Whiskey - a beginner's appreciation guide?

[herbnerd]

Ok chaps - I have never really tried whisky before. I've been very much a connoiseur of ales. Not the mass produced gassy crap in a can, but the finer, batch brewed boutique breweries.

The nearest I've got to whiskey in the past is a 'Islay Porter' brewed by my local in Chch, NZ for a competition. With a bottle of Laophraig added to the brew, it made for the finest possible ale. But now my palate needs some education.

What would you consider the finest whiskies which one should start their journey?

On the rocks or at room temp?

With water or neat?

I have lots to learn. Over to you, dear wise sages.

 

[danek]

I've noticed you've used two different spellings of whisky/whiskey. Technically, scotch and Canadian are spelled whisky, while Irish and American (bourbon) are spelled with an E.

The most famous, of course are the Scotches, (Japan is producing some great malted whskies) however they are often a little too much of a flavor shock for the uninitiated. Irish whiskey has a similar profile to scotch, but without any of the smoky/peatyness of scotch. Canadian whiskies are mild blends, in my opinion the easiest to begin with. America has their famous bourbon and a few ryes. Bourbon, aged in new oak barrels, is the sweetest of the styles, and in my neck of the world, probably the most popular.

Whatever style you decide to start with, I would suggest a blend. If you jump straight into the biggest, most complex, you probably will be overwhelmed and not like it.

 

[The_Cheapo_Knight]

I'm no sage but for me whisky is all about smell and taste (and color according to some).

Usually I'll add some chilled water; how much water depends on the particular whisky I have in my glass. You may want to add bit by bit till you get the taste you want.

My whisky journey started with Chivas Regal, which is pretty smooth and easy on the tongue. Laphroaig and other Islay malts are real smokey (which I love )

I'm now halfway through The Macallan 12YO and there's a Yamazaki on the way.

The Chivas or Teacher's are good blends for a start or if you want single malt, the Macallan is an excellent choice IMO.

On the rocks or neat? I'll say try both and try adding some water too. No cola as mixers though. It breaks my heart to see people using colas as mixers because the complex flavours of whisky would be masked by the colas.

Go on and take the first step, only you will know what will work for you after you've tried it.

 

[castlecraver]

herbnerd,

There are a few very similar threads to this one here. This one is probably the best, and be sure to pay particular attention Tim's first two posts therein. This one and this one might be helpful too.

There are actually a lot of places you can start. Are you interested primarily in single malts (like Laphroaig)? I'd recommend something a little more approachable for a first-timer, like a Highland Park, Macallan, etc. Single malts should be drank neat and room temp, although some (not I) advocate adding few drops of water.

The point is if you're wanting to move into the really good stuff, you're going to need to take it neat. And if you're completely new to whiskey right now, this may be the most difficult part. For now, there's absolutely nothing wrong with building up a familiarity with something like Glenfiddich, Glenlivet, Macallan 12, or even an Irish before moving onto the more obscure, expensive, and quite frankly, tasty whiskies. Get your pallate wrapped around something that's accessible, not too expensive, and consistent to begin with, then move ahead from there. It will give you a good perspective on what makes a twice-as-expensive bottle better once you get there. But if you can't yet take it neat, definitely keep away from the single malts for now.

Bourbon, blended scotch, and Irish whiskey can all be taken with ice if you need to, but I'd advise against it. You miss out on a lot of the subtle flavors that way, but a lot of folks do try to train themselves toward whiskey by pouring it on the rocks, and over time gradually using less ice.

 

[michael.scheller]

I've noticed you've used two different spellings of whisky/whiskey. Technically, scotch and Canadian are spelled whisky, while Irish and American (bourbon) are spelled with an E.

Japan is producing some great malted whskies) however they are often a little too much of a flavor shock for the uninitiated.

Then there is the 3rd way of spelling it... the Japanese way I gather.

 

[danek]

Then there is the 3rd way of spelling it... the Japanese way I gather.

Actually, that's how it is pronounced after 4 glasses. After 6 glasses, whisky becomes whsssskee.

 

[michael.scheller]

Actually, that's how it is pronounced after 4 glasses. After 6 glasses, whisky becomes whsssskee.

After six classes I can only get out the word "hoooootch!"

 

[BobS]

I assume you are talking about single malt scotch, but....

I have been into single malts for a long time and never met one that I did not like.

I too recommend dringking them neat, but I think you should experiment with adding just a splash of water to see the difference in the fragrance and in the taste and then decide.

Depending on where you live you might be able to find some bars that specialize in single malts and get them to pour you a range of samples that you can try.

I was interested in comments about the Japanese malts and would like a recommendation of a good one to try.

 

[danek]

Yamizaki 18 is brilliant. Their 12 is great, but the 18 is downright brilliant.

 

[Greyfox]

Well I am a huge single malt fan but if you are going to do something on the great whiskeys of the world do not forget about boubons. Some rival the best of single malts. And that is not just my opinion but the opinion of whiskey experts the world over. Same goes for some of the Japanese whiskey's as well. And of course we have the Irish and Tennessee Sour Mashes to consider. Huge topic. Good luck.

 

[DunEdinRanger]

If you want to start out cheap and with a blend, your best bet is Grant's Family Reserve in the clear triangular bottle. Brought to you by the same folks who produce The Balvenie and Glenfiddich, it is under $20 for 750 ml here in NJ and often under $15.

For single malts, an overlooked one is Bunnahabhain 12 year old. I'm a big fan of the Islay Malts and love Bruichladdich, Ardbeg, and Laphroaig, but the last two may be a wee bit too strong for the uninitiated.

 

[The Knize]

Wow, whisky/whiskey, some of my favorite things. I see folks here are way ahead of anything I would say already. I would say that the "Suggestions for a neophyte whisk(e)y drinker" thread on B&B is a good one. I think it pretty much ended up covering all kinds of whiskies. You are already into ales so you are into malt and all of the strong, sometimes sweet, sometimes bitter, sometimes sour, grain beverages have to offer. So I think you are going to get your feet right away in whiskey.

Sorry for all the repetition here of what others have already said in above posts. I completely agree with them that I would start lighter and more accessible and then move to the stronger flavored stuff with more distinct flavors. Maybe I am wrong though. I see folks responding to newcomer questions re Scotch with references to Laphroaig and Lagavulin. I love both of those, and I generally think that the Islay Scotches in general (Islay is the name of a Scottish Island; geography is everything to Scotch for some reason; styles of Scotch are often closely associated with particular places) are among the most wonderful expressions of distilled fermented malt there is. But if I were trying to turn a newcomer off to Scotch I think I would start with Laphroaig simply because it is so loaded with strong, flavors--smoke is only one of them--that do not appear in beverages except for Scotch, I would think that it would stand the biggest chance of being off putting.

Also, as one of the previous posts said. The difference types of whisky/whiskey are very different beverages. I admit that I know little about Japanese whisky and am not a big fan from what I can tell of Canadian whiskies, or American/Canadian-type blended whiskies. But I would advise exploring each of Scotch, bourbon, and Irish whiskey. And I am lumping American rye whiskey in with bourbon, when it could be considered pretty distinct.

And I might start with Irish whiskey. Because Irish whiskey is triple distilled it is very smooth and generally does not have the smoke, the peat, or the iodine of some Scotchs, it all pretty accessible. It is made largely from malt (malted barley) so I think you are going recognize a lot of flavor notes. Seems to me most is pretty decent, but not great. I like Blackbush, for instance. All of Ireland has but three distilleries, and two of those make virtually all Irish whisky under a large number of brands. Those two largest distilleries, Jameson and Bushmills are both owned by Ricard-Pernod. The third distillery is more boutiquey. I would say that the best and most expensive of the Irish whiskies, such as Red Breast are also quite accessible for the "beginner." Correct me if I am wrong, but I would say that most whisky drinkers, even if they favor Scotch or bourbon will say they like Irish whiskey.

For Scotch, I would frankly start with Chivas as someone else has already suggested. Folks that hate Scotch, will tolerate Chivas. It is very smooth, and does not have much flavor, but the flavor that is there is high quality. Some people will look down on you for drinking Chivas, though. As well they might. It is beginner Scotch for sure. From there I would go to the more popular single malts such as Glenlivet, then maybe The Macallan and Highland Park (at this point you are getting into good Scotch, but not overpowering Scotch) and from the into the more distinct varieties, like the Islays and other island Scotches. Even there I would not go straight to Laphroaig and Lagavulin. I really like Talisker. It has some character, but is not so over powering. Above someone mentioned Bunnahabhain. Absolutely. That is where I would start for Islays. I would not go too cheap on Scotches. Most inexpensive Scotches are not going to be very good or very approachable, and most blends (the blend generally being of whisky make from 100% distilled fermented malt and somewhat aged distilled any old grain that happened to be the least expensive) just are not very good to my tastes. Chivas is not very good either, but it is mild and the Scotch flavor is good, albeit weak. Johnny Walker Black is actually decent. The higher end Johnny Walkers from there are pretty good, largely because they are blends of single malts with little or no non-malt whisky, but I am not sure why one would not prefer the single malts they are made up of over the bland. I do anyway. Johnny Walker Blue, would be a perfect beginner Scotch, albeit an expensive one. To me very much lacking in taste and aroma, but no doubt incredibly smooth and free of any off putting flavor notes. The relatively muted Scotch flavor that is there is admittedly really good. This is what Chivas is really striving to be. To me though, there is just not enough there.

Being in New Zealand, you may not have much access to bourbon, which is a shame. In the States, bourbon is an extraordinarily good deal. The quality at every price point can be amazing. And I did not always feel this way, but nowadays, I would put the best bourbons up against the best distilled spirits of any kinds. For bourbon, I would start with Makers Mark, with amazingly manages to be an excellent bourbon--no one will look down on you as a newbie for drinking it--but still very accessible to the beginner. Then branch out from there. For rye, I do not think that any are going be that approachable right at first.

I would drink all of this stuff chilled at first with some little bit of water. Overtime you may well use less water and less or no ice. Do you drink those ales cold or closer to room temperature? If the latter, did you start out drinking lagers/ales that way or did you evolve to that point? If you are drinking cask conditioned ales, I beat you did not get there overnight. But I am in awe of you! Good stuff! Sorry to ramble on. Good whisky/whiskey is a wonderful thing. You will enjoy.

 

[herbnerd]

my job is to develop pills - chewable tablets, chewable flavoured fish oils and the like. Yes, it is truly an odd job, but I love it.

The point of it is, is that my palate and nose is quite adept at identifying flavours and being able to pick them out.

I guess with any appreciation, one has to start somewhere and take advice from those who know more than I do.

Thanks chaps - and I will check out those other threads posted.

Cheers!

 

[The Knize]

<my job is to develop pills - chewable tablets, chewable flavoured fish oils and the like.>
<The point of it is, is that my palate and nose is quite adept at identifying flavours and being able to pick them out.>

Wow. I am not sure that I do not take all of my post back. You are far from the average beginning whisky drinker. Chewable fish oil pills sounds like you have a tolerance and appreciation for strongly flavored stuff and can pick out nuances even from that kind of intense background. And you did say that "With a bottle of Laophraig added to the brew, it made for the finest possible ale." The brew being a porter, no less.

And you asked "What would you consider the finest whiskies which one should start their journey?" I was putting the emphasis on "starting the journey" rather than "finest whiskies."

I would never tell anyone else to do this, but you know you like something about the Laphroaig. I suggest you go straight to it. Or try Lagavulin. These are both full-on world class spirits. They are uber Scotch whiskies and I would say nearly universally recognized as treasures, even if the particular Scotch drinker does not like anything that is quite that muscular. And very fairly priced. After that, when you say finest, in Scotch, old is costly, but old can often be intense, too, which is good. I am getting out of my league here and beyond the capabilities of my palate, but probably not yours. I would say some of the 18 year olds of the more popular Scotches blow their 12 year versions away. Glenlivet 18 is one, but I am probably not doing you justice here. The older Macallans and Highland Parks come to mind, but there are lots of them that are amazing.

Re Irish, go right to Red Breast or even better, if you can get it, Midleton, but true Irish "pot still" whiskies. (Look it up. You are in for a treat!)

For bourbon, if you can get it. Woodford Reserve or Van Winkle.

I envy you. My palate was never all that great and I can tell my sense of taste and smell, and as you say, ability to sort out flavors, has faded from what it was. You are in for a true journey of discovery, Good Friend!

 

[TimmyBoston]

Below are some excepts from old private messages I've sent out when members have requested bourbon and scotch info from me. It's not tailormade to your questions, but will give you a place to start.

For starters whether I drink bourbon or Scotch, 99% of the time, I drink it neat and at room temperature. I find that the flavor is at its fullest. Others add just a drop or two of water to open up the spirit, I find this especially true with Scotch, primarily Islay Scotch. But IMO, while it does improve the nose, it detracts sllightly from the taste, but there are others who disagree so I would try it both ways and see what suits you. Others drink it on the rocks or having been stored in the freezer, I find this either dilutes or just alters the taste so much that many subtleties are missed because there is too much water or the spirit is too cold. Basically I relate it red wine, very cold red isn't very good, but you let it warm up a bit and it gets much better.
Another thing, that I had a hard time with when I first began to experiment with whiskey is the size of a sip. I take a very small sip, probably smaller than others. You think about beer, beer is bitter, you really almost need a good sized gulp to appreciate all the flavors and have it coat your entire palate. With wine the taste is smaller, and with whiskey its even smaller. Initially this also helps you adjust to drinking such a strong proof beverage by itself and also I've found that with a small sip I can roll it around and really absorb all those amazing tastes. Also especially their are some bourbons made with amazing high proofs. George T. Stagg is one that comes to mind the last two releases have both been 140 proof. They are actually so high you can't take them on an airplane because they are classified as an explosive. But these bourbons are so well made that they are best enjoyed neat, but for these at first I recommend that you merely wet your lips, just to adjust to the high proof. I had a friend tell me that I didn't listen and I thought my mouth was going to catch on fire. But now, they are one of my favorite bourbons and argueably the best made today.

Bourbon:
Some of my favorite bourbons are made by Van Winkle. They are a well established, very well respected bottler and always viewed amongst the best available. I have never had a product from them that I didn't enjoy and I've had them all. My favorite of theirs is their Van Winkle Special Reserve 12 year Lot B (there is no Lot A, C or anything else). It's a 12 year old bourbon and is about 90 proof. All of their products are wheat bourbons. Made is corn, malted barley and wheat. (Most other bourbons are made with rye instead of wheat) In most cases wheaters are sweeter and the Lot B is no exception. It runs anywhere from $35 to $50 depending on where you life. I find this bourbon to be both a great value and a remarkable product. It was my first high end bourbon I ever bought and still one of my favorites. They also make a Pappy 15 year old Family Reserve which runs about $55 and is 107 proof, this is one of the woodier bourbons around, meaning that is has a somewhat strong oaky flavor, this is one of the only whiskeys that I do enjoy with just a touch of water, I find that is lessens the woody taste and brings out more complexity. For it's age, The Pappy 15 is one of the best bourbon values out there. Finaly there is a 10 year model called Old Rip Van Winkle 10 year, this bottling comes in both a 90 proof and 107 proof variety. The 107 is a few dollars more, but I have found it to be well worth the extra 4-6 dollars. Another top notch whiskey.
Wild Turkey also makes some very fine products as well, most people have seen their standard, Wild Turkey 101 proof, I'm not a huge fan, but it is still a decent pour. But for my money, I would rather upgrade to their Rare Breed, a single barrel selection, (meaning that what's in the bottle came from only one barrel so every bottle can be different, in most cases, all the their whiskey is put together and mixed, then bottled, so every bottle is identical.) Personally, I have found every bottle of Rare Breed that I've bought to be identical, but there are some out there that can easily tell them apart, but they have a far more sophisticated palate than I do. The Rare Breed, $35, is stronger and it doesn't hurt this one to add a touch of water either, it runs around 108 proof. It has strong notes of citrus and oak, along with maple syrup and brown sugar. An excellent bourbon. Another choice they have is their Russell's Reserve, this used to be bottled at 101 proof and you can still find the 101 proof bottles occasionally, this is another stronger, woodier whiskey and an excellent product. Their current verson of Russell's Reserve, $30, is 90 and is sweet and more delicate, but also quite good. And finally their is Wild Turkey Kentucky Spirit, their premium selection aside from limited edition bottlings. The Kentucky Spirit, $45 is a very refined whiskey almost gentle in nature. It is another excellent product and very, very good. Personally I like the robustness of the Rare Breed and the Russell's Reserve better than the Kentucky Spirit, but there are many, many out there who disagree.
Buffalo Trace distillery owns many labels and releases many products. They are a fine company with a well deserved reputation for excellence. Their house label, Buffalo Trace is a 4 year old 90 proof whiskey that runs about $16, and it's a great value. This is something that is nice to have on hand, it's cost is low enough that you can mix it and it is good enough to drink neat. A very good whiskey and an excellent starter whiskey for one really wanting to appreciate bourbon. In addition this Buffalo Trace also makes what they call their Antique Collection, 5 ultra premium bottling of outstanding whiskey all running between $50-$60 dollars a bottle. George T. Stagg mentioned above is a member of the Antique Collection. Stagg is a truly superb bourbon and an excellent offering to guests, but remember very small sips Stagg (and Pappy 15) goes great with a cigar as well. I find many whiskey can break down and get astringent tasting when accompanied with a cigar, but Stagg definately will not. This one also can hold up to being diluted, but I highly recommend if you pick one up, at least try it straight, it's a superb flavor and unlike any other product out there. Stagg usually has strong notes of chocolate, leather, oak and lots of sweetness, maple syrup, brown sugar, honey as well.
If you are interested in Rye Whiskey, same as bourbon, but made with at least 51% rye instead of corn, I'd look into Sazerac Rye, another member of the Antique Collection, an 18 year old rye bottled at 90 proof. It is a astounding product and an excellent example of what great rye whiskey is. I honest can't put into words exactly what rye tastes like, but I really enjoy it. Nearly every year either the current Stagg or the Sazerac release are chosen as Malt Advocates American Whiskey of the Year and they deserve the awards.

For some more moderated priced bourbons, I recommend Evan Williams 1783, it's a 10 year old, 86 proof rye heavy bourbon that is very smooth and actually have some warm fresh bread flavors. It runs around $10 is very, very good. Something always nice to have on hand.
Old Forrester 100 proof, runs around 13, has very classic bourbon flavors and is also very good.
Weller 12 Year Old Bourbon runs about $17 is an amazing value, it's very similar to the Van Winkle Lot B mentioned above as they are both wheated bourbon and the same age, but it is not as refined as the Lot B, but it is half the price.

Scotch:
Scotch is an entirely different animal, bourbon and Scotch are always lumped together. But other than their appearance that is about as close as they are. I really love Scotch and I would say that I prefer it to bourbon. There is an air of sophistication to Scotch that doesn't exist in the rustic charm of bourbon. I am not very knowledgable about blended Scotch at all. There are two primary types of Scotch, Single Malt, made of 100% malted barley and within one distillery. Then there are blends, made of different single malts and combined with other aged grain spirits, either corn, rye or wheat. Most serious Scotch drinkers prefer Single Malt, but Blended sells much better and provides much more income and is cheaper to make. Another term is peat. Peat is decomposted heather, harvested in blocks in Scotland and used as a fuel source that fire the kilns that dry out the barley before it is distilled. Peat adds a smokey flavor and the single malts from the Isle of Islay contain the most amount of peat and thus the smokiest flavor. Peat is often viewed as an acquired taste or a "love it or hate it" thing. I personally love heavily peated Scotch, but many do not. All Scotch is peated at least mildly, with the exception of Glengoyne, but most mainland Scotches, (highland, lowland, speyside, Campelltown) have low levels and the smokey taste is very minimal.
The most famous of the blends being Johnnie Walker. I have had the Gold, which is a warm, spicy somewhat peated blend, running around $65. It is a very nice blend and my favorite of all blends, but a superior single malt can be found for less money. The other blend I have had is Johnnie Walker Blue, their top of the line 25 year old. It runs around $225, but can be found online as low as $145. I have never paid for it a friend gave me a dram. Personally I find this product to be the most overrated whisky in the world. I mean that. The Gold is much better and less than half the cost. The Blue is very soft and mellow, but not worth anywhere near the money, IMO.


Single Malts:
The most common and best starter Single Malt, IMO is Glenlivet 12 year. This is a very lightly peated, light floral Scotch with notes of apple and peach. It runs around $30 and if you want to get into Scotch, this is what I recommend. It will mix well with soda, but is much better IMO just neat in a glass. While it is common to see people drink bourbon on the rocks, very few Scotch drinkers drink Scotch on the rocks and what I've read is really frowned upon in Scotland. Glenlivet is an excellent product, and I highly recommend you pick up a bottle. If you've never really drank Scotch, I will warn you, the flavor is unlike anything else on earth. It took me a few glasses before I began to like it. Now I love the stuff. Glenlivet is a very good representation of many of the flavors that can exist in Scotch and will help get you acclimated.
Another extremely popular Scotch is a highland called MaCallan. This is aged in former Sherry casks and has many Sherrylike flavors. Personally I don't like Sherry, so I'm not a huge fan, but it is an excellent representation of the Speyside region of the highlands. They also now make a Fine Oak range aged in formed bourbon barrels, which I have heard good things about but am yet to try. MaCallan has grown tremendously in the last few years and thusly their prices have also climbed quite a bit.
The Islands of Scotch is where IMO the finest Scotches come from, these also have the highest levels of peat. One of my favorites is from the Orkney Islands called Highland Park, I have had the 12 year, 18 year and the 25 year. The 25 is probably the finest tasting thing I've ever had but at $300 a bottle, definately costly. The 12 year and most common runs around $40 and has strong flavors of heather, honey and some peat. An absolutely wonderful pour one of my favorites. The 18 is very similar to the 12 but more refined, it's around $80 and the 12 year is a better value.
Talisker is from the Isle of Skye and it's known for it's spicy peppery flavor, it is definately a winter warmer and has been described as volcanic. It was the favorite Scotch of Robert Louis Stevenson and their 18 year old is one of the key ingredients in Johnnie Walker Gold. Their 18 is sweet and smoky with notes of lemongrass and a spicy punch the the end, it runs around $60. They also have a 10 year old runs around $45 and is much bolder and more brazen than the 18 also has more maritime notes, it tastes peatier and has more pepper.
The Islays are my favorite whiskies. They are all known for their smoky and salty characters. Lagavulin, a very famous and well respected distillery makes a 16 year old that is viewed as one of the best. It has lots of salt, iodine and smoke.
Ardbeg, the smokiest of all Scotch, makes a very powerful 10 year old that smells like a bonfire and tastes like a BBQ. It's really quite good. It runs around $45. They also make a whiskey called Uigeadail, which is a mixture of the 10 some 17ish year old whisky and some nearly 30 year old whisky. One of the best around. Very smoky and intensely complex.
Laphroaig makes my favorite of all whiskies, the Laphroaig 15, it is a very robust, sweet heathery, smokey peat monster, with a distinctly medical character of iodine. It doesn't sound good, but it's resplendent. This is also Scotto's favorite single malt. Laphroaig also makes a 10 year old, which is even smokier and more medicial. This is definately a love it or hate it whisky. It's about $35 and really good.

I hope I've helped. I had no idea how much you know so I hope you don't feel as if I was talking down to you, but I wanted to try to explain everything, I doubt I did, but I tried. Please let me know if this is of any help or if I could be of any assistance. Also if I haven't answered what you wanted, I apologize, let me know and I'll be better next time.

 

[BobS]

Tim, that was a great post.

 

[Ru4scuba?]

Wow,

Some sage advice from some graybeards Herb...

As a whisky drinker myself, I think ol Lou gave you some of the best advice. Laphroaig, Ardbeg and Talisker tend to be a little rough for first timers...perhaps something a bit lighter?

 

[TimmyBoston]

Tim, that was a great post.

Thank you, sir.

 

[Greyfox]

Timmy Boston I do believe that you and I could enjoy a few drinks together. I mean we share a love of Van Winkle Lot B and Highland Park 18. All we would need is a good cigar for you and a bowl of Haddos' Delight for me. Ahhh. Life is good.

 

[Rughi]

Tim,
That was a great primer. I think your bourbon recommendations are right on, especially in highlighting Rare Breed and Buffalo Trace - those two plus a Weller 12 would be about the best trio for quality/price tradeoff that I could recommend to a budding enthusiast.

There is one detail that further explains why Rare Breed and Buffalo Trace are so superior in their niches. While neither states an age and thus only required to be 4yo, they are both actually a vatting of young, medium and older barrels in order to give a rounded experience of what bourbon offers at different ages. I haven't looked it up in a couple of years, but I believe RB is made up of 6,8 and 12 year old barrels. Likewise, If memory serves, BT was originally a 19 barrel "recipe" also made up of 6, 8 and 12 year old barrels - I think it was 11 of 8yo and 4 each of 6 and 12yo (maybe it was 9, 5 and 5, but you get the point)- but this is obviously a bit different in specialty bottlings for individual chains like Binnys and Sams.

Have a recommendation on a salty coastal SMSW without peat? That's a flavor for which I've thirsted in recent times that I've partially sated with Bruichladdich 15, Pulteney 12, Scapa 14 and a Signatory Clynelish 15, but except for the Clynelish they were all a bit fleeting in the brine for what I was looking.

Roger