It is these liquid landmines that i wish to avoid whilst searching out new experiences. Afterall self flagellance is for religious zealots.
I would in particular like to focus on Islay creations and where the landmines are in the form of iodine tainted malts. I can not bring myself to find any liking for the taste of iodine. That's not saying i wouldnt find the taste total revoling but lets face it, it definately ruins the "buzz". If you are stranded on an island and have to burn kelp to fire your still, well then you might get acustomed. lol
I am sure the more accomplished tasters could help some of us tyros find some pleasantness without misstepping
Maybe expound the merits pro and con iodine?
Lord_Pfaffin wrote:Afterall self-flatulence is for religious zealots.
You do mean "flagellation"...don't you? That odor may not be iodine after all.
Seems like most of the folks here love those malts you might think of as difficult. They do grow on you (but then again, so do warts). I had a friend who used to eat green olives out of the jar like popcorn. I didn't care much for olives at the time, but tried one when offered. "That's awful," I told him. "....Give me another one!" Sometimes whisky is like that.
Laphroaig is the most famously medicinal of all the malts, LP, but we have been discussing for some time whether they've toned the flagship 10yo down in recent years, and whether they might have toned it back up. I guess that would be the one you'd want to avoid. Lagavulin, Ardbeg, Port Ellen, and Caol Ila are the other Islays with big smoky profiles, but how iodine-tinged they are is for you to decide. There are others with a maritime bent, to one extent or another--Bowmore, Old Pulteney. Suggest you pick up Michael Jackson's Malt Whisky Companion and look for descriptors like "seaweed" and "kippers".
I did imagine that you would have been a little more helpfull Tattie.
You could have impressed with something of substance but alas you chose to lower yourself to beneath my level and i must admit there is little room here under this rock.
I now see why some of the membership find your comments distastefull
If you didn't like sherry, then it's a bit like getting annoyed at Macallan for producing sherried whiskies. Afterall, that is (was) their point.
I guess everything that hits our palates is an acquired taste. Some just take more time to acquire.
But are there any liquid landmines out there? At least from Islay? If there are, then I've yet to taste them. Laphroaig, Ardbeg, Lagavulin, Bowmore, Caol Ila, and Port Ellen........I've tasted either some or many different expressions of each of these distilleries, and none of them struck me as being nasty or unpleasant. Just varying degrees of "good". Probably the weakest I've come across was a Bowmore Darkest, and even then, it still had its merits.
Standard Bunny and Laddie bottlings obviously don't display these same characteristics, but again, that's their aim.
Growing old is mandatory; growing up is optional.
Ed wrote:Hello All,
I am not a hundred percent sure that what I think of as the iodine in the Islays I have had is really iodine, or not. However, the flavor/nose that I have labeled iodine is a plus, not a minus. IMHO.
I feel the same. A good number of my favorites at this time are Islays and if, along with the peat, iodine is a common characteristic then I find it to be a plus.
Can't say I've had any Islays bother my stomach but if they ever should then switching to ale sure sounds like a decent remedy
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