Dinhilion
Senior Member
- Joined
- Nov 17, 2010
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Anyone who is really serious about single malts should read this.Originally Posted by DWFII
Don't pay any attention to the context...it's a kilt forum, and don't pay any attention to the dialogue. Just know that the author is a real expert/aficionado and everything he says in the three essays here is spot on.
Pay particular attention to his comments on ice. and his remarks about the differences in taste between the malts of different regions such as Island, Highland, Speyside, etc..
I began with Glenlivit and Glenfiddich. And I wasn't sure. I went from there to Talisker and Lagavulin and Laphroig. With side trips to Balvenie, Oban, Dalwhinnie,Caol Ila, etc. Somewhere along the line you discover your preferences. I'll still enjoy Talisker and Gelnmorangie. I really like the Macallan 18 for brunch. Laphroig Quarter Cask is my standby. But I am currently into the Ardbeg 1990 Airigh Nam Beist.
In my opinion,among good malts the best malts are old malts. As P1M says anything younger than 12 years old is going to have a pretty stiff raw grain alcohol taste. Macallan 12 is much rawer and less smooth than the 18. Applies pretty much across the board.
I've gone from the sweeter fruity Speysides with little or no peat, to the Island malts which are usually very smokey and peaty and finish quite dry, to Arbeg which is reputed to be the smokiest and peatiest of them all.
I would note one other thing...I have had gastric reflux for almost 20 years due to a small hiatal hernia. I can't drink wine, for instance. But not only can I drink a good malt without ill effects, I seldom have a hangover when I've overdone it a bit.
Read the link and good luck.
Tioraidh
Once I got past all of the crazy that link was actually really good.
