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Any One for a Scotch? - Page 129

post #1921 of 3026
Finally broke into my Talisker 25 year (2009).......bounce2.gif
post #1922 of 3026
Quote:
Originally Posted by rwbenjey View Post

Finally broke into my Talisker 25 year (2009).......bounce2.gif

Don't keep us hanging...
post #1923 of 3026
Quote:
Originally Posted by rwbenjey View Post

Finally broke into my Talisker 25 year (2009).......bounce2.gif
Quote:
Originally Posted by mktitsworth View Post

Don't keep us hanging...


I know, I know; too cruel. I'll post the tasting notes after my second round (tomorrow).
post #1924 of 3026
Quote:
Originally Posted by rwbenjey View Post


I know, I know; too cruel. I'll post the tasting notes after my second round (tomorrow).

The man has Carey Grant from Mother Goose as his avatar and he needs a second round of tasting... Actually, that rather matches up.
post #1925 of 3026
Quote:
Originally Posted by DWFII View Post


Many of the Speyside and notably un-smokey malts come from regions and distilleries that have switched to coke (petroleum based) for distilling and so forth. I'm not sure what is used to dry the barley (electricity?) but I don't think they would use coke if only because it would impart a distinctly unpleasant taste.

No idea if the non-smoky scotches do this, but with Irish Whiskey, the barley is typically dried on a metal floor in a room above the fire, with no contact between the fire and the grain. To keep smoke from wafting around the distillery, they used to use anthracite (the hardest form of coal that burns without smoke), and now use natural gas.
post #1926 of 3026
Quote:
Originally Posted by cptjeff View Post

No idea if the non-smoky scotches do this, but with Irish Whiskey, the barley is typically dried on a metal floor in a room above the fire, with no contact between the fire and the grain. To keep smoke from wafting around the distillery, they used to use anthracite (the hardest form of coal that burns without smoke), and now use natural gas.

Ah! Thanks for that.

I think I recall reading somewhere that coke is also smokeless
post #1927 of 3026
It's interesting...the issue of iodine and peat. I believed...like many...that the medicinal flavours came from seaweed and saltwater in the peat. But the Whisky Science website suggests that while certain types of peat will create more phenols as it is burned, the phenols themselves are the source of the iodine flavours. The implication is that any medicinal notes from kelp or seawater are incidental.

I'm not sure what is true in this respect...or perhaps it is somewhere in-between. But it is of a piece with so much else that makes single malt scotch so unique and appealing.

The discussion about water is another variation on the same theme...with some people recoiling (almost reflexively) from the idea of using distilled water and a presumably authoritative website asserting that not only will distilled water change the flavour of the malt the least but that some distilleries are required by law to use it when bottling.
post #1928 of 3026
Quote:
Originally Posted by NewYorkIslander View Post

Just had some Oban 14, that right there is the shit.

Quote:
Originally Posted by Longmorn View Post

Oban's awesome. Pricey but awesome.

Oban is one of my faves too, and it used to be my go to dram before it got so spendy. In the mid-aughts, before it was everywhere, I could regularly find it for $35-45 here in NYC (sometimes on sale for $30!). I miss those days before the "shortage" drove prices up. But how's this for crazy: I was headed to Maine two summers ago, driving through NH, and I stopped at the big NH State Liquor Store off the interstate to have a look and see what was what. They had dozens upon dozens of bottles of Oban 18 for $63.99. I'm an idiot, because I only bought two.

facepalm.gif
post #1929 of 3026
Quote:
Originally Posted by gopherblue View Post



Oban is one of my faves too, and it used to be my go to dram before it got so spendy. In the mid-aughts, before it was everywhere, I could regularly find it for $35-45 here in NYC (sometimes on sale for $30!). I miss those days before the "shortage" drove prices up. But how's this for crazy: I was headed to Maine two summers ago, driving through NH, and I stopped at the big NH State Liquor Store off the interstate to have a look and see what was what. They had dozens upon dozens of bottles of Oban 18 for $63.99. I'm an idiot, because I only bought two.

facepalm.gif

I bought an Oban 32 for around $150 many years ago. I also remember the 14 at $30ish and the 18 at $65ish.

The most recent release of the 18 is shockingly cheaper than the one before though. This new one is $100ish and the one before was over $120.
post #1930 of 3026
Jesus, 65 for O 18, nice.

ANy significant difference between the Lap Triple Wood and the Quarter Cask? It would appear its just one more barrel to sit around in. How is the taste effected?
post #1931 of 3026
Quote:
Originally Posted by NewYorkIslander View Post

ANy significant difference between the Lap Triple Wood and the Quarter Cask? It would appear its just one more barrel to sit around in. How is the taste effected?

I've tried both and frankly I thought the QC was a great whisky at a great price. Personally, I think I would only get the Triple Wood if it was a great price at duty free on the 1L size. But that's just me. A buddy of mine loves the Triple Wood almost as much as he loves his wife, and he would strongly disagree with me, I suspect.

Sorry I'm not being better help.

Have you tried the Talisker 18? Seriously good, but spendy. Warehouse had a great deal on it last time I was in there.
post #1932 of 3026
Quote:
Originally Posted by gopherblue View Post

They had dozens upon dozens of bottles of Oban 18 for $63.99. I'm an idiot, because I only bought two.

facepalm.gif

 

You are, but I mean that in the nicest possible way biggrin.gif.

 

That's okay - I remember when good vintages of Chateau Latour could be had for ~$300. We all have stories like this.

post #1933 of 3026
Quote:
Originally Posted by DWFII View Post

It's interesting...the issue of iodine and peat. I believed...like many...that the medicinal flavours came from seaweed and saltwater in the peat. But the Whisky Science website suggests that while certain types of peat will create more phenols as it is burned, the phenols themselves are the source of the iodine flavours. The implication is that any medicinal notes from kelp or seawater are incidental.

 

I'm not sure I get how the implication necessarily follows from the prior statements.

 

The phenols (a huge class of chemical compounds which can create a huge range of flavors) come from the burning peat, and that peat is composed of decayed muck from a whole range of types of vegetative matter. Hypothesis: More medicinal whiskys are made from malt that has been roasted over peat with a higher amount of seaweed/saltwater in it. Thus, that peat gives off a collection of phenols that are richer in the particular phenols that yield medicinal notes.  Supposedly, there are like three different types of seaweed that have been found in peat; a green, red, and the brown kelp-like seaweed.

 

Highland Park, IIRC, prefers peat that has a high proportion of heather roots.


~ H

post #1934 of 3026
I'm not a chemist but from what I do know I'd say Huntsman is right. Also, many 'science of alcohol' websites are psychobabble. I'm also willing to bet that flavors like iodine do in fact come from iodine itself as Gibonious suggested.
post #1935 of 3026
Just found some Caol Ila 14 Unpeated 2012 release, if anyone wants details pm me, been looking all over for this and thought I'd share the wealth! satisfied.gif
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