So, what are you drinking now?

Pigs Nose (50ml) with ginger ale (70ml) and fresh lime juice (15ml), very tasty:)

Springbank 15yo perhaps one of the lesser-known Springbanks

Finishing a script while sipping E.H. Taylor Jr Small Batch bourbon.

@talexander, I've had my eye on this one, how is it?

@paddockjudge It's very good - rich, with bite but easy to drink.

Been going through some rough times with employment and finances (plus, I'm also trying to quit smoking), so whisky hasn't been much of a priority lately. I hope things settle soon, as I miss Connosr as much as I miss whisky.

A light workload tomorrow, however, so I thought I'd have a wee something tonight. So what am I drinking? Hendrick's Gin and tonic. Go figure. It's a hot summer night. Don't judge too harshly. ;)

@Pandemonium How did you like the Springbank 15, I personally enjoyed it flavour, taste wise, but found I could not really pick out any flavours/smells, almost neutral on the nose. Strange, most likely just me.

Knob Creek single barrel bourbon. It's not as mouth coating as Booker's but tonight it just hit a sweet spot. It's the best it has been since I opened it...

Made Perfect Manhattans with three different whiskies: George Dickel Rye, Maker's Mark and Forty Creek Barrel Select. #1: Dickel #2: Forty Creek #3: Maker's Mark. Kind of surprising but not really.

Tonight it's back to fundamentals. I have to drive my nephew to the subway tonight. So it's Barley tea.

Hey it has 2 of the 3 ingredients - Barley and water...just no yeast.

Lapsang Souchong tea. Read about it in some Whisky notes to describe the nose, so I thought it was time to try the original.

Great way to train your nosing and tasting skills. And I must say I do recognize it from some Islay's.

@wtrstrnghlt

But you can drink glasses of it and then drive....

@wtrstrnghlt My favourite tea on the entire planet...

The nose is great, but mainly because it reminds me of peated Whisky. I'm not really a tea person, more into coffee. Although I can easily manage the quantity to avoid the negative effects.

A question about Lapsang Souchong tea; I didn't find the taste very expressive, but didn't leave it in the glass for very long. Is this a tea you should leave in for a longer time?

@wtrstrnghlt Hmmm I don't think so, but perhaps try it. I buy an organic Lapsang Souchon, loose leaf. I usually just leave it in for the usual amount of time, and I like it - but experiment with steeping longer.

Started off with a little 'War of the Sauternes' finished whisky (Glenmorangie Nectar D'or vs Tullibardine 225)...The Glenmorangie won courtesy of the higher abv, more flavor, and costing less.

Now I'm onto a Balvenie 15 yr Single Barrel.

W/T 101 from a liter bot. ex Duty Free and it is wonderful stuff, cool in the mouth, deliciously sweet with a resounding 'no nonsense' finish. I have a small stash of these: They cost less than an equivalent Malt - Less than half, in fact. As the malts become more expensive, by a big margin in many cases, U.S. Whiskey is, in lots of cases, the same or cheaper and in some large retail outlets heavily discounted.

Bravo!

Switched over to what I feel are more summer time whiskies now, a little dram of An Cnoc 12 yr, quite nice.

Tonight I'm drinking my own creative blended single malt equal parts Glenfarclas 10yr old and Balvenie Single Barrel 12yr old. I call it GlenfarBalv and it is 12 seconds old. LOL. :)

Very interesting @PMessinger! How is it?

@CanadianNinja It is pretty good, when you have left over drams blending them together seems like a good idea. (:

Beerskey, highly peated beer brewed with Bairds 25ppm malt. If you like your beers smoked like a whisky, this is one to go for. Goes very well with Mussels.

Bushmills Black Bush - just discovered a new favourite blend (top 5)

Arran 10.....

@Frost, Black Bush is excellent.

Just finishing my last dram of Willett 24 year old rye… I would have liked to keep this bottle longer but unfortunately, it was just too good to resist! One of the best whiskies I have ever had...

Laphroaig Triple Wood. Open for 6 months. About 1/3 of a bottle left. Still tastes great to me. Smooth, sweet, smokey and medicinal. And lip smackingly salty. Real nice, this one.

@Onibubba, I loves me some Triple Wood! Great whisky!

Hart Bros. Bowmore 10yrs. bottled in 2008 @ 46% Alc. It's been on the shelves at Dan Murphy's for years. This is a better expression than any OB I've seen from Bowmore; a beautifully crisp 'drop' with a wonderful honeyed oak nose that carries through the palate and finish with salt, pepper, peaty smoke that has a Bar-B-Qued bacon tang and finishes 'long in the mouth'! And, this is a freshly opened bottle!

The cork is of extremely good quality, not a composite, tight fitting and bone dry. Tasted blind I would have said Caol Ila and possibly a DE: It's that good - I don't think it spent all its' 10yrs. in Glasgow. It's interesting in that it has all the Islay traits even 'low tide' weedy iodine, so, I think that this Whisky spent at least 4 or 5yrs. on Islay but I could be wrong! Like I said, "a lovely and very classy 'drop'", which re- enforces my idea that a well made Whisky doesn't have to be 25yrs.old.

Cheers.

Ardbeg Airigh Nam Beist 18 yo 2008, Ardbeg Ardbog, Cragganmore 12, a vatting of Wiser's 18+Old Potrero 18th Century+Abraham Bowman 45% rye, Bowman 45% Rye by itself, and Hancock's President's Reserve Bourbon. Another decanting day.