The Wine & Whisky Thread

[Svend N]

Auchentoshan is fairly close to Glasgow as well

Thanks Robin. Appreciate the tip on that. My wife is flying home today, but daughter staying on for a few days to see more of Edinburgh and then to Skye. Will let her know about Autchentosan. I'm sure she wouldn't mind another distillery tour :-)

[Marco]

yup, a good few do, but i wouldnt with a sherry casked personally, or the like. its often a suck it and see; Bells for instance improves immensely from a pint of bitter in it

Lol... I find that Bells benefits greatly when poured down the sink!

Like you say, it's a case of 'suck it and see', but personally I've not yet found any malt whisky that doesn't benefit from the addition of a *teardrop* of water. It's important, however, that it's literally no more than that!

What's also crucial, as you'll no doubt know yourself, is that malt whisky simply MUST be served at the right temperature, and not too hot or cold, see here: https://flaviar.com/blog/whisky-glass-and-temperature

And that also applies to the glass it's put in!

Marco.

[struth]

yup, room temp(18/19c), or slightly below for me, but with bourbon i like it a bit closer to body temp. maybe 24/25c.

my mates dad loved Bells and would accept no other.

[Marco]

Guys -- the ladies visited Glengoyne today and loved it! Great recommendation. They tasted the 12 yo and 18 yo -- the former "very good"; the latter "fantastic". Even our daughter liked them, and she's not a whiskey drinker.

Thanks again,
Svend

Thought you'd like it, Svend. Glad you guys had a great time!

Marco.

[mightymonoped]

Yup, as I find it richer, and with more 'depth' than Laphroaig.

I'm not really into 'blonde' looking whiskies, as in my experience they tend to be thinner and sharper/zestier in flavour, which is not what I'm after in a malt whisky; I like something rich, lush and smooth, with a caramel/sherry-like consistency, which coats your mouth with a velvety warmth!

Marco.

I have very limited experience of smoky/peaty whiskies to be honest (Laphroaig) so I’m still open to the experience for the future.

Of the ‘blonder’, I’m very partial to a drop of Glenmorangie 10 year old though. Would be interested in trying the Lasanta.


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[CageyH]

Yes, but they'll be rather peaty, no?

Marco.

Not if you can find a Gordon & MacPhail 1998 - 12 YO Caol Ila. - https://www.masterofmalt.com/whiskie...cphail-whisky/ It was quite possibly one of my favourite that I have ever tasted.

[CageyH]

I find that ALL malt whiskies benefit from the addition of a *teardrop* [no more] of water (at room temperature, not chilled), as it helps release both the flavour and the aroma.

When I have guests round, who enjoy a good malt, I fill my retro water jug (the likes of which were regularly seen in pubs during the 60s, 70s and 80s) with some water, which comes from Llwyn-On reservoir (we're blessed with very good tap water here): https://www.google.com/search?q=Llwy...CLV26zNcb-ViM:



And I serve that along with the whisky in these fluted glasses, I bought from the Glengoyne distillery, which release the aroma beautifully:



Marco.

Ah, the classic Glencairn tasting glass.

[Svend N]

Thought you'd like it, Svend. Glad you guys had a great time!

Marco.

Unfortunately I didn't travel with them on this trip - too busy at work . It was just my wife and eldest daughter (22 y-o) who could go. Scotland is a place I really want to visit though. One day I'll get there...

Cheers,
Svend

[rmcin626]

Ah, the classic Glencairn tasting glass.

Luckily we have quality water straight from the tap

[Marco]

I have very limited experience of smoky/peaty whiskies to be honest (Laphroaig) so I’m still open to the experience for the future.

Of the ‘blonder’, I’m very partial to a drop of Glenmorangie 10 year old though. Would be interested in trying the Lasanta.

It's just a matter, Tony, of getting to know your palate - something I'm still learning myself

I find Glenmorangie a little too 'fiery', for my tastes. I prefer something smoother, with less tendency to 'burn'. Aberlour 10 is good, in that respect, as it's lovely and smooth. See here: https://www.waitrosecellar.com/whisk...FYU8GwodCa4Kww

However, most 10-year old malts haven't matured enough yet to lose their 'fiery' edge, which is why I tend to go for, minimum, 12-year old malts, and preferably older still, which have been matured in sherry casks.

Marco.