whisky

The flow rate is quite high which means there's a high speed out-gassing of very strong whisky fumes that hit you right in the face.

Some people have a bottle of whisky at their desk, but they don't spend all day nursing it.

As rum is generally blended, like Cognac - that's probably a better analogy than single malt whisky.

Differences in barrel types are immediately obvious in whisky - try Balvenie or other distilleries that offer different barrel-aging options.

The last thing you need with a whisky inflicted hangover is to be around the smell and fumes of more whisky, especially when it's hitting you square in the face like a small gale.

Though I would suggest some local whisky from Whistling Andy's in Bigfork, RoughStock in Bozeman, Willies in Ennis, etc.

The problem is a lot of people can't afford an artisanal $15 whisky sour, but a 25-year-old single software developer bringing in $100k doesn't have to think twice about buying three of them.

I also enjoy a good cheese, but living in Scotland I stick to Whisky when it comes to spirits.

I guess other items that could work this way more interestingly than gold are whisky & wines.

For the next two hours (and for my sins I suddenly realised) I filled whisky casks.

Apparently the Madeira people didn't like them using the name in marketing and/or the barrels for whisky, so they had to stop producing it.

Way to bias the discussion by segueing into to wine and/or whisky!

Barry Blesser suggests that "raising the loudness of music, like a double shot of whisky, elevates the intensity of the experience".

The job mainly entailed rolling filled casks from the filling store into the warehouses, unloading empty casks delivered from the coopers, moving and loading casks of mature whisky into lorry trailers, internal cask movements and cask "dipping" and inspections.

It's so engrained into berlin clubbing culture you perform this ritual when you order a "vodka mate" or a "whisky mate" from a bar: they hand you the 500ml bottle (the 330ml is lame) then you take a big swig and hand it back, the bartender then free pours the spirit in topping it up, charging you depending how much you swigged and if you've tipped before.

A Johnny Walker label without the word 'Whisky' would still make people think of it as whisky.

Whisky goes through peaks and troughs, but, like coffee (whose trees take a few years to yield fruit), supply lags demand.

But, as we say in the water industry, Whisky's for Drinkin', Water's for fightin' over!