I have this bottle, the 19 was a travel duty free release. Interesting they are serving it. Enjoy.

 

An uncommon 18, and a very common 18.

Springbank is the first peaty dram I’ve ever liked. I would encourage @alam and others to try it even if you don’t like smoky Scotch. This one is like eating dark chocolate covered raisins as your breathing air in at a campfire.


Macallan is common, I purchased it mainly for guests as everyone knows the brand. I’ve actually never had it before until today, good stuff.

 

This one’s kind of a good “My First Scotch” I think. At first I was thoroughly unimpressed, it wasn’t bad by any means but it was sort of bog standard. On second try though it’s very smooth and lightly peaty, and IMO might be a great introduction to Scotch (since you could decide which aspects you liked, and go from there) if it were a regular release.



Very cute method of explaining the notes though; the box is decorated like an amp and the “knobs” printed on the side show how strong each bit is. And the volume goes to 11 of course

 

That’s awesome I need to get a bottle! At least for the box!

 

@Mtek agree - I have sampled Springbank 16 at restaurants before, and yes it is one that I have enjoyed I have not come across the 18, seems the 10/12 are dime a dozen at retail, but don't want to commit to a bottle until I get to sample.

 

How do I apply to be in your guest list? I tend to behave well at parties

 

good thing the yellow spot is not on snow laying on the ground how is that one?

 

Yes indeed. I’ll always think of this one now when I reach for this bottle.

 

2015 Bell's 30th Aniversary Ale Imperial Stout

 

Was hunting for a lowland Scotch today and I thought I’d share some pricing (usd) on some of the higher end bottles while there.

 

Spring bank is in my top 3. Stunning stuff.

Auchentoshan tonight.

 

Wines served at my friend’s 60th bday party. Some great bottles from his birth year!

 

Nothing but the best the first day
Looked but have not seen, What are you smoking. WAYS
Checking the MJ shop out this weekend

 

A Manhattan sour a variant of the Boston Sour which is a variant of the Whiskey sour.

1 egg white
2oz whiskey ( Bulleit rye in this case my go to cocktail whiskey)
1 oz simple syrup
1oz lemon juice
1oz red wine

Shake all ingredients except the wine with ice cubes for at least 30 seconds to make the froth.

Strain and pour over ice.

Pour red wine over spoon to get the layers.



Why I did this is I had a great French table wine that was very sweet that I had no recollection of buying. Had the wine with a great dinner of pork, green beans and my mashed potatoes. The wine was great but made me think of this weird variant of the whisky/Boston sour that I loved. So I made it.

Pro tip: when making it do the egg white first so if you mess it up you don’t have to throw out every other ingredient.

 

Looks great @Foo2rama . How’s the taste, would you do it again or change anything?

Bulliet makes a good stuff, I even enjoy it need.

 

It’s a good base. Tweak the wine up or down as desired.

 

Celebrating my friend’s newborn, Francesco!