Marvin wrote:Seems to me the smoke in most cases is overwhelming and blots out lots of other properties. Bowmore 12 and 17 I notice the smoke more than anything and the aftertaste is almost pure smoke.
For me Whisky without Peat smoke is like;
Lamb without mint sauce
Punch without Judy
Beer without football
Bond without Aston
Pies without Sauce
Skis without snow
Pink Floyd without Roger
But seriously, given that you've quoted the relatively mild Bowmores as too high in peat smoke, your palette is obviously quite sensitive to the smoke influence in a negative way. That’s cool, some people don’t like cricket either. There are others on this forum who really dig the peat smoke influence and as you can probably tell, I’m one of them.
Everyone’s different, and wouldn’t be a dull old world if we were all the same.
If I were you, I’d steer clear of Ardbeg, Lagavulin and Laphroaig as I suspect they’d blow your doors off...