Peter's Profile

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  • Where do we goâ...

    Last post: Peter on 14.03.11 at 01:50 | Started by Hippynz on 04.08.10

    Great work Bart all the best with The Whisky Shop, I love specialist stores. The atmosphere of the 'hallowed spirit' is great.
    While I agree that from a purist perspective all single malt whisky should be left till it is aged to perfection, whose perfection are we talking about? Taste in almost every area of life, but especially those lovely (and not so lovely) solids and liquids we put in our mouths, is subjective. While age, experience, education and exposure in/to whisky has no doubt given you authority Bart. Authorities do not always agree. That being said, as I am relatively young in whisky drinking years, still developing my pellet and preferences, I would happily defer to you in almost all things whisky.Younger whiskies however do have their place, as I am sure you know as a retailer, they serve several functions. As an entry point these whiskies are far more accessible for clear economic and availability reasons. Furthermore it is availability of these whiskies that make their older Brothers and Cousins more sort after and valuable. It is in fact the limitedness of these whiskies after first bottling and the portion sent for blending, that plays a big part in the mystique of the older product. What I enjoy is to follow the development of flavour notes though the various ages. It is the rawness and potential of the younger whiskey that draws out the understanding of its aged counter parts. This gives great excitement at the realisation and enjoyment of those potentials come to fruition.

    Perhaps some innovative distillery will create some kind of pre purchased whisky stocks. Allowing you to buy whisky in the cask by bottled volume when they are deciding how much to set aside for additional years. Purchasing at the 8 or 12 year retail value allowing the distillery to use the capital to create more revenue and allowing customers to save a tidy sum by waiting on their scotch for 13 to 17 years. This could potentially see more high potential whisky see its way to maturity.

    But most importantly, whatever you are drinking ENJOY IT.
    More about Where do we goâ...

  • The Father's Day Cocktail

    Last post: Peter on 14.03.11 at 01:47 | Started by DawnBreaker on 15.08.10

    I found this smoother and easier to drink then JW Red or Black. I can see how it would work well in a cocktail. most other quality whiskies would wasted in a mixed drink. More about The Father's Day Cocktail

  • Where do we goâ...

    Last post: Peter on 14.03.11 at 01:47 | Started by Hippynz on 04.08.10

    Great work Bart all the best with The Whisky Shop, I love specialist stores. The atmosphere of the 'hallowed spirit' is great.
    While I agree that from a purist perspective all single malt whisky should be left till it is aged to perfection, whose perfection are we talking about? Taste in almost every area of life, but especially those lovely (and not so lovely) solids and liquids we put in our mouths, is subjective. While age, experience, education and exposure in/to whisky has no doubt given you authority Bart. Authorities do not always agree. That being said, as I am relatively young in whisky drinking years, still developing my pellet and preferences, I would happily defer to you in almost all things whisky.Younger whiskies however do have their place, as I am sure you know as a retailer, they serve several functions. As an entry point these whiskies are far more accessible for clear economic and availability reasons. Furthermore it is availability of these whiskies that make their older Brothers and Cousins more sort after and valuable. It is in fact the limitedness of these whiskies after first bottling and the portion sent for blending, that plays a big part in the mystique of the older product. What I enjoy is to follow the development of flavour notes though the various ages. It is the rawness and potential of the younger whiskey that draws out the understanding of its aged counter parts. This gives great excitement at the realisation and enjoyment of those potentials come to fruition.

    Perhaps some innovative distillery will create some kind of pre purchased whisky stocks. Allowing you to buy whisky in the cask by bottled volume when they are deciding how much to set aside for additional years. Purchasing at the 8 or 12 year retail value allowing the distillery to use the capital to create more revenue and allowing customers to save a tidy sum by waiting on their scotch for 13 to 17 years. This could potentially see more high potential whisky see its way to maturity.

    But most importantly, whatever you are drinking ENJOY IT.
    More about Where do we goâ...

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