barley
+
rye
corn
(other grains >:( )
+ distillation
+ barrel aging
= whiskey
It’s that last part that creates the most variation. I never developed an experienced palette. I just like peat smoked barley. :D
That peat smoke can be a bit much. Islays are, for me, an acquired taste. I get what they’re going for but I’m always left wondering why they wanted to get there. I don’t mind a little peat smoke flavor but if I wanted to drink coal cut with diesel fuel....
Anyway, I like my bourbons and will latch on to the occasional Speyside or Highland but the Laphroaigs and such are a bit much for me.
My grandmother baked bread in a peat-fired stove on her farm in Ireland. My first sip of an Islay 40 years later brought me right back to her kitchen. Very pleasant memories.
Have you tried Caol Ila? The twelve year old is something special...
Have been dabbling with Lowland Scotch lately. Glen Kinchie is the excellent example of the style. A hint of toffee and “buttery”. Very nice in the summer months. Not at all smokey, however.
Great thread - thanks for posting.