Just getting in some practice for the Wee Dram Fest (Bakewell, England) on Saturday.
£16 (but sold out now). Free tasting glass to keep. 11am to 4pm. As many whiskies as you could care to try in the time available.
Last year was awesome. Tail end of the day and they weren't being stingy with the 23yo Highland Park...
As I said, getting in some practice. I'll be taking my notebook for some notes. Have been enjoying a dram of Lagavulin 16yo slowly for the last half hour and I'll just post some tasting notes (scoring based on Jim Murray's whisky bibles as mentioned in my posts earlier in this thread.
Colour: Deep Amber
Body: Medium - thin to medium leg spacing
Nose: Sawdust, vanilla and wood varnish. Ginger and Lime. Dying embers of a peat fire. 24.
Taste: Burned, varnished oak. Seville orange marmalade. Peat and demererra sugar. 23
Finish: Juicy - biting into an orange with the peel on. Cumin, Peat fire embers and dry coal. Orange tang returns. Distant smoke and creosote. Spearmint leaves. Cold potato wedges. Several of the above things making a reappearance... 25
Balance: A different experience with every mouthful. 24
Interesting to compare with the notes I posted last year (which I hadn't read any time recently). I can see elements of consistency but it's not all there...
Edited by ear8dmg - 10/20/10 at 2:11pm
Originally Posted by ear8dmg
Lagavulin Aged 16 Years, Islay Single Malt Scotch, 43%
n. Something difrerent each time I smell it. Sausages barbecued to black over a peat and oak fire. Then furniture polish. A hint of vanilla after you've tasted it. 22
t, Smoky before the liquid hits the palette, like smelling with your mouth. "Then flew one of the seraphims unto me, having a live coal in his hands... And he laid it upon my mouth" Isaiah 6:6a. 25
f. Lapsang souchong, then black pepper. Peat, staying there for a good while. Eventually a faint hint of peppermint. 25
b. Hold it in your mouth and inhale. It's like a good Havanna cigar. Add a drop of water and the nose gets smokier. Never seems quite as good as the first time I tasted it though. 23