Finally tried Laphroaig

[wildrover]

So I wanted to experience what peat flavor really is, and I am shocked. When people describe it as smokey, I can see that some, but Laphroaig cleared up any wrong ideas I had about peat flavor. It's like sucking on peat moss It's honestly something I'm going to have to get used to, although I could see me getting used to it in time.

I have no idea what the peat PPM, I believe reading it's around 50 ppm? Apparently not only is the malted barley smoked heavily but also the water used from the island is also peaty tasting, so it adds up to a lot

Anyone in to this style?

[olddog]

My daughter bought me a bottle back from Scotland, I could not drink it, I ended up diluting it and redistilling it to get rid of that god awfull taste, I much prefer my own likker.


OD

[wildrover]

My daughter bought me a bottle back from Scotland, I could not drink it, I ended up diluting it and redistilling it to get rid of that god awfull taste, I much prefer my own likker.


OD

Ha! Yeah I certainly make smoother whiskey then that. But I don't think I'll go as far as to redistill it

[HookLine]

I managed to get through a bottle over several weeks, but won't be running back for more.

[mensdomain]

I have had a few bottles of it love the stuff.

[Stilly]

I bought my first bottle of 1/4 cask Laphroaig last winter. At first I was not pleased with the heavy peat flavor. Over time I have really come to enjoy it. I can take one ounce and make it last for a good long while. I don't think it is something that first timers instantly like. No one I have poured it for who was new to it has instantly liked it.

Its funny, I had the same impression of Sazerac Rye, but with time I have come to like both and contrary to popular belief I think both have changed for the better after the bottle had been opened and exposed to air for a while.

cheers
stilly

[wildrover]

I bought my first bottle of 1/4 cask Laphroaig last winter. At first I was not pleased with the heavy peat flavor. Over time I have really come to enjoy it. I can take one ounce and make it last for a good long while. I don't think it is something that first timers instantly like. No one I have poured it for who was new to it has instantly liked it.

Its funny, I had the same impression of Sazerac Rye, but with time I have come to like both and contrary to popular belief I think both have changed for the better after the bottle had been opened and exposed to air for a while.

cheers
stilly

Glad to hear from a couple people that enjoy it, and that you didn't like it right off the bat. I have to admit it's already growing on me a little bit. It's at least something I can enjoy with certain friends that enjoy scotch.

[HookLine]

I did find it became more friendly after some practice.

[Barney Fife]

My first --good-- Scotch made me wince(I was about 16 or 17...), and my uncles laughed and then said it was "an acquired taste". They were right, too! The flavor is one that is so unique, our first reaction is to automatically dismiss it as "bad". But with repeated force feedings, we get used to the new flavor profiles, and these new flavor nuances begin to take shape and develop in our mind. Sure, some will never like it, but many will grow to really enjoy its uniqueness. Still, not something I will want to drink every day, and for sure, a new bottle will not be emptied in one sitting(or even one month), but every new bottle is an experience, and is truly delicious and inspiring. But not for everyone...

Very much like most everyone will like and enjoy, from the first get-go, a plain jane factory cheese, while not everyone will like, or even learn to like, some of the world's more obscure and strong cheeses. For a more direct reference, the world's most expensive and sought-after mushroom is white truffle, yet the few times I've tasted it, I remarked it was a most vile-tasting item! And at over $2500/lb, I won't even try to acquire a taste for it! Gimme the simple, and free mushrooms I can get from my yard, and the simple and cheap Kraft cheddar cheese, every day.

[olddog]

I won't even try to acquire a taste for it! Gimme the simple, and free mushrooms I can get from my yard, and the simple and cheap Kraft cheddar cheese, every day.

Its like your mother in laws bad cooking, a shock at first, but you get used to it, it does not make it any better though


OD

[blind drunk]

It's button mushrooms and malty scotches for me. Never liked the taste of truffles or kerosene But I do like a nice parmigiano-reggiano now and again ...

[whiskymonster]

a scottish boss i used to work for kept a bottle of laphroig as his personal supply.

personally i hate the stuff, and anyway, scotch makes me crazy.

however, the outburst from a born and bred scotsman when you tell him that his whisky tastes like mud is a sight to behold!

eyes nearly popped out, followed by a ten minute lecture on how much effort was put into preserving the peat flavour from the water, and the development of complex notes etc etc ad nauseum.

to which i reply,

"so what, they make it with dirty water?"

i thought he was gonna have a fuckin heart attack!

i managed to keep a straight face nearly all the way through.

"ach ye dinna ken ya fuckin heathen!"

funniest thing i saw in a good while!

j

[wildrover]

"so what, they make it with dirty water?"

i thought he was gonna have a fuckin heart attack!

That cracks me up

[Samohon]

Opinions differ, especially with Laphroaig...

Got a bottle given to me, tried it, did'nt care much for it, blended with some UJSSM and its a fine drop... So fine, I keep it all to myself...

[whiskymonster]

of course, with variety being the spice of life.

just that personally, and i dont know or care to know what it it that causes it, scotch makes me crazy. i mean proper patrick bateman kinda crazy!

scotch is an aquired taste, and i have learned to hate it after too many nights in the cells, and too many apologies to friends.

i can drink any bourbon like water though.

weird innit?

j

[wildrover]

So I had some more tonight with dinner and I figured out the flavor that was throwing me for a loop. The salty seaweed flavor! Now that I recognize the saltiness it's hard not to taste only that. I have to say it's growing on me... ever so slowly. But salty was not a flavor I expected.

[whiskymonster]

salty seaweed? so they use dirty seawater?

[Dnderhead]

"salty seaweed? so they use dirty seawater?"
the barrels are stored near the ocean and git rain/fog /sprayed from it.

[Usge]

I always thought it taste like a fishing boat on fire. Seriously, the "dirt" (peat is dried dirt) is funky. A few of those Islay distillers are by the sea like Dnder says. (ardbeg included) They still malt the old way...on a canvas floor, hand raked, and burning that oily, swamp water peat to smoke the peat dry. That's what gives it such an intense "smoke" flavor. Basically, those kinds of scotches taste like where they came from. If the distillery is in the mountains and using mountain water runoff...there's heather and flower and sweetness to it (and to the "peat"/dirt as well). So that can be reflected in the scotch. They don't "use' peat in the scotch...they burn it to smoke the barley dry. The phenols come from the barley husks..that have been smoked with burning peat and that is reflected by the ppm (parts per million) rating. The higher the number, the more "peaty"/phenolic it is.

Some areas..they don't use peat at all, but charcol, or hot air furnance to dry. But, mainly in Islay where these scotches come from...they are mostly all big on peat/smoke. There is one scotch I know from Islay, that no peat was used to make it. It's called Bruichladdich (sp). It's yellow..like piss, and tastes kind of grassy/sweet. It comes from the mountain just off the coast of Islay. So, even within areas known for a particular "style" of making, there are varietals.

[beelah]

I have to say when i tasted that big peatty taste I wasn't taken by it, however the first time my wife had it she loved it and up to that point was a Scotch haiter. Now is loves the peaty-Isly stuff and I too have aquired a liking for it, but still, nothing better then my own white dog!

[rubber duck]

I kinda like that big peaty flavor, it's something different and I enjoy it in moderation. If I'm going to drink a malt whiskey that doesn't taste like peat I can think of a few domestic micros that I like better than anything from Scotland.

[Beerlover88]

I've always been a fan of Bamberg Rauchbier (German beer made with alderwood smoked malt), so Laphroaig tastes like a little bit of heaven to me. One of my to-dos is to smoke some corn and see if I can make a smoked bourbon.

Beerlover

[beelah]

Beerlover88 I am going to have to try that beer you mentioned and also see if I can smoke some of my own barley, as I live where Alder is seen as a weed wood, just like vine maple, which I have used with good success in aging soe of my whiskey. When charred nice a dark it will impart a nice maplesugar flavour.

RD, on the question of local micro-distillers, I just saw an artice on the local news about a new independent distiller on Vancouver Island , on the west coast of Canada that is making single malt from barley grown on thier own property. It use to be a dairy farm which grew alot of it's own feed so I gather the land is good for barley.

They say there are a number of investors, who are looking at a long term investment. The first product has been extracted with beautiful copper pot stills made in Scotland, just like the bigboys use. They were just in the procees of barreling the raw alcohol, with the first tasting in 3 years. There is another distiller in New Brunswick that makes a single malt, which will make at least two in Canada. I just hope that the big corporations donl't buy them out.

I will see if I can find the web page and post it here.