Raz’ Great Wester War XI 3DC Tasting Event Review


Posted by Raz

GWW 2008 was a grand war for me. I was surrounded in camp by many of the best of the 3DC, my household just adjacent, and the Crimson Spade to another side. Aeten Royal was across the path and Fergus / Sean South some how managed to convince his Highness that having the tasting in his camp was a darned good idea. This worked out very well because we were a bit cramped for communal space in our camp. Unknown to me (because I didn’t ask more than anything), nearly everyone who camped 3DC brought period pavilions. While cool, they tend to take up more space than the alternative. We had 4 wedge tents (2 early and 2 late), 2 wall tents and a Viking a-frame. We ended up with 3 satellite tents, the Viking and 2 modern tents on the other side of White Star because the 3DC simply ran out of space. This was actually the only bitch I had (or heard of for that matter) about the camping situation. The 3 groups who planned on sharing land grab space got kind of muddled in the confusion of set up stranding the poor White Star with strangers in their midst and a lack of visible identity or notable presence. (Next time around, I don’t think the 3DC will go this route. We’ve enough people to get our own space and then we won’t have to rely on anyone else for set up direction.) The 3DC day shade has gone missing, though there would have been no room for it anyway as our allotment of land was a long thin rectangle with only space for a 9’ hallway between Donia Cat’s tent and mine. Just enough as it turns out to run the thin long day shade between them, giving a nice shaded entry to the camp just inside the camp doorway. The walls went up and we were complete and looked damn good too.

 

As to the tasting itself, let me preface this by saying I was sober throughout the entire event so my memories may be a bit hazy. That being said, this was one of the top tastings for me personally. Thanks to everyone who chipped in and to those who just came.  Everyone added to my enjoyment and I relish the memories still. As to those that didn’t make it, we missed you, but you missed more as we had over 50 different drams on the table to share.

 

Fergus wanted to roam about giving out glasses as invitations on Thursday night, ala the first tasting, but this never seemed to come to fruition so the glasses were set out on the tables and people were invited to keep them if they wanted to.

 

The glasses are the same wee tulip shaped glasses I use for my personal tasting set and people seemed to appreciate the use of a proper shaped glass for the event. There were a sizable number left over so Fergus now has a tasting set of his own, likely larger than mine too.

 

I had every intention of working up a proper whisky talk to give to the assembled masses prior to the actual grand tasting, but even though I never even put on armor or even really left our camp for any extended period, the time to do the prep never materialized. The other issue with having a pre-event talk was that since we never really communicated a start time to our attendees, people didn’t show up at one time making a mass oration impractical. For future events like this I suggest setting a start time and perhaps handing out flyers for the event as well would be in order.

 

Instead, I set up on stage left of the pavilion by the cheese plate with my show and tell kit, figuring on some Q&A type encounters. My kit consists of a couple books, a head of a bourbon barrel, a bowl of malted barley and one of water, a lump of Irish peat and a candle representing fire, these along with air, being the primary materials that go into making whisky. I figured that I could take anyone interested aside and teach them about just about anything they wanted; how it’s made, regions, history or what ever. I think I gave about 10 in depth talks to 2 to 6 people on varying topics throughout the night, burning bits of the peat as needed with the candle. Eoin McKinney stepped in giving a few more when I was busy with other concerns (by the way, we did this long enough that the candle actually ran out and they usually outlast my drinking on a regular night.) My basic talk format was that I’d go over basics based upon what they wanted to know and then send them down the table to get a dram but not drink it. I’d then show them, if they came back, how to bloom the dram and unlock the flavors.

 

Each session was tailored by the questions and reactions of the participants. This format was ideal for me. Countess Albra even sat down at one point with Master Otuell (standing to the side) as I gave a talk and we went over the differences in modern whisky and that of the pre-Victorian world. I even confessed that (I also confessed at the same time that I don’t actually want a peerage in the society) if I ever got a peerage I would want it to be for whiskey knowledge and research. After this, to my surprise (read: horror), she got real serious and started watching my talks with some intensity and asking her own probing questions as they went along. I’m pretty sure I had the correct answer to every question that was posed to me that night. (Perhaps I made a mistake with my big mouth again about that peerage crack. Oh well, too late to worry about it now.) This was so much fun and to see so many people go away with a new or in some cases renewed appreciation for what whisky is and what goes into it was hugely gratifying to me. I had no end of fun doing it.

 

Sean South primarily ran the other end of the tables fielding questions like a pro and keeping the drams flowing even if it seemed like every time I turned around he was pouring from the fifth of Tully again. Seriously, that guy needs to be rewarded by Tully directly as I doubt that they could find a more ardent supporter of their product.

 

Quite a few other 3DC pitched in to pour and answer questions as the night went on. Fergus jumped into the role right at the beginning as the “host with the most”. Flitting about like a drunken social butterfly, keeping everyone interested and entertained and directing them to wherever they would best be served; the neophytes to the show and tell display and those who knew what they were doing or just didn’t care to Sean and the drams. Our security volunteer, unfortunately, came up ill at the last moment so we carried on without any. This did not seem to be a problem as everyone was reverent and well mannered. Perhaps this was because we were in a royal encampment, but either way, even those who were too drunk to stand without swaying were quite well behaved. I’m not aware of even one stubborn drunkard incident to comment on and that’s a first.

 

Some several hours later, His Highness Aetenvelt went to bed giving me charge of the camp (ah the power) as Fergus was nowhere to be found by this point. A half hour or so after this things were quieting down so I made last call and set about clean up. Eoin, Jerric, Dillan, a few others (who’s names escape me as I was completely sober by this point) and I did the clean up and carted the coffin of left over drams and glasses back to camp, turning off the Aeten lamp as we left.

 

Two highlights of the night that come to mind: The first was when the local Fire Chief and his family, checking out the general SCA on goings, wandered into our tasting, met up with Fergus and were blown away by our hospitality and the quality of what we had to offer. He was only able to sample a few, but he was truly intrigued and grateful for the experience. The other was a group of 4 guys who stumbled (literally) over to me and asked how much it costs to participate. (I thought for a moment of Rosencrans and Gyldenstern are Dead’s line about “costing little more to get caught up in the action… and making some reference to Alfred.” but then decided better of it.) They were set aghast that we did this gratis, and so I suggested that if they wanted to pay something that they should come down to the Q&A table and listen to me for a few minutes so they could better appreciate what was on offer, as by their own admission they were not really into whiskey. They did so. The head of this little band seemed so truly impressed (and really ate up the information) that he confessed to being a whisky guy now. I told him that if he liked what he had experienced, next year he should bring a bottle to contribute to the table. He said he would.

 

Thanks again to all those selfless individuals (and the rest of you too) who contributed time, efforts and drams to making this another glorious tasting for the 3DC.


Posted in Events, GWW | Comments Off on Raz’ Great Wester War XI 3DC Tasting Event Review

An Absinthe Review from Jean/Siobhan


Posted by Seamus

Seamus suggested that I write up a review of the three different types of absinthe that we have had the pleasure of trying thus far. This subject came up as we were discussing our most recent purchase from the local liquor emporium of a locally distilled absinthe. Since I seem to have such strong opinions on the subject (Opinionated? Moi?), it was suggested that I share my experience with the 3DC at large.

The first that we tried was Lucid, which we purchased online from DrinkUp NY. Incidentally, they probably sent us the bottle in error since they really shouldn’t be sending spirits to Or.; but I digress… this is one of the first true absinthes to be produced after the US ban was lifted, so how could I say no?

There was a fair amount of experimentation on Seamus’ part. What is the proper amount of water? Sugar or no sugar? You definitely shouldn’t drink this stuff straight – I imagine it would taste something like battery acid. Seamus settled on a 3:1 ratio of water to absinthe, over one sugar cube. The predominant flavor of the Lucid is strong anise. I normally do not like anise (at all), but there was enough herbal character in the bottle of Lucid to keep it interesting.

After about 10 minutes of sipping, WHAM! Suddenly my vision was extremely clear, and I felt alert. There was no gradual progression, it was just THERE. Not an unpleasant feeling by any stretch, but very unusual if you aren’t used to it. There were no negative after effects, and no standard feeling of intoxication, just a little buzz. I think that bottle of Lucid lasted us two weeks, tops.

The second that we attempted was an absinthe distilled in Switzerland named Kubler. After my positive experience with Lucid, I had high expectations. Sadly, I was disappointed. The anise flavor was harsh, and there was no discernible wormwood content to speak of, so I ended up with a nasty taste in my mouth and drunk to boot. I have not had any since the first taste, but Seamus has been picking at it a little, since he is partial to anise in any form. I think we still have at least 1/3 of the bottle left.

The third is a bottle that I was going to keep my eye open for, because it is distilled in good ol’ Portland, OR. Seamus and I went to the local liquor store in a strip mall by the house to pick up some gin and bourbon/scotch for mixing.

{tangent} OMG, this liquor store has the most amazing selection of scotch that I’ve seen in a little podunk liquor store. I almost fell over. And the prices! Did I mention there’s no sales tax?{/tangent}

They had FIVE different kinds of absinthe, including the Lucid. And a few bottles of the local version – Trillium.

Of course we had to grab a bottle. After my previous experience, I was careful not to expect too much. But I was not disappointed this time. The taste was pleasant and more nuanced without being too overpowering. The “effect” was definitely there, but more subtle than the Lucid – I realized I was holding the Aran sweater I was knitting close to my face because I could see every little fiber of the wool. All in all, a very nice bottle.

If I were to compare all the bottles, and toss in a wine analogy, it would go something like this:

  • Lucid     = a bold, punch-you-in-the-face Syrah.
  • Trillium = a complex Pinot Noir. (Support the local economies!!!)
  • Kubler   = like going on a date, drinking some Mad-dog 20/20, expecting to get laid, and just coming home drunk and disappointed.

-Jean/Siobhan


Call for Information on Melrose Rare Diamond Whiskey


Posted by Seamus

I was recently contacted by an individual in search of some information about a particular bottle of Whiskey. If anyone has heard of a whiskey named “Melrose Rare, Diamond 12, Blended Whiskey”, please send off a note via the Contact link.

Unfortunately, the person requesting the information had a break-in last year. During the robbery, six bottles which had been his late father’s, were stolen. While we are certain this is no longer made or sold retail, the gent is trying to get an idea of its value.

Some of the details of the bottling can be seen in the two photos below:

Melrose and Company
Successors in Business to Records and Goldsborough
est’d. 1885

Melrose Rare Diamond Twelve
12
Blended Whiskey
Bottled by Melrose and Company, Aladdin, Fl.


Posted in American | Comments Off on Call for Information on Melrose Rare Diamond Whiskey

The Gospel According to Seamus, Chapter the Third. The rise of the 3DC.


Posted by Seamus

The Gospel According to Seamus, Chapter the Third. The rise of the 3DC.

“And lo, Himself did bestow upon us the heavenly tome of whiskies, and it was good.”

This weekend started as few do: with a purchase of a ticket back in October 2007, setting my vacation date in stone. With work being as busy recently, and my travel up in the air (ha!) at times, preparation for the Whiskies of the World Exposition in San Francisco had been minimal at best. I packed my bag with my tickets, my tasting notebook, and my Whisky Bible, and headed to the airport.

This year was already going to be different from years prior; in this case we would be meeting a much larger number of 3DC in the city. That is to say, this year it would be substantially more people than Raz, Fergus, and me. All said, there were ten 3 Drunken Celts in attendance. The dynamic of the group would surely change…

Continue reading →


An Open Letter from John Glaser


Posted by Raz

Greetings to our Friends,

So I don’t normally get all political, and I never forward on chain letter shite and the like, especially as 3DC. You know the rule; “leave your politics at the door”, but even I have my limits.

The “right honorable” British politicians are attempting to enact legislation creating the term “Blended Malt Scotch Whisky”. Now, the dram they intent to use this term on is currently called a “Vatted Malt”. There is simply no reason to muddy the terminology by tossing “Blended” into something that is not actually a “Blend” under the current terminology. OK, so I’m not going to belabor this.

Long story short, John Glaser of Compass Box has asked us all to sign his petition requesting that they go stuff the new term someplace where the sun does not shine. John is a wise and great whiskey man who we, the founders of the 3DC, respect as a whiskey sage; so I am in turn asking the whiskey lovers I know to sign as well.

If you feel inclined to do so, here is the link to learn more: http://www.thescotchblog.com/2008/03/an-open-letter.html
(John’s original letter can be seen by clicking “Continue Reading” below…)
Yours in Scotch,
Raz

Continue reading →


Prop 317, who’s in?


Posted by Raz

As we continue to modernize our lifestyles — riding instead of walking, working in a cubicle instead of in a field, playing iPods instead of sports — more people are becoming overweight and, worse, obese. In fact, there are so many overweight and obese people that some public health officials now call it an epidemic, particularly because of the many resulting health problems.

Obesity: A Worldwide Problem

Around the world, more than one billion adults are overweight and about 300 million of them are obese. In the United States, 66 percent of all adults are overweight and, of those, 32 percent are obese, for a healthy lifestyle take a look to these gluconite reviews.

Obesity levels in Japan and some African nations are below 5 percent, but they’re rising. Obesity rates in China overall are not high, but in some of that country’s larger cities, rates are up 20 percent.

Childhood obesity has reached epidemic proportions, too. The number of overweight children in the United States has doubled since 1980, and for teens, it’s tripled. And the problem with children is now a global issue as well.

Obesity: Why It’s Happening

Although your genes play a role in your body weight, there are other factors involved. In many places around the world, particularly the United States, we have plenty of nutrient-rich food to eat and easy access to fattening fast foods and sweets. Also, because of our modern lifestyles, we are not as active as we once were. The end result: We’re eating more calories than we can burn. Try out Carbofix as an obesity prevention treatment.

Being overweight or obese can cause a whole cascade of health problems, from heart disease and diabetes to stroke and even some types of cancer. These diseases can seriously impact a person’s quality of life and lead to premature death.

Obesity: How It Differs From Being Overweight

Obesity and overweight are terms used to describe a level of excess weight that’s considered unhealthy for your body size. One way to determine if you are overweight or obese is to figure out your body mass index (BMI), a calculation you make by dividing your weight in kilograms by the square of your height in meters (kg/m2). Don’t worry — you don’t have to do the math; you can find BMI calculators online.


Whiskies of the World, March 28th-29th, 2008


Posted by Seamus

Yes, it is indeed that time of year again. It is the time of year when YOU need to be getting your affairs in order and making hotel, plane, and WOW ticket reservations, NOW! (click the image for more info)

WOW 2008

Don’t wait! Order your tickets now so you don’t miss out on the fun AGAIN this year! Come join the 3DC at the best West Coast tasting event of the year… you won’t regret it.

The 3DC will be staying at the Hotel Des Arts again this year. Book your room before the fill up! An added benefit to staying at the Hotel Des Arts is the easy access to the Irish Bank bar, the 3DC’s home away from home… Really, do want to be the only one left without a WoW expo story?


Raz’s Whisky Barley Stew


Posted by Seamus

Raz’s Whisky Barley Stew

 

Ingredients:

1 lbs cow meat (1/2″-3/4″ cubed)

1 onion (I used a yellow one, chopped course)

2 cloves garlic (minced)

1 turnip (1/2″ cubed)

2 good sized red potatoes (1/2″ cubed)

1 Can Beef Broth

1 Can Tomato Paste

1 tsp Pepper

1 tsp Salt

3 1/2 cups Water

1/2 cup whisky (should most likely be a full cup)

1 good splash Olive Oil

1 cup Pearled Barley

 

 

Directions:

Place Olive-Oil, Salt, Pepper and Garlic into a large stock pot and heat up a bit.

Add the Onion and Meat. Brown until onion begins to caramelize (5 min for me)

Deglaze the pot with the whisky, being careful to not expose the liquor to open flame.

Add the water, beef broth, turnip, potato, and tomato paste. Bring to a boil.

Reduce heat to a simmer (covered) for 2 ½ hours, stirring occasionally.

Check the moisture level. If the stew has thickened considerably, add water at this point to ensure the barley will cook properly and to get the consistency you prefer in a soup or stew.

Add Pearled Barley and simmer (covered) for an additional 1 ½ to 2 hours, stirring regularly. It’s done when the barley is soft all the way through.

Eat. Enjoy. Blog about it…

 

 

Raz’ Notes:

  1. Adding some highland whisky in at the browning section would probably be really good. If you try the whisky addition let me know how it comes out.
  2. This is based on a Scotts recipe I found on the web. I changed a few things, most notably adding the spuds because spuds are good.
  3. Towards the last 15 minutes the broth had become quite thick so I added a half cup of water and stirred it in. The original recipe called for 1 ½ cups of water.

 

Seamus’ Notes:

  1. I added 1 tsp dried Thyme, 1/2 cup Caol Ila 18yr. Scotch, an additional 1 1/2 cups water
  2. Use the Scotch to deglaze after caramelizing the onions and meat. Add the water/broth/etc. only after deglazing with the whiskey. 1/2 cup of scotch may be too little. Next time I will add a full cup and see how that fares.
  3. A bay leaf should probably be added next time. If this is done, put it in when the initial water is added.
  4. Following the directions, I added 2 1/2 cups of water at the beginning, and then found it necessary to add another cup of water when the barley went in to ensure proper saturation. This is a full 2 cups more than the original recipe.
  5. I added an Islay Scotch (Caol Ila 18yr.), not a highland. After cooking off the iodine nose, the end result was a fairly mild smokiness without any sweetness added by the whisky. Next time round, I think I will try adding a Balvenie to try and capture the sweetness too.
  6. I’d recommend using only potato OR only turnips. Using both increased the amount of food substantially and tended to make the dish a bit more complex. Next time, I think I will remove the potato and use only turnips for a more accurate representation and to simplify the dish.

Pictures of the process…


 

 

 

 

 

 

 

 


In response to Seamus’ post on whiskey gift buying… Raz’ Non Whiskey – Whiskey gift list


Posted by Raz

So you need a gift for that picky whisky lover in your life but don’t know enough about their tastes to buy them an actual bottle eh? Well we (3DC) have got you covered. The following is Raz’ top 10 non whisky-whisky gifts to give for the holidays.

Please note that, excepting the #1 pick, there is no particular order to them, nor are the links necessarily to the only and or best value sites to get these gifts from. Buyer beware is the rule of the day. These are just ideas for you to use as your own (with our blessings) and to get the job done.

  1. Give the gift of knowledge – Jim Murray’s Whisky Bible 2008: $18.12 http://www.alibris.com/booksearch.detail?invid=9267045883&qwork=-184442991&title=whisky+bible&qsort=&page=1
  2. More Whisky smarts can be given in the form of a Subscription to Whisky Magazine: $44.95 http://www.whiskymag.com/subscribe/
  3. If fine stemware is your preference then the Reidel Vinum Whiskey Glass would suit your needs: $17.00 http://www.hitimewine.net/istar.asp?a=6&id=703770!1107
  4. OK, so there is SOME whisky in this “no-whiskey” gift list but as Seamus says, you can’t go wrong with the Balvenie, he’s wrong-but he says it anyway, so with that in mind; the Balvenie Gift Basket from Hi Time Wine Cellars would make someone very happy: $114.95 http://www.hitimewine.net/istar.asp?a=6&id=810534!0
  5. An outstanding fallback gift for any whisky lover is simply a good Flask: $12-$85 http://www.hitimewine.net/istar.asp?a=3&dept=06&class=13
  6. For the more eclectic and interior decorationally minded, an obscure Whisky Distillery Sign from ages long past: $37.01 http://beerinnprint.co.uk/category_list.php?list=67
  7. Got someone that is so into whiskey that they’ve been considering making their own? Give them a Whiskey Barrel: $40-$272 http://thebarrelsource.com/combos.html
  8. If you are a cheap bastard, I mean “Scottish Frugal” a Whiskey Bar Towel is a cool gift to get: under $10 http://search.ebay.com/search/search.dll?from=R40&_trksid=m37&satitle=whiskey+bar+towel&category0
  9. For those living on the West Coast, where prohibition has been reinstated at all the beaches, a pair of Reef Dram sandals would be of great use: $29-$50 http://www.reef.com/guys/productdetail/guys/footwear/sandals/2597
  10. Because you really can’t do much better than giving knowledge as a gift, Tickets to WOW 2008 in San Francisco would be great. Remember, we’re staying at the Hotel Des Arts in case you want to send them by to say hello as well: $110.00 and up http://www.whiskiesoftheworld.com

Happy shopping and if you are reading this, I wouldn’t mind being on your list…


Seamus’ Opinionated Guide to buying Whiskies as Gifts


Posted by Seamus

Are you close to a Whiskey, Whisky, or Scotch lover? Do you want to get them the perfect bottle as a holiday gift? Do you have no idea how to shop for a bottle of whiskies?

Because of my love for whiskies and my involvement with the 3 Drunken Celts, I am often asked for suggestions as to which bottle would be a good gift for a friend, family member, or boss. To this end I present: “Seamus’ Opinionated Guide to buying Whiskies as Gifts”

When accosted for a recommendation, my initial response is: “Find a bottle of ‘The Balvenie’ which suits your price point and buy it. You won’t go wrong…”

However, I have found that not everyone is as enamoured with the distillery as I am (cough, Raz, cough). So in a vain attempt to help out those recipients who don’t always prefer The Balvenie, I will attempt to provide some basic guidelines to choosing a suitable bottle as a gift. (If you just want Seamus’ top picks for each price point, scroll to the bottom past all the drivel in between…)

Ok, if you are still with me, let’s get to the substance of this article:

First and foremost, figure out what your price point is. There is no use finding the perfect bottle, only to realize it is way out of your range. Price can be used as a general guideline: the more costly, odds are it will be better than the cheaper stuff. But don’t let that get you down; there are some GREAT whiskies on the market which far outshine their lower price points. Just remember, there ARE deals to be had! Find some whiskies in the price range you are comfortable with, and then begin narrowing down from there.

Like price, Age is also a decent guideline where the older is typically better. On general principal a 21 year old whisky will be smoother than a 10 year old whisky. This guideline, however, tends to only stand up within the same distillery. Once you begin comparing differing distilleries and differing ages, the guideline begins to break down with too many exceptions.

When using Age as a guideline, it is also best to add Region in as well. You may well find a great 22yr Single Malt, only to discover it is from a region known for its brine when your recipient prefers peat.

If at all possible, you should try to determine of the recipient has any specific preferences when it comes to his/her whiskies. If so, you have it easy… stick with those preferences. Straying from a preferred distillery/region can be a risky venture as most connoisseurs are quite particular with their drams.

Assuming that the recipient has no particular preferences, you’ll have your work cut out for you. At the least, try to determine if he/she likes the smoky, peaty, briny, or sweeter whiskies. This will help you narrow down to a smaller regional subset and progress from there.

Some general regional characteristics to help you along the way:

Highlands – Arguably the most popular region appealing to the widest range of tastes including peat, brine, and smoke.

Speyside – A very popular and quite prolific region. Sweet, delicately complex; some with a refined smokiness, some with fruity finishes.

Islay (pronounced “Eye-la”) – Gives the Highlands a run at most popular. Challenging, Peat, brine, smoke and sometimes a tinge of salty seaweed

Skye and Orkney – Similar in character to the Islays but tend to be softer on the pallet. The Peat on the Orkneys is from heather which imparts a honey like flavor.

Lowlands – This region no longer boasts the copious number of distilleries as it once did. Soft, smooth and mild. A little of the peat and brine of the Highland malts, but much more subtle.

Campbeltown – This also use to be a prolific region, but is now in rarity. Slightly briny but not as aggressive as the Islay malts.

Irish – Not as popular as Scotch malts but this is a developing malting region its blends are quite popular. Distinguished by the un-malted barley used along with malted barley. Smooth, complex and frequently with some fruity flavor. Once known for peated whiskies, this is rarely done now.

Bourbon – From the Bourbon County, KY area of the US. Sour, sweet and smoky

American – Not from the Bourbon County area. Many are quite new to the market place with varying differences in flavours.

Assuming you have a set price range, you can really start narrowing down your selection set based on Age/Year, region, and the particular palette imparted by each bottling. Of course none of this can take the place of experience (i.e. sampling and knowing how each tastes); but if you knew already, then you wouldn’t need this guide would you?

At this point the internet is your best friend. You can find some great tasting notes on darn near any bottle ever produced! Start your searches on some on-line liquor retailer websites to find the bottles in your price range, and then do a few Google searches to find tasting notes and ratings on each. You should have a short-list selection in no time. From there, either order your choice from one of the sites who will ship to you (even with shipping you can get some wonderful deals on the internet), or take your list to your local purveyor of spirits to fill your order.

Now, it seems that even after I espouse my diatribe above, people still look at me and ask “…well that’s fine and all, but what do YOU recommend?”. I have two answers to that question:

1. If you are asking this question, then you haven’t understood a word I have said. Whiskies are a complicated thing and can be very personal for each drinker. You are best to follow the advice above, lest you buy a bottle which doesn’t meet the recipient’s desires…

2. If you are still going to demand a particular bottle recommendation, and were buying said bottle for MY palette, here you go:

Seamus’ Top Picks by Price Point (2 bottles each category):

$250 and higher:

The Balvenie 25 year /  Bowmore 35yr

$120 – $249:

The Balvenie 21yr Port Wood / Edradour 22yr Port Wood

$100 – $119:

Midleton Very Rare / Compass Box Hedonism

$75 – $99:

Compass Box Flaming Heart / GlenRothes 1987

$50 – $74:

Oban 14yr / GlenRothes 1991 14yr

$30 – $49:

Sheep Dip / Knappogue Castle 1992

$10 – $29:

Aberlour 10yr / John, Mark, & Robbo’s The Rich Spicy One

Other picks…

For the Bourbon lover: Bulleit Bourbon is an amazing distillation, which at $15-$30 can’t be beat at all!

For a fun grab-bag type surprise, choose any Bruichladdich bottling (pronounced ‘brook’- ‘law’-‘day’). NONE are the same and will challenge the connoisseur’s palette and expectations. You never know what you’re going to get!