Your moving up into sherry country and doubling price. Its very good stuff. Again a little smoke in there but mostly sherry and other fruits, honey etc. A bit dry for my palate but I wouldn't say no
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Your moving up into sherry country and doubling price. Its very good stuff. Again a little smoke in there but mostly sherry and other fruits, honey etc. A bit dry for my palate but I wouldn't say no
Marco you let go of a bottle of Lagavulin 16!Quote:
Originally Posted by Marco
The Islay scotches are an important learning experience, After drinking a few Islay's ,you learn to taste past or through the peat . There are other great floral and fruit flavors under the smoke fest.
It makes for a more sensitive and discerning pallet.
Try the Bruichladdich Octomore. Just buy a shot in a bar,not the bottle ,if you live through it you'll be affected for the rest of your life.
Gives you super powers or permanent retardation.
Tonights dram is Glen Morangie 10.
I was told it is unpeated but there is a steady note of peat in the front that fades as it gets to the finish ( very fruity and at $27.99 nothing beats it.
I am told it is the most popular scotch at weddings, a Scottsman's party pour.
Here it is JW Black Label ,Crown Royal and Jack Danial's in no particular order. Americans seem to do more blended scotches.
Tomatin Cask Strength.
Marvellous stuff. Needs water as said before, and will cloud if enough is added oddly, as I guess its still over 46. Most won't.
Fast becoming a fav here at struth towers. https://uploads.tapatalk-cdn.com/202...32250d8a25.jpg
Never noticed any smoke or peat in morange 10. Might be a bit of coffeeQuote:
Originally Posted by goraman
I promise you my bottle has some peat. It is very noticeable but not bad.
I may email them and ask if the 10 for export is being peated now.
I sent an email with these numbers on the bottle and the place of purchase.
Oddly it really is noticeably peated.
Lets see what they find.
12387064 26/05/2020
019829
I found distillers notes that states no more than 2 ppm peat,I promise you , my bottle is far more generous than 2 ppm, still a great tasting 10 year old.
Could I be misidentifying the Smokiness for peat? There is smoke in this malt but not an iodine like smoke.
I took the GM10 to my freinds house and he has had this bottle before many times as it is one of his favorites to order in a bar.
I asked him to tell me what he is tasting and the first thing he said was " I don't remember this being peated".
I feel a little vindicated in my own mind. This is the first time I've tried it and everyone says it has no noticeable peat.
Well my bottle dose . Go figure?
tis an odd one. as morangie dont really peat any of their barley, im not sure how it got there. tampered with maybe? but unlikely... a barrel with excess char? maybeQuote:
Originally Posted by goraman
or their profile got screwed up.. i think its supposed to be 2ppm peat with is almost nothing really.. maybe some got extra.. should send morangie a text asking them jeff
I sent them an e mail. It's not a peat bomb but it is from start to finish.
It was completely sealed in it's box , the foil seal was all intact so it came from the distillery that way.
I really don't think it is from to much char ,it's peat smoke ,Brad confirmed it right away.
I have been told over and over this bottle is unpeated so no one was more surprised than me,I kept tasting it then drinking a sip of water and re tasting, thinking it was just me.
must have been a batch of barley that picked up more than normal background phenol from the sprouter company. that is why they say 2ppm, as a max, but it really should be under 1 in most cases. I ve had dozens of bottles over time and not had that. Interesting
I can't believe Marco gave away a Lagavulin 16, but Islay is not for everybody.
Last night was wee dram of Ardbeg Kelpie.
Tasting Note by The Producer
Nose:*A wonderful, intense, ‘dancing’ nose, with lots of different, intertwined aromas – powerful, oily peat, dark chocolate, smoked fish, hints of seaweed, and a curious, sharp herbal note. Waves of spicy black pepper.
Palate:*A peppery mouthfeel is followed by a crescendo of rich flavours. Treacle toffee, Turkish coffee, smoky bacon and lots of dark, dark chocolate. A curious burst of peachy, estery fruit, hickory wood, clove oil and a suggestion of black olives.
Finish:*Seemingly lasting forever, with deep, deep, almost subterranean flavours of clove, tar, and rich toffee.
I find it a rather pleasant Islay. Not too complex, but always enjoyable to drink.
My only complaint is that as a limited exition, replacement bottles are vettibg expensive.
The virgin black sea oak casks give this a certain flavour you don't get with mainstream Ardbegs.