Thread: Single Malt

I guess I'll get something started. What kinds of single malts do you like? Laphroaig and Talisker top my list.

both good but in the same class and slightly tastier... oban please.

-Bob

I prefer Glenmorangie port wood finish 12 year with a good cigar like Fuente or Cohiba Dominican.

I like the Balvenie 10 year and Aberlour.
My late father used to bring me a bottle of Aberlour when he traveled to the UK on business.
Still can't seem to throw away that first bottle even though it's been empty for years.

Not too keen on the really heavy malts like Laphroaig and Talisker, personally I much prefer something a bit smoother like Macallan or (my current favourite) Balvenie Doublewood.

I am new to this and very interested where would a Noob start. For reference I do beleive if you are going to try something do not go cheap, get something that gives you the picture any ideas for a Noob

I like a bunch of malts, although I am not really what you would call an authority on the stuff (where's Bruno when you need him?). Oban and Lagavulin are both favorites as is Springbank. I guess the go to brand for me is the Macallan, preferably 18 or 25.

Don, you might try a vertical of Macallan starting with a 12 and working up (older). It's as good a place to start as any. As much as you travel you could add liquor store to your route. Sam's Wine in Chicago has a nice selection as does Park Ave in NYC. I can see it now....typical biz trip for Don....cigar shop, antique store, liquor store, cigar shop, antique store......

I like a lot of them.
Right now, Talisker, and MacAllan are high on my list.
John P.

A beginner might start with a fiddich or a livett until his palllette matures a bit

In the name of all that is good and holy: No GlenFiddich. It has as much character as pepsi cola.

If you want to get a taste for whisky, I suggest a Springbank 10 years.
The taste is accessible enough for newbies, and it is one of the few whiskies that do not chill-filter the whisky for their standard commerical bottlings.

When whisky comes out of the cask, it contains traces of an oily substance. It adds complexity to the taste, but it can also make the whisky look hazy when it is cold.
Since the plebs would go 'Ehw' based on the appearance, it is usually removed from standard bottlings by filtering of chipped ice (although the industrial equivalent probably doesn't use ice anymore).
It is never removed from medium-high end whiskies because those are bought by people who know whisy, and appreciate the taste.

Springbank is a very good whisky, and it is among the favorites for both me and my wife, yet it is still very affordable. It's around 55 euros per bottle, which is cheap for a good malt.

If you really want to get started on whisky, buy a couple of whiskies from independent bottlers like cadenheads, signatory, gordon and mcphail, or similar.
If you stick around the 50-70 euro price tag you get excellent whiskies.

There is no point in going really high end until you know what you like, because there are vastly different tastes in whisky, and it would suck to pay 200 euros and then discover that you don't like it.

Now to get back on topic: if I had to pick just 1, I'd pick Dalhuaine. It has a peppery taste which is unlike any other whisky I ever tried (and I tried a lot)