Not sure there is much point replying to a post that's over 10 years old.How you getting tree bark and peat? All I get is white spirit
Not sure there is much point replying to a post that's over 10 years old.How you getting tree bark and peat? All I get is white spirit
Not sure there is much point replying to a post that's over 10 years old.
The post that was specifically replied to was from 2009...? the thread seems to have a lot of recent posts? What are you on about?
No way!Not sure there is much point replying to a post that's over 10 years old.
The thread wasn't dead it's, relatively, up to date, it was just the post you quoted was from page 1. I don't even know if that poster is still on here, in case you were expecting a reply.No way!
In my defence someone else brought this thread out from the dead
I've only had a 20cl sample bottle of Glenkinchie 12 and I wasn't particularly impressed. Not enough to get a full bottle at least. Not got around to trying any of their others, which may well be better.bringing it back on track. Glenkinchie. Nom. And chocolate. Double nom.
You can peat a whisky as much as you like. Whether other people then like it is a different matter. Nothing wrong with cask strength, it's not uncommon to see 55-63% bottlings. 5yrs does seem young but in this era of increasing no age statements at least they're putting a date on it. It doesn't mean it's all 5yr old. It means the youngest barrel that went into the bottling is 5yr old. (Unless they declare it a single cask bottling in which case it's all 5yr. )Aren't most peated whiskies around 40-60ppm? 167ppm is kinda silly. I wouldn't pay £125 for a 5yr aged whisky either. That and the fact it's nearly 60%, I can't imagine there's any subtlety there at all. Not for me!
The PPM rating is somewhat misleading as it it a reading taken from the malted barley pre distilation. There are a whole host of things that will impact how much is left by the time the whisky gets bottled. It's entirely possible to get something with a relatively low PPM rating which has a peatier aspect than something with a much higher rating. Personally I think they should be testing just prior to bottling for a more accurate indicator of what you are getting.Aren't most peated whiskies around 40-60ppm? 167ppm is kinda silly. I wouldn't pay £125 for a 5yr aged whisky either. That and the fact it's nearly 60%, I can't imagine there's any subtlety there at all. Not for me!
The PPM rating is somewhat misleading as it it a reading taken from the malted barley pre distilation. There are a whole host of things that will impact how much is left by the time the whisky gets bottled. It's entirely possible to get something with a relatively low PPM rating which has a peatier aspect than something with a much higher rating. Personally I think they should be testing just prior to bottling for a more accurate indicator of what you are getting.
I do maintain it's not the best place for a beginner to start. It's like starting a foodie journey eating in a 3 michelin star restaurant, or a chilli journey eating a naga whole and raw. You'll miss the whole journey, and the inbetween getting there. As we know, sometimes the journey is better than the destination.Bruichladdich distillery's range of insanely peated single malts continues with this 63% abv 07.3 release, made with 169 phenolic parts per million. That's an awful lot, more than any normal 'heavily peated' whisky (comfortably more than double, in fact), but some Octomore releases have been over 200 PPM in the past!
I don't think anyone is advocating octomore as a beginners whisky, or have I missed a post? If it's nitefly's post you are referring to, they are definitely not new to whisky.@Lupis and @Bickaxe well every day is a school day, especially when it comes to whisky. I did not know that
My friend had recommended to me the Port Charlotte 10 but warned me it's pretty peaty. That is actually "only" 40ppm!
Reading about Octomore's on Master of Malt:
I do maintain it's not the best place for a beginner to start. It's like starting a foodie journey eating in a 3 michelin star restaurant, or a chilli journey eating a naga whole and raw. You'll miss the whole journey, and the inbetween getting there. As we know, sometimes the journey is better than the destination.
I'd recommend the Bunnahabhain 12, Springbank 10, Longrow Peated, Old Pulteney 12. You could probably get 3 of those 4 bottles for the same price as the Octomore and it'll be a great educational experience along the way.
That said, that's obviously just my 2p and everyone can do what they want with their money