Laphroaig

[DyerStraits]

I was going to say, "Try Ardbeg." That's where I started with Scotch and everything since seems so smooth. Also, you can add some water and still be considered a legitimate Scotch drinker. It affects the flavor in a way that's chemically more complicated than just diluting it. (That's as far as my knowledge of that goes.)

Folks will disagree on the water part, but it might be worth a try before you give it away. Some say it "opens up" the Scotch.

Absolutely, precisely correct--a little cool water. Some say No Ice, but I find a small amount of ice is OK. It does indeed temper the "warmth" of the alcohol and release the phenolic flavors, especially with Ardbeg, which famously turns a bit "milky", sort of like Pernod or Ouzo.

[Angstrom]

I often describe the Islay malts as licking the inside of your chimney. They are an acquired taste. Did you cut it a bit with water? That can often make the difference. Although one review I read described drinking it as " a slap in the face ", so clearly not for everyone. Luckily for all of us there are many alternatives to choose from. Now, then, if you are not going to finish that bottle..........

My favorite description is "You can taste the boots of the man who cut the peat".

[MacKenzie]

I tried cutting it with a drop or two of water, and then a bit more. I tried it with ice. No help.

I think I'll heed what Ryan said and shelve it until there's a fire in the hearth and a chill in the air.

The offers to relieve me of this burden are appreciated. If, after a cold winter's night, it still doesn't suit my palate I'll put it up for adoption.

[tulloch]

I think you probably got a bad batch. I have some experience with Laphroaig and could tell. Pack it carefully in multiple layers of padding and mail it to me. I will let you know. PM me for my address.
No charge for the evaluation.

[Liam]

I am fond of most (all) single malts. I enjoy the fruity, honey notes of some of the Speyside malts, but also enjoy the rugged iodine, sea weed notes of the Islay malts. My least favourite are those that have been adulterated by using port barrels. (Don't get me wrong, I still like them, just not as much as those that have been aged in bourbon barrels.)

Slainte

[DyerStraits]

I am fond of most (all) single malts. I enjoy the fruity, honey notes of some of the Speyside malts, but also enjoy the rugged iodine, sea weed notes of the Islay malts. My least favourite are those that have been adulterated by using port barrels. (Don't get me wrong, I still like them, just not as much as those that have been aged in bourbon barrels.)

Slainte

I agree. I've never been too terribly impressed as a consumer with all of the "experimentation" with this or that type of exotic or unusual barrel "finishing', although it does produce some stuff I really love, e.g. The Balvenie Double Wood. All I want is a good, smoky, peaty, malt that tastes like a good, smoky, peaty malt. If I want something that tastes like something else, I'll drink something else.

They say that Ardbeg stores its barrels on an open dock or other type of un-enclosed area directly facing the sea. Ergo, brine.

For those who like peat and smoke but don't care for the marine notes of the Islay malts, I recommend Ardmore. It's an excellent Highland Malt alternative to the Peat Monsters.

[WalesLax]

Mackenzie, what whiskey are you used to? The Quarter Cask is an Islay, which have a smoky character derived from peat, considered a central characteristic of the Islay malts, and ascribed both to the water from which the whisky is made and to the peating levels of the barley. Many describe this as a “medicinal” flavor. They also possess notes of iodine, seaweed and salt. My favorite whiskey is Penderyn, from Wales, and also has this very peaty flavor, but if you aren’t used to it, it could taste off.

Interestingly, Irish whiskey is very sweet, as opposed to smokey. I have heard Irish tell me Islay’s taste like they went bad, and Scotts tell me Irish whiskey tastes like it went bad. Really though, it’s about what you like.

Glenmorangie, Glenlivet, Dalwhinnie, and Dalmore are Highland distilleries, so it will taste different.

Speyburn is Speyside, but owned by Glenlivet, so they make a single malt Highlands.

What do you think of the Laphroaig vs. the Bowmore? Bowmore is the only other Islay you mentioned.

Rob

[MacKenzie]

Mackenzie, what whiskey are you used to?

Mostly Highlands. As you observed.

What do you think of the Laphroaig vs. the Bowmore? Bowmore is the only other Islay you mentioned.

It's been too long since I've had Bowmore, but I don't remember it being anything like this QC. In the interest of science I went after a bottle of Bowmore (or any other Islay) but, alas, Laphroaig is the only Islay offered at that particular spirits store.

So as not to make it a complete waste of time I came away with a bottle of Speyburn.

[artificer]

I'm quite partial to Laphroaig myself- the 10yr is my go-to Whisky, although the Quarter Cask makes for a nice change.

As others have mentioned, it's a bit of an acquired taste, and do to the variation on how people's tongues work/brains process things there are probably many people for whom the acquiring is much like torture.

My father always asks why I don't just drink water straight out of the peat bog but then he's naturally more of a Highland/Speyside guy.

I personally like my malt as big, filthy, peaty, smokey, and marine (iodine & seaweed) as I can get. That said, I've never met a Whisky I didn't like, I just like some a lot more than others.

I know a lot of Whisky-philes that prefer lighter malts in the summer, as others have recommended you might want to keep the Laphroig for Autumn.

Interestingly, Irish whiskey is very sweet, as opposed to smokey. I have heard Irish tell me Islay’s taste like they went bad, and Scotts tell me Irish whiskey tastes like it went bad. Really though, it’s about what you like.

Rob

LOL! I've always thought that Irish whiskey tastes like a mouthful of sick. I guess I'm a natural born Islay drinker.

ith:

[Father Bill]

... but you've got to admit, "Laphroaig" would make a great password - nobody on the planet could spell it!