Just curious - how many people here prefer a heavily peated whiskey or prefer very little to none in their scotch?
When I first got into higher end spirits I couldn’t much stand the stuff.
I then ventured more into bourbons and have been a bigger fan of bourbons since. Especially Barrel proof offerings as they hold up well on ice during the hot southern summers.
When I got back around to my scotch bottles I found I didn’t much care for them. Either way too muted in flavor or overly sweet (seems most sherry finishes impart too much sweetness to my liking).
So I thought if my pallet had gone south on those why not revisit Lagavulin 16. That stuff was amazing - when I gagged the first time I tried it years back.
Now if I’m drinking scotch - it’s got to be a higher peated whiskey like Ardbeg, Lagavulin, and Laphroaig.
When I first got into higher end spirits I couldn’t much stand the stuff.
I then ventured more into bourbons and have been a bigger fan of bourbons since. Especially Barrel proof offerings as they hold up well on ice during the hot southern summers.
When I got back around to my scotch bottles I found I didn’t much care for them. Either way too muted in flavor or overly sweet (seems most sherry finishes impart too much sweetness to my liking).
So I thought if my pallet had gone south on those why not revisit Lagavulin 16. That stuff was amazing - when I gagged the first time I tried it years back.
Now if I’m drinking scotch - it’s got to be a higher peated whiskey like Ardbeg, Lagavulin, and Laphroaig.