170 replies to this topic

[db_campbell]

I've always been disappointed in this malt, though I recognise that places me squarely in the minority. I guess when I go Islay, I want something big, deep, rumbling, and expansively challenging, whereas I always find Lagavulin's offering exceedingly refined and eminently drinkable. Sure it's smoke & it's peat, but it almost plays like a Speyside on the palate.

I've discovered that this is a big problem with people when it comes to whisky in that they try and pigeon hole an expected flavour profile into a specific region.

It's true that every region generally has a stamp of a particular profile but it's wrong to look at a sole region for that profile as you will find gems in other regions that give you exactly what you're looking for.

For example, there's some fantastic smoked/peated malts from the Highlands that are definitely worth checking out, and even in Speyside something like the BenRiach Curiositas will give you what you're looking for without being an Islay malt...

I suppose the solution, then, is to reach for the Lagavulin when I'm feeling something more Northern or Western Highlands, rather than Islay. Incidentally, I looked long & hard at the Ardmore Traditional Cask this weekend, before deciding against adding another mid-ranger to the cabinet.

[evo-lution]

I suppose the solution, then, is to reach for the Lagavulin when I'm feeling something more Northern or Western Highlands, rather than Islay.

I see where you're going with that but I still think it's looking to a specific region for a particular flavour profile. Glengoyne, for example, is a West Highland malt that has no peat flavour at all and is in a completely different ball-park to the likes of Ardbeg, Laphroaig and Lagavulin...

I can recommend Lagavulin 'Margaritas' with the 16yo, Grand Marnier, Apricot Brandy and fresh lime juice if you are looking for an excuse to sip some Lagavulin!

[Chris Amirault]

Here's one that surprised me: Isle of Jura Superstition. Very drinkable, and by that I don't mean bland or light in any way, I mean delicious. It's full of flavor and you just want to keep drinking it!

Got to talking with Denis Joyal at Joyal's in West Warwick, and he recommended the Superstition. I can see why: it's a blast of caramel, smoke, peat, and who knows what. Just terrific.

[Amy D.]

I love Jura superstition one of my favorite winter time tipples, the Jura single malt is good too but superstition really delivers the smokiness I tend to enjoy from a whiskey, although Talisker also hits the spot. I was really shocked when I first tried laphroaig I was expecting the peaty flavours described on the bottle but instead ended up with the medicinal qualities of TCP, I wasn't a fan but having bought the bottle I persevered and have actually acquired the taste for it - though I still prefer the Jura's. I wasn't that keen on ardbeg, but perhaps that also needs more drinking. Glenmorangie is fine but very light in comparison - not what I'm looking for in a sipper.

[nickrey]

It's interesting that you mentioned medicinal. It is a bit earlier than TCP though. In the Scotch Malt Whisky Society tastings if a malt is peaty, it tastes of iodine. As a result, one of the descriptors used for the flavour is "hospital bandages." Any really peaty whisky is going to have this in addition to the smokiness. Personally, I love the taste but perhaps it is acquired.

[Amy D.]

Thanks nick, though I do find it amusing that the tasting note mentions hospital bandages - describes it perfectly but just doesn't sound all that appetising. So I guess I love the smokey flavours, and am now developing a love for peaty ones!

[brinza]

In the Scotch Malt Whisky Society tastings if a malt is peaty, it tastes of iodine. As a result, one of the descriptors used for the flavour is "hospital bandages." Any really peaty whisky is going to have this in addition to the smokiness.

Not necessarily, as many malts are heavily peated without being iodiney. It is said that the iodine aspect is characteristic of the seaside and island malts (especially the Islays) where the maturation houses are battered by the seaweed-laden sprays from the sea.

[nickrey]

Iodine binds in peat with exposure. As such it is likely that the source for the iodine is the ocean, as you say, but via the peat. Otherwise one could suggest that the Bruichladdich Islay whiskies that are less peatier but exposed to the oceanic environment during finishing would have a medicinal quality. They don't.

[brinza]

Iodine binds in peat with exposure. As such it is likely that the source for the iodine is the ocean, as you say, but via the peat. Otherwise one could suggest that the Bruichladdich Islay whiskies that are less peatier but exposed to the oceanic environment during finishing would have a medicinal quality. They don't.

Good point, but then "peaty" doesn't necessarily indicate "medicinal." So, just as some seaside/island malts, such as Bruichladdich, are not medicinal, not all peaty malts will be medicinal either, if no source for the iodine is present.

[Chris Amirault]

Speaking of which, anyone a fan of the Bruichladdich Yellow Submarine? I grabbed a bottle the other day intrigued by it, and I'm not sure what to make of it. I think it lacks the sort of salty, peaty qualities I associate with Islay malts, but even for Bruichladdich it's quite tame, with a lot of melon and cream. I'm enjoying it, I have to say, but it's a bit of a mystery to me. Somewhat like the yellow submarine for which it's named...?

[Chris Amirault]

I've always been a big fan of Laphroaig, and when I saw this Laphroaig Quarter Cask, I grabbed a bottle. It's more potent (96 proof) and a bit younger into the smaller barrels; you can read more about it here.

I love it: more oak and a bigger "angel's share" seems to translate into a fuller, more oily mouthfeel, and it seems to have more complex flavors than the usual Laphroaig 10. Just the right thing to nurse during tonight's Top Chef finale.

[thirtyoneknots]

I've always been a big fan of Laphroaig, and when I saw this Laphroaig Quarter Cask, I grabbed a bottle. It's more potent (96 proof) and a bit younger into the smaller barrels; you can read more about it here.

I love it: more oak and a bigger "angel's share" seems to translate into a fuller, more oily mouthfeel, and it seems to have more complex flavors than the usual Laphroaig 10. Just the right thing to nurse during tonight's Top Chef finale.

I guess you could say it's fuller but I found the QC not to my liking at all; the woodiness is to me over the top and suppresses the intensity that I seek in Laphroaig. To each his own of course.

Favorite Scotch I've tasted this year is the Abelour a'bunadh (potentially horribly misspelled). Leathery, minerally, smoky, pow pow pow wow.

[Chris Amirault]

Back enjoying the Jura Superstition and this bottle of Ardbeg 10, which has a spicy spine that I am really enjoying.

[mkayahara]

Favorite Scotch I've tasted this year is the Abelour a'bunadh (potentially horribly misspelled). Leathery, minerally, smoky, pow pow pow wow.

+1. I picked up a bottle of this the other day, as part of the LCBO's current push on whisky, and it is just as amazing as I remember it being. I'm looking forward to having this bottle around for the next little while.

[campus five]

Be aware that a'bunadh does vary quite a bit from batch to batch. Of the 5 or so batches I've tasted, 1 was amazing, 1 was great, 2 were really good, and 1 was meh.

That said, I'd buy another bottle once I finish my current one.

[brinza]

I've tasted the a'Bunadh a few times, but have never had my own bottle. It is truly wonderful. It's so dark, deep, and rich. The only other thing I've had that comes somewhat close to that flavor profile is Balvenie Doublewood, but it's not as intense, of course.

[evo-lution]

I've tasted the a'Bunadh a few times, but have never had my own bottle. It is truly wonderful. It's so dark, deep, and rich. The only other thing I've had that comes somewhat close to that flavor profile is Balvenie Doublewood, but it's not as intense, of course.

Two of my favourite malts right here, and luckily just an hour or two from my house. I picked up the a'bunadh a couple years back for my girlfriend and she'll be lucky if she's actually had any.

If those are the type of malts you reach for then I'd recommend Glengoyne 12 year old Cask Strength if you can get your hands on it. Spectacular bottling.

Took delivery of some new bottlings this morning, courtesy of Wemyss Malt's. Peat Chimney, Spice King and Smooth Gentlemen. Not had the chance to crack them open yet but I'll likely dabble this evening.

[Chris Amirault]

Eager to hear back, Adam.

Spent the night hacking away at turkey parts and getting them cured and brined. Time to relax. I'm out of Talisker, so I'm sipping some Bruichladdich Rocks on, yes, the rocks by the fire. My goodness, how wonderful.

If God promised only fine scotch and ice, I'd remain an optimist no matter the travail.

[evo-lution]

Eager to hear back, Adam.

Just back from the Glenfiddich UK Final* so I'll post some tasting notes later today as well as some cocktails using the whiskies that have been created by yours truly and Jason Scott of Bramble in Edinburgh

*Regarding the cocktail comp, I once again finished in second place which now seems to be a recurring theme. I won my first three comps this year but since then it's been a run of second places with a single third place breaking the trend. This was my drink;

Albannach

40ml Glenfiddich 15 year old
12.5ml Dubonnet
12.5ml Chase Rhubarb liqueur
1 Dash Regan's Orange Bitters #6

Method: Add all ingredients to mixing glass fill with hand-cracked block ice and stir for 15-20 seconds
Glass: Vintage cocktail
Garnish: Snap orange zest over drink and on stem, wipe rim and discard
Ice: N/A

Edited by evo-lution, 24 November 2010 - 06:44 AM.

[Roger le goéland]

Some recent drams that got my attention, summed up in a line. They are very personal, I hope you disagree, since it will make for interesting discussion:

Bruichladdich Octomore 02.2 Orpheus: cool, delicious, creamy, long finish, love it. Damn hard to drink though. Like a cigar infused rum (I had exactly that 2 weeks ago, so I can compare).

Ardbeg Supernova 2010: gimmick, especially after the Octomore; was expecting the other way round because of PPMs. Peat don't make no taste here.

Caol Ila 25 Year Old 1984 (cask strength): subtle, powerful, bitter, younger than it sounds.

Ardbeg Corryvreckan: Ardberg.

Highland Park 16 Year Old Calvados Finish: Speyside with apple juice, like a middle school experiment gone wrong.

Highland Park 22 Year Old 1987: wonderful nose, beautifully full in the mouth, bites like a young 'un, damn good. Did this come from the same distillery?

Lagavulin 12 Year Old 2008: ouch, but I do LOVE that loooooooong finish that lingers for half an hour. 16 is fine thank you very much! It's also... less salty...

PC7: astonishing.

In fact, I went out and bought PC8, which will be reviewed shortly. If you haven't tried a Port Charlotte yet, and you like Islay, do it asap!

[Chris Amirault]

I'm going to a SM scotch tasting next week (for locals, Elliot is hosting it for Town Wine & Spirits in E Prov at Waterman Grille), and they're featuring two scotches I've never had: Balblair (1997, 1991, 1989, 1975, and 1965) and Old Pulteney (12, 17, 21, and 30 YO). Any thoughts on either?

[Robbie]

Wow, so happy to see this thread. My entire family is Scottish, mom came over to Canada when I was young but I try and get over there whenever I can. I always go to a distillery or check out a tasting.

My favorites are the Talisker and Balvenie but whenever I go to Scotland my grandad somehow has a bottle of vintage glenrothes and that stuff is amazing, I've just never came across it in Canada. Other favorites are the Oban, Lagavulin and if I want a cheaper one the Glenmorangie.

When I drink scotch I usually add just a little water to it.

Just took another look through the thread, and I don't think anybody has mentioned the glenrothes. Have any of you tried it? Perhaps just a personal bias since I was basically brought up on the stuff :)

[Tri2Cook]

I want to attempt to find a scotch that is blatantly briny in character. I can't give a good reason for why I want to do that, but I do. This is going to come down to what can be had via the LCBO which greatly limits options and, unless I get very lucky and can find it locally, will also be subject to the whims of the local store and whether or not they feel like ordering it in. There's not much point in suggesting some rare, hard to obtain, obscure or otherwise uncommon bottle unless it's strictly for reference in case I find myself outside of Ontario but all suggestions are welcome. It will probably be a useless endeavor under the circumstances but I want to give it a shot. In the meantime, I'll try to figure out why I've decided I want to pursue this.

[Chris Amirault]

Start with Talisker. I love that stuff.

[Tri2Cook]

Start with Talisker. I love that stuff.

Thanks Chris. A search of the LCBO site shows that available. I can't get it locally but I may not have to special order it if I'm patient as it's available in a city about 5 hours away. I usually go there in the spring to take my bikes to the shop where I bought them to get them ready for another summer of killing my legs but others go there more frequently than I do so it's definitely an option.

[Jacquester]

I love all types of single malts, Lagavulin, Talisker, Oban, and Macallan are my tops but Glenrothes is the bomb. I picked up several bottles because it's Speyside single malt produced in a limited quantity, I'm down to may last sadly. There is nothing like a good single malt along with a big fat juicy porterhouse. (great now I'm drooling again)

[mkayahara]

I want to attempt to find a scotch that is blatantly briny in character.

Depending on what you mean by "briny", you might also consider Ardbeg, Lagavulin, or Laphroaig, all of which are available through the LCBO, in one bottling or another. It's been a while since I had any Talisker, but all of those Scotches have a fairly strong peat and iodine thing goin' on. (And the Laphroaig Quarter Cask should be available to you locally...)

[Tri2Cook]

Depending on what you mean by "briny"

I'm not exactly sure what I mean. I'm not well versed in scotch. I've read of this characteristic and the first thing that came to my mind was the sea. Being at a beach in an area away from city smells and tanning oil soaked crowds. The spray that hits you in the face when waves crash against rocks. The salty tingle when you get a nose full of ocean water. Fresh oysters and clams were walking around in my head. What people mean when they refer to a scotch as "briny" may be something entirely different, that's just what the word conjured up in my mind and it seemed like something I'd like to look into. If I've got it all wrong, then I'll gladly be educated.

[thirtyoneknots]

Wow, so happy to see this thread. My entire family is Scottish, mom came over to Canada when I was young but I try and get over there whenever I can. I always go to a distillery or check out a tasting.

My favorites are the Talisker and Balvenie but whenever I go to Scotland my grandad somehow has a bottle of vintage glenrothes and that stuff is amazing, I've just never came across it in Canada. Other favorites are the Oban, Lagavulin and if I want a cheaper one the Glenmorangie.

When I drink scotch I usually add just a little water to it.

Just took another look through the thread, and I don't think anybody has mentioned the glenrothes. Have any of you tried it? Perhaps just a personal bias since I was basically brought up on the stuff :)

I don't consider myself particularly qualified to give notes on Scotch to I've never really done any writeups here but the place I used to work had a vertical of The Glenrothes, vintages 1972, 1979 single cask, 1984, 1985, 1987, 1991, and of course the Select Reserve. During the course of working two tasting events I was able to gain a degree of familiarity with the lineup...my favorites were the 72 and 85, though I'll gladly accept a 79 single cask if you're offering. Which is the one you had?

[Chris Amirault]

I just grabbed the Ardbeg for a wee dram and... Whatever briny means? That stuff is briny.