Quote:
Originally Posted by sebastian_dangerfield
Japanese "Scotch" is on par with Scotch from Scotland. Maybe it's a thing with islands, or island water, but they can be quite similar in taste and quality. The only difference I've noted is Japanese "Scotch" lacks peat, and tends to be less sharp taste in the nose, more sweet. But it's quite good.
I would not drink any Japanese bourbon clone.
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I have lately discovered an odd little place in Spain that makes a Pedro X Sherry that beats almost every old Port out there. Usually I think of Sherry as Port's poor cousin, whose best examples can't measure up to even work-a-day low budget Ports. The thing about this place is they regularly sell 100 year old bottles of the stuff, which is held in casks all that time before being bottled - right now I'm working through a '46, and I was just looking at one from the 60s and thinking, oh, that's kind of young for the stuff. But someone somewhere once said, hey, maybe if I work on making something my great-grandchildren can bottle, it will outstrip everything else made here.
Who knows what can be done by the right lunatic, willing to do crazy things in an odd location that no sane person would ever try.
