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Lagavulin 16 was my entry into scotch and peat! I love it! Lagavulin smoke is my favourite and Ardbeg, Laphroaig and Kilchomen are right behind in enjoyment! Outstanding! I adore the Lagavulin DE!! The new Edition 4 of the Offerman is delicious!! Charred is my fave!!
What are your thoughts on single malts being chill filtered and watered down to below 46%? I have a general rule that 40% abv (or 43 like HP12) should be on the budget isle or in cheap blends. It should not be sold in quality spirits with a high price.
Thanks for your comment, John! I guess it's ultimately a matter of personal preference. Some of our favourite whiskies are 40% ABV and chill filtered so I don't think its necessarily a quality issue on that basis. And there's plenty to enjoy at a low price point too. Who doesn't love a bargain? Chill filtration does seem to be a subject that everyone has a strong opinion on... have you watched Vic and Gordon discuss it? ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-Vkf1r0asYhY.html (Spoiler, I'm not sure you'll agree with their conclusions 😂)
@@edinburghwhiskyacademy Especially with expensive bottles, having 3 or 4 ounces of extra water in the bottle versus 46% is just wrong. What would those favorite bottles at 40% be like un filtered and 46%, I am pretty sure they would be even better.
I am very curious about this one, I think Compass Box Experimental Grain was sourced from Loch Lomond, so possibly the same? As per Single Grain whisky in Scotland, I've always wondered, if multiple grains can be used in the mash as long as it is from the same distillery.
I think you're right, Loch Lomond was in the mix, along with majority North British & Cameronbridge (see here: goslingslimited.com/products/compass-box-experimental-grain-scotch-whisky). And, yes, despite the name, "single grain" refers to the fact that the whisky comes from a single Scottish distillery, not a single type of grain. It is usually a mixture (see here: edinburghwhiskyacademy.com/blogs/feature/categories-of-scotch-whisky-legal-definition-and-classifications)
I don't know if it could be as simple as input volume level of the recording? (I know nothing about recording videos for YT). But something's definitely far from optimal regarding the sound, no matter the reason.
The whisky industry has it backwards, they should be integrity presentations by default. Imagine if faking colouring and shredding of flavour occurred in the wine industry, there’d be outrage! Maybe the Scotch Whisky industry will stop pandering to mediocrity and present complete flavour bottlings. I constantly wonder how good poorly presented versions could really be? Leave castrated bottles to the casual bar and cocktail market.
Sadly it is not possible to trust the opinion of an ex-Diageo distiller, who now works for a company who has Diageo, the biggest chill-filterer in the world, as a client. Chill filtration seriously affects the mouth feel, which is an important component of the experience. The flavour components are, in many foods, trapped in the fatty acids, and although I am no expert, I find it completely suspect that anyone could say that chill-filtering has no affect on the flavour. Do what you like to blends, but leave the malts alone, and unchill-filtered.
Hi Matt, "feinty" usually refers to certain undesirable characteristics that can be present in the aroma and flavour of the spirit. Feinty typically presents as sulphury, eggy, solvent-like notes, rubbery aromas or metallic tastes. It can also be described as "off notes". While producers tend to manage the distillation process to minimise the presence of feints (creating a clean, well-balanced spirit), in some cases, a slight feintiness is wholly intentional and contributes to the robust or heavier style of spirit. Hope that helps!
What an intelligent man who does an amazing job at (excuse me) distilling this information down for us laymen... It's almost like he's the personification of Scotch itself ha! Love these videos. Can we please get away from coloring.... please? I mean, at least when we are paying 60, 80, 100, 180, per bottle. I think at this level, the buyer does not care much about the color. I don't mind that my PC 10 looks like a Chardonnay. They should have to add caramel dye to the end of the ancient folklore about centuries old springs and creeks when it is added. I wonder if the wave of sherry casks is also an avenue to get the desired color without caramel.
Nice chat to introduce Tormore. Just last week I bought a Tormore 10 YO, 43%. I think the bottling is from the early 2000, was sold in Italy at the time.
Scotch Whisky is a drink that can be described as bold, strong, and fiery, although it can also be smooth, almost sweet, and a drink of depth and contrast - just like Scotland itself!
Hi Gents, Just joined your channel. Have a question regards wood for barrels. Did at any time Scotts or Irish used Beech wood for barrels? I understand Law, oak is a must, but is there any experiment with Beech? Just curious, have some dry Beech wood, thinking to make a barrels for some fruit brandy yet have no info about Beech, is it ok or it will produce some chemicals that can become poison in the brandy. for example, I know that Heineken uses Beech wood strips during fermentation of their beer, but could not find anything regards ageing spirits on Beech wood. So, any help will be appreciated, Cheers.
Yes, the burning peat both dries and smokes the malt. Sometimes peat is only used for some of the initial drying process and it’s finished with some other type of heat source that won’t impact the flavour.
Thank you for this up to date Highland Malt whisky video. I am impressed that you included the 2nd distillery on the Isle of Skye.. Talisker used to be the One and only.
You kind of missed on the solution, I'm a grower of cereals in Canada. Grower's chase yields (which usually mean higher $$$) it's how we stay in business. If you want to have different features in barley then you have to PAY A PREMIUM for them! Otherwise we will always chase the max yielding varieties.
The Torfa was a really good lightly peated dram. The 12yo is good too, just a shame B-F can’t go full integrity and tell us it’s non chilled and natural colour.
I really liked the Torfa as well. But I don't expect much integrity bottlings or complete disclosure from BF, especially after the stunt with Glendronach...
