Scotch

I tend to lean towards Bourbon because I appreciate its intensity, its slight sweetness, its nod towards other times, and the ability to figger out some good brands/buys. So, it has been a while since I bought a bottle of Scotch.

But the Condiment Queen demanded it. At Binny's there was a wall (or so) of Scotch. I did not know much of what to do besides, on principle, I was not gonna get one of those glen-somethings. I called Seth Zurer because he once served me an excellent Scotch, but I could not track down what he recommended. Instead, with a bit of help from the Binny's people and more help from their markdown people, I purchased a bottle of Bowmore 12 year old (Islay)--Bowmore has several variations based on slightly different ages and casks. The 12 year old was the one on sale, the one within my stated price range of $20-30.

And I've only sneaken a few tastes, but boy is it good. The bottle notes a nose of lemon, pears and honey, and the flavor is very lemony, not heavy or salty at all. Very, very fresh for a malt whisky, which I suppose is not what some may want. The peat is there, but because of the other flavors, it does not hit you until long after your sip is finished. I would recommend, but I am also interested in other Scotch thoughts.

Rob

Rob,

After a trip to Scotland, I became a big single malt fan. My favorite still is Laphroaig's 10 year old. It's almost too peaty for some, but I really enjoy that aspect of the taste. I also like Dahlwhinnie (an Islay as well) and Knockando. If your choices are limited to the "Glens", then go with Glenmorangie.

Several years ago I happened to pick up a packaged assortment of some very high quality single malts. I believe there were two single serving bottles from each region. It was great fun comparing and contrasting the regions as well as the Scotches within the region without having to make the financial committment of a full bottle.

Kim

Funny you should mention this, Rob. I'm pretty sure mrbarolo and I (and others) talked about this selfsame scotch over on Chowhound. Of course, I am unable to locate the thread. I believe that Mark's take was quite similar to yours. I was less impressed.

I think I've still got a sip or two in my pantry actually. I think it's just fine, but then again, I think most whiskeys are pretty fine. Like Kwe730, when I venture for Scotch, I tend to be in the mood for the intensely peaty stuff--for me its Lagavulin rather than Laphroaig.

Perhaps I'll revisit the Bowmore this evening. Inicidentally, it was recommended to me at Binny's, too, when I was on a similar quest.

Highland Park is a terrific "go to" scotch, but pricey. I had a bottle of Balvenie "Double Wood" recently and liked it. Also have had a chance to try several Ardbeg expressions, all of which are quite good. Among blends, I'm a fan of Johnnie Walker Black.

All that said, I still prefer bourbon.

head to Duke of Perth, order the fish and chips and ask the bartender/owner for recommendations. It was there I first fell for Laphroaig and Bruichladdich. I bought the aforementioned Laphroaig 10yr. last summer and have been nursing it ever since. I tend towards the stronger, peaty single malts, and this is a good one.

If I recall correctly, you can really stretch your whiskey dollar in February at the Sam's annual sale. I'm looking forward to getting the flyer.

I have to second the Duke of Perth rec. A friend of mine moved into an apartment around the corner and I try to visit often, for the fish and the scotch. My personal preference Scotch-wise is the Macallan Cask Strength. Taken neat, the alcohol content is a little overpowering; but with a splash of water, it reveals itself as a very smooth, balanced Scotch. The Laphroaig and Lagavulin are great, especially the Lagavulin Cask Strength, but you really have to love the smoky peaty flavor to enjoy those.

I also love the peaty Scotch's is Islay. I love Lagavulin, but is hard to get now because they had a fire there I hear. I have recently tried Caol Ilal (i think) and it was excellent. Also like Talisker and Laphroig. We should do a Scotch tasting somewhere soon!

I think we had the conversation, but only regarding a fondness for peaty Islay malts, not about Bowmore. I haven't actually tried Bowmore, though it sounds very interesting to me in Rob's post. I definitely gravitate to the smoke/peat components of Islays and of Laphroig 10 yr. (I haven't had Lagavulin yet - been drinking more bourbon lately. ) But lemon and pears, in the context of scotch, certainly peaks my interest.

I agree about Glenmorangie being a good choice among the glens and I've also enjoyed the Macallan, though haven' t had the cask strength.

I greatly enjoyed some Oban, one night out, but I was probably too far gone at that moment to stand by that judgment as necessarily sound.

Is Sam's Feb. sale a storewide event, or a whiskey sale in particular?

It may not be quintescential - but I love Abelour - very smooth and not too peaty.

I did have one glass of the Bowmore left, which I polished off last evening. My earlier recollections were confirmed. By no means do I find it a poor whiskey, but, for lack of a better description, I find it a bit more "girly" than I prefer. It's very smooth, more honey than citrus to my palate, peat more in the nose than in the mouth. Fairly light and refreshing actually, as far as scotch goes, with nice balance.

I cannot recall exactly the name of the sale. But, I believe the big Sam's sale is the entire month of February every year. It's like a clearance, mostly geared toward deeply discounting certain wines to make room for the next year. But, you can also find spirits on sale. Not everything is on sale, but the stuff that is on sale is deeply (20-50%+) discounted. I've found some gems there.

An interesting side-note: as I was fruitlessly trying to find info. on this year's sale, I came across a troubling mention of Sam's in a trade journal http://winebusiness.com/SalesMarketing/webarticle.cfm?AID=95016&ISSUEID=95001. It seems they are a true Chicago institution.

I'm more partial to the Highland single malts. The Macallan 12 yr old sherry cask (strangely, I like this better than the 18) and The Macallan Cask Strength are probably two of my favorites. As to "the glens" I don't like Glenfiddich or Glenlivet but I do like Glenmorangie (never had any of the other several "glens"). For the smokey/peaty Islay scotches I find they pair well with a cigar but if I'm cigarless then I'll usually defer; I do like the Laphroaig. I also think Talisker gets overlooked.

My single malts are all drunk neat but for blends I'll take Chivas on the rocks. I like bourbon as well but prefer scotch over bourbon, all other things being equal.

Mmmmmm . . . a Scotch-a-thon.

I never add water or rocks to my single malt. That's like adding water or rocks to wine or brandy. I do occasionally ask for a glass of water on the side however.

Kim

Kwe730 wrote:I never add water or rocks to my single malt. That's like adding water or rocks to wine or brandy.

Adding a splash of water is generally considered beneficial to a single-malt. I was introduced to this concept at a private scotch tasting. The host/bartender informed me that a teaspoon (or less) of water helps open up the flavors of the scotch without watering it down. I have come to not only to agree with this notion, but find it to be generally-accepted.

I would never add water as a mixer in the sense of "scotch-and-water".

The "no water" way was the way I was served in Scotland. I was told that's considered sacrilege.

Kim

The "no water" way was the way I was served in Scotland. I was told that's considered sacrilege.

Confusing beverage service with religious observance is a common mistake.

I usually don't put water in anything less than 100 proof, but the cask strength bottlings are just that, between 55-60% ABV. A splash of water helps me to pick out the more subtle flavors that would be obscured by the alcohols' vapor. What is the next step in getting this proposed scotch tasting together? I am ready and willing.

AnneVdV wrote: What is the next step in getting this proposed scotch tasting together? I am ready and willing.

That would be so fun! I have done informal miniature tastings (like for 4) at the Duke of Perth--which for selections sake would be a good place to have it. Who knows-- maybe we could even work something out with the management there if we had enough people.

But we could always go the "pot-luck" route too. Everyone involved can bring a bottle-and let scotch-induced (quiet) chaos ensue.

AnneVdV wrote:What is the next step in getting this proposed scotch tasting together? I am ready and willing.

The next step is someone taking the lead. Start a thread in Event Calendar with time, place, and general info, and I'm sure you'll have plenty of willing participants.

Best,
Michael

Anne and trixie--

After the bourbon tasting last year (some notes on which I just posted), Mike Miller at Delilah's indicated he would be happy to lead another such tasting, and he has a great collection of scotch's as well as bourbons at his bar. A nice guy too, so that's an option if you're looking to do it that way.

Of course, the BYO option is a good one too, and that's on the table for the next bourbon tasting with which I am (ever so slowly) moving forward.

Feel free to PM or email if you have any questions.

Cheers,

Aaron

Simon wrote:Sam's is having a pretty great sale this weekend. http://www.samswine.com.

20% off all scotch. I think the Laphroaig 10yr. will run you about $32.

I picked up a bottle of Oban 14-year for $35. I'm ready for the scotch tasting.

Also restocked on Chalfonte VSOP, $13.59 with the 20% discount.

Every day should be 20% off day at Sam's.

Enjoy,
Gary

Simon wrote:February 9 - 28 is the Sam's warehouse sale. I received my catalogue in the mail this past weekend. Most items included in the sale are between 20-30% off, with some pushing 35%.

I checked online, and you can download their catalog (in PDF format) from their website:

http://www.samswine.com/

--
Tim

Just to share ...

Earlier in the week I did a favor for someone. They tried to repay the favor with cash or dinner. I refused. While filling out some paper work in my car they returned with a bottle of booze, saying, surely I could take that.

I absently took the box, stashed it in my back seat, and forgot about it until I cleaned out my car today.

I am not very cognizant of spirits, but I was sure this bottle of Johnny Walker Blue Label was not run-of-the-mill rot gut. I googled, and was shocked to find that this whiskey is $200 a bottle. Now I'm scared to even look at the thing!

Ramon wrote:Just to share ...

Earlier in the week I did a favor for someone. They tried to repay the favor with cash or dinner. I refused. While filling out some paper work in my car they returned with a bottle of booze, saying, surely I could take that.

I absently took the box, stashed it in my back seat, and forgot about it until I cleaned out my car today.

I am not very cognizant of spirits, but I was sure this bottle of Johnny Walker Blue Label was not run-of-the-mill rot gut. I googled, and was shocked to find that this whiskey is $200 a bottle. Now I'm scared to even look at the thing!

As well you should be! PM me your address and I'll swing by and relieve you of having to worry about this dangerous bottle! Really, think of the children!

A quick question for the scotch fiends:

A coworker just found a 1950 bottle of Johnnie Walker Black Label in his mom's attic.

Anyone here have any idea what effect, if any, the 55 years hanging out in the attic will have? Will it taste any better/worse than it would have in 1950?

my understanding is that it won't have improved, but it may have degraded if the seal went bad. correct?



color me curious.

I would be very surprised if the cork seal in gleam's coworker's Scotch had not deteriorated. The temperature fluctuations in an attic will set off a fair amount of contraction and expansion working against a dried out or booze-soaked cork depending on the bottle's position. Whether the small amount of oxygen that probably got in had a material effect is an open qustion.

I wouldn't expect it to be cork finished. If it is, there is a good chance some harm has been done to it by the cork.

Otherwise, assuming a good seal, it should taste exactly as it did the day it went into the bottle. Whiskey is remarkably stable in that regard.

A few years ago, I found a bottle of Chivas in my grandmother's cupboard that was there for at least 40 years.

I took it home and it tasted.....well, like Chivas. (I guess this backs up Mr. Cowdery's point )

Best,
Michael / EC

IIRC Scotch, even mid-priced blends, usually had corks until the late 1960s or early 1970s. I started drinking some Scotch in the early 1960s and was intoduced to The Glenlivet in 1964 or 1965 when it was one of the few single malts available in the United States.

In this period the same corks with plastic tops were used on many liqueurs, too. The interaction of cork and sugary liquid frequently led to caps tearing apart.

I still recall the first bottle of Green Chartreuse I bought. The cork was like a wine cork, requiring a corkscrew to open. I doubt that many people would go through a bottle of Chartreuse without needing to reclose it. As a side note, C & S (Chartreuse and Scotch) uses Yellow Chartreuse. Scotch does a better job of cutting the sweetness and herbal intensity of Yellow Chartreuse than does brandy. Don't waste a good Scotch in a C & S; just use one with a clean balance.

I picked up a bottle of Oban 14 for a decent enough price the other day, about $35. I've just taken some baby sips and sniffs to see what it's like.

So far, I have mixed feelings. On one hand, the whisky very much explodes in the mough with a ton of acid brightness, but on the other hand, I am not sure if that is exactly what I want in a Scotch. Very little peat to me, nor the salt and medicinal flavors of other island malts.

My last malt purchase, Bowmore, was called "girlie" by some because it is much smoother. It takes a straight path down the gullet instead of hitting all the cells like Oban, but I think between the two, I slightly favor Bowmore right now.