The most hated single malt...Loch Dhu?

I have not tried this stuff..black whisky... but I see it repeatedly mentioned as the worst single malt....terms like "licking an ash tray" or intense licorice etc.

Another mentioned is Cu Dhub. The products seem to have been destined for the European continental market...Netherlands, Scandinavia etc.

Despite the dislike in single malt circles, the Loch Dhu price is ^^ due to discontinuation.

Has anyone tasted one of these "black" whiskies?

http://www.maltmadness.com/shitlist.html The Shit List

http://www.loch-dhu.com/

http://www.loch-dhu.com/history.htm

The blackness comes from aging in double charred oak casks.....

http://www.masterofmalt.com/whiskies...-black-whisky/
Cu Dhub....tasting note does not sound too bad...

A head to head review
http://www.whiskyfun.com/ArchiveDecember04-2.html

Both are despised.

I recently sampled some really bad whiskeys and wrote reviews. Included in these was Loch Dhu: http://recenteats.blogspot.com/2011/...otch-ever.html

The distillery said the blackness came from ageing in super-charred casks, but most people have speculated that it is actually do to a large volume of caramel coloring.

I haven't tried the Cu Dhub.

I run in the single malt crowd and it is definately up there on the crap list. Glen Eden is on that list too. I was "lucky" enough to taste both and they are utter crap. Funny enough their poor scores have made them somewhat collectible..... what the f is wrong with people?!?!?! :skep:

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Originally Posted by bcrossan

I run in the single malt crowd and it is definately up there on the crap list. Glen Eden is on that list too. I was "lucky" enough to taste both and they are utter crap. Funny enough their poor scores have made them somewhat collectible..... what the f is wrong with people?!?!?! :skep:

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I'd rather have them collect Loch Dhu than the good stuff. At least with Loch Dhu, there is a good reason to keep it unopened in the bottle.

Sku, your description helps: "Scotch mixed with prune juice and a dash of balsamic vinegar." I think I can actually imagine that taste combination...not good. In my experience, Bourbon does not have such a bottom range as does Scotch, would you agree?

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Originally Posted by Jono

In my experience, Bourbon does not have such a bottom range as does Scotch, would you agree?

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Interesting question. I think Bourbon has a more narrow flavor profile than Scotch, so maybe that accounts for it. However, I think with regard to both single malt Scotch and straight Bourbon, the products, even at the lowest end, are generally quite good. The worst you can say about it is usually that it's dull or lacking in complexity, but rarely do I find one that is just undrinkably horrific. That's what was so surprising about Loch Dhu.

But Loch Dhu wasn't the worst single malt I tasted. That honor would go to this obscure Japanese malt: http://recenteats.blogspot.com/2011/...lds-worst.html

The bottle reminded me of part scotch, part bourbon, part dark rum. I think it indeed was due partly to the barrel charring and partly due to caramel coloring (and possibly something else...).

When it was released, my feeling is that they were trying to make a whisky that would compete with the other categories I mentioned above when used as a mixer--attempting to be the next "hip" thing to appeal to a younger audience.

Yes, it failed at the time. Maybe it was a head of its time, what with Crown Royal Black, Canadian Mist Black Diamond, etc.?

To me, it wasn't that it was the most terrible scotch. (I have had worse over the past 30 years.) It was, however, a waste of perfectly good Mannochmore single malt.

I agree with John. I was in Dallas one time when they were cleaning the shelves and I cleaned them out of Loch Dhu at well under $20/bottle. While it's not the greatest whisky in the world, I think it's far from crap (one mans opinion). I've drank it all as flask filler, camping trips, fishing boats, etc. but I wish I had some left to try now and see if I thought it was as bad as some of you say.

I had it with a friend from Sweden. It was apparently very successful over there. It wasn't nearly as bad as what was said about it but it's not something I'd keep stocked at home.

I have had it once Jono,heavy caramelized and charred.It was ment for the European market at first Asia&America would follow later.The whisky is just in one word disguisting.It was sold as a rarity just like the Fishky(a malt with a salted herring in it(Holland) and the celp whisky(Germany) with some seaweed in it.The celp i`ve tasted,it was a Islay whisky but i kept away from the fish.According to EEC regulations these gimmicks are not allowed to be called whisky due to the added ingredients.There were some trials about it than forbid them naming it so.

Eric.