Hmmm.  Haven't tried that.  While I'd usually gravitate to a single malt over a blend at that type of price, it's aged for 18 years, and I haven't ever had a "bad" 18 year old whiskey.  :teehee:

 

The only type of whiskey that I drink is the kind that comes out of a bottle.   :mellow:

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Which is it, I've seen it spelled WHISKEY amd WHISKY........ What's the differance?

 

 

Scottish and Japanese stuff gets the "no e" spelling usually. 

American and Irish liquor producers (and copy editors) tend to favor the spelling WHISKEY, while Canadian, Scottish, and Japanese producers (and copy editors) tend to favor (or should I say, favour) WHISKY.

<p style="color:rgb(51,51,51);font-family:Georgia, Times, 'Times New Roman', DroidSerif, serif;font-size:15px;">The controversy:

So we have two things going on here: copy editing style and actual liquor style. The big question is: Are WHISKEY and WHISKY just two different spellings of the same word, or are they two slightly different words describing two separate groups of spirits? What do you do if you're a resident of Scotland writing about Irish whiskey or an American writing about Canadian whisky?

<p style="color:rgb(51,51,51);font-family:Georgia, Times, 'Times New Roman', DroidSerif, serif;font-size:15px;">A solution:

Up until quite recently, The New York Times tackled the problem by spelling everything the American way (with an E), regardless of the spirit’s country of origin. From Kentucky bourbon to Islay malts, everything was “whiskey” to The NYTimes. But then, last February, the venerable newspaper made a decisive change.

<p style="color:rgb(51,51,51);font-family:Georgia, Times, 'Times New Roman', DroidSerif, serif;font-size:15px;">After receiving a raft of complaints from some serious Scotch whisky drinkers, the paper re-tooled its approach to follow that of many specialized spirits publications, spelling each type of spirit according to the way favored by its country of origin. So, while American-produced varieties such as bourbon, rye, and Tennessee - as well as the Irish stuff - kept their previous NYTimes-styled "whiskey” spelling, the stuff from Scotland, Canada, and Japan now would be referred to as “whisky.” Makes a lot of sense, I think.

 

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The only type of whiskey that I drink is the kind that comes out of a bottle.   :mellow:

Always the discerning type, huh?

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Hmmm.  Haven't tried that.  While I'd usually gravitate to a single malt over a blend at that type of price, it's aged for 18 years, and I haven't ever had a "bad" 18 year old whiskey.  :teehee:

 

I would usually agree. I just happened to be in the company of a Johnny Walker man as he was opening his gifts haha.

 

I have to say, I preferred the Platinum over the Blue. Pretty smooth stuff.

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Always the discerning type, huh?

Sure. I'll drink that discerning type too, but I've never had that flavor before. Can I get that at ABC?

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Scottish and Japanese stuff gets the "no e" spelling usually. 

 

 

Thanks!

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Sure. I'll drink that discerning type too, but I've never had that flavor before. Can I get that at ABC?

 

I range all the way from Old Crow to Balvenie 21.  I'll take what I can get and occasionally splurge.

 

 Not sure if ABC will stock that one or not.  I've seen the Blue there, so maybe. 

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I range all the way from Old Crow to Balvenie 21.  I'll take what I can get and occasionally splurge.

 

 Not sure if ABC will stock that one or not.  I've seen the Blue there, so maybe. 

 

Actually just found out I'll be drinking some Patron tonight.  Going to go to La Nopalera for some Mexican food then head over to my house, start up the fire pit, and my friend will crack open his bottle of Patron that I coincidentally gave to him at Christmas.

 

Maaaaaan....the things you have to do for friends. 

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Actually just found out I'll be drinking some Patron tonight.  Going to go to La Nopalera for some Mexican food then head over to my house, start up the fire pit, and my friend will crack open his bottle of Patron that I coincidentally gave to him at Christmas.

 

Maaaaaan....the things you have to do for friends. 

 

Sounds pretty rough.  Hang in there, man. 

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I wonder what Mexican food taste like in Florida.

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I wonder what Mexican food taste like in Florida.

Pretty much the same as everywhere else I've had it. And I've worked in Dallas and San Diego on contracts before.

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Pretty much the same as everywhere else I've had it. And I've worked in Dallas and San Diego on contracts before.

 

Interesting. When I've been back East before (NY, NJ) I thought it was much different. I even think they do it a little different in Texas, but SD is certainly similar to what we get up here.

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Interesting. When I've been back East before (NY, NJ) I thought it was much different. I even think they do it a little different in Texas, but SD is certainly similar to what we get up here.

 

It can depend more on the restaurant more than the location.  I've had bad Mexican all over as well.  

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I got home from work and found my landlord left this at my doorstep:

 

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Nice Guy!

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Well I have nothing on my calender for Thursdays so........ By this time tomorrow I'll be starting a road trip to a drunk lol

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I wonder what Mexican food taste like in Florida.

 

I've had good and bad Mex-cuisine in FL.  Then again, I've had good and bad Mex-food in Mexico, so…..

 

  Thanks to Bobby Flay and Rick Bayless people all over the states are getting a little hipper as to what it's supposed to be.  There will always be those places that sling the overly-Americanized slop  -  but as long as they have a few decent salsas (one of them heavy on the capsaicin) I'll manage

 

Up here - the best spots seem to be those that are sort-of "high-end" and although they take liberties with being authentic - there are a few very good  places of that ilk.  There are also a handful of solid taquerias spread about and a great pulqueria in ChinaTown of all places.

 

Thread specific - The place linked above has a very good tequila and mezcal list - replete with the now-common infusions of chills and herbs. 

Serrano and Desert Sage mezcal-rita anyone?  :yes:

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I've had good and bad Mex-cuisine in FL.  Then again, I've had good and bad Mex-food in Mexico, so…..

 

  Thanks to Bobby Flay and Rick Bayless people all over the states are getting a little hipper as to what it's supposed to be.  There will always be those places that sling the overly-Americanized slop  -  but as long as they have a few decent salsas (one of them heavy on the capsaicin) I'll manage

 

Up here - the best spots seem to be those that are sort-of "high-end" and although they take liberties with being authentic - there are a few very good  places of that ilk.  There are also a handful of solid taquerias spread about and a great pulqueria in ChinaTown of all places.

 

Thread specific - The place linked above has a very good tequila and mezcal list - replete with the now-common infusions of chills and herbs. 

Serrano and Desert Sage mezcal-rita anyone?  :yes:

 

Ha, as you know NYC, NYC is one of the few places I've visited on the East Coast - and while I certainly wasn't searching out mexican food, I had it once or twice. It wasn't bad - just toned down I guess I'd say. 

 

We have very Americanized places here too, and 72% of the population is Hispanic. It doesn't mean it's bad at all, I still enjoy it.

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Interesting question here..........

 

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Bump for Minocran.

 

And who am I kidding here... Deacon, Rico, NYC, Drifter, and myself too.

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