Just picked up an Old Ballantruan and a few Bruichladdich ACE'D wkiskys. The 25 yr Brora and 29 yr Port Ellen arrived Tuesday. The Octomore is also on its way.
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Just picked up an Old Ballantruan and a few Bruichladdich ACE'D wkiskys. The 25 yr Brora and 29 yr Port Ellen arrived Tuesday. The Octomore is also on its way.
Laphroaig 15 this evening. I just received a bottle in trade from a fellow SB'er but this one was in the canister and the label in different than the one I just received. It is one of my favorites so it can not hurt to have a spare!
Two bottles of Alberta Premium Limited Edition. They were $2.00 off an already ridiculous price. I think I'm on my third glass, and it's starting to show. But what the hell, I write better with a buzz...
Picked up an HP12, Talisker 10, and a now rarer Bowmore 17.
Picked up a Clynelish 14. Looking for ward to tasting tonight.
Had this one before? I've never tried it myself.Quote:
Originally Posted by JamesW
First time. Just having my first taste now. Very interesting. Different. There's a fruity maltiness (no sherry) and a spicy chili pepper kick mid-palate and through to the finish lingering on the front and sides of my tongue.... a really nice burn. So far I like it very much.Quote:
Originally Posted by Megawatt
Make a comparison, if you can. Does it remind you of another malt? It is a Speyside malt, no?
It is a Highland Malt. It has brine and spice. It's really tough to pin a comparative malt. If forced to draw one, I'd say it's like an oily, salty, spicier Glenfiddich maybe? I'll need to spend more time with it I suppose....
Here's a quote from Malt Advocate... I agree with most it. They rated it an 87 which sound about right....Quote:
Originally Posted by Megawatt
Clynelish, 14 year old, 46%, $45 87 Points
It's good to see an official distillery bottling of Clynelish in the U.S. This one is very true to the Clynelish style: fresh, appetizing, and very drinkable. Notes of brine, fruit (lemon-lime), and vanilla-accented malt, are the foundation of this whisky. Delicate seaweed, peat, exotic pepper and a hint of citrus rind bitterness entertain the palate throughout, all the way to its appetizingly briny, seaweed-tinged finish. Perhaps the definitive aperitif whisky.
(4th Quarter 2004 Issue-Vol. 13#4)