[zero2]

Originally Posted by andymc

I love the fieriness of Laphroaig/Lagavulin/Talisker et al - that smokiness, the hint of TCP on the nose, I love all that but I wouldn't say they're smooth (and I have a few different expressions of them, Quarter Cask/Double Matured/16yo etc). I suppose what I'm getting at is that I also enjoy the likes of Jura, which is not peated and what I would describe as smooth in comparison to the others I mentioned. Nice accompaniment to a good after-dinner coffee, in fact - but in separate vessels!

BTW anyone who puts ice in their malts should be shot on sight.

When I say smooth I'm mean there's zero heat on the back of the throat, it's just a really great tasting whisky. Glenmorangie for example. It's a nice tasting whisky but you get that warmth on the back of the throat where you don't get that with laphroaig. Does that make sense? 😀🙈

As for ice some whisky requires it to get the best taste. Cast strength laphroaig they say to have one part whisky two parts water but I find it waters it down far to much and just a small ice cube is plenty.


Just for fun. Does anyone know the difference between.
Whisky and whiskey? 😀