June 28, 2012
Okay. Yeah, it’s aged in PX sherry, which is a big deal, but… this particular expression falls short with me. I’d stick to the 16, and get my sherry kick elsewhere.
June 25, 2012
Musings on turning 30, and Glenfarclas 40 year-old.
June 21, 2012
Pretension is a big part of the luxury spirits industry. A lot of money is made on pretension. I think if we all drank our fine whiskies with more attention to the enjoyment of the drink, instead of the pretension attached to it, we’d all be a little less stressed-out.
June 18, 2012
It’s moderately well-balanced, but it’s neither particularly complex nor particularly exciting. It’s also been bottled far too young. Arran die-hard fans would be interested to see what smoking does to their favorite malt, but the rest of us shouldn’t offer more than a shrug.
June 14, 2012
Amazing that a three year-old whisky distilled on a tiny brandy still in Oregon can smell and taste like an 8 or 10 year-old Islay single malt scotch. Sure, the imported barley has a lot to do with that, but Steve McCarthy’s attention to detail, careful (and economical) use of oak, and small slowly-running stills all come through in the product, which somehow tastes handcrafted.
June 11, 2012
Some ramblings about my early drinking days and the path that led me to scotch.
June 7, 2012
The 12 has a clearer, cleaner flavor than Lagavulin 16, more bright and more powerful. It shows Islay peat, pure and without excess wood or the sweetness inherent in the use of European oak.
June 4, 2012
Good whisky on its own, but in comparison to the 10 year it’s mostly a novelty. This price point means it’s competing with a whole swathe of stand-out malts in the 14-17 age range. This particular bottle just doesn’t stand up to the competition, and probably should be $5 to $10 cheaper.