...tasting this straight from the bottle the flavors are intense and different from weaker bottlings.
I've also been enjoying Springbank 10 at 46% and think that's about the perfect alcohol percentage
Now, everone is different and so is each whisky.9iron wrote:Good replies, and thank you. My own new-to-it experience with cask strength, the Aberlour, was that the first couple of sips (I sip small regardless of the alcohol content and normally nurse a small glass a good long while) were extreme sherry bombs, but soon the alcohol content seemed to be numbing my taste buds and I couldn't detect the intense flavor anymore. When I added a few drops of water at a time and let the glass rest a few minutes, this glorious fruit came forward but the sherry intensity dropped off significantly. I suppose it just warrants more experimentation and experience, which is fine with me as it's quite good stuff.
I've also been enjoying Springbank 10 at 46% and think that's about the perfect alcohol percentage, as I notice the 40 and 43 percent whiskies seem a bit weak afterwards.
I do have a couple of other cask strength malts on my short list to help me along in my education, namely the Laphroaig 10 year old CS and the Ardbeg Uigeadail. Might have to work some overtime first....
athlete cured wrote: I don't want to find myself in a position where 40%-46% whiskies are unenjoyable
MacDeffe wrote:If the whisky is at 40% it's ruined for you if you find it too watery...
Mariner wrote:Also: adding water warms your whisky because you are actually dissolving the alcohol into (more) water which creates energy in the form of warmth. This makes it easier for flavours to evaporate.
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