Laphroaig 10 year old
Jura 1984 George Orwell special edition 19 year old sherry cask
Jon, Mark, Robbo - Rich and Spicy one
None of the people were whisky lovers and can't really stand the taste of an average whisky you would get served in a pub.
I found it quite interesting that the Laphroaig went down well with everyone, the Jura came second with JMR lagging behind in 3rd. Two of the girls couldn't finish their JMR or Jura but came back for more (and more) Laphroaig.
The general opinion was the Laproaig was much easier to drink and people enjoyed the range of flavours it gave, while the others appeared as variations of a standard whisky.
So in this tasting session 4 out of 4 people loved the Laphroaig over the Jura and JMR. Not what I expected at all.
The next thing I know the bar tender switched venues, and I spent about 4 or 5 months trying to figure out what the bottle was! I suppose I had a natural taste and knack for Island styled drams. Perhaps your friends and samplers are the same wierd sort!
Often the strong ABV is overwhelming and masking the subtle flavours. Pouring them malts wich are very pronounced then helps them to still taste the difference.
Lahproaig 10 is a classic for that, never failed me to introduce new people to single malts
I have had exactly the same experience when introducing others to quality whisky. Nearly everyone likes Laphroaig (and Talisker).
The question is why is such a distinctive and pungently flavoured whisky seemingly so accessible. Possibly the good balance between sweetness and peat ?
BTW what do you think of the John Mark and Robbo's 'rich spicy one' ? - I tried it, and the other two (peaty one and smooth one), at a local offlicence and thought it was distinctive and tasty (the other two were
a bit average).
bamber wrote:The question is why is such a distinctive and pungently flavoured whisky seemingly so accessible. Possibly the good balance between sweetness and peat ?
Like I said in a above post, I think it is because the palate of a beginning whisky drinker is not yet developped enough for the more subtile flavours. The high ABV is just overwhelming and numbing the tongue. Over time when the palate develops people will appreciate less pronounced whiksies too.
Just my experiences
I've only tried the JMR Rich n Spicy one soo far, maybe I will give the others a go. I quite liked it, certainly had alot of 'spice' to it, a nice winters day dram I think. The other people weren't too impressed, but as people have said here it takes time and experience to pick up on some of the qualities.
According to one person the Jura was like drinking whisky from my nans sherry glass before she had finished with it.
I think next time we will try an Ardbeg, maybe a dedicated Islay tasting session (or should that be 'drinking' session). Any suggestions ?
Had this the other day, with a friend and it was after lunch
Laphroaig 10YO cask strength.
Put away tasting notes, then repeat this cylcle:
Lagavulin 16YO (insist this is the best one)
Laphroaig 10YO cask strength (insist this is the best one).
Ardbeg 10YO (insist this is the best one)
Order take away.
Go to pub.
Give people a few minutes with each whisky to make up their own minds, and then perhaps hand out the JM & MJ tasting notes whilst emphasising, "This is what some other people got".
Color: orange gold
Nose: peaty, sweet, smokey, medicinal, and rich
Palate: light spice, cream, slightly medicinal, viscous, touch of bitter
Body: light, crisp
Comments: This ten year old noses much like a Speysider in the crispness. However it is not very floral has a peaty taste.
Color: pale gold
Nose: sweet, leafy, medicinal, smoke
Palate: huge spice, rolling hay
Body: heavy, slight cream, hot
Finish: very medicinal, long, not as warming as others
Comments: I would like to comment on the medicinal factor above all else. It was pronounced with a menthol quality.
I haven't compared the colours side by side myself, but given that the 15yo supposedly contains more sherry, one would have thought it would be the darker of the two.
Or perhaps the 10yo is getting some artificial assistance?
Most that don't mention that they DON'T add colour have colour added. In some countries it must be listed on the label.
Uncoloured whiskies are usually quite pale compared to coloured ones. At times I wonder which old time whisky was dark enough to start the present trend where people only think dark whisky is good whisky?
Personally I pondered this before because independent bottles I've tasted in the vicintity such as the Leapfrog, I've felt tasted significantly cleaner
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