What are you thinking right now?

[Minty]

(16-03-2014 05:09 PM)Caspin Wrote:  The one I don't like is Glenfarclas 15 yr. It smells divine. Unfortunately the taste reminds me of some very very very bad grappa I once had (I chucked that out and I swear it nearly dissolved the kitchen sink).

Fortunately I also bought some old favourites so I can enjoy those instead. The Glenfarclas will get used up in coffee and hot chocolate so at least it won't be wasted, unless I can find someone who likes it and then they'd be welcome to take it off my hands!

Grappa? UGH! It's made out of distillation slops, isn't it? Or something equally disgusting. You may as well drink electric soup, I'd shudder to think what it would do to your insides!

I've found the following review of your Glenfarcias 15 on this blogsite:-

http://drwhisky.blogspot.co.uk/search/label/glenfarclas

Get this: "Fistfuls of juicy sherry, yeasty malt, and some smoke. Hehe... it's not just the box that looks like it belongs (as wallpaper) in gentleman's club, this stuff SMELLS like a gentleman's club: cologne, tobacco, newpapers, polished wood tables, leather... Hearty and burly.

Lively and assertive in the mouth, wonderfully integrated flavours. Perfumy sherry, gets buttery with spice, oak and malt. A slightly green element (celery? balsam resin? fennel?) in the middle. Some amaretto in the long, oaky finish.

SUMMARY:

Full-on and ballsy. A malt that calls attention to a conundrum of sorts that I have encountered on occasion: is it simple or complex? Now I am not using either term as evaluative or judicial, just as descriptors. The flavours are so primal or primary, painted on in confident brushstrokes, that it could be considered simple. At the same time, to perhaps a more sophisticated nose and palate than mine, the subtlety beneath the applications of these brushstrokes or colours on the canvas of my mouth could reveal great complexity. I dunno. Doesn't really matter much. This is award-winning, critically-acclaimed whisky that, and here is something I do feel qualified to evaluate, is a great bang-for-buck malt."

Yeah Dr Whisky, but Caspin says it tastes like grappa.

Who do I believe? The taster managing to sum it up in a sentence, or the stereotypical pretentious puddle-drinker doing a bad Jilly Goolden impression like every muppet I've ever encountered at a whisky tasting, wine tasting or a CAMRA run Real Ale festival ("Ah yes, I'm getting hoppy notes, citrus tones, airs of creosote & a subtle finish of boil in the bag M&S sweetcorn.")

Mmmmm, think I'll trust Caspin's palette on this one!

I don't mind peeling veg so long as I have a proper veggy peeler. My old home ec teacher got me well prepped in that department.