edit: I see it's mentioned in other comments here
I hesitate to call this type of uncontrolled testing junk science, but it definitely doesn't demonstrate what it claims to, imho. Super popular with the "well actually" crowd, however.
Addendum: I have personally, on several occasions, failed to replicate this result in a study where the subjects are not tainted with false knowledge. Blindfolded drinkers who are given a glass of red and told nothing about it usually know it's red.
For better or worse the marketing and tasting notes impact my enjoyment of the spirit. Any results I learn tasting "blind" don't generalize to my day to day experience. As a result I've mostly stopped doing blind tasting.
He (the prof) always took joy in how much variation there was in the wines students deemed "best", given our relatively inexperienced pallets. One's favorite was as likely to be pulled from a $150 bottle as an $8 box.
FTFY.
Preferring Laphroaig PX over a Yamazaki has nothing to do with the quality of either, but with personal preference. You just cannot compare a heavily peaty/smoky whisky with one that is neither.
The results for Yamazaki include: smooth mizunara hakushu hibiki
While the results for Islay include: peat smoke barley caol
Actually, you seem to have provided a comparison yourself: one is heavily peaky and smoky, and one is not. Seems like a pretty good comparison to me.
And you can _absolutely_ compare a peaty/smokey whisky to one that isn't. Why can't you? Peaty/smokey isn't the sharp divisor of preference that is insinuated in yours and other comments. Peat is delivered in very unique ways across distilleries and in my tastings I often have folks strongly dislike Ardbeg Corryvreckan but adore Lagavulin 16 (as an example).
Speaking of world whisky, if you can find it, try Kavalan Solist Vinho Barrique. It's one of my favorite single malts in the past couple years.
I liked it that much. I've tried a couple others. The sherry cask one I liked, and the others, not so much. I think they're just young, still.
If you're in or around Taiwan, I think you can get the Solist Vinho Barrique for under $100 US, which is a hell of a deal. In the US, who knows. Definitely taste it first before you go all in on a bottle.
For me, drinking a really smokey whiskey is like sitting next to a camp fire on a cold night. That feeling is probably why I enjoy them.
The biggest hits I see in tastings are Talisker 10, Lagavulin 16, and about any Kilchoman. I haven't kept track but I'd say 70% of people find themselves really enjoying one or the other (Tally is pretty lightly peated). Ardbeg 10 and Laphroaig 10 are the most divisive...people love or hate them, and to that point yeah, maybe 40% of tasters love one or other. Bunnahabhain, Bowmore, about 50/50.
I've never had much Ledaig, I think only the 10 year. I'm going to have to grab a bottle of that 18 year sherry finish, that sounds good.
My point is: sure, if you don't like pungent alcohol flavor (another suggestion: dilute with water!). But there are other flavors you can get in your whiskey besides swamp muck. :)
Also I could google it but it’s more fun to discuss - what is a bonded expression, and why do you consider a non-bonded expression of something available bonded to be better than a non-bonded expression of something that isn’t available bonded?
* The product of one distillery
* The product of one distilling season
* Aged at least 4 years
* Bottled at at least 100 proof
For the most part, as a consumer, you don't care about these particulars. For instance, 50% ABV is on the high side for what's pleasant without dilution.
However, a distilling brand that can produce a bonded bourbon or rye expression is probably not playing games with their non-bonded bourbon or rye; that there is a bonded VOB strongly suggests that all VOB bourbon comes from VOB distilleries (and isn't sourced from MGP or simply relabeled Heaven Hill). So you can pay a little extra for the bonded VOB, or just buy regular old VOB trusting that their ability to produce bonded bourbon means their non-bonded bourbon is just as good (which is a safe bet).
An annoying thing to be careful about: just because someone produces a respected (or bonded) bourbon doesn't mean their rye is trustworthy, and vice versa. Distilling brands do brand extensions into other whiskeys by sourcing from other distilleries and rebranding.
https://www.gq.com/story/bourbon-whiskey-family-tree
That said, I find from year to year my preferences change, since I doubt it’s the whiskies themselves changing very much.
When trying Wild Turkey make sure to take note of which heat version you are drinking.
I like to pair a peaty Scotch with a heavier cigar from time to time. Lovely.
The correct technical tasting note for that is "old crofter's socks".
Never actually had japanese whiskey, but definitely have had islay and highland varieties of scotch -
Wondering if preference bias for islay style is the factor here, where the selling point is not 'subtlety' or 'smoothness'..
much in the same way in the beer world that e.g. the smooth/subtle flavor of english bitters are underappreciated stateside because we are hop-crazy for nuclear IPAs..
It's basically the opposite of the beer market.
Backing up your argument, Alberta Premium sells in Ontario government stores for 18% of what the Whistlepig goes for - in your choice of glass or plastic bottle.
Doesn't stop the hype train though. And I get it, it's lesser known, most of the branding is beautiful. Japan has a cache to it and do details right.
But in my opinion, it's not exceptional whisky like a nice scotch.
Only thing we disagree on is Sherry casked whiskies. I don't like the effect it had on the profiles. I stay away from them.
Every scotch I tried that is less than about ~45-50 USD I really hated, is there anything good that is cheap?
The other Islays you haven't tried include:
* Laphroig, which adds a huge medicinal flavor to the wood and smoke in Lagavulin.
* Bowmore, which tends towards leather and fruit flavors (they do some interesting wine cask expressions). Kilchoman is similar, pricier, but with even better casks.
* Ardbeg, which tends peatier/smokier than Lagavulin but not as iodiney and briney as Laphroaig.
The other two you like, the Macallan and the Balvenie, are very mainstream Speysides. No peat, lots of wine flavor. It's easy to find a lot of whiskeys in the same region and all will be better values than the Macallan (which is one of the world's most popular single malts and priced accordingly) and the Balvenie, which is solid but also grocery store scotch. I recommend GlenDronach 12 or 15 if you want to explore the sherry-bomb character of the Macallan 18 (GlenDronach is probably the scotch most like Macallan that isn't called Macallan), and Glenrothes if you just want to explore the cereal/vanilla/caramel malt characteristics of Speysides. Both are ~$50-$60 priced well.
Glenrothes is the first scotch I recommend to anyone who loves bourbon and thinks they hate scotch.
Also it will get you way drunk.
Corryvreckan ... is more so. Tasting notes: refinery, bed fire, shipwreck. The distiller must have been out for a pint or five with the other distillers on the island ragging him about "too much, over the top" and decided to show them what "over the top" really was. Worth a try and good in its own way, but not for everyday.
That is exactly what happened. "Did you say Glugglugvulin? Cory is IN. THE. HOUSE."
£100/l on Amazon. Blimey.
(https://amzn.to/2uvAaJr, aff.)
Try Bruichladdich Islay Barley. It's heavy on the saltwater characteristic that Talisker and other Islays have but is overall a bit lighter in both color and taste. I don't recall which vintage I had, which supposedly makes a notable difference for this whisky.
Kilchoman is another Islay that I enjoy a lot.
If you want to delve further into the world of peat, checkout Ardbeg and Laphroaig 10. Laphroaig has other nice varieties like Quartercask and PX that aren't as peat-centric. Ardbeg also has a wide variety of offerings to explore.
Of course I would recommend trying before going in for a bottle on all of these since everyone has their own tastes!
There's also a now defunct distillery from Islay called Port Ellen where it's still possible to get hold of stuff that was in the casks when they went under, maturity here ranges from 22-30+ years and they will start distilling again in the coming years, so there is something to keep an eye out for. I would never recommend people to buy an entire bottle of Port Ellen since the cheapest one in my country is roughly ~$1000 and it's not just THAT good regardless of how much money one have. But if you're ever in a whisky bar which has good enough inventory a dram of Port Ellen won't ruin you.
Staying on Islay, Ardnahoe is a new distillery which started distilling spirits this spring so the first bottle of what can legally be called whisky will probably be available in 3 years. There's also two independent bottlings from anonymous distilleries on Islay called Smokehead and The Ileach.
Leaving Islay and traveling the neighboring Jura which has a distillery with the same name, Jura Superstition is their peated whisky.
Other than whiskys from Islay, Jura and Skye (Talisker) I'm quite fond of Highland Park (any bottling pretty much), Oban 14 and anCnoc Peatheart Batch 1.
You should also try different bottlings from Bunnahabhain, Talisker and Lagavulin. My current favorite whisky is the Lagavulin Islay Jazz Festival, bottled in 2017.
For under $45, see if you can find Talisker Storm (my shop has it on sale around $32 quite often). The Laphroaig 10 can be had under $40 if you look around. Feels like an oddball but Johnny Walker Green Label would be a good one to try - I believe Talisker is a primary component - it is blended, however it is a blend of all single malts. I’ve had it for $33ish, on sale, should be able to find it under $40 if you keep an eye out.
Since you like Macallan (I assume sherry oak?) you might like one of the older Glenfarclas (for the example the 25yo).
I don't know how whiskies are priced in the US but the "cheapest" whisky I like is Tullibardine 228 (burgundy finish). I think I payed 30€ for it. Glenmorangie Quinta Ruban (port finish) is also very affordable.
Aberlour doesn't really fit in here but the 15yo and 18yo are worth checking out if you haven't already.
Aberlour is basically pin compatible with Macallan, and the two whiskies are distilled walking distance away from each other. Aberlour has the one NAS scotch --- A'bunadh --- that I've really liked; it's a bargain sherry bomb that I'd take over Macallan any day.
With that out there, I don't get the buzz over Japanese whisky. I've got several solid, highly reviewed expressions, including the 2013 sherried Yamazaki that Jim Murray put on the map. I've done several blind tasting with friends, some of whom are afficionados and some of whom are not, and that Yamazaki never comes out on top. If I do a sherry-finished flight more often than not the sherried Kilchoman finishes first or second, with the Yamazki usually beating the Glenmorangie Lasanta and not much else. Laphroaig PX either wins or comes second to the Kilchoman.
Japanese whisky is good and they're consistently making the best whisky that's not coming from the island. But (IMO, of course, this is completely non-objective) the best expressions are still coming from Scotland.