Reggaeblues wrote: Ahh! Greetings and Welcome to the man from Pikes Peak! Tho' i am from jolly old England(I believe the Brits invented custard, and probably peat too...) many a hero of mine has ascended Pike's Peak at great speed...usually with the surname "Unser" or "Andretti..."
I had the good fortune to shake Mario's hand at a book signing a few years ago. Charming bloke, and a true legend. Along with my dear friend Stirling Moss, regarded as the greatest all-rounder in the world of motor sport.
He once took a Superbike around Laguna Seca raceway, having never ridden one before, and posted a time quick enough to have placed him 16th on the grid for the previous year's championship round!
Regarding "the smell of peat" emanating from your "Compass Box box", maybe they dip the box/bottle in the whisky first to lure you into buying it?!?(subliminal selling!!)
Hopefully the contents live up to it! I only ever had one(free) sample of the Monster. I enjoyed it. But not enough to make me choose it over a bottle of Ardbeg 10 when next I went buying. A vatting of Ardbeg(or Caol Ila??) and Ardmore, I believe, and I certainly wouldn't say no to another sample...
How do you find it?
JohnyyGuitar wrote:Hey if you like that stuff why don't you just go buy some of that appricot, blackberry, or whatever else flavored brandys they sell.
D'you reckon I've stumbled on a new career here?? After all, I have a good 50 years experience in custard tasting...
Hey if you like that stuff why don't you just go buy some of that appricot, blackberry, or whatever else flavored brandys they sell.
I want my Brandy to taste like Brandy.
JohnyyGuitar wrote:...Now then peat doesn't have a taste, a smell yes, but not a taste. What you are tasting in the whiskey are the free radical negative protons that are released in the process those protons are then attracted to and cling to the appricot neutrons thus reaching an atomic equalibrium in the whiskey. The end results is a sensation on the tongue the illicts a false response thus tricking the brain into thinking one is tasting peat - but it is really all inside you head...
We all KNOW that there are no apricots, butterscotch, spice and/or 'peat' in the whisk(e)y itself. But, we ask, of what does it remind us? THAT is what we describe.
Methinks either you take taste descriptions too seriously, or we you.oldrip57
oldrip57 wrote:...Methinks either you take taste descriptions too seriously, or we you...
JohnyyGuitar wrote:How do you know there are no apricots in whiskey ? Were you there when they made it ? Beside if they are using used burbon, sherry, port, etc. casks, who's to say what they did and left elements of in those barrels. And by the way - there really is peat in whiskey.
What's in your head and what's in the whiskey - Correct me if I'm wrong (hardly ever) but they make scotch from just a few things, water and barley, and what ever peat smoke creeps into the process, along with flavor from the barrel, and the effect from the immediate environment, like salt ocean air, yes yes yes - the water used is unique to it terroir as such imparts its stamp on the final out come.
Put all that aside for a moment and let me ask a question.....
When did all this........"I taste a million flavors in my scotch" start ? And why is it that people have to pretending when they talk about or describe their whiskey tasting experience it's as if rockets are going off and they are having multiple orgasims on every sip ? Personlly I attribute that to the 'over the top' world we live into today, the over sensationalizing of everything. Whiskey tasting in a way today is akin to the guy (dead now) who use to mess around with the dangerous animals and stick his face in the camera and scream about how excited he was, him and a whole host of other over the top celeb-bimbos. So I guess we have to do the 'over the top' routine on scotch to, ie. turn it into something it's not. Like scotch, wine tasting has turned into something it never was - in short a bunch of crap - and now wine and wine making is sucking up to the mass market in it is endevoring to create all these fruit bomb in your face wines that don't even taste like wine anymore - but very expensive fruit juice that appeals to the masses and the likes of Robert Parkless, the same thing is happening to scotch - with some new over the top flavor packed bombs coming out on a daily basis to capture the novice with in your face flavors...so that they can pontificate about all the appricots and candy pink panty flavors they find in it, to justify the outragous price.
And by way, that's right I did, in my last post call myself a 'smuck' - it wasn't a mistake, you'd be right to take that as I was making fun of you, myself and everything else. As I find this whole whiskey 'tasting' game rather silly....It's just whiskey and I really like it, I like it so much that I have no need or reason to turn it into or have to pretend it is anything else than what it is - whiskey.
My advice and bottom line - Stop fooling yourself, there aren't all those flavors in that little dram - what you are tasting is scotch pure and simple.
If you want appricots go eat appricots, I don't need to spend $100 to get the taste of appricots.
Reggaeblues wrote:I got it!
Johnny is right. Of COURSE there are no ..........., ........, ...... ...., ........., ..... ...., ..... ...., hashish, ....., ..... etc. in whisky..
Either Talisker 18 is a fabulous whisky, with a nose that "smells of peat(gently)" mixed with warm sponge cake. mellow oak and white chocolate, or I am COMPLETELY mad and somebody should call the men in white coats and lock me, nay, all of us, up!
funny thing is, i keep getting messages from this geezer in America who tells me I'm imagining it all.
Reggaeblues wrote:Before I got into whisky, whisky smelt of "whisky." when I dared to taste it, it tasted of whisky...hot, spirity, rather bitter, and only to be tolerated if I became pleasantly inebriated.
Reggaeblues wrote:Thanks, Gov!
I-Spey, In your "formula" for the "new" whisky, does "JG" stand for Johnny Guitar by any chance?!?
You know, I totally agree with JG here:
"...just remember their face, in the same way remeber your various scotch by it's own unique personal taste. And like people enjoy them for that - without over analysis or scrutiny."
At the same time, the "scrutiny" can be breathtaking! How amazing to be experiencing the effects of a substance in one's mouth that CAN evoke memories, most prominently of flavours, but in my case also places! My painter friend tasted "colours" at her first whisky tasting!
This to me is the wonder of whisky - the most evocative drink in the world!
Reggaeblues wrote:Looked again at the original post:
"My first post and I'm completely new to the world of whisk(e)y tasting - I'm an expert at getting hammered though.
What exactly does Peat smell like? Please don't say it smells like Peat. I bought a bottle of Connemara and I liked it, but I've been told by "guests" of my abode that they don't like peated whisky. I smelled and tasted it again. I didn't smell or taste anything that stood out from my other whiskeys."
...Unlike what I decribe in my "Lagavulin inititiation!" a few posts back.
I think the answer is, and I think this will also please JG:
"Just go stick your nose in a beaker of Laphroaig, or Lagavulin 16. Don't eeven THINK about it...just BREATHE...and enjoy!!"
Reggaeblues wrote:"Just go stick your nose in a beaker of Laphroaig, or Lagavulin 16. Don't eeven THINK about it...just BREATHE...and enjoy!!"