Discovered your tumblr today and I am loving it. It's manly and outdoorsy and clean and I think I'm going to borrow some of your posts to butch up my page. You almost make me want to live a life with no internet, but not quite. Keep up the good work, will check back soon. PS - saw you had a baby - congratulations, dad.
Thank you for the kind words - and the congratulations! Please borrow what ya’ like! Just remember to leave the internet behind every so often, get out there, and take some photos of your own. Cheers!
Tough one for sure - there are soo many. I drink a lot of Evan Williams Black Label to cut down on cost. I’m a big Four Roses fan. If we’re talking Scotch I would gravitate to a beefy Speyside like Mortlach. Irish, Greenspot or some other pure-pot distilled whiskey.
Wes, can you help me determine the difference between tasting smoke and tasting peat in a Scotch?
Good question! Really, it’s a bit of a tough one, because when you are speaking of smoke and peat, you are talking about very related things. And definitely for myself, when I taste Lagavulin, or Talisker, I get more wood smoke, compared to Laphroaig and Ardbeg - all peat. But here is the dilemma, the “smokiness,” and the “peatiness,” comes from the same source: burning peat. So I would break down peated whiskies into these three categories: Smokey: like Talisker. Medicinal: Like Ardbeg. And Ash: like Smokehead. Though I would also say there is plenty of smoke in Ardbeg. Think of peat smokiness as what it is, more vegetal and phenolic, where a woody smokiness is closer to smoked meat. Why peat can actually give two distinct flavor compounds is so is a whole other discussion - I mean Talisker is a fairly heavily peated whisky at about 25ppm. Hope that helps - Cheers!