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Whiskey distilling and handling is a very organic process. The quality of the barley malted, sugar content, atmospheric pressure and what barrels it is stored in are all factors. I used to appreciate the Islay malts, but tend to go for the Speyside, more subtle varieties, Glen Grant and Glen Rothes in particular. If you ever get the chance, try Klinish. It is made in a small town called Brora, about an hour north of Inverness. If I recall correctly, it spends 8 years in bourbon casks and 4 years in sherry and is slightly higher in alcohol content but it is SO smooth.
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Best
Les
My train of thought has been replaced by a bumper car.
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