SasquatchMan wrote:Bruce, do you differentiate between sweet and "sweetened"?
Borbon is naturally sweeter than Scotch, for instance. But there are of course Scotches like Glendronach that are "sweet" because of treatment - sherry finish or what have you.
To answer your question directly, my favorite sweet dram is Glenmo's port finish.
Evan Williams Single Barrel is extremely sweet, and goes down dangerously easily.
'Sweetened' I would take to mean that you were describing a liqueur rather than a whisky or whiskey.
Notably sweet drams I've had recently are the JW Gold which has like fine honey and golden syrup and the Dew of Ben Nevis 12 year old which was more like a liqueur in it's sweetness. It doesn't start sweet but it certainly becomes sweet and gets sweeter in the finish.
Sweet malts? Had a tasting which started of with Longmorn 15 yr and then went on to G&M's Longmorn 12 which was very sweet and light and honeyed though not as much as the JW Gold but still a very cheering dram.
This was followed by Murray McDavid's Clynelish 1990 which, if it had been in the vertical tasting I had of Clynelish in May, would have won hands down. It started with the roast beef sandwich flavour I associate with the Diageo F&F Clynelish but that faded quickly and the dram become wonderfully sweet and was decidely refreshing.