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Favorite single malt


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198 replies to this topic

#121 David Hensley

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Posted 11 January 2014 - 12:08 AM

Thank you for mentioning a couple of whiskeys that I'll probably never find, and if I do, will never be able to afford. I sincerely respect the opinions, and the recommendations too, but still hate you, just because you were able to taste them, and I couldn't.

 

That is all...LOL


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#122 Hassouni

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Posted 11 January 2014 - 11:04 AM

Thank you for mentioning a couple of whiskeys that I'll probably never find, and if I do, will never be able to afford. I sincerely respect the opinions, and the recommendations too, but still hate you, just because you were able to taste them, and I couldn't.

 

That is all...LOL

 

 

Affordable quality malts, all very easy to find:

 

Highland Park 12

Old Pulteney 12

Caol Ila 12

Glenmorangie 10

 

slightly more expensive but still quite reasonable and easy to find:

 

Talisker 10

Laphroaig 10

Bruichladdich 10 if you can find it (discontinued but still should be on shelves)

 

 

If someone said I could only have 2 bottles and each had to be under $45, I'd definitely spring for Caol Ila and HP twelves.


Edited by Hassouni, 11 January 2014 - 11:04 AM.


#123 Ashen

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Posted 11 January 2014 - 01:56 PM

I will be visiting a fav restaurant soon that has a fairly decent  single malt selection.  

 

they offer 2   (1 oz)  single malt tastings for 20$ from the list here.   note the link is to a pdf file.

 

 http://charcoalgroup...sert Oct 13.pdf

 

the only restriction is that that the macallan 18 is not included in this offer.    

 

so my question  is which two  would you choose ?  

 

based either on not having tried before and or a favourite selection. 

 

 

I am leaning towards the  Auchentoshan Triple Wood, and the Springbank ‘18  for this visit.  


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#124 Rafa

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Posted 11 January 2014 - 02:04 PM

It depends on your taste and mood; from that list I would probably also taste the Springbank 18, which I've never had, and perhaps something big and smokey like the Talisker or one of the Islays.

I like the Three Wood, and I would try it if I hadn't had a hugely sherried Scotch before, but from that list the Double Wood is probably a safer but similar choice.
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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#125 ChrisTaylor

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Posted 11 January 2014 - 03:24 PM

Are you new to scotch?
 

I'd be leaning the other way and recommending the very drinkable Dalwhinnie for one of them. For the other I'd go for something more interesting. I'm inclined to go with Lagavulin over Talisker. Or treat yourself to 2 * tastings and hit:

 

Dalwhinnie

Lagavulin

Auchentoshan 3 or Oban

Springbank

 

That'll cover a nice spectrum of drams. As much as Oban and Dalwhinnie are from the same region I think they're quite different.

 

If you've hit just enough whisky to know you really like peat then there's always a combo like this:

 

Laphroaig (at the end: hit this one last)

Lagavulin

Talisker

Springbank (probably my starting point)


Edited by ChrisTaylor, 11 January 2014 - 03:26 PM.

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#126 gfweb

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Posted 11 January 2014 - 03:45 PM

MacAllan neat with one small ice cube . I don't like the peaty ones much. I know I'm uncool.



#127 Ashen

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Posted 11 January 2014 - 05:08 PM

Are you new to scotch?
 

I'd be leaning the other way and recommending the very drinkable Dalwhinnie for one of them. For the other I'd go for something more interesting. I'm inclined to go with Lagavulin over Talisker. Or treat yourself to 2 * tastings and hit:

 

Dalwhinnie

Lagavulin

Auchentoshan 3 or Oban

Springbank

 

That'll cover a nice spectrum of drams. As much as Oban and Dalwhinnie are from the same region I think they're quite different.

 

If you've hit just enough whisky to know you really like peat then there's always a combo like this:

 

Laphroaig (at the end: hit this one last)

Lagavulin

Talisker

Springbank (probably my starting point)

 

 

i would say I have had a medium exposure to different single malts.  I have a bottle of dalwhinnie 15  and I am still working on finishing off the bottle of Talisker  I talked about upthread.  I have tried Oban, jura, glenlivet,glenfiddich, Lagavulin over the years .  I enjoyed them all to some degree , although Talisker would not be a repeat purchase for me.  I also enjoy blended scotch,  tried Johnnie walker black over christmastime and liked it.. I would liken it to really good roast chicken dinner.  not them most exotic thing around but very satisfying when you are in the mood. To be truthful most bottles I have bought recently have tended to be Canadian whisky,  different expression of 40 Creek or Rum. The price of the single malts makes them rare purchases.   I sipped a really beautiful rum yesterday, Angostura 1919 Rum from trinadad. 

 

trying different tastings at the restuarant  will let me get an idea of whether I like a  single malt enough to invest in a bottle .   We end up going there are least 4 or 5 times a year so I imagine I will get through most of the list eventually. 


Edited by Ashen, 11 January 2014 - 05:12 PM.

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#128 Rafa

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Posted 11 January 2014 - 05:20 PM

In that case I would say go with the Highland Park and either the Balvenie or the Auchentoshan. Springbanks tend to be idiosyncratic and expensive, and perhaps not the best next step if you're iffy on single malts overall.

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#129 Jeff K

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Posted 12 January 2014 - 09:51 PM

I see a few shout outs for Laphroaig. It's my favorite I've tasted so far, but I'd probably drink a peat bog straight up if it were fermented enough. I do plan to try a few more Islay single malts when I get a chance, depending on what's available here in Bangkok (or in duty free when I fly)...



#130 Rafa

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Posted 12 January 2014 - 10:16 PM

Try some Ardbeg or Lagavulin. Octomore is great stuff, if you can find it and it won't bankrupt you.

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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#131 ChrisTaylor

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Posted 12 January 2014 - 10:27 PM

Bruichladdich 10, Lagavulin 16 and Ardbeg (the 10 year old standard or, if you can get it, Uigeadail).


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#132 ChrisTaylor

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Posted 24 January 2014 - 04:08 AM

A recent non-scotch tasting (continuing to fight the power, etc): Dickel 12, which only recently came to be available locally at a reasonable price. This is really good. Not exciting or contemplative or whatever: just damn good whiskey.


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I've never met an animal I didn't enjoy with salt and pepper.

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Harare, Victoria Falls and some places in between


#133 Hassouni

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Posted 24 January 2014 - 10:11 AM

Octomore is great stuff, if you can find it and it won't bankrupt you.

 

I can, and it will. I need to get in on some super secret Octomore tasting...


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#134 tanstaafl2

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Posted 24 January 2014 - 10:17 AM

A couple of nice ones I tried recently.

 

First is the Springbank 12 Cask Strength and it is a new favorite! Lovely as is and really blossoms with just a smidge of water. Also been trying a few Longrow's, Springbank's peatier sibling.

 

The new Caol Ila release called Stitchell Reserve is the NAS unpeated version they release every few years. This one is named for the retiring master distiller, Billy Stitchell, and presumably he had a hand in creating it. Usually the periodic unpeated release has an age statement but this one does not. A blend of several different finishes and it is really, really good stuff! Not peaty but a hint of smoke down deep in there and a wonderful example of the whiskey that Caol Ila can make without the overlay of peated malt.


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#135 ChrisTaylor

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Posted 26 January 2014 - 02:16 AM

Non-scotch again!

 

Thomas H Handy Saz. Oh man. Lovely, lovely, lovely. Definitely needs the water--at 66% it doesn't fuck around--but, yeah, lovely dram. I've had this in Old Fashioneds and Sazeracs in the past but now that I actually own a bottle I couldn't bring myself to mix with it. And I say that about almost nothing else in my collection.


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I've never met an animal I didn't enjoy with salt and pepper.

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#136 EvergreenDan

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Posted 27 January 2014 - 04:41 PM

This is very strange. I poured a bit of Lagavulin 16 (my favorite of Scotches that I can drink without a pang of guilt). With every sip, I get a strong nose of peach. I'm not talking about close-your-eyes-and-imagine-the-gestalt-of-peach. I'm not talking about florid descriptions referencing shoe leather, ear wax, or forest duff. Peach, like peach jam. Nothing peachy on the palate, only the nose. I've sniffed my hands, clothes, chair and naughty bits -- no hint of peach anywhere.

 

I've never noticed this before. Perplexed.


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#137 ChrisTaylor

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Posted 27 January 2014 - 04:59 PM

How clean is your glassware? Any detergent residue?

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I've never met an animal I didn't enjoy with salt and pepper.

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#138 Rafa

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Posted 27 January 2014 - 05:46 PM

Scent is complicated. Something you smelled or ate earlier in the day could be discombobulating you. Take a break (hard to pull away from the Lagavulin, I know) and try again later.

 

Or is it a new bottle? You may have just gotten an off-profile one. Though I've never gotten peaches from Lag; apples, maybe, and tire fire, but that's it.

 

Or make a Georgita with it. 


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#139 nickrey

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Posted 27 January 2014 - 05:50 PM

One wine tasting trick (no guarantees where it is an urban myth or not) is to reset your olfactory system by sniffing some coffee beans.


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#140 Rafa

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Posted 27 January 2014 - 06:09 PM

That's done when sampling perfumes as well, and does seem to work (though that may just be my own suggestibility).


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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#141 mkayahara

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Posted 27 January 2014 - 09:28 PM

Some Highland Park 18 tonight. A very satisfying dram. In that horrifying parallel dimension where I have to choose only one bottle, this might be it.


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#142 Rafa

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Posted 28 January 2014 - 09:14 AM

Were I stuck there with you I might have to fight you for the same bottle.

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”In Demerara some of the rum producers have a unique custom of placing chunks of raw meat in the casks to assist in aging, to absorb certain impurities, and to add a certain distinctive character.” -Peter Valaer, "Foreign and Domestic Rum," 1937


#143 FrogPrincesse

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Posted 28 January 2014 - 11:10 AM

These guys also detect peach in their Lagavulin's nose but it's the 30 years. Also here in the 2013 Distiller Edition.

Mine does not have any peach - just checked last night to make sure!



#144 EvergreenDan

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Posted 28 January 2014 - 06:58 PM

The peach is gone from the Lagavulin. Glass was cleaned like all the others, and I don't detect any odor from any of the glassware. 

 

But now I hear Elvis playing when I drink it.


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#145 scubadoo97

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Posted 29 January 2014 - 04:20 AM

 
But now I hear Elvis playing when I drink it.


Drink more and report back

#146 nickrey

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Posted 29 January 2014 - 05:25 AM

The peach is gone from the Lagavulin. Glass was cleaned like all the others, and I don't detect any odor from any of the glassware. 

 

But now I hear Elvis playing when I drink it.

Is he in the next room playing live?


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Unless there are three other people." Orson Welles
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#147 EvergreenDan

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Posted 29 January 2014 - 05:38 PM

 

 
But now I hear Elvis playing when I drink it.


Drink more and report back

 

Turns out it was Costello. Phew.


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#148 nickrey

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Posted 01 February 2014 - 03:52 AM

Ok, it's a blend rather than a single malt but it's had such an interesting treatment and tastes so different, I thought I'd post it.

 

I was buying some Romate Palo Cortado Sherry (which is delicious by the way) and came across this whisky:

 

whisky.jpg

 

Sheep Dip Amoroso Oloroso.

 

It was distilled and blended in Scotland in 1999 and matured in bourbon barrels for three years. It was then shipped to Spain and matured for nine years in Oloroso Sherry Casks at Sanchez Romate.

 

It has a really chocolatey/caramel nose. The palate has heaps of vanilla and hints of stone fruit and spice with a really long dark treacle tart after-taste.

 


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#149 Yojimbo

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Posted 04 February 2014 - 11:25 AM

@Ashen,

 

If smoky, peaty malts aren't your thing, I'd try an affordable Highland like Glenmorangie 10 yr., and if you really want to go clean and light, go for another Speyside. 

 

For me, I will go to my grave carrying a bottle of something Islay, like Lagavulin, or Talisker, or Aberlour, or  . . . well, if I'm gonna be in there a long time, I'll want some variety, right?


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#150 Chris Amirault

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Posted 04 February 2014 - 11:57 AM

 

  • Bruichladdich The Laddie 10: holy shit amazing whisky. Picked it up based on vague recommendations and someone's recent post in the bottle shop thread. A winner.

 

Chris, can you say more about this? What was so terrific about it? Thanks in advance. 


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