Quote from: Clockd 0NeThats a mightly fine drink bear  

Ive just finished one of my bottles of Jamesons, Im looking for something a little more full to tempt my palate now as I have plenty of the run-of-the-mill whiskies on my shelves.

Grab some Laphroaig.  Very very richly flavoured, its yummy

If you like an e in your malts, Bushmills is quite nice too.  Not as interesting IMO, but still plenty good.

Quote from: Clockd 0NeWhisky is a very personal thing, some cant stand the peaty or smoky highland malts, some much prefer them. Age is usually a good indicator of a fine whisky but again, it shouldnt be taken as the only indicator. The best method is to taste for yourself and discover

Islay malts have a tendancy to be smoky too.

QuoteDont be afraid to open up the whiskey with an ice cube or a drop of water (preferably not from the tap), depending on the strength and type of whisky this can release a lot of flavour.

Whaat?!!!!!!!!!!!!! :shock:  :shock:

Fish swim in water

You have to be careful, adding the wrong kind of water isnt a good idea and can affect the flavour adversely.

Of course, thats why you should try and find a regional spring water or use a bit of trial and error. Some benefit from this, some dont.

I always served a bottle of spring water with the higher proof scotches at the pub. It took some talk to convince the snobs--but even they realized after a taste, that diluting a 55% casking back down to 40% awoke all kinds of new flavors.

It must be a neutral water though, and with a few whiskeys, a naturally carbonated, calcium rich mineral water, such as Gerolsteiner, can be of benefit.