Laphroaig

**chewse** · 19th June 14, 01:03 PM

My wife's tastes are more in line with MacKenzie's - Highland and Speyside Scotch; which may be a contributing factor to our long and fruitful 36 year marriage. You see, my preference (and insistence) is for strong, peaty/smoky Scotch – Laphroaig, Ardbeg, Caol lla and Lagavulin. So she has her bottles and I have my bottles – we can never accuse the other of “draining” his or her Scotch!

**mookien** · 19th June 14, 03:52 PM

I think Allen hit the nail on the head - "... it is something of an acquired taste."

Peaty malts both smell and taste like rubber tires to me, too. My wife says they remind her of the smell of air being let out of a bicycle tire valve. And that was Lagavulin 16!

I suggest drinking non- or lightly-peated malts to begin with and then try a few "not so peaty" malts, or malts that have the peat "corraled" or "accompanied" by other aspects that you enjoy.

A canonical example of a non-peaty malt would be Glengoyne 17, on the bottle of which is printed in letters almost too small to see, "untainted by peat smoke".

Examples of "not so peaty" (there are many and almost too numerous to list) are Glenfiddich 12 and Dalmore 12 (a superb malt in its own right).

Finally, an example in the last category would be Auchentoshan Three Wood in which the peat is "surrounded" (and thus its impact diminished) by the flavors of the three types of barrels in which the scotch was aged. Also, I keep a bottle of Bowmore 18 around, because it is SO velvety smooth, but I pay for that viscosity with a truly wicked, peaty finish.

Bottom line: Keep sampling, testing, and comparing a variety of malts until you discover the ones you enjoy the most. Caution: Your tastes will change as your experience broadens.

Slainte!

**Manxstralian** · 19th June 14, 04:36 PM

Originally Posted by MacKenzie

Mostly Highlands. As you observed.

It's been too long since I've had Bowmore, but I don't remember it being anything like this QC.

I had some Bowmore the other evening and didn't notice it being particularly peaty. I was also drinking with someone who doesn't care for "strong" (her word) scotch, and she seemed to find it quite drinkable. I was a little surprised since it is an Islay.

Cheers,

Cameron

**DyerStraits** · 19th June 14, 04:37 PM

Originally Posted by Father Bill

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

Gaelic Whisky Name Passwords! Just as I was running out of ideas! I raise my glass to you, Reverend!

**ASinclair** · 19th June 14, 04:37 PM

Originally Posted by mookien

<snip>
I suggest drinking non- or lightly-peated malts to begin with and then try a few "not so peaty" malts, or malts that have the peat "corraled" or "accompanied" by other aspects that you enjoy. <snip>

Excellent suggestion John. I recommend Highland Park 12. It is smoky without being too peaty.

**DyerStraits** · 19th June 14, 04:51 PM

Originally Posted by WalesLax

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.

Rob

Rob, I'd like to try Penderyn; is it available here in the Chicago area?

The Irish versus Scots whisky debate is interesting and amusing. I personally don't dislike Irish whisky and will order it as readily as Bourbon or Japanese, although I've yet to try any of the peated Irish (or Japanese) products.

**DyerStraits** · 19th June 14, 04:58 PM

Originally Posted by chewse

My wife's tastes are more in line with MacKenzie's - Highland and Speyside Scotch; which may be a contributing factor to our long and fruitful 36 year marriage. You see, my preference (and insistence) is for strong, peaty/smoky Scotch – Laphroaig, Ardbeg, Caol lla and Lagavulin. So she has her bottles and I have my bottles – we can never accuse the other of “draining” his or her Scotch!

The sheer variety of Scottish malt whisky is part of their beauty. As much as I love the Peat Monsters, they're not my first choice with a cigar. That would be a Highland or Speyside.

**ASinclair** · 19th June 14, 04:59 PM

Originally Posted by DyerStraits

Rob, I'd like to try Penderyn; is it available here in the Chicago area?

The Irish versus Scots whisky debate is interesting and amusing. I personally don't dislike Irish whisky and will order it as readily as Bourbon or Japanese, although I've yet to try any of the peated Irish (or Japanese) products.

I don't always drink Irish Whiskey, but when I do, I prefer Bushmills.

**DyerStraits** · 19th June 14, 05:08 PM

Originally Posted by Manxstralian

I had some Bowmore the other evening and didn't notice it being particularly peaty. I was also drinking with someone who doesn't care for "strong" (her word) scotch, and she seemed to find it quite drinkable. I was a little surprised since it is an Islay.

Cheers,

Cameron

I've only ever drank the youngest Bowmore, and agree it's not up there with Arbeg, Laphroig or Lagavulin on the "Listerine With A Dash Of Liquid Smoke" meter. What I do get from it is a pronounced mineral finish (probably from the branch or spring water) which I don't get from the other Islay Malts and I suppose would be yet another acquired taste.

**mookien** · 19th June 14, 06:16 PM

Originally Posted by DyerStraits

Rob, I'd like to try Penderyn; is it available here in the Chicago area? ...

I bought a bottle of Penderyn (Aur Cymru) from DrinkUpNY. It's currently $69 a bottle plus shipping (about $10), assuming they can ship to Illinois/Chicago.

I didn't care for the flavor, but of course you may love it! To me it tasted as different from Scotch Whisky as Irish whiskey does. I like a number of Irish whiskies, though.