Last weekend, we had a bottle that smelled strongly musty. Moreso in the glass. The whisky was peated, with burgundy cask maturation. The taste was strongly divided between the delicious peaty/wine and the horrible musty/fishy flavors. I've never had a whisky with such division between the flavors. They were competing with each other, but the bad was just too bad. It took a glass of Ardbeg to get rid of the fishy taste, and I was still burping it up during the glass after that.
Anyway, it's obvious we had a bad bottle. But what causes it? Doing some research, I find that bad wine is caused by a chemical often found in corks. I assume it's the same thing, but it seems much stronger than the taint found in the bad wines. It seemed like I could even feel it on my tongue, but that may have been my imagination.
Any thoughts or experiences?