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Cost is no object: Scotch or Bourbon?
Comments
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Scotch
That's the wrong way to think about it.YellowSnow said:
Think about it this way: "cheap" single malts are aged 10- 12 years. For cheap bourbon it's 4- 6 typically some some like Eagle Rare being 10 year statements. Elijah Craig used to be 12 year old but they've since back off that (running out of stock of spirit that has been aged that long). You just don't see many bourbons that are more than 12 years old.ThomasFremont said:The ONLY reason not to choose scotch is the insane price. If that barrier gets removed, I’m going to pound town.
Due to the climate and the fact that bourbon is in New casks vs scotch being in used ones the aging process is totally different.
A 12 year scotch is more comparable to like a 6 year bourbon
They don't make many +12 years because most would be gross. -
Scotch
I fully grasp the difference in the physics/chemistry of how bourbon ages differently in a barrel house in KY vs Scotch being in a cooler climate. But I'd be curious to hear what the loss pet year due to evaporation is at a typical Scotch distillery as opposed to Bourbon. Also the above doesn't explain why the most sought after bourbon in the world- i.e. Pappy - is aged for 15 to 20 years. Wouldn't it taste like overly oaked crap because of this and yet it does not?Pitchfork51 said:
That's the wrong way to think about it.YellowSnow said:
Think about it this way: "cheap" single malts are aged 10- 12 years. For cheap bourbon it's 4- 6 typically some some like Eagle Rare being 10 year statements. Elijah Craig used to be 12 year old but they've since back off that (running out of stock of spirit that has been aged that long). You just don't see many bourbons that are more than 12 years old.ThomasFremont said:The ONLY reason not to choose scotch is the insane price. If that barrier gets removed, I’m going to pound town.
Due to the climate and the fact that bourbon is in New casks vs scotch being in used ones the aging process is totally different.
A 12 year scotch is more comparable to like a 6 year bourbon
They don't make many +12 years because most would be gross. -
Scotch
I could be wrong but when I took a tour at Glendronach I was told, you lose about 2% per year as the scotch sits.YellowSnow said:
I fully grasp the difference in the physics/chemistry of how bourbon ages differently in a barrel house in KY vs Scotch being in a cooler climate. But I'd be curious to hear what the loss pet year due to evaporation is at a typical Scotch distillery as opposed to Bourbon. Also the above doesn't explain why the most sought after bourbon in the world- i.e. Pappy - is aged for 15 to 20 years. Wouldn't it taste like overly oaked crap because of this and yet it does not?Pitchfork51 said:
That's the wrong way to think about it.YellowSnow said:
Think about it this way: "cheap" single malts are aged 10- 12 years. For cheap bourbon it's 4- 6 typically some some like Eagle Rare being 10 year statements. Elijah Craig used to be 12 year old but they've since back off that (running out of stock of spirit that has been aged that long). You just don't see many bourbons that are more than 12 years old.ThomasFremont said:The ONLY reason not to choose scotch is the insane price. If that barrier gets removed, I’m going to pound town.
Due to the climate and the fact that bourbon is in New casks vs scotch being in used ones the aging process is totally different.
A 12 year scotch is more comparable to like a 6 year bourbon
They don't make many +12 years because most would be gross. -
Scotch
I'll put an ice ball in the cheap shit but at most a couple of drops in anything good/decent. If it's actually good, I'm just drinking it.greenblood said:Let’s get this out of the way now. Please tell me you guys drink it neat. I can’t stand fuckers that ruin it by drinking it on the rocks.
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Scotch
It's preference, but I feel an ice ball stills makes cheap scotch taste even worse.UW_Doog_Bot said:
I'll put an ice ball in the cheap shit but at most a couple of drops in anything good/decent. If it's actually good, I'm just drinking it.greenblood said:Let’s get this out of the way now. Please tell me you guys drink it neat. I can’t stand fuckers that ruin it by drinking it on the rocks.
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ScotchAlso, I will say, Japanese whiskey significantly missing from this poll. I think at this point I would take that over bourbon but not over scotch. I can drink Suntory Toki like it's kool-aid and that's not even a very expensive bottle. Some of the other stuff I've been exploring is right up there with a great scotch.
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Scotch
Ok so that means they lose about 1.09 gallons per year for Scotch. Bourbon loss is around 3% or 1.59 gallons per year. So Scotch is down 12 gallons after 12 years and bourbon about 9.5 after 6 years. Maff is hard.greenblood said:
I could be wrong but when I took a tour at Glendronach I was told, you lose about 2% per year as the scotch sits.YellowSnow said:
I fully grasp the difference in the physics/chemistry of how bourbon ages differently in a barrel house in KY vs Scotch being in a cooler climate. But I'd be curious to hear what the loss pet year due to evaporation is at a typical Scotch distillery as opposed to Bourbon. Also the above doesn't explain why the most sought after bourbon in the world- i.e. Pappy - is aged for 15 to 20 years. Wouldn't it taste like overly oaked crap because of this and yet it does not?Pitchfork51 said:
That's the wrong way to think about it.YellowSnow said:
Think about it this way: "cheap" single malts are aged 10- 12 years. For cheap bourbon it's 4- 6 typically some some like Eagle Rare being 10 year statements. Elijah Craig used to be 12 year old but they've since back off that (running out of stock of spirit that has been aged that long). You just don't see many bourbons that are more than 12 years old.ThomasFremont said:The ONLY reason not to choose scotch is the insane price. If that barrier gets removed, I’m going to pound town.
Due to the climate and the fact that bourbon is in New casks vs scotch being in used ones the aging process is totally different.
A 12 year scotch is more comparable to like a 6 year bourbon
They don't make many +12 years because most would be gross. -
Scotch
I count it as Scotch albeit most of it is blended. Toki is the shit for $30 Japanese whisky. For mor relaxing tims, make it Suntory tim.UW_Doog_Bot said:Also, I will say, Japanese whiskey significantly missing from this poll. I think at this point I would take that over bourbon but not over scotch. I can drink Suntory Toki like it's kool-aid and that's not even a very expensive bottle. Some of the other stuff I've been exploring is right up there with a great scotch.
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I have a bottle of Hibiki 12, I like it quite a bitUW_Doog_Bot said:Also, I will say, Japanese whiskey significantly missing from this poll. I think at this point I would take that over bourbon but not over scotch. I can drink Suntory Toki like it's kool-aid and that's not even a very expensive bottle. Some of the other stuff I've been exploring is right up there with a great scotch.
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ScotchI can honestly say I've never had Japanese Whiskey
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Unless it's cask strength, plenty of water's already been added in my opinion. I prefer neat unless I can only get Jameson or Dewers on a flight or something then 1 cube. I have stones at home but only to offer guests. I buy-in on the cold numbing your taste buds as a downside for the fine subtleties in my favorite Scotch's
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It's unique. There is the slightest hint of Saki in the ones I've tried, it's interesting that waygreenblood said:I can honestly say I've never had Japanese Whiskey
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Bourbon
Bourbon loses a shitload - the angel's share. It's something like 25% of the barrel over 4 years. It's hot and humid as fuck in Kentucky so a good portion of that is evaporation - but a decent chunk is also absorbed into the barrel - so the wood is somewhat saturated by the time it gets to Scotland to be used for their tight ass swill.YellowSnow said:
I fully grasp the difference in the physics/chemistry of how bourbon ages differently in a barrel house in KY vs Scotch being in a cooler climate. But I'd be curious to hear what the loss pet year due to evaporation is at a typical Scotch distillery as opposed to Bourbon. Also the above doesn't explain why the most sought after bourbon in the world- i.e. Pappy - is aged for 15 to 20 years. Wouldn't it taste like overly oaked crap because of this and yet it does not?Pitchfork51 said:
That's the wrong way to think about it.YellowSnow said:
Think about it this way: "cheap" single malts are aged 10- 12 years. For cheap bourbon it's 4- 6 typically some some like Eagle Rare being 10 year statements. Elijah Craig used to be 12 year old but they've since back off that (running out of stock of spirit that has been aged that long). You just don't see many bourbons that are more than 12 years old.ThomasFremont said:The ONLY reason not to choose scotch is the insane price. If that barrier gets removed, I’m going to pound town.
Due to the climate and the fact that bourbon is in New casks vs scotch being in used ones the aging process is totally different.
A 12 year scotch is more comparable to like a 6 year bourbon
They don't make many +12 years because most would be gross.
http://www.distillerytrail.com/blog/what-is-the-angels-share/
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Scotch
You sir, are most definitely missing out. Especially if you enjoy scotch.greenblood said:I can honestly say I've never had Japanese Whiskey
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Scotch
The Hibiki 12 year is one of the best blended whiskeys i have ever had. Better than Johnny Walker Blue Label and like a third of the price.UW_Doog_Bot said:
You sir, are most definitely missing out. Especially if you enjoy scotch.greenblood said:I can honestly say I've never had Japanese Whiskey
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ScotchOk so what do you guys recommend for a pour who wants to dip his toe into a highlands scotch?
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Scotch
Old Pultney 12 year. Highland Park 12 Year (not technically Highlands) but close enough.Ice_Holmvik said:Ok so what do you guys recommend for a pour who wants to dip his toe into a highlands scotch?
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ScotchIFL Scotch. Laphroaig 15 would be my second to last drink on earth.
Pierre Ferrand Ancestrale Cognac would be the last. -
Glenfiddich 14 is a great place to start. Theres a decent 4 bottle sampler box from Glenmorange that includes Quinta Ruban which is port finished, I love it for an inexpensive rich highland. Balvenie 12 is a great start. A lot of the 12's are forgettable and dont offer what is spacial about Scotch in my opinion. Anyway, get after itIce_Holmvik said:Ok so what do you guys recommend for a pour who wants to dip his toe into a highlands scotch?
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Scotch
I like the Balvenie 12 a lot.minion_doog said:
Glenfiddich 14 is a great place to start. Theres a decent 4 bottle sampler box from Glenmorange that includes Quinta Ruban which is port finished, I love it for an inexpensive rich highland. Balvenie 12 is a great start. A lot of the 12's are forgettable and dont offer what is spacial about Scotch in my opinion. Anyway, get after itIce_Holmvik said:Ok so what do you guys recommend for a pour who wants to dip his toe into a highlands scotch?
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ScotchYellowSnow said:
I like the Balvenie 12 a lot.minion_doog said:
Glenfiddich 14 is a great place to start. Theres a decent 4 bottle sampler box from Glenmorange that includes Quinta Ruban which is port finished, I love it for an inexpensive rich highland. Balvenie 12 is a great start. A lot of the 12's are forgettable and dont offer what is spacial about Scotch in my opinion. Anyway, get after itIce_Holmvik said:Ok so what do you guys recommend for a pour who wants to dip his toe into a highlands scotch?
Was my go to Scotch in the day. -
