The recipe calls for Irish Whiskey. I know nothing about whiskey. When I go to the liquor store, what brand(s) should I ask for? And it’s a truffle recipe, so it doesn’t have to be top shelf stuff, and I only want to buy a pint.
Jameson. It’s likely the only one you’ll find in a smaller bottle, and it’s quite good.
There’ll also likely be an off brand. It’s not terrible.
Depending on how much your recipe calls for, you can probably just get one of the flask-sized bottles they have behind the counter, especially if you don’t see yourself drinking it anytime soon. You’ll pay more per ounce, but you won’t have as much sitting on your shelf for the next 19 years.
Oh! That’s what my son drinks…I’ve bought that many times and never paid attention! Of course, he doesn’t live close enough any more to borrow some…lol
That solves the problem of leftovers then, doesn’t it? 
Yeah. The only other one I’ve regularly seen is Bushmill’s.
Apparently your preference should differ based on whether you’re Protestant or Catholic. I’m guessing that’s an American thing though; pretty sure they don’t really make that distinction in Ireland (or so I’ve heard, I could be wrong).
For Catholics who have developed a taste for Bushmill’s, the defense is usually “well, a Catholic stirs the mash”. I actually asked this on the Dope years ago - I can’t remember what the conclusion of that inquiry was…
I think both brands are now owned by international conglomerates. Powers is #1 in Ireland & pretty tasty.
But any brand would work for cooking.
Yes, it would seem that Jameson (and Powers) is owned by Pernod, a French company, and Bushmill’s is owned by Diageo, an English company, and at one point they were all owned by the same group. All still made in Ireland, though.
Tullamore Dew.
Good choice, and IIRC fairly cheap.
Huh, that’s funny about Power’s. I mean I’d drink it but it would be well down the list of whiskeys I’d pick to drink.
Well, this article claims that Budweiser Light is the best selling beer over here. And it’s near the bottom of my list. Of course, I like our microbrew & craft beers, but I’d drink Miller Lite before Bud Light!
There’s no accounting for taste. I don’t drink much whiskey (or whisky) at all, so I’m not a connoisseur. Powers is rare over here but quite reasonable at Spec’s Warehouse.
I also meant to say Jameson seems more ubiquitous than Power’s. I tried Greenore Whiskey lately and it was just divine.
The elephant man broke strong men’s necks when he’d had too many Powers.
It’s the first I’ve heard of it, if my (very much a Catholic) Grandfather were still alive to read that he’d shrug and polish off his glass of Bush.
Is there really any point in buying a top shelf whiskey like Jameson or Bushmill for cooking? When I use wine or liquor in a recipe I buy generic brands - I figure the sutleties would be lost in the cooking anyway.
I first noticed it in an episode of The Wire. Bushmills is described as Protestant whiskey by McNulty.
Cooking will concentrate the flavors, both good and bad. “Never cook with anything you would be unwilling to drink” is a good general rule of the kitchen. Cooks Illustrated has done numerous testings on this subject. The cheap plonk always loses.
It’s my favorite. Top of the list. Irish whiskeys are my favorite, more than scotch or bourbon, and Powers is my favorite Irish. It seems the fullest, most flavorful of Irish whiskeys to me. Redbreast and Middelton are great, but too expensive to keep around the house for everyday drinking, or to order at a local pub (which wouldn’t have them anyway).