Your favourite 10yr old single malt and why

[winelover]

Talisker

Great aromatic notes and real island whisky taste (can you smell the sea air?) and not to mention, packs a punch at 45.8%. Prefer this to the smoother 18yr old. Love the honesty in this whisky.

[dicko]

I'm very much a scotch newbie (preferring rum at this stage). also seem to have had more 12 yr old stuff then 10.

but...

Ardbeg 10 year old. this definitely has that sea breeze, sea spray if you like that and woody spice

[khomeinist]

I think you guys summed up the best 10 year old malts pretty quickly. Ardbeg and Talisker are both excellent. Talisker 10 has gone up a fair bit in price the past two years, but it still remains a beautiful drink. Personally, I prefer the 18 and 25 year old expressions, but the 10 is quite respectable.

I have also had good independent 9-10 year bottlings of Caol Ila and Highland Park. I am sure that many more exist from other distilleries.

This is probably profane, but for my palate, single malt scotch and higher end cognac/armagnac blow rum completely out of the water.

And yes... this includes Zacapa X.O. The sweetness is typically way out of balance with even the best rums. My opinion. Grain of salt. Etc.

[Rogers72]

Chalk up another vote for Talisker 10. It is one of my favorite bottles period. Toffee, salt, peat smoke in as perfect of a balance as is possible with 10yr for my taste. It's my "everyday" whisky.

[winelover]

This is probably profane, but for my palate, single malt scotch and higher end cognac/armagnac blow rum completely out of the water.

Not wanting to move this thread off topic, but completely agree. Would like to pursue my passion for armagnacs and cognacs further when time and finances (and then wife!) permit.

[habone]

Laphroig 10 yr...smells just like a camp fire

[ashen]

This stuff is pretty good, but I've little experience with liquor past Y2K (year I supposedly quit). Pretty strong, though.

[Ken Gargett]

nice timing. i have a 1500 word article on top end whiskies due today (planning on getting started soon) which will include a tasting component. let you know how i go. not just malts though.

[winelover]

nice timing. i have a 1500 word article on top end whiskies due today (planning on getting started soon) which will include a tasting component. let you know how i go. not just malts though.

Thanks Ken, looking forward to hearing about this.

[partagasd4]

Laphroig 10 yr...smells just like a camp fire

My favourite as well. The smokiness and bold peat notes are simply amazing.

http://www.laphroaig.com/whiskies/10yo/index.asp

[mazolaman]

Bruichladdich for me,from the same island as laphroig(Islay)but with a little less peat.

If you fancy a sample of Islay whisky,a very good blend is available,made entirely from islay malts,called Black Bottle.A really good drink,for a good price.

[Ken Gargett]

graham, thanks for the reminder.

this largely what i wrote for them with a bit of tinkering.

i've cut all the intro stuff.

Intricate plumage and ornate, extremely expensive, crystal decanters rarely play much of a part in high end whiskies, as opposed to a spirit like cognac. Even pointy end rums have are getting in on the act – look at the elegant Zacapa XO or newly released My *** '1703' for example. It seems that whisky (and forgive us if we use the spelling reserved for those emanating from Scotland across the board) is happy to turn its back on such trivialities and rely on what is in the bottle. It is almost as though the famous Scottish thrift still plays a role. Indeed, some of the most expensive bottles seem almost drab. If you think you'll impress a whisky lover by the container alone, forget it. There are exceptions, of course. Gordon & MacPhail 'Mortlach Generations' 1938 70yo, is exquisitely packaged, though you'd rather hope so with a price of $4,500 for a mere 200ml.

With whisky, it doesn't end there. There are those who'll insist that bourbon, and there is no doubt that the best are superb spirits as deserving of attention as any whisky, are nothing more than a subset of whiskey (the spelling for those made outside Scotland). Canada, Japan, South Africa, New Zealand, India, Brazil, Argentina, Bulgaria, Turkey, Ireland, ourselves and many more countries all make whiskies, in some form or other. Sometimes these are diabolical; others are superb.

Back in Scotland, undoubtedly whisky's spiritual home (pun intended) despite whatever claims others may make (and the Irish would appear justified in claiming its genesis), there is then the divide between blended whiskies and single malts. Many purists insist that malts are infinitely superior and will not touch the blended stuff. Others know only too well how wonderful a great blended whisky can be. A top effort from Chivas Regal or Johnnie Walker is compelling proof.

It can be strongly argued that spirits like the finest whiskies, cognacs and rums deserve the high prices they command far more than tequilas and vodkas, because of the age factor. Tequila, to take a popular example, has numerous examples that are highly priced indeed. Yet very little tequila is aged more than a few years, no doubt to the corporate accountants' delight as it minimises costs. The earlier mentioned spirits can often spend well over a decade or more quietly maturing away in barrels. Holding this sort of stock for many years is a very expensive exercise. When buying that special bottle of malt, a large part of the reason it may seem so costly is simply time.

Whisky, arguably more than any spirit, offers an extraordinary array of flavours and nuances. There are the basics offered by different regions (the whisky equivalent of wine's terroir) but within them, not only exceptions but an almost infinite number of variations. Islay and Jura claim the intense peatiness so beloved by many. Examples come from names such as Laphroaig, Ardbeg and Bowmore. On the other hand, the smooth, elegant whiskies of the Central Highlands offer little in the way of peat. The Western Highlands is said to impart a saltiness to its whiskies while Speyside, another great region, tend to the complex, floral, smoky end of the spectrum. Producers such as Glenfarclas, Glenlivet and Macallan will be known to all lovers of the dram. And so it goes.

So just what is available for anyone looking for that special whisky?

If I may head straight to a personal favourite (my preferences in whisky tend very much to the intense peaty styles, but those that prefer alternatives have equally valid choices), Ardbeg. Their '10 Year Old' was named by the world's leading Whisky writer, Jim Murray, in his 2008 Whisky Bible, for which he tasted almost 1,000 whiskies, as the 'Whisky of the Year'. I couldn't agree more. Calling it 'the most complex malt on earth', he talks of the 'omnipotent' peat but also of vanilla, butterscotch and golden syrup. While there is no argument over its quality, its profound peatiness make it a 'love it or hate it' whisky but one that everyone should try. Ardbeg have numerous other whiskies available at different times. Their unpronounceable 'Uigeadail' is even more intense. One sip and one can imagine waking up on a warm day lying on a bitumen road while someone cooks bacon in the distance. Another, more elegant style was their 'Airigh Nam Beist' Limited Release from 1990.

From north of Inverness comes one of Scotland's bestselling malt producers, Glenmorangie. Like many producers, they source the barrels to mature their malts from far and wide. Port and sherry casks are popular. Glenmorangie's 'The Lasanta' comes from sherry casks and evokes flavours of stone fruits, orange rind and raisins. Their 'Quinta Ruban' is from port casks seems more nutty though with plenty of citrus and touches of honey and oak. The 'Nectar d'Or' is from Sauternes casks and is more elegant with a hint of lime pie, ginger and baked bread. Their 'Original', a ten year old malt, tends to the floral and vanillin end of the spectrum.

Glenfarclas, from Speyside, who have a preference for sherry casks, offer aged malts – 8, 10, 12, 15, 21, 25 and 30 Year Olds. Very soon, they are to be joined by the Glenfarclas '40 Year Old' (its recommended price of $520 a bottle ensures it won't be for everyday drinking, notwithstanding George Grant, from the producer itself, believing that, ‘compared to other whiskies of a similar age, this has been priced to open and enjoy'). With more than 52,000 casks maturing in their cellars, they are also believed to be the only producer on the planet able to offer Single Cask Whiskies from 1952 to 1994. Often, only a single bottle will make our shores and they are not cheap – '1955 Sherry Butt' is $1710, for example, though many of the younger ones sit between $200 and $250 a bottle, which seems eminently reasonable, as they are almost unique and, to the malt lover, close to priceless. They vary greatly in strength as well. Most top whiskies sit around the 45% to 48% but the Glenfarclas '1968 Sherry Butt' is over 65%.

The Odd Whisky Company (www.theoddwhiskycoy.com.au) brings in something similar but theirs come from numerous different distilleries. Someone, somewhere, has good contacts. Hence, they offer (and sadly, though understandably, quantities and costs meant samples were not available for tasting so you'll have to take a punt), the 36 Year Old '1972 Prestonfield' from the famous Bowmore Distillery on the Isle of Islay ($510); the 39 Year Old 'Signatory 1963' from Glenburgie at Speyside ($580) at 58%; the 39 Year Old 'Tullabardine 1966' ($620); Bruichladdich 36 Year Old ($1,000), which spent time in a barrel from the legendary Bordeaux winery of Le Pin; and finally, the 70 Year Old Gordon & Mortlach mentioned above.

Another to use the services of other distillers is Hart Brothers, though their offerings are both younger (10 to 13 years) and less expensive ($70 to $75). Their '10 Year Old Linkwood' is vanillin and honey, linseed and walnuts. A sweet core with a delightful and extremely long finish and more finesse than most makes it a joy to drink. The '10 Year Old Bowmore' has a mild peatiness for those that are put off by the in-your-face style of other producers. A hint of cooked meats and a touch of iodine. The '11 Year Old Dailuaine', from a distillery that doesn't rank as highly as some, is nutty and less forthcoming with underlying oak. A little ginger makes for a pleasing finish. Finally, the '13 Year Old Speyside' has hints of truffle and, as one might expect here, a touch of a caramel note. A nice spicy finish but for me, the Linkwood is the pick of the litter.

There is surely no name, even if it be with blends, more famous when it comes to whisky than Johnnie Walker. 'Johnnie Walker Blue' is a duty free classic, of course and for good reason, but there is much more to them.

There is a reason that champagne houses look to their non-vintage blends, even though they may not attract the prestige of vintage and flagship champagnes. The art of blending is a special skill and so it is with whisky. Johnnie Walker's master blenders have access to over 8 million casks. Of these, only a handful will qualify for Blue. They must not only be identified but must meld immaculately with each other, replacating the desired style, year after year. There is complexity here with a hint of spice, figs and a nod to the peat. Above all, silky smooth. 'JW Green' has a touch of Linkwood material but Talisker is the key. A richly flavoured blend. 'JW Gold Reserve', possibly through the power of suggestion, evokes hints of golden syrup with some heft on the finish.

And from beyond the Scottish borders, something a little different. Tuthilltown Spirits is New York's first legal whiskey distillery since Prohibition, making spirits under the Hudson label. They have a range of traditional batch-distilled spirits, in cute, squat half bottles. The 'Hudson Single Malt' is all walnuts and barley notes with a hint of butterscotch. The finish is actually reminiscent of a very good rum, and none the worse for that. Their 'Manhattan Rye' is clean, fresh and with hints of chocolate. A mid-length spirit definitely worth a look. Finally, their 'Baby Bourbon' is ripe with hints of caramel and pleasant notes of teak.

Finally, and without opening up the entire Bourbon debate, 'Woodford Reserve' Bourbon from Kentucky must get a mention. Batch 1, released a decade or so ago, was one of the great spirits I've encountered. They have tinkered a touch but it remains a 'go to' bourbon, all complex caramel and class. Very long finish.

[FlyingFossil]

nice timing. i have a 1500 word article on top end whiskies due today (planning on getting started soon) which will include a tasting component. let you know how i go. not just malts though.

a good read Ken Thanx for your input in this now to try what I never did and see ...

Cheers

Ohhh almost forgot my favorite is Glenfarclas 10 year old ( and sometimes I sneak a 30 when the wife is not watching )

Whisky! 30 Whisky!

[MIKA27]

Great topic Graham!!

I personally like Ardbeg 10yo

I also just LOVE "The Glenlivett French oak barrel reserve 15yo" single malt. I tend to drink this more often. The aroma is sweet with hints of citrus fruits, cedar and vanilla. The taste has hints of spice and fruits that tend to dance around in ones mouth. I find it's very well balanced and is rich and mellow with a very creamy finish. Most importantly, drinking this does not leave my throat or chest burning, it really is amazing IMO.

[thechenman]

My favorite 10you single-malt would be the Macallan Fine Oak. Simply great for a 10yo scotch. I tend to stay away from the more smokey/peaty scotches. The Macallan 10yo is extremely aromatic, a lovely golden color, oaky and sweet on the palate, a little honey and fruitiness also, with a nice and easy finish. Lovely...

[frenchkiwi]

Nice article Ken.

I was at Glenmorangie distillery 2 weeks ago whilst staying with my in-laws, so tried the whole range of finishes but not the older ones, they were very elegant but on the whole too sweet for me in the middle of the afternoon. They are all heavily sherried so in my book I would put them down as good for dessert. I thought the best of the finished versions was the port or sauternes.

In the same sherried vein I bought a Balvenie doublewood 12yo for my sister, easier to drink than Gm and very pleasant.

As for my favourite standard whisky, it would depend on mood or what i've eaten/smoked, for a bit of peat Caol Ila possibly my fave Islay, Ardbeg/Lagavulin good if you want heavier; for sherried whiskies Balvenie does the trick or Cragganmore (lighter); my Allrounder would be Clynelish (yum!) and Talisker is of course a good wildcard!

Here is a Flavour Map - very helpful for sorting out what you like and comparisons SINGLE MALT FLAVOUR MAP

[winelover]

Sorry Ken I missed your article until today - very informative and many thanks for posting.

[CanuckSARTech]

It's not a 10-year-old, but I highly recommend Glenlivet Nadurra. It's a 16-year-old single malt, aged in American oak casks that were previously used for making bourbon.

I'm not a fan of scotch/whiskey at all - I like my aged rum instead. I really can't stand whiskey. When I was a bartender years back at a local restaurant/bar, I tried my hand at a number of Scotches, but just couldn't learn to love them. Especially the Islay stuff, notably Laguvelin [spelling?] - wow, way too "peaty" and tart for me. But I have a bottle of this Nadurra stuff in my liquor cabinet for my father-in-law to enjoy when he comes over, and this is about the only Scotch that I will have and at least enjoy. There's very strong hits of creamy vanilla, floral smoothness (tulips/carnations?), and noticable oakiness with a bit of citrus. It is very wonderful, actually. I've bought bottles of Scotch numerous times as gifts for friends/business associates that absolutely love scotch, and it's always this - and I always end up hearing surprised very-high praise from the recipients.

To the best of my knowledge, Glenlivet Nadurra is something that you can only get in Duty-Free shops worldwide (at least, that's what the signage says in the store at my Canada/US border Duty-Free). It's about $70 USD or so a bottle, and is worth every penny of that and more. I highly recommend anybody try this if they can get their hands on it, especially if you like any of the other Glenlivet's or other Speyside malts.

But, I do know both my father-in-law, and my scotch drinking neighbour, both really also like the Macallen Sherry Oak 10-year-old, if that helps any.

[Ken Gargett]

I'm not a fan of scotch/whiskey at all - I like my aged rum instead. I really can't stand whiskey.

worth perserving or perhaps leaving it for a few years and coming back.

i was very much like you - detested the stuff. then, a few years ago, started poking about and having a look at a few. i won't say i enjoy them anything like as much as good rum but there are some, especially the peaty styles, i now like.

[micha]

I'm not a fan of scotch/whiskey at all - I like my aged rum instead. I really can't stand whiskey.

I got into single malts long before having tasted my first aged rum (Havana Club Añejo 7 Años was by far the best I ever had up to then). Coming from the "other side" I have to really say some things in favour of them. In my opinion single malts are just like cigars, they have so unique flavour profiles that some you love which others detest and the other way around. Personally I'm not always in the mood for a salty and peaty one (especially the Islays like Lagavulin or Laphroaig are sometimes a bit too much for me). A dear friend of mine just loves them.

But I have tasted some real stunners that just explode in your mouth and develop more and more flavours in the aftertaste (I've written about my 30 year old Royal Brackla in the drinks section - it is in all the best ways a monster of a drink). You also have some more mellow ones with beautiful notes of vanilla, honey and fruits. The variety in different profiles is just mind-blowing. A good malt needs almost the same attention as does a good cigar. This is also the biggest problem of it. You won't be able to fully concentrate on two different flavour profiles at a time imho. They would both fight for your appreciation and in the worst of cases both would loose, so I think that it often is not the perfect pair with a cigar. I try to enjoy them seperately.

When it comes down to a drink to have along with my smoke I would almost always go for an an aged rum instead. My feeling is that rum in general is the more agreeable drink, especially when combined with a cigar. I'm not a specialist in different flavour aspects of rum but my impression is that if you like good rum it would be very hard to taste a good one and absolutely hate it. Maybe it wouldn't be quite your kind of thing (i.e. like the different takes on Zacapa), but the opinions don't drift that far apart.

Don't know if that all makes sense to you but the gist of what I'm saying is seek out for the ones that hit your flavour profile and enjoy a drink that can be a so complex and long lasting experience, just like a beautiful cigar. I'm sure there are quite a few out there.

[MIKA27]

Hi Micha.

Thanks for posting your opinion, having read it, it makes so much sense and prior to now, I never thought about the entire outlook of how a cigar and drink can 'clash.

Sure, when pairing one always thinks about how the drink tastes whilst swirling in your mouth in an attempt to appreciate the flavors and the same concept can be said about cigars, But how many people enjoy your favorite cigar and drink together because they are 'your favorite' but that does not necessarily mean they are a perfect pairing as both can cancel or negate each other out.

Your post really has me thinking now. It's time to mull it all over with a cigar. Micha, what single malts do you recommend?

[CanuckSARTech]

worth perserving or perhaps leaving it for a few years and coming back.

i was very much like you - detested the stuff. then, a few years ago, started poking about and having a look at a few. i won't say i enjoy them anything like as much as good rum but there are some, especially the peaty styles, i now like.

Absolutely Ken - I always have an open mind. Even cigars that I find I didn't like a few years earlier, I always am willing to give them another go-around after a few years. I still try a good scotch now and again, it just doesn't agree with me right now (and hasn't for 10+ years), but I'm always thinking of exactly what you said, "...leaving it for a few years and coming back."

Tastes are ever-changing and evolving, for the most part. I absolutely love olives and blue cheese now, whereas I didn't really like them in my teen years.

And I love the flavour map that Frenchkiwi posted - I know that someday that will be a valuable tool for me, should I find my palate amicable to Scotch down the road.

Sorry for the detraction from the thread, all...

[micha]

Hi Micha.

Thanks for posting your opinion, having read it, it makes so much sense and prior to now, I never thought about the entire outlook of how a cigar and drink can 'clash.

Sure, when pairing one always thinks about how the drink tastes whilst swirling in your mouth in an attempt to appreciate the flavors and the same concept can be said about cigars, But how many people enjoy your favorite cigar and drink together because they are 'your favorite' but that does not necessarily mean they are a perfect pairing as both can cancel or negate each other out.

Your post really has me thinking now. It's time to mull it all over with a cigar. Micha, what single malts do you recommend?

Hey Mika,

thanks a lot. Always good to hear that some things I say make sense (don't hear that a lot).

Call me a wimp, but basically I'm quite fond of the ones that mature in sherry casks. This really seems to develop those delicate notes of fruit, vanilla and honey which I quite like.

If we stay in the 10 years region here are some I like and that are quite easily accessible:

Balvenie Double Wood 12 years (matured in Bourbon casks first and then for a few years in sherry casks later).

Springbank 10 years

I have to agree with quite a few here - the Talisker is probably my go-to SM (not sherry cask though)

Think they were all mentioned before.

For the rougher and saltier ones I'd go with an Ardbeg 10 years or a Longrow, Laphroiags are bit too "horse dungy" for me.

If you reach a bit higher:

Balvenie 21 years Port Wood (matured in 30 year old port pipes - fruit aspects, nuts, honey, toffee, vanilla and spices, very complex)

Lagavulin Distillers Edition Pedro Xemenez Cask Wood finish (both worlds combined - salty and sweet at the same time, but an experiment)

Glenfarclas 25 years (actually quite affordable for a 25 year old)

Ardbeg also has some fantastic aged single malts.

I love my Cross Hill 1976 Royal Brackla, 61.2% cask strength. The bottler is from Berlin (Cross Hill is actually the translation of the Berlin district "Kreuzberg") who bought a whole cask from the destillery, brought it over and filled 213 bottles out of it. One is mine (got it for my 30th). Completely different, has astonishing delicate flavours of pine needles and grass to it which I adore.

The best Single Malts for me in general have been the ones with natural cask strength, they don't get dilluted when being bottled. You'll get pure flavour, but they are quite strong. You can always sip a a few drops of water along with it. Some people add a few drops of water in their glass (preferably mountain spring water - never ice). This helps the flavours to unfold. They are definitely pricier but I think very much worth it.

In Germany we have a quite a few shops were they do tastings and fill samples of every whiskey in smaller bottles. Gives you the chance to try even the priciest ones and compare them. This has been really great for me. I'm sure there must be something like that in Melbourne.

[khomeinist]

I am currently enjoying Ardbeg Airigh Nam Beist. Get it before it is gone!

I generally agree with the thoughts about matching complex spirits with complex cigars. It makes sense to to smoke a simple Dominican with a complex spirit. There is a use for OpusX after all.

Aged rums are ok. I just don't respect them next to the best brandies and whiskeys. Really no comparison in terms of complexity. But a simple, sweet spirit can be pleasant with a more complex cigar. Depends on palate, preference, experience, etc.

[MIKA27]

Call me a wimp, but basically I'm quite fond of the ones that mature in sherry casks. This really seems to develop those delicate notes of fruit, vanilla and honey which I quite like.

I also enjoy those that are matured in Sherry casks Micha, my father when he used to brew his own spirits in Europe would age them in Sherry casks and its amazing how the natural colour and flavours from the casks can carry through to the product.

Of course, when we are talking about well known producers of single malts etc, the level of quality is far greater.

In Germany we have a quite a few shops were they do tastings and fill samples of every whiskey in smaller bottles. Gives you the chance to try even the priciest ones and compare them. This has been really great for me. I'm sure there must be something like that in Melbourne.

Melbourne has many things but small boutique stores like the ones in Germany where spirits are sold, not so much. Yes, we do have Dan Murphys which sell a great many imported spirits, wines etc and I do recall a small store on Southbank where they sold spirits in small sample bottles (Near the Crown casino) but I haven't been around that way for sometime, I should check it out.

Are the German store you go to online?