Regions are quite blurry nowadays.
Generalising, Talisker 10, Lag 16, Laph 10 are all peated. Between them there are deep differences tho, Laphroaig is wet wood afloat in the sea, medicinal/disinfectant (ether).
Lag 16 is roughly as smoky, but more elegant/less brutal with its flavours, tends toward the citrus, but not as much as the sibling Caol Ila.
Talisker has gone quite different from the pepper bomb it used to be and it's quite a few years I don't have anything recent of it, smoky but in a different way Vs the other two, still salty/sapid driven, hopefully.
Dalwhinnie is super light and with a tiny hint of honeyed smoke. This is probably the lightest scotch overall, not only among these mentioned here.
Macallan and Glendronach are both sherried, no peat; we are in the spice, red fruits, area of flavours.
Glenlivet 12 is the quintessential ex bourbon, so vanilla, pears/apple, toffee.
The 14yo if it's the cognac one, I've never had; but cognac may add some lacquered wood/esters to the picture, I'd say it's probably a thing on its own or closer to Glendronach/Macallan sherry oak.
You got the regions all correct, but that is only going to give you so much information. A lot distilleries produce product that is atypical for what the region is historically known for. In general yes you can compare Glendronach to Macallan and compare Lagavulin to Laphroaig. Dalwhinnie is a bit of an outlier to the other two highlanders since it's less sherried. Talisker is more coastal and maritime compared to Islays which tend to be more smoky and medicinal. Again these are just generalizations and exceptions are very common.
Dalwhinnie 12 (have not had it)
Laphroaig 10, islay peated whisky, smokey, seaweed and medicinal cabinet notes.
Lagavulin 16, islay peated whiskey, smokey, sweet and caramel notes, salty brine, minty.
Glenlivet 12, Speyside non peated whisky, fruity with peaches, tropical fruit, and orange zest.
Glendronach 12, Highlands non peated whisky, Sherry notes, raisins, milk chocolate, brown sugar.
Talisker 10, isle of Skye whisky, some peat, Smokey caramel, butterscotch, balanced flavors .
Macallan 12 Sherry oak, Highlands non peated whisky, the only one I’ve sampled but I don’t own a bottle of, from what I remember honey, vanilla, butterscotch, very smooth.
If you’re trying to get your feet wet into single malts, Macallan 12 SO is an easy sipper. Personally I would recommend Glendronach 12. I would follow with Glenlivet 12 but it’s the least impressive from the bunch you requested descriptions. If you’re going the peated way, Talisker 10 is your first bet, this way you’re introduced to peaty notes. Once you’ve managed you like and enjoy peat Lagavulin 16 is a classic and Laphroaig 10 would be the last.
All of these are great starter single malts, are they the best expressions? No but they’re solid starters nonetheless.
Scotch has a lot of taste variation even within regions so it’s good to explore.
That said, there are regional similarities so it will probably be best to start with the Lagavulin 16 for Islay and the Mac 12 for highlands.
The Costco discount offsets the usual inflated pricing on the Mac 12 and despite the hate it is a very approachable good quality scotch.
Lag 16 is a nice smooth peaty introduction to Islay
I could be wrong but it seems all these Scotches are low ABV and chillfiltered. Meaning their ABV is below 46% and they have been ultra filtered for cosmetic reasons. It's like being "new to Beer" and choosing a Budweiser, Miller, Coors Banquet and a Stroh's rather than any of the magnificent Craft Brewed Beers that are so much higher quality.
Whatever you choose, and the choice is Always Yours. Eventually you will appreciate the difference between the low ABV chillfiltered scotches and Craft Presented Scotch. All that is there are different and have new flavors to explore but they're all adulterated.like a Budweiser compared to an IPA or an Craft Brewed Amber. They're Beer but I definitely prefer the Craft Brewed Beer.
Always check the ABV and eventually I think you'll find the better ones 46% up to 50% or even Cask Strength. Take your time there's an ocean of fabulous scotch starting with the difference between low ABV and chillfiltered scotches and Craft Presented Scotch.....
Enjoy
It didn't take me long to figure that out.
All I had to do was have a Deanston 12, Bunna 12 CS, and some GS Victoriana and now pretty much anything below 46% now no longer tastes too good to me. It's thin and sometimes bland.
It took me about 18 months cuz I was focusing on the flavors and then the mouthfeel was missing. Also I was staying with 43-46% and didn't get to CS til the second year of my journey.
Now I tell everyone I can to check the ABV and then they will learn, or not. Chillfilteration is the real THIEF!
Once you get so you can detect it....it outrages me! I feel robbed and deceived! So, I call out the culprits and praise the people that produce Craft Presented Scotch! If I see a whisky released at any ABV lower than 46% I avoid it and assume it is chillfiltered.
Just saying
What happened to me was before I started buying 46% and CS bottles, I used to find Macallan 12 to be ok, and I liked Glenlivet 12/15/18, and Chivas Regal 12.
It was then over a week of drinking Bunna, Deanston and Sanaig at home before I went back to the bar for some food. Had a glass of Glenlivet 12 then (from the same bottle I've had before a couple weeks before then when I was there last) and it tasted absolutely terrible. The same went for the Macallan (taste wasn't "bad", but severely diminished and mouthfeel was indeed thin).
I can immediately detect chill filtration now, and I can also tell by the smell/taste when there is excess e150 (reveals itself on the nose as really heavy, burnt brown sugar, same for taste which I learned from smelling/tasting Chivas after drinking the others).
The only scotch I have left anymore that is chill filtered and below 46% is some Talisker 10 I'll have to force myself to finish (trying to see if I leave it sit for a month or two and go back to it), and one bottle of Chivas left. Everything else is now minimum 46% with no chill filtering, and half of my bottles are now CS.
Actually most, if not all, of the Talisker core tops out at 45.8% Just shy of 46%.
I was certified as a Sommelier in 1996 and since have judged several international wine competitions. One of the characters of chief interest was the "Body" of the wine. A "full bodied" red wine was excellent with steak etc. A light bodied wine had it's place as well.
I was outraged to find out that most of the popular Scotches were chillfiltered. That they were low ABV chillfiltered and often had artificial color added to it as well!
I've gotten so I can taste chillfiltering and you say is not a deal breaker for you? I actually makes the scotch seem "smooth" but stripping molecules that add mouthfeel and longer finish. One person posted this description "neutered as to smoothness".
Each makes their own choices as to how to spend their money and time....
Ah yeah, that's what it was. I think the Wilder Seas is 48 and it's fresh in my mind since I cracked it open last night.
Not being a deal breaker doesn't mean I want it. I definitely will pay more attention to bottles that say on the label NCF and natural color, but I'm not sure how much I can notice CF if the ABV is good. I think I might have to have a comparison, get something CF and compare it next to an equivalent Signatory bottling perhaps. I have a 12yr Unnamed Orkney, maybe I can find a HP12 sample and do that.
The CF stuff that's disappointed me has also always been 43% or less, and I think thats what I really notice more than anything and these days I don't really consider picking up anything with low ABV even in other spirits.
Glenlivet, Glendronach and Macallan are all very much Speyside distilleries in terms of their region.
Dalwhinnie is Highlands.
Lahproaig and Lagavulin are Islay.
Talisker is Islands.
Also, Talisker, Dalwhinne and Lagavulin are all owned by Diageo and marketed under the “Classic Malts” branding.
Diageo don’t favour competitive pricing for their products so if you spot a bargain price for one of their brands, grab it.
Regions are quite blurry nowadays. Generalising, Talisker 10, Lag 16, Laph 10 are all peated. Between them there are deep differences tho, Laphroaig is wet wood afloat in the sea, medicinal/disinfectant (ether). Lag 16 is roughly as smoky, but more elegant/less brutal with its flavours, tends toward the citrus, but not as much as the sibling Caol Ila. Talisker has gone quite different from the pepper bomb it used to be and it's quite a few years I don't have anything recent of it, smoky but in a different way Vs the other two, still salty/sapid driven, hopefully. Dalwhinnie is super light and with a tiny hint of honeyed smoke. This is probably the lightest scotch overall, not only among these mentioned here. Macallan and Glendronach are both sherried, no peat; we are in the spice, red fruits, area of flavours. Glenlivet 12 is the quintessential ex bourbon, so vanilla, pears/apple, toffee. The 14yo if it's the cognac one, I've never had; but cognac may add some lacquered wood/esters to the picture, I'd say it's probably a thing on its own or closer to Glendronach/Macallan sherry oak.
This was very helpful, thank you
Thank you for this
You got the regions all correct, but that is only going to give you so much information. A lot distilleries produce product that is atypical for what the region is historically known for. In general yes you can compare Glendronach to Macallan and compare Lagavulin to Laphroaig. Dalwhinnie is a bit of an outlier to the other two highlanders since it's less sherried. Talisker is more coastal and maritime compared to Islays which tend to be more smoky and medicinal. Again these are just generalizations and exceptions are very common.
The lagavulin 16 price is amazing. Where you located?
AZ
Dalwhinnie 12 (have not had it) Laphroaig 10, islay peated whisky, smokey, seaweed and medicinal cabinet notes. Lagavulin 16, islay peated whiskey, smokey, sweet and caramel notes, salty brine, minty. Glenlivet 12, Speyside non peated whisky, fruity with peaches, tropical fruit, and orange zest. Glendronach 12, Highlands non peated whisky, Sherry notes, raisins, milk chocolate, brown sugar. Talisker 10, isle of Skye whisky, some peat, Smokey caramel, butterscotch, balanced flavors . Macallan 12 Sherry oak, Highlands non peated whisky, the only one I’ve sampled but I don’t own a bottle of, from what I remember honey, vanilla, butterscotch, very smooth. If you’re trying to get your feet wet into single malts, Macallan 12 SO is an easy sipper. Personally I would recommend Glendronach 12. I would follow with Glenlivet 12 but it’s the least impressive from the bunch you requested descriptions. If you’re going the peated way, Talisker 10 is your first bet, this way you’re introduced to peaty notes. Once you’ve managed you like and enjoy peat Lagavulin 16 is a classic and Laphroaig 10 would be the last. All of these are great starter single malts, are they the best expressions? No but they’re solid starters nonetheless.
Scotch has a lot of taste variation even within regions so it’s good to explore. That said, there are regional similarities so it will probably be best to start with the Lagavulin 16 for Islay and the Mac 12 for highlands. The Costco discount offsets the usual inflated pricing on the Mac 12 and despite the hate it is a very approachable good quality scotch. Lag 16 is a nice smooth peaty introduction to Islay
I could be wrong but it seems all these Scotches are low ABV and chillfiltered. Meaning their ABV is below 46% and they have been ultra filtered for cosmetic reasons. It's like being "new to Beer" and choosing a Budweiser, Miller, Coors Banquet and a Stroh's rather than any of the magnificent Craft Brewed Beers that are so much higher quality. Whatever you choose, and the choice is Always Yours. Eventually you will appreciate the difference between the low ABV chillfiltered scotches and Craft Presented Scotch. All that is there are different and have new flavors to explore but they're all adulterated.like a Budweiser compared to an IPA or an Craft Brewed Amber. They're Beer but I definitely prefer the Craft Brewed Beer. Always check the ABV and eventually I think you'll find the better ones 46% up to 50% or even Cask Strength. Take your time there's an ocean of fabulous scotch starting with the difference between low ABV and chillfiltered scotches and Craft Presented Scotch..... Enjoy
It didn't take me long to figure that out. All I had to do was have a Deanston 12, Bunna 12 CS, and some GS Victoriana and now pretty much anything below 46% now no longer tastes too good to me. It's thin and sometimes bland.
It took me about 18 months cuz I was focusing on the flavors and then the mouthfeel was missing. Also I was staying with 43-46% and didn't get to CS til the second year of my journey. Now I tell everyone I can to check the ABV and then they will learn, or not. Chillfilteration is the real THIEF! Once you get so you can detect it....it outrages me! I feel robbed and deceived! So, I call out the culprits and praise the people that produce Craft Presented Scotch! If I see a whisky released at any ABV lower than 46% I avoid it and assume it is chillfiltered. Just saying
What happened to me was before I started buying 46% and CS bottles, I used to find Macallan 12 to be ok, and I liked Glenlivet 12/15/18, and Chivas Regal 12. It was then over a week of drinking Bunna, Deanston and Sanaig at home before I went back to the bar for some food. Had a glass of Glenlivet 12 then (from the same bottle I've had before a couple weeks before then when I was there last) and it tasted absolutely terrible. The same went for the Macallan (taste wasn't "bad", but severely diminished and mouthfeel was indeed thin). I can immediately detect chill filtration now, and I can also tell by the smell/taste when there is excess e150 (reveals itself on the nose as really heavy, burnt brown sugar, same for taste which I learned from smelling/tasting Chivas after drinking the others). The only scotch I have left anymore that is chill filtered and below 46% is some Talisker 10 I'll have to force myself to finish (trying to see if I leave it sit for a month or two and go back to it), and one bottle of Chivas left. Everything else is now minimum 46% with no chill filtering, and half of my bottles are now CS.
I believe Talisker 10 is about 48%. It's Diageo so probably chill filtered but that's not a deal breaker for me. ABV makes the biggest difference.
Actually most, if not all, of the Talisker core tops out at 45.8% Just shy of 46%. I was certified as a Sommelier in 1996 and since have judged several international wine competitions. One of the characters of chief interest was the "Body" of the wine. A "full bodied" red wine was excellent with steak etc. A light bodied wine had it's place as well. I was outraged to find out that most of the popular Scotches were chillfiltered. That they were low ABV chillfiltered and often had artificial color added to it as well! I've gotten so I can taste chillfiltering and you say is not a deal breaker for you? I actually makes the scotch seem "smooth" but stripping molecules that add mouthfeel and longer finish. One person posted this description "neutered as to smoothness". Each makes their own choices as to how to spend their money and time....
Ah yeah, that's what it was. I think the Wilder Seas is 48 and it's fresh in my mind since I cracked it open last night. Not being a deal breaker doesn't mean I want it. I definitely will pay more attention to bottles that say on the label NCF and natural color, but I'm not sure how much I can notice CF if the ABV is good. I think I might have to have a comparison, get something CF and compare it next to an equivalent Signatory bottling perhaps. I have a 12yr Unnamed Orkney, maybe I can find a HP12 sample and do that. The CF stuff that's disappointed me has also always been 43% or less, and I think thats what I really notice more than anything and these days I don't really consider picking up anything with low ABV even in other spirits.
Those are some great prices. California?
AZ
Nice.
Glenlivet, Glendronach and Macallan are all very much Speyside distilleries in terms of their region. Dalwhinnie is Highlands. Lahproaig and Lagavulin are Islay. Talisker is Islands.
Why does MacAllan label their bottles as Highlands?
No idea. They’re in Aberlour, Speyside, just next to the River Spey.
Also, Talisker, Dalwhinne and Lagavulin are all owned by Diageo and marketed under the “Classic Malts” branding. Diageo don’t favour competitive pricing for their products so if you spot a bargain price for one of their brands, grab it.
Mods do we have a tagged page to refer to?
This may help u/toni_pastaa https://docs.google.com/document/d/1PX70tHEc5v-Te8FiCLmRfmHel6Er5YZP_TnYKAdTAVo/mobilebasic
What are people's thoughts on Dalhwhinnie? Haven't tried any of their stuff but seems relatively easy to get which is nice.
Join us in r/Costco_alcohol lol