I like the white/black label brand; whatever the local mini-mart has on sale. That and a pouch of 79. Living large.
:rofl:
:rofl:
Scotch
- Thread starter tbradsim1
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Doesn"t matter within reason, I"d rather sip on good stuff than swill on bad stuff, want something to sip with a smoke every once in a while. The old cajun
That's what my Dad the OldGuns called a mixed drink.
A good single malt with just a drop or two of water to bring out the aromas and make the flavors pop...
That's the way to enjoy a good single malt.
Laphroiag seems to be popular. Great scotch, I'll +1 that but the Talisker is definitely worth a try. It's smoother and richer than Laphroig but still has more "bite" than the Lagavulin, and plenty of peat imho. All great stuff recommended so far though, can't go wrong with any of it.
Bowmore and the MacAllan are the tops. For peat on the cheap get the McClellands Islay. It's basically a new Bowmore and tastes way above its price point.
Now your splitting hairs Jud, it is nearly entirely Scotch Wiskey with a little extra flavor thrown in, the alchol content is only 5% less than a normal wiskey. As far as I see it a liquer made from a type of alcohol is still that type of alcohol because whatever is thrown in is usually pale in comparison to what it was made from, at least that is my opinion and I am sticking to it
Appreciation of single malt whisky is entirely about splitting hairs. Many of the posters here seem to have missed that the original question was about peated malts and have strayed into the realm of non-peated malts and blended scotch . . . not that there is anything wrong with that . . . I'm just sayin'.
I would also split that hair and agree that single malt whisky and tobacco for that matter is all about splitting hairs. I also absolutely agree that every man is entitled to his opinion. To me, however, Drambuie is Drambuie and whisky is whisky.
I highly recommend Ardbeg for a peaty whisky. I do, occasionally enjoy certain Laphroig bottlings and have, on occasion, enjoyed a glass of Lagavulin, but both, to me, seem to be very one dimensional in that they seem to be all about the peat smoke. Ardbeg, I find, has the rich peat smoke, iodine, medicinal notes and oily texture but it also has toffee, vanilla and chocolate notes behind the peat that seem to integrate rather well to make one hell of a dram with a crazy long finish.
I highly recommend Ardbeg for a peaty whisky. I do, occasionally enjoy certain Laphroig bottlings and have, on occasion, enjoyed a glass of Lagavulin, but both, to me, seem to be very one dimensional in that they seem to be all about the peat smoke. Ardbeg, I find, has the rich peat smoke, iodine, medicinal notes and oily texture but it also has toffee, vanilla and chocolate notes behind the peat that seem to integrate rather well to make one hell of a dram with a crazy long finish.
SMOKY
Single malts found in the two smoky quadrants all contain discernible levels of peat, which is burned in the malting process. Ranging from scented smoke and bonfires, to kippers and lapsang souchong, they're epitomised by Islay malts such as Lagavulin and Caol Ila.
DELICATE
The whiskies at this end of the axis normally use no peat in the malting process. While movement up the axis sees an increase in complexity, this is without any discernible level of smokiness derived by peat. Towards the light end there is a floral, grassy freshness. Moving towards the richer side of the map, subtler nutty, barley and biscuity flavours start to come through.
LIGHT
This end of the vertical axis houses whiskies whose characteristics exhibit fresh flavours: green grass, soft fruits, cereal. Such flavours tend to reflect the processes followed by a distillery, such as fermentation or size and shape of the stills.
RICH
Whiskies at the rich end of the axis contain characteristics often derived from the nature of the wood used during maturation. Typical flavours range from vanilla (given by American oak casks) to nuttiness to cigar box, chocolate and dried fruit (from European oak casks). Whether a cask is first fill or refill will make a difference to flavour.
Laphroaig 16yr and a bottle of Jameson's , tried a small shot of Laphroiag while smokeing some Nitecap and it seemed to enhance the tobbaco taste, quite good The old cajun
Simnett: Thanks for the grid. It's quite nice and helpful. And reflects what I would say my experiences have been.
Cajun: You did good there ! I myself am partial to either the Lagavullin Distillers Edition (~ $100), if I want to drink "Liquid Peaty Smoke", especially after a nice big meal, or the Bowmore 12 or 15 (~ $60), which is sweeter and milder. I personally am not a big fan of Laphroaig, but have friends who are. It's a bit... unique... and from what I've seen people hate it or love it.
Off topic and not a peaty scotch at all, heck it's not even a Scotch since it's Irish: Midleton Very Rare. But at over $100 a bottle, it is very rare(ly) on my shelf indeed. I did get one recently, which is still sitting in the box, unopened, waiting for a special occasion.
For another good single malt Scotch, have a go at the Glenmorangie Quinta Ruban (~ $45). They started to do what MacAlan has done for years, e.g. age in barrels previously used for Sherry. But the Quinta Ruban is aged in Bourbon barrel and then finished off in Port Casks. It's worth it's price.
PS: I noticed I lately posted on this thread and on beer..... How obvious is it that, besides tobacco, Whiskeys and beer are my other two vices. Don't ask me squat about Tequila :rofl:
Cajun: You did good there ! I myself am partial to either the Lagavullin Distillers Edition (~ $100), if I want to drink "Liquid Peaty Smoke", especially after a nice big meal, or the Bowmore 12 or 15 (~ $60), which is sweeter and milder. I personally am not a big fan of Laphroaig, but have friends who are. It's a bit... unique... and from what I've seen people hate it or love it.
Off topic and not a peaty scotch at all, heck it's not even a Scotch since it's Irish: Midleton Very Rare. But at over $100 a bottle, it is very rare(ly) on my shelf indeed. I did get one recently, which is still sitting in the box, unopened, waiting for a special occasion.
For another good single malt Scotch, have a go at the Glenmorangie Quinta Ruban (~ $45). They started to do what MacAlan has done for years, e.g. age in barrels previously used for Sherry. But the Quinta Ruban is aged in Bourbon barrel and then finished off in Port Casks. It's worth it's price.
PS: I noticed I lately posted on this thread and on beer..... How obvious is it that, besides tobacco, Whiskeys and beer are my other two vices. Don't ask me squat about Tequila :rofl:
+1 on the Johhny Walker GOld, too. It is light but has a huge fruit and floral thing going on when you add a bit of water. I t would be real easy to drink way too much of that stuff!
I had a dram of the MacAllan 12 on Christmas night. I compacted a small snowball and used it for an ice cube. It almost never snows on Christmas in Texas, so I thought what the hell? It was actually quite good! The snow kept it from being too watery and really got those oils out of the whisky.
Baron and Mick, I'm ashamed of both of you. Here we are talking fine single malts and you guys are putting snow and ice in your scotch? I mean, baron's a brewer and Mick used to live in Belgium and knows where beer comes from! (looking at you, lonestar)
Shame, shame, shame.
Shame, shame, shame.
Haha! I normally just add a splash of spring water, but occasionally I will have one ice cube. The snowball was completely spontaneous.
I have a suspicion that I will be getting a birth year Scotch for my birthday (1973) and I will save that one to drink only on birthdays. No ice or snow allowed.
I have a suspicion that I will be getting a birth year Scotch for my birthday (1973) and I will save that one to drink only on birthdays. No ice or snow allowed.
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