I've only had the Abunadh, and it tastes like liquid candy to me. A lot of depth and complexity. I might try the Casg someday 🤗 Great video! Great comparison.
great video as always! no way we're getting that Casg here in Ontario but hey at least the us/Canada borders are opening up now so I can go grab one haha
@@WhiskyRiffs it differs from province to province, however in Ontario we have one supplier licensed by the government called the LCBO which chooses what they order in based on demand.
@@WhiskyRiffs It is a combination of both. The extent of my sherry experience is with the GlenDronach 12 year and Westland Sherry finish which are the lower ABV. Also the Texas 60% ABV whiskeys I've had plus the Glenfarclas 105 years ago left scars so I've been skittish to go that high a proof again.
Pronunciation of Scottish 'Gaelic' is pronounced the same as you would the word garlic but without the 'r' in it; "Ga lick". Slàinte mhath, a charaid 🥃✊🏻🏴
which one has the sweeter sherry notes? I'm a wine/port/sherry drinker so looking to use this to ease my way into whiskies. Also, what would you consider the MOST sherried whisky you've ever tried? Thanks.
I'd say that the A'bunadh is sweeter, but the high ABV does cut into that sweetness. I've always thought of that expression as the most sherried that I've tried. There as a Tamdu that gave it a run for the money though. Cheers!
You taste very different types of whisky and appear to like them all. Have you ever reviewed a scotch that you just don’t like at all? For me the sherry bombs are too sweet, but like you I love bruichladdich and port charlotte. Maybe I just need to pair it with a food or time to better appreciate it? Do you take any measures like that with these wildly different scotch’s?
That's a very intriguing thought process. If a whisky is a pure Scotch, I generally like it because the core is malted barely and oak flavors. There are many Scotch expressions that aren't interesting enough to buy after tasting. Like food, there are times when I want different flavors. As a kid, I was a terribly picky eater. As an adult, I've made a concerted effort to expand my food options. When my wife and I travel, I try to eat the local foods and try something different, but I can't love or even like every flavor. As much as some of my friends love rye whiskey, I can't get past some of the flavors in it. I just don't like those flavors. I'm also tend to give up on a whisky when heavy mint notes appear. If you don't like sherry bombs, maybe there are core flavors you don't enjoy. I like raisins, dark chocolate, and other darker fruit notes, which makes those expressions fit right into my wheelhouse. I will focus on a type of whisky for a few days or weeks to explore the flavors. Enjoying Highland Scotch means I need to give my tastebuds a rest from peated whisky to find the more subtle flavors. The same goes for the reverse. Time and experimentation is my process. Cheers!
@@WhiskyRiffs I am with you, exploring foods and cultures is fun. I do like raisin and dark chocolate, it’s strictly the too sweet sugary part of sherry that turns me off. But I recognize that I spend too much time in my wheel house. I may need to just spend a month drinking sherry cask scotch to better understand the appeal. Tough work, but I will carry on!
@@elizabethtomkelley4976 It's people like you, the ones who are willing to make the tough sacrifices, who make this world a better place. Slàinte mhath!
@matty d Completely agreed, I have quite a few much more expensive bottles in my cupboard that A'Bunadh stands up next to very nicely indeed. One of the best value whisky's on the market