Iam a Johnnie Walker favorite but its not myt top one. I do not know why I get slight knee pain in the morning after drinking it the night before. Any answer? Do some of you also experience the same way?
Scott77
It's Friday! Let's Drink Some Whisk(e)y!! (Responsibly, Of Course)
by Low-Key Lysmith 121 Replies latest jw friends
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on the rocks
Which whiskey has the least sugar content?? I ask cos i am diabetic:)))
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Low-Key Lysmith
Tough question, OTR. Alcohol, in and of itself, is a complex sugar. But as far as individual whiskey types go, I would have to say that American whiskeys (bourbon & Tennessee) would likely have the most sugar content. A federal law that governs American whiskey production is that it must be aged in brand-new, American white oak casks.White oak is quite high in sugar content (much like maple). These casks are charred prior to being filled with raw whiskey. This charring process carmelizes the sugars in the wood. The whiskey pulls the sugar out of the wood as it ages. Tennessee whiskey (Jack Daniel's/George Dickel) goes even a step further and filters the spirit thru sugar maple charcoal before going into the barrel. This carmelized maple sugar adds even more sugar to the whiskey.
I would recommend sticking with Scotch & Irish whisk(e)y. MOST Scotch & Irish are aged in ex-bourbon casks. These ex-American barrels have had most, if not all of their sugar content leeched out by their first fill of bourbon or TN whiskey.
Fermentation itself converts grain sugar to alcohol, so the raw sugars are changed. But, I'm no doctor.
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Low-Key Lysmith
Tough question, OTR. Alcohol, in and of itself, is a complex sugar. But as far as individual whiskey types go, I would have to say that American whiskeys (bourbon & Tennessee) would likely have the most sugar content. A federal law that governs American whiskey production is that it must be aged in brand-new, American white oak casks.White oak is quite high in sugar content (much like maple). These casks are charred prior to being filled with raw whiskey. This charring process carmelizes the sugars in the wood. The whiskey pulls the sugar out of the wood as it ages. Tennessee whiskey (Jack Daniel's/George Dickel) goes even a step further and filters the spirit thru sugar maple charcoal before going into the barrel. This carmelized maple sugar adds even more sugar to the whiskey.
I would recommend sticking with Scotch & Irish whisk(e)y. MOST Scotch & Irish are aged in ex-bourbon casks. These ex-American barrels have had most, if not all of their sugar content leeched out by their first fill of bourbon or TN whiskey.
Fermentation itself converts grain sugar to alcohol, so the raw sugars are changed. But, I'm no doctor.
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Dogpatch
Talisker is the best of all distilleries I visited in Scotland- very smoothe!
Dogz loves it (but can't afford it more than once a year.)
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Low-Key Lysmith
I love Talisker, Dogpatch. Robert Louis Stevenson, in his poem, The Scotsman's Return From Abroad, called Talisker the "King O' Drinks". I will be having the privilege of visiting the Talisker distillery on the Isle of Skye in September.
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on the rocks
Thanks Low Key.
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clarity
Low-key............love your thread
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Not much of a 'drinker' myself, but your warm personal style is so well worth following.
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The inside scoop on whiskey etc is amazing, never knew this could be so interesting!
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Don't know if these are your words or not, but loove a man who would use these words...
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- Color: The way orange chocolate fudge tastes.
- Nose: Sweet, apples and honey, soft brown pears, custardy cream smell, cakey, lively and fresh in the nose. malted barley and a good whisky smell. Not necessarily a peatiness, but a definite burnt or toasty character about it.
- Body: Has a grainy assertiveness that keeps you on your toes. Tingly and warming.
- Palate: Subtle and constantly changing in the mouth. Starts really sweet, but a nice sweet, like kissing rather than talking about kissing. Moves into oaky territory, winey and grapey with leafy breezes of herbal tastes. Slowly developing long finish of smoky clothes sweetened with a body spray of vanilla, apples, coconut and honey.
- Finish: Pleasantly sweet for introductions and then takes you on a pleasant ever-developing flavor ride. Long finish.
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Omg!
clarity
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sooner7nc
I bought a bottle of Tullamore Dew last weekend. I didn't really know what to expect but I must say that it's good stuff. Low-Key, do you drink it neat? Mix? If so what with?
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Low-Key Lysmith
Tullamore Dew is one of my least favorite Irish whiskeys. Not that that is supposed to mean anything, just my own palate. I just think it's a little flat when compared with some of the other, more robust Irish whiskeys. But then, my palate leans toward the heavier, fuller-bodied whiskeys. I tend to lean more toward the Irish single malts. Bushmills Black Bush would have to be my overall favorite among the Irish stuff. Tullamore Dew and Jameson have a much higher grain spirit to malt spirit ratio, resulting in a much lighter, gentler whiskey. I like mine a little on the rough side.
99.9% of all the whisk(e)y I consume is drank neat. I like Johnnie Black on the rocks, but that's about the only whisky I'll ever drink with ice. Whenever I try a new whisk(e)y for the first time, I'll take a sip neat, then add a drop or three of water just to see how the water changes the spirit. More often than not, I'm disappointed. But again, I want to stress that I by no means am trying to imply that this is the "right" way to drink whisk(e)y, just that this is how my own palate works. The rigt way to drink whisk(e)y is the way YOU like it. The best whisk(e)y in the world is the one YOU like best.
Slainte!
-Breck
