Okay, now that the Fourth of July is upon us. we need a serious discussion on the merits of which libation is the best to have while celebrating our Nation’s beginning. You do notice that I did not include Bourbon in my title. You are free to disagree with that, but as the OP, I submit that is not allowed in this topic and needs to be addressed in a separate thread.
With that said, what will be on your menu on the Fourth? I like numerous Scotch distillers, so I will only list a few, Ardbeg, Ardmore, and Lagavulin. I have a new-found Imperial Stout that is one of the best I have had yet, Even More Jesus brewed by Evil Twin. Wine, I will start with just a few, as I like many varietals and numerous regions, Argentine Malbec, Australian Shiraz, and Chateauneuf du Pape.
I posted this under dueling discussions, one, to bypass the hold on Miscellaneous, and that I know there will be a huge debate on preferences, more so than between 9mm and .45ACP, which in my view is a settled debate as, of course, .45ACP is the best round, it is God’s round.
I watched Highlander for the first time a few weeks ago. Scottish Connor McLeod, in New York, US of A, ordered “a double Glenmorangie on the rocks.” Cheers!
Okay … so … with Burbon off the table (sigh) I’d have to say for Scotch it’d be Glenmorangie Lasanta; and for beer it be Founders Dirty Bastard; both historical favorites of mine. Then, speaking to wine it vary by meal but a staple would be Ruffino Chianti.
Well, I don’t have any Scotch in my cabinet right now, but when I do have it, it’s Laphroaig 10 year old. Honestly, watching the Tartan Army come and light up Boston with their joy at being here, and seeing what generally cool people they are, has made me want to go and get some more of their national drink.
I’m celiac, which means that most all beer is off limits for me except a few gluten free options. Most of those suck, but Stone Delicious IPA (available in several varieties) is honestly good IPA, regardless of gluten status. I’ve got that in the fridge, and a bottle of Jim Beam black label on deck for some basic bourbon whiskey.
I like Dirty Bastard, and LaSanta is also good. As for a light-bodied wine, I’d more likely go with a Washington state Pinot over Chianti, and if Chianti, I’d make it a reserva.
No Scotsman would even contemplate whiskey on the rocks, and no decent bar would allow it to be served that way. True Scots seldom order Glenmorange (they use it to rip off tourists).
Ok a few things here- (1) Burbon can be called whiskey but all whiskies can’t be called Burbon anyway enough of that (2) Not a big beer drinker so probably won’t have any (3) normally gentleman Jack but I do have a bottle of Johnny Walker Blue I might have. (3) No wine today doing traditional 4th meal grilling. And last but not least Damn straight 45 ACP for ever!!! Happy 4th everyone stay safe and enjoy
FYI…in Scotland if you order a Scotch you will likely get a blank stare. The correct nomenclature is 'whiskey." Don’t ever use the word “ice” in conjunction with whiskey.
That’s exactly what happened to me in Fall 1976. The submarine I was riding pulled into Scotland and a few of us took the train to Edinburgh. We stopped in at the West End Tavern and asked for what the locals drank. Well, she sold us Glenmorangie. We didn’t figure that trick until later.
