a'bunadh batch 20 vs batch 19

Gladys you will have to lower your standards to achieve that level of snobbishness :) lew

Reply to
Lew
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My wife and I drink it thusly:

First taste of a new bottle, I pour a measure -- an ounce, say -- into the glass, which I cradle in my hands to warm it a little, and then give my nose a good long whiff of it. Then I take a little sip on my tongue, swish it around my mouth, and notice the taste(s), both in different parts of the mouth, and over a few seconds as it warms some more and releases different elements. The good ones will take you through at least two or three stages where different aspects of the malt come to the fore.

Next, add a few drops (literally) of spring water, and repeat the above. Some of them release more flavours with a little water added. Continue adding a very small amount of water at a time until you decide either that you've found the sweet spot, or that you've already passed it and you want less water in the next one.

Next time you drink it, let that first dram be your guide.

This goes for cask-strength as well as normal-strength malts. The amount of alcohol isn't necessarily the only variable. Some single malts can give you too much alcohol burn at 40 per cent, and others are perfectly gentle at 60.

I would not add a lot of water, nor any ice at all to a single malt I respect. But I like to be challenged by bold flavours. As someone else said, your mileage may vary.

You will, of course, drink it whichever way you like it. Starting with the above procedure, however, ensures you won't miss anything you might actually like.

cheers.

Reply to
bill van

Beautiful post. Bravo!! :-)

Gladys.

Reply to
Gladys

The language of tasting is so complex. It's almost impossible to convey physical impressions in words. Sigh.

My impression is the opposite of yours. To me, adding ice or more than a few drops of water *creates* what I think of as an "edge." It removes the depth, warmth (there's that word problem again), and roundness, and leave only a chemical taste that is experienced mainly on the front of the tongues.

Well, Lagavulin and HP are two of the most popular SMWs with folks in this group, so you're trolling very effectively here. "Swilly"? 8;)

What do I know? I very rarely find a whisky I don't enjoy (have found a few rums that I dislike, though). I even enjoy Loch Dhu.

-- Larry

Reply to
pltrgyst

pltrgyst wrote: > What do I know? I very rarely find a whisky I don't enjoy (have found a few rums

Right! I have never met a SMSW that I did not like. I like many better than others, but I really do like them all. I like all of the smokey, peaty ones, and I like all of the sweeter, sherrier ones. I really LOVE Ardbeg and Laga and HP, and I really LOVE Balvenie Double and GlenFarclas. I even like drinking Lismore, Speyburn, and the McClelland (SP?) line.

Mmmmmm. What'll we have tonight

Reply to
nick

Indeed. "I enjoy this very much", means very little to others. But, "floral with a touch of vanilla with a long finish reminiscant of heather and the sea", is a better description. The problem is, few of us have the writing skills to describe flavor in words. It's like asking what color the wind is; trying to mix one media with another is mostly meaningless.

I like a few drops, or none.

I think he's making a point rather than trolling, but I could be wrong. I like HP, I like L16, but for different reasons. It's amazing that they're both Scotch, and yet have such dramatic differences.

Reply to
Dave Hinz

Some of us don't have the taste to be able to do much better. I can recognize a pleasant nose, peatiness, sweetness, harshness, smoothness and a long aftertaste, but I think that's about it. My ratings would range from "The best I've tasted" to "Cooking whisky, but drinkable!"

Neat or with one or two drops of water is how I like it. I would never put ice in it, as I don't want my drink to continue diluting as I drink it.

Reply to
Nick Cramer

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