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David WishartWe try and keep an interesting mix of non-chill filtered whiskies and we are deeply indebted to David Wishart whose book Whisky Classified comes highly recommended and has allowed us to use his notes to add more detail to each whisky description. The book is available from behind the bar and you're welcome to have a look.  It details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! Have a read and you'll understand the letters (in brackets) after each whisky from Tullibardine (A) to Ardbeg (J)!

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.

How do you drink yours?  Everyone's preference differs, personally I choose to add a drop of water to release the esters that would otherwise never surface and so enjoy a fuller and flavoursome experience.  I wouldn't add ice as that clouds the taste buds and drinking a neat 46%abv+ whisky is not for me.  I'll not take issue with how you like yours though!  Steve

Laphroaig 1/4 Cask (J) PDF Print E-mail
Reviews Whisky - Whisky - we've had

 

Laphroaig 1/4 Cask

Laphroaig Quarter Cask is a A really mouth-filling sensational malt for peat lovers. The Quarter Cask expression takes its inspiration from the small casks often used for Scotch Whisky in the 19th century and frequently transported across the Glens by packhorse.

As the industry grew, they fell into disuse – bigger and more cost effective barrels became the norm, for maturation and transportation.

However as single malt lovers may know, the relationship between the barrels and the maturing spirit is critical. We noted that the small cask size gives up to 30% greater contact with the wood compared to some of the larger sizes used today, thus greatly intensifying the maturation process.

It was decided to recreate some of the Quarter Casks and the flavours they produce. We transferred some still maturing Laphroaig from our larger style barrels into the Quarter Casks. There then followed a further periods of maturation in our original Dunnage Warehouse No1.

For greater authenticity we simply barrier filtered the whisky – the method used in those far off days – and bottled at a higher alcoholic strength.

The result surprised and delighted us. The additional oak influence creates a soft sweetness and velvety feel when first tasted, then the intense peatiness so unique to Laphroaig, comes bursting through. The finish is very long and alternates between the sweetness and the peat.

There is more detail on this story here and it'll also tell you why this whisky is unaged!

COLOUR: Full sparkling gold

NOSE: Burning embers of peat in a crofters fireplace, hints of coconut and banana aromas

BODY: Full bodied

PALATE: Deep, complex and smoky yet offers and surprises the palate with a gentle sweetness

FINISH: Really long, and dries appropriately with smoke and spice

Click READ MORE for our tasting notes...

The following tasting notes by David Wishart...

Laphroaig Quarter Cask

Cluster J

Bottled By: Producer

Region: Islay

Distillery: Laphroaig

Age:unaged (for good reason!)

Strength: 48% vol

Chill Filtered: No

Cask: Matured in conventional ex-bourbon barrels and finished in small quarter-casks specially made in Scotland for higher oak contact.

Nose: Intense smoke and medicinal notes, with pepper and a hint of lemon zest.

Taste: Full-bodied, smoke and iodine, underlying oaky sweetness and malt.

Finish: Long and satisfying, drying with peppery smoke at the end.

Note: A really mouth-filling sensational malt for peat lovers.

Tasting for Whisky Analyst 4.

David Wishart
13/5/2008

Flavour

Intensity
Body bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Sweetness bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Smoky bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Medicinal bellcolourtiny.jpgbellcolourtiny.jpgbellcolourtiny.jpg
Tobacco
Honey
Spicy bellcolourtiny.jpgbellcolourtiny.jpg
Winey
Nutty bellcolourtiny.jpg
Malty bellcolourtiny.jpg
Fruity bellcolourtiny.jpg
Floral
From Whisky Classified
& Whisky Analyst


 

 

 

keyDavid Wishart's book Whisky Classified details whisky from the perspective of flavour and not area, it also helps you choose a single malt whisky that suits your palate, not someone else's! 

The conventional way to classify Scotch malt whiskies is by region - Highland, Lowland, Speyside, Islay and Campbeltown. But knowing where they are made doesn't explain how they taste. Many distilleries today can produce a variety of flavours, peatiness (or lack of it) and this book guides the reader through the process.  The following is a key to the cluster groups used within the book and on our website.  If you lookup your own favourite whisky in th ebook and find what cluster it is in you are bound to find some equally enjoyable whiskies in the same and adjacent clusters that will suit your palate.  Here is a summary of the clusters...

A - Full bodied, sweet, pronounced sherry with fruity, honey and spicy notes.
B - Full bodied, sweet, pronounced sherry with fruity, floral and malty notes, some honey and spice evident.
C - Full bodied, medium sweet, pronounced sherry with fruity, honey, nutty and smoky notes.
D - Quite full bodied and sweet, fruity, floral and nutty notes, fairly spicy, hint of smoke.honey and spicy notes.
E - Medium bodied, medium sweet with fruity, honey and winey notes, and a whiff of smoke and spice.
F - Quite full bodied, sweet and malty with fruity, spicy and smoky notes.
G - Light, sweet and honeyed, with floral, fruity and spicy notes, mostly unpeated, an aperitif style.
H - Very light, sweet and malty, fruity and floral, an aperitif style.
I - Medium bodied, medium sweet, quite smoky, some medicinal notes, spicy, fruity and nutty.
J - Full bodied, dry, pungent with peat smoke and medicinal notes, some spice, malt and fruit in the background and a hint of polished leather or libraries.

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