6 ms·

It's a different flavor. Sweet, instead of smoky. It's completely okay in my opinion to like scotch and not bourbon, or the other way around. I like scotch, but

It's a different flavor. Sweet, instead of smoky. It's completely okay in my opinion to like scotch and not bourbon, or the other way around. I like scotch, but I prefer bourbon. The smoky flavor turns me off a bit. Everyone has a personal choice, but I'm of the opinion that if you don't like Maker's Mark, you probably won't like bourbon.

GordonS 11y ago
Only Islay malts are typically smokey, and it is certainly an acquired taste. Malts from other regions of Scotland vary a lot, and as a point of interest, many are matured in bourbon casks because it imparts sweet notes.
- br3w5 11y ago
  I tried an Islay malt recently (https://www.masterofmalt.com/whiskies/caol-ila-12-year-old-whisky/ https://www.masterofmalt.com/whiskies/caol-ila-12-year-old-w...) that was matured in bourbon casks which softened the smoky flavour somewhat - very nice
  - GordonS 11y ago
    Caol Ila is probably the 'lightest' of all the peaty Islay malts (from memory, I think it proclaims this on the bottle too).
    - br3w5 11y ago
      Yes it's certainly lighter than others I've tasted (Laphroaig and Lagavulin). I do like the smoky taste - what smaller distilleries are there that are heavier on the smoky taste?
      - corin_ 11y ago
        I'd recommend Ardbeg. I also love Talisker, from the Isle of Skye, which can be a bit sweeter but still quite smokey.
- wil421 11y ago
  Got a bottle of Laphroaig Quarter Cask as a house warming gift and it was very interesting. The most smokey and peaty drink I have tried. Very good and unique.
- tptacek 11y ago
  They're virtually all matured in bourbon or wine/sherry casks, and more in bourbon casks than any other kind of cask. If you ask at the distilleries, they'll tell you it's because the bourbon casks are simply cheaper. Scotch generally doesn't age in new oak. But all bourbon does, by law. So there's a pipeline of used barrels for Scottish distilleries to use. If you get a chance to try to Woodford Reserve new/old wood rye sample, you'll see why Scots use our barrels: the first aging in whiskey in a new barrel extracts huge phenolic flavors. Those woody flavors would compete with Scotch, especially since Scotch generally ages much longer than bourbon. Meanwhile, sherry barrels are much more expensive and contribute their own distinctive flavors. So bourbon casks are they way you go when you want a neutral aging environment. I was moved to nerd out about this because you suggested Scotch is aged in ex-bourbon casks because of the sweet notes they impart. I don't think this is true. I am a fiend for ex-sherry Scotch, and the sweetness generated by an ex-sherry casks is usually unmistakable, club-you-over-the-head powerful. You'll notice that lots of Scotch releases make a big deal out of the wine casks they age in --- what kind of sherry, what age the barrel --- but few ex-bourbon Scotches will say anything but "aged in bourbon casks". That's because bourbon casks are boring. :)
  - ahh 11y ago
    I too like sherry-cask scotch--which are your favorite expressions? (Also, good lord, thank you for tilting at this windmill...Really blocked on Stockfighter?)
    - tptacek 11y ago
      Bottles I've really liked: Dailuane, GlenDronach, Aberlour (single sherry cask), Mortlach, Craigellachie. I had a sherried Highland Park that I liked somewhat, but smoke and sherry don't go well together for me. I want to like Balvenie more than I do, if only because they're so fussy about barrels. Also from what I understand a more end-to-end vertically integrated operation than most of the other distilleries, which share malt processors and other inputs through their corporate ownership. The Dailuane is, I think, mediocre as a whisky, but possibly the most drinkable carrier for sherry flavor on my shelf. I run out of and re-buy Dailuane and GlenDronach more than anything else. I am just a major dork about liquor is all.

GordonS 11y ago

Only Islay malts are typically smokey, and it is certainly an acquired taste. Malts from other regions of Scotland vary a lot, and as a point of interest, many are matured in bourbon casks because it imparts sweet notes.

br3w5 11y ago
I tried an Islay malt recently (https://www.masterofmalt.com/whiskies/caol-ila-12-year-old-whisky/ https://www.masterofmalt.com/whiskies/caol-ila-12-year-old-w...) that was matured in bourbon casks which softened the smoky flavour somewhat - very nice
- GordonS 11y ago
  Caol Ila is probably the 'lightest' of all the peaty Islay malts (from memory, I think it proclaims this on the bottle too).
  - br3w5 11y ago
    Yes it's certainly lighter than others I've tasted (Laphroaig and Lagavulin). I do like the smoky taste - what smaller distilleries are there that are heavier on the smoky taste?
    - corin_ 11y ago
      I'd recommend Ardbeg. I also love Talisker, from the Isle of Skye, which can be a bit sweeter but still quite smokey.
wil421 11y ago
Got a bottle of Laphroaig Quarter Cask as a house warming gift and it was very interesting. The most smokey and peaty drink I have tried. Very good and unique.
tptacek 11y ago
They're virtually all matured in bourbon or wine/sherry casks, and more in bourbon casks than any other kind of cask. If you ask at the distilleries, they'll tell you it's because the bourbon casks are simply cheaper. Scotch generally doesn't age in new oak. But all bourbon does, by law. So there's a pipeline of used barrels for Scottish distilleries to use. If you get a chance to try to Woodford Reserve new/old wood rye sample, you'll see why Scots use our barrels: the first aging in whiskey in a new barrel extracts huge phenolic flavors. Those woody flavors would compete with Scotch, especially since Scotch generally ages much longer than bourbon. Meanwhile, sherry barrels are much more expensive and contribute their own distinctive flavors. So bourbon casks are they way you go when you want a neutral aging environment. I was moved to nerd out about this because you suggested Scotch is aged in ex-bourbon casks because of the sweet notes they impart. I don't think this is true. I am a fiend for ex-sherry Scotch, and the sweetness generated by an ex-sherry casks is usually unmistakable, club-you-over-the-head powerful. You'll notice that lots of Scotch releases make a big deal out of the wine casks they age in --- what kind of sherry, what age the barrel --- but few ex-bourbon Scotches will say anything but "aged in bourbon casks". That's because bourbon casks are boring. :)
- ahh 11y ago
  I too like sherry-cask scotch--which are your favorite expressions? (Also, good lord, thank you for tilting at this windmill...Really blocked on Stockfighter?)
  - tptacek 11y ago
    Bottles I've really liked: Dailuane, GlenDronach, Aberlour (single sherry cask), Mortlach, Craigellachie. I had a sherried Highland Park that I liked somewhat, but smoke and sherry don't go well together for me. I want to like Balvenie more than I do, if only because they're so fussy about barrels. Also from what I understand a more end-to-end vertically integrated operation than most of the other distilleries, which share malt processors and other inputs through their corporate ownership. The Dailuane is, I think, mediocre as a whisky, but possibly the most drinkable carrier for sherry flavor on my shelf. I run out of and re-buy Dailuane and GlenDronach more than anything else. I am just a major dork about liquor is all.