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I had the 12 at a sushi restaurant. It was so close to a Macallan 12 that I wasn't sure if they ran out of Hibiki and actaully just poured my Macallan 12 instead.

I haven't had it again, so I'm not ...

I had the 12 at a sushi restaurant. It was so close to a Macallan 12 that I wasn't sure if they ran out of Hibiki and actaully just poured my Macallan 12 instead.

I haven't had it again, so I'm not ...

If it was easy then everyone would be experts... I do a few blind tastings and have different results, the hardest ones are when you blind taste a few age groups that are all bourbon, but usually dif ...

I've been amassing my collection of Whiskys and getting a taste of many different brands,years & labels.

Whenever I drink a specific bottle I usually look at other reviews first to see what fla ...

That brings up a good point. I am seeing alot of choices for bottle tops. What would be best to preserve the whisky? As you mentioned, I have heard before that screw tops are better than cork tops.
...

My friend and I are thinking about starting to split Scotch bottles. As new drinkers, we want to try it all and have a good selection. We have 15-20 bottles with alot of overlap. For drinks that I rea ...

Have you ever heard/read about bias theory aka confirmation bias?

Haha yes yes. That is why I came on here in the first place. It might be all in our heads, but to us the burn is real! Laughing

:lol ...

Well I tried a few again with my wife and my friend did the test again with his Macallan Rare Cask and we came to the same conclusion. There is undoubtedly a stronger than normal alcohol burn with the ...

So I tried some 12 just now and can describe the sensation better. The burn isn't typically what I would associate with low quality alcohol burn that can be felt on the entire palate. This burn is ver ...

Hmmm, that's interesting.

I have the 12yr, 15yr & 21 yr and then I've had my business partners rare cask & edition 1. So I've had both the sherry ones and the fine oak ones.

My wife and ...

I'm fairly new to scotch collecting but I have 15-20 nice bottles now that I've taken a dram or more from. A big part of what sets apart the more expensive scotchs seems to be complexity of taste and ...

Have any of you guys used this? It seems to be a mix of Nitrogen and Argon and most people rave about it preserving their liquors.

The main purpose I would use it is to try and stay off oxidation ...

Awesome.

Thank you guys for all the knowledge!

It's so hard to not keep buying new ones to try. They are all so different and pleasant in their own way. Since I just began, I'm like a kid in a c ...

Hi and welcome on board.

I've rarely had a bottle open for longer than 6 months, although you're right oxidisation does play a part. Some times this works in your favour (i.e. a bottle will improve ...

As a beginner and with no one to 'show me the way', all the different flavor categories are making my head spin.

smoky
peaty
spicy
herbal
oily
full
rich
sweet
briny
salty
vanilla
tart
...