Unless you're drinking a single-cask or single-barrel whisk(e)y, you're enjoying the result of blending. And don't believe for a minute that the folks here, though not possessing the Master Distiller title, don't or can't do it expertly. If I may be so unabashed, I might qualify myself with such skill.
An example (and certainly not the only one): a couple of months ago I opened a c. 1950-bottled W.L. Weller 100-proof (Bottled In Bond, actually) 7yo 4/5-quart with great expectation, only to be disappointed by an old-bottle, old-wood (as in, first-growth) menthol sense which was WAAAYYYY too prominent. After mixing and tasting through about half the bottle, I finally just vatted it with an equal amount of today's W.L. Weller 7yo/90 proof -- and the result is a very fine bourbon, better than either individually.
Now, that last statement IS the goal -- you want to improve each element you add to the blend. When it works, pat yourself on the back.
I agree with previous post that two and max three malts for the layperson otherwise risk a mishmosh of flavors.
any other vatting of malts you would recommend to your peers fellas?
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