Places around here don't seem to stock Talisker much. Of the three stores I check (two with really good Scotch collections), the one bottle of Storm was all I found, and when I saw the distiller's edition in the past, it cost twice as much. It's probably worth trying, but I'm trying to narrow down the hundred dollar (more or less) bottles to maybe just two or three. Lagavulin 16 is holding its own, but Tamdhu Batch Strength has knocked Aberlour A'Bunadh off it's perch, and took the Glenmorangie Nectar D'Or with it. Maybe Redbreast 21 will sneak in there for the last high-dollar whiskey. Maybe not.
I figure I'll narrow it down to maybe five mid-priced Scotches. Laphroaig 10 makes the cut, and the Talisker Storm. I guess I'll be holding auditions for the other three.
But no matter how many times I try Ardbeg (Corryvreckan and Uigeadail), I just can't seem to like it.
Bourbon and Rye are down to Bulleit Rye and Sazerac Rye. And maybe Buffalo Trace and Evan Williams Single Barrell.
Tequila's coming on strong too. I don't think I need any that doesn't say Don Julio on the label, and preferably "Lagavulin" or "1942" too. But they're all good. Don Julio silver for the mixer, or Patron in a pinch.
Cointreau and Grand Marnier do the job of Triple Sec, except when color is required, in which case Blue Curacao has it covered. My Margaritas are always above top shelf.
For Vodka, Luksusowa makes a fine mixer, as does Titos, but straight up it's got to be Chopin (the potato variety). Don't need anything else.
Gin is Monkey 47 for the house martini, Bombay Sapphire for the well. Hendricks or Boodles will do in a pinch.
I haven't worked out rum yet. Captain Morgan Black definitely makes the cut, as does Myers Dark (which also pulls cooking duty). I've got a bunch of others I've acquired over the years that I'll have to go through and pick one or two other keepers. Pyrat's in the running. I probably need to settle on a basic white rum for Long Island teas and Zombies.
Remy Martin VSOP covers all brandy needs, IMO.
Dry Vermouth, of course, for Martinis, although I prefer a Gibson (or Gibson-like drink) made with Cardamaro, Monkey 47 gin, and three coattail onions.
And Tempus Fugit Creme de Menthe and Creme de Cacao for Grasshoppers.
What am I missing that I really need, and where am I going wrong (keeping in mind that I'm trying to downsize the booze accumulation without foregoing anything essential)? I prefer my booze straight up, and don't particularly care for mixed drinks (other than Long Island Teas, Margaritas, Blood Marys, and Martinis) or sweet drinks (other than Grasshoppers), but do like to be a good host.