Scotch and Fishing-Hand-in-Hand

[Paulf]

with all this talk about scotch and fishing...what is a good scotch...just in case...one never knows...do you actually drink this stuff or just dip your flies into it.

some drink it straight up, others with water, others on the rocks, others with diet pepsi, and last but not least "FIVE ALIVE".

[Rainbow]

In whatever way gives you enjoyment and pleasure. This depends entirely on your individual taste and on the occasion. Scotch Whisky is a versatile drink, superb in its own right and a fine mixer in any company. It is frequently served on its own or with a little water, but it can also be a refreshing ‘long’ drink with ice and a mixer. Scotch Whisky itself presents a whole range of flavours which can be extended by the addition of soda or mineral water, lemonade, ginger ale or other mixers. Increasingly, blended Scotch is being appreciated as a drink which can be served during a meal in place of wines while single malts are growing in popularity as aperitifs and after dinner drinks.

[Ian B]

I was told to always drink scotch straight by my fellow NLFT members at the Dolberg Klave.

 

When I seeked to find out which scotch was the best, they weren't sure, but they knew which one was the worst, and its whatever Mike drinks.

[TopoGigio]

Well...the 2 that I drink are good...it all depends on the mood that you are in.

 

For a young Whisky..I drink Glenfiddich ...it's good and relativly cheap.

 

for a more bolder taste and lingering aftertaste... The Glenlivet. abit more pricey but damn good.

 

I tried mixing, but in the end...I find that straight is best...

 

My 2 Cents.

 

Dario.

[Gravity Orange]

There is no such thing as good scotch....all of them make me vomit. Now good Whiskey, thats another story

[Ian B]

Scotch is Whiskey...Unless I am wrong

 

Scotch is just the Scotish Whiskey, Rye is the Canadian Whiskey, and Boubon is the American Whiskey...

[TopoGigio]

yup...Scotch is Whisky.

 

and Vice versa...

[Gravity Orange]

Okay....my bad, Rye then. Scotch is pure evil, at least the first (and last) shot of the stuff that made me vomit was.

[dave robinson]

Here comes the disssertation:

 

There's scotch and then there's Scotch.

Whisky that is. Others are Whiskey. (note the e)

Splitting hairs I know, but true and a protected trademark.

 

Most bar scotch is blended whisky

as is the stuff most people are familiar with,

which means it's made by distillation of a fermented mash

that is made from a blend of malts.

(Malt being malted barley which is a grain sugar

produced by carmalizing the sprouted grain)

Typical blendeds are Johnny Walker and Chivas.

These are the ones to use with coke, 7 up and (eagad) 5 alive.

 

Single malts use only one variety of barley malt,

which makes their taste more distinctive.

All single malt whiskys save one come from Scotland

(The odd one out is Glenn Breton from Nova Scotia)

The vast majority are produced by a small number of companies

(such as Glenfiddich and Highland Park)

There are small independed distilleries,

but I can't tell you which ones they are offhand.

 

That said, single malts generally get classed

according to the region of Scotland they come from.

Lowland, Highland, Speyside and Island

The names are descriptive of the regions.

(Speyside meaning the region on the Spey River

which is also known for spey style casting and two handed rods.

 

Of the four regions, lowland scotches are the lightest

and islands are the heaviest.

Light meaning low in peat flavour

(peat being used in the malting process)

Low in salt and iodine flavour

(as a result of storage in casks near the sea)

and light in oak taste

(as a result of the quality of barrel they are stored in for aging.)

 

Most single malts are high in alcohol content 40% to 50%.

Some are cask strength which means straight from the oak casks.

Evaporaton in the casks can exceed 10% per year

which concentrates the alcohol and flavour.

Due to volume lost in aging (known as the Angel's share)

older scotches cost more. (sometimes hideously more)

 

A true single malt must be aged in the casks at leat 8 years.

Good single malts are over 10 years.

When aged 12 yrs or more they are much better,

but in some, the alcohol content can be killer.

Many are filtered before bottling to make it clear and consistent color.

but the best are unfiltered.

Adding water to an unfiltered scotch will make it go cloudy.

 

Sinlge malts are best enjoyed straight up or with a touch of water.

Ice will tone down the nose (scent) and taste.

It's best if you let your poured scotch stand for 15 minutes

so some of the initial alcohol can evaporate and take the bite out.

Then you sip and savour.

 

The Klave will be a fine opportunity to taste a variety

and decide which ones you like and which you can't stand.

Most of the Islands are an acquired taste as they can be quite strong

(Ardbeg, laphroaig, bruichladdich and lagavulin)

Beginners will find the lowlands easier to take.

With more experienced preferring the Speysides

(glenlivit , glefiddich etc)

and Highland park being the most popular in Scotland.

 

So there's a quick (or not so) intro to scotch whisky.

Salut!

Edited June 17, 2005 by dave robinson

[albertabowhunter]

I have a bottle of Scotch hidden down stairs. If I remeber it was aged 12 or 15 years. It's also been downstairs for about 2-3 years. I bought it because i like the bottle. It's got a stag on the front of it.... I dont remember what its called.

 

I'm saving it until i finish my bar downstairs.... Don't know if I'll ever open it.... does it get any better if it sits in a bottle for x years? or does it stay the same?

 

anyhow... I'm hoping to go to the klave, but it looks like more rain coming.... I dont think the rivers gonna be to fishable....but I guess will wait and see.... Is there anywhere else to fish if the rivers to cloudy?

 

I think I bring some 5 alive with me...sounds like Dave would really like some with his Scotch.. :lol:

 

 

hmmm, I went to the club meeting yesterday, I only recognized one person... That would be Doc. He was pretty quiet so I left him alone....

 

It looks like the numbers at the meets has gone down for the summer... is this typical?

 

g'night

[vince]

Dave

 

That was quite the novel you wrote on Whisky or is that Whiskey. Either way give me a bottle of Southern Comfort any day of the week. Ah, poured over a few ice cubes, sitting around the fire with a fine cigar. Now thats what I'm talking about.

 

Vince

[Gravity Orange]

Geez Dave, you really know your whiskey's....you must drink alot of it, that or have way too much time on your hands. lol

[RangerBob]

 

http://www.scotchwhisky.com/

[dave robinson]

Vince:

You realize that southern comfort is made from corn

which in many countries is thougth of as pig food.

Good Burbon is aged in american oak barrels.

So is good scotch.

Most burbon is not aged long enough though.

It's also sweeter than most scotch except for some lowlands.

I find burbon to be too much like corn syrop for my taste.

 

Gravity:

I don't know my scotches anywhere near well enough.

but I have attended a few scotch "nosings" (tasting events)

where you get to sample a variety of them in 1 oz or less volumes.

And I've read up bit on them.

 

No I don't drink them a lot either.

In fact I don't drink a lot period.

A glass sometimes after mowing the lawn

and the odd scotch after a hard week at the office.

I used to brew my own beer, but now have some in the storage room

that is two years old and probably past its "best before" date

I even have a bottle of glenfidich that I bought

on return from NZ 4 years ago that has yet to be opened.

 

I used to drink Chiavs on the rocks from time to time

or mixed 50 50 with drambuie (a liquer made from scotch)

in what is known as a "rusty nail"

The drambuie sweetens the drink quite a bit.

but I have subsequently become more of a single malt fan.

 

ABW:

Whisky does not age in the bottle like wine.

Once it comes out of the cask, the aging is over.

Wine does age in the bottle due to redsidual proteins and tannins

and the fact air can pass through the cork.

Only full bodied reds do well after a couple of years though.

Scotch is distilled, which removes

most of the stuff that causes wine to age.

It's the oak in the barrels, ambient air and evaporation that ages the whisky.

Once in a glass bottle and corked to preserve alcohol content,

its done aging.

 

As to scotch causing you to

Either you are alergic to someting in the whisky

or you drink far too much at one go.

Maybe in small quantities, without mix, you can survive it.

 

Adn yes, club metings are sparse from here on till sept.

However, we do have fun fishing alternate wed nights in summer.

[Gravity Orange]

I was actually sober when I drank the scotch....

 

Maybe you can give me your beer brewing machine?

[RangerBob]

I was told to always drink scotch straight by my fellow NLFT members at the Dolberg Klave.

 

When I seeked to find out which scotch was the best, they weren't sure, but they knew which one was the worst, and its whatever Mike drinks.

You remember those words... and I see you put the other ones in your Avatar.

 

 

Nicely done Bud! RB tips his hat.

 

Good seeing yah again last night and meeting your Dad finally... never did see brother "Waldo" out at Dolberg though.

 

We'll go again soon enough!

 

PS - Yes.. Only Mikey seems to like it. Evil stuff!

 

[Ian B]

I love me new Avatar!

 

Pacres made it for me

 

 

 

Fishing sounds good and if we don't go fishing then we could