Nelom started a discussion
6 years ago
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Putting paddockjudge's recipe to good use
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paddockjudge replied
@Nelom, A rescue is always a feelgood story, be it that of a four legged friend or the kind you describe in this thread.
The topic of cabinet size has been discussed often on Connosr. The one clear benefit of a large cabinet is variety. Tonight I poured the remnants from a bottle of Highwood Ninety 20 YO. After a couple of sips I decide to add some rye notes to this dusty corn sipper. What would it be? hmmm, how about Forty Creek Heart of Gold 30 ml on top of 20 ml of H 90/20. That was a good start, but a bit more oomph was required. In went a splash of Lot No 40 Cask Strength and the same of Elijah Craig Cask Strength. This was getting closer to what I wanted, but it needed to be rounded, the edges were a bit too sharp and the balance wasn't right. In went a splash of Glenlivet Nadurra 16 YO. It was again an improvement on flavour and also complexity and balance; however, something was needed to tie it all together...something silky with bright young sharpness and silky old softness, something that wouldn't overpower the existing blend...something that would lift all of the components to the next level. Crown Royal Monarch was that perfect something. It induced good balance, good complexity, and a long finish that echoed Christmas spice and dusty oakiness. The nose on this one is the kind that drives @Robert99 into an organoleptically induced frenzy.
A ratio of 2:1 is a good place to start, but once in a while you've got to trust your instincts, as you did @Nelom.
Cheers!
6 years ago 0
Nozinan replied
@paddockjudge Nice story. I should do that more often.
But now that all those splashes are in.... how many days of drinking do you have to finish it?
6 years ago 0
paddockjudge replied
@Nozinan the final toll was about 70 ml. It could be finished off in one night if given about four hours.
6 years ago 0
@paddockjudge is a well-known lover of blending corn and rye whiskies in a 2:1 ratio and adding a bit of barley, and today I borrowed that idea in an attempt to find a way to use up one of the more uninspiring whiskies in my cabinet.
The aforementioned uninspiring whisky is High River released by Sazerac, and as @JasonHambrey points out in that review, it's indeed "sweet, somewhat simple, and a bit boring" and the corn influences are quite obvious.
Now, even though it's not 100% corn, I decided to use it in place of the corn whisky in @paddockjudge's recipe and the result is quite pleasing. Certainly much more exciting than High River on its own.
So, cheers @paddockjudge for saving High River from the sink.
Or, more likely, from sitting on the bottom shelf gathering dust for all eternity. As a fan of reducing clutter wherever possible, I thank you.