Welcome To The Bourbon School Of Bourbon
Last night, cracked open the ol’ bottle of [correction: Laphroaig, need more coffee] 18-year Scotch, had a couple fingers of the stuff with a friend, drank down that warm smoky gold — I think I could taste the Druids they sacrificed in the bog.
Mmm. Sacrificial booze.
I wouldn’t say I’m particularly well-versed in the hard stuff, but I’ve got my choices. For gin, I love me some Bluecoat. For vodka, it’s Tito’s or it’s a punch to the mouth. Scotch I drink and enjoy more widely: right now, have bottles of Lagavulin, Balvenie Doublewood, and Johnny Walker in the Lazy Susan. (Yes, I keep all our booze in a Lazy Susan. Or, perhaps, a Lazy Boozan? Shut up.)
But one drinky-drink I’m not well-versed in is bourbon.
Few times I’ve had it in the past I found it to be a lot harsher than Scotch — instead of smooth and warm we’re talking razors boiled in distilled water — but that tells me I’m just not drinking the right stuff.
So, bourbon nerds, come together.
School a brother on your lovely drink.
What should I be drinking?
What should I be avoiding?
What don’t I know about the stuff?
Bourbon: It’s What’s For Dinner.