Hoot Mon!
One of the best things to come out of Scotland is the single malt. It’s even better than bagpipes. About a decade ago I found a single malt sampler at the local store. I was impressed by the various flavors and aromas and how they varied based on which region of Scotland the distillery was located.
There are numerous websites describing the single malt process, and most distilleries have their own sites as well. Here are a few that I find interesting.
When we find a new restaurant, we ask what single malts they have and always try something new if possible. We always order with rocks on the side to control the amount of water that is added. Some purists insist that only water be used and not ice, but I haven’t found it to make much of a difference. While a whisky burn does feel pretty good going down, adding a bit of water tones it down to where the subtle flavors and aromas may be discerned. The distillers actually recommend adding water to one’s own personal taste.
The following is the single malt menu at our favorite establishment:
Highland:
Aberlour 10 year
Oban (no year statement)
Clynelish 14 year
Dalmore 12 year
Glenmorangie 12 year Port Wood
Macallan 12 year
Macallan 18 year
Macallan Cask Strength (no year statement)
Speyburn 10 year
Lowland:
Auchentoshen Three Wood (no year statement)
Speyside:
Balvenie Doublewood 12 year
Craggenmore 12 year
Craggenmore 29 year (bottle #1084)
Isle of Skye:
Talisker 10 year
Orkney Islands:
Highland Park 18 year
Islay:
Bowmore Darkest (no year statement)
Bunnahabhain 12 year
Caol Ila 12 year
Lagavulin 16 year
Laphroig 10 year
Laphroig 15 year
Port Ellen 22 year
The nice thing about this establishment is that it’s our house! Hoot Mon!
The best all around recommendation would be the Macallan 18 year. The Islay (eye-luh) malts are produced along the cold windy seashore of the west side of Scotland. The salt and sea air permeates the casks with a salty and medicinal flavor. It was originally an acquired taste, but now we really enjoy them. The Auchentoshen Three Wood is a definite must try. The Dalmore and Speyburn are fine if someone offers you a free drink, but I wouldn't purchase either one again.
Hoot Mon!
posted by Alan @ 7/05/2006 11:12:00 AM
8 Common Taters
8 Comments:
When I worked at an Irish Pub I really pushed our Irish Whiskey's and Scotchs. I think the one that I was able to sell the best was the Lagavulin 16 year simply because it's unique in the # of years that it's aged (Most Scotch's seem to come in the 12 and 18 year variety) and that it's actually one of the top 5 exported Scotches. People who have never tried are usually willing to give it a go to compare it to their Glenlivet and Laphroig.
My family are from the Isle of Skye, so what did you think of the Talisker?
I just took a quick sip of the Talisker (for research purposes only of course). Actually, it is one of our favorites. I would describe it as a lighter and smoother version of an Islay. The peat and phenol are prominent, but it's very drinkable and goes down real smooth. The Princess gave us a Talisker gift box for Christmas. It came with two glasses with round bottoms. The glasses wiggle a lot, but never tip over. We found them quite amusing.
Hi Alisa, Thanks for stopping by. Interesting tidbit on the Lagavulin 16.
I have never tried scotch. Now I'm curious. The next time I go out, I'll try some. If I become a scotchoholic it's your fault. :)
Hi Melissa, Craggenmore and Oban are fairly light and would be good for a first try. The single malt aficionados will probably call me bad names, but Johnny Walker Black isn't bad for a blend and may be a reasonable first time choice. It was a favorite in my younger and poorer days. The intense Islays are comparatively like a punch in the face and may take time to fully appreciate.
what if you're such a philistine that you can't tell the difference?
i guess what i need to do is start drinking as much scotch as possible -- beginning with breakfast -- until i can distinguish them from one another (and from cough syrup)...
Talisker goes very well with Cheerios.
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