Jump to last page. I think I've been drunk once this year. I don't really see the appeal. After a few drinks you stop tasting whatever it is that you're drinking, and it's expensive to get drunk anyway not to mention of course that it's not good for your health! Since I started appreciating Scotch single malts in particular several years ago I pretty much stopped getting drunk maturity might've played a part also!
I think the only time I've been drunk since my son was born 3 years ago is last year when I went out of town to a wedding and didn't have my son around to take care of. Otherwise, except for maybe a couple times a year, I don't have any more than 3 oz.
I can't imagine being drunk and then having my son need me for something. I enjoy Wine or Whisky but I know when to stop - I drink for the taste and fun but not because of the effect of alcohol so I do not get drunk. I generally limit myself to two to three drams of whisky a week 25ml to 30ml per drink , and usually never more than two drinks in one night.
The only exception to this rule is at our Scotch Tasting events, where we have between five and six bottles, but then the drinks are spread out over four or five hours, and interspersed with water and fairly simple food. As systemdown has said, I don't see the appeal in getting drunk: I'd rather enjoy the taste of what I'm drinking, and remember the conversation with good friends.
Appreciation over inebriation! I'm with valuewhisky and maltster on this one. It's amazing how my two little kids have a sobering impact. It's not that I fear I would have to drive to the hospital in an emergency or something, my wife is around too and does not drink much.
Rather, it is more having to go through the high energy routine of child care, job albeit mostly during the week, house maintenance and yard work, being a husband etc. It's happened a few times and trying to chase around kids with a headache and cottonmouth on a weekend morning is not fun.
Mainly though it happens when on vacation with my family and my father has a heavy hand pouring red wine. Fortunately there is lots of child care around the next day. Even if I could, I just don't like the feeling of being overly intoxicated. Fortunately I have an innnate switch and lose my desire to have more after 2 to 3 drinks over a few hours.
YakLord Wow, that's some serious restraint to have only 3 oz. I limit myself to one pour 4 nights a week, but a pour is almost never less than 1. I tried to limit to 3 nights a week for a while, but I couldn't hold out there :-P. Maybe this is just because I'm lucky enough to have a son who goes to be early, so I always have a couple hours of quiet time in the evening.
When he gets older and bedtime gets later, I may not be able to have so much whisky. So, two to three nights a week, I get to sit down with a good book, or curl up on the couch with my wife who is also reading , and enjoy a wee dram. YakLord I can relate to that. I wouldn't be able to drink this volume of just single malt. That keeps costs down overall. I'll have proper drams a night 5 or 6 nights a week. I take a week or two off every couple of months "two weeks without drinking is a new liver!
It's fun once in a while. I'm thankful that I am not built for it as an ongoing state. I've long held the belief that the more one drinks the less the enjoyment. However, I don't subscribe to the notion that to have a drink every day is injurious to health. SquidgyAsh I hate you SquidgyAsh I love you SquidgyAsh Define drunk? Unable to drive? All the time Almost never. Somewhere in between? As often as I feel like, which isn't that often. It's almost never on whisky though As long as I don't hurt anyone, or get behind the wheel, I don't see any issue.
Wodha Hahaha thanks? I'm sorry? I'm confused! For the record since I just realized I didn't say anything about how much I drink I tend to have whisky around 4 to 6 nights a week and I usually cap it at 2 60 mil drams.
The exception will usually be tastings. Then I might have up to 12 drams most so far in a tasting session but more often then not those tend to be half drams and I usually spend 3 or more hours with lots of food and water in between.
Beer I'll have a couple of times a week mainly due to my job, but even though I work around some really good beer I'm not such a fan of it since I find a glass or two and I can start feeling drunk. This is a blog, not a medical journal — cut me some slack. BTW, in my opinion, I think a 2-oz. For me, I get servings out of a bottle. Great research. Finally, I have something to show my wife, who prefers wine, and complains about the cost of my Scotch love.
Basically I just started getting to know good whiskies. I bought a JW black label again, I just started learning and the bottle is almost empty after a month and a few days. I think one can get tired of the same dram night after night, even of top-quality stuff. I just found your blog and really have enjoyed reading it. For a newbie you sure have a great grasp on the subject.
Please keep up the great writing. I love good scotch. But you are comparing apples and oranges when you compare drinking scotch at home vs the cost of drinks outside. The bottom line is that a bottle of good scotch is more expensive than other liquors.
But you do get what you pay for. I have to agree with Don. You cannot compare drinking Scotch at home to having drinks out at bars. If anything, you are showing that drinking single malts will most likely cost you a third to double that of a comparative drink. I do enjoy my Scotch, but by no means is it inexpensive. I might drink a few glasses of Scotch 4x a week. I generally go through about 2 bottles a month of the good stuff. Are most people in agreement that 2 fl.
Hi Rohit. I just wanted to say thank you for writing this. It was a great way for me to relieve my financial guilt lol. I literally started drinking scotch about a weekish ago.
The one I got today was Laphroaig So delicious! Keep writing. I usually try to have at least 4 bottles of good entry level bottles open at a time. If, on the other hand, you tried Scotch whisky for the first time and hated it, thought it was too smoky, or tasted like medicine or ashtrays, it probably came from Islay.
Islay whiskies get their signature flavour from smoking peat — the same vegetation that Scots have long been burning to heat their homes — in order to dry the malted barley used to create whisky. The results are polarising; some purists believe the peat takes away from the true flavour of the whisky, others become addicted, perpetually searching for something peatier.
The amount of peat used varies widely. Bruichladdich is the only Islay distillery known for its non-smoked whiskies. Laphroaig , on the other end of the island and the other end of the peat spectrum, unapologetically overwhelms the palate with peat. Wine drinkers like to talk about terroir: the environmental condition, geology and geography that give a wine and the grapes that make it its unique flavour.
Even an amateur drinker would probably know in one sip whether a whisky came from Islay. Pushing a barrel of Bruichladdich whisky. The whisky truly tastes like Islay, distilled — of the peat bogs that cover the island, of the smoke and fire used to stay warm during a seemingly endless winter, of the salty aftertaste of the sea.
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