Scotch Whiskey: A Rugged Drink for a Rugged Land

The NY Times ^ | 071603 | R.W. Apple

[gc4nra]

Single malts all have their own flavor profiles and taste nothing like blended scotch.

[xm177e2]

That's disgusting! Taking good Scotch and contaminating it with soda-pop! Braa-aack!!!!

I think he means soda water, and not soda pop.

[SLB]

The only thing with malt in it that I happen to care for comes from Baskin Robins.

[the bottle let me down]

Whisky is typically 60% or so alcohol when it goes into the casks for aging. The composition changes due to slow evaporation during the aging process. When the time comes for bottling, the whisky is diluted with water to the desired alcohol content--usually 40-45% (80-90 proof). Often, there is also a cold filtration process.

Interestingly, the distilleries will also sell casks early on in the aging process to indepedent bottlers who can then choose when and how to bottle the product. More here. (If you have enough money you can do this too. See, e.g., here. Note: I've not done this.) Independents often bottle at "cask strength," i.e., not adding water. Such products are often 50-55% alcohol.

[Fifth Business]

Macallan will stop production of this in 2003 and replace it with The Macallan Cask Strength that will also only be available in the US

Huh? I hope you are mistaken. I've had the cask-strength (they do sell it here in the US) and it is not nearly as good as the 15-year-old. It's got plenty of flavor, but it is harsh. It is NOT a refined drink. I don't think it is aged very long, and there is nothing on the label or in the beverage to make one think otherwise.

[AnAmericanMother]

Ladyburn is pricey because the distillery only opened in '66 and was closed some time in 1975 IIRC. Grant used it primarily for blended whiskies. Used to be you could only buy it unblended through Mr. Cadenhead's shop on the Canongate (one of the premier attractions of Edinburgh), but I don't recognize the label on that bottle.

[AnAmericanMother]

The reviewers have trashed Ladyburn anyhow. To wit. As one reviewer notes, "Sad to say, its greatest appeal is as a collector's item."

Price is absolutely no guide to quality in a single malt.

[Captain Beyond]

It could be something out of past or a one time promotional thing. Never seen it advertised or talked about but that is not to say it doesn't exist. I had tried several different scotches and when I hit on Johnnie Walker and I was amazed at how smooth it was. After that I didn't see any other reason to waste money on any other whiskes. I will google it and see if anything comes up.

[Meglos]

Ah yes, Whisky... one of Meglos's favorite topics — and beverages. In fact, the center third of Meglos's bar is devoted to this fine substance:

and here's the current selection:

Meglos (and Mrs. Meglos) prefer the peaty malts: Bowmore Islay and especially Lagavulin.

And note that there is certainly nothing wrong with the Irish Whiskeys (they get some of the shelf space, too).

[B-Chan]

I noticed my two faves right away: The Glenlivet and Jameson 12s. Excellent taste, me lad! Slainte!

[Hokie Bird]

Noticed your Balvenie Portwood -- my personal all time favorite. The flavors it has picked up from the port casks make it incredibly smooth and rich. Looks like you haven't opened the bottle yet. You'll enjoy it.

I normally drink the Balvenie Doublewood, and on special occasions break open an Islay - Laphroiag or Lagavulin.

[Brad C.]

Lagavulin is all right if you like burnt iodine mixed with peat smoke . . . :-p

I for one think it is one of God's gifts to mankind, I don't think I have ever had a better single malt.

[Brad C.]

But then there is the Single Malt Scotch Society, whis is at this address:

http://www.smwsa.com/index.html

[Michael121]

Glenfiddich, Glenfiddich, Glenfiddich, Glenfiddich, Glenfiddich...... Speical Reserve single Malt is my choice.

No Ice. I have been to Scotland. I do not drink beer.

Glenfiddich goes well with a nice cup of coffee. I have tasted them all and yes it is one's choice in taste but if ya ain't tried Glenfiddich, buy a bottle you will be Happy you did.

[NYFriend]

I like Blue with ice, and no water. All the other "fine" Scotches I've found could use a little water to bring the favors out. Blue just never seemed to need it, for me.

[NYFriend]

Maybe I'm not a REAL scotch drinker. I've never really gotten the point of single malts. I think the top blends(especially the top grade Johnnie Walker blends: Gold, Premium, Blue) blends are far superior to single malts.

[Little Ray]

Scotch tastes like burnt wood. And that's the good stuff...

[tortoise]

Have you had the Laphroaig 15 yr old? The usual is the 10. The 15 y.o. is one of the absolute most wonderful I have ever had...

I've had several different Laphroaig's, including a rare bottle of 40yr. They do get progressively better with age, though I find the really young stuff pretty mediocre. I am an Islay bigot, but my preferred drinking scotch is the classic Lagavulin 16, which really hits the nail on the head flavor-wise. In my opinion Laphroaig doesn't start to compete with it until you get to the very old bottlings.

I normally don't put water in my scotch, but I also have some cask-strength 29yr Bowmore currently (with bits of wood sediment in it, no less) that pretty much demands it or the strength of flavor and character will overwhelm your tastebuds. It doesn't need a lot, just a little, which precipitates some of the organics solved in it. Everyone who likes single-malts should try the unfiltered cask-strength versions that come straight out of the barrel at least once; it is something else.

[tortoise]

And these must tend to be driven off at varying rates so that the composition of the final whiskey changes as it is collected. Is it necessary to add water to adjust the proof or does that all come throught the tube?

The different parts of the distilled spirit will contain different mixes of volatiles, but they are collected in the same place and so you end p with a single consistent mix of everything that came out of the distillation column. Different scotchs have different proofs when they go into the barrels, which is typically around in the 100-105 proof area. There are some chemicals that are solved in the alcohol which can precipitate during the filtration and dilution process that occurs before bottling.

[tortoise]

3. Langavulin (sp?); the one that most folks view as one of the weirder-tasting single malts.

I've always thought that Lagavulin really embodied the distinctive character of Islay single-malt. Laphroaig is very good (particularly when you get 30+ yr bottles), but it has a more generic flavor to it.