Over the years I have gradually expanded my horizons where single malts are concerned. I started with Macallan, went down-market with Bowmore Islay (excellent value), then ventured into the salty mysteries of Laphroaig and Talisker. Glorious! And I've tried various others, never straying far from familiar territory. A few were disappointing, but none were undrinkable.
Last week I was in my local liquor store picking up gin and tonic, and I decided on a whim to get a bottle of Springbank, a 10-year old Campbeltown. I naively expected that a Cambeltown might be comparable to an Islay: peat, brine, a hint of iodine. After all the two are practically neighbours.
It was AWFUL: a cloying, honey-like sweetness that just wouldn't let go. I tried with and without water: it was no good. So yesterday I picked up some Laphroaig and started looking for recipes using whisky. Any suggestions? And how do I avoid this embarassing mistake in the future?
Posted by geoff2 at May 23, 2005 05:34 PMTry maltmadness.com; they have a hit list (http://maltmadness.com/hitlist.html) and a shit list (http://maltmadness.com/shitlist.html).
Posted by: mch at May 23, 2005 06:14 PMi second that vote for maltmadness. their website is a good read overall... :)
right now my overall favourite is MacAllan - but my favourite snowboarding scotch is probably Balvenie. it's got more of a "bite" that feels great when you're shivering your butt off on a ski lift.
Posted by: steve at May 23, 2005 07:54 PMI could let you have a recipe for creme brulee with scotch, but since it only calls for one or two tablespoons it would take you a while to get through the bottle. In the interest of alleviating human suffering, though, I will generously offer to take it off your hands. Should you try Ardbeg and find that it isn't to your taste either, I stand ready to make another sacrifice.
Awfully good of me, eh?
Posted by: Iain Bason at May 23, 2005 10:24 PMHeresy ;-) Yeah, the Springbank's are quite different from the Islay malts. However the distillery also produce a more heavily peated malt called "Longrow" which might be more to your taste (and there's a lighter malt called Hazelburn in the pipeline).The other mainland malt you might consider trying (but will be difficult to track down) is Brora.
In terms of Islay malts I expect you'll like Ardbeg and Caol Isla.
Dunc (who wishes he lived in Edinburgh after visiting the SMWS's rooms the last time he was in the city).
Posted by: Dunc at May 24, 2005 04:50 AMSun Grenoble site manager also used to have a membership in the Scotch Malt Whisky Society (http://www.smws.com/), and organized a few Malts tasting events. And there is a shop in the neighbourhood that has a huge selection of malts (not mentioning the wine cellar).
The shop used to offer tasting of either malt, wine or champagne every Saturday morning. A pretty good way to discover new malts.
Of the ones that I've preferred, I would really recommand Caol Isla.
It's not exactly a social disaster to have some single malt laying about for people to drink. ;-) Given the range of people's tastes, I find that single malts I don't prefer get consumed at an entirely acceptable rate at social events.
My normal way to explore new single malts is a glass at a time, at nice bars, or friends houses. I rarely buy a malt without having had at least a wee dram of it in advance. People's taste buds are pretty quirky when it comes to single malt; even strongly endorsed bottles have left me indifferent, or hostile, and I've found I quite like some that others don't care for very much.
You can always just SMTP me some of that bottle if you don't want to keep it around. (Single Malt Transfer Protocol, surely you didn't think something else!)
- David
Real difficult one to solve as a single malt whiskey is a sizable investment. A lot of pubs I go to often have large malt whiskey selections so I often try one I have not heard of before. Trouble is usually at this stage I have had a pint of English beer, some red wine and eaten a meal in the pub. so this is not the best time for a tasting session...
The best way is to find a bar with a long shelf, and a pleasant company.
Second best, to gamble, after looking at a book. You, from your description, want to head to the islands.
Me, I am more ecumenical. I like a peaty, seaweedy tipple. The iodine reek of Laphroig is where I started and that is where I like to stay. But I like a speyside, or, or, or.
Macallan, actually, is one of my least favorites, tassting of butyl rubber to me.
As for the investment... chalk it up to hospitality. A bottle of whisky costs a bit more than a case of good beer, lasts longer, and impresses people more, with your taste and bonhomie.
TK
Posted by: Terry Karney at May 26, 2005 11:36 AMI forgot to mention something you might do with the Springbank.
Athol Brose.
It's a cream and honey drink, with either a smidgeon of gelatin (modern) or water which was used to soak oatmeal, as a means of thickening.
1/2 tsp unflavored gelatin
1/3 cup cold water
1 cup honey
3 cup heavy cream
3 cup scotch whisky
Directions
This brew originated in Athol, Scotland (a district famouse for its
deer hunting). Early versions included water in which oatmeal had
been soaked overnight. Here gelating provides for the thickening.
IN a small saucepan, sprinkle the gelatin over water and let soften
for several minutes. Place over low heat and cook, stirring
occasionally,until gelatin dissolves, 1 to 2 minutes. Stir in cream
and heat until mixture is quite warm (about 110F), 2 to 3 minutes.
Remove form heat and stir in whisky.
Serve warm or chilled. Store brose in a sterilized bottle in the
refrigerator, where it will keep for a month or more. If giving as a
gift, place in an old fashioned bottle, and wrap in bright colored
gift napkin or piece of fabric.
Servings: 3 pints
or
(which is more traditional... the oatmeal water adds to the flavor)
6 oz Oatmeal, soaked
50 ml Whisky
1 pt Water
2 tbl Heather honey
1 pt Cream
500 gm Crushed raspberries
1 tbl Caster sugar
Mint to garnish
Toasted oats to garnish
Method :
Put the oatmeal into a bowl and mix it with the water, leave it to stand for half an hour and then pass it through a fine strainer. Add the honey, stirring with a silver spoon until it is well blended.
Taste for sweetness and add a little more honey if desired.
Add the sugar to the crushed raspberries. Whip the cream until it is stiff then mix with the crushed raspberries.
Alternate layers of cream mixture and oatmeal and serve with hot dropped scones.
TK
Posted by: Terry Karney at May 27, 2005 06:42 PM