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THE GREAT BIG SMOKE

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THE GREAT BIG SMOKE

Postby titus » Tue Apr 17, 2007 11:00 am

Ladies and gentleman, a question if i may. Which whisky has the greatest smokiness??

I'll confess in noting it's the single most important personal factor in any whisky, without it i'd rather an ice water thanks....
Stupendiously picky am i not?
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Postby les taylor » Tue Apr 17, 2007 11:50 am

Titus have you tried Smokehead. That's pretty smokey.


:)
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Postby Leither » Tue Apr 17, 2007 12:09 pm

I would say either 'The Big Smoke' from Duncan Taylor:

http://www.dtcscotch.com/products/the_big_smoke.htm

or their 'Auld Reekie':

http://www.dtcscotch.com/products/auld_reekie.htm
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Postby kljostad » Tue Apr 17, 2007 3:03 pm

Of the whiskies I usually drink, it would have to be either Ardbeg 10 or Lagavullin 16. Whenever I pour myself one of those my girlfriend asks if the neighbour is burning leaf again...
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Postby les taylor » Tue Apr 17, 2007 3:19 pm

klostad the test would be if she asked the neighbour if he was burning leaf. :wink:


:)
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Postby BruceCrichton » Tue Apr 17, 2007 5:13 pm

Leither wrote:I would say either 'The Big Smoke' from Duncan Taylor:

http://www.dtcscotch.com/products/the_big_smoke.htm

or their 'Auld Reekie':

http://www.dtcscotch.com/products/auld_reekie.htm


The Big Smoke isn't smokey. It's very sweet and I've drunk a bottle of it. Even Mark Watt doesn't think it is smokey.

Auld Reekie is quite smokey and worth a crack.

The smokiest is Ardbeg Very Young or Still Young. The new 'Almost there' is softer and sweeter.

Laphroaig Quarter Cask is also worth a crack.
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Postby les taylor » Tue Apr 17, 2007 5:27 pm

Leither wrote:I would say either 'The Big Smoke' from Duncan Taylor:

http://www.dtcscotch.com/products/the_big_smoke.htm

or their 'Auld Reekie':

http://www.dtcscotch.com/products/auld_reekie.htm



Has anyone tried Big Smoke 60?

:)
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Postby BruceCrichton » Tue Apr 17, 2007 6:22 pm

les taylor wrote:
Leither wrote:I would say either 'The Big Smoke' from Duncan Taylor:

http://www.dtcscotch.com/products/the_big_smoke.htm

or their 'Auld Reekie':

http://www.dtcscotch.com/products/auld_reekie.htm



Has anyone tried Big Smoke 60?

:)


Yes. I got a bottle for my birthday. It's light and sweet and decidely misnamed.
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Postby les taylor » Tue Apr 17, 2007 6:28 pm

BruceCrichton wrote:
les taylor wrote:
Leither wrote:I would say either 'The Big Smoke' from Duncan Taylor:

http://www.dtcscotch.com/products/the_big_smoke.htm

or their 'Auld Reekie':

http://www.dtcscotch.com/products/auld_reekie.htm



Has anyone tried Big Smoke 60?

:)


Yes. I got a bottle for my birthday. It's light and sweet and decidely misnamed.


Bruce From your comment not a hit then. How about the Big smoke normal strength which is the 40. I'm guessing it dosen't do what it says on the tin.

:)
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Postby BruceCrichton » Tue Apr 17, 2007 6:53 pm

les taylor wrote:
Bruce From your comment not a hit then. How about the Big smoke normal strength which is the 40. I'm guessing it dosen't do what it says on the tin.

:)


Both are excellent cheapo drams but they aren't smokey. 8)
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Postby hpulley » Wed Apr 18, 2007 12:13 am

I'd say Ardbeg (the right one, anyways, TEN is fairly smoky) is probably the smokiest dram available today though some Caol Ilas are definitely right up there. Auld Reekie from DTC is good too.

Harry
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Postby Di Blasi » Wed Apr 18, 2007 2:23 am

Yup, Ardbeg Ten! And for a surprise and unexpected smokey whisky, unexpected in that it's not normal for its origin, the Benriach Curiositas.
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Postby bamber » Wed Apr 18, 2007 10:49 am

I'd say Lagavulin DE. You get the smokiness from both the sticky sherry goo and the whisky.
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Postby TheLaddie » Thu Apr 19, 2007 12:28 am

PC5. The full on smokiness doesn't have to compete with a lot of the medicinal tastes in some of the other very peaty whiskies.

On the other hand, if you don't want to spend a million quid for a bottle of that on Ebay Signatory's Heavily Peated Bunnahabhain is a wonderfully smoky dram.
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Postby bond » Thu Apr 19, 2007 6:48 am

I tried a PC5 (alchemist bottling) recently and was not really overwhelmed by it. Smoky it is, but youth shows. The mouthfeel is a little too sharp, the body does not linger at all. IMHO, it needs a few more years in the cask.

Cheers
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Postby irishwhiskeychaser » Thu Apr 19, 2007 2:37 pm

For me it has to be Lagavulin 16yo for pure smoke and peat. You get it in the nose taste and Finish. It is the whisky that I can smell when I walk into the room if I have poured it earlier.
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Postby lexvo » Thu Apr 19, 2007 5:37 pm

Ardbeg 10. Lagavulin 16 is pretty smoky too, but not as much as Ardbeg 10 in my opionion.
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Postby laphroaig10_65 » Mon Apr 23, 2007 2:43 pm

Smokiness is only a contribution from the peat, but not the unique; so, at the moment, I'd say the last version of Lagavulin 16.
Bye
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Postby Admiral » Wed Apr 25, 2007 12:09 am

Bruce said
The smokiest is Ardbeg Very Young or Still Young. The new 'Almost there' is softer and sweeter


I disagree! :) The two Ardbegs mentioned are certainly two of the most peatiest but they're not the most smokiest.

I think sometimes people forget that peat and smoke are two different characteristics in whisky. Peat does not equal smoke, nor does smoke necessarily equal peat.

We all know that Ardbeg is peated to a phenol level of 50ppm whilst Lagavulin is peated to a phenol level of 35, but I reckon most seasoned drinkers would suggest Lagavulin is smokier.

And what about Bowmore? It's only peated to 25ppm, but there are some independent bottlings going around (particularly SMWS) that are absolute smoke monsters.

My two bob's worth.

Cheers,
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Postby Deactivated Member » Wed Apr 25, 2007 12:56 am

Admiral wrote:I think sometimes people forget that peat and smoke are two different characteristics in whisky.


I don't forget. I just don't agree. I simply don't see how you have one without the other. But mine is not the most sophisticated palate, and I know others will agree with you. I am simply not able to differentiate. On my tongue, 50ppm = big smoke. Smoke is where the phenols come from. Some other factor may cause 50ppm to end up being less smoky (or peaty) than 35ppm, but until someone does a better job of demonstrating it to me, it's all the same to me.

Bowmore may be peated to 25ppm on average, but I have no doubt that there will be some variation from batch to batch, and single-cask bottlings will reflect that. Just now I have an HP that could be mistaken for an Ardbeg; quite possibly having your own maltings leads to greater variability, compared to commercially sourced malt.
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Postby peergynt323 » Wed Apr 25, 2007 1:16 am

I was reading through this thread thinking what you just said, Admiral.

Although, Lagavulin is very smokey, it is a nice dram and has abundant seaweed, sea spray, mustiness and fruits to go along with it. I highly recommend that one.

As for smokey with not much else, I'd go with Jura Superstition, Caol Ila 25yo, Bowmore Cask Strength. They all have a dominant (and I mean dominant) scent and flavor of liquid smoke, spent barbecue, and charred meats.
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Postby Deactivated Member » Wed Apr 25, 2007 2:08 am

I find Jura Superstition briney, and not at all smoky.
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Postby peergynt323 » Wed Apr 25, 2007 2:26 am

http://www.whiskymag.com/whisky/brand/isle_of_jura/whisky1487.html

Dave Broom seems to agree with me while MJ agrees with you. I guess we're all entitled. Who's ever tasted tarry rope anyway?
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Postby Deactivated Member » Wed Apr 25, 2007 2:58 am

Tarry, tarry rope....

Don McLean, I guess.

Yes, we all have different experiences, and that's a lot of the fun. I think it's good for newbies to look in here and find us disagreeing, and equally to be respecting the validity of one another's experiences.
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The Great Big Smoke

Postby Danny » Thu Apr 26, 2007 3:05 am

Being from Northern Canada, smokiness to me is new smoke cured mocassins, while I have never tasted them :D , I have certainly owned lots and some whiskies are so similar.

Lagavulin and Laphroaig are consistently the smokiest to my nose and palate.
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Postby Deactivated Member » Thu Apr 26, 2007 4:07 pm

I agree 100% with what the Admiral said (is this a first?). Peat brings all sorts of flavours - bacon, vegetation, seaweed, heather, wood - depending upon what has made the peat. Smoke is a flavour more like ashtrays or woodfires, and Admiral's examples of the Bowmore SMWS bottlings are spot on. I find other smoky but not necessarily peaty-pungent whiskies include Ledaig and Ardmore. On the other hand, I find Highland Park peaty but not usually smoky - although the occasional rogue bottle is smoky (e.g. the recent 25yo that we got miniatures of at WL Glasgow).
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Re: The Great Big Smoke

Postby Photon » Thu Apr 26, 2007 5:03 pm

Danny wrote:Being from Northern Canada, smokiness to me is new smoke cured mocassins, while I have never tasted them :D


That's right, save them for an emergency. :thumbsup:

-P.
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