Ymm, Single Malt

[throatybeard]

I'm interested in Islay single malts in particular. Has anyone had Ardbeg?

[pfrduke]

I'm interested in Islay single malts in particular. Has anyone had Ardbeg?

I have, but it was several years ago, and I can't offer any comment on it other than "it was good." Laphroaig and Lagavulin are two Islays, and two of my favorite single malts. Laphroaig is about as smoky, rich, and peaty as it gets - I find it the most powerful bottle of Scotch there is (I've also described it as like drinking a cigar, but in all the right ways, but somehow that usually makes it sound less tasty to others than to me). Lagavulin is more refined (and more expensive), less smoky, but still peaty, and similarly excellent.

[DevilAlumna]

I have, but it was several years ago, and I can't offer any comment on it other than "it was good." Laphroaig and Lagavulin are two Islays, and two of my favorite single malts. Laphroaig is about as smoky, rich, and peaty as it gets - I find it the most powerful bottle of Scotch there is (I've also described it as like drinking a cigar, but in all the right ways, but somehow that usually makes it sound less tasty to others than to me). Lagavulin is more refined (and more expensive), less smoky, but still peaty, and similarly excellent.

I brought back a bottle of 20-year Laphroaig from my senior fall semester in Scotland, as an incentive -- not to be opened until I got my first real job offer out of college. It was a torturous wait, but savoring both the job AND the whiskey was a special event indeed.

The peaty, ocean-air-like scent of Laphroaig throws off some whiskey drinkers who are used to the more medicinal, sterile blends (glen fiddich comes to mind.) I know folks who think it's not fit to gargle. :eek:

[greybeard]

After a case in Cinnci last year, I went to this bar for a victory (anticipatory) lunch. Sat down and asked for a menu. They gave me this multi, multi page menu of single malt scotches. I am not much of a drinker, but I thought, here's my chance. I think I got the one with the other part of the cigar. Expensive too.

Just kidding, about the cigar part that is. Actually, going to a single malt bar was a terrific experience. The waitress was quite helpful, down to telling me how best to drink the stuff with a side of distilled water. A drink to be savored. Very different than going to a vodka bar. In the single malt bar, I felt like I should have had a rich story to tell, not dramatic or exciting, just rich with the textures of a life's experience.

[ArnieMc]

Mindful of this thread, I was in the ABC store Saturday and bought "The Classic Malts, Isles of Scotland Collection". It included 3 200 ml bottles of Talisker, Caol Ila, and Lagavulin. I tried them tonight. They are all excellent, and all are very smoky. I liked Lagavulin the best. It was the smoothest and most powerful. I liked the Talisker better than the Caol Ila. It was not quite as smooth, but I really liked the flavor nuances.

From the box:

Talisker 10-year-old (Isle of Skye)

Brilliant gold; powerful peat-smoke on the nose, with a seawater-salty sweetness. Full bodied. Rich, dried-fruit sweetness and clouds of smoke on the palate, with strong barley-malt flavours. Smoky-sweet and powerful, with an explosion of pepper at the back of the mouth, followed by a huge, long, warming and peppery finish. Sweet thunder.

Caol Ila 12-year-old (Isle of Islay)

Pale straw; the light, fruity nose fresh and appetising, with a wisp of smoke, almonds and yes, oilskins! Firm, smooth and light bodied. Sweet at first, then fragrantly smoky and lightly salty in a balanced taste, smoothly leading on to a lingering, sweet-smoky finish that's often likened to the dying embers of a beach bonfire. Sublime smoke.

Lagavulin 16-year-old (Isle of Islay)

Deep-coloured and deep-chested, Lagavulin makes a massive, rich, sweet impact. An intense, peat-smoke nose with iodine and seaweed introduces dry peat smoke on the palate too, with a gentle but strong sweetness, followed by sea and salt with touches of wood. The long, peat-filled finish comes with lots of salt and seaweed. Mighty impressive.

I also bought a three bottle set of Glen Fiddich (12/15/18-year-old). So with the Oban I already had, I have 7 single malts. Anyone want to come over for a tasting? I also have a half dozen or so microbrews.

[devildeac]

Mindful of this thread, I was in the ABC store Saturday and bought "The Classic Malts, Isles of Scotland Collection". It included 3 200 ml bottles of Talisker, Caol Ila, and Lagavulin. I tried them tonight. They are all excellent, and all are very smoky. I liked Lagavulin the best. It was the smoothest and most powerful. I liked the Talisker better than the Caol Ila. It was not quite as smooth, but I really liked the flavor nuances.

From the box:

Talisker 10-year-old (Isle of Skye)

Brilliant gold; powerful peat-smoke on the nose, with a seawater-salty sweetness. Full bodied. Rich, dried-fruit sweetness and clouds of smoke on the palate, with strong barley-malt flavours. Smoky-sweet and powerful, with an explosion of pepper at the back of the mouth, followed by a huge, long, warming and peppery finish. Sweet thunder.

Caol Ila 12-year-old (Isle of Islay)

Pale straw; the light, fruity nose fresh and appetising, with a wisp of smoke, almonds and yes, oilskins! Firm, smooth and light bodied. Sweet at first, then fragrantly smoky and lightly salty in a balanced taste, smoothly leading on to a lingering, sweet-smoky finish that's often likened to the dying embers of a beach bonfire. Sublime smoke.

Lagavulin 16-year-old (Isle of Islay)

Deep-coloured and deep-chested, Lagavulin makes a massive, rich, sweet impact. An intense, peat-smoke nose with iodine and seaweed introduces dry peat smoke on the palate too, with a gentle but strong sweetness, followed by sea and salt with touches of wood. The long, peat-filled finish comes with lots of salt and seaweed. Mighty impressive.

I also bought a three bottle set of Glen Fiddich (12/15/18-year-old). So with the Oban I already had, I have 7 single malts. Anyone want to come over for a tasting? I also have a half dozen or so microbrews.


If you lived in the Triangle, I would be tempted to take you up on your offer as I have no knowledge of single malts and would relish an education. In exchange, I would barter some 2-5 year old barley wines or imperial stouts.

[ArnieMc]

If you lived in the Triangle, I would be tempted to take you up on your offer as I have no knowledge of single malts and would relish an education. In exchange, I would barter some 2-5 year old barley wines or imperial stouts.
I have no "knowledge" either. My wife died last summer so I needed a hobby. I decided on drinking. I found that it is more socially acceptable to "taste" the good stuff than it is to "guzzle" the cheap stuff (which I do also). I'm just trying to edjumacate my palate. It's not working that well. I like everything. :)

[bfree]

I spent a semester in Glasgow through Duke's PPS department and have a few recommendations. A few of us got into whisky, but I'm still learning.

One, buy a good book. Drinking a good whisky with tasting notes in front of you turns the experience into a kind of search for flavors. Furthermore, once you start finding the tastes with help, you can do it without. I really like Michael Jackson's work (he just passed away, but was really the foremost expert). This is a good place to start:

http://www.amazon.com/Michael-Jacksons-Complete-Single-Scotch/dp/076240731X

Two, go on a distillery tour. Even a good tour here in the states will let you learn a ton about what goes in to a whisky. The way inputs like water, wood, and peat change a way a whisky tastes is so interesting.

Three, if you're looking for a unique scotch and like Islays, try any of the Jura malts. This is one of my favorites:

http://www.isleofjura.com/whisky/range/16yodetail.cfm?contentid=229

Slainte!