What is the Scotch equivelant?

[Starhunter451]

I really like John Jameson Irish whiskey.
I was wondering if there is a scotch whiskey that is similar that I can try?

Any input is appreciated in advance.

[kiltedrennie]

Jameson is a blended whiskey and doesn't have a smokey or peaty taste. Until recently, Jameson was the only whiskey I liked. Never cared for burbon. I recently started tasting single malts and found Dalwhinnie 15 to be approachable for a start. I've found that I like a tiny bit of smokey flavor, such as Talisker 10.

[O'Searcaigh]

I used to drink Jameson and Bushmills but then I tried a bottle of Laphroaig and have not bought a bottle of any kind of Irish whiskey since. At first, the heavy peaty taste was a bit of a shock but it has so grown on me that now I don't drink anything else -- well, of the "whiskey/whisky" varieties that is.

[mookien]

Reader caution: Entering the realm of the subjective ...

To me the appeal of Irish whiskey is its simplicity, as opposed to the relative complexity of most (but not all) scotch - nose, flavor(s), finish, viscosity, etc.

It wasn't too many nights ago that I was drinking a glass of 10-year old Speyburn and remarking to myself (I do a good bit of that. I am assured it is a mild form of mental illness often associated with advancing age.) that "this reminds me of Irish whiskey", ie 'simple' - one nose, flavor, and finish all of which have a similar aspect.

There are other fine scotch whiskys that I also regard as "simple", eg Glenlivet 12, Glenfiddich 12, Sheepdip, Cragganmore 12, Trader Joe's 10, and perhaps Macallan 10, though I have not drank enough of it to write that with complete certitude. You might try one or more of those. It is unlikely that they will taste much like Jameson to you, but they are "simple".

Excellent whiskys that I regard as a level above "simple", but still not very complex, would include Glenmorangie 10, Edradour 10, Dalwhinnie 15, Glenfiddich 15, and Speyburn Bradan Orach.

Good luck and let us know what you discover and what you think about your discoveries.

Slainte!

[TheOfficialBren]

A big Kyleism to that, gentlemen.
O'Searcaigh really nailed it down the best that I have come upon before.

May I also offer that you try out some Johnnie Walker? I am quite fond of all of their offerings but the Black Label is a good place to start from my experience. Your mileage may vary, of course, but minus the [WHOOFFF!!!] that can catch some people off-guard and turn them off to Scotch before giving it a real go of it.

Talisker, Laphroaig, Speyburns, and Glenfiddich are also among my favourites (various offerings, I like them all). I've really never had bad Scotch, just some that stand head and shoulders above the rest. A "bad" Scotch beats "good" offerings from Jack Daniels any day of the week, any occasion (in my opinion--but I digress).

Jameson is a fine whisky, indeed.

I know that you mentioned that you aren't a fan of bourbon but have you tried any of Maker's Mark's offerings? Very smooth, a fine nose, good viscosity, and caramel hints that finish off nicely--not as woody as some other bourbons (though it's certainly there).

Happy sipping and please enjoy responsibly, my friend.
int:

PS, A friend of mine (Irish by ancestry) and I were discussing this very thing. He's an Irish whisky drinker and I'm (admittedly) more of a Scotch drinker. I see a comparative side-by-side sampling on the horizon.

[sorry for the novella]

[David Thorpe]

There are three things that separate single malt Scotch from Irish whiskey.

1) As already mentioned, most single malts have a peat and/or smoke element. The intensity varies widely among single malts. Islay malts tend to be smoky and peaty, while Speysides and Highlanders are not nearly as pungent with peat and smoke. There are exceptions to this general rule, and even a few peated Irish whiskeys.

2) Single malts are distilled from 100% malted barley, while blended whiskeys use various amounts of alcohol from un-malted barley and other grains such as corn, rye, wheat, etc.

3) In Ireland and elsewhere, it's "whiskey". In Scotland it's "whisky".

Opinion alert: The Islay peat monsters are most definitely an acquired taste. The peat bombs do have a cult following, but are a distinct style of single malt. Many have a salt air influence and an iodine-like medicine flavor that some find off-putting (myself included). Among these are Ardbeg, Laphroiag, Takisker and Lagavulin.
I am an unabashed and unapologetic Speysider and Highlander fan. Most have a mild peat and/or smoke element. Among my personal favorites are Aberlour, Balvenie, Cragganmore, Dalmore, Dalwhinnie and MacAllan.
A couple that bear mentioning because they bridge the gap between the extremes are Highland Park and Bowmore. They are on the peaty, smoky side of typical Speysiders and on the mild, sweet side of the Islays.

It's a fascinating journey. Enjoy!

[Liam]

Single malt Irish whiskey is triple distilled, and with a couple of exceptions not peated. Auchintoshan is a triple distilled single malt whisky that is similar to an Irish. Triple distilling removes many of the fusel alcohols that either add to or detract from, depending on your personal preferences.

Slainte...Bill

[tundramanq]

O'Searcaigh really did the crash dive jumping from Irish whiskey to Laphroaig - right into the peat bog. I like to go there at times, but my mainstay is Highland Park that has lots of character and a great balance - IMHO. Most of the Lowland whiskys are pretty peaty close to the Bushmills Malt 10yr that I have.

[creagdhubh]

Jameson is a blended whiskey and doesn't have a smokey or peaty taste. Until recently, Jameson was the only whiskey I liked. Never cared for burbon. I recently started tasting single malts and found Dalwhinnie 15 to be approachable for a start. I've found that I like a tiny bit of smokey flavor, such as Talisker 10.

The 15-year Dalwhinnie is my favourite Highland single-malt and definitely a good one to begin with due to its specifications you will find below. Just a wee bit of water to open it up and you're golden (no pun intended).


Nose: A big, crisp, dry and very aromatic nose with hints of heather and peat.

Body: Light to medium.

Palate: Smooth, soft and lasting flavours of heather, honey sweetness and vanilla followed by deeper citrus-fruit flavours and hints of malted bread.

Finish: Long, lingering, surprisingly intense finish that starts sweetly, then gives way to smoke, peat and malt.


Me and some of my Macpherson cousins at the Dalwhinnie Distillery in Inverness-shire...we thoroughly enjoyed the free drams at the conclusion of the tour.



Slainte,

[JohntheBiker]

[QUOTE=David Thorpe;1179816]

3) In Ireland and elsewhere, it's "whiskey". In Scotland it's "whisky".

QUOTE]


That would be in Scotland and Canada it's whisky.