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
"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
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
It's true that smoky beer is not that big hype compared to s´moky whisky.
You do find some lightly smoked ales that are very nice (Robert Burns from Belhaven example)
Maybe next time you experiment with homebrewing try to mix peated and unpeated malt ?
and just lowering the peat contents until it is not annoyance, and maybe you get yourself a nice ale
(Who am I giving advice... only thing I brewed is coffee...)
Steffen
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
"Steffen Bräuner" wrote in news:41c54bf6$0$13766$ snipped-for-privacy@nntp03.dk.telia.net:
The ideal proportion of peated malt seems to be on the order of 30 or so to 1, base malt (Marris otter or similar) to peat-smoked malt. That's 8 Oz or so in a 10 gallon batch of beer. The phenolic flavors seem to dominate. The smoked beers of Bamburg, Germany don't get their smoke flavor from the malt. Typical Scottish Ales (Wee Heavy) don't use whisky malts either.
A beer made with only peat-smoked malt would be undrinkable.
Reply to
Anonymous
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

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