Canberra's Whisky Culture

Worked in England for some time & my boss was a Scottie. Every Thursday evening we would go out to a different pub and George (my boss) would order two of every scotch in the pub, and we would then proceed to have a scotch tasting. Good time, but I still cannot remember how I got home some nights – 30m away. Pre RBT.

Mekong whiskey – is that the one where they print the date of distilling on the back of the label so that you can see that it is “fresh” and you are drinking it within 3/4 weeks of distilling. Yes, the pain!

RandomGit said :

If you enjoy pain then I recommend Black Douglas.

I purchased a bottle of Mekong whisky in Thailand. It really does smell like paint stripper! Tastes like it too. Cant expect too much for $5AU I guess.

XLTerMinator1 said :

Faulty question. It’s like going to a restaurant and asking the waiter “what’s good?”. If you like peanuts, the chicken satay is great. If you have a nut allergy, it’s not so good.

Similarly, whisky is a very personal taste arena. I can appreciate all whiskys, but if prodded for my favourites, it would be Balvenie and Aberlour. Islay malts are big hitters – on occasion I’m up for them, but generally I can get a similar effect from sniffing a bottle of Dettol. There are four widely recognised whisky regions – Lowlands, Highlands, Speyside, and Islands. The vast majority comes out of Speyside, and it’s due to the fact that, in general, it’s pretty bloody good, and I tend to sway towards them. But a Highland Park is a magnificent beast as well, by not having the medicinal flavour that a lot of island malts have.

Lark distillery in Tasmania also does a very lovely single malt – go Australian made.

My advice is to not pay attention to what people recommend on this forum – my perfect single malt is, well, my perfect single malt. I don’t know what your’s is – you need to find this out for yourself.

My suggestion is to try a few from all regions, and see what works for you.

As for serving, I’d be going with Pommy Bastards #24 answer. Dash of water, nothing else, and room temperature. And if it’s a single malt? Don’t put it in a shot glass and slam it down – ask for them to put it in a brandy glass, and sniff and sip, will be much more enjoyable. Work in opposites – “Single Malt – Multiple Sniff and Sips”. “Blended – Suitable for slamming or mixing”. “Double Malt” – maybe try reading a book…

I find it interesting that you state the obvious that taste is subjective and asking others opinions is worthless, and then go on to give some of the best information yet. So, thank you for that. I have heard that Lark in Tasmania has just been rated in the top 10 whiskys in the world ( I imagine the water has something to do with it) and am eagerly waiting a bottle when my wife visits Hobart in a couple of weeks.

apparently the japanese make a right fair tipple, but the asking price has never allowed me to test these claims – anyone?

A true wanker will point you in the direction of the little known award winning Australian scotches.

Sullivan’s Cove and Lark Hill Distilleries are two of the world’s best.

Strangely enough it’s hard to find them in Canberra.

If you enjoy pain then I recommend Black Douglas.

Faulty question. It’s like going to a restaurant and asking the waiter “what’s good?”. If you like peanuts, the chicken satay is great. If you have a nut allergy, it’s not so good.

Similarly, whisky is a very personal taste arena. I can appreciate all whiskys, but if prodded for my favourites, it would be Balvenie and Aberlour. Islay malts are big hitters – on occasion I’m up for them, but generally I can get a similar effect from sniffing a bottle of Dettol. There are four widely recognised whisky regions – Lowlands, Highlands, Speyside, and Islands. The vast majority comes out of Speyside, and it’s due to the fact that, in general, it’s pretty bloody good, and I tend to sway towards them. But a Highland Park is a magnificent beast as well, by not having the medicinal flavour that a lot of island malts have.

Lark distillery in Tasmania also does a very lovely single malt – go Australian made.

My advice is to not pay attention to what people recommend on this forum – my perfect single malt is, well, my perfect single malt. I don’t know what your’s is – you need to find this out for yourself.

My suggestion is to try a few from all regions, and see what works for you.

As for serving, I’d be going with Pommy Bastards #24 answer. Dash of water, nothing else, and room temperature. And if it’s a single malt? Don’t put it in a shot glass and slam it down – ask for them to put it in a brandy glass, and sniff and sip, will be much more enjoyable. Work in opposites – “Single Malt – Multiple Sniff and Sips”. “Blended – Suitable for slamming or mixing”. “Double Malt” – maybe try reading a book…

I beg to disagree Dr Shrink, the American equivalent is not whisky as we know it, nothing like it in fact, made differently and not at all similar. Though that is not to say they are not pleasant drinks in themselves.

Filthy’s in Kingston has by far the best range for canberra pubs. However, whisky drinkers are punished in this city with RSA laws preventing it being served neat. Fine if you like ice, but I find it ruins the taste. You might get lucky with an educated bar tender who ‘forgets’ to do so, but its a peril for any whisky wanker who wants to drink it in public. Better to save it for home.

By the by, there are some good American whisky’s if you prefer more of a bite/oaky flavor than the sweeter Scot/Irish brews. Makers Mark and Wild Turkey have good aged versions in most places that might appeal. Certainly worth trying out.

I will add a drop of water to a single malt, a very small drop, not to blended though. Anyone who adds anything else should be banned for life from drinking the stuff, as they are wasting it. Especially. ****Ginger Ale**** shudder…

My recommendation is Lagavulin, sadly not cheap, but very nice. As per most of the above Dalwhinnie, Laphroig, Oban and Talisker would also be high on my list of recommendations.

I’m new to Canberra, but when I used to come here on business going back 5 or 6 years, there used to be a joint called Filthy McFaddyen’s in Kingston. Now, whilst I firmly believe that Irish Theme Pubs are a crime against good taste, they had the best selection of malts I’ve seen since Scott’s Bar, Rose St, Edingburgh! They had things you only read about on that list. The owner had a weird thing about not adding water; I’ve never met a Jock who doesn’t add a few drops to bring out the peat!!! Bunahabbin (Islay), Glendronach 18yr (Speyside), Glennfarclas 25yr (Highland), Auchentoshan (Lowland) are my pick of the regions and of course Talisker (Skye) is a bloody gem – though not for the faint hearted!

harley said :

I’m a fan of Glenquagmire.

Glenshorrock sounds like urine but Glenquagmire sounds intriguing.

Where do you buy this one?

Giggidy giggidy.

Nothing like a good Glenshorrock when its twilight time…

i just named my new son ‘islay’ – after his great grandfather, but secretly after the most excellent single malts therefrom! (shh, don’t tell his mum this…) ; )

a bottle of ardbeg was procured with which to wet his head.

I’m a fan of Balvenie. I enjoy Glenmorangie and Glenlivet also. Balvenie,\ I’ve only been able to find in Duty Free shops in Aus, readily available in the UK I’m told.

Muttsybignuts said :

…I would also like to know the controversial answer to the question, “How should Whisky be taken? Neat, on the rocks, with water? All suggestions gratefully received. …

Always neat, then add a dash of water. Let it air for a while first, to open up a little, have a bit to get an idea of the flavours, then a bit more, then add about slightly less water than the whisky which will bring the character out pretty effectively.

Never add ice. Or soda water. I think Iain Banks in the aforementioned book made a point of mixing his samples from the various distilleries with the water that it was sourced from, but there’s no big deal to it.

Thank you all for the suggestions. I suspected that proper whisky drinkers would frequent this site. And, I am overwhelmed with how quickly so many answered, meaning that it is a passionate subject which demonstrates why whisky is worth getting in to.

I would love to have more recommendations however I would also like to know the controversial answer to the question, “How should Whisky be taken? Neat, on the rocks, with water? All suggestions gratefully received.

As an aside Iain Banks is a brilliant writer ( well his old stuff is anyway, I haven’t read anything for a few years). I will be hunting Raw Spirit down ASAP.

Laphroig or Dalwhinnie. Or be a little adventurous and drink Drambuie, my poison of choice.

caf said :

Clown Killer: Whiskey appears to be the drink of choice for those who wear knee-high socks and jackets with leather patches on the elbows, so it oughta be banned.

I’m more likely to wear a kutte.

I highly recommend reading “Raw Spirit”, Iain Banks’s quest for the ultimate whisky, available at the public library.

Clown Killer: Whiskey appears to be the drink of choice for those who wear knee-high socks and jackets with leather patches on the elbows, so it oughta be banned.

Lovely to see all the recommendations for Laphroaig, to which I’ll add that their quarter cask is well worth a taste as well – as CK notes some people do find Laphroaig a bit too peaty and iodiney but the quarter cask expression is much smoother.

Ah – “expression”. A wanker word. But such is the language that’s used for single malts. Best not to worry about perceptions and simply drink.

It’s worth exploring them on a regional basis. I’m wedded to my “Islay lovelies” (Laphroaig, Lagavulin, Ardbeg etc) but have found Talisker to be perfect for cold, rainy Canberra nights, while Aberlour, being a light and easy Speysider, is perfectly reasonable summer drinking. 1st Choice Liquor in Phillip has a good selection at reasonable prices, though maybe do a little research first…

I’ve always been a Laphroaig man, (and a total whisky wanker)

18 yr old cask strength is better than the 10 yr old “ordinary”, though the 30 yr old is well worth it if you have the cash.

All of Jim’s choices are all excellent, I would only add Bowmore and Lagavulin

Yeah, anything with ‘Glen’ in the name seems a good choice lol

I’ve got a mate called Rocco who is a really nice single maltese bloke. He’ll be more than willing to look after you.

I’m a fan of Glenquagmire.

Try a whisky from each of the major regions and discover what style suits you best.

Here’s what I usually have sitting on the bench:

Islay: Laphroaig, or Caol Ila when I can find it again
Speyside: Glenfiddich (best bang for buck is the 18y/o)
Highland: Dalwhinnie
Lowland: Auchentoshan (found at 1st Choice in Philip, after a brief search)

Personally I’m a big fan of the Islay malts, in all their smokey goodness. Laphroaig was described to me as “drinking a wet bonfire” and it’s reasonably apt.

There’s a fair bit of regional variation in the malts and then the various house styles. It’s more than a magnificent journey, finding your way though it all. The islay malts like (Laphroig, Ardberg, Lagavulin etc.) had been my favourites for many years but they can be a pit peaty and iodiney for some. Talisker from Skye is a little softer. Then there’s the highlands, lowlands and probably inbetweenlands to try.

the Macallan Sherry Oak Cask 18yo is my malt of choice at present, a very pleasant drop indeed and robably the pick of the Speyside malts.

I’m not usually one to spruik places, but I know from experience that the Burns club has a great range of good single malts.

My old man is a single malt demon and I’ve tried a few absolute rippers there over the years.

If you’re not sure of what you like, then there you have the option of buying nips and trying different types to see which one floats your boat.

I’d also add Dalwhinnie (a favourite), Oban, and Talisker to the above list.

If you’re into something sweeter, then I’d also suggest whiskey liqueurs like Glayva, or Lochan Ora. Beware though… highly drinkable, but they come with a kick like a mule.

Laphroig +1

I’ve been a big fan of: Laphroig, Ardbeg, Glenmorangie, Highland Park, Aberlour, Glenfarclas, Glenfiddich, Glenlivet