Tastes

Peatier and less smoky than Laphroaig 10, it nevertheless delivers a very satisfying experience, with woody notes on the palate and a little bit of fruitiness on the finish.

I tasted this as part of a flight that included a variety from around the world, ordered from light to intense as follows: 1. Knappogue Castle 12 2. Glendronach 12 3. Yamazaki 12 4. Evan Williams Single Barrel Bourbon 5. Rittenhouse Rye 6. Highland Park 12 The instructions were to mix and match in tasting, but to leave the highly peated Scotch (#6) for last so it didn’t overwhelm the others. I found the entire flight to be extremely pleasing. This particular whisky was complex compared to several of the others, presenting variously in different sips a nose of sweaty gym socks, caramel mocha, umami and browned cheesecake. The palate brought out smoked meat and the finish was long and relaxing, trying to put me to bed after a very satisfying experience.

I tasted this as part of a flight that included a variety from around the world, ordered from light to intense as follows: 1. Knappogue Castle 12 2. Glendronach 12 3. Yamazaki 12 4. Evan Williams Single Barrel Bourbon 5. Rittenhouse Rye 6. Highland Park 12 The instructions were to mix and match in tasting, but to leave the highly peated Scotch (#6) for last so it didn’t overwhelm the others. I found the entire flight to be extremely pleasing. This particular whisky presented a unique nose of Indian spices and grain with rich cinnamon sprinkled vanilla cookie emerging. The palate juxtaposed sweetness and bitter grain and finish was fairly long and dry. Nice combination of sensations.

I tasted this as part of a flight that included a variety from around the world, ordered from light to intense as follows: 1. Knappogue Castle 12 2. Glendronach 12 3. Yamazaki 12 4. Evan Williams Single Barrel Bourbon 5. Rittenhouse Rye 6. Highland Park 12 The instructions were to mix and match in tasting, but to leave the highly peated Scotch (#6) for last so it didn’t overwhelm the others. I found the entire flight to be extremely pleasing. This particular whiskey started with butterscotch candies on the nose and progressed to salted caramel as I alternated nosing other whiskies. A slight bitterness presented on the nose as well. Oak and brown sugar on the palate and very warm, cinnamon finish that was medium to long.

I tasted this as part of a flight that included a variety from around the world, ordered from light to intense as follows: 1. Knappogue Castle 12 2. Glendronach 12 3. Yamazaki 12 4. Evan Williams Single Barrel Bourbon 5. Rittenhouse Rye 6. Highland Park 12 The instructions were to mix and match in tasting, but to leave the highly peated Scotch (#6) for last so it didn’t overwhelm the others. I found the entire flight to be extremely pleasing. The nose on this particular whisky reminded me of an old Japanese house with a kayabukiyane. A little bit of citrus as well. On later sips, especially when tasted back to back with the Knappogue Castle 12, maple brown sugar oatmeal emerged in the nose and asserted itself loud and clear on the palate. A slight smoke, like a fire pit kitchen in a samurai era house came out on the finish. Delightful.

I tasted this as part of a flight that included a variety from around the world, ordered from light to intense as follows: 1. Knappogue Castle 12 2. Glendronach 12 3. Yamazaki 12 4. Evan Williams Single Barrel Bourbon 5. Rittenhouse Rye 6. Highland Park 12 The instructions were to mix and match in tasting, but to leave the highly peated Scotch (#6) for last so it didn’t overwhelm the others. I found the entire flight to be extremely pleasing. This particular whisky in comparison to the others emanated light sweet floral notes and a mere whiff of sea salt on the nose, honey through the palate and a slight smoke through the short to medium finish.

I tasted this as part of a flight that included a variety from around the world, ordered from light to intense as follows: 1. Knappogue Castle 12 2. Glendronach 12 3. Yamazaki 12 4. Evan Williams Single Barrel Bourbon 5. Rittenhouse Rye 6. Highland Park 12 The instructions were to mix and match in tasting, but to leave the highly peated Scotch (#6) for last so it didn’t overwhelm the others. I found the entire flight to be extremely pleasing. This particular whiskey emanated pears strongly from start to finish, with fresh pears on the nose, and dried pears on the finish. Other notes included sweet grass and chewy Sweet Tarts, with the slightest whiff of smoke on the finish. I loved it.

Had a flight of whiskies from around the world and tasted them from light to intense, with instructions to mix and match all the whiskies except the last, a heavily peated scotch, which was to be tasted by itself at the end so as not to overwhelm the others. I’m a huge fan of the Islay peat monsters, but in this case chose the highland park 12 as the final peated scotch for the flight. It was very good. Then I ordered my all time favorite, Laphroaig 10, when all was said and done, to compare it to the HP 12 and all the rest. As usual, I got deep smoke and iodine (like a newly opened bandaid) on the nose, smoke all through the taste, and the finish brought ever so slight dill, brine and smoked fish. Incredible. Laphroaig 10 is the son Hamilton always wanted. It blows them all away.

I like to take a long pull on this neat before cutting it with a little water. A few seconds into the finish I cough in spite of myself. The nose is powerful burnt vanilla and caramel and leather. Charred oak lingers but doesn’t lurk. It’s not hiding from anybody. Oak and molasses take a step to the front on the palate. The whiskey is smooth enough to bypass your throat and start a fire in your chest that very slowly burns itself out until you put another log on. The perfect Bourbon and branch in my mind, a small but significant dose of water leaves all the right elements in place but rounds the sharp corners a bit.

Where’s “meaty” in the tasting chart? The nose starts out with slow smoked ribs served with sweet golden South Carolina barbecue sauce. The meat speaks for itself, other than some sea salt. Next is the creamy vanilla of a perfectly toasted creme brûlée. This dram says “hold the vegetables. My carbs are reserved for dessert.” I finished this dram neat and added a tiny bit more to my glass, since I’ve been experimenting with adding source water to the whisky. At 43 ABV, Bowmore 18 doesn’t need it and I’ve previously found that adding water only diluted what I loved about the bold character of my favorite scotch, Laphroaig 10. Adding a few drops to this whisky was an entirely different experience. It mellowed even more an already mellow 18 yo expression without masking any of the delicious flavors. It did take away the barbecue from the nose, but that was unique to this session anyway. It left the peat and the smoke and the smoothness and nearly to put me to bed in complete contentment. Aftertaste: kippers. Delicious.