It finally happened! After 25 years of abstinence I have to abstain no longer. There is a story here of college-aged overindulgence. See I used to drink fizzy yellow beer like everyone else. My beer I drank to impress was Michelob, but the standard in the dormatory was Old Style. I grew tired (at a very tender age) of the crappy beverage and had beegun to explore the world of mixed drinks. I found the Long Island Iced Tea, and thought it was a good meaty beverage that one could have a few and then feel no pain.
Well one day a buddy of mine took me out for a Birthday drink and after that bit of mind blowing imbibing I never touched another LIIT again. So I began looking for the perfect drink. One day I ordered a Rob Roy (Scotch and Vermouth). I liked it. But then as it happens I ran out of vermouth so I just had the scotch on the rocks. That was it. I was hooked. I loved it, and Johnny Walker Red was my go to. Well one evening as it happened I had ab0out 200 mls of Johnny Walker and I ran out. I had a Bottle of cheap ($7 a fifth) Scoresby’s Scotch. I drank all but about 2 fingers of that bottle and passed out. Once I stopped vomiting I realized I couldn’t even smell the remaining two fingers of scotch without invoking a gag reflex. Down the drain it went and stayed there for 25 years, that is until yesterday…
I really have to thank Keith Wood from Whisky Emporium for his guest post. He had generously offered to write his top five Scotch Whiskies for noobs and I read it with great interest. See he believes that there is a scotch whisky for everyone, you just have to find it. His write up of The Glenlivet sounded appealing. Not too peaty and a lot of fruit notes with a touch of smoke and barrel.
As it happened I was pouring myself a glass of WL Weller Special Reserve ( a lovely wheat bourbon) and noticed that I had a 50 ml bottle of The Glenlivet in the bunker. An old birthday present that included several such bottles. So I thought what the hell, I’ll give it a try… it completely changed my mind about this spirit. I loved it.
There wasn’t a lot of nose to this whisky what I could discern was a mild sort of fruitiness. Pear, pineapple, and white grapes dominated the nose, but it was quite subtle. This wasn’t too leggy, and quite light in color for being 12 years in the barrel. Of course that might be because the barrels they use are not new, so there might be less of a char that makes its way into the color of the whisky.
The flavor didn’t make me want to puke…Is a matter of fact it was…good…it was… damn good! It was a big gush of fruit flavors with pineapple leading the charge with white grape and pear in the rear. There was a slight peatiness (The flavor I can’t get past on most Scotch whiskys) but it was very understated and complemented the fruit flavors quite nicely, with a mild and smoky finish. What a nicely crafted drink!
I remember Keith telling me that you shouldn’t add ice to Whisky. I followed that advice and only added a few ml’s of water. This opened up the flavors a little more and allowed them to spread across my palate, and actually intensified the finish somewhat which was a bit of a surprise. All in all a very pleasant experience and one I hope to repeat soon.
So there you have it, after 25 years of queeziness and downright repulsion, it is over in an afternoon. I found a scotch I love…again. The Glenlivet 12 year old. Thanks Keith.
-Don
Beer & Whiskey Brothers 
Now all I have to do is fill a Glenlivet bottle with Scoresby’s scotch when I’m out visiting you, sit back and watch the fireworks. Good times, good times.
It would never get to the firework stage. One whiff and I would know immediately what you had done.
Scotch exploration is an expensive hobby, so I don’t do it. But Glenlivet 12 is a fine Scotch at an affordable price, so that’s my go-to when I’m in the mood.
It truly can be, but with the help of Keith at Whisky-emporium I hope to be able to narrow my search now that he knows I like the lighter stuff.
Old Style and the Cubs at Wrigley Field are my college memories. Both are depressingly hideous, as Pabst has failed to improve on Heileman’s marquee brand and the Cubs are, well, the Cubs.
I guess I wouldn’t feel too bad Don, I’m a long suffering Brewers fan, and a Packer’s fan too. One Superbowl win since I was 2 does not a streak make. At least you got Wrigley, that’s pretty cool.
I picked up a bottle of this based on that article you had here and I love it. It is also fairly inexpensive compared to other Scotchs of the same age. I mixed it with some water and it was absolutely beautiful to sip on.
I was absolutely amazed that this could be scotch whisky. All my other forays into this spirit post college incident have been a bust. Just can’t get past that peaty flavor, but this whisky was well balanced, and had great flavor. I didn’t even mind what peatiness there was, because it integrated so well into the flavor profile. Glad you like it. I will be picking up a bottle myself. Keith any suggestions for getting a bit deeper? Perhaps something with a higher proof?
After 25 years there’ll be no stopping you now, but seriously, I’m delighted that you liked it and if you find any, you should consider Glenlivet 18y or Glenlivet Nadurra 16y.
If you thought the 12y was so fruity, then do you have a surprise in store with those other two!
Enjoy!
Keith
Thanks Keith. It was a surprise and a delight when I finally found that Whisky, and I think you saw in the comments where others have also benefited from your post on Scotch Whiskies for noobs. Great stuff.
Don, I have just posted with a mention of Glenlivet Nadurra and there are, in fact, two versions of it; ‘Normal’ 16y and Cask Strength 16y.
Originally, the CS version was only for airport shopping (Duty Free) but for the last couple of years it has been quite generally available. OK, at around 60% abv (120 proof) it really needs water, but as with the 12y it reacts well to the water and opens beyond belief.
Also the 18y, even if not CS, it is very intense on the fruit.
With these two we are talking a little sweeter than the 12y and very intense summer fruits like Apricot, peach and even a little of that pineapple.
Keith
Love to find some of the cask strength stuff. I think the flavor experience could be very interesting by comparison to an 80 proof version. Couple more questions. 1) do you know whose barrels they use, or is it a combination of old whiskey barrels and wine barrels? Just wondering where all that fruit flavor comes from, and 2) are there other brands I should look for, or am I pigeonholed into this brand because of my aversion to heavy peat?
Thanks again Keith.
Hi Don, Glenlivet are not renowned for using sherry casks so they are definitely ex-bourbon barrels, but from which American distillery I know not.
Almost no Scotch uses ‘new’ wood, in fact I only know of a couple of individual bottlings which have tried new wood.
As for wine barrels, these are only really used for ‘finishing’ in which case the whisky will normally be labelled as “xxxx finish”. The only Glenlivet I know which has done this is the 15y “French Oak” which used some French red wine barrels for finishing. That is also a good whisky, but hardly any fruit and lots of red wine at the end of the palate.
If you’re looking for light, aromatic, slightly perfumed, perhaps remiiscent of an old childhood sweet (candy) shop, you could try An Cnoc.
For hints of light butterscotch, toffee and ginger, but light! Try Auchentoshan.
Balvenie could be another good one for you, light and aromatic, opening to fruity with a few drops of water.
Can you get Strathisla (12y) there? It’s a bit richer, still no peat or smoke, but pretty fruity and aromatic.
Keith
Thanks Keith. I’ll give a look for these bottles.
Sorry one more part of your question I didn’t fully answer;
Dark colours of whisky usually hint at sherry cask maturation, although this isn’t always 100% as some distilleries use caramel (E150) for colouring.
However, if you detect marzipan, rich nuts, sherry, dark fruits like plums, raisins, currants and other rich fruits it’s almost certain that sherry casks were used.
Lighter flavours like vanilla and some of those lighter fruits usually mean bourbon cask maturation.
Finally, the character of whisky, by which I mean light and more floral spirit as opposed to heavy and rich spirit is defined by one thing alone ………..
….amazingly ……….
The shape of the still!
Now there could be a future guest article from me?
Remembering also that water has no effect on the flavour of the whisky, now I say that the shape of the still defines the character of the whisky!
Keith
Wow! That is …..strange. Why the shape of the still would make such a difference is actually quite interesting. I’m guessing that it has a lot to do with the chemical science behind it, but intuitively you wouldn’t think it has a lot of effect. If you want to put together another guest post that would be great. Especially if you could include pictures of the stills that accentuate the shape of them and the flavors they impart.
Hey Don,
Give the Glenlivet 15 year old French Oak a try… That stuff is POISON! Very smooth, under 90 proof… and it disappears quickly.
The cask-strength Nadurra 16yo is really good, but it can be a handful.
That sounds wonderful. Want to send me a bottle for me to try? 🙂
I’m still learning.
Q: Would Glenivliet 12 in a Independent Non-Chill Filtered Bottle be better and give better easier access to flavors?
Not much more $$ (e.g hart bros, DL, connoisseurs)
(Thinking this as TASTE not up to scratch. I DO “NOT” SMOKE OK)
Q: WHY are Some CHILL-FILTERED Scotchs are NOTED as “OILY”?
I though this process removes this Layer. (heard on Jim Mc’Ewan video Br-Rocks)
Q: WHY do all Glenlivet’s + others 40% CHILL FILTER but be Conscious enough to bottle it in that nice GREEN BOTTLE anyway? Is it more then some marking team doing this.
.
Other topic.
I really want this FEINTLY??? “LEATHERY” “TOBACCO” Yeah I know that does not make sense.
Embarrassingly this whole year I have been trying to buy a whiskey with simply
I read that some very age (we don’t have) single/vatted malts do and seem to come from American oak but no all? Very lost. And is it toasted or charred??
I noticed a LEATHERY mouthfeel with buttery soft texture from vinatge GEORGE DICKEL 12. (my current UK import Dickel 12 was not very good. something to to with over aged Diago shipped over seas???)
I read BENCHMARK bourbon is noted to have this PALATE.
Price around ARDBEG 10 or bit more up.
Ready Available TYPE.
Consistent and correctly good batches in 2010.
any mid and bit more expansive (not luxary)
Will pay the price.
Would of had plenty $$$ more if never bought all those wrong bottles.
DISLIKES DISLIKES DISKILES
Raw chilli on tongue
DRY, just dry wood.
BIG CITRUS
Tangy Zesty ACID BITE
Old Pulteney 12 (so firm), Chivas 12 (yeast)
NAIL POLISH + Cigarette butts + COSMETICS
Bitter Tannins
LIKES LIKES LIKES LIKES LIKES LIKES.
I’m big on mouth texture and finish
LEATHERY, CREMY, Soft, Silky, Fat,
Tobacco/CIGAR SMELL and CHEW
TEA, CLOVES, brandy, rum,
FIGS, Prunes, Sultans, DATES, banana, berry.
SMOKE FIX
Creme FIX
Balance half decent.
this FEINTLY term (leather, tobacco, other) . What do i do with it?
I read that distiller choices to remove this based on the House style.
is Tobacco or LEATHER notes the NOSE or PALATE?
some mention in either either nose or palate.
e.g
WILD TURKEY rare but NOSE
BENCHMARK bourbon in the PALATE.
affordable independedt 17y that are cheaper then some 13y.onsure why?
Ardbegs 10 + Ardbeg young,
Many Bruichladdie’s,
Almost every Glenlivet
Many EVAN WILLIAMS, WILD TURKEY, BEAMS, Few $$ Beams
Only Starters Aberlour, Benirich, Craig more, etc
1 affordable independent 17y
some affordable 10y and 13y independents
NO MARKERS MARK 46 ( will ask store about it but no there)
NO OLD FITZ, OVERHOLT,
NO BENCHMARK BOURBON
No DICKEL
NO ARDMORE ( loved Teachers)
NO BLACK BOTTLE BLEND
NO CANADIAN ROYAL
I try make this sorter.
Also I’m unsophisticated with this still.
I don’t smoke.
By the why this is not Glenlivet 12 anymore, reviewer mention used barrel + filtered… but is about finding the right whiskey – ME -Still have not-much money gone!!!!!
I have Spend the hole year trying to get a whisky with this term called
FEINTLY
qualities in wheel were LEATHERY and TOBACCO and not palastic
Can you just tell me what makes this happen so i know what to look for.
Or basically what barrel, char, toasted, or just some labels.
With Creaminess and Balance. Not dry wood or Tangy Lemony Sherbet like.
The closes I got was a vintage mini DICKEL 12. May latest 700ml UK import did not. I believe it was overaged and diago shipped those overseas even though dickel site says we dont export.) That drink was 100% perfection.
Prefer this in a Scotch. I believe I meant to look for American Oak? Charred or toasted?
WE HAVE MANY READY AVAILABLE ONES distributed Globally.
BUT we don’t have WE DO NOT HAVE
NO MARKERS MARK 46 ( will ask store about it but no there)
NO OLD FITZGERALD,
NO OLDOVERHOLT,
NO BENCHMARK BOURBON
No DICKEL
NO ARDMORE ( loved Teachers)
NO BLACK BOTTLE BLEND
NO CANADIAN ROYAL
some on my list I’m considering
JACK DANIALS SINGLE
(EXPANSIVE + Drink the 7 + gentleman like quick + Don’t want bad bitter harsh batch. Must be balanced, big tobacco, big leather, provide smoke. And still similer to the texture of JD7 and Gentalman)
THINKING these
Ardbeg 10 unchillfiltered
(maybe stings the tongue? Also citrus acid? Not good for me. Balance, oily, smoke, creme, silky IS)
Ardbeg Young unchillfiltered ????comments
Evan Williams Black ??? OAK NOTES ??? what does that mean???
Bruichladdie ? unchillfiltered ( too many reused wine cask. I want pure oak??)
Scapa Independent (DL,Hart Bros, etc) unchillfiltered
Benriach Independent (DL,Hart Bros, etc) unchillfiltered CHEAP
Talisker 10 ( well balance reviews just pepper in glenviet 12 is enough for me)
Blairmhor Pure Malt Scotch Whisky ????
???
Buttery Creme at lips (or JUST NOT ZESTY TANG ACID BITE)
Soft, LEATHERY, CREME, texture
Dried FRUITS (prune, fig, etc)
Teas,Cloves, Liquorish, Corn, Banana,
Creme finish with anything fixed in
Chew finish?
Smell Tobacco, Cigar, Earth, Ash, Natural Leather (not heather and perfume)
Slides Down . (Not dry wood. firm sold barley)
Oily .
fat body, CREME, silk,
Lively, Relaxant, ( just not flat and makes me unpleasantly tired)
Balanced
SMOKE
Chew ?
(any chew. i though i experience tobacco leaf or something. never smoked but love the smell of fresh sweet tobacco like I want to taste it. )
all CREAM type (brule, custard, cheesecake, creamed corn, etc)
I do not like
Sherbet Tang Zesty
LEMONY
CITRUS ACID BITE Palate
CHILI on Tongue BAD (chili effect to brain good)
All COSTEMIC SMELL (chemical perfumed, nail polish, )
BAD SPIRITS
Jarring instant PEAT ATTACT. Not balanced in.
YEASTY (Beam Ok, bushmills 10 + chivas 12 NO)
DRY, Tannie,
Bitter Tannins
Bitter ciggerette
Peppery finish (Ok if intergrated with cream)
FLAT on entry
NO INTERESTED IN
HEATHER smell then
just vanilla, carmal, tannin palate
Menthal vapors
Some Whiksy Q’s
Q: Why are some filtered whiskeys considered OILY if that process removes it.
I watch an JIM MCEWAN video on youtube and he indicated that top layer is removed. The best bit he said.
Q: Scotchers 40% chilfiltered. Why bother using the green bottle then?
Please just says it the marking team. Simply a buyer can just go independent or cask strenght so does not matter really.
Q: What makes a whisky obtain that ASH and LEATHERY quality.
Q: Would UNCHILFILTERED make it easy to get the flavours?
taste buds not 100% I’m sure any oily dram would be better.
WOW! Jamie, the best I can tell you is to just keep trying different things, I’m sure eventually you will find one that works. Also do you have a connection in the States that could send you some Dickel 12? That might be easier and ultimately less expensive than what you are doing. Even if you had to buy a case of the stuff. You might even try to contact the distillery, or an online retailer that will ship to your part of the world. Other than that, good luck!
sorry to bother you.
what do you think of bottles bottom of this page?.
yeah, FEINTY is in Whisky Wheel. (Tobacco ash, Leathery)
I may order from UK again as No ship worldwide USA stores.
WHAT DO YOU THINK OF THESE below
-Must be Creamy and with some Peat or Smoke and soft
– Must NOT be CREAM-LESS and Tangy Sherbet Zesty Firm.
A low priced independent (non filtered no caramel)
Ardbeg 10
Ardbeg Young
Benriach Independent
Bruichladdie
Cragganmore 12 years
Evan Williams Black bourbon
GLENFARCLAS 12
Scapa Independent
TALISKER 10
Yamazaki 12
Find a little shop (not big chain store) and ask for assistance?
does
EVAN WILLAIMS BACK and Blanton’s (green label i think) have Tobacco and LEATHER note?
What’s better?
Try the Evan Williams and let me know what you think. I really think you would get more of what you are looking for from Wild Turkey Rare Breed or Kentucky Spirit, but I’m not sure you can get those and I know I’ve suggested them already to you, so give the Evan Williams a try. It is good whiskey with good flavor, but not a huge finish, as it is only 86 proof.
E.W Black did not like on bit.
No Oil.
Like a MINTY LOLLY but less sweet and less mint.
NOT Sour at all No sour element like JD at all.
Fizzy Wood. No Creaminess or Buttery mouthful.
EC12/ Booker’s 100 times better. Both not my taste preference at all.
I may just past on bourbon for now.
I do totally enjoy the maple filtered Tennessee Whiskey
This may give idea of my taste + texture regardless.
What do you think of these by the way. Are they right for me?
ARDMORE single malt. Must be Like Teachers with the soft + silk. just better.
Bruichladdie Waves. Must be creamy so i can handle any TANG and not FIRM.
Bruichladdie LINKS birkdale or K club.
Ardbeg 10.
JD barrel select.
I put this off all the time. I’d hate to get a Bitter unbalanced bottle. It’s still maple and soft right? And it has a big smoke too???
So far I have liked.
JD Tennisee Whisky — So Soft, Lively, Maple, harly – hardy character
DICKEL 12. Vinatge. Perfection. Buttery, outstanding balance, leathery, CHEW
Teachers BLEND — Big CREAM MALT, minor peat + smoke, silky, -Bit sicking after a few.
Origine 12y PURE OAK HIGHLAND. genital soft creme + fig finish. – but No Smoke.
JW BLACK BLEND —- Smoke, balance, silky.
Drink just to get the smokey part.
Better if creme rich.
Bruichladdie PEAT — THE OIL, THE PURE OCEAN. Never forget.
Hi Jamie,
steady on a minute, one thing at a time.
Firstly, some of your comments are quite similar to those we had from a chap in Australia recently on the whiskywhiskywhisky forum, this wasn’t you was it?
You did receive some reasonable advice over there.
Anyway, if you want flavours like leather, tobacco, dark fruits, very rich, sherry and such-like then you need to be looking at first fill or good quality sherry casks.
My suggestions here would be Macallan 18y sherry cask, or Macallan 10y Cask Strength if you can find it.
Also Aberlour, especially the A’Bunadh batches.
Glenfarclas is another distillery using excellent sherry casks, try something around 15+ years old or even the quite famous and reputable Glenfarclas 105.
There is a really dreadful-tasting whisky which was an experiment from MAnnochmore distillery and called Loch Dhu, referred to me as Loch Dhu-gly as it’s full of caramel and tastes like very full, very old used ashtrays, this would fit your tobacco profile well, but sadly this has been snapped up by collectors and costs a bloomin’ fortune now.
Another alternative in this direction is yet another (look-alike) black whisky called Cú Dhub, it’s also full of nasty tobacco, but at least it’s cheap!
You asked about Glenlivet 12y from an IB and unchill-filtered.
The Glenlivet is a very fruity and light whisky, think peaches, apricots, maybe some apple in there too. Certainly not in the flavour profile you are looking for and although being unchill-filtered will add something, it won’t add the heavy flavours you seem to seek.
You also ask about ‘feinty’ whisky, this is usually seen as a bad thing caused usually by the ‘cut’ from the distillation process being incorrectly timed.
If you don’t know what I’m talking about then think of a working still and the spirit that comes out of it.
The spirit appearing first is no good, the spirit rigth at the end is also no good, what is needed for whisky is the bit in the middle called quite appropriately “The Middle Cut”. If spirit is captured too early or too late then it is too spirity, too full of impurites and just doesn’t taste right – feinty.
This is also a more light, impure, spirity character and again not the heavy character you seem to be looking for.
You also mention “you want pure bourbon barrels”?
Hmmm, bourbon barrels impart a character or flavour of things like vanilla, again not as dark, rich or heavy as leather, tobacco …. etc.
Finally, you also, also speak of smoke.
There are none smokier than the Islay offerings and I would immediately refer you to either Ardbeg 10y or Lagavulin 16y.
Both very rich, very smoky and the Lagavulin also has a richer character, possibly perfect for you.
Other slightly lighter but still smoky & peaty drams are:
Bowmore, Caol Ila, Laphroaig (try the Quarter Casks), Kilchoman, or even Longrow from the Springbank stable. The Longrow CV is excellent.
Did you consider Irish whiskey too?
Connemara is a very good peated Irish offering and they are just about to release one called Turf Mór – it’s excellent!
I hope this gives you something to think about and you can get me either on here, occasionally, or directly on my website which should be available by clicking on my name against this post.
Regards,
Keith
Whisky-Emporium
Thank You Keith. Jamie, Keith is the best person I know to get what you are looking for from a Scotch Whisky. Read his words closely and take heed. He will not lead you in a wrong direction.
Don, my pleasure as always.
If Jamie wants any further information, which I would be happy to give, he should perhaps limit the number of questions in one post, it can get a wee bit confusing.
Anyway, I’ll keep looking in.
Keith
Yeah, that was me with that outpouring on that site, Keith!
I will look at all you listed for at you ew.com site.
any sites i might be able to learn in very simple terms
Forget my tobacco/leathery needs.
If I wanted creamy and soft would I stick
MACALLAN SHERRY CASK or OAK CASK series?
Whatever Region i get it must be “CREAMY” and bit soft/silky
If this Rich. You mention Rich in many brands to look for.
I get the idea I want 1st fill or quality Cask.
And do I stick to matured only in 1 cask?
I had a highlander 12y that stated “matured only on oak cask”
its was creamy soft and had a creamy fig finish. is this sherry or white oak?
That Macallan 10 seem to mention elements I really enjoy
“chewy fruit and the old Macallan silk is back”
“Palate: Big, creamy nutty and spicy. An obvious rich sherry character prevails” ”
I do love chew + silk + cream + soft peat.
I’d prefer to avoid CITRUS and get a Dried Fruit instead
Q:Will all Islay have that peat TANG???
Q: ARDMORE CASK STRENGH be just like TEACHERS?
TACHERS had silky like texture but I’m unsure If that from another malt then ARDMORE. I really like teachers but prefer somehow in a single malt.
Jamie,
my own Whisky Emporium website has lots of information, feel free to hunt through it, maybe the tasting note pages.
Creamy and soft usually also means smooth to me, in which case you can’t go too far wrong with Highland Park, 12y is good, 18y is very good. 25y Is superb but pricey and the 30y is just too expensive.
Arran is often creamy and soft too, especially with some of their sherry style finishes.
I still recommend Macallan, the 12y ‘sherry’ of you can find it and it shouldn’t be very expensive, just sometimes hard to find. I realyl prefer the sherry Macallans to “Fine Oak” range.
Bruichladdich have a series of Links (golf course) editions running. They started at 14y and are now at 16y. Almost any of these wouldn’t be bad too, although if you can find the 16y finished in Chateau Y’Quem it’s marvellous!
Talking of Islay, Bruichladdich is usually fruity, just a few expressions are peaty.
Have a look at my Ardmore tasting note page, I tried a G&M one and it would fit the bill perfectly for you:
http://www.whisky-emporium.com/UK/ActualTastingNotes/Ardmore.htm
Another that I’m sure you’d enjoy and not too expensive would be Strathisla, even their standard 12y.
There’s also a GlenDronach called “Revival” it’s a 15y edition and much better than the normal 15y and again, just what you want in Creamy & soft.
I hope this helps further.
Keith
Looked many you gave.
In short.
1. Many you listed I noticed marzipan- yuk for me? from varies sources.
2. Is Walker Green Smoker then Black -need a tad more + on sale at 10y $$?
3. 700ml Walker Black/sometime Green Up/Down $$ all year. Is quality same?
Notice a 700ml black on sale this year seemed to fall FLAT/harsh/REEKED.
Never a prob with the plastic mini ones.
My MARZIPAN ? example.
CHIVAS 12 and BUSHMILLS 10y I have had.
like very yeasty + pasty musty feel/taste
do not like.
My instant TANG? my example
Old Pulteney 12. Extremely Firm too
did not like.
is all peat like this OP12 or was that the ZESTY LEMON in old pulteney.
So far considering
$55-60AU
JW Green Label, 15y maybe I’m safe with a vatted malt for any peat?
Laphroaig 10 (not CS) maybe why too peat attack for me.
Bruichladdich new rocks maybe to winy
$65-70AU
Bruichladdich, New ‘Waves’, Love that pure water + oil. Is all Islay like this.
Bruichladdich 12y 2nd edition
Highland Park 12 maybe to much honey sweet.
Ardmore Traditional Cask Scotch This or Highlander Park 12?
Rest much expansive at moment for me.
Macallan,
A’Bunadh,
Glenfarclas 105.
Highlander 18y
Aberlour A’Bunadh
forget walker green
one reviewer mention
minty edge.
marzipan.
perfume
also
nose is much more interesting than the palate
Attack towards the front of the palate.
I just have no idea.
Jamie, go to my website and look through the tasting notes. They are listed by distillery and you can see individual notes for all 604 whiskies I have reviewed.
JW Black is NOT smoky.
JW Green is smoky, no marzipan.
Black Grouse is also smoky.
Old pulteney has NO peat or smoke! It is maritime, which means slightly salty and fresh.
Laphroaig 10y is peaty and also lots of iodine & seaweed. It’s unique in flavour, nothing else like it. Try Laphroaig QC it’s more rounded, no iodine, no seaweed, just good smoky peat.
Most Islay whiskies are peaty and smoky, definitely NOT like Bruichladdich Rocks or Waves.
I don’t know where you’re looking for reviews, but these days many people who really have no clue seem to think they can write reviews. Stick to the more reputable ones.
Why not try something like Bowmore 12y or Enigma or Mariner if you’re now back to looking for a little smoke & peat but not overpowering?
Ardbeg, Lagavulin, Laphroaig & Caol Ila are quite heavy on the peat and smoke.
finally
I may consider what you told me before .
Highland Park (12 only afford)
Ardmore Cask Strenght
or Johnie Walker Green.
and stick to just professional reviews
I was only considering Bruichladdie because of the Oil and Fresh and Pure Ocean. It would have to be Easy on any tang to buy another.
those you just listed
Bowmore 12y from other reviews mention not much character.
Black Famous Grouse is high grain
Laphroaig CS.. Raly review mention sherbet and I simply do not like that.
Please ignore what i just wrote on wx3.com
much same thing
I try delete it.
thank you for simplifying one by one. As I could not work out how I enjoyed some of Bruicladdie but detested old pulteney 12 so much.
I will stop this bothering you.
thanks truly.