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"Dear Liquor Stores: Since When Is "Peaty" A Taste?" "Is Cheap Gledinvelt Worth It?"
So while I was out today, I picked up some Canadian Whiskey. I had originally gone to pick up Some Wild Turkey, but they were out, so whatever. Anyways, I spotted some Gldeinvelt whiskey for around $20 to $30, and I was a little curious.
As a whiskey drinker, I decided to ask a clerk if I should purchase it. She told me that its flavor was somewhat peaty, and smokey. Smoke is a gas, I believe, and my only experiences with peat have been with peat moss. What I'm getting at is "What does this particular bit of whiskey taste like? As someone who's been asked to describe the taste of a few whiskeys, I know that sometimes it's a little hard to think of the right adjectives, but I can damn well come up with things better than "peaty." |
Get some peat moss. Smoke it over a fire. Enjoy (or don't).
That is the taste he was describing. |
I suspect they make up all these fancy words to describe whiskey cause no one wants to admit it tastes like hot, burning ass on fire, and the only discernible difference between five and five hundred dollar whiskey is the latter burns additional holes in your pockets. It's like the Emperor's new clothes. That are on fire.
Doesn't peaty mean swampy? |
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Okay but health issues aside, is there a difference taste-wise?
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Edit: A kind of cooking that leaves the flavor of the smoke (which differs depending on the wood, hickory is popular) in the food. Which is how something can have a smokey flavor. |
My whiskey comes out of a bathtub- be glad for what you get
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I'm factoring in price - in my area, a 750mL or Wisers is something like $20, while a 350mL of 18 year old Glenlivet is something like $30 - as well as taste. And I have been known to have terrible taste. |
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