jotter wrote:Well it is the Gallic for oak so the name fits with the pattern of the last bottling "Toitech" which was smokey. Be very interested in finding out more.
eelbrook wrote:There's an unopened bottle in my drinks cabinet. But that's probably not desperately handy for you lol.
cathach wrote:Nick Brown wrote:Actually Gaelic for New Oak
Aah but if I may be a Burke it's the Gaelic for 'Oak New' which is one of the syntactical glories of Gaedhlig!!
Yokel wrote:Well no. New oak does not impart color, that's what port and sherry casks are for.
Yokel wrote:So far as I was aware quite a few new oak casks are used in the industry.
Yokel wrote:The short of it is this stuff will prevent me from trying anything else this distillery produces except of course any of their produce that finds its way into Black Bottle.
Well done, Bruichladdich !!
Spirit of Islay wrote:If you think this is good you should try the new improved Bunnahabhain 12 at 46.3%
Willie JJ wrote:Johnnyreb wrote:I read so-called expert reports from `self-proclaimed connieuseurs` talking about it's lovely `peat` taste when the distillery diverted a burn to specifically avoid peat taste altogether.In other words..people trying to sound knowledgable when they're simply bs'ing.
You are of course entitled to decide that you don't like this malt and you are not alone; many don't. However the above statement shows your ignorance of the process of whisky making. The overwhelming majority of the peated taste comes from peating of the malt, not from the water. Bunnahabhain have been using peated malt to make some of their whisky for over a decade now. Please don't get abusive when you don't know what you are talking about.
Welcome to the forums by the way.