Maybe it's because I live away from home now (edinburgh to Brazil), but I really thought this reminded me of my visit to Macallan, and of Speyside in general. I used slighty childed water (it's bloody hot here now!) and slowly explored the whisky. I got the some great results and some wonderoussmells and tastes.
I would love to know your own :idea: .
By the way whilst R&J/ Coal Ila are still my favorite combo. If you like cigars for the pleasure you must try an Angleica (Bahia, Brazil).
I will try that, like you i like a cigar/dram combo at the right time.
Macallan 10 Cask strength works superb with a cigar, IMO much better then then the dalmore cigar malt and chieftains cigar malt.
Macallan 10 Cask Strength has a pungent strong nose with masses of strong sherry and equally strong oak in balance with the sherry, a malty sweetness is on the background too. some faints of fruit there too but not so bigg. The flavor is alcoholic, very very strong, with balanced oak and sherry from start to finish, with a very sweet malt flavor all the way.its like you got waves of sherry, then oak, then malt and then it starts all over again. In the finish there are no significant changes although it tends to dry out a bit probably due to the oak, malt sweetness lasts forever.
I'll be tasting this one again in the weekend to make a definitive tasting note, the bottle is now half empty so now i will have a good look of the malt overall.
glad to see another fan of both malt and cigars, im quite new to this and am always willing to learn new combinations. so if you have more, shoot ahead.
Afterall, if you took your cask-strength dram and simply added water to get it down to 40 or 43%, you should - in theory - have the same whisky. And yet, there's always something different going on.
An obvious explanation is that you are using your local tap water or bottled water, rather than the reducing water they use at the bottling plant, but there's got to be more to it than that.
Do the distilleries go to great lengths to vat their cask-strength releases from a completely different set of casks to what they vat their regular release out of?
Something to ponder.....
Who's to say they don't vat 4000 litres together from a selection of casks, keep 1000 litres to be bottled at the resulting cask strength, and then take the remaining 3000 litres to be watered down and bottled at 40%?
The cask strength and the regular bottlings would therefore contain precisely the same whisky, from the same vatting. All things being equal, apart from the water you use to reduce your cask strength at home, the bottlings should taste the same.
Its getting to the point where I'm only going to buy cask strength offerings. I still enjoy low strengths but I like CS even more and eventually I may not enjoy the low ABVs.
The old Mac tour took you into the nosing room where you meet the 'big' nose himself. I really started to understand more about what goes into making a brand malt. You have to get all these different casks to taste the same as your last batch. With the independents and MWS offering alternatives I guess the cask strength is an oportunity to show a new expression of a whisky.
By the way has anyone tried the 7yo Mac? My sister lives in Italy so we usually have one at home.
As for the Cigars. Does anyone like Bourbon with their cigar? I had a Brazilian with a Maker's Mark at the weekend. Fabulous. The sweetness turning to dry and spicy finish was great. :roll:
That being said, the Mac was still good, and it got better after the bottle had a chance to breathe a bit.
Huurman wrote:Mr Fjeld,
I would go for the Macallan single cask, since there are not many left. 1990 was a very good year for the Macallan, I noticed that distillates from The Macallan from that era are quite good.
Thanks for the advice Erik - I'll go get it as soon as my overstretched whisky purchasing budget returns to normal
Tyson wrote:The Mac CS is good, but the Aberlour A'bundah is definitely better - it's less "caramel-y" tasting and smoother, less "dirty" tasting than the Macallan CS.
Are we talking about the 10yo CS or none dated bottle? I must try Aberlour A'bundah now that it is available. These 2 sound like a good excuse for another whisky tasting
Mine is a NAS. The 10 year old CS Mac seems to not be distributed where I am at (Denver, Colorado).
I should have guessed. I will certainly add a couple bottles of A'bundah to my reserves without having tasted one
Thank you. I'll post notes soon.
Lawrence wrote:I've found that the Macallan CS collapses with water but is not quite as good as the Aberlour a'bunadh or the Glenfarclas 105 which I am really beginning to like. I've actually being using the Macallan for maturing a fruit cake. We'll find out how it tastes in December.
I'll add 2 bottles of Glenfarclas 105 to the list... damn! how am I going to pay my rent next month
Anyone else can recommend similar sherry monsters from other distilleries?
SasquatchMan wrote:Smelled like a boot, tasted like a boot.
You just described what I liked most about this whisky
I agree there is not much complexity here but if you like Islay I'm sure you may appreciate the leather/dirty/earthy taste this whisky leaves in your mouth. The heavy sherry and caramel apple is a nice combination too... if you like that sort of thing.
Having a leathery mouthfeel and taste is one thing, but having that be really the only note in a very flash whisky was disappointing. Mix some of that in with a bit of salt, or spice, or something, and you'd have a real neat drink. As it stands, IMHO, it's a bottle full of garbage.
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