Newbie to Single Malts - wheeeee!

Welcome to the conversation, Russ.

Good find. I'm not usually a fan of big sherry in my malts, but the a'bunadh is the overwhelming exception. Breathtaking. Demands your attention.

That might be wise with the Laphroaig, which has a strong phenolic taste that some of us like a lot, but can be a startle if you're not used to it. And some never get used to it.

But I wouldn't hold off on the Lagavulin. It's big and magnificent but not intimidating. I can't imagine liking Talisker but not Lagavulin.

good man.

You may want to try the Highland Park 12 soon. It's a fine all-purpose malt, technically a highland but with just a hint of the island profile.

And start thinking about taking on the Ardbeg 10 some time when you feel like an adventure, especially if you continue to enjoy island malts. It will knock your socks off, guaranteed.

cheers.

bill

Snip...

First let me say welcome..

If your in the chicago area chances are your going to want to visit these guys (if you haven't already).

pretty good selection ... I wish they were near me..

But better buys at Binny's... 8;)

I always hit both when I'm in Chitown.

-- Larry

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Good idea, you just can't miss this whisky. But a geuine question - why is it not an island malt? I thought it came from Orkney, not the highlands.

Also, not everyone's taste but, apart from the a'bunadh, the Balvenie Double Wood is my favourite. I'm sure it's worth a try.

I don't think there is a universally accepted classification system. Personally, I tend to think of "island malts" as the Islays plus Talisker, from Skye, which is similar to the Islay style.

I've also seen it used as meaning everything produced on an island except for the Islays and Talisker, which means Highland Park, Ledaig, Arran, Tobermory, Highland Park, Jura and Scapa. I might be missing a few.

My impression is that Highland Park tends to be classified as a highland because it is a similar style to most highland malts, as opposed to the (usually) more heavily peated, smoky, phenolic Islays. And of course, they cleverly named it *Highland* Park.

Anyone else?

cheers.

bill

I seem to have poured myself a double Highland Park. Hey, life could be worse.

bill

First, to the OP, (a) welcome; (b) I see you've done your homework, perhaps some of it here; (c) congrats on finding this group. The education I've received here is as valuable to me as all three of my tertiary degrees combined...although less lucrative.

Bill Van wrote (in a few messages):

I agree. I can only appreciate it when diluted to about 50 ABV, however. Otherwise, it's all sting, no flavor, and I wind up drunk (relatively)

My new favorite (Lagavulin). See my post, the title of which looks like it could be SPAM. Worlds beyond anything that I've tried. I'd pay $100 for this if I had to...but I didn't have to--$70 AUD, duty free :-)

Laphroig, incidentally, was my first whisky, which I decided upon based on readings from this group. I was hooked, and it has been my favorite prior to my tasting and subsequent purchase of Lagavulin. I can understand why someone might not like this. Enough top shelf bars carry this that it should be easy enough to try, although the amount one would pay to sample this at a bar would be better invested in a bottle, I think. If you don't like it, you can always use it on cuts and such.

The Highland Park, IMO, is a MUST! The problem with it, though, is that it 'evaporates' faster from the bottle than any other whisky. How can that be?!

I think all the Islays are a matter of taste. I love Laphroig, am not sold on Ardbeg (10; 43ABV), although I own it...the Lagavulin, though, I cannot envision any Scotch lover disliking this. Perfect aesthetic.

I think that many of us are tempted to follow the footsteps of the experts, in the case of wine, R Parker, in the case of Scotch, M Jackson. Why not? Seriously, I think your rationale is pretty good, although perhaps more thought-out than what most do: use cleanly defined territories: Islay, Lowlands, Highlands, Speyside...and Talisker. 'Cause Talisker is, uh, Talisker. If, for example, Laphroig were the only remaining Islay, we'd have the three regions and Laphroig, I think. That's an exaggeration, I suppose. There, three answers, but none of any substance.

Odd, I the prospect of that just occurred to me.

Cheers, John

Are the prices of either comparable to Pops Wine in NJ(?)? They charge just $2 per bottle for shipping, and ship anywhere, per local law. (Examples including shipping, and tax free outside of state: Highland Park 12yr $38.88; Laphroig 10yr $44.34; A'bunadh $54.34)

And, uh, if so, will either ship to Utah, in theory, for collection purposes, not consumption, of course?

Thanks, John

Pop's Wines & Spirits

*BFB* NYC

snipped-for-privacy@hotmail.com (J Derby) wrote in news: snipped-for-privacy@posting.google.com:

I feel so fortunate that Lagavulin is generally available where I live for $40 US, if you know where to look. I have seen it as high as $95 US around here, but a few places keep the price down.

I went the other way. Lagavulin was my first big favorite. Then I tried Laphroaig, which immediately took over the top spot for me. The experience of tasting Laphroaig actually changed the way Lagavulin tastes for me. I was starting to tire of Lagavulin a little bit, thinking that it was a little too much with the smoke. After tasting that big (wonderful!) phenolic flavor in Laphroaig, I started tasting that in the Lagavulin as well, which made it all that much better for me.

Exactly my thoughts. Lagavulin and Laphroaig are big-flavored, complex, and smooth to me, while the Ardbeg tastes raw.

pf

I almost read that as "anaesthetic." Of course, if you drink too much of it, it'll have that effect. :*) Fortunately, I avoid reaching that point - I tend to get sick if I overdo it.

Anyway, I found some Lagavulin 16 the other day, and I'd say I agree. I'll have to try it side-by-side with the Talisker sometime, but my first impression is that it the two have a lot in common, but the Lagavulin is a bit mellower. Nice to find it, as some shops don't have it in stock.

The Bowmore Darkest is, to my taste, smokier than the Lagavulin.

Russ