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
Just got back from a pile of drinks with NG at the Fox & Feather on Elgin. I had a Talisker 10y, a Cragganmore 12y and a Balvenie 12y… followed by an Irish Carbomb (because tomorrow’s SPD) and a rye sour. My stomach feels pretty North Channel at the moment – choppy and mostly liquor.
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.
We’re down to the last 5 bottles of scotch I already own. So far the only scotch I’ve bought since starting the blog is The Glenrothes, so I’ll need to step up the buy/go out to bars with scotch cycle. Coming up from the home stash: Jura Superstition, Oban 14y, Glen Breton 18y, Bowmore 12y
This bottle of Dalwhinnie 15y was in the first batch of scotches I received when I decided to take it up as a hobby. If drinking is a hobby. I guess the pausing to take notes validates the whole experience. Anyway, when I first tried Dalwhinnie, it was a bit of a horsekick to my
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,
I need to say this up front – this scotch is not for the faint of heart. The Smokehead bottle comes in a can embossed with many words about how large the flavour is, and it deserves them all (and I don’t even know what ‘phenolic’ is). That said, while it might taste a little
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
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
Katherine found L’ile Noire while researching our little work/minibreak trip in La Belle Province. We had high hopes after our success at the Whisky Cafe, but it didn’t seem to be on the same level. The bar is on the second floor and in the middle of a blizzard no one seemed that concerned about