Does anyone have anything positive to say about this tipple, or will I have to defect to another winter warmer?
The print on the Murray McDavid bottle of Leapfrog pretty much summed that thought up.
As for the Cask Strength Laphroaig, it's just my personal opinion but I tasted some last month at the Whisky Expo, and that was some of the best product I've tasted under the Laphroaig marquee in years. They need to get wise and hault the filtering on all bottlings! The people who are scared off by cloudiness should be banned from purchasing and thus adding water (or ice)! There, that solves that.
Jus kidding of course!
Laphroaig wrote:As for the Cask Strength Laphroaig, it's just my personal opinion but I tasted some last month at the Whisky Expo, and that was some of the best product I've tasted under the Laphroaig marquee in years.
Amen to that! I love the CS, too. Jim Murray says Laphroaig is probably the malt that suffers the most from chill-filtration, and I won't argue with that after having the 10 and the 10 CS side by side.
Which smacks of what I was saying. They are less likely concerned about how the I/B stores the product so much as they are worried that the I/B might expose their own storage and process flaws such as the difference between c/f and non c/f.
Handwriting is on the wall if you ask me. The CS Laphroaig proves it as you stated in case you haven't been fortunate enough to taste any other Laphroaig that hasn't been filtered! I have the same tendancy to gravitate towards Macallan's Cask strength too. When I break out the calculator and tally the final cost for what I taste compared to other bottlings of the same lines, I always seem to feel good about both these c/s offerings as better or best buys!
Ian Henderson said, tongue-in-cheek I suppose, that people who state the 15 year old as their favourite do so because they don't like the pungent and peaty 10. I wonder, did he not refer to the CS?
However, just the other day I opened a bottle of the 40 % and was positively surprised. It was not at all as flat and dull as the bottle I bought a year ago. Much better, but still miles away from the CS.
Also I wonder about the use of the term Bourbon Cask. Jack Daniels by law is not capable of referring to it's whisky as bourbon. It's Tennessee whisky by definition. But who knows.
I fell victim to corking on a bottle of Glenlivet a while back. I had picked up a bottle of 12 year, and when I got it home I noticed that the cork was shot through with brown and black and was really spongy and whisky-logged. The scotch itself smelled decidedly off.
But. The bottle of Laphroaig I started this thread about was sealed with a black plastic lid, and I remember checking it for cracks and pinpricks but there were none.
Is it possible there was some type of reaction between the plastic and the spirit? Is there such a phrase as "plasticked"?
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