Thread: Peated Whisky and Scotch Culture

Any chance of a case discount?

Originally Posted by Cangooner

Hmm... let's try this again. Maybe resizing it will help? I'm not sure why it made an attachment link rather than show a pic. Fingers crossed...

Attachment 208290

Very nice. Unfortunately just a tad too expensive for my pocket

There is a massive supermarket group here in SA that are retailing on their online site, a bottle of Balvenie 50 year old Speyside single malt for the equivalent of $41 540!

The 40 year old by comparison is an absolute bargain at $6 540!

Thanks for all the excellent comments!

I'm glad I wasn't off base in my perception that some in whisky culture take their opinion and preferences as something that should be a standard to apply to all. I guess it's no different than any other aspect of life, eh?

I have enjoyed the few peated whisky offerings I've tried. Most recently, Ledaig 10 year from the Isle of Mull (Tobermory distillery) a "wonderfully peated" whisky according to the bottle.

Refusing to try non-peated whisky at this point or considering non-peated whisky inferior to peated, to me would be like saying smoked beef brisket is pinnacle for beef and anything else, including a wonderfully grilled steak is inferior, etc.

Slainte Mhath!

ChrisL

And thanks to you for starting an interesting thread. Keep us updated in the whisky of the day.

Now I'm curious about why the taste of smoke is so appealing. I prefer smoked bacon to un-smoked. I recently tasted grav laks, which is basically smoked salmon but not smoked. I much prefer smoked salmon. I like smoked sausages, smoked cheese and I like peated whisky. I love the smell of the town in winter when everyone has their log fires going and I even took up pipe smoking about a year ago. But smoke is pretty dangerous, so why does it taste and smell so good? I'm going to have to do some research.

What are you thoughts on smoked tea?

Only tasted it a couple of times, but what I've tried was very nice.

Originally Posted by Ezekiel81

And thanks to you for starting an interesting thread. Keep us updated in the whisky of the day.

Now I'm curious about why the taste of smoke is so appealing. I prefer smoked bacon to un-smoked. I recently tasted grav laks, which is basically smoked salmon but not smoked. I much prefer smoked salmon. I like smoked sausages, smoked cheese and I like peated whisky. I love the smell of the town in winter when everyone has their log fires going and I even took up pipe smoking about a year ago. But smoke is pretty dangerous, so why does it taste and smell so good? I'm going to have to do some research.

I too like smoked foods very much. Too much! Even so, how boring my life would be if every food I ate was smoked in some way. It would lose its appeal.

Interesting thread! I've been trying the different scotch types for a few years now as funds allow. I just finished a Glenmorangie sampler, with the La Santa my runaway favorite. I'm a fan of the sherry-casked expressions, and always get a bottle of MacAllan 12 for Christmas. I'm still exploring the big Islay peat bombs. I gave away a half a bottle of Laphroiag 10, but feel like I need to try it again. I recently got a bottle of the iconic Lagavulin 16, and am slowly being taken in by its smoky spell. I really love trying all the different region's flavor profiles!

Originally Posted by ScoutHikerDad

Interesting thread! I've been trying the different scotch types for a few years now as funds allow. I just finished a Glenmorangie sampler, with the La Santa my runaway favorite. I'm a fan of the sherry-casked expressions, and always get a bottle of MacAllan 12 for Christmas. I'm still exploring the big Islay peat bombs. I gave away a half a bottle of Laphroiag 10, but feel like I need to try it again. I recently got a bottle of the iconic Lagavulin 16, and am slowly being taken in by its smoky spell. I really love trying all the different region's flavor profiles!

I had a La Santa sample at an airport recently and was very impressed. I'm also a big fan of Laphroaig and Lagavulin. What was it you didn't like with Laphroaig? My mum can't stand the smell, she says it smells like medicine, which it does. I've found that the shape of the glass has quite a big affect on the smokiness of a whisky. A glencairn seems to diminish it, a tumbler seems to increase it. For example Laphroaig in a glencairn tastes mostly medicinal with some smoke to me, but in a tumbler tastes mostly of smoke with some medicinal notes.

Well, I'm going all scientific with my foray into whisky tasting. I have glencairn glasses now that I use when sipping whisky/whiskey. I have a copita glass coming, some beakers, a graduated cylinder and a few glass pipettes.

Utopian should appreciate the precision at which I will use to sample whiskies.

there's at least one spreadsheet with formulas already built in that allow for calculating the ABV and amount of water necessary to get to a specific ABV.

My goal is to calibrate all whiskies I sample to a specific ABV (38% perhaps) for comparative purposes. I realize that some believe diluting certain whiskies past more than a drop or two of water detract or take away certain positive aspects of the whisky. Diluting to a common ABV will only be one step I intend to use.

Fun to experiment....

ChrisL