Quote Originally Posted by Alden View Post
I'm still working on this bottle of Highland Park 12. It's surprisingly good and complex for a middle shelf scotch. Yesterday I had a little and tasted sea creatures in it.

Now, I understand this was made on one of the Orkney islands, and the barrels are probably sitting in an open air warehouse for 12 years, but for it to pick up even a subtle note of the essence of ocean is amazing to me.
That's one of the beautiful things about Scotch whisky, especially Islay, Campbeltown, and the Islands. So much brine, and sea, and a million little nuances that sneak in during the much slower maturation close to the sea. I think I read that no whisky is ever aged more than 40 miles from the ocean in Scotland. That's probably not true exactly, but it has to be close.