After tried a numbers of whisky from Scotch, Japan, Taiwan to American. I finally tasted Lagavulin 16 years and I immediately fall in love with it. Possibly a single factor smoky!
I am not sure if I was a smoker before that influenced my taste. I have stopped smoking for more than 4 years. But Lagavulin given me that kind of feel that I would like to have a relationship with it for years to come.
I have done some searches and found that they are a few whisky fall into smoky category. Namely Ardbeg, Laphroaig, Caol ila, Talisker and Highland Park. I will focus into smoky Whisky in months to come.
I also learnt that drying damp malt over a peat heated fire bring the smoke into the barley grain. From extremely smoke to smokeless peat heated drying method. It has embedded certain tabocca like favour into the whisky. Nice!
Lifestyle 2 U 