Out and about as I am a lot in the course of my work, when offered a drink i usually plump for the best whisky in the house.
if I'm lucky, this might mean Lagavulin, say, chosen from half a dozen or so quality OB malts.
What languishes at the low end of the selection in such a bar, might be at the high end of another, in which case i'll end up enjoying a Grouse, a JW Black etc.
But given the choice... I know what I'd choose. well, you would too!
I could NEVER choose the Grouse over the Laga, anymore than I'd choose a new Mini over a vintage Ferrari. And that's not to say the Mini ain't fun
But to call malts "one-dimensional" really is a misnomer. Whilst i can enjoy a pleasant blend, which usually has a sweet and easy landing on the palate, i'm not exctly gobsmacked by its complexity, or inspired to sit back, close my eyes, and meditate upon the cavalcade of clean flavours that dance across my palate on the "finish".
Unless of course it's something really special like the Compass Box Asyla. But who ever saw that in a pub?
I think this guy needs a toungue transplant!
And to say that malts are "difficult to drink!!"
Must be why my Glenlivet Nadurra Cask Strength took a whole damn week to finish, whereas the bottle of Bells given me two years ago is largely untouched!