Cheap whiskey
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HebridesRob
Landlord.
Can't call it whisky until it's three years old. Did you know that?
Compared with the brands in the same price bracket, it's really good.
The five-year-old is a good level better.
Aldi's whiskies are incredible bargains. They could easily beat competitors at twice the price.
eg....
http://aberfoodblog.com/whisky-shoot-out/
If you see Glen Marnock at ã18 in Aldi, buy it all. Incredible.
Hey
Nice one on the advice buddy,
The wife is in aldi tomorrow so ill mention it.
Thanks
Muddlecombe
New Member
Save the whisky and when sloe season comes around make slow whisky. Bloody luverly. I make slow whisky and rum as well as the normal Gin. It's always ready for christmas time and goes down a treat. I use the same recipe for all. Whatever bottle you are using, fill up to a third with pricked sloes (some people freeze them to save pricking but I prefer fresh) and then fill with sugar so that all the gaps between the sloes are filled but do not go above the level of them. Then fill to top with drink of your choice. Shake vigourously everyday for 14 days. Put into a dark cupboard for 6 weeks approx they should be ready to decant by then into either another bottle or decanters.
Got a lovely bottle of HIGHLAND BLACK 8year blended scotch whisky in aldi.
Have to say on a nice day like this, I managed to get out and about, home now sitting with the wife in the garden and my daughter brought me out a nice little glass of it, PERFECT!!!
ã12 -@ldi
Have to say on a nice day like this, I managed to get out and about, home now sitting with the wife in the garden and my daughter brought me out a nice little glass of it, PERFECT!!!
ã12 -@ldi
JapanBrew
Landlord.
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Or just leave out the water and any kind of solid h2o.
Enjoy it as you wish. I find a drop of water improves the Whisky and is pretty much essential if it's bottled at Cask strength.
Whisky at 40% abv has already been diluted at the distillery so a drop or so is a matter of personal taste.
I posted this earlier in the thread worth a read -
After about 5 minutes i was mumbling just drink the fecking stuff, i guess i don't get it -
[ame]https://www.youtube.com/watch?v=zg_pO9pot-o[/ame]
[ame]https://www.youtube.com/watch?v=zg_pO9pot-o[/ame]
Perhaps starting at no 567 isn't the best intro to his particular style. But as you don't like whisky, it's probably not your bag anyway.
im liking bourbon at the moment after watching different youtube clips. ralphy is a top fella. i like watching his take on different whiskys
Dutto
Landlord.
Sorry it's taken me so long to get round to answering your questions.
I was in France when you first posted and sincerely hope that you haven't thrown the bourbon away!
With any spirit the secret is to keep an eye on the ABV. A semi-decent bourbon will normally (in the UK) be sold with an ABV of 40% and you can put just about anything into it and it will simply act as a preservative with no real "Use By" date.
Our friends in France regularly give us bottles of calvados which is distilled from the cider they produce from their own apples.
It's all legal and above board. A travelling distillery arrives on-site and after distilling the cider to an ABV of 50% the man hands over half of the distillate to the owner of the cider and keeps the other half as a "fee" for the service.
We use the spirit for a variety of culinary adventures as follows:
1. Dried prunes are placed in a one litre Kilner jar and then covered up with the spirit. After a minimum of three months, two prunes make a great additive to our morning porridge and six of them with a scoop of ice-cream make a great desert for visitors. (We have kept these for up to three years in the kitchen cupboards and they've been great.)
2. Ditto the above with dried apricots.
3. Soaking sultanas and raisins in the spirit for a few days before using them in clooty dumplings, malt loaves, Christmas puddings, Christmas cakes etc give these dishes a great "lift".
4. Fresh soft fruit such as cherries, damsons, plums, sloes etc can all be put into Kilner jars or bottles and then covered with the spirits. Even when the fruit is "pricked", it takes at least three months for the spirits to soak into the fruit at which time the fruit can be removed and squeezed or pushed through a sieve to produce a fruit liqueur; and the pulp of the fruit can be used in baking or jam. (If not naturally sweet then extra sugar can be added at the start or finish of the process.
5. Not done this but will try with the next present we get. Take a 250 gram packet of Werthers Original caramels, crush them up and mix them with half a litre of spirit to produce in our case a "Calvados Caramel Liqueur"; which is something that I've never seen on sale in a shop but which sounds delicious.
Hope this helps. Enjoy. :thumb: :thumb:
You are right I am not keen on whisky, I was not trying to put the guy in the video down and obviously whisky drinkers find his videos interesting, could I ask is this the way whisky drinkers drink their whisky, is it as much about the bouqhet as the taste do people experiment with water?
He's certainly a 'character', whatever that means :) And he certainly goes off on lots of tangents. But he know's his stuff. I think like most things you can go over the top with taste descriptions and most people won't detect the aromas these tasters find and describe.
I think the deal with Whisky, especially single malt, or expensive stuff, is to make the most of it. No point getting hammered on the stuff if you're paying upwards of 30 quid a bottle. Rather, take your time, savour the moment, enjoy the experience, learn about the process etc. Not much different to the approach if you're drinking 'specialist' craft ale really.
Dutto
Landlord.
It can be even worse than that. I had a neighbour and friend up in Scotland who had well over ã10,000 worth of untouched whisky up in his loft. (Without a shadow of a doubt if he ever has a house fire it will be a spectacular event!)
When out and about he would always buy two bottles of special whiskies as "one to drink and one to put away" and no matter how much he liked the whisky the "one to put away" was always put up into the loft for "later".
I probably bought as much whisky as he did but I'm afraid that in our house an "old bottle of whisky" was one that was still in the house unopened after a week! :whistle: :whistle:
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