Hurricane Energy Share Discussion Threads

[extrader] 10/1/2020 03:26

Hi tournesol

'The Alchemist ' ? - a person who transforms or creates something through a seemingly magical process.

ATB

[tournesol] 09/1/2020 23:05

I'd like to propose a name for a special single malt whisky which will be produced to celebrate a successful outcome at Lancaster (whatever form that takes).

Gentlemen I propose "Dr Trice's Triumph" which will be on sale to long term shareholders at a price equivalent to a barrel of Brent crude.

Sláinte

PS - if it does all come good this would be an eminently feasible way to commemorate this adventure.

[lfdkmp] 09/1/2020 21:34

Gosh

All these whisk(e)y posts are reinforcing my feelings of inadequacy or sense of self worth.

My only (annual) encounter with whisky is on Christmas Day, when by tradition I get plastered whilst cooking the dinner and consuming copious amounts of Asda blended whisky (nearest supermarket) and one or two accompanying bottles of calorie free ginger.

Works every year; I'm always asleep by 3.15pm.

[dcarn] 09/1/2020 19:15

If that happens ill buy myself a bottle....................to drink.

[excell1] 09/1/2020 19:11

In a years time that £25k equals 1000 HUR shares.

[telbap] 09/1/2020 18:46

So while we are on crazy priced whisky, I saw on my way home. From Beijing last October a bottle of the Dalmore, constellation collection from 1966.Price, a cool £25k.I have a picture to remind me!(And no free tasters!)

[scaleyman] 09/1/2020 18:24

All water is millions of years old i believe? Dinosaur pee!! :0)

[chessman2] 09/1/2020 14:46

TG, just read your 12.57 post. What a cracking post; must retell it to friends.

Meanwhile will we see some large trades at the end of the day?

[edgar222] 09/1/2020 14:44

Love a Malt.Try Aberlour A'bunadh. Limited edition. About £80 a bottle. It has doubled in price since I have been drinking it! Delicious. Really strong, knock your socks off, so be careful.

[zapa] 09/1/2020 14:28

Well said.

[m5] 09/1/2020 14:24

The Guardian9 Jan '20 - 12:57 - 7662 of 7670

Was it a sheep?


Sorry, I could not resist. It's daft but he will have known the rules. It's the chance you take.

[thegreatgeraldo] 09/1/2020 14:10

Don't forget the flavour, along with colour, that the wood from the barrels imparts to the maturing whisky..

[damac] 09/1/2020 14:07

FFSADVEN

Agree that the use of peat during the drying process of grain whisky or malt whisky has an influence on end flavour but the water in itself does also..

hxxps://www.scotchwhiskyexperience.co.uk/about-whisky/making


What gives Scotch Whisky its distinctive flavour and bouquet?

This is one of the mysteries of the industry and a secret which many imitators of Scotch Whisky have tried in vain to discover. Many theories and explanations have been put forward, but there is no universally accepted solution.

The distilling process itself is one factor. Scotch Whisky, after it has been distilled, contains not only ethyl alcohol and water but certain secondary constituents. The exact nature of these is not fully understood, but it is believed they include some of the essential oils from the malted barley and other cereals and substances that derive from the peat. The amount of these secondary constituents retained in the spirit depends upon the shape of the still and the way it is operated and also on the strength at which the spirit is drawn off. Grain Whisky, because of the process by which it is made, contains fewer secondary constituents than Malt Whisky and is accordingly milder in flavour and aroma.

The natural elements of water, peat and the Scottish climate all certainly have a profound effect on the flavour of Scotch Whisky. Water is probably the most important single factor and a source of good, soft water is essential to a distillery. Peat, which is used in the kiln or oven in which the malt is dried, also has an influence that can be detected in the ‘peaty’ or smoky flavour of many Scotch Whiskies.

The Scottish climate is extremely important, particularly when the whisky is maturing. At this stage the soft air permeates the casks and works on the whisky, eliminating harsher constituents to produce a mellow whisky.

Why do whiskies produced in different distilleries vary in flavour?

This again is a question which it is very difficult to answer with certainty. Most people would agree that the water used is the decisive factor. Adjoining distilleries which draw their water from different sources are known to produce whiskies that are quite dissimilar in flavour.

The size and shape of the stills are also important as are the skill and experience of the men who manage them. It is the objective of the distiller to produce a whisky whose flavour and character remain consistent at all times and in all circumstances. This is the true art of distilling, acquired only after many years and often handed down from one generation to the next.

[thegreatgeraldo] 09/1/2020 13:54

btw, the whisky industry is doing it's best to ruin its reputation with the proliferation of horribly over-priced NAS whiskies

[lancasterbomber] 09/1/2020 13:54

water in malt whiskey far more interesting than water in oil

[jimarilo] 09/1/2020 13:48

Teaninich, Dalmore, Balvenie Caribbean Cask,Glenffdich 12 year and Laphroaig 10 year

Any of the above with ice and or as a chaser with a pint

I used to have an uncle, highly qualified family man and sadly past on, used to be a member of the Sottish whisky society

One Christmas went into the kitchen during lunch and he was drinking straight from the bottle and he said am just a bit thirsty....it was a whisky bottle

Reminded me of Eric Morecambe drinking out of a bottle with his arm up in the air ;-)

I wouldn't recommend joining the whisky society

[thegreatgeraldo] 09/1/2020 13:39

damac
9 Jan '20 - 12:43 - 7659 of 7664
0 1 0
Just realised that and came back to post the following.

The water used in production does also have an effect on the final distilled taste. Most (if not all) distilleries use local natural spring water in the process. If for example the local spring water used at one distillery had been naturally filtered through peat bog (like Islay) then you can expect the smokey undertones from the peat to be prominent in the final flavour.

..Yup....makes a difference as to what rock the water has sprung from, various trace elements picked up. Seriusly ancient rocks in Scotland..... the Highlands used to dwarf the Himalaya in their heyday

[porrohmahnn] 09/1/2020 13:29

Malt and ice? That sounds like perched water to me.

[ffsadvfn] 09/1/2020 13:11

Peaty flavour is infused into the grain during the drying process. Peat fires smoldering away below the drying floor when the grain is turned . Watched the process last year at Highland Park in Orkney.
I bought a couple of bottles of 40 year old Old Pultney a few years back for two and a half grand. Won't be drinking it!
Currently a have a ten year old Ardbeg open. Fine for first footing the odd stragglers:-))

[the guardian] 09/1/2020 12:57

While you are all in a happy mood, spare a thought for a friend of mine.

After 7 years of medical training, he has been struck off for one minor indiscretion.
He slept with one of his patients & now can no longer work in the job he loves.
What a waste of time, training & money.
A genuinely nice guy, and a brilliant vet.

[quidnunc] 09/1/2020 12:52

Not every single malt is a superior whisky although many retailers want to charge a premium for the label. It's a bit like the story of the Emperor's new clothes with the inference that, if you can't taste the difference, it's a failing on your part. At the whisky shop in Edinburgh airport, I could taste the difference between a 50 and 100 quid whisky but couldn't convince myself that a 1000 quid bottle was ten times better! Still I can enjoy indulging my tastes more cheaply ... it's almost as if I was born a Scot!Q

[gtaval1] 09/1/2020 12:52

Ok, well we will have to disagree there. Islay taste for example comes from the malting process, not the water.Very off topic, but Lagavulin 16 is hard to look past as a regular dram.Cheers.