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Yes indeed!

Haus Alpenz is handling the Smith & Cross; not sure of the distributor for the Chairmen's Reserve.

And yes, the Smith & Cross is a big-J "Jamaica" rum -- can't wait to dash some atop a julep.

My bar has the fore mentioned Rum, cause I guess I'm a rummy, but Jamaican rum....now if you can get past the smell its a great rum, and you can't go wrong with a Barbados....well time to mix a drink...Cheers everybody

@Prairie: I have tried Sailor Jerry, and for a spiced rum, it's not bad; it certainly puts the Captain to shame. I have to confess I'm not a regular drinker of spiced rums and don't even keep a bottle on hand; my personal preference is to dip into the variety of aged rums on the market.

@lisal: Barbados rums rock! Luscious, rich, buttery--even the light rums. And Mount Gay Extra Old? Ooh, that's good stuff.....

Oh, yes! If a daquiri or margarita tastes like a green lifesaver, you know they're doing something wrong. Thanks for featuring this.

um-hmm, this is the old school daquiri! I almost lost my first job waiting tables outside of my parents restaurant bc I made a daquiri like this. (Long story and everybody thought I was an idiot) I feel so vindicated right now. I think I'll have to make some old school daquiris this weekend to celebrate.

I have enough trouble adding ice cubes to beer (which I do from time to time when the beer's not frosty enough), so hot beer sounds kinda unappetizing.

I mentioned this hot beer to a friend and his first reaction was of disgust. ;) Can't knock it until you try it though, eh? I don't drink beer (or any alcohol; my taste buds have yet to adjust), but if it involves sugar and cinnamon I'm in.

To be frank, Glenfiddich is haufin, and is probably improved by blending with anything short of burnt tyres.

But add anything other than room-temperature soft water to my dram of Highland Park and I'll see you outside, Jimmy.

(Whisky purity aside, if you really must make a "Scotch"-based cocktail, bear in mind that every distillery produces a unique nose, and the age/era of each batch within a distillery will differ greatly. That is, after all, the beauty of the single malts.)

I mix it solely with wit, and, on occasion, a splash of whimsy.

Mmmm. I am not much of a Scotch whiskey drinker, although I come from A Scots family. My Gran drank Black and White all her life; my grandfather who was a ship's purser smuggled it in to her during prohibition. But I remember my very first sip of spirits at about age 5 in 1954 was a Rob Roy. But I am low brow, I guess, I adore Bourbon - Wild Turkey for my Old Fashioneds, and Woodford Reserve neat.

I recently invented a cocktail in honor of the Harvard Fencing team which is a sort of Old Fashioned with a bit of orange liqueur floated on top, and many shakes of Peychaud is required.

Once in a blue moon, a single malt Scotch will come along and absolutely blow me away - but on any other night, that same malt probably just won't do the trick. The sole exception has actually been Paterson's recommendation - I've had the Dalmore Cigar Malt many times, always with a good dark chocolate (Black and Gold or Cadbury Old Gold are favorites), and it's consistently amazing.

On the other hand, I'm more than up for a quality bourbon or rye whiskey at any given moment whatsoever. To my tastebuds, smoke and barley just don't stand a chance against quality oak, corn, and rye. One thing I've always wondered, though, is how the difference between pot and continuous stills actually manifests itself in a whisk(e)y's taste. I've just never (knowingly) seen it as an isolated variable.

Oh! I also think Islay and sometimes Jura really overdo the whole smoke thing. I tried Superstition for the first time the other night - I guess it was alright, if you like that sort of thing. But where's the complexity in that much of one dominating note? That's not a jab at all; it's simple, honest lack of comprehension.

Yeah, I guess having a link to "Playboy" over his name isn't helping matters any.