Hi Group,
i always thought the peaty flayor from Lagavulin is coming from the age (16 Years) but now i taste a ten year old Laphroaig, and this one is very peaty too. Is this a regional effect, like a special kind of water or something else?
Greetings from Bavaria
bye Tom
Taking a moment's reflection, Thomas Wildgruber mused: | | i always thought the peaty flayor from Lagavulin is coming from the age | (16 Years) but now i taste a ten year old Laphroaig, and this one is very | peaty too. Is this a regional effect, like a special kind of water or | something else?
Peat can be imparted in two ways ... the smoking of the grain over peat fires, and a high peat content in the water the whisky is made from. If you've every been to Scotland, you'll know that some rivers are dark brown with peat sediment.
interesting - thank you
next time i will spend my hollidays there. I drive a defender and i will show my car his homeland. Also the spare parts are particulate cheaper ;-)
greetings from bavaria
BTW: An adage in bavaria means: `hop and malt, god protect it` (Hopfen und Malz, Gott erhalts) I'm unable to bring it in a rhyme in english ;-)
Bye Tom
"Gordon" ha scritto nel messaggio news: snipped-for-privacy@posting.google.com...
Remember that Bowmore mals only 10% in his premises. 90% comes from Port Ellen, too! Bye
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