Which "Lighter Side of Islay"

[Luna56]

The first thing I noticed was the strong scent of what I can only describe as "camp fire smoke" . At first it was not unpleasant but strong. The first taste translated that scent to my taste buds or I am trying to say that it tasted like the scent should have tased to my mind. It was smooth all the way through with no burn but the smoky taste remained. As it disipated the finish was quite pleasant and I kiked it a lot.

The problem. The more I drank it, the more the camp fire smoke taste and smell became unpleasant untill I could no longer stand to swallow it and had to stop. I really did like the finish and the lack of alcohol burn and it was very warming as well but was suprised and dissapointed in my reaction to the smoky taste.

Hi Tracy-

I was recently turned on to Lagavulin 16 and I've grown to really love it. The smokiness can be a little daunting; I can still taste the smoke the next day sometimes. The campfire description is spot on, but remember one thing; it's a campfire on the beach. Spend a little time by the ocean and it'll begin to make sense in a visceral way. Sea air, seaweed, bikini tops coming off. :cool:

Smokiness is not present in most scotches and is an acquired taste. If you're looking for a scotch that is really top-notch (and not smoky) without killing your wallet, I'd recommend Balvenie 15 YO SB. Not smoky at all, 100 proof, very tasty. I like scotch at 86 proof, it just seems right. But the Balvenie at 100 proof is perfect. It may be, in my limited experience, my favorite. Pour yourself a triple, grill up a big, fat steak, can't be beat.

That being said, I bet the smoky Islay whiskys will grow on you if you give them a chance. Maybe not an every day pour, but definitely worth some effort.

Good luck to ya.

Cheers!

[AVB]

Thank you for the kind words, in your very well written post. As you've seen I've reviewed 125 drams now, have a bit over 200 expressions from 108 distilleries, soon to be 110. Slowly trying to get one from everybody that produced since 1956 (125).

I like your description of the Island Highland, mind if I use it?

AVB hit the nail on the head on the descriptions of both Bunnahabain and Old Pultney. I usually refer to Bunnahabain as "the island highland". Dalmore 12 and Old Pultney are, IMO, the best price/quality values available.

Stu

[Sijan]

AVB hit the nail on the head on the descriptions of both Bunnahabain and Old Pultney. I usually refer to Bunnahabain as "the island highland". Dalmore 12 and Old Pultney are, IMO, the best price/quality values available.

I keep thinking about pick up some Old Pulteney, but I think your post and AVB's review may have finally tipped the balance toward giving it a shot. I do hope to find a bit of salty marine character in it, although I understand it is less seaside-tasting than one might think.

I take exception to the strict classification of malts by region. On the South side of Islay are three distilleries within walking distance of each other that give Islay whisky it's definition: Laphroaig, Lagavulin, and Ardbeg. Caol Ila has these characteristics to a lesser extent, and IMO is the saltiest of all malts. However Talisker, Clynelish, and Brora fit more with the South Islay whiskys than Bruichladdich or Bunnahabain. Further they are totally different from some of their highland neighbors like Glenmorangie, Dalmore, Teanich, and Glen Ord (and the four of them have vast differences).

I agree. There are broad similarities between many distilleries in a region, but it is hardly the most relevant way to categorize malts. However, it's easy, and generally somewhat useful, so I think that's why it stays in use.

IMO one of the best guides to malts is Whisky Classified by David Wishart. I'm not sure if it's available in the US. David is an Economics Professor (but we won't hold that against him) at Edinburgh University and a devoted malt drinker. He classifies malts by their flavor characteristics rather than the location of their distillery. I've seen a similar book in the US, but I can't recall who wrote it, maybe Jim Murray? It definitely wasn't Michael Jackson.

Yes, it's an excellent book and it's available in the US. Really helped clarify things for me when considering new malt purchases. Once you find a few things you like, you can find others with similar taste classifications and branch out from there.

http://www.amazon.com/Whisky-Classified-choosing-single-flavour/dp/1862057168/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1207159891&sr=8-1

[Stu]

Thank you for the kind words, in your very well written post. As you've seen I've reviewed 125 drams now, have a bit over 200 expressions from 108 distilleries, soon to be 110. Slowly trying to get one from everybody that produced since 1956 (125).

I like your description of the Island Highland, mind if I use it?

Feel free, I'd enjoy meeting you in person some time. I'll have to change my statement about 2 members of this board having better noses than mine to 3. Do you ever go to Feis Ile?

Stu

[AVB]

I've never been but I have done the Whisky Trail. As for nosing....there's many a better out there than I.

Do you ever go to Feis Ile?

Stu

[Tracy Hightower]

Hi Tracy-

I was recently turned on to Lagavulin 16 and I've grown to really love it. The smokiness can be a little daunting; I can still taste the smoke the next day sometimes. The campfire description is spot on, but remember one thing; it's a campfire on the beach. Spend a little time by the ocean and it'll begin to make sense in a visceral way. Sea air, seaweed, bikini tops coming off. :cool:

Smokiness is not present in most scotches and is an acquired taste. If you're looking for a scotch that is really top-notch (and not smoky) without killing your wallet, I'd recommend Balvenie 15 YO SB. Not smoky at all, 100 proof, very tasty. I like scotch at 86 proof, it just seems right. But the Balvenie at 100 proof is perfect. It may be, in my limited experience, my favorite. Pour yourself a triple, grill up a big, fat steak, can't be beat.

That being said, I bet the smoky Islay whiskys will grow on you if you give them a chance. Maybe not an every day pour, but definitely worth some effort.

Good luck to ya.

Cheers!

Hey Luna, good to see you buddy.

I think you may have figured out the problem. I grew up a rocks throw from the beach in South Texas and spen 23 of my younger years working 14 on and 14 off in the Gulf of Mexico while wokring in Law Enforcement and Teaching on my 14 days off and I could hardly wait to get home and do what I really loved. My work in the gulf paid the bills and allowed me to retire at 46 years old so I cannot complain too much.

I do not hate the beach or the ocean but I have seen my fair share of it and that is why now live in the hills of TN. It may be more palatable with that steak grilling over an open fire on my back deck looking down the hill to the lake but I am sorry that your beach fire just does not do it for me.

Cheers My Friend and thanks for the recommendation.

[Luna56]

Hey Tracy-

Grilling in the hills of Tennessee sounds like a perfect occasion for a triple Balvenie 15. Let the steak provide the smoke. :cool:

Just yesterday I saw this black domelike thing below my deck, sticking out of the snow. D'oh! I forgot to put my big Weber grill away before the snow hit. Can't wait to get out there and grill something. Only about three more feet of snow to melt.

It's nice when you can gril over an actual wood fire (not gas or briquettes with wood chipsw tossed on). Puts everything on a whole 'nother level. I got a big box of hickory sticks just calling out for some pork.

Cheers to ya, buddy!

[TNbourbon]

...I won't try to add to the tasting notes previously given, because they were all excellent...

Stu, let me make a personal aside here, and tell you how much I appreciate your non-argumentative contribution to our forums. Those of us who have joyfully raised a glass (or three) of whiskey with you know your love of Scotch single malts, and appreciate your interest in our love, bourbon. It surprises many -- and perhaps you, and your lovely wife, as well -- that many of us appreciate some finer single malts, too.

It has been my observation that your opinions are generally spot-on, and always delivered in a fashion which acknowledges natural differences of tastes and opinions. I am among those who do not always post in so gingerly, and elegantly, a fashion.

In your honor, Stu, I intend to pour some A'Bunadh tonight, and toast my pleasurable acquaintance with you with it. Hope to see you soon. :toast:

[Stu]

Tim,

Thanks for the kind words of flattery. I'm not sure that I deserve them. I'll be at the Sampler and hope to see you there. I definitely owe you a pour of something special for your kind words.

Stu

[TNbourbon]

Tim..I definitely owe you a pour of something special for your kind words.

Stu

No, Stu, you don't -- though I will be honored to enjoy such with you.

(By the way, it's Batch #8 tonight).

[Jazzhead]

I agree with Luna - if the assignment is to introduce a bourbon drinker to the best of single malts, I'd go with the Balvenie 15 yo single barrel. There is always an open bottle of that superb dram around my house. It won't offend with peat, the proof is biglike a bourbon drinker expects, and the taste is rich and complex. Just top-notch stuff.

I'm also a fan of lowland malts, especially Littlemill and Rosebank for which independent bottlings are still occasionally available. A most respectable entry point for the bourbon drinker.

Lagavulin 16 is perhaps the best of the smoky Islays. I like the analogy of a campfire on the beach. That is definitely the vibe I get from this whiskey.

[Luna56]

Thanks, Jazzhead. Haven't tried the lowland malts yet but hope to remedy that soon. The Highland/Speysides really are mighty nice. Dalwhinnie is a favorite but I like it for a whole different reason than I like Balvenie. I agree that the Balvenie 15 is a good one for a bourbon guy to try. Too bad Tracy's gonna miss all those bikini tops comin' down, though! :cool: (Well, he's got a lake within view of his place I take it, and those lovely Tennessee gals do love to make proper use of a good swimmin' hole...)

The range of expressions in whisk(e)y regardless of where it's from is a beautiful thing. There's so much to experiernce, I hope I live long enough to try it all. I am grateful for the happy coincidence that I got into bourbon before I developed any interest in single malts. I've noticed that die-hard single malt guys turn their noses up at bourbon (at least most of the ones I personally know). Recommending a bourbon to a SMS guy who's never tried it is an exercise in deflation. I've been trying to push my wife's mother's husband into the bourbon camp to no avail. Even FR1B couldn't budge him. A waste of a heavenly pour. I at least maintained my dignity and didn't drink his pour. Well, not while he was looking.

Cheers!

PS- +1 on big love to Stu, it's a pleasure to be in his company here. And all of you as well. I raise a glass to you all.

[Megawatt]

I just can't get past the medicinal flavour of Lagavulin 16. It reminded me way too much of an antiseptic. Yet so many people rate it as their favourite Scotch overall, so I feel that I must give it another chance.

[Gov]

I just can't get past the medicinal flavour of Lagavulin 16. It reminded me way too much of an antiseptic. Yet so many people rate it as their favourite Scotch overall, so I feel that I must give it another chance.

You pretty much like it or not. I think Laphroaig, Ardbeg and Lagavulin are whiskys you immediately love or dislike. I took very well to heavy Islay peat! Still have not had the Laga 16 yet! But, I will.

[Jazzhead]

The range of expressions in whisk(e)y regardless of where it's from is a beautiful thing.

I agree, Luna. I enjoy bourbon and SMS scotch equally, and also dig the smooth honeyed flavor of a good Irish whiskey. It's all good, and I will often switch from bourbon to scotch, or vice versa, in the same evening. It's all part of a continuum, IMO, much as jazz is, from Bunk to Monk. The trick is to gain the insight to see the value in all genuine and authentic means of expression. I suppose that requires "education", but of a most happy kind!

[mgilbertva]

Laphroaig turned me into a huge Islay fan. But that was only after I had been drinking softer, Highland single malts. I'm impressed that you took on Laga for your first SMS. Usually l recommend Dalwhinnie 15yr or Balvenie Doublewood for new scotch drinkers. For someone new to Islays, I agree that Caol Ila is a great start, especially the 18yr.

[Luna56]

Laphroaig turned me into a huge Islay fan. But that was only after I had been drinking softer, Highland single malts. I'm impressed that you took on Laga for your first SMS. Usually l recommend Dalwhinnie 15yr or Balvenie Doublewood for new scotch drinkers. For someone new to Islays, I agree that Caol Ila is a great start, especially the 18yr.

Not sure if your comments are directed to me; Lagavulin was the first peat monster I tried but not my first SMS. It sure is strange stuff when you think about it, there's nothing on earth like a peat monster. I like to try new stuff all the time and endeavor to try these things on their own terms. In Italy a few years ago I sampled roughly fifteen different grappas one night. I'm told that I enjoyed several of them. :cool:

I agree that Dalwhinnie is a great place to start with classy SMS, it's wonderful. Haven't had the Caol Ila yet but there's an unopened bottle of Bruichladdich 15 waiting for me and I aim to attend to it soon. I'm told that the Bruichladdich and Caol Ila are not quite as peaty as the Lagavulin or the Laphroaig (got a botle of the Laphroaig QC open now, nice stuff!). Curious to see what peeling back the peat layer reveals.

Whisk(e)y is a damn fine adventure.

Here's to whisk(e)y, here's to you.

Cheers!

[LeoDLion]

Hello to all. This is my first post but I have been at the Whisky Magazine Forum for a while and only discover this forum yesterday.

As for the Islay whiskies, there are only a few distilleries already mentioned. IMHO, in the order of peatiness I would rank them as Laphroaig, Ardbeg, Lagavulin, Bowmore, Caol Ila, Bunnahabein, Bruichlladich, Port Ellen. If one researches the internet, you will come across these sm with % phenols content which is a measure of its peatiness. I do like all of them!

[LeoDLion]

...In Italy a few years ago I sampled roughly fifteen different grappas one night. I'm told that I enjoyed several of them. :cool:

...

Once I had two grappas in Sicily and after the 2nd one, I have no recollection of what happen next! I woke up in bed the next day. :cool:

[LeoDLion]

My very first single malt is Laphroaig. Although i had blended scotches for a while, Lap is the very first. A friend open a bottle and everybody immediately concluded that we must have a bad bottle! It taste like medicine, iodine, turpentine, etc. and a big blechhh from everybody. The host cork the bottle and later gave it to me because nobody wants it.

Well, the next day, I had a dram of it and it still taste awful. Tue, Wed the same thing. On Thur, I am beginning to get the feel of it and the awful medicinal taste seems to be disappearing. By Friday when I had my first drink, it was tasting great! I look at the green bottle because I can not believe its the same one!

That was 10 years ago when I got interested in SMW.

[Megawatt]

My very first single malt is Laphroaig. Although i had blended scotches for a while, Lap is the very first. A friend open a bottle and everybody immediately concluded that we must have a bad bottle! It taste like medicine, iodine, turpentine, etc. and a big blechhh from everybody. The host cork the bottle and later gave it to me because nobody wants it.

Well, the next day, I had a dram of it and it still taste awful. Tue, Wed the same thing. On Thur, I am beginning to get the feel of it and the awful medicinal taste seems to be disappearing. By Friday when I had my first drink, it was tasting great! I look at the green bottle because I can not believe its the same one!

That was 10 years ago when I got interested in SMW.

Interesting. It wasn't the peat taste that killed it for me; it was the iodine. So you actually got over the taste and started enjoying it? Some people say it is an acquired taste, while others insist you either love it or hate it.

[LeoDLion]

Interesting. It wasn't the peat taste that killed it for me; it was the iodine. So you actually got over the taste and started enjoying it? Some people say it is an acquired taste, while others insist you either love it or hate it.

Yes Meg, its the iodine taste- I called it turpentine. Its definitely an acquired taste for me but it only took 4 days to start enjoying it. Lag and Ardbeg is relatively easier on the peatiness. Ardbeg is my favorite among the Islay.

[mgilbertva]

Not sure if your comments are directed to me

Yes, to you. :grin:

Lagavulin was the first peat monster I tried but not my first SMS. It sure is strange stuff when you think about it, there's nothing on earth like a peat monster. [...]

I hadn't thought about it that way, but you're right! The sheer uniqueness of these whiskeys is one of the attractions. When I'm in the mood for an Islay, nothing else is going to work.

I've got to put Bruichladdich and Caol Ila side-by-side. I don't have any of either right now, so I'm going to have to wait until the budget can handle it (I just blew my budget on some dusties in DC). I have a QC open too, but to be honest, I prefer the regular expression. I really want to try the 10yr cask strength that showed up recently.

Whisk(e)y is a damn fine adventure.

Here's to whisk(e)y, here's to you.

Cheers!

Indeed - here's to you too!

[Megawatt]

Yes Meg, its the iodine taste- I called it turpentine. Its definitely an acquired taste for me but it only took 4 days to start enjoying it. Lag and Ardbeg is relatively easier on the peatiness. Ardbeg is my favorite among the Islay.

If someone had offered me Lagavulin 16 at a party, I would think they were trying to poison me :grin:

[Yellowjacket]

Hello to all. This is my first post but I have been at the Whisky Magazine Forum for a while and only discover this forum yesterday.

As for the Islay whiskies, there are only a few distilleries already mentioned. IMHO, in the order of peatiness I would rank them as Laphroaig, Ardbeg, Lagavulin, Bowmore, Caol Ila, Bunnahabein, Bruichlladich, Port Ellen. If one researches the internet, you will come across these sm with % phenols content which is a measure of its peatiness. I do like all of them!

Hey Leo! Welcome to SB.com. Good to have your wisdom here on the forum. Many great comments made already. Great bunch of folks on this forum who are all very helpful. Are you familiar with bourbons/American whiskies or are you exploring?

Cheers - Bob