I drank some Arbeg 10 out of a quaich one evening outside. It was the sweetest, lightest taste I've experienced from that distillery. I could have downed the whole bottle theer and then.
I put it down to the atmospherics at the time and the freshness of the air, lifting and reviving the spirit. Could have been humidity - could have been nature taking care of its own! (sorry - bit hippyish
It is a good point which I've not considered before. It adds to the rich mix that makes drinking whisky so enjoyable. It's not just another drink - so much comes into play. The whisky itself is complex enough before all the external factors that really do have an influence on the flavours come into play. I take my hat off to blenders who are able to detect so many elements and produce such consistent products. They have their set routine, of course, but then so do most of us. I usually drink around the same time when my labours are done, yet I find that every dram is different, it noses differently- damn it every sip is different!
Contrary to what has been said above, I think Ardbeg is better on a damp day - after all look where it comes from? I think the Speys and Highlands would be suited to drier days - but I'll need to experiment. Yippee - any excuse