Whisky Tasting

Coincidently Doug went to a whisky tasking in France and I went to one in the UK within a few days of each other. He impressively cycled MILES to get to his (not much point going if you have to drive and cannot drink!)

The lady who talked us through it all was super keen on whisky. Was interesting.

Don't know the person behind the bottles here - unfortunate timing of the photo for him anyway :)

These are my very quick notes to remind me what we had:

Auchentoshen - Cambell town - 17 year old - loved it

Glenlivet - Speyside - 24 year old - no 

Glen Spey - Speyside - 21 year old wine cask - ok

Cadenhead - Special blend matured for 12 years 30% blend added after 12 years - 24 year old total. Sherry cask. Horrible

Tobermory - Mull - Bourbon cask - 21 year old - ok

Springbank - 2.5 times distilled - lightly peated - 15 year old sherry cask - liked

Islay - (Lagavulen) 3rd use sherry cask ie pale colour - loved it

Special experimental from cask - 30 year old Islay - this was in a mini wooden cask that you can buy and make your own mixes in. I thought it had added a too woody flavour though. Maybe the cask needed filling with sherry for a long time first or something

For each one we tasted, we tasted it then added literally one drop of water and then tasted it again. This made an amazing difference to the flavour and it was interesting that some people preferred before and some after, differently for the different whiskies.

I was most AMAZED by the 7 year old Lagavulan - was my second favorite (or possibly favorite I would need to try the Achentoshan and it side by side). 

Reenforced my view that I am not mad on things from port and sweeter casks.

She talked a lot about the bad effects of chill filtering also, so interesting to look out for.