What Wee Dram are you enjoying now?

[unclebunk]

Talisker 10 last night. It finishes strong and long. In fact, the finish is so long that it carries on to the next day. Great stuff! Will return to it tonight for a small pour before moving on to Lagavulin 16 and a nice pint (or three) of Murphy's Stout. All I need to figure out is what tunes to play and I'll be off and running.

[Megawatt]

Talisker 10 last night. It finishes strong and long. In fact, the finish is so long that it carries on to the next day. Great stuff! Will return to it tonight for a small pour before moving on to Lagavulin 16 and a nice pint (or three) of Murphy's Stout. All I need to figure out is what tunes to play and I'll be off and running.

I've always thought it a bit unfair that smoky coastal malts are described as having such long finishes, as though this is a mark of quality. Peat flavour has a tendency to linger, so any smoky malt will have a "long finish". I guess for me the more telling attribute is what flavours other than peat are discernable in the finish, and how long do they persist?

I don't mean this as a criticism to you, but more as a general comment. I do think, though, that if you still taste the whisky the next day, that is well past the point of being part of the finish .

[unclebunk]

I've always thought it a bit unfair that smoky coastal malts are described as having such long finishes, as though this is a mark of quality. Peat flavour has a tendency to linger, so any smoky malt will have a "long finish". I guess for me the more telling attribute is what flavours other than peat are discernable in the finish, and how long do they persist?

Hmm. That's an interesting observation. It seems though that many of the so-called experts on single malts (Michael Jackson, Jim Murray, Wallace Milroy, etc.) concur that the island and coastal malts tend to have the longest finishes, but I'm not sure it is entirely due to the flavor imparted by "smokey malt" per se. For one thing, a fine single malt can have a wonderful presence of peat without being smokey through the use of water sources that pass through peat bogs which impart distinct aromas and flavors unique to the region in which the bog is located. (Clynelish and Old Pulteney come to mind but there are many others. Highland Park 12 also has an amazing finish with a completely different peat flavor than those two but is not overly smokey IMO.) My remarks regarding Talisker 10 had more to due with the intensely peppery finish that also brought waves of salt, brine, heather and toffee, not just peat smoke. That tingle on the tongue is a quality that I enjoy for some reason, and tends to come mostly from island and coastal malts in my experience, rather than Speysides which are immensely enjoyable but seem to finish quite differently.

I don't mean this as a criticism to you, but more as a general comment. I do think, though, that if you still taste the whisky the next day, that is well past the point of being part of the finish .

Yes. I was only joking about the finish being so long that it continued until the next day. Though I must admit that I drank so much of the Talisker that night that I woke up the next morning and wondered if my wife had deposited ashes from our fireplace in my mouth while I was snoring, as I could still faintly taste the smoke ten hours after my last pour.

[Megawatt]

Hmm. That's an interesting observation. It seems though that many of the so-called experts on single malts (Michael Jackson, Jim Murray, Wallace Milroy, etc.) concur that the island and coastal malts tend to have the longest finishes, but I'm not sure it is entirely due to the flavor imparted by "smokey malt" per se. For one thing, a fine single malt can have a wonderful presence of peat without being smokey through the use of water sources that pass through peat bogs which impart distinct aromas and flavors unique to the region in which the bog is located. (Clynelish and Old Pulteney come to mind but there are many others. Highland Park 12 also has an amazing finish with a completely different peat flavor than those two but is not overly smokey IMO.) My remarks regarding Talisker 10 had more to due with the intensely peppery finish that also brought waves of salt, brine, heather and toffee, not just peat smoke. That tingle on the tongue is a quality that I enjoy for some reason, and tends to come mostly from island and coastal malts in my experience, rather than Speysides which are immensely enjoyable but seem to finish quite differently.

Yes. I was only joking about the finish being so long that it continued until the next day. Though I must admit that I drank so much of the Talisker that night that I woke up the next morning and wondered if my wife had deposited ashes from our fireplace in my mouth while I was snoring, as I could still faintly taste the smoke ten hours after my last pour.

I hear what you're saying. I guess my remark was more targeted at amateur tasters who describe Lagavulin and Laphroaig as having finishes that last for hours. Perhaps, but I think they are describing more of a persistent smoky aftertaste than a good quality finish. In fact, you might say such persistent flavours detracts from the experience because they will interfere with whatever you drink next (unless it is even smokier).

Anyway, Talisker 10 is great. That malt is responsible for bringing me around to smoky flavours. I couldn't stand Lagavulin until I had been conditioned with Talisker. Talisker has a more apparent sweetness; I knew I would like it as soon as I stuck my nose in the glass.

Actually I'm having an after-lunch drink of Talisker 1996 Distillers Edition. I definitely prefer it over the 10, though few seem to agree. It has that extra layer of richness, that sweet, creamy fruit.

[unclebunk]

I hear what you're saying. I guess my remark was more targeted at amateur tasters who describe Lagavulin and Laphroaig as having finishes that last for hours. Perhaps, but I think they are describing more of a persistent smoky aftertaste than a good quality finish.

[Stu]

I hear what you're saying. I guess my remark was more targeted at amateur tasters who describe Lagavulin and Laphroaig as having finishes that last for hours. Perhaps, but I think they are describing more of a persistent smoky aftertaste than a good quality finish. In fact, you might say such persistent flavours detracts from the experience because they will interfere with whatever you drink next (unless it is even smokier).

Anyway, Talisker 10 is great. That malt is responsible for bringing me around to smoky flavours. I couldn't stand Lagavulin until I had been conditioned with Talisker. Talisker has a more apparent sweetness; I knew I would like it as soon as I stuck my nose in the glass.

Actually I'm having an after-lunch drink of Talisker 1996 Distillers Edition. I definitely prefer it over the 10, though few seem to agree. It has that extra layer of richness, that sweet, creamy fruit.

[loose proton]

Maybe I'm an amateur, but Laphroaig 10 is my favorite go to pour and the long finish I get is a honey sweetness mixed with seaweed (think dulce lightly flavored with honey).

[Megawatt]

I AM an amateur, especially with Scotch, but I agree with you. My first Laphroaig sip was smoke but once I got into it I get lots of flavors, and now the smoke is there, but just one component of many, even in the finish.

[JamesW]

It's been a very long while since I took a pour from this side of my whisk(e)y bar. I generally go in cycles but lately it's been all bourbon for me. While I have mostly Islays on the shelf, I'm starting the night with Glenlivet Nadurra 16 and really enjoying it. Perhaps after this I'll re-acquaint myself with Bowmore 17 or Ardberg Uiegedail. Good friends that I haven't see in a long time.

[JamesW]

Went with the Uiegedail after all. I didn't realize how much I missed the stuff.

[loose proton]

...I'm starting the night with Glenlivet Nadurra 16 and really enjoying it...

I've got an unopened Nadurra grinning at me right now. But so far tonight it's been switching back and forth between Glenlivet French Oak and Woodford Reserve Seasoned Oak.

[ebo]

Right now, I'm drinking Glenmorangie 10, bourbon cask. This is the first time I've tasted anything from this distillery. I must say that it is a very enjoyable Scotch... kind of light, with a taste of vanilla and honey. The nose is very nice... almost as enjoyable as the taste. I'll need to get a few more expressions from this distillery.

[PAspirit1]

I've got an unopened Nadurra grinning at me right now. But so far tonight it's been switching back and forth between Glenlivet French Oak and Woodford Reserve Seasoned Oak.

I assume thats is the 15 year old. I loved the Glenlivit Fr.O 12 and the 15 is high on my list of Speysiders to try.

[Megawatt]

Right now, I'm drinking Glenmorangie 10, bourbon cask. This is the first time I've tasted anything from this distillery. I must say that it is a very enjoyable Scotch... kind of light, with a taste of vanilla and honey. The nose is very nice... almost as enjoyable as the taste. I'll need to get a few more expressions from this distillery.

The Quinta Ruban is an interesting expression. Surprisingly dry and salty at first, but developing on chocolate-fruit notes.

[loose proton]

...I'm drinking Glenmorangie 10, bourbon cask...

[loose proton]

I assume thats is the 15 year old. I loved the Glenlivit Fr.O 12 and the 15 is high on my list of Speysiders to try.

[Megawatt]

Starting the night with Islay Mist 8 year old. Not bad at all. The bottle describes it as a "soft" whisky, and I would agree. You get salt and smoky peat but a good amount of honey as well. The texture is quite "blendy", that is to say, a bit thin with a grainy bite, but it has more body than, say, Teachers. Pretty decent overall but for this style of blend I would go for The Black Grouse. More depth and complexity.

[unclebunk]

ub, try the Laphroaig Cask Strength sometime. It's two more heads and four more shoulders above the Quarter Cask. It's ... uh ... narcotic. Sorry, that's as close as I can get to a description.

Will do, Edo. It is now officially on my Christmas list. Hard to imagine whisky so good, isn't it? But Laphroaig is doing an excellent job these days and I can't get enough of their stuff. All I need to do now is find any easy bank to knock off so that I can afford everything I want!

[ebo]

The Quinta Ruban is an interesting expression. Surprisingly dry and salty at first, but developing on chocolate-fruit notes.

Thank you... I'll try it.

[Stu]

Will do, Edo. It is now officially on my Christmas list. Hard to imagine whisky so good, isn't it? But Laphroaig is doing an excellent job these days and I can't get enough of their stuff. All I need to do now is find any easy bank to knock off so that I can afford everything I want!

Although you and I may differ politically, we usually see eye to eye on whiskey. This is an exception. I think Laphroaig has been "dumbed down" slowly over the last 30 years or so. The Laphroaig of today is a mere hint of the Laphroaig of the 70s or 80s. Especially the 10. While the seaweed and iodine is still there, it has been greatly reduced. Their master blender told me this was done intentionally to make it "more acceptable" to a greater number of people. Some think this is a good thing. I (and others) think that he destroyed the Laphroaig that we knew and loved. We begged him to recreate the old Laphroaig, put it in a different package, raise the price (if need be) and sell it for those of us who love and miss the medicinal briny taste that was so distinctly Laphroaig. However if I had to choose one whisky to drink for the rest of my life, after some deliberation, I'd probably sitill choose Laphroaig 10 over the 15, and over Lagavulin and Ardbeg.

[AVB]

I just finished a bottle of Laphroaig that was bottled in 1970 (based on the tax stamp date) and had a chance to compare it to the current 10 and cask strength. While far better than the current 10 the cask strength with just a few drops of water seem to give it a good run. Not quite as salty but a better overall balance IMO. However, the old bottle certainly had all the elements I remembered from when I started my scotch journey in the early 70's and I wouldn't mind finding another.

[Stu]

I just finished a bottle of Laphroaig that was bottled in 1970 (based on the tax stamp date) and had a chance to compare it to the current 10 and cask strength. While far better than the current 10 the cask strength with just a few drops of water seem to give it a good run. Not quite as salty but a better overall balance IMO. However, the old bottle certainly had all the elements I remembered from when I started my scotch journey in the early 70's and I wouldn't mind finding another.

Is this the bottle you told me about a year or two ago? You invited me to taste it if I was ever in PA but I never made it up there. Thanks for the description. It tells me my memory serves me well, but not too well. It was definitely better, but not as much better as I seem to remember, is that correct?

[AVB]

That's the one, and yes it was better but not astoundingly so. The CS is close but not quite the same.

[Luna56]

I think Laphroaig has been "dumbed down" slowly over the last 30 years or so. The Laphroaig of today is a mere hint of the Laphroaig of the 70s or 80s. Especially the 10. While the seaweed and iodine is still there, it has been greatly reduced. Their master blender told me this was done intentionally to make it "more acceptable" to a greater number of people. Some think this is a good thing. I (and others) think that he destroyed the Laphroaig that we knew and loved. We begged him to recreate the old Laphroaig, put it in a different package, raise the price (if need be) and sell it for those of us who love and miss the medicinal briny taste that was so distinctly Laphroaig. However if I had to choose one whisky to drink for the rest of my life, after some deliberation, I'd probably sitill choose Laphroaig 10 over the 15, and over Lagavulin and Ardbeg.

Stu, what, in your opinion, comes close to the Laphroaig in current offerings? I've found Talisker to be a hearty dram, and it calls to the imagination a bit of what you feel is lacking (my speculation) in the Laphroaig.

In any case, tonight I had a small pour of Highland Park 12. Nice, a little peppery, but I'm not getting any salt or smoke that others refer to. Maybe I'll try again tomorrow. Was gifted a bottle of Glenmorangie, 10 yo I think, with a nice glass and a mini of the LaSanta. I'll give that one a whirl tomorrow.

Cheers!

[Megawatt]

Stu, what, in your opinion, comes close to the Laphroaig in current offerings? I've found Talisker to be a hearty dram, and it calls to the imagination a bit of what you feel is lacking (my speculation) in the Laphroaig.

In any case, tonight I had a small pour of Highland Park 12. Nice, a little peppery, but I'm not getting any salt or smoke that others refer to. Maybe I'll try again tomorrow. Was gifted a bottle of Glenmorangie, 10 yo I think, with a nice glass and a mini of the LaSanta. I'll give that one a whirl tomorrow.

Cheers!