Sometimes, I really enjoy the heavy peat, but I think most nights, I'm looking for something that's not as intense, and doesn't require as much "work". I don't always enjoy waking up to bacon and ash in my mouth. It's a bit of a cliche, but I've found it to be true that I prefer the heavier malts during the winter. I like the lighter whisky for summer and spring. In bourbon terms, as much as I like GTS, I don't really want to drink it every night. I need the variety to appreciate what I'm drinking on any particular night. I would be very sad with only one type of whisky.
In fact I find myself not adding any water, or just a splash at most, to this one.
Talisker 57' North, my favorite whisk(e)y of the moment, phenomenal juice!
"everybody defamates from miles away
but face to face
they haven't got a thing to say"
I had my first Talisker 25 a couple of weeks ago, alongside a Bowmore 25. Talisker killed that puny Bowmore!
Yesterday I consoled myself after the Tigers loss with some Ardbeg Corryvreckan. After having mostly bourbon in the last 2 weeks, the Ardbeg slapped me silly but I loved it. However, I was kind of distracted by a sweet barley taste I pick up every other time I have Ardbeg. It tastes like an immature spirit. I know the Corry is a vatting with some young spirit, but I don't think it's that because I also get it in the standard 10 yr. Anyone else pick up on this?
Switched gears and had some wonderful Irishman Single Malt Whiskey, a beautiful 10 year old that spent time in bourbon and sherry casks. Seek it out!
Could be - the guy in charge of Ardbeg and Glenmorangie offerings, Bill Lumsden, is open about being obsessed with wood type and vatting recipes. I don't think he'd be shy about tinkering with the standard expressions, or as close to standard as Ardbeg is capable of, considering how irregular their offerings are made available. I also heard the Alligator is sweet.