yeah, orange sounds pretty horrid. like, Fireball horrid. Whiskey, yeah... shit needs to mix with something either not particularly sweet or over the top sweet. There is no pairable flavour-only accenting or overpowering.
If it was good whisky, they wouldn't have to throw in the bag to get you to buy it. What you may not know is that exporters will often distribute internationally versions that are wildly different than what they offer domestically. In some cases, they'll make sure that the best stuff gets exported (Four Roses did this for a long time, as did the Japanese car makers), while the domestic stuff is crap. Other times, they'll reverse this and the domestic stuff is better than what they export. I'm told that this is what happens with tequila. The good stuff stays in Mexico, and the shite stuff gets exported here. Other times, like with Molsen, everybody gets the same shit. So, perhaps, you guys are bogarting the good stuff when it comes to Crown, but if that's the case, so is every other Canadian whisky company, because it all tastes shitty. Not nearly as bad as Scoresby, but not nearly as good as even middling Scottish stuff like Jameson or Bushmills.
You're actually not wrong, although in Canada's case the "good stuff" is exported. For example, there are varieties of Canadian Club and Crown Royal that you can purchase in the United States, but not Canada. They all suck anyway. In any event, there hasn't been a "true" Canadian whisky in several decades, as most of our distilleries were bought by Yanks and Brits. As I mentioned in the other thread, it's curious how quickly the offerings go to shit when a Canadian company is purchased by a foreign corporation.
Jame-O is Irish But na, CR isn't really my speed... If I'm gonna drink domestic it'd be something like 40Creek. Not much of a fan of the higher end Scots with unspellable names, as like hipster beer with hops, they go a tad mad with the peat. And yeah, Molson has been shit for a long time... Like you said. international versions I blame Interbrau or whichever international bought them up. They fucked up Loewenbrau, too. (although there I think the issue was it started getting made here... can size changed from 500ml to 473) Can't drink it anymore as the preservatives give me a headache I don't get from actual imports like Holsten For domestic canned bevvies I'm more about local ciders from Brickworks with beer usually being Steam Whistle or Mill Street...
Jameson's is middling but good for the price, though Tullamore D.E.W. is better if you like Irish whiskey. Johnnie Walker Red Label is a decent cheap blended Scotch. We're in a cost-of-living crisis so I'm investigating what I might have to settle for drinking when I'm a pensioner. If you want to talk actual single malts, Balvenie Doublewood or Laphroiag 10-year old are the tits. Jura 10-year old is acceptable. If you pay over £35 a bottle you are just being a pretentious cunt with more money than sense.
It's not offensive, you just have to say it in a heavy Italian accent while wearing a velvet tracksuit and making your fingers do this:
yeah, jameson's was our basic rail shot. a lot of sandwich boards in front of patios mentioning $4-5 shots, usually paired with Jaeger. Laphroaig is one of those super peaty ones, I found. (at least I think that's the appropriate adjective for when it's dominant tone is more ash than oak?). I can enjoy a couple, but allowing it significant influence in a path to drunkenness is ritual suicide. DOn't think I've had the Balvenie?
Peat is smoke, not barrelwood flavour. It's partly decayed plant material from watery bogs. You can burn it, and the smoke is used to dry the barley that makes the whiskey.
Update - it's OK, but nowhere near as nice as the gin and there are better flavoured rums (Black Magic is a solid one, better than Kraken or Rumbullion).
Worst thing I've ever voluntarily done to myself was in college when I tried a tequila boilermaker. The fact that I'm still alive should tell you that I never did that again.
cheers. My connoisseurship extends to "good","meh",with occasional "oops, killed the bottle". but yeah, that'd make sense as to where that layer of the flavour came from.
I swore off of tequila for a long time due to a bad experience, but it was because I was young and dumb and didn't know that Cuervo Gold is barely tequila. Since then, I drink only 100% blue agave tequilas and have never had a headache after, much less a hangover. And I drink a lot of it.
Seek professional help. Ardbeg tastes of sulphur. Go lick a fucking volcano if you like that shit in your mouth.
My freshman year of college I had a German roommate who was 30 years old. So I learned how to drink. One night he says to me, "We're going to Ginger's place and drink tequila tonight!" Ginger was a friend of his, who was about my age, and cute as fuck. (He met her when he was living in a small town in TN for about 10 years before he went to college, and he found out that she was in school at the same place we were.) We did tequila slammers that night. I ended up on the floor, trying not to barf, while he was saying to me, "Come on, Tucker! Puke your guts out and drink some more!" The next day, her apartment burned down. No shit. I didn't touch the stuff for another 15 years. When I did this was the result. I've since figured out how to properly handle the stuff, but I also do so while giving it the side-eye like I'm someone who suspects the person talking to my girlfriend is going to start maccing on her the moment my back is turned.