What's your favorite single malt?

[cranefly]

Don't tell DM, because he pays me to proofread and copy-edit, but I completely missed the "online" in online novelist.

That explains it.  Jin Yong never was very big in the online category, considering there was no online through most of his career.

[Drunk Monk]

I should write online wuxia so I can afford such libations. You know how every wuxia chapter ends? 



"Want to know what happens next?  Stay tuned for the next chapter" 

[cranefly]

Here's a rather 101-level scientific take on what brings out the best taste in a whiskey.
The best way to drink whiskey, according to science


https://www.washingtonpost.com/news/spea...b62a7793d2

[Drunk Monk]

Final Fantasy whiskey, 30 years in the making, is here to celebrate the series’ 30th birthday

• Casey Baseel6 hours ago
  
• 19
  

But you might need to grind for treasure before you can afford a bottle of this high-priced, high-quality scotch.

Despite having 15 numbered instalments in the mainline series, the Final Fantasy video game franchise doesn’t do direct sequels all that often. Instead, new numbered releases take the most popular and successful themes, motifs, and gameplay mechanics from those that have come before, and rework those elements into something new.
So it’s fitting that Final Fantasy’s long-term distilling of ideas be saluted with a distilled beverage that’s been three decades in the making. Starting today, preorders are being accepted by Japanese liquor retailer Shinanoya for the commemorative Final Fantasy 30th Anniversary whiskey.
Final Fantasy developer Square Enix has shown itself to be a stickler for delicious food and drink through its numerous restaurant projects, and that commitment to quality continues with the Final Fantasy whiskey, which is produced by renowned Scottish distillery Glenfarclas. The single-malt refill hogshead was originally distilled in 1987, the same year as the Japanese release of the initial Final Fantasy’s release for Nintendo’s 8-bit Famicom, and the label bears the elaborate Final Fantasy 30th Anniversary logo created by original series character designer Yoshitaka Amano, featuring Chocobos, crystals, and even a semi-hidden Moogle.

Production is limited to 303 700-milliliter (23.7-ounce) bottles, each priced at 37,000 yen (US$330). While that might initially seem like a blatant case of fleecing Final Fantasy fans through a mixture of wallet-prying nostalgia and manufactured scarcity, 30-year-old Glenfarclas often sells for over US$350, so in this case there doesn’t seem to be any premium pricing due to the video game tie-in.
In addition to reserving a bottle directly from Shinanoya branches, the company will begin taking preorders online through its website (which boasts that international shipping is available for most products) on January 26. Any bottles not presold by February 2 will then be offered for immediate purchase, but odds are they’ll all be snatched up before then, so if you’d like to sip the Final Fantasy whiskey while playing your favorite game of the series, your best bet is to act fast.
Related: Shinanoya online store, location list
Source: Otakomu
Images: Kakaku.com
Follow Casey on Twitter, where he’s aware that Chocobos didn’t debut until Final Fantasy II, and so aren’t entirely appropriate for the 30th anniversary logo. He doesn’t care, because they’re cute.
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pricey videogame whisky


I've had a Glenfarclas 21 and wasn't overly impressed.  In fact, I wondered if it was genuinely that old.

[Dr. Ivor Yeti]

I have not been impressed with Glenfarclas, either. I am impressed with the Talisker 18-year that I am drinking now. So impressed, that I'm not sharing it and it is almost gone.

[Drunk Monk]

Mmmm, Talisker.  I'm drinking Teelings now, post-Dublin still.  I've even got a Teeling's hat, my treasured souvenir from last year's trip.  I'm moving away from peaty stuff and leaning more towards that caramel-smooth Irish style.

Scotch, well, they're sell outs.  

24th January
Secret plan to change the formula for Scotch whisky
Stephen Naysmith


WHISKY traditionalists are fighting a rearguard action against plans to shake up production of Scotland’s national beverage – with suggestions including maturing malts in tequila casks, using chocolate malt in the mash and even marketing low-alcohol “infusions” under big brand names.
Diageo, the world’s single biggest producer, has confirmed the existence of documents exploring ways to create more innovative products, as Scotch whisky faces increasing pressure on its market dominance.

Scotland exports around £4 billion worth of whisky annually, but while Scotch used to make up 60 per cent of the world market, that has declined to less than 50 per cent amid intense competition. Uncertainty over how Brexit may affect the £1.2 bn of exports that go to Europe is adding to the concern.

Diageo’s proposals, first unveiled by the Wall Street Journal, come from a secret task force seeking to change the laws and rules which govern how whisky is made, but are likely to face resistance from the Scotch Whisky Association (SWA). The trade organisation oversees the rules about how whisky is made helping produce guidelines to police innovations and clarify ambiguities.
Suggestions put forward in the documents prepared by the task force include ageing and finishing the spirit in old tequila barrels – rather than the traditional oak casks previously used only for wine, sherry or port.
Another suggestion is a new category of blended whisky, to be sold under existing brands, but made to be flavoured or lower in alcohol content. One document warns of “overreach” on the part of the SWA.
However the rules governing the production of Scotch dictate that it has to be distilled in Scotland from water and barley, has to be aged for at least three years in oak casks and must be at least 40 per cent alcohol.

Diageo insists it is “unwavering” in its commitment to the integrity, history and tradition of Scotch. But a spokeswoman added: “As champions of Scotch, we are always looking at ways to innovate to both protect and secure the future success of the category.
“In doing so, we work with the Scotch Whisky Association on a range of ideas that seek to strike a balance between tradition and innovation, in a way that ensures consumers get the great products they want.”
Others are also seeking a loosening of the rules, to allow a more varied range of products. They point to the success of craft breweries and craft gin in seeking a wider customer base by offering more unusual drinks.
Paul Miller, of Eden Mill Gin abandoned plans to incorporate chocolate malt in the mash used to make his new Scotch, after the SWA told him it might “lead to the production of a spirit which differs from traditional Scotch Whisky.”

Mr Miller, whose first single malt Scotch will be produced later this year, says he too understands the need to protect the uniqueness of Scotch Whisky.

He added: “I respect the job the SWA does in upholding the value of Scotch.” But he added: “It it has always been a pioneering industry. The challenge is to uphold the Scotch Whisky Act, while not restricting creativity.”
Mr Miller thinks the act – which sets out in detail how Scotch should be produced – should be subject to periodic review.

“We have the best educational institution for brewers and distillers in the world at Heriot Watt university. It would be a real shame for these people not to have an opportunity to demonstrate their creativity.”
There is also an economic imperative, to allow diversification while not losing the uniqueness of Scotch whisky, he said. “To ensure there is not a limitation on the potential growth of the business we need to manage that tension rather than ignoring it. If we are not prepared to innovate, we risk becoming obsolete.”
Mr Miller also called for a relaxation of the rule which prevents distilleries from being identified in the marketing of blended whisky. “We need that transparency. If we use our creativity to produce a blended whisky we ought to be allowed to attach our credible name to it.”

A spokesman for the SWA said: “Scotch Whisky is a product renowned for its quality, craft and heritage. The regulations which govern the production of Scotch Whisky are the solid foundation on which the industry’s success is built, generating over £4bn in exports to almost 200 market worldwide in 2016.
“The SWA regularly engages with our membership on a broad range of ideas to ensure that the category is well-placed to grow in an increasingly competitive global market place.”

[Greg]

FYI: Diageo is the parent company that owns most of the Irish brands, as well. And they own Guinness.

[Drunk Monk]

FYI: Diageo is the parent company that owns most of the Irish brands, as well. And they own Guinness.

Yep, I know.  And Teelings is doing a Tequila-cask aged whiskey, which they may roll out this year.  But Ireland has yet to step back on it's regulations.

[Greg]

If I remember correctly, Bushmills has always aged their Whiskey in Madeira Wine casks.

[Drunk Monk]

Wine cask aging is common for whisky.  A lot of flavor develops from that.  And there's a looming shortage of wine casks because now many craft beers have adopted cask-aging for more flavors.  Ironically, my fav of this is...well, was...an Anderson Valley Wild Turkey Bourbon Barrel Stout.  

Tequila is a different matter entirely.

[Dr. Ivor Yeti]

Wine, ports, even rum casks are used for Scotch. I see no problem with tequilla barrels, except that tequilla does not have much depth/complexity, so I don't see that it will improve/change the scotch. Sounds like it will taste like "marketing".

I had some "whisky" from a place called "Seven Stills" in Bayview/Hunters Point. They used the used mash from craft beer, then put a bunch of crap in it and aged it two years. It was awful.

[Drunk Monk]

Dalmore Eos whisky fetches a whopping HK$918,750 at Bonhams auction in Hong Kong
With only 20 bottles released, the Dalmore Eos 59-year-old is highly sought after by private collectors
BY MELISSA KO
7 FEB 2018




[img=780x0]https://cdn4.i-scmp.com/sites/default/files/styles/landscape/public/images/methode/2018/02/07/28b2dc9a-0bcc-11e8-a09e-8861893b1b1a_1280x720_164618.jpg?itok=gsewFI-H[/img]The Dalmore Eos 1951 59-year-old, which sold for HK$918,750. Photo: Mark French Photography
MORE ON 

British auction house Bonhams had its one of the most successful whisky auctions ever in Hong Kong last Friday, led by Dalmore Eos 59-year-old going for a whopping HK$918,750. 
The whisky sale of 358 lots, which took place at Bonhams, started with two exceptional bottles from the Dalmore Legendary Release, a limited edition showcasing the depth and quality of the celebrated distillery’s aged stock and supervised under the skills of its master distiller, Richard Paterson. 


With only 20 bottles released, the Dalmore Eos 59-year-old, which is sought after by private collectors, surpassed expectations by fetching HK$918,750 at the auction compared to previous estimates of HK$220,000 to HK$280,000. 
 
[img=486x0]https://cdn1.i-scmp.com/sites/default/files/images/methode/2018/02/07/9cf30518-0bcb-11e8-a09e-8861893b1b1a_972x_164618.jpg[/img]The Dalmore Legendary Release. Photo: Mark French Photography
From the same collection, only 30 bottles of the Dalmore Selene 58-year-old fetched HK$673,750 despite an estimate of HK$200,000 to $260,000. 
 
[img=486x0]https://cdn2.i-scmp.com/sites/default/files/images/methode/2018/02/07/85089b50-0bcd-11e8-a09e-8861893b1b1a_972x_164618.jpg[/img]The Macallan Select Reserve 1946 52-year-old sold for HK$147,000.
The sale yielded HK$13.1 billion, indicating that the Hong Kong and Asian auction market are poised for more significant growth. 

In addition to two Dalmore bottles, the auction featured a selection of Karuizawa and Macallan decanters. 
 
[img=486x0]https://cdn1.i-scmp.com/sites/default/files/images/methode/2018/02/07/e8a8e62e-0bcd-11e8-a09e-8861893b1b1a_972x_164618.jpg[/img]The Dalmore Selene 1951 58-year-old sold for HK$673,750.
Karuizawa decanters did quite well, with Karuizawa 1960 48-year-old snapped up for HK$502,250, Karuizawa 1964 fetching HK$306,250 and Karuizawa 1981-1984 Cocktail Series (4 bottles) selling for HK$147,000. 
 
[img=486x0]https://cdn3.i-scmp.com/sites/default/files/images/methode/2018/02/07/b3d024e0-0bcc-11e8-a09e-8861893b1b1a_972x_164618.jpg[/img]The Karuizawa 1981-1984 Cocktail Series sold for HK$147,000.
Several lots of the acclaimed Macallan bottles sold particularly well, with Macallan Fine & Rare 1950 52-year-old going for HK$269,500, Macallan Select Reserve 1946 52-year-old selling for HK$147,000 and Macallan Red Ribbon 1940 fetching HK$122,500. 
 
[img=486x0]https://cdn4.i-scmp.com/sites/default/files/images/methode/2018/02/07/dc437e22-0bcc-11e8-a09e-8861893b1b1a_972x_164618.jpg[/img]The Macallan Red Ribbon 1940 sold for HK$122,500.
During the auction, Bonhams previewed two rare 60-year-old bottles from Macallan, that will go under the hammer at the next Fine and Rare Wine and Whisky sale in Hong Kong on May 18. 

The two 1926 bottles feature works by the renowned British artist Sir Peter Blake and Italian artist Valerio Adami, and have not been seen in public for more than three decades. 
 
Daniel Lam, Bonhams’ head of fine wine and whisky in Hong Kong, said: “These bottles are incredibly rare, and whiskies of this calibre stand in themselves as works of art inside out.”


MELISSA KO

Unfortunately the pretty bottle pix didn't transfer and I'm too lazy to cut&paste them all.

$918,750HK=$117,498.94USD

[Greg]

Oddly, there are plenty of pretty whiskey pictures in my feed.

Plus, the fact they made $13.1 Billion HK selling whiskey. What the actual fuck.

[Drunk Monk]

Oddly, there are plenty of pretty whiskey pictures in my feed.

Excellent!  I deleted the ad pix and they appeared.  I'll drink to that.  

[Dr. Ivor Yeti]

I only drink the cheap stuff,