Scotch Q&A

These are the single malts:

Bushmills. I've had the 10 yr and enjoyed it

Connemara is a peated single malt. I've had and enjoyed it more because I like peat.

There's also Locke's and Tryconnell. I only just heard of these so haven't tried them.

[Scottw]

Originally Posted by kayaker

These are the single malts:

Bushmills. I've had the 10 yr and enjoyed it

Connemara is a peated single malt. I've had and enjoyed it more because I like peat.

There's also Locke's and Tryconnell. I only just heard of these so haven't tried them.

Try the bushmills 21. Even though it is an Irish Whisky and not a scotch, it is unbelievable.

[spectrrr]

Originally Posted by Scottw

Try the bushmills 21. Even though it is an Irish Whisky and not a scotch, it is unbelievable.

21 eh? do I even want to ask what that sucker is going to cost me?
Posted via Mobile Device

After coming across this thread I decided to swing by the Wine and Spirits shop for a bottle of Scotch on the way home from work. I jotted down a few brands and headed out wanting to try something new. Some of the available recommendations were a little pricey so I decided to give the McClelland's Islay a try.

Up until now I have really enjoyed Macallan 12, Glenfiddich, and Glenlivet. While in Vegas for IPCPR I had a sample of Laphroag and didn't care for it at all. I'm not sure what variety I had but it was way over the top with a peaty flavor.

I tried this McClelland's Islay tonight and it has that same peaty flavor, although much more subdued. Is this Peaty flavor profile typical of an Islay? After trying it I decided to read the bottle and saw mentions of peaty flavor due to the water used, which is why I ask.

While I dont enjoy it nearly as much as the others mentioned, it certainly won't go to waste. Sure beats my first experience with Scotch in the form of Johnny Walker Red Label (that made me gag after sipping it).

[JohnnyFlake]

Originally Posted by Walt

After coming across this thread I decided to swing by the Wine and Spirits shop for a bottle of Scotch on the way home from work. I jotted down a few brands and headed out wanting to try something new. Some of the available recommendations were a little pricey so I decided to give the McClelland's Islay a try.

Up until now I have really enjoyed Macallan 12, Glenfiddich, and Glenlivet. While in Vegas for IPCPR I had a sample of Laphroag and didn't care for it at all. I'm not sure what variety I had but it was way over the top with a peaty flavor.

I tried this McClelland's Islay tonight and it has that same peaty flavor, although much more subdued. Is this Peaty flavor profile typical of an Islay? After trying it I decided to read the bottle and saw mentions of peaty flavor due to the water used, which is why I ask.

While I dont enjoy it nearly as much as the others mentioned, it certainly won't go to waste. Sure beats my first experience with Scotch in the form of Johnny Walker Red Label (that made me gag after sipping it).

I hope this helps!

This is a brief description of the flavor profiles most prominent by Region:

Lowlands:
The best have strong suggestions of lemon grass and maltiness.

Highlands:
The Northern Areas offer a spicy character.
The remaining areas of the Highlands offer distinctly fruity flavor profiles.

Speyside:
These are noted in general for their elegance, and flowery, heather-honey nuances, and they sometimes offer a very restrained, fragrant, peatiness.

Islay:
The best have strong notes of peat, hints of saltiness and strong medicinal nuances.

Campbeltown:
The best have a briny, salty flavor profile with restrained peaty & medicinal notes.

The peaty taste common to the Islay malt, does come in part from the water. However, it would most like come most from the drying process for the malted barley. After the soaking and germination (to get more sugars), the barley has to be dried. Islay has a great deal of peat available on it, so it was common burn peat for the drying.

Some distilleries still malt some of their own barley, but I don't think any malt all of it. Malted barley can be ordered to the exact peating level required (measured in phenolic parts per million). 50 ppms would be at the higher end of the peat spectrum, although there are some distilleries putting out special bottlings with 80 + ppm.

If memory serves me correct, the McClellands Islay is a young Bowmore. Try the older stuff if you can (12 +).

[MadAl]

Originally Posted by JohnnyFlake

I hope this helps!

This is a brief description of the flavor profiles most prominent by Region:

Lowlands:
The best have strong suggestions of lemon grass and maltiness.

Highlands:
The Northern Areas offer a spicy character.
The remaining areas of the Highlands offer distinctly fruity flavor profiles.

Speyside:
These are noted in general for their elegance, and flowery, heather-honey nuances, and they sometimes offer a very restrained, fragrant, peatiness.

Islay:
The best have strong notes of peat, hints of saltiness and strong medicinal nuances.

Campbeltown:
The best have a briny, salty flavor profile with restrained peaty & medicinal notes.

Don't forget Islands, though diverse there are some really nice single malts with unique characteristics.

[kgoings]

Kayaker, Great thread!

Just dove into the Single Malt world with two bottles Macallan 12yr and Glenfiddich 12yr. I defiantly preferred the Macallan, the Glenfiddich I thought had too much burn or bite. I did like the flavors of the Macallan, I had them both neat with a small splash of spring water.

What are some suggestions to try next? I have tasted the Lagavulin 18 yr?? Mithstrike and Extremeblzr gave me some...not so sure I am a big fan of that one REALLY Smokey, maybe too much so for my beginner palate.

Extremeblzr also gave me a bottle of some Colorado Whiskey, Shanahans...VERY good! Hints of cinnamon.

Originally Posted by JohnnyFlake

I hope this helps!

This is a brief description of the flavor profiles most prominent by Region:

Lowlands:
The best have strong suggestions of lemon grass and maltiness.

Highlands:
The Northern Areas offer a spicy character.
The remaining areas of the Highlands offer distinctly fruity flavor profiles.

Speyside:
These are noted in general for their elegance, and flowery, heather-honey nuances, and they sometimes offer a very restrained, fragrant, peatiness.

Islay:
The best have strong notes of peat, hints of saltiness and strong medicinal nuances.

Campbeltown:
The best have a briny, salty flavor profile with restrained peaty & medicinal notes.

Thanks, that's a great little resource to have on hand. I'll be printing that out for future reference.

[wayner123]

Can you recommend some nice salty Scotches? I really enjoyed the Glenfiddich 12 yr.