Wait a minute...I bought a Scapa last week, and still haven't bought the Glenrothes '84... Guess I'd better soon!
Just passed through the big New Hampshire shop on I-95; didn't see the QC, don't think I saw the Scapa. They still have Bruichladdich Full Strength for $75, though--severely tempting, but I passed. I still have two bottles in stock. But I'm going to be thinking about it for a while.
This is Laphroaig as I remember it from days of yore - not dissimilar to the 30yo OB, but perhaps that is just wishful thinking. It's not cheap, and you can get bottles of equivalent age far cheaper. But who could put a price on quality?
PS - I had queried elsewhere (but can't remember where) whether this was from a bourbon or a sherry cask. My verdict is 100% bourbon
I am quite proud of my Friends of Laphroaig number, though: 2899. When I first joined, Laphroaig actually sent Christmas presents to their friends. I see they now have 265599 friends, so the presents are no longer really feasible.
Nick Brown wrote:I'm afraid I've never had the 10yo Cask Strength. I really ought to get around to it but sometimes I spend so much time drinking the rarer malts (perhaps I think I should get them while I can) that I neglect some of the more readily available ones.
That's perfectly understandable! We have all different preferences and priorities - none is more correct than the other.
I rather like the CS myself and have from others that it's closer to what Laphroaig used to be untill the 80's (?) .
Nick Brown wrote:This is Laphroaig as I remember it from days of yore - not dissimilar to the 30yo OB, but perhaps that is just wishful thinking. It's not cheap, and you can get bottles of equivalent age far cheaper. But who could put a price on quality?
This was discussed elsewhere recently.....if we added water to the CS, shouldn't it just taste like the 10yo?
Clearly it doesn't, which leads me to believe that the CS is chosen from a different range of casks, or has older whisky vatted in, or something along those lines.
When we add our own water, unless it comes from the same stream from which the base spririt was made, it will surely always have different characteristics. Even bottled water must undergo some form of change from spring to bottle.
Does anyone know if distilleries use a purification system for their water source or do most (hopefully) just filter out foriegn bodies leaving the flavour as nature intended?
Crieftan, I would doubt in general that the source water is used in diluting whisky before bottling. The bottling plants are mostly around Glasgow and I do not believe that somebody makes the effort to bring source water from the distillery to the bottling facility with the barrels together. Could well be that most of our malts carry a load of Glasgow tab with them. Doubtfull seems to me furthermore that a OB, a bottling by the owner as a standard 12 year old would be transported to the bottling in barrels at all. It seems more likely that the whisky is transported in bulk by tankers having been vatted at the distillery. It´s all about costs, we all know, nowadays.
Most proably only cask strength whisky does travel in its own cask to the bottling.
Ah there goes all romanticism about the liquid gold of Scotland - but it is an industry now, gone the times of farm house distilling.
More´s the pitty.
Crieftan, I would doubt in general that the source water is used in diluting whisky before bottling.
Hi Kallaskander - You're probably quite right, sadly - but I seem to remember reading/hearing something about a distillery (Bruichladdich?) selling their own water to accompany their whisky. In any event experimentation is called for
I smile when I say that Bruichladdich does sell anything at the moment if it brings money in. Even whiskies one could frown upon. Fact is you can get small green bottles with water from Glenmorangie from time to time and I seem to remember that in some distillery visitor centres you can buy bottled water from their source in the shop.
A little bit off topic, but interesting in this context is the following
http://icnorthwales.icnetwork.co.uk/bus ... _page.html
Thank you Jeroen.
Crieftan wrote:Does anyone know if distilleries use a purification system for their water source or do most (hopefully) just filter out foriegn bodies leaving the flavour as nature intended?
Well, the distilling water gets distilled in the process, of course. As for anything else, given all the bloody sheep wandering around upstream, I hope to hell they do more than just filter.
In Peat Smoke and Spirit Andrew Jefferdson writes that Bruichladdich also has its own cooperage, yet I cant find any info about this, is this correct?
Jefford also notes that 'Laddie's bottling water comes from a spring on James Brown's farm, presumably before the sheep can get at it. I feel good!
Edit: I've been thinking about geometry in the shower. I believe it is standard practice to make 250 gallon barrels out of 200 gallon barrels. Since the volume of the barrel will increase by a cube and its surface area will increase by a square, the ratio of old barrels to new will be considerably lower than 5:4. If I weren't so lazy, I'd figure out just what it is, but I'm afraid my math skills have eroded considerably.
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