The Taste of Barley

@RianC Agreed. I wold go further that even if you can tease out 3 dozen smells and tastes in your whisky, and it could be exceedingly complex...you still have to like it otherwise it's a waste of time.

A one time educational experience on something that is bad, but fun to review, like Lambertus, is fine.

But for the usual reasons we open the cabinet, to find something to enjoy, it means it has to be something you like. Even my favourite whisky buddies (who will all likely read this) are not enough for me to enjoy a dram of Lambertus (or Turv Exloo, or lambanog...).

@Nozinan - What is this famed Lambertus? It sounds ... er ... wonderful!? ;)

Yeah, I'd definitely agree with that as well. I'll also add that some days it comes very naturally, others, not so much; so I don't force it. That's when I'll either go for something 'easy' or simply put the bottle back.

@RianC,yes, Lambertus is definitely wonderful. It was worth 56 points to me. Jim Murray gave it 44 points. @Nozinan fewer still.

The 'wonder' is how anything can taste that industrial-chemical.

@Victor - Have you ever had the pleasure of a can of Fosters Lager? ;)

@RianC, the Aussie beer? Sure, for about 30 years now, though I prefer it draught than out of a can.

Are you suggesting that Fosters is nasty? For me a lot of beers get nasty in cans, and even bottles. I don't like the pasteurization, preservatives, or contact with aluminum.

@Nozinan I want to try this Lambertus one day!

@OdysseusUnbound, I have a Connosr member friend who was not kidding when he said that he liked Lambertus 10 yo Single Grain Whisky, though @Nozinan may have thought that he was kidding. In this Lambertus-bashing context it would impolite to mention his name. There is no accounting for taste.

@Victor - You may very well get better stuff than we do - our Fosters is brewed in Manchester UK (or it was iirc) and yes, it tastes 'tinny'.

I'm with you though, most if not all tinned lagers/beers lose something and gain a metallic taste.

Bottled cask ales all the way for this kid!

@OdysseusUnbound I considered adding it to your samples...but I wanted to leave to possibility of meeting you again...

@Nozinan That may be a possibility sooner rather than later...

Lambertus is a must-have experience!

What a great read and thought provoking. I don't necessarily look for peat, smoke or brine - but I do enjoy them. I don't mind subtle flavours so long as there is a decent concentration of flavour. In the last tasting I did with friends the Glengrant 10 was the last whisky we tried and it paled in comparison to what had gone before. However, I'm sure that it is quite enjoyable based on it's own merits. I'm keen to look into some other malts without the complication of peat or cask finishes. However, based on my last bottle of Bunna 12 I would not consider that a barley forward malt - it was laden with sherry in a way that would compete with most recognised sherry bombs. So what are other readily available examples of malts with prominent barley notes?

@Hewie - I'd say Arran, AnCnoc, Benromach, Springbank and Clynelish from my experience. From the small samples I've tried of Cragganmore and Bruichladdie I'd say those were in a similar vein.

I wouldn't say they were 'naked' malts but that the malt was the driving force and easily recognisable.

I'm sure there are many more and that some would disagree with my selections.

@RianC I like Cragganmore. I’ve often recommended their 12 Year Old as a “beginner” scotch. Not in a condescending way, but it isn’t smoky or fruity or “sherry-driven” so folks can taste a simple, “friendly” whisky.

@OdysseusUnbound - I remember it as being fairly spicy and malty and can see why it would appeal to those unfamiliar with scotch. Always gets favourable reviews.

I'm keen to try it again as my taste was on a golfing holiday, in the evening, after a 'few', so am perhaps a bit hazy. It was definitely like-able.

@RianC All I have as tasting notes from the last time I had it are as follows:

• honey
• cinnamon
• almonds
• grosses galettes (it’s a French-Canadian thing- basically a sweeter, more crumbly tea biscuit, typically eaten with sucre à la crème)

To be fair, I was at a wedding.......with an open bar.

@OdysseusUnbound I'm sure you enjoyed yourself, but I'm equally sure that the open bar could not compete with the open bar at the last wedding I attended....

ECBP, AP30, Macallan CS, Laphroaig 18, I could go on......

Thanks @paddockjudge

@Nozinan There were only 5-6 people drinking scotch and we managed to go through a Cragganmore 12 and a Glenlivet 15. Not a huge selection, but what we couldn’t get in quality, we made up for in quantity. Though I must have eaten something “off” that night as I felt very ill the next day.

@OdysseusUnbound Those bacon wrapped scallops will do it every time.

@BlueNote I ate the salad appetizer. I figure that was it. I now try to stay away from vegetables as much as possible. Seems to be working so far.

@OdysseusUnbound -Yes I seem to remember being in particularly high spirits as I'd won that days comp (1st time for everything!). Don't think I did so well the next day . . .

@Nozinan - That's the open bar from the cloud palace above Mount Olympus, surely ;)

@RianC No, it's real, as real as the copper cliffs of Sudbury

For a barley fix these days I am most inclined to drink an unadorned malty beer, a lager or a Pilsner. There is something satisfying in being able to consume a pint of the brew for the experience of volume also.

@Victor I hear you. I'm drinking more ales now days - kind of gone off the super hoppy IPA's and APA's. Give me a good real ale where the malt shines through

@Hewie @Victor - I've said this before I'm sure but if you ever spot Bengal Lancer (Fuller's) IPA don't hesitate. It's an old style English IPA, so relatively lightly hopped, but so malty and refreshing. Might well be my favourite ale.