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Scotch terms, flavour maps and other resources

I don’t think you need a specialized vocabulary in order to be able to enjoy and distinguish different subtleties in whatever you’re drinking.  It does help a bit for talking about them with other people, though.  So I rustled up some resource for terminology and flavour ranges in scotch. This flavour map to the left

Oban 14y

Been holding back on the Oban because, frankly, it’ll be expensive to replace.  Which is a shame, because I could drink this every damn day. Neat: smells of maple lumber.  Sweet caramel and mild warmth. With ice: smokey, very sweet and smooth. Oban 14y – 43% 750ml – $105.00 – Highlands Try? Absolutely.  Buy? Definitely.

Benromach Organic Special Edition

The Benromach Special Edition is the only certified organic single malt scotch whisky I’m aware of, based on no research.  Its certification comes from the UK Soil Association, and they use casks made of managed forest lumber.  So, great, right? If you’re used to brands like Beau’s Beer and restaurants like Hintonburger that use local,

The Dalmore 15y with Katherine at L’ile Noire

Second round at L’ile Noire, and we went for one of the big guys.  The Dalmore wins all kinds of awards all the time. Caveat: we had The Dalmore 5th in a night of scotch tastings, so it’s possible our tongues were just worn out and tired.  I will keep The Dalmore 15y on the

Highland Park 18y with Katherine at L’ile Noire

First round at L’ile Noire, and… well, you remember how in the Highland Park 12y review I said I was saving up my pennies for the 18y?  I’m not anymore. There’s nothing out and out wrong with the scotch, and if you weren’t familiar with the 12y you’d probably enjoy it.  But it doesn’t taste