Single malts that fell short?

**Noel Christian Riddell** · 3rd February 10, 11:39 AM

Originally Posted by macshorty

I too enjoy the petey single malts (laphroig etc.) However, that being said, I REALLY liked the Macallan 12 year old. It has a remarkably smooth finish, and an equally sweet aftertaste (opinion). I don't understand how you can add water to any single malt, only an Englishman would do that!! LOL

OUCH!

**rolls up sleeves**

A (wee) splash of spring water does open up the flavors a bit. Never add water to my bourbon or rye (and Irish whiskeys are too mild to need water), but most scotch whisky benefits from a splash. ...except the marvelous Bruichladdich and Glenmorangie. They're perfect.

Oh, and Usquebach is pretty much perfect too.

**macwilkin** · 3rd February 10, 11:40 AM

Originally Posted by macshorty

I too enjoy the petey single malts (laphroig etc.) However, that being said, I REALLY liked the Macallan 12 year old. It has a remarkably smooth finish, and an equally sweet aftertaste (opinion). I don't understand how you can add water to any single malt, only an Englishman would do that!! LOL

Hear, Hear!

I prefer speysides, especially The Macallan. I don't mind a dram of Laphroaig now and again, but I like the smoothness of a speyside.

T.

**NewGuise** · 3rd February 10, 12:16 PM

Originally Posted by macshorty

I don't understand how you can add water to any single malt, only an Englishman would do that!! LOL

Read one of the many articles out there on the chemistry involved, such as http://blog.khymos.org/2007/06/03/ne...sky-and-water/, and you'll understand why I generally add a drop or two of water to Scotch (more if it's cask strength). Release those esters!

**ForresterModern** · 3rd February 10, 02:55 PM

Still think the water "flavor release" is a bunch of hooey. Adding water dilutes the whisky. If you believe the explanation in the article cited above, in diluting the whisky more micelles are broken down and more trapped "flavor" compounds are released, then why don't we keep diluting it down to the magic 20% ethanol concentration when ALL the micelles would release their flavors?

With this logic, why pay more for cask strength whisky (60+%) when it "should" taste better when diluted down to the same strength as regular bottled stuff (40-44%) at a much cheaper price?

Temperature changes I can believe can make a difference, although I still like mine at room temp neat.

jeff

**NewGuise** · 3rd February 10, 04:47 PM

It's a matter of balancing gains and losses; I find some gain (variable, depending on the Scotch, but sometimes notable) in adding a drop or two of water, and no loss. More than that, for me, there's a loss.

Get a large group together and experiment. Invite me.

**berserkbishop** · 3rd February 10, 08:06 PM

Got a bottle of Glenlivet 12 in my room right now. Tasty stuff, and I do tend to add some water. Maybe I am just a sissy but I feel that it really does make the whiskey more flavorful. Dont know about bad single malts. I have tried a few and liked them. I suppose that eventually I will find one that I dont like. . . .

**HarborSpringsPiper** · 3rd February 10, 08:20 PM

Personal preference on adding the water, I suppose. Never did until someone suggested it to me, now I always add a spot. Does seem to release a bit of aroma and hence influences the flavor. I think the Laphroaig people actually recommend it, IIRC. Obviously doesn't change anything about the ETOH content. Can't see a downside unless one thinks it spoils the flavor and in that case, don't do it! Please don't add ice unless it is so bad you have to freeze your tastebuds!

**English Bloke** · 3rd February 10, 09:31 PM

Originally Posted by Beertigger

The ASDA house brand stuff I had at my wife's aunt's house in Reading. Not good, let's just say. Not good at all.

ASDA have stopped selling own brand stuff now but they used to do three varieties of single malt. Speyside, Highland and Islay. It is rumoured that the ASDA Islay malt was actually Caol Ila in an own brand bottle however their Highland was particularly awful and the Speyside was boringly bland.

Originally Posted by macshorty

... I don't understand how you can add water to any single malt, only an Englishman would do that!! ...

Hem-hem... Pardon?

**NCMC** · 4th February 10, 12:05 AM

I have to say that the bottle of Highland Park 12 was not impressive from the time it was opened. I usually enjoy a bit of Laphroig ( smoke, peat and a hint of salt flavor) but after one sip of Highland could drink any. It smelled like cheap tequila and tasted like turpentine. Gave it away to a good home, they enjoyed it. Better luck next time trying a new brand.

**Sir William** · 4th February 10, 04:27 AM

As my palate for Scotch has become more educated I've found that there are no bad single malts (so far). I have about 6 bottles of various names on hand most times, and I drink them according to what flavor I'm in the mood for.

And, I'm one of those who likes a wee drop of water in my dram.