard to put things in the perspective of "Is X twice as good as Y?", imo... Maybe the 12CS is not twice as good as the 16 but that doesn't mean it's not worth the extra $ to try and/or to have a different experience now and again... For me, yes, I like the 12CS better than the 16 and would happily pay the difference.
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I just want CS 16, is that so much to ask? :ROFL: :ROFLMAO:
 
kmccormick100 said:
I just want CS 16, is that so much to ask? :ROFL: :ROFLMAO:
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I have a bottle of a special Lagavulin Feis Isle festival which is exactly that, a 16yo Cask Strength, lol! It's closed but when I open it, I'll send some your way. :tup:

But I'm with you... Wouldn't be awesome to have an available 16CS without any color added and without any chill filtration? I'd definitely pay a premium for that! That would be KILLER!
 
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So, I had a pour of Bowmore 12. Then I used the same Glen for a pour of OWA… and it was one of the most fantastic pours I’ve ever had. OWA is great, but it added subtle notes of smoke, peat, and citrus to the vanilla, cherry, spicy sweetness.

I’ll have to try it again, for science. And maybe try it again with a different Islay, for science.
 
Saoliver said:
So, I had a pour of Bowmore 12. Then I used the same Glen for a pour of OWA… and it was one of the most fantastic pours I’ve ever had. OWA is great, but it added subtle notes of smoke, peat, and citrus to the vanilla, cherry, spicy sweetness.

I’ll have to try it again, for science. And maybe try it again with a different Islay, for science.
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I do this kind of this all the time. It’s hit or miss. Haha
 
Saoliver said:
So, I had a pour of Bowmore 12. Then I used the same Glen for a pour of OWA… and it was one of the most fantastic pours I’ve ever had. OWA is great, but it added subtle notes of smoke, peat, and citrus to the vanilla, cherry, spicy sweetness.

I’ll have to try it again, for science. And maybe try it again with a different Islay, for science.
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infinity glencairn... but probably more than a wash of the glass and all you'd get is islay.
 
JustDave said:
infinity glencairn... but probably more than a wash of the glass and all you'd get is islay.
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My dad did this with his insulated coffee mug. NEVER washed it. It was lightly caked brown from coffee stains and leftovers over the years.

Now I do like a little rinse of my whiskey glass before I use it. And I never put them in the dishwasher. Always wash by hand, with at least a double rinse of R.O. water when I'm done. I don't have a super-taster palate, but I still don't want any soap leftovers fuckin up my whiskey.
 
FDLmold said:
My dad did this with his insulated coffee mug. NEVER washed it. It was lightly caked brown from coffee stains and leftovers over the years.

Now I do like a little rinse of my whiskey glass before I use it. And I never put them in the dishwasher. Always wash by hand, with at least a double rinse of R.O. water when I'm done. I don't have a super-taster palate, but I still don't want any soap leftovers fuckin up my whiskey.
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why dont you put them in the dishwasher?
 
joeyshin said:
why dont you put them in the dishwasher?
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Have you ever taken a really good sniff of fresh dishwasher dishes? It's not an inert smell, but chemical-y. And I guarantee you can take just about any glass washed in the dishwasher, add water to it, cover it, shake it up, and end up with soapy water.

Creating a 100% clean and inert drinking glass or sample bottle for whiskey is very difficult, and does not occur accidentally. Between the water and alcohol in whiskey, they are going to dissolve everything they contact on the surface. Does it matter or have an effect? Probably not. But there are very few areas of my life where I have super high standards. And the surface quality of my whiskey glasses I've chosen to be one of them.
 
FDLmold said:
Have you ever taken a really good sniff of fresh dishwasher dishes? It's not an inert smell, but chemical-y. And I guarantee you can take just about any glass washed in the dishwasher, add water to it, cover it, shake it up, and end up with soapy water.

Creating a 100% clean and inert drinking glass or sample bottle for whiskey is very difficult, and does not occur accidentally. Between the water and alcohol in whiskey, they are going to dissolve everything they contact on the surface. Does it matter or have an effect? Probably not. But there are very few areas of my life where I have super high standards. And the surface quality of my whiskey glasses I've chosen to be one of them.
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well i dont have a great nose or palate...but i hand wash sometimes..and i dishwash sometimes.....most of my bottles still taste great Lol
 
FDLmold said:
Have you ever taken a really good sniff of fresh dishwasher dishes? It's not an inert smell, but chemical-y. And I guarantee you can take just about any glass washed in the dishwasher, add water to it, cover it, shake it up, and end up with soapy water.

Creating a 100% clean and inert drinking glass or sample bottle for whiskey is very difficult, and does not occur accidentally. Between the water and alcohol in whiskey, they are going to dissolve everything they contact on the surface. Does it matter or have an effect? Probably not. But there are very few areas of my life where I have super high standards. And the surface quality of my whiskey glasses I've chosen to be one of them.
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Should probably wash em with vodka, it's inert and tasteless and not good for much else anyway :ROFL: :ROFLMAO:
 
In-laws are in town so I'm naturally hiding in the basement and drinking.......

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OMG this is a good one. Like, really good. Sweet, caramel and some oak and a bit of either citrus or cherry on the nose and inital palate, then the rye and pepper kick in. A little heat up front but it dials back very quickly and finishes super clean and balanced.

This bottle is not long for this world lol

Ps - happy good fryeday!
 
Irish said:
In-laws are in town so I'm naturally hiding in the basement and drinking.......

View attachment 896539

OMG this is a good one. Like, really good. Sweet, caramel and some oak and a bit of either citrus or cherry on the nose and inital nose & palate, then the rye and pepper kick in. A little heat up front but it dials back very quickly and finishes super clean and balanced.

This bottle is not long for this world lol

Ps - happy good fryeday!
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I love that bottle. Mine is half gone, and I have a backup. :cool
 

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