So, what are you drinking now?

@A'bunadhman Buy an "alcoholometer". It's a type of hydrometer specifically for measuring ABV. I've always wanted one for myself. I see there's a few on eBay for under $20.

@Wodha Thanks for the info. I imagined they would be an expensive item; I wonder how accurate the $20.00 job would be? This could be fun!

I also had an Ardbeg Ug last night; it's impossible to find here so I'm trying to make it last. To my tastes though, I prefer the Cory, which I'm saving for really special occasions.

Lagavulin distillery only 2010. The Lagavulin distillery only drams are the remains of the distillers edition.This one is from the 1991, one of my favorites. We picked it up at he 2010 festival. My tasting notes: I bloody love it. end of. Wish I had bought a few more bottles.

We met at the local whisky hang out last night and had several 18 yr old expressions with several people from work. They were all quite new to the experience and it was quite an education for all. Self included.

I have been receiving texts all weekend from folks acquiring new bottles for their collections and hearing rave reviews of the experience.

What great fun to introduce others to something new.

Watched the final, and thrilling, race of the NASCAR series this afternoon/evening. After a couple of Wellington Dark Ale (craft brewery in Guelph, Ontario) beers, I decided to have an Evan Williams Single Barrel (2000) to get into the NASCAR 'spirit'. In a tribute to this years well deserving champion Tony "Smoke" Stewart, I am currently sipping a glass of Lagavulin 16.

Old Pulteney WK449. I wish this bottle wouldn't lose volume with each pour. I need a magic bottle.

Drinking the last of my JW Blue while cleaning around the house. I agree with those who say that it is vastly over priced, but can't agree with those who question its quality.

Had an Auchentoshan 12 and Strathisla 12 while playing cards tonight. The Strathisla is one that has improved as it has been open.

Aberlour 10 (43%) vs. Balvenie Double Wood (40%). Two entry level Speysiders, both matured in both ex-Sherry and ex-Bourbon casks. Hence, quite similar. Balvenie maybe a little more expressive on the nose, with honey and more "fruitiness", but the Aberlour is definitely more tasty, exhibiting quite some spicy notes on the palate. I have to mention I really noticed a big difference in the texture of these two whiskies, the Aberlour having a 3% higher ABV really attacked my taste-buds, compared to the smoothness of the Balvenie.

I'm drinking the first dram off of an aberlour abundah batch 36. I ended up picking my wife up from work and she suggested we grab a couple of bottles of scotch. I've been sticking to pleated whiskers generally so this is a bit of a revelation for me. Based on initial impressions, the aberlour will have a permanent place in my cabinet. I'm pretty excited by this new to me discovery.

(as I sit here and do a side by side for a friend who was trying to convince me he didn't like rye, but eagle rare is better than blanton's,... verdict,. he's delusional) Bunch of Scotch guys here, I generally prefer bourbon. Question for the scotch guys. . I like good scotch, Auchentoshan (21) was what converted me in the first place,.. I graduated per se to Lagavulin (? mid grade one I think ?),. . much more pungent peat, . . yet, I still generally prefer a fine bourbon. Long about moral of the story is, I come from a bourbon background. I love the caramelly, vanilla subtleties in it, more so than I do the peat and drier notes of scotch. . . Is there a middle ground scotch between the two aforementioned ones that I should be trying?

I have just poured a generous measure of Ardbeg 10 and it is a good Whisky that never disappoints but, it would have to be the most civilized Ardbeg I've ever tasted: Perhaps, someone from up North has been putting a broom through the place?

Like I said, a good Whisky but rather mild mannered compared to the 'Thunder and Lightening' offerings I have come to expect from this, one of my favourite distillers. I was told at Talisker that these days (1980's) a narrower 'cut' was employed as insurance against any harshness in the palate but that they felt a lot of Whisky magic was in the broader 'cut' and subsequenyly lost in the finer, cleaner 'Cut'.

Perhaps, this is what has happened at Ardbeg? I know that Glenmorangie has always been 'tall stills and narrow cut' minded. They may have some imput in the style of Ardbeg 10?

@cld253...very interesting question...you might want to start a new discussion thread with the question to generate more response.

I don't have as much tasting experience as most on this site, but my first thoughts for a 'mid-point' between peat and the vanilla/caramel goodness of bourbons are four fold. Highland Park 12 would be somewhere in the middle, closer to the peat end of the scale. Auchentoshan 12, to my taste, has toffee and almond notes. Certain Speyside whiskies may fit the bill, though I can't begin to suggest specifics. Otherwise, anything matured in a bourbon barrel might work...again, I'll leave specifics to others.

I agree with you though that the US offerings are unique as they get 'first crack' at the new wood of a barrel, to bring out the oak/vanilla style notes.

@cld253, as pudge said, when you like (natural) caramel and vanilla, you like the flavours of oak. It sounds like you may like a malt whisky that is aged in new or second use barrels. Beyond the first re-use of the barrel, the wood flavours are going to drop off radically. I had a sample of the US malt Stranahan's, which used new wood, which was probably along the lines of the flavour profile which you are describing: no peat, barley-malt grain flavours, and very rich wood flavours all in one. They don't age it long, but then, they don't have to, because they are using new oak.

@cld253 Try Stranahan's. It's an unusual whiskey with what I found a flavor profile half way between Bourbon and Single Malt. stranahans.com

Just cracked a 1992 (bottled 2005) Talisker Distillers Edition. Lovely stuff with just enough sherry influence to integrate nicely with the peppery smoke but not dominate.

Been working on a bottle of Glenmorangie Quinta-Ruben. Lots of sweet and a little depth. Quite nice to finish of the day.

I cracked open a bottle of Dalwhinnie 15 to have along with Thanksgiving dinner tonight.

Big Peat, I really like it though it is a little bit to young. I love the spicy and peaty taste. Not a big hitter but deserve to be on the team.

Talisker 10? but not very high on vanilla. the peat is not too present and the malt core is first class. @cld253

I've just been given an early Birthday present: 'Looking forward to my first experience of Auchentoshan 'Valinch' though the admonition to, "Add less than a drop of water to reveal all its' character", has me somewhat baffled! I expect that they mean no water (?).

It has been my experience that it is younger Whiskies that benefit most from a few drops of quality spring water or better still Pure Rain. However, I'll do it their way,neat, and add a drop or three of rain if required - They (Auchentoshan) should know best.

More later...

I spent my whole Sunday afternoon with the Auchentoshan 50 Year Old 1957, cask 479. Brrrrrrrrrrrilliant!

Finally cracked open my Highland Park 18, wonderful whisky.

Bowmore 10 yr old - TEMPEST

Was so pleasently surprised with this whisky... at 55.3%, I figured i'd have to add a splash of water... but NO -- this is just right as it is.

It's got a nice coastal feel and a touch of smokeyness.

@Pudge72

Wow Pudge72 - i recenlty finished a Strath and aggree 100% - seems it got better once it was opened.

A nice wee dram of Balvenie 12yr Old on a cold windy night.

@Fergie71...yeah, at some point, I will need to amend my review score to an '81' or '82'. It's turning into a pleasant surprise.

I opened the 'Tosh "Valinch" and followed the makers' instructions - Neat, and let it sit in my taster for about an hour with the lid on. The first small sip seemed a little out of balance; I'm not sure 'out of balance' is an accurate description, but the various facets seemed to be pulling in different directions. After a few good swirls and more time, the parts came together very nicely and I expect that it will be one of those Whiskies that keep on improving 'til the last drop! 'Hope so.

I'm not sure the no water advise is the best way to go, but it may well be. I emptied it into my large decanter and we shall see what happens. At present, it is showing a delicious lemon, lime character, an attractive Whisky nose that is quite nutty and a fine palate of honeyed spice while the finish is long and suggests mandarin (?)...at this stage. I'm sure this Whishy will change over a couple of weeks!

@A'bunadhman I've also been drinking the Valinch recently, however i didnt leave it to sit for any length of time. It was a simple pour and sip! Really enjoyable dram when taken neat i thought.