I think I remember first seeing "meritage" associated with California blends as a step away from what you so rightly pointed out was the tradition there of making single varietal wines. It strikes me that after all of these years, what I do not know about winemaking would fill volumes!
Well said. But amazing that such gateway Scotches are priced so high and promoted as a luxury item.
Well, we have pretty much established that I do not know what I am talking about and probably do not know what I like either, but I sure do like Lagavulin. I suppose I may be thinking more of bourbon and rye, which I tend to drink more in missed drinks than straight anyway, albeit it pretty strong drinks like old-fashioneds and Manhattans. I tend to think of rye and bourbon in the 90s or around 100 proof as about right. Most bottled in bonds seem to me better than the regular bottlings and I tend to think the higher proof is helpful. Peerless seems to be around 102 or so. Much above that seems a lot and hot.
I like overproof/naval strength gins, because they generally seem very flavorful and I like the mouth feel. But I really should not drink them. That extra alcohol can make one more drunk than one thinks.
I've recently taken to drinking Vesper Martinis. Basically 1 part vodka, 3 parts gin, 1/2 part Lillet blond and a lemon twist served up. So, each drink is something like 4 shots of alcohol. When I drink my usual which can be scotch, rum, vodka alone or bourbon, one drink just gets me primed for the next one and the smile doesn't appear on my face until either the second or third drink. But with the Vesper, one will put a smile on my face and two is my limit. More than that and I am embarrassing to be around.