Quote ="Adeybull"Ice? Has to be a little spring water, every time! just a tad. I know many prefer it neat but I think a bit of water (in whatever form) lets some more flavours out.
Bowmore I like a lot (but then its Islay, so 'nuff said) although found Aberlour a little bland for my taste, but smooth enough. First had that in a 1 litre bottle duty-free.
Highlander is talking my language - I like Talisker - the howitzer of single malts - although you have to be in the right frame of mind for Laphroig, I feel? Tends a bit to the Listerine I sometimes think? Anyone tried a couple of other Skye malts - Te Bheag and Poit Dhubh? (don't hold me to the spelling). As I recall, very nice indeed. A former boss gave me a couple of bottles of Poit Dhubh - I think one of the very best malts I can remember.
Just checked in the drinks cabinet, and apart from a bottle of Glenmorangie that I can't get excited about, some Macallan and some Talisker, its looking worryingly-bare. Always does this time of year, since I tend to forgo the malts over the summer. Something will have to be done. And soon.
Still salivating over the thought of that Springbank of Bulliac's...'"
I've got four bottles of Springbank Adey; a 10 year old at 46% which is (I think the standard bottling), a 12 YO matured in rum wood bottled at cask strength 54.8%, a 21 YO at 46% and the 25 YO also at 46%. All have been broached, though I confess I'd forgotten about opening the 25.
I've got a number Islay malts: Ardbeg, Bowmore, Bunnahabhain, Bruichladdich, Caol Ila, Lagavulin, Laphroaig, Loch Indaal, and Port Ellen, all at various ages and strengths and all opened.
As for ice, for me it is a no-no. A little water is fine but whisky is like brandy and should be warmed to bring out the flavour, adding ice dulls all those little spicy subtleties for me. Yet another thing we have to 'thank' the yanks for!!
