Whisky from specialty malts

[zirtico]

So far, my scotch made from pale malt extract has been excellent. To try something new, I was thinking of using some specialty malts like amber malt for example. Has anyone made a whisky from pure amber malt? I'm assuming it should be perfectly drinkable and have more intense notes of toffee and caramel. Is there any reason not to do it? I'm really curious and want to see how this turns out but if someone has had bad experiences, then I'd like to know. Thanks!