Did it seem at all scotch-like?
Did it seem at all scotch-like?
It's not like any SMS I've ever tasted - batch 12. No peat, wood influence is faint, and it's so fruity/malty that it really has no parallel in the world of whiskey IMHO. A true dessert whiskey, even a lady who drinks Riesling and moscato could enjoy this neat. Ok maybe that's pushing it. In the right context it's very enjoyable but too fruity for a stand alone dram.
To me, it's a dessert wine with more punch and a hint of smoke.
My experience is that when you try to make malt whisky from non traditional stills it's just gonna taste different. By nontraditional I mean stills unlike the copper pot stills usually used in Scotland.
The new small distilleries popping up, not just in the US but also in the rest of the world, often use multipurpose still setups like Carl and Holstein Stills
If you come into these malts with a scotch heritage these new malts are bound to judged to be tasting a little bit funny and weird. Often a more floral, eua-de-vie 'ish flavour
Apart from the different tasting sensation I have also often experienced stuff that wasn't made properly (bad cuts) or simply bottled too young, but this is another side of the story. End of the day these stills seems to make another style of whisky
If you like it or not is a matter of taste. Most people don't prefer this style to traditional. Drinking Habits. Who knows ?. Personally I have had a lot of malt whiskies from these stills which I found pretty not to my taste. It being whisky from Denmark, France, US, Germany, Canada
Maybe things will change when we see a considerate amount of older stocks where you have some casks to pick between. Making good whisky is also about statistics, and the more casks you have, the bigger chance of something exceptional good rises
In Denamrk we have a small amount of new small distilleries, and I found the quality of their spirits is directly dependant of the type of stills they use. The ones I think is by far the best is the ones using traditional stills
Bear in mind, that I am only speaking about malt whisky here. I have tried very good examples of other styles of whiskies from these "new" stills
The only good examples of good malt whisky from these kinda stills has been either influenced by either peat or intense wine (sherry to be precise) casks
The one good example I can think on, from the top of my head is McCarthy's Oregon single malt. It is heavily peated
Thanks for that post Steffen, very interesting observations. Among the other brands have you had a chance to try the Millstone Dutch Rye whisky from the Netherlands?
No I didn't. I heard some good things about it.
I tried some Millstone many years ago. I can hardly remember it so it couldn't have been too bad. I remember other whiskies from that tasting being worse (It was a WORLD WHISKY tasting in Edinburgh). Waldviertler, an austrian whisky came through as revolting and a french buckwheat whisky (technially not a whisky then) which was tasting different than other whiskies I have tried, but not too different
With all the endless amount of small craft distilleries out there, some of it is bound to be good, if not now, then at some point
But I think the type of stills used have a great importance to what kind of malt whisky is produced