I mean: How do we determine "the quality" of a malt? Every single malt has it's highlights and stunning expressions... who are we to say that this or that malt is of High or less high quality? If it's a official opinion I would like to learn what scientific grounds are used to determine quality...
So, my question is: How do we define "quality" in whisky???
because i do think that we use the word lightly sometimes.
Can one say: "This is a high quality malt, but I don't like it's taste" ? or vice versa?
Or is taste a "sine qua non" criterium in quality?
We hear in a lot of places that nowadays, the quality of the single malts is higher than it ever was.... and yet, it seems, that I (but who am I? ) sometimes like "old style" (meaning : distilled before 1970 or so, or bottled before 1985 or so ...mind, this is artificial) whisky better.
Does quality mean: "always the same spirit"? regardless of taste?
What makes a "high quality" malt different from a "less high quality" malt?
I know Blenders used to have a sort of list of preffered distilleries...I assume that was losely based on "quality"... What was its origin?