114 replies to this topic

[EllenH]

  And, because a distellery is closed does't mean there is no supply of their product. independent bottlers, like Cadenhead, own casks which they bottle for sale.  In addition, closed distilleries may contain large amounts of whisky as was the case with Ardbeg when purchased by another active distillery or company. 

Speaking of defunct distilleries, I managed to pick up a bottle of Port Ellen on a trip to Scotland last year, I found it in the giftshop at the Edradour distillery. The PE was a gift for my dad so I get to sample it on visits home

Also, just spent the weekend with friends who opened their Laphroig 15 -- ICK!! Not for me. We had it in a comparison tasting with the Highland Park and it was totally overwhelming.

[wlg]

On the very light side of the spectrum, try the other Orkney malt: Scapa. As my sister describes it, "It's a good breakfast Scotch."

[Episure]

For a vertical tasting session, I have just procured Glenmorangie in three different expressions- Sherry, Port and a rare non chillfiltered 100 proof cask strength 'Tradition".
Any views?

Edited by Episure, 02 July 2004 - 04:47 PM.

[senorshuckerman]

Like many others I like Lagavulin, or Mac 12 (the 18 is too sweet) but generally I like them before the meal or at a party, or Old Portrero (not a scotch). For after dinner Dalwhilnnie is my fav.

[His Nibs]

I started with the Glenfidditch 12 (pretty ok for $19), went on to the Macallan 12 (awesome but pricey at $32), continued with the Balvenie 12 (awesome and somewhat affordable at $28), now working on the Glenmorangie 10 (better than the Macallan 12 imho). Got a chance to stopover in London last year and picked up a special Glenmorangie 27 yo and Balvenie 21 portwood. My favorite? Either the Macallan 12 or the Glenmorangie 10.

Edited by His Nibs, 11 July 2004 - 03:48 PM.

[anil]

I drink based on occasion and circumstances. Last visit to Keen's was during Spring - Had Oban after a heavy mutton-chop dinner. Had Glenmorangie coming back from AMS during the flight. I have a bottle of Clynelish open at home.

But Belvenie 15 yr is my go-to single malt.

[Amuse Bouche]

Another Glenmorangie fan here -- I think I prefer the sherry wood to the port wood after tasting them side by side, but the 10 will do in a pinch. Like Balvenie as well. I'm the daughter of a dedicated Macallan drinker, and when I say dedicated, I mean DEDICATED. We also have a bottle of Mortlach, another very hard to find malt, that is Gordon & MacPhail bottled -- picked it up in Scotland last year. And Dalmore is a quite nice affordable single malt for daily sipping.

[Brad Ballinger]

Oh, I can't let this thread slip by unresponded to.

Favorite of all is Springbank 15. I also rotate between Macallan 12, Lagavulin 16, and Laphroaig 10.

A word on the Laphroaig 15 -- It downright sucks (sorry, Jaz). Tasted side by side with the 10, it is sooo lacking in character. Does nothing for me.

[His Nibs]

Heh... the funny thing is I can get the Glenmorangie 12 yo Sherry Wood finish for $28 at Trader Joe's but the 10 yo costs me $29 at Bev & Mo (that's only when it's on sale) Macallans are way too overpriced now

[rlibkind]

I'll put in my two cents, even though it's worth less than that because, until early June, I had never tasted a single malt.

The occasion was a trip to Scotland, and I delayed my tasting of the local whisky until our last night when, at Glasgow's The Ubiquitous Chip, under the guidance of the beverage waiter, I selected a Caol Ila, an Islay malt. It didn't take me long to develop a taste for it, though I preferred it with just the tiniest splash of spring water. Based on what I have read elsewhere, and the guidance of the beverage waiter, it is among the friendlier Islays but still transmits their characteristic peat and sea flavors.

[His Nibs]

Well... my local trader joe's have the finlaggan old reserve for sale at 16.99. Couldn't resist it and bought a bottle home. Anyway, when I popped the cap off, I got this whiff of iodine (with a hint of the ocean) that smells repellant but intriguing all at the same time. Waiting for it to be night time before pouring a dram for myself and trying my very first Islay whiskey.

[Ed Hamilton]

As for any spirits tasting, breath of the spirit is the key. The more varied your selection the more valid the tasting. The worst thing that will happen is that you'll learn something in the process.

[mike k]

As several have said before me, Lagavulin is The One. Several others are acceptable in their way, but only as a fan replaces air conditioning when it's 106. But my post is not to quibble on such matters...

My local spirits merchant has informed me that Lag 16 is to be no more. Beginning in '05, there will be only 12 year cask strength, as there is not a sufficient supply of 16 year and older casks for some time to come. Does anyone else know of this?

[His Nibs]

Well well well. Took my first sip of Finlaggan Old Reserve (and my very first taste of an Islay malt) and was blown away. There was little to no burn (added a tiny splash of filtered water) and the initial hit of the peat flavor comes to the forefront as it hits my tongue. Unlike the speysides that I am currently enamoured of, this has only 2 distinct flavour characteristics, peat and the sea. The finish is long but mellow and right at the end, a subtle hint of saltiness. (Sort of like smoking a good cigar. Might be a natural pairing)

All in all, it was a very good introduction for me into the world of Islay malts and I really do not know whether I can make it back to highland malts.

Edited by His Nibs, 31 July 2004 - 11:43 PM.

[Brad Ballinger]

My local spirits merchant has informed me that Lag 16 is to be no more. Beginning in '05, there will be only 12 year cask strength, as there is not a sufficient supply of 16 year and older casks for some time to come. Does anyone else know of this?

Looks like it's time to stock up.

[winemike]

My local spirits merchant has informed me that Lag 16 is to be no more. Beginning in '05, there will be only 12 year cask strength, as there is not a sufficient supply of 16 year and older casks for some time to come. Does anyone else know of this?

Looks like it's time to stock up.

Hmm ... I'll pass the stocking up and move to the 12 y ... by far my favourite !

[the queneau]

For those of ewe looking to invest in a few more bottles (Stateside as well as in Europa), I thought I'd throw in this little linky:

http://www.whiskyshop.com/

It has a portal for ewe folks in America, and provides a pretty definitive list of available malts.

And for the record, wee Queneau is currently sipping on:

Inchgower 26 year old (Speyside)
Bruichladdich 12 year old (Islay)
Littlemill 19 Year Old Dun Bheagan (Lowland)
Isle of Jura 16 Year Old (Island)

I like a geographical spread.

[ChrisTaylor]

At the moments I don't have any one 'favourite'. It depends on the mood. Sometimes the 'holy shit, this is whisky, it's not messing around' quality of Laphroaig 10 is exactly what I want. My go-to dram is probably Talisker 10 ... but I also like Glenfiddich (12 and 15). I recently purchased Lagavulin 16 and Aberlour A'bunadh. I like them both ... but haven't had them long enough to know whether the appeal is as lasting as the Talisker. Outside of Scotland, I really like the Bushmills 10 (not so much the Black Bush, tho').

I've also recently ordered a few more--Ardbeg 17 (I like the 10), Laphroaig 18, Talisker 1996 Distiller's Edition, Auchentoshan Valinch and Glenfarclas 15 (bundled with minis of the 21 and 25). Expecting big things.

[Tri2Cook]

I don't think I've advanced in the single malt world enough to really have a personal favorite at this point. I wanted an Islay to be near or at the top based on the descriptors commonly found in tasting notes. Words like smokey and briney called to me. Unfortunately, I think it's going to take a bit of experience before I learn to truly appreciate the region. I've been working on my Laphroaig Quarter Cask for a while now and it still tastes primarily like a hospital smells. I have learned if I'm patient I can discover something pleasant after that initial smack in the face but I'm still struggling with it a bit. So, for now, the Highland Park 12 that came highly recommended by people here at eGullet when I was just venturing into single malts remains the favorite among what I have in my cabinet.

[Ashen]

Dalwhinnie 15 is my favourite.

Talisker .. I still have about a third of a bottle left but I doubt I will buy another. I find the peat and smoke just too overbearing for my taste

My next bottle will probably be a Jura 10. I tasted this with my bro-in-law and it was a nice little drop. It has its own unique subtle style.

[Blether]

That's funny, in the past I've recommended Talisker as a gateway to the more powerful west coast malts, exactly because it has such peaty, peppery, smoky seaweed but without the medicinal quality of Laphroaig.

[nickrey]

I love Laphroaig, hospital bandages smell and all.

Currently I've got a Triple Wood, a Quarter cask, a Cairdeas and a 20-year old single cask bottling from the Scotch Malt Whisky Society that they have poetically called "The Dark Edge of Saturn."

[Pielle]

I drink almost only Islay, and mostly Cask stenght.

At the moment: Ardbeg Uigeadail and Ardbeg Alligator. The former being one of the best Whiskeys I have tasted, definately great bang for the buck at about 75$ for 700 ml (bought in Germany).

The Laphroaig Quarter Cask mentionned in the previous post is, at 38$ a bottle, probably the best deal on the peaty Whiskey market.

[ChrisTaylor]

Sipping on my first dram from one of my new bottles, the Ardbeg Uigeadail. This is a damn sexy whisky. For some reason I expected something far more ... intense. Maybe I just remember Ardbeg 10 all wrong--it's been a long time since I've had it--but this, to me, is a very accessible example of Islay. More accessible than Lagavulin, even (which is obviously far easier for the non-Islay fiend to enjoy than the lovably barbaric Laphroaig 10). Curious to see how it stacks up against the Ardbeg 17, Coal Ila and Bowmore. I have a sneaking suspicion I'm going to like them all ... but Uigeadail is the kind of special that deserves all the awards that've been thrown its way.

[Ashen]

That's funny, in the past I've recommended Talisker as a gateway to the more powerful west coast malts, exactly because it has such peaty, peppery, smoky seaweed but without the medicinal quality of Laphroaig.

I like smoke and peat, and I bought my talisker 10 with that in mind. After many sessions going through most of the bottle , I am left with the conclusion that it just doesn't have the backbone to carry all the peat and smoke it has for my taste.. Which is why I used the term overbearing instead of overpowering.

[Blether]

... Which is why I used the term overbearing instead of overpowering.

I guessed it wasn't meant as a compliment - I still like Talisker a lot, but don't expect anyone to drink it that doesn't.

[Ashen]

no , it wasn't a complement but then it isn't as big a critisim as it may sound either. I am still glad I bought it, if only to help me figure out what I like better. I certainly like it well enough to finish the bottle.

[Blether]

Dang, I was just PM-ing my shipping address.

[brinza]

I wanted an Islay to be near or at the top based on the descriptors commonly found in tasting notes. Words like smokey and briney called to me. Unfortunately, I think it's going to take a bit of experience before I learn to truly appreciate the region. I've been working on my Laphroaig Quarter Cask for a while now and it still tastes primarily like a hospital smells. I have learned if I'm patient I can discover something pleasant after that initial smack in the face but I'm still struggling with it a bit.

Tri2Cook, if you want smokey and peaty without the medicinal notes, you might want give Ardbeg 10, Talisker (as Blether suggested), or Lagavulin a try. While Laphroaig is high in peat, it's also very iodine-y which is where the "hospital smells" come from. Those other three are very peaty (and smokey), but less medicinal, although most of the seaside and island malts will have this to some degree if their maturation warehouse are right on the seaside. For briney specifically, you might want to have a go at Old Pultney.

In about 3 hours I will be at the Pittsburgh Whiskey Festival tasting many of these fine malts (and bourbons, ryes, etc.), including the new Laphroaig Triplewood, for example.

[ChrisTaylor]

The Ardbeg Uigwhatever--the cask strength Ardbeg with the name that sounds like something you'd cough up on a particularly rough morning--is nice. I like Ardbeg 10 (I've yet to sample the 17 that arrived on my doorstep today) but I think it's gutsier brother is superior. Obviously you want to dilute it a little with some water.

I'm currently exploring what's avaliable from the Islay region from lesser known distilleries or distilleries that have mostly contributed their whiskies to blends in the past, instead of marketing single malts--Bowmore and Coal Ila seem like a good starting point.

Anyway. Today I sampled two: the Laphroaig 18. It's been a while since I've had a bottle of 10 kicking around, so I can't make a direct comparison, but it seems that the extra 8 years in the cask mellows the most ... untamed of whiskies. It's no pushover--it's not at all a dram I'd give to someone still dabbling their toes in the great sea of whisky--but it's a little friendlier. In fact, I have a sneaking suspicion I'll end up liking it more than the 10.

I also sampled (moving away from single malt altogether, but staying with quality whisk(e)y) Woodford Reserve bourbon. The only other bourbons I'd had before were the Wild Turkey standard and rye variants and Maker's Mark. It's a step above Turkey and Mark, that's for sure. Not a life-changing drop, but I can see bourbon gradually occupying a larger amount of my shelf space in the future.