Glenmorangie 18 is one I had on New Years and it was really good.  Costco partners with Glenlivet so you can find multiple ages and Kirkland brand for a good price.

I've had a bunch of different Glenmorangies and enjoyed all of them. A bunch of buddies had a scotch night at a bar in SD and we were drinking Glenmorangie 18. That was fun, but expensive.

Yeah, Costco "branded" scotch is good stuff. They also usually have Macallan 12/15/18 combo boxes, usually during Christmas time.

I believe neat is the only way to enjoy a good whiskey or cognac, why would you ruin a good whiskey/cognac with ice or water?   

Water interacts with alcohol in interesting ways.  If you visit a distillery that makes products intended for direct consumption (as opposed to ones making a product designed to be mixed) they'll serve their product with a small amount of water on the side.  It's expected for you to taste the whisky both neat and with water, because the experience is very different.  I've tasted some magnificent whiskys that were enhanced by water, and some that were destroyed by it.  Simply saying that adding water ruins whisky is a pretty narrow view of a very complex subject.

Water interacts with alcohol in interesting ways.  If you visit a distillery that makes products intended for direct consumption (as opposed to ones making a product designed to be mixed) they'll serve their product with a small amount of water on the side.  It's expected for you to taste the whisky both neat and with water, because the experience is very different.  I've tasted some magnificent whiskys that were enhanced by water, and some that were destroyed by it.  Simply saying that adding water ruins whisky is a pretty narrow view of a very complex subject.

I could understand how ice would change the temperature and thus affect the taste but I would have thought that any dilution of the product would be undesirable. Interesting.

This is coming from someone who doesn't really like whiskey though. I'll drink it before I touch tequila though!

I could understand how ice would change the temperature and thus affect the taste but I would have thought that any dilution of the product would be undesirable. Interesting.

This is coming from someone who doesn't really like whiskey though. I'll drink it before I touch tequila though!

It's just a few drops of water. I'm no expert but I think slightly diluting the alcohol content helps the palate. It also seems to open up the aroma on some.

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Under $60.00 on sale @ Tamura's I like Glennfiddich 15 yr., it's a really nice Scotch.  I'd like to try some of the Japanese Distillers someday.

I shop at Tamuras often and they are usually a good source of all sorts of alcohol. 

I enjoy a number of different Glenfiddich, but that's almost a problem.  They have so many to choose from that I'd want to try them all! 

As for the Japanese whiskeys, a good way is to find them in restaurants.  I know the Suntory restaurant in Royal Hawaii Shopping Center has (or used to have) a variety of Yamazaki and other.  Since winning a number of awards, Yamazaki and Hibiki are difficult to find, particularly the original distribution by numbered years. 

This ^

and macallan 12, haven't had the pleasure of sampling anything older than that   

thankfully i hadn't seen johnny blue mentioned here, stuff is unpalatable.

I'm not much of a drinker, so my opinion doesn't hold much weight, and i abhor drunkenness but i do enjoy a glass of whiskey or whisky or cognac neat once in a while.
I believe neat is the only way to enjoy a good whiskey or cognac, why would you ruin a good whiskey/cognac with ice or water?   

I've had Johnny Blue.  I like it, but not at what they sell them for.  Plenty of other scotch/whiskey that I prefer at that price range.  That said, blue is still very popular by name and even those who aren't usually into scotch/whiskey are usually impressed if someone offers them some.  Ask if anyone wants to try some Bunnahabhain, and you get some interesting looks.   

I have friends who will get into arguments on how you're "supposed" to drink scotch.  I've even had this conversation with Tom_G.  For me, once I pour you a glass, it's your drink.  However you choose to enjoy it is up to you!  Yes, would likely cringe if someone mixed some coke with a bottle of the "good stuff", but hey, your choice.  Like I mentioned above, I'll usually offer the more expensive stuff to people to appreciate a nice scotch.  If you're just trying to get drunk, I usually have some Crown at him. 

For good to very good scotch and whiskey, I generally like to drink them neat.  Try sipping them and use different parts of your tongue to taste.  It's amazing at how different they can taste just by trying that.  I'll also try it how someone recommends it.  Like a splash of water, water back, etc.

There are also cask strength scotch/whiskey that I enjoy, but they are pretty darn potent.  Some I have to cut with water to be honest, and usually by adding an ice cube. 

Water interacts with alcohol in interesting ways.  If you visit a distillery that makes products intended for direct consumption (as opposed to ones making a product designed to be mixed) they'll serve their product with a small amount of water on the side.  It's expected for you to taste the whisky both neat and with water, because the experience is very different.  I've tasted some magnificent whiskys that were enhanced by water, and some that were destroyed by it.  Simply saying that adding water ruins whisky is a pretty narrow view of a very complex subject.

I've yet to try a whiskey that was destroyed by adding water, but then again, maybe it wasn't that great to begin with!   

I could understand how ice would change the temperature and thus affect the taste but I would have thought that any dilution of the product would be undesirable. Interesting.

This is coming from someone who doesn't really like whiskey though. I'll drink it before I touch tequila though!

Well, many/most whiskey is bottled diluted to make them more palatable to a wider range of consumer.  Then there's the cask strength stuff.  I've had come cask strength stuff that was 60%+ alcohol content!   

It's just a few drops of water. I'm no expert but I think slightly diluting the alcohol content helps the palate. It also seems to open up the aroma on some.

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I've also been told that adding a splash of water can release some of the aroma, which some call "releasing the serpent".  I've also been told that that is not a good practice.  If I have the opportunity, I would try both ways.   

Surprised no one has mentioned Crown Royal Green Apple!

All those who have tried it have died...............

Surprised no one has mentioned Crown Royal Green Apple!

Maybe cuz there is no such thing!    Actually, I tried looking this up because it sounded weird to me. What I found is that it is called Regal Apple but it is VERY green. So how does it taste?

Liking the Oban and Lagavulin from Costco. Picked up a bottle of that Bulleit Rye on sale but it's kinda dangerous, as in going down smooth but feeling rough the next day.

On a trip to Fiji last year I brought back a couple bottles of the Bounty Rum on the suggestion of the boatman and it's amazing stuff. At first it was strange because it tastes different to any other rum (I sampled a lot of the Caribbean stuff in Puerto Rico). It hits really strong but put it in a glass with a couple rocks, let the napalm burn down, and it's a real treat. Trying to make the second bottle last until my next trip!

I believe neat is the only way to enjoy a good whiskey or cognac, why would you ruin a good whiskey/cognac with ice or water?   

Water interacts with alcohol in interesting ways.  If you visit a distillery that makes products intended for direct consumption (as opposed to ones making a product designed to be mixed) they'll serve their product with a small amount of water on the side.  It's expected for you to taste the whisky both neat and with water, because the experience is very different.  I've tasted some magnificent whiskys that were enhanced by water, and some that were destroyed by it.  Simply saying that adding water ruins whisky is a pretty narrow view of a very complex subject.

Again i'm no pro and not much of a drinker, my palate is more discerning towardss flavors of food than drink, and my true drink of choice is tea, i digress again....  just a habit of preference ... or is it preference of habit?   

You're right about the narrow view!  Since all i prefer to drink are Macallan, Oban, Kelt Grand Champagne, and Hennessy VSOP or higher    Yes, I know, the last two aren't whiskey, but neither are Macallan and Oban!!!!!  continue below...

Now this gets interesting:
We can get technical about this topic post, irritatingly technical.  The OP clearly inquired about "whiskey" and I admire how Tom_G addressed my preference of Macallan and Oban (without water) as "whisky" because there is a difference and Tom_G made the difference irrevocably relevant.  I guess this also depends on who you ask, but it is generally understood that "whiskey" refers to distilled spirits from a mash of fermented grains made in "E-having-countries" America and Ireland, and "whisky" refers to distilled spirits made from a mash of fermented grains made in "non-E-having-countries" most notably Scotland, Japan, and Canadaland.  It is just how said countries prefer to spell it.  (Is it habit of preference or preference of habit? )  Both "whiskey" and "whisky" are encompassing terms that refer to distilled spirits from a mash of fermented grains.  The difference is that each country is subject to produce spirits specified by their laws.  Therefore anybody could argue that the OP inquired only about distilled spirits made from a mash of fermented grains produced in America and/or Ireland, rendering my opinions, and anyone else's, specifically of Macallan and Oban (since that's all I've tried) and other Scotches, with or without water, and both being Scottish whiskies, technically invalid in terms of the OP's original inquiry. 

But there are so many mentions of Scotch here the OP should change the topic! 

Whiskey plural is Whiskeys
Whisky plural is Whiskies

I don't always drink whisky but when I do it's
I don't remember my friends....

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Liking the Oban and Lagavulin from Costco. Picked up a bottle of that Bulleit Rye on sale but it's kinda dangerous, as in going down smooth but feeling rough the next day.

On a trip to Fiji last year I brought back a couple bottles of the Bounty Rum on the suggestion of the boatman and it's amazing stuff. At first it was strange because it tastes different to any other rum (I sampled a lot of the Caribbean stuff in Puerto Rico). It hits really strong but put it in a glass with a couple rocks, let the napalm burn down, and it's a real treat. Trying to make the second bottle last until my next trip!

Yup. I saw Oban at the HK Costco when I picked up the Lagavulin.  I don't recall the price since I wasn't really interested in picking one up since I already have an unopened bottle at home as a gift from a friend.  I bet the pricing is pretty good though. 

I've heard about Fijian rum, but never tried.  I have some surf buddies and cousin that go there once in a while.  Good stories!  I'm interested in trying Cuban rum though. 

Again i'm no pro and not much of a drinker, my palate is more discerning towardss flavors of food than drink, and my true drink of choice is tea, i digress again....  just a habit of preference ... or is it preference of habit?   

You're right about the narrow view!  Since all i prefer to drink are Macallan, Oban, Kelt Grand Champagne, and Hennessy VSOP or higher    Yes, I know, the last two aren't whiskey, but neither are Macallan and Oban!!!!!  continue below...

Now this gets interesting:
We can get technical about this topic post, irritatingly technical.  The OP clearly inquired about "whiskey" and I admire how Tom_G addressed my preference of Macallan and Oban (without water) as "whisky" because there is a difference and Tom_G made the difference irrevocably relevant.  I guess this also depends on who you ask, but it is generally understood that "whiskey" refers to distilled spirits from a mash of fermented grains made in "E-having-countries" America and Ireland, and "whisky" refers to distilled spirits made from a mash of fermented grains made in "non-E-having-countries" most notably Scotland, Japan, and Canadaland.  It is just how said countries prefer to spell it.  (Is it habit of preference or preference of habit? )  Both "whiskey" and "whisky" are encompassing terms that refer to distilled spirits from a mash of fermented grains.  The difference is that each country is subject to produce spirits specified by their laws.  Therefore anybody could argue that the OP inquired only about distilled spirits made from a mash of fermented grains produced in America and/or Ireland, rendering my opinions, and anyone else's, specifically of Macallan and Oban (since that's all I've tried) and other Scotches, with or without water, and both being Scottish whiskies, technically invalid in terms of the OP's original inquiry. 

But there are so many mentions of Scotch here the OP should change the topic! 

Whiskey plural is Whiskeys
Whisky plural is Whiskies

Didn't think anyone would comment on the whole whiskey vs whisky deal.  Yeah, I've been corrected about that before.  I just like to drink the stuff and in those cases, spelling proficiency goes down.    

I actually had scotch in mind when I started the thread, but lately, I've ventured into many different Irish whiskeys.  Which I was told is half of the root of the whole whiskey and whisky deal, but I digress.  That and when I first started venturing into the Japanese version of the spirit, people were often quick to correct that that isn't scotch.  So anyways, I didn't want to discriminate against any version since I seem to enjoy both whiskeys and whiskys.   

Brings up a funny story of Oban.  One of my best friends calls me up at 1 am on a Monday morning.  I'm sound asleep when the call comes in.  He's also a cop, so if he's calling me, I am assuming the worst.  Anyways, I answer the phone and he asks me how I pronounce Oban. . .  Apparently, he's drinking with his pops (who is retired) and they are arguing about how to pronounce Oban.  He decided to call me to settle a bet since he knows that that is one of my favorites.  Anyways, I know it's pronounced oh-behn (I jokingly tell people it's like saying oven with a Filipino accent) but many of my friends call it oh-bahn.  So the bet was what we call it and so I answered oh-bahn.  Well, that cost him $100.  Serves him right! 

I don't always drink whisky but when I do it's

I don't remember my friends....

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That just looks nasty.   

this thread make me wanna go drink

I could understand how ice would change the temperature and thus affect the taste but I would have thought that any dilution of the product would be undesirable. Interesting.

This is coming from someone who doesn't really like whiskey though. I'll drink it before I touch tequila though!

Keep in mind that the alcohol is bottled at a lot of different proofs.  Some, especially the ones at cask strength, can be hard to take as is.  Just a drop or two of water at room temp can make it seem like a completely different whiskey.

Speaking of tequila.........that and mezcals are interesting to drink if you get good bottlings.  The stuff you used to taste as a youngster is the crap stuff, but a good tequila/mezcal can be quite tasty.

Maybe cuz there is no such thing!    Actually, I tried looking this up because it sounded weird to me. What I found is that it is called Regal Apple but it is VERY green. So how does it taste?

My mistake, it wasn't called green apple, but yeah.

It tastes pretty good, kind of like a green apple jolly rancher with a touch more of actual apple flavor. It is along the lines of all those flavored vodkas, it makes it more palatable to a wider range of drinkers. This one though does a decent job of hiding the alcohol, making it potentially dangerous!

It definitely isn't for a connoisseur of fine spirits.

I just prefer the spelling "whisky."  It saves a letter when I'm typing, and it looks more elegant.  Plus, on occasion, it can spark fun discussions!  Personally, though, I would rather have a few whiskys than whiskies or whiskeys. 

If we're going to move away from whiskys, and open the discussion to spirits, I can appreciate a fine tequila, and a cheap one turns my stomach.  There's a story there, but you already know the gist of it.  I think vodka is boring, I enjoy certain gins, and I'd love to develop a deeper understanding of rum.