I just picked up a CI NCS as my 12 is dangerously low, and wow, the difference is remarkable. It's fantastic, full, smoky, sweet and surging. I also recently opened a Laga 12 CS and that too is head and shoulders above the 16 with a glorious power and depth. My first single malt purchase a scant 6 months ago was an Auchentoshan at cask strength and that I also really liked, despite the lukewarm ratings. There seems to be a pattern here...
As I'm relatively new to single malts, I'm curious as to whether this is part of the palate maturation process, where a more direct, powerful but perhaps less complex whisky appeals more? Or are they really just better ?
Very odd, I don't really understand why they would do this.
Willie JJ wrote:Cask strength is always best in my opinion, if only because the drinker and not the vendor chooses how the drink is drunk. (But they just are better anyway )
I'm in full agreement with Willie. CS whiskies are more preferable every time. I rarely add water, in fact i don't remember the last time i did. Out of the last 26 bottles i bought only 3 were below 45% and 14 were over 55%. I also find with CS i encounter E150 less often, which is a bonus imo.
email@example.com wrote:I notice on both the Laga 12 and Laphroiag 10 CS batch #001 the recommendation is to add two parts water to one part whisky
Whoever is doing this should stop.
firstname.lastname@example.org wrote:As I'm relatively new to single malts, I'm curious as to whether this is part of the palate maturation process, where a more direct, powerful but perhaps less complex whisky appeals more? Or are they really just better ?
Yes...and yes. Many experienced drinkers will add a few drops of water to each drink regardless of strength - often with a pipette - to open up the flavours a little, i choose not to.
Having said that I must say that CS is the real thing. Round about 80% of the bottles I own (more than 400 all together) are bottled at cask strengh. This is remarkable because I never buy a bottle just because it is bottled at high strenght but always because I think or hope that the whisky will be good quality. Well it seems that quality and natural strenght somehow correlate for me.
The dilution might even be a sort of buffer, allowing harsher stock to be tamed in the blending and better stock used to achieve the specific abv. and flavour profile.
Thoughn some years ago when I was a poor student I used buy black botte and boost it with a wee draught of Laphroaig CS.
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