Peat vs Smoke... What's the difference? Peaty vs Smoky Whisky
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- Опубліковано 7 лип 2024
- Welcome, to The Whisky Diary. This week, we're talking about peat.... or are we talking about smoke? Well, we are talking about both, and the difference between them.
The thoughts and opinions in this video are my own. I'm not, and will never be, paid to influence my opinion on any whisky or product I review. My palate isn't perfect, and we're all learning everyday... Whisky is a journey, I'm simply trying to bring you along for the ride!
Please leave a comment with your suggestions for what I should make a video about next!
Just like Whisky, knowledge is better shared.
Thanks for watching!
0:00 Intro
1:22 Malting
2:38 Kilning
3:27 What is Peat?
4:12 Phenols
4:48 What about Smoke?
5:53 STR Casks
7:00 Smoke Flavours
7:15 Peat Flavours
7:40 Smoke and Peat Flavours
8:00 Tasting
16:00 Outro
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Port Charlotte heavily peated would be a good addition to this bunch. I love that stuff! Cheers
I've been watching a lot of different whisky educators on UA-cam. There are many great channels. When I found your video today it really does feel like I've found the best of the lot. Naturally I've subscribed. Thank you.
As a newby interested in investing in a cask of Whisky in Scotland and staying put for 12 to 15 years the rabbit hole gets even deeper learning about Peat being measured in Parts Per Million. And the added depth to the rabbit hole makes it even more exciting rather than overwhelming. I want to help create the best scotch but figuring out the optimum PPM isn't possible because human perception of flavor is subjective. The best I can do in this regard would be to compare the PPM's of the best sellers and balance it with the brands that fetch the highest price through independend bottlers to figure out what the herd loves best. I hadn't even heard of STR until today so again I thank you. I'll post a question in another comment on this video that you might be able to help me with.
100% I agree with your peat and smokey description ,
Great video. I've been into whisky for years and this is the first video I've seen to address this topic. Got me to subscribe for sure.
Cheers man!! Thanks!! Really appreciate the kind words. I always felt like I was using the wrong term, hence the video. And cheers for the sub! 🥃🥃
Nice how you clearly explained the difference between peat and smoke. You have a new follower. From a fan of Caol Ila 12 and Ledaig 10.
Nice job man!!
this guy had me at Dram Fam
Thanks a lot! Great video, you deserve way more views. :)
Thank you so much! That really really mean's alot. Thanks you we just hit 400 subs so extra thanks! Slainte!
Very interesting and informative. I have a a Caol Ila from the Independant Bottler Elixir Distillers in my glass. Cheers Mate!
Thank you for differentiating between smoke and peat characteristics. I love the warmer, cozier smoke. I bought a Laphroaig and my first and last impressions were that of road asphalt. Not pleasant to me. My friend introduced me with a limited edition Bowmore and that I like quite a bit. I also notice the smoke/peat difference in smoked mozzarella cheese where one tastes ashier while the other tasted and smelled fuller and more pleasantly robust. I'm glad I happened across your video. In four days I celebrate my friend with a bottle of Islay whisky and if I can't find Bowmore, I would like to find something in that smokier category.
Thank you for watching! I don’t usually find the Bowmores all that exciting, but some of the specials are AWESOME. Good luck with your search and let me know what you get! Slainte 🥃
If you want smokey whisky but kind of on the opposite end of the spectrum from Laphroaig, I highly recommend Port Charlotte 10. Talisker 10 might work for you too
That's a great video, very informative and comprehensive, thanks! I think that the ABV also plays a role in the perception of peat and smoke. Regular Laphroaig is much harsher than the CS, to my taste.
I certainly wouldn’t disagree there! Thanks for the kind words! Cheers! 🥃🥃
great video, informative. thank you
Thank you!! Cheers! 🥃
Smoky, peaty... medicinal... bandages... first aid kit... campfire... it all sounds so disgusting... but, OMG... it's so f#@king good... am I in heaven or hell? IDK, but I love it.
Very informative mate just subbed. My go to peated is Port Charlotte heavily peated bacon in a bottle.
Thanks, Dan! Very much appreciated. Absolutely love a Port Charlotte! Slainte 🥃
Enjoyed that video thank you. Laphroaig is my go to Whisky
Love a Laphroaig… especially anything been in a sherry cask for a bit. Love it! Thanks for watching 🥃🥃🥃
Informative
Just subscribed. Alway enjoy finding fellow WhiskyTubers to watch. I see Jeff Whisky beat us to it though 😄
Haha thanks brother!! Jeff’s a legend been a watcher from pretty much day 1 I believe.
@@Scotchtographer he certainly is a legend 👍🏻
An interesting conversation and it raises some good questions regarding descriptors. As far as I am aware there is no scientific or historical precedent for distinguishing between the terms "smoky" and "peaty" in reference to whisky, and within the industry both are used to refer to the same things. However, that's certainly not to say that a good case can't be made for the use of these two terms in the way you are defining them. It's an intriguing original concept.
What certainly is accepted in the industry is the different quality of smoke obtained from peat that has been sourced from different locations: Islay, highland and Orkney being the three most clearly defined types. These give very different profiles to the distillate. Also, the duration of peating, the temperature of the process and the initial water content of the barley will create different profiles.
Barrels can give a mildly charcoal, ashen taste to a whisky but in my experience they don't lend a smoky aroma. Barrel char only stands out to me in specific cases of what are acknowledged as "unpeated" whiskies, and I never notice its presence in obviously "peated" whisky, as it is masked.
Glenfarclas distillate is is made from very lightly peated malt obtained from maltings that use highland peat, but most of its seemingly "smoky" character is due to their use of direct fired stills. Even with rummagers to keep the solids from burning these stills always contribute a slightly "cooked" note to the spirit. You notice the same thing in Springbank.
Cheers!
Ledaig, Port Charlotte 10, Kilchoman, Ardnamurchan, Ardbeg Corryvrechan is liquid bonfire & ash. All so dang good!
Great video.. Bummed to see the King Of Islay was not brought up.. 😊
Man there are so many whiskies I wanted to add, haha… but I have to draw the line somewhere! Thanks for watching. Slainte! 🥃
Just picked up a Laphroaig Oak special absolutely beautiful in my humble opinion
I get almost no smoke from Laphroaig, mostly a hint of new tires, old Bakelite phone washed up on a dirty beach with a tiny hint of Mercurochrome dipped licorice and a faint electrical fire way off in the distance. So far my foray into peat has lead me to loving it in this order:
Lagavulin 8 > Ardbeg An Oa > Talisker 10/Bowmore 12 (not enough time with either to decide which is better) > Laphroaig 10
Still a lot of peat I haven't tried, so I'm looking forward to the journey. Thanks for sharing your thoughts and I am a Fall Risk too LOL
One of the best videos about whisky than I've never seen. But I'm not sure I understand everything
Smoke and peated whisky often comes together, but sometimes not, OK
Have you an exemple of peated whisky without smoke ?
If I follow your explanation Talisker 10 is tasted like a smoke whisky but not peated (no medicinal notes) ?
Thanks for your answer.
Lagavulin 16 years would have been a great addition that lineup, peaty and intense
Great video. It can be very tricky, particularly for people new to whisky tasting, to tell the difference between peaty and smokey notes.
It's interesting how places like Islay and Orkney traditionally used peat as the main fuel source, simply due to it being more abundant than wood. Now however, as transport methods have improved, you find loads of distilleries have a peated expression. Conversely, you have some Islay distilleries such as Bunnahabhain who do mostly un-peated expressions.
Thanks brother! Definitely one of my favourite talking points on the Bunna. Throws so many people off just assuming it's a peaty boi.
Brilliant video and covered the tricky differences between smoke and peat well. Going to look into that Kingsbarns 100% STR, sounds a corker! Cheers.
Thanks brother!!
Oh man that STR is a belter, sadly I think it sold out long ago. Drop me a DM on Instagram I’ll send you a sample.
No starch is converted into maltose sugar until the enzymes are activated in the mash.
Smokey phenols can be produced during a fermentation that gets too hot. This, however, is seen as a flaw.
You missed the Ardbeg 10 and the Wee Beastie 5 year old behind it! Great smokey drams as well.
Absolutely agree. The Wee Beastie is a great bottle, especially for the price. Been really into all my Ardbegs recently... must be the cold weather. 🥶 Slainte!
If anyone can get their hands on a Bowmore 25yr SMALL BATCH RELEASE I would definitely recommend it. It’s a slightly smoky whisky.. very sherry.. very sweet and fruity.. tastes like mixed berry juice.. raspberries.. very very smooth whisky to drink..
The only peaty scotch I've tried reminded me of dirt and barbeque sauce.
Perfectly valid tasting notes! I remember many many years back I smelled Laphroaig for the first time and loudly proclaimed “I can literally smell the mud” having had only a loose understanding of what they do with the peat 😅
Great video. I wonder if anyone has tried adding elements other than peat to the fire, to get smokiness without it smelling like you've lost a packet of mint humbugs in an oilskin coat. Is it against the SWA? As for other sources of smoke, I think wormtubbed whisky can get a struck quartz powdery smoke thing
Thanks! They have indeed! Mackmyra add juniper twigs to the peat to add an additional flavour to the barley. I don’t believe there are any specific SWA regulations stating WHAT you can dry your barley with, but there’s a whole world of exploration to do there. I love a wormtub… I know what you mean, like a slightly sulphurous mineral flavour. Slainte!
Not so much with Scotch but all kinds of things have been tried in American whisky. Mesquite, Hickory, Maple, Cherry, American peat (which is different from Scottish peat)
What would you think of also the Kilkerran 12, as an introduction to peat? Thanks!
Kilkerran 12 is a wonderful dram…. If you can find it! I just about managed to find a bottle. Just be careful not to pay a lot more than you should. Seen bottled going for nearly double!
Great video. I like your descriptions. They're not way off the rails and crazily specific like some channels. Concise.
Ayy! Thanks!! I always try and make SOME sense when I’m doing these reviews haha.
Thanks for watching! 🥃
Excellent explanation!
Can you link to a source about barrel char influencing smoky flavour?
I've done a couple of courses and now work in the industry, and all the information I've seen states that charring the barrels is to allow for deeper penetration of the distillate into the oak, further breakdown of the lignin into desirable flavour compounds (vanillins etc) and to react with and neutralise the effects of sulphur.
I have not seen any mention of imparting smoke flavour. If charring barrels lead to smoky flavours then bourbon would be smoky, as legally the virgin oak barrels they use are all charred as well.
All the smoky bourbons that do exist seem to have smoked barely in the mashbill, usually using mesquite/apple/cherry wood.
Hi! I can do my best, for sure! This video is quite old, and I had only been drinking the stuff for about a year, so my notes about smoky flavours was certainly anecdotal. Having done more (albeit somewhat limited) research I can tell you what I know now. I am not a scientist, and I’m sure someone who is far smarter than me, and with more research under their belt, could pluck out a handful of inaccuracies, over-generalisations, or scientific misunderstandings… but will do my best to cite most of my sources, and give you my best interpretation of the research I have done. Here goes… buckle up, it’s a long one!
Charring the barrels is primarily for flavour, but also mechanical reasons[1]. The thermal decomposition of wood (specifically, in this case I believe; lignin) doesn’t just produce vanillin, but an enormous array of other phenolic compounds[2][3]. There are others such as aldehydes, but we can focus on phenols here as I feel they are mostly responsible for smokiness in this context. There are an enormous number (maybe even in the 100’s) of flavour compounds in whisky, 40-80% of which are from the cask…[7] A huge number of which are broadly classified as “aromatic phenolic compounds” including, but not limited to, guaiacol[3][4][6] and dimethyl sulfide, both noted for imparting a “smoky” flavour. We can see other phenolic aromatic byproducts as a result of thermal decomposition elsewhere in whisky, too… peat smoking[5]!
With regard to bourbon; we absolutely do get some bourbons which are said to have a “smoky” flavour. Of course people can impart/reinforce that flavour with other woods which thermally decompose into more desirable/distinct aromatics than those present in plain-old oak. Maybe we would make barrels out of alternative woods such as cherry or mesquite to impart that directly but it may be that they are too rare/expensive, have other less desirable flavours over time, or maybe just make a shit barrel?! 😂 Fundamentally, though, they are still imparting smoke flavours from thermally decomposing wood. If those smoky notes imparted from the mash ingredient’s can propagate through distillation (although up to 80% of them can be lost during this stage)[11] and aging, I find it very difficult to believe that similar notes aren’t imparted via the exact same processes on the barrel wood.
It may also be worth noting that the bourbon is generally aged for alot less time than scotch, some even stating that after 15 years bourbon can become undrinkably sour or bitter[8]. I think we see this reflected in the market, too. 15yo scotch is fairly commonplace (vs bourbon), and many are revered for their complex flavour and “smoothness”… rarely described as sour or bitter.
Over time the availability of alcohol (I use alcohol instead of ethanol, as ethanol is not the only alcohol present in whisky) soluble compounds within the wood itself decreases[12]. I can’t readily find specific sources on the alcohol solubility of the enormous list of aromatic compounds in whisky derived from casks, but I think we can agree this is evidenced by the fact that virgin oak imparts a distinctly different flavour profile, notably a higher presence of vanilla, I gather due to higher amounts of available vanillin and its solubility (370mg/ml for vanillin vs 30mg/ml for Guaiacol), and this profile changes both over time, and with re-use[12]. Once the more readily available compounds are dissolved by the alcohols we are left with the broader range of lesser available compounds which may solubilize through various degradation pathways over time, or be more impactful in the final flavour of the liquid as they no longer have to complete with the less subtle compounds. I think we would be kidding ourselves to claim we definitively understand the specific flavour profile each of those compounds imparts, but even if we grab a handful of the most prevalent we can see that many of them are noted to impart “spicy”, “burnt”, “woody”, or “smoky” flavours[4][13]. It’s also worth noting that the term “phenolic” itself as a flavour descriptor is associated with “smoky” flavour due to the fact that many phenolic compounds impart those sorts of flavours[14]. Take tannins, for example. These may be naturally occurring in the wood, or from the liquid the barrel previously held. These have been noted to impart astringent or “burnt” flavours, sometimes adding to smoke or leather notes[15]. It’s not uncommon (at least, for me) to detect a smokiness derived from high levels of tannins in whiskies which have spent a long time in very active sherry casks. I’ve got an 8YO full-maturation sherry cask Ben Nevis here that looks like Marmite. Similarly, the Glen Moray Warehouse 1 full-maturation Oloroso. Both have a distinct tannic note which are akin to bitter burnt wood (amongst other things), which I can easily describe as a “smokiness”.
It maybe worth also reiterating that flavour is hugely subjective. What I taste as smoky, you may describe or detect as leathery, woody, spicy, burnt… the list goes on. I usually use the term “smoky” fairly broadly. Woodsmoke, BBQ, burnt rubber, ashy/sooty, heavily tannic… on any given day I may perceive and describe these as a “smokiness”. My understanding is that many of those are imparted from the cask, hence stating that I believe that the cask, via charring, can impart those flavours!
As I said, I’m no scientist and alot of the scientific literature gets a bit beyond my understanding. It sounds like you have a fantastic understanding and likely know more than I do but I can only do my best! I’d love to continue this conversation and see what I can learn! Cheers! 🥃🥃
FWIW: This is a great series on the various compounds that influence the flavour of whisky, from a scientific standpoint by Dan Crowell: thewhiskeywash.com/author/dcrowell/
Sources:
[1]scotchwhisky.com/magazine/ask-the-professor/20468/why-are-whisky-casks-toasted-and-charred/
[2]www.cellulosechemtechnol.ro/pdf/CCT9(2010)/P.353-363.pdf
[3]whiskyscience.blogspot.com/2011/02/oaky-flavours.html
[4]www.thegoodscentscompany.com/flavor/guaiacol.html
[5]www.drinkhacker.com/2017/10/08/peat-phenols-and-ppm-why-scotch-tastes-smoky/
[6]topwhiskies.com/blogs/whisky-blog/what-is-the-chemistry-of-whisky
[7]www.douglaslaing.com/blogs/news/how-does-the-vanilla-flavour-get-into-whisky
[8]liquorlaboratory.com/how-long-does-bourbon-have-to-be-aged/
[9]www.barrellbourbon.com/post/does-bourbon-get-better-with-age-yes-to-a-point
[10]www.makersmark.com/how-its-made
[11]thewhiskeywash.com/lifestyle/flavor-development-episode-3-defining-sources-of-flavor-in-whisky-phenols/
[12]onlinelibrary.wiley.com/doi/full/10.1002/jib.586
[13]en.wikipedia.org/wiki/Guaiacol [
14]beerandbrewing.com/dictionary/9Z95BHQHMb/
[15]thewhiskeywash.com/whiskey-styles/bourbon/what-are-tannins-and-why-should-you-care/
That 2 bottle of Ardbeg 😋😋
Have you tried any smokey non-peated whiskys? I don't mean whiskys like Glenfarclas 105 but actual smoked whiskys that did not use peat? I think there's a lot of room for growth in this market which we're starting to see in the US. I love smoked whiskys but I often don't want them to taste like rubber gloves, tar or cleaning products. Drying barley with wood would create a very different product.
As I said I want to create a truly unique and loved whisky and have it hit the market in 12 to 15 years. I've tried to use Google to figure out which ex bourban casks are the most craved by the Scottish distilleries and I've found nothing. I"m guessing it's an industry secret. The only thing I could think of when it comes to the best flavors that could come from a bourbon cask to impart on a Whisky was to get a cask from the best and most loved Bourbon brand. Would you have any hints if I'm going in the right direction with that? As happy as I am with a more diverse range of variables STR makes it even harder for me to pick the right direction. But I love an added challenge. I'll be enjoying your catalogue of videos now. Merry Christmas!
Hey Douglas,
Firstly, thanks for the kind words!! I really appreciate that! Thank you, really.
So on to your question… addressing your previous comment. It’s important to understand that the PPM on the bottle is (almost always) the measurement of the phenols in the malt, not the liquid in the bottle. The amount of phenols and their compounds (I.e. peatiness) that makes it though to the liquid is the result of so so many different variables, it’s only really useful if you are comparing liquids where almost every other variable is the same, and even then… there be magic in that liquid, and even 2 batches produced near identically may result in slightly different perceived “peatiness”. Plus, the longer it sits in wood, the more mellow that peat becomes. If you ever get a chance to try a Laphroaig 12 and a 25 side by side… you’ll see how big the difference is.
You mention finding the highest price… well that’s a dark art unto itself. I think generally the market as whole will pay for the BRAND first, and the LIQUID second. There has to be trust that they are getting the good shit! It’s arguable that a 21yo unknown brand is likely to fetch less than say, a 15yo well-known, at least when it comes to a broader market appeal.
Personally, I’d identify the motivation and focus on that, and forget the rest! If it’s just a financial move, then honestly… speak to someone who knows cask investment and get whatever is going to see the return in the time you want to see it… forget about the liquid (to some extent), as it’ll probably be great anyways.
On the other hand, if this is about crafting YOUR perfect liquid, for you to maybe make a few quid on, but PRIMARILY be about making something that is YOURS, that YOU love… then, again, speak to a cask broker, get some samples, see what you like that’s CLOSE, and work with them to fine tune it. Find a distillery that really sings for you with very little age on it, and then discuss re-racking it into different casks at different milestones. Every liquid, every cask, every warehouse… it’s all different and (somewhat) unpredictable!
People train for decades to hone this skill, and very few have it! If it was that easy… well… there wouldn’t be a bad whisky!
@@Scotchtographer Thank you so much for your reply. I really appreciate it. It's helped me a lot. I know what to do now as it's clearer.
@@douglasradcliffe981 I hope so! I’m no expert… all I have is my opinion to share. Cheers! 🥃🥃
I think many people are confused by the marketing as the ppm levels are measured after malting before the most important parts of the distilling process happen. It would be great if there was an industry standard of putting ppm levels for the actual whisky on the label. Then we could directly compare peated whisky a bit more accurately. An Cnoc tried this and it was great but I think they now also list ppm after malting.
I absolutely agree! The more into the scientific aspects of distillation, the more interest I have in what exactly propagates to the distillate. A lot of data is collected from the malt, the water, and yeast byproducts/conversation etc, but very little seems to be available on those values pre, and POST distillation.
Yeast is another one for me… having been very into technical brewing, yeast strains/variety is INCREDIBLY important… yet very distilleries seem to really talk about it (although, that seems to be changing).
Balvenie Week of Peat
Is it true to say that all peaty whiskies will be smoky, but not all smoky whisky is peaty?
In highly peated whiskies all I can taste is the peat- it swamps everything else out. I'd be wasting my money with an expensive Octomore as a Port Charlotte/Ardbeg/Lagavulin already saturates my taste buds.
Smell reminds me of a steam-boat I went on as a kid. Completely different to smoky which is charcoal/woodsmoke
Sometimes I love that… sometimes I don’t. I will say Peat definitely mellows with age, too! I do love a Port Charlotte, though.
What a great memory! Never been on a steam-boat before. Cheers! 🥃🥃
Intro music too loud bro.
Thanks for the feedback! Will keep an eye on that in future. Cheers!
Thats not quite true.
Smoke and Peat is basically the same. Except when you smoke with wood, often beech, how its done with smoke beer, of course.
Peat and smoke taste are both phenols.
There are a lot of phenols. Around 10-20 of them are analysed and aroudn 7 of them dominates the taste. You'll learn it at a tour through Ardbeg ...
Some phenols are smoky, some medical, some even smells like bacon etc.
So if a whisky taste smoky or peaty depends on the distribution of the phenols. And these depends on the kind of peat. Islay peat is different than high land etc. Dryness, temperature kind of burning etc. makes a difference. But its the distribution of different phenols that make the difference.
Some misconceptions:
1. toasting barrels do not in any kind add smokiness to the whisky. Quite contrary the wood coal aks like a active coal filter and filters out harsh tastes. It makes the whisky mild an mellow. Thats why Tennesy Whisky let the whiskey run through wood coal filter! toasting adds depending on the temperature some flavor. Sweetness, woodyness or vanilla. But nothing smoky.
2. the brown "peaty" water used in some Islay distilleries do not add any peatiness to the whisky. Nor does it color the whisky. The new makes from all Islay distilleries are crystal clear. I tastet them all ...
Peatiness in terms of whisky does NOT mean peat! It meas the taste of peat. And that are phenols. And phenols are coly created by burning. Not by mashing, not by distilling!
Quite contrary the brown water on Islay is one the pures water in the world. It contains nearly no minerals, no chalk, only a brown color (dont now what it is chemical, buts its innert to all whisky reactions) by flowing through fields of peat.
Really appreciate your response. I wrote an incredibly lengthy reply to another comment stating the same, supplemented by an even longer response (with accompanying citations) on Reddit. Whilst you have some very good points, of which the majority is correct, there is plenty of science out there which can be interpreted to the contrary. In fact, during my lengthy Reddit exchange you can see the numerous citations of peer reviewed papers which talk in depth about this subject specifically.
In summary, many people neglect to take into account a source of Guaiacol, a poly phenol present in (relatively) large quantities in many different types of wood-aged spirit, noted for its “smoky” taste. As noted in several citations above, one of the main sources of Guaiacol is the thermal decomposition of lignin, one of the primary constituents of oak barrels. To say that charring of the barrels does not impart any smoke flavour is false. It is not the primary source, nor is it the reason for doing so, but it can and does. In fact, many red wine producers specifically char the barrels to increase the Guaiacol in order to impart smoke flavours. Secondly, your point on the carbonised wood being a filter, whilst true… is usually attributed to the reduction of sulphur compounds, of which Guaiacol is not one.
Thanks for your comment, though, and for providing such useful information! If I have missed anything, please do let me know! Cheers! 🥃🥃🥃
@@Scotchtographer I wrote a longer reply yesterday, but during research my browser crashed. (fuck FF)
So in short: thank you for metioning Guaiacol, i found a lot of interessting stuff. It seems not so easy.
But Horst says the same here
ua-cam.com/video/qTWYVwXKcF0/v-deo.html
Its in German, could find an english version. He talked with the guys from Ardbeg and they told the same to us during the visit.
Ardbeg alligator is not smoky but mild. Because of the filtering of coal.
What I said.
But it seems Guaiacol adds smoky floavor, too. But: no bourbon whiskey I know is smoky! But they should get an overload of Guaiacol.
@@Asgaia oh man! I know that feeling 😥
See, I do find SOME have that sweet BBQ sauce smoke vibe going on. I will say that quite often I find the sweetness is quite overpowering on a lot of bourbons. Especially the younger, brighter expressions, and the older have such bold peanut, caramel notes, they can often be drowned out.
I think it also comes from your personal experience of smoke. For me, “smoke” is an incredibly broad spectrum of flavours all the way from sweet BBQ, almost steak-like, all the way through to deep peated, acrid, burnt rubber. I think many people are introduced to “smoke” in whisky with things like Laphroaig, which definitely is about as smoky as they come, but that expresses a very distinct end of the spectrum. At the end of the day it’s all personal experience! All I aimed to do was express my personal view of smoke favours in whisky, and how I interpret that. This is a great conversation, btw! Love it! 🥃🥃
Don’t like the phenols.
First time with you. The background musak doesn't help you at all. I wont subscribe despite what appears to be smart content on whisky.