Scotch

I am looking for some advice on Scotch if any of you all reading this have any insight. i am looking for a nice smoky, peat-y flavored scotch as an entry point. as i understand it, the highland scotches fit this bill as the southern ones tend to have more floral notes. looking for a single malt preferably but if someone can speak to a blended that is worth the taste, i will give it a try. feedback is greatly appreciated.

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8 Responses to Scotch

  1. Greg Senior says:

    During my time working in the class 6 store at Heidelberg, i had a Scotch tasting along with distillery Reps swearing they were the best. But from my experience and numerous customer comments, the tastiest Scotch, if you can use tasty with Scotch wasn’t necessarily the highland varieties but also included some from a region called Speyside, Single malt’s i know you can get in the AAFES store are the Speyside Glenfiddich and Glenlivit and the highland Dalmore and Glenmorangie. The main difference in taste and look results from the type of cask used and time of maturation lighter scotches are in bourbon cask, while the darker ones are in Sherry cask, the Speyside whiskeys are matured next to the sea and supposedly has a taste of the sea in them. I sold more of the Glenlivit than any other brand.

  2. Sam Smith says:

    If you want peat and smoke, Highland isn’t the best region. You want an Islay. There are some nice, affordable entry points there: Lagavulin and Laphroaig are the two best sellers, I think. For an Islay that’s a little less harsh, but very tasty, you might also try Scapa.

    Once you really get your legs under you, you can then go in search of the significantly pricier, but remarkably rewarding, Port Ellen.

  3. Dawn says:

    You could give Oban a try. It’s quite nice and I frequently see it the shops.

  4. Greg Senior says:

    Sam, has a point, the islands has the best cured malt, since they have a slightly better quality of peat, tho even the highland and Speyside companies have begun importing some of their cured malt from other regions

  5. Beast of Bourbon says:

    Screw Scotch. Office Depot’s in-house adhesive is just as good.

  6. 48feasts says:

    thanks for the tips everyone. i will see what i can track down. trying to expand my horizons since the beer scene in south korea is so bleak.

  7. Scotch is lovely. I like Glenfiddich, but I’m not an elite drinker. Heh.

  8. Joe Wallace says:

    See my comment on your other scotch post–but I concur on the Islay malts. peat and smoke…mmm. Laphraoig was a bit harsh for my taste, but it does make a nice change in pace to the much smoother Macallan I’m so fond of. I was underwhelmed by Glenmorangie.

    Also–SOME blended scotch isn’t utterly puke-making. I had Grant’s in Scotland and didn’t keel over. The blended scotches are best after other beverages–I like a blended after beer, for example. But if you want to START things off right, go for the single. I also think blended scotches are better for on-the-rocks serving. I think chilled scotch loses its flavor dramatically on single malts but blended malts over ice covers a multitude of sins.

    And yes, a drop of water or two even in a single malt does indeed open the flavors up–when you’re curious about subtle nuances in the single malts, a bit of water is interesting. Not my preferred method, but good to explore the variations. Room temperature water, that is.

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