1. Home
  2. Scotch Whisky Forum
  3. Peaty Whisky - what to try next?

Peaty Whisky - what to try next?

Hello,

This question has probably been asked over and over, but... I'm just wondering what whisky to try next?

I've tried Laphroaig 10, Laphroaig CS, Lagavulin 12, Lagavulin 16, Lagavulin DE, Ardbeg 10, Caol Ila 12, Bruichladdich 10, etc. etc. but really gravitate towards the more smokey, peaty whiskies from Islay.

My two favourites so far are the Lagavulin 16 and Caol Ila 12.

I'm just wondering what to try next for an even more intense smoke & peat experience.

I'm thinking about some form of Longrow, probably 10yo, Caol Ila OB 18 or CS and Ardbeg 6yo. Are these likely to give me what I'm looking for or does someone have any better suggestions?

Best regards,

Gareth

Reply to
Gareth Davies
Loading thread data ...

Methinks that you will have to wait for Octomore!

Reply to
Jeff Folloder (TES)

"Jeff Folloder (TES)" wrote in news:30sl1sF31dp8vU1 @uni-berlin.de:

I hear that Compass Box's vated malt "Peat Monster" fills your bill. Haven't tasted it personally though.

Reply to
Anonymous

If you liked the Caol Ila 12, try the OB Cask Strength version. Definitely got my attention, peat-wise.

Shimrod

Reply to
Shimrod

Ardbeg 17 and Laphroaig 15 should be high on your list.

Reply to
Brett...

Try these:

Peatmonster Bruichladdies 3D peat Proposal Ardbeg Uigeadail

Did I miss the black bottle???

Next saturday: the X-Mass Islay Experience @ the Odd Fellows

formatting link

Reply to
Gerard

The black bottle must be well camouflaged--and that is to our advantage.

My Uigeadail wasn't as peaty as my recent Ardbeg 10's (yes, plural--at $29.99 it is getting pluraler all the time). It has a sherry touch that rounds it off gently, but I wouldn't put it in peat monster territory, though it is worth a digression for.

But to digress, we have a brewery in a small town nearby (Lake Mills, Wisconsin) that is now producing a Wee Heavy from peat-smoked barley. I hope to digress at the brewery frequently--dense, strong, and florid! It makes Adelscott (a peated "scotch whisky" beer sold mostly in France) taste like peat piddle.

Reply to
Douglas W. Hoyt

"Douglas W. Hoyt" wrote in news:pwOvd.1477$ snipped-for-privacy@fe07.lga:

I'm a homebrewer and some years ago acquired a quantity of peated "whisky" malt. I made a smoked porter that was so phenolic that it was far beyone "bandaids in a glass"

The peat smoke flavors don't seem to be very compatible with beer. In most beers a phenolic flavor is considered a defect.

Reply to
Anonymous
Reply to
Steffen Bräuner

I've been doing a Beer of the Day series on another newsgroup, and have tasted a superb ale recently from a brewer Innis & Gunn from Edinburgh.

This beer is 6.8% abv and is distilled for 77 days in oak casks that have been used to mature malt whisky.

I enjoy Belhaven, but Innis & Gunn really excels. It smells of, and has an underlying hint of whisky. If you see it, buy it. You won't be disappointed.

Graeme

Reply to
Graeme...in London

Hi Graeme

I have tasted it. Nice.

But it's not to be confused with using peaty malt...

Steffen

Reply to
Steffen Bräuner

For a nice brew with a gentle hit of malt smokiness, try Raftman (Unibroue, Canada), 5.5%.

It is "brewed from delcately smoked whisky malt" by a former Chimay brewmaster.

Like Belhaven Robert Burns, t is a great beer for a break in a whisky session.

Al Jones

Reply to
Al Jones

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.