Ganga wrote:Some are more briney than others. I find a lot of seaweed/sea in Laphroaig and Ardbeg.
What about relative to the Talisker?
The Third Dram wrote:More intense smokiness/peatiness (than Talisker) and, in the case of Laphroaig, a very distinctive kelp-like and medicinal flavour component. Counterbalancing this is the fact that Talisker displays a quite unique spiciness (think pepper).
For me last night, Alberta Premium Dark Horse.
Ganga wrote:Nu2Whisky wrote:Oh, and I drink only neat. No ice or "drop of water", to open up these "bouquets". Im not there to smell the thing - whilst i can appreciate different scents. Im there to taste it. I consider it crazy to mix something that has taken 10 to 2x years to make.
As you further your exploration, you may change the view on adding water. For the most part, the bottles you were trying are not worth adding water but when you start getting cask strength whiskies you might find that water is appropriate. I've had many whiskies north of 60%
Im sure I would if one could actually find cask strength varieties here in South Africa.
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