Thread: Single Malt

Originally Posted by honedright

If you can find it, get a sample pack called "The Six Classic Malts of Scotland." My local liquor store had it and it contains 6 small bottles of Oban, Glenkinchie, Cragganmore, Talisker, Dalwinnie, and Lagavulin.

For about $25 (when I bought it) it's a very inexpensive way to get a taste of some of the best single malts.


Scott

Thats the way to go, if you are interested in single malts, you get a taste of Oban which is nice, Cragganmore a winner by a few of my female friends, okay I enjoy it too, and Lagavulin which always reminds me of open fire in the woods, smoke and "tyribål" a Norwegian expression" don't know the English one, maybe tar(?) it's a fantastic taste very nice in weather, gives me a good warm feeling inside. Lagavulin another favorite of mine, just excellent!!!

I would definitely second Lagavulin. I also recommend a few drops of good water to bring out the flavor. Recommended to me by a die-hard bourbon drinker. It really opens it up.
Kurt

I'd favour Laphroaig over the Lagavulin unless, because it comes in a sample pack, you have no choice. But second adding a couple of drops of H2O to let the amber goodness "breath". I've been in bars ( in the US) where you can get water from the distillery in Scotland that produced whatever your chosen drink is - a bit over the top me thinks.

I'll echo the warning against Glenfiddich and add that I'm not so crazy about the Glenlivet either. The Macallan (any) is a delicious way to get into scotch whiskey, with the caveat that I think it's one of the least scotchiest scotchs - if that makes any sense - so doesn't really prepare you for what's in store when you turn your taste buds upon further, more flavourful fields.

Highland Park, Oban and Laphroaig are popular because they are excellent, each leaders in their own area of scotchdom. Another one that I have been toting around the world and just recently opened is Glenlossie, which was a real nice surprise.

There are so many good ones out there, it is a shame I have but one liver to give.

Originally Posted by Pudu

I'd favour Laphroaig over the Lagavulin unless, because it comes in a sample pack, you have no choice. But second adding a couple of drops of H2O to let the amber goodness "breath". I've been in bars ( in the US) where you can get water from the distillery in Scotland that produced whatever your chosen drink is - a bit over the top me thinks.

I'll echo the warning against Glenfiddich and add that I'm not so crazy about the Glenlivet either. The Macallan (any) is a delicious way to get into scotch whiskey, with the caveat that I think it's one of the least scotchiest scotchs - if that makes any sense - so doesn't really prepare you for what's in store when you turn your taste buds upon further, more flavourful fields.

Highland Park, Oban and Laphroaig are popular because they are excellent, each leaders in their own area of scotchdom. Another one that I have been toting around the world and just recently opened is Glenlossie, which was a real nice surprise.

There are so many good ones out there, it is a shame I have but one liver to give.

Hmm, this leads me to think I'll have to get a bottle of Laphroaig soon, just to test this. To me Lagavulin has this out in the wood "tyribål" (sorry about bringing Norwegian expressions into this) feeling to it, that's pretty near priceless to me, Ardbeg Uigedail, with a drop or 2 of water has the same feeling.

Since I live in Norway, the government has a pricepolicy on alcohol that will stop any damage to my liver, before it get's anywhere near seriuos. ( a bottle of Lagavulin 16yrs runs about $98US)

Does anyone else have S.M.A.D.?

I just picked up a bottle of Coal Ila 18 year today, because I liked the - now empty bottle - of 12 year so much. I'm going to putting a hurting on 18 tonight. 18 years in the cask -- about a month or two in my cabinet.... kind of seems wrong.

I'd like to hear people's thoughts on Ardbeg Ten, since I am thinking I "need" a bottle of that.

Originally Posted by kmag

a few drops of good water to bring out the flavor

I like to put an ice cube in a glass and dribble whisky over it. I've been told I shouldn't use ice (I think it's supposed to damage the flavour or aroma) but I don't care it's the way I like it.

Originally Posted by ccddo

Does anyone else have S.M.A.D.?

I just picked up a bottle of Coal Ila 18 year today, because I liked the - now empty bottle - of 12 year so much. I'm going to putting a hurting on 18 tonight. 18 years in the cask -- about a month or two in my cabinet.... kind of seems wrong.

I'd like to hear people's thoughts on Ardbeg Ten, since I am thinking I "need" a bottle of that.

I am new to this and getting the AD quick

Originally Posted by bjorn

Hmm, this leads me to think I'll have to get a bottle of Laphroaig soon, just to test this. To me Lagavulin has this out in the wood "tyribål" (sorry about bringing Norwegian expressions into this) feeling to it, that's pretty near priceless to me, Ardbeg Uigedail, with a drop or 2 of water has the same feeling.

Since I live in Norway, the government has a pricepolicy on alcohol that will stop any damage to my liver, before it get's anywhere near seriuos. ( a bottle of Lagavulin 16yrs runs about $98US)

I know what you mean about the smoky (peaty) flavour of Lagavulin, Laphroaig , and the other Islays. I grew up in Canada and spent many an evening in the basement treating my wooden skis (from Norway by the way) with pine tar to seal them up before using a hot iron to wax them. Sipping these babies always takes me back to that feeling of white snowy playground. Which is what I need since I haven't had a proper winter in 10 years now.

If you haven't yet tried lapsang souchong tea, you should give it a go as well. My favourite, I always offer it to guests but they take one sniff and choose herbal this or that - heathens.

Don't feel too badly, my wife has adopted similar policies to the Norwegian government regarding what I can "afford" theses days.

Originally Posted by Pudu

I know what you mean about the smoky (peaty) flavour of Lagavulin, Laphroaig , and the other Islays. I grew up in Canada and spent many an evening in the basement treating my wooden skis (from Norway by the way) with pine tar to seal them up before using a hot iron to wax them. Sipping these babies always takes me back to that feeling of white snowy playground. Which is what I need since I haven't had a proper winter in 10 years now.

If you haven't yet tried lapsang souchong tea, you should give it a go as well. My favourite, I always offer it to guests but they take one sniff and choose herbal this or that - heathens.

Don't feel too badly, my wife has adopted similar policies to the Norwegian government regarding what I can "afford" theses days.

I'd second the recommendation for lapsang souchong tea...about as close as you can come to sipping an islay malt while at work Although I'm not a big fan of blended whisky, I do blend my tea. My typical cuppa is a 50/50 mix of lapsang souchong with Assam...smokey and malty.

Cheers,
Ed

Originally Posted by ForestryProf

a 50/50 mix of lapsang souchong with Assam...smokey and malty.

Wow, that's a great idea. I'm fond of Lapsang but find it really doesn't have enough punch for me - Assam is my regular brew. I'd never though of mixing them though.