What dram is in your quaich?

**ASinclair** · 30th December 13, 09:46 PM

Originally Posted by David Thorpe

Dalwhinnie 15 is smooth as a baby's bottom. Dalmore 12 is robust but not at all harsh. MacAllan 12 is in the same ballpark and very pleasant. Highland Park 12 has a bit more peat without being overbearing.

David,

Dalwhinnie, Dalmore, and MacAllan are all on my 'ToDo' list. The Highland Park 12 is quite lovely, isn't it? My wife and I both like it. For her, it's as peaty as she will go. For me, it's just the beginning (I'm an Islay kinda guy.)

Happy New Year! and Slainte!

**ASinclair** · 30th December 13, 09:52 PM

Tonight, I sampled the Ardbeg 10 my lovely wife gave me for Christmas.

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**ASinclair** · 31st December 13, 09:54 PM

Tonight, I sampled the Old Pulteney 12 my son Brian gave me for Christmas.

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**GregR** · 3rd January 14, 08:41 PM

Originally Posted by ASinclair

Wow! What a lineup! I'm sure you and your son are going to have quite a wonderful time experiencing all those different colors and aromas and tastes! Happy New Year! and Slainte!

Great time was had by all. Here was the lineup.

The best things come in small packages? Coincidence or not, this was also the order he preferred them. smallest bottle to largest.

Me, I can't make snap judgements and need to finish the bottle(s) before I decide!

Thanks for the great suggestions.

**ASinclair** · 7th January 14, 10:56 PM

Once again, I worked-up a thirst at Scottish Country Dance this evening, so I have had several wee drams of Lismore Speyside Single Malt.

int:

**Jack Daw** · 14th January 14, 12:24 PM

Last evening while I was watching, "The Angel's Share" on Netflix, I downed two drams of Macallan Cask Strength. Yummy-delicious!

**Starhunter451** · 14th January 14, 06:21 PM

What is cask strength?

**mookien** · 14th January 14, 07:14 PM

Originally Posted by Starhunter451

What is cask strength?

Over the years that the whisky ages in the barrels some of the water evaporates through the cracks and pores. Thus, the proportion of alcohol in the barrel rises. Most of the time, when the whisky is bottled, water is added back to reduce the alcohol content to some desired value. But, occasionally, the distiller will bottle the whisky as is, ie "cask strength".

Obviously, this whisky has a higher alcohol content than most and also a stronger alcohol "burn" (flavor). Ironically, many experts recommend adding a few drops (or more) of water to cask-strength scotch to bring out the flavor.