Swiss Whisky - Page 3

#41 18.01.2011, 11:20

	Quote:	Leni
	Yes, but I spelled it correctly!

yup sorry, I corrected my post, I've never seen it written before only said, I learned all my Gaelic phonetically

Big Mara · #42 18.01.2011, 12:20

Here is also a SWISS WHISKY.
It is distilled in Port near to Biel.
http://www.lakeland-whisky.ch/de/page/id/7

This malt whisky I find is not bad, with a taste more like Speyside Whisky.
Mellow, without the "Bite" of an "ISLAY WHISKY".

Take a look at the site, it shows more than just whisky.
Salut Zämma

Leni · #43 18.01.2011, 12:23

Oh....when I saw the name, I thought it was distilled in Cumbria.

Big Mara · #44 18.01.2011, 12:26

Salut Leni
The cumbrians can only drink the stuff.

Gastro Gnome · #45 18.01.2011, 12:44

	Quote:	MathNut
	Care to drop a couple of names? I know someone who's partial to his Caol Ila and his Lagavulin too; I tried him on an American bourbon once (I know nothing about them so just got the most expensive-but-still-affordable one they had in duty free don't even remember what it was now) and he wasn't impressed at all. What should I be looking out for?

When I say that sometimes bourbon or rye would work where a scotch wouldn't, I mean something like a Manhattan cocktail. This means that the drink is chilled so that the flavour and consistency changes, like in a martini where juniper and other flavours emerge, you can find the same thing happening with the whiskey. On the other hand, a single malt in this role would be wasted as its delicate notes are already present at room temperature and you'd actually dull them when cooling the drink (no ice in Scotch!!!).

For a rye try Sazerac 18 year old.
For a bourbon try Rip van Winkle 15 year old.

I'm no expert and I suspect there are some good micro-distillery products out there.

E. Neubauten · #46 18.01.2011, 13:47

Another Swiss Whisky is 2 Ravens, produced in cooperation with the Rosengarten brewery (of the Einsiedler beer; "powered by maisgold spezial bier"

) and distilled by Gebr Kumin.

It is not bad, but it lacks a certain smoothness you will find in "proper" whisky. It has this freshly distilled raw alcohol quality to it that makes it taste more like an eau de vie instead of whisky.

neddie · #47 18.01.2011, 14:06

But is the Swiss whisky mixed by a Swiss whisky mixer?
Or was it the Swiss witches switching their Swiss Swatch watches?

piazza · #48 18.01.2011, 15:09

I have a bottle of the Telsington II at home - the one from Liechtenstein. Actually thought it was quite a smooth drop.

Also ended up visiting the distillery a few weeks ago out of curiosity. Its easy to dismiss the quality of this due to its age, but having spoken to the head distiller he explained how the weather conditions in Liechtenstein speed up the maturation process.

Its actually a good drop to wean a non-whisky drinker to beginning to appreciate good whiskies.