The wine was the intermission offering with food in a single malt whisky tasting that centred on the malts of the Northeast. A group of 6 single malt fans meets irregularly to taste examples from our own stashes (I am at the 45 different malt stage, as are 4 others - the other fanatic has 70 or more)
All malts were nosed and tasted straight and then with a small drop of water and compared. Some benefitted and some did not.
Tomintoul 10 - medium colour, nice toffee and wet slate nose, a bit hot. Water didn't affect the nose much, but did take away the heat, brought out the fruit and made it creamier in the mouth. A very nice dram indeed, and excellent value
- wish I'd bought a case!
Glenmorangie 10 - the nose was a bit faint until you let it open in the glass, when it began to show a bit more. Complex sweet caramel in the mouth. Water didn't hurt the taste, and did open up the nose a bit. I'd prefer it without water, but the effects were fairly neutral.
Glenmorangie 12 - Sherry cask - sweet nose, golden colour. Toffee and pepper in nose, hot in mouth. Water hurst the nose, the best part of this malt, and makes it more simple in the mouth.
Glenmorangie 12 - Port cask - I am told that this version outsells the other two handily. I expect the reason is simply that most of the public thinks that old ladies drink Sherry, haven't a clue what Madeira is, and figure Port is a man's drink (or know of it from Old Port cigars, also a 'manly' association). The darkest of the three in colour, there wasn't as much happening in the nose, although it wasn't as hot (though the same alcoholic content), and it was pleasurably full in the mouth, if a bit straight forward and lacking complexity. There was pepper here as well, but on palate, not in the nose as had been the case with the Sherry version. Water killed what nose there was without doing much either way to the taste. Glenmorangie 12 - Madeira cask - bit of pepper in the nose, and a hint of actual Madeira and general sweetness. It wasn't as smooth in the mouth as the Port. Water improved it a bit. We all agreed that a malt with the nose of the Sherry and feel of the Port would be a good thing, then went back to the 10 year old to enjoy the difference.
Glen Ord 12 - a slightly salty nose, sweet and forward in the mouth, with the heat hitting right at the end. Water hurt the nose, but toned down the heat, so I preferred it with water. A bit simple all in all.
Dalmore 12 - Excellent nose of caramel, dried grass and candied oranges. Big in the mouth, hot and quite long. Water turned the nose to one of primarily citrus fruit and reduced the heat. Nice malt.
Longmorn 15 - banana nose, immediate heat in mouth, but not too hot. Long and lingering finish, with an uplifting feel along the edges of the tongue and upper palate. No one wanted top try water with this, but when we did, it didn't seem to help or hurt.
Scapa 12 - starts peaty, but quickly gained a sour note. Smooth in mouth, but reprising the sourness on palate. Water imrpoved it considerably, and it became a pleasant malt without the sourness.
Old Pulteney 12 - not much happening in the nose, sharp and hot in the mouth wiothout anything interesting going on. Water didn't help or hurt.
Highland Park 12 - a light oil-lanolin nose, hot but tasty, if a bit short. Water smoothed it and it became quite elegant.
Clynelish 14 - spirity nose, rich, sweet and smoky ion the mouth with an oily feel. Water tempered the heat in the nose without affecting taste much. Nice malt.
Caol Ila 18 - Oh my! Tar, and seaweed in the nose - you could close your eyes and think you were sitting by the sea on creosoted logs smelling the wood fire and the seaweed in front of you. Full, rich and tarry in the mouth. Bloody marvellous. I'm sure some people would hate this stuff. Poor sods.....