A sad thing is going up to the bar to pour your last glass of Macallan 12, then discovering your first glass killed the bottle.
Sadder still is doing the same thing with a your bottle of Lagavulin 16 — or, in an entirely different yet fruity and no less tasty way, your Balvenie Double Wood.
Bacchus, your Lagavulin remark is exactly what I thought upon reading Stephen’s post. Cheers, both of you.
Weird. I had the same thing happen this evening with my bottle of Grey Goose. Had to switch gears and wind the night down with Quinta do Noval 10 year tawny port.
Well, it is no knock on Macallan, Lagavulin, or Balvenie, all of which have been fine companions, to say that the peaty magnificence that is Laphroiag 15 year old has always been my favorite. A couple or fingers’ worth poured neat, with a drop of mineral water to release the heavenly aroma, is perfect on a cold winter night.
I’ve been knocking back the Bunnabhain myself.
It’s a tasty little Islay scotch.
Time to move up to the 18 or the 25, then. Or, if your wallet can sustain the damage, arrange to get one of these. What’s £20,000.00 in dollars, anyway?
Oh, and I have to say that the Islays really offended my tonsils at first; then I developed a taste for it. I think it had something to do with the taste of peat, but I can’t be sure. I also have to recommend Ardbeg as a really good bang for the buck.
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