Which bottle did you just buy and why?

@RianC Well, I hope your gin loving partner enjoys it. The Six (hence the name Roku, 六) botanicals they use are quite unique.

@Frost I haven't had any expressions from Bladnoch, so I look forward to hearing what you think of the 10yo. The only Jack Daniels I have had is the No. 7, and didn't really enjoy it, but like you curosity might get the best of me some time later on.

Grabbed a Wild Turkey Rare Breed. I'm a big fan of WT 101 so I said why the hell not, and it doesn't disappoint.

Just grabbed a bottle of Glenlivet Nadurra Oloroso / Batch OL0816 Cask Strength.

Ardbeg 10, Laphroaig Triple Wood,Kilchoman Machir Bay, and Fire and Cane (Glenfiddiich). The others are reliable standbys and favorites, The Fire and Cane is a nice surprise, as it doesn't taste like anything I've had. The spice is great and to be honest, I didn't have such high expectations and hope that Glenfiddich will keep experimenting.

@ajjarrett how was Ho Chi Minh city? I never made it to Vietnam while I was in Asia.

@casualtorture It was a lot of fun, especially riding around on the back of a scooter. Only problem that was, I didn't have a mask, so I got wonderful taste of exhaust. Now, maybe I didn't go to the right places, but I really didn't see much of a whisky selection at the nicer hotels. With that said, nice place to visit, but wouldn't want to live there. As for Tokyo, well, I think everyone here could guess how I would feel about living there. ^_^

@cwspangler How was it? The only time I tried the Nadurra Oloroso it wound up disinfecting @talexander's sink. Sulphur.

@ajjarrett - I found crossing the road in Vietnam's big cities the most terrifying thing I've ever done in my life. My partner and I had had a slight disagreement and she chose to leave my company temporarily . . . she stormed off out into the road and seemed to bring the traffic to a temporary standstill. To do this day I'm still quite impressed

Ho Chi Min was beautiful though, as was Vietnam. Such deft use of flowers and the food . . . oh how I long for the food!

@RianC reminds me when I was driving (well, the chauffeur was) from Hanoi to somewhere. I was told it'd be 3 hrs. As I looked at Google and saw it was 90km I though they must have gotten the duration wrong... ....until I got on the road and realised that the average speed on the three lane highway was about 30km/hr to be able to sveer around animals, walkers, trucks and busses coming down the wrong side of the road, bicycles and plenty hand drawn carts!

Well, I am sure most of you know what each whisk(e)y I listed in my previous post looks like, but I think some connosrs enjoy pictures. So, here it is.

@RianC, I also much prefer JW Black to Chivas 12. Not really a fan of the latter. Now the Chivas 18 on the other hand is quite enjoyable.

@ajjarrett, pictures are always fun!

@MadSingleMalt I agree. Evidence to support a post is always good. Ha

I just picked up a second bottle of Lot 40 Cask Strength 12 YO and a Laphroaig Cairdeas Fino Cask from a Toronto friend. He was also quite generous with samples. I feel kind of guilty as he only asked for 3 samples from my cabinet, but he’s “been into this” longer than me and has a much more extensive collection. Included in the samples are:

• Canadian Club 20 YO
• Canadian Club 40 YO
• Wiser’s 35 YO
• Laphroaig PX Cask
• Octomore 8.3
• Two mystery samples (identity to be divulged after I send him some tasting notes and guesses)

I purchased a bottle each of Russell’s Reserve Single Barrel, Bulleit 10 Year Old and Jefferson’s Reserve Twin Oak today. I didn’t have any Russell’s or Bulleit in my collection and I am trying to add Jefferson’s various types a bottle at a time and as funds allow.

@OdysseusUnbound Looks like you have a lot of substrate for reviews to come.

I'm currently backlogged in terms of samples to review. I may need to move forward in the near future.

Anyone tried the Balblair 1989 3rd release bottled in 2012. I'm getting it for around $157 CAD and wanted opinions from fellow connosr's.

Not a bottle, but a box that used to hold Dewars White Label that my neighbor had at his garage sale. He gave it to me for $1. Interesting indeed. Anyone know what year it's from? 43.4% abv. which I find interesting.

@casualtorture My best guess

drinksplanet.com/i-have-1966-dewers-white-…

@fiddich1980 interesting, thanks.

@casualtorture, cloudiness can occur in Scotch on the Rocks; however, at 43.4% abv (and above) this does not occur. Looking back, a lot of whisky was bottled in the 43.4 - 45% range.

@paddockjudge I disagree. I have poured cask strength Scotch for my uncle and tossed in some ice and it becomes cloudy above 44%

@paddockjudge @Nozinan I thought cloudiness had to do with chill filtration and not abv.

@casualtorture: It does. ^_^

@casualtorture, @ajjarrett, it has to do with both abv and chill filtration. Chill filtered whisky will probably not get cloudy when cooled, depending on the type of filtration, speed of process, media employed, etc., that is a safe call. After some quick consultation with professor Google, apparently 46% is the critical point at which ncf whisky can become cloudy when chilled/cooled, For some reason 43.4% was the mark with which I had associated this occurrence. At this moment the significance of 43.4% escapes me, but I will return to this at another time.

@Nozinan, I have no doubt some cask strength whiskies of "high" abv can become cloudy when served on the rocks, dilution of the whisky caused by melting ice can take the solution below 46% and thus allow for cloudiness to occur.

@paddockjudge I will be the first one to admit, I didn't know about how the ABV would influence whether or not a non-chilled filtered whisk(e)y would get cloudy. Pretty much all of the non-chilled filtered whisk(e)y I have consumed got cloudy with a touch of water, and or when I lowerd the temperature.

Now, trying to connect this topic with the main thrust of the thread. There was a time where I tried to buy whisk(e)y that was only non-chilled filtered, and with an ABV above 40%. I got out of the mode, but those two criteria are still on my check list when I decide to pay a bit more for a whisk(e)y. As many of you know, I am a hoarder of the 16yo Nadurra. HA! But as some of you might have seen in my latest photo, The Chita is only 43% ABV, and is likely to be chilled-filtered, I am still happy with the purchase nonetheless. Of course, from that photo, I only purchased the 180ml bottle, the 700ml bottle was a gift.

@ajjarrett, Nadurra 16 YO is an excellent choice for hoarding. I had a few of these tucked away over the years, but alas, my inventory has dwindled, a testament to the greatness of this whisky...and how difficult it is to resist it.

The conversion ratio for alcohol by volume to imperial proof is ABV x 1.75 = Imperial Proof. Humans think in arbitrary rationalized terms, much of the time. This 'upping the ABV by 3% increments' UK thing takes the Imperial Proof strength up by approximately 5 units per increment. This explains why in the UK, typical whisky ABV up-movements are in the sequence 40, 43, 46%...= 70 imperial proof, 75.25 imperial proof (closest whole interger to 75), 80.5 imperial proof. 3% ABV increments are close to 5 units of imperial proof. This is rationalization imposed upon the 100% irrational 57.15% = 100 proof ship's gunpowder standard.

While the Americans will use some 43% strengths and arbitrary proprietary units, they tend to most often think in terms of 40%, 45%, 50%. That is why, I think, 45% is so popular with US whiskies, whereas 46% has become a 'standard' in the UK.

I have no good idea yet on what would be the reasoning behind using 43.4% = 75.95 imperial proof, as a sort of standard. I have myself owned whiskies bottled in the 1970s and early 1980s which were bottled at 43.4% ABV. That was a popular bottling strength for blended Scotch at that time.

Just completed a trade for this one. The cost was, 1 arm and 1 leg