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What's the peatiest, smokiest scotch?

i love lagavulin, talisker, laphroig, oban, mccallan. what are the other peaty, smokey scotches out there?

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  1. I'd have to vote for Laphroaig as being #1 on the peat smoke scale, but Macallan?

    1. Ardbeg, Caol Ila. Not Macallan. I had the Ardbeg Uigeadail at a festival and thought it tasted like licking a campfire (and I like smoky scotch).

      1. Well, technically speaking, the Scotch with the highest concentration of peat is Bruichladdich Octomore, weighing in at 130 ppm (parts per million) of peat phenols. Second would be Ardbeg Supernova at 100 ppm. Those are both quite hard to find and pricey though.

        For something more affordable and accessible, you might want to try Ardbeg 10 (or really, any Ardbeg, but the 10 is the best bang for your buck), Bruichladdich Peat or Smokehead.


        1. You could also try "The Peat Monster" from Compass Box and "The Smokey Peaty One" from Jon, Mark & Robbo.

          3 Replies
          1. re: DavidT

            I've tried "The Peat Monster" and boy, is it peaty, and I don't mind that, but I found it otherwise thin, rather unbalanced. All peat with not enough support, if you will. JMO.

            1. re: comestible

              You may like Caol Ila then, It's a bit stronger than Peat monster and more put together. However, it's more smoke than peat, almost like inhaling a barbecue

          2. Connemara 12 Year from Ireland might interest you too...

            1 Reply
            1. re: Steve_K

              I'll second the Connemara, I search out bars and restaurants that have it.

            2. Ardbeg, Caol Ila, and Springbank are all fantastic! As are Talisker, Oban and Lagavulin. Laphroaig is a bit too motor oily for me, but I love their quarter cask. Octomore is definitely the most peaty! You can smell it from across the room. I love the way it tastes and smells, but I think Supernova is much more interesting. It's got good balance of multiple flavors. Octomore is peat, peat and more peat! Smokehead is tasty too. A little oily. Blackadder's bottling of Peat Reek is fantastic! I think Peat Monster is as monstrous as a mouse. Ditto for Bruichladdich Peat. My latest favorite dram is Ardbeg Corryvrecken, which is neither the peatiest of smokiest, but it is darn tasty!

              2 Replies
              1. re: elbopix

                Ack, I want some Corryvrecken. You must have taken a trip overseas (or have friends there or live there or something).

                I agree with you on Peat Monster, not too monstrous to my tastes.

                1. re: sku

                  Nope...just got good friends with very good collections. Oh...Corryvrecken....

                  Check out these collections:

                1. re: TheDescendedLefticleOfAramis

                  I had my first dram of Talisker just last night. While it was very tasty, I did not find it especially smokey or peaty. It was certainly no where near Laphroig in that regard.

                  1. re: DavidT

                    Was this the 18 year old? ... which I've always found quite distinct.
                    Peat aside, some guests have found its nature a bit too forward
                    (i.e. not as "nuanced" and approachable as ... say ... Balvenie Double Wood).

                    1. re: TheDescendedLefticleOfAramis

                      No, I am quite sure it was not the Talisker 18-year old. I am pretty sure it was the standard Talisker, which is probably either 10 or 12 years old.

                2. I vote for Laphroaig 10 year old. It is my favorite. It is certainly smoky, has wonderful peat character with their bogs and water fought over for many years.

                  Most of Laphroaig's production is used in giving deep base notes to the top blended whiskey brands. This alone tells me Laphroaig has the best smoke and peat character in the industry. If it was not the best, the major brands would place their bets elsewhere.

                  While certainly a smooth whiskey delivering an awesome liquid smoke and peat taste, it also delivers more. In particular, the 10 year old has a brash and young character to it as well. This is a difficult feat for a single malt and akin to a high wire act without a net. So far Laphroaig has never fallen.

                  Laphroaig's neighbor Lagavulin on the Isle of Islay, is a poor imitation of Laphroaig. Lagavulin is smoky and peaty somewhat, but pulls its punch, perhaps in an attempt to be both the coolest kid in class as well as the most laid back and refined I think many of us can remember a lot of such schoolyard failures.

                  For me Laphroaig is the standard, not only for smoke and peat, but also for balance and its fantastic feat of tasting of the sea from which it was born.

                  1. There's not really a best or smokiest single malt, since it's an aquired taste and not all taste buds act the same, One can only opine as what's his mos favorite/s smoky single malt, I find Laphroaig as very good but remedy taste like single malt. Lagavulin is in my personal opinion the best smoky single malt, with a terrific after taste.

                    4 Replies
                    1. re: enriqueroman62

                      What do people think of Bowmore? I just started drinking it--it was my first Scotch with that peat flavor--and it was a revelation.

                      1. re: BMartin

                        I love Bowmore except for the 17 yr, which I bought and can't drink. It tastes bitter and almost spoiled to me. The 15 yr was one of my favorites for a while.

                        1. re: BMartin

                          I was introduced to Bowmore this summer, and really liked it. I tend to like Laphroig, Lagavulin and Talisker. The last counts for me as more peppery than smoky.

                          1. re: BMartin

                            Bowmore is my favorite single malt, and I've tried a whole slew of 'em.

                            As to the original post, Lagavulin is the peatiest I've ever had, with Talisker not far behind.

                        2. I am new to whiskies, and am slowly trying to build up a collection of realy good, peaty examples (I dont realy like unpeated whisky at all) So far I think Lagavulin 16yo is the nicest, most balanced I have found, and BenRiach Curiositas is the most powerfully peaty in taste and smell. Biggest disapointment so far has been Laphroaig Quater Cask. On that note, has anyone tried the Ardmore, and what did they think of it?

                          4 Replies
                          1. re: PeatPete

                            The standard Ardmore is very nice, lightly peated and sweet. I enjoyed it quite a bit, but it's not the monster that Lagavulin or Laphroaig is.


                            1. re: PeatPete

                              Your trophy should be the limited(?) release Ardbeg Supernova. It is scientifically the peatiest scotch by far and an incredibly elegant sip.

                              1. re: Icantread

                                Trying to line up a bottle for christmas!

                                1. re: Icantread

                                  I believe the Supernova loses the peatiest scotch category to the Octomore at 130 ppm. I think the new release is 140 ppm. This is compared to the Supernovas 100 ppm of peatiness. It is not elegant. Haha! If you like peat, the Octomore is like chewing peat or drowning in a peat bog...it's peaty!

                              2. Laphroaig Quarter Cask gets my vote.

                                2 Replies
                                1. re: knightro98

                                  I like the Quater Cask a great deal, looking forward to getting a Laphroaig 10 year old to compare it to. The Laphroaig cask strength is supposed to be something pretty special, but I havent been able to track it down in Australia.

                                  1. re: knightro98

                                    You should get your hands on some Laphroaig 18! Wonderful!

                                  2. No one has mentioned Highland Park single malts? I am not a scotch person; my SO is, and so I have tasted many single malts, trying to understand the characteristics he likes. HP came to mind immediately when I read the subject of this thread.

                                    10 Replies
                                    1. re: souvenir

                                      That strikes me as rather odd - I love Highland Park, but in part because it's more floral and not nearly so peaty as some of the ones mentioned above. Lagavulin, for example - one sip and I feel like I've been upholstered in leather.

                                      Ah, just reread your post - you don't actually drink the stuff yourself. That explains it.

                                      1. re: BobB

                                        Maybe so. When I said that I am not a single malt drinker doesn't mean that I haven't tried a number of them out of curiosity. Even liquors I don't love, I can still taste and detect differences. I have actually tasted various Highland Parks, as well as other single malts and thought the smoke and peaty notes were very pronounced in the HPs.

                                        Apparently, according to what you write, a HP is not as pronounced as a Lagavulin (or perhaps any of the others previously mentioned).

                                        1. re: souvenir

                                          I havent tried Highland park, but I have found a fair few reviews that call it Smoky, rather than Peaty. Now I have to find it and try some!

                                          1. re: PeatPete

                                            People do talk about smoke in HP, but it's very much relative. Compared to many Islays, HP is not smokey or peaty. Compared to many Highlands, it has smoke. But when people are talking about smokey or peaty malts (especially in the context of the "peatiest, smokiest scotch"), the relative-to-Highlands smoke is not usually what they mean.

                                            1. re: tdg

                                              I am a huge fan of the Islay malts, and bought my first Talisker the other day based on reports of how powerful and smokey it is.... was somewhat disapointed to find it a reasonably tasty, but smoke free and largely emmasulated dram.

                                              1. re: PeatPete

                                                Exactly what I'm talking about. If you're thinking of Laphroaig, Ardbeg, and Lagavulin, and even Bowmore, you're going to have a similar reaction to HP. Although HP is very good (and I personally like HP more than Talisker).

                                                1. re: PeatPete

                                                  Exactly what I'm talking about. If you're thinking of Laphroaig, Ardbeg, and Lagavulin, and even Bowmore, you're going to have a similar reaction to HP. Although HP is very good (and I personally like HP more than Talisker).

                                        2. re: souvenir

                                          When someone asks for a peaty malt, I would never think to say Highland Park. I find that it's defining trait is saltiness, but everyone has different taste buds and experience different things.

                                          1. re: elbopix

                                            I have to agree with you there, everyone's experience with Scotch is unique. I also think that tastes change quite quickly and that your favourite style may just be what you are drinking currently. That said, here are my thoughts. The Highland Park range is great, not a loser in the bunch although I don't ever expect to ever even sniff the 40 year old. The peat is mild though, what it has is tremendous balance and smooth flavour. I don't get very much brine there at all.

                                            Ardbeg 10 is fabulous stuff. Very strong peat and smoke, but again there is very good balance. Laphroaig I find enjoyable only in small doses and on particular occasions. I keep a bottle around, but I expect I will still have some left when I have run out out of several others. I like the Bowmore 18 quite a bit, much better than the 12. Time has rounded off its rough edges, but I find that Bowmore doesn't do it for me as much as it once did.

                                            Talisker on the other hand really does these days. I love the syrupy sweetness that plays off the light peat smoke. Absolutely delicious.

                                            Also great, but not a Scotch, or even a single malt, is Nikka "Whiskey From the Barrel". If you like Highland Park you will certainly like this. Get some if you happen to come across it.

                                        3. Yussdov-

                                          The Octomore II Beast 2004 (Bruichladdich) barley was 167ppm (method HPLC), as written in the book Peat, Smoke and Spirit, and as shown on the Bruichladdich website. No other known claims have been made to date that surpass that level.

                                          The Ardbeg Supernova is reported at 100ppm. There are countless other specialty runs, mixes, and variations from year to year, but nothing yet tops 167. Infusing peat into the malt is a very imprecise procedure when you start to get up into the big numbers. Hence you will not find anywhere near the same consistency in ppm from year to year for Scotches north of 50ppm. Octomore is all over the place. The latest bottle they released was pegged at 140. Last year I believe it was 130. As a matter of reference heavy phenol for Scotch is 35ppm, medium is 20ppm, and light is 15ppm. (“Unpeated” barley still contains phenols, but only from .5 to 3ppm)

                                          Note that the ppm value traditionally given by the manufactures is actually of the kiln dried malt before grinding, mashing, and distilling. The measurable phenol level goes down from 30-50% by the time it’s distilled (the “new make”), and down even more with ageing. As one example, Laphroaig barley is 40ppm, new spirit is 25ppm, phenol drops to 8-10 ppm in the 10yo, and down to 6ppm in 30yo.

                                          I’ve seen Ardbeg malt rated at 54ppm, Longrow (Springbank) at 50ppm, and Laphroig, Lagavulin & Port Charlotte (Bruichladdich) all at 40ppm – so those are the balance of your “top tier” peaty Scotches. (Those numbers are rounded - and vary from year to year.) There are also blends, as mentioned by others here. I would add “Big Peat Islay Blended Whisky”, which I recently had, and it was an extravaganza of flavors, if somewhat orthogonal.

                                          Octomore (Bruichladdich) is the reigning champ, but in reality Ardbeg has three expressions that would be in the top 5 (Supernova, Uigeadail, and the Beist – and maybe even their standard expression 10. Indeed all of their Scotches seem to fit up into the top 8 or 10. I’ve seen many authoritative people claim them as “the” most peaty distillery (although in the same breath unanimously agreed NOT as great an overall profile, or end resultant Scotch, as say, Lagavulin or Laphroig at comparable ages). I heard Ralfy (I think) refer to Laphroig as “The Goth god of them all” – which is spot on. In the face of everything mentioned so far, I think Laphroig has the largest peat mindshare. Their Scotch profile isolates the peat like no other Scotch mentioned, or imagined - particularly the 10yo. (Some would say to a fault. Some go further and discount Laphroig by saying that their Scotch was actually designed wholly to be sold to blenders to add “Islay” to the product, vs. – say – a much more rounded, balanced, and “well crafted” Lagavulin). But they all sell Scotch to blenders, so it’s a double edged sword. Then Lagavulin became the biggest thing since Johnny Walker – and that REALLY made people hate them (the rock'n roll sellouts.) Lots of hemming and hawing on these issues – mostly by people who don’t have any idea what they are actually talking about. (“Long live the X’s – Death to the O’s”)

                                          The point I would make is that the ppm metrics provided by manufacturers do not account for the fact that the addition of peat related compounds can be achieved at every stage along the way of the process (or not) in the form of water: washing, mashing, and most particularly using a peated pond water source to cut to bottling strength.

                                          There are literally thousands of design and production decisions and factors (and wee land wights) involved in the process to make the end result spirit – irrespective to the base malt ppm measurement, as anyone who has tasted all these Scotches can attest to. The end result is not a direct correlation to the original malt ppm number. Also, there are several hundred different molecules in Scotch. I suspect there is considerable “drift” in what people think of, and what they are identifying as “peat” (sphagnum) in their Scotch (phenol, cresols, xylenols, ehtylphenol, guaiacol, etc.)

                                          1. I'm a relative newbie to single malts myself but have been taking more of an interest in recent years (I've always loved bourbon and rye/blends), and it is so fascinating to see how people's tastes and interpretations vary.

                                            My very first single malt purchase on my way home from Scotland in '08 was Talisker 10 and it remains my favourite to this day. Talisker 10 continues to be my benchmark for peaty drams and I consider it a firecracker in that respect.

                                            Bowmore 12 is another enjoyable bottle I regularly stock (very affordable and tasty). I find Bowmore to be more "smokey" than peaty if that makes sense, but it’s certainly one I group together with other peated scotches.

                                            I don't consider any offering from Macallan (traditional sherry or fine oak) to be peaty at all; quite the opposite. Back around Christmas time I sampled Lagavulin 16 for the first time and must say I couldn't believe this was one of the Big 3 peat boys everyone talked about. I really didn't notice that much of a peat punch as expected. I have to do a follow up tasting on Lagavulin 16, or maybe try their 12yo cast strength.

                                            About a month ago Laphroaig 18 started selling in our state controlled liquor stores here in Ontario and I picked up a bottle. I'm sure the 10yo (especially cask strength 10yo) is the real peat slugger in this family, which I've yet to try. But this 18yo from Laphroaig definitely has some swing and easily lays out my Talisker. I really enjoy this Laphroaig 18. The 10yo is definitely on my list.

                                            The other big peat scotch on my list had been Ardbeg - the 10 and/or Corryvechan, the latter is or will soon be available here as well (but is quite pricey). Because I have some relatives set to visit soon from the UK I've asked them to bring me something different and not readily available here in Ontario. The Ardbeg's will wait - what's I'm looking forward to trying is Juro Prophecy. I've heard this is a good peated dram. Will have to see.

                                            I can’t imagine how enjoyable a maxed out peat scotch would taste – probably not that good. I certainly wouldn’t want to chew a hunk of peat in my mouth lol. The drams people have been talking about above all sound like nice, well rounded peaty drams.

                                              1. re: GraefenberG

                                                Favorites: Ardbeg 10, Ardbeg Uigeadail, Laphroaig Quarter Cask, Bruichladdich 10 (The Laddie), Kilchoman spring release.

                                              2. If you like smoke and cocktails, not just Scotch neat or with a cube of ice, then try a PX lounge cocktail called the "Sherlock Holmes". You can find the Lapsang Souchong tea online. This is a cocktail for the Islay fan and is like smoking without smoking. At PX, I think they added a dash or two of homemake lemon bitters.


                                                3 Replies
                                                1. re: DrinkinLife

                                                  This recipe surprises me. Piling more smoke from Lapsang Souchong on top of Laphroaig seems like a bad idea, not because I don't like smoke, but because it would make a one-note cocktail. I would think it would be more interesting to combine that tea with something unexpected, like a molasses-rich rum. Of course I haven't tried it, so I may well be completely wrong on both fronts. I have the ingredients; I'll experiment.

                                                  BTW, I demonstrate this concept of non-redundant ingredients in the Bernet Frankenstein -- a wonderful cocktail if you like both Fernet and Islay.

                                                  www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                                                  1. re: EvergreenDan

                                                    Tonight I made half-recipes of the Sherlock Holmes and a rum variant:

                                                    1 1/2 oz Laphroaig Qtr Cask or El Dorado 15
                                                    1/2 oz honey
                                                    1 oz Lapsang Souchong (still warm)
                                                    3/4 oz Lemon

                                                    Since the tea was warm, I figure that I got the extra 1/2 of water missing from the honey syrup as melt water.

                                                    Both drinks are pretty good. The original is certainly smokier and full of depth from the Islay scotch. It is certainly a challenging drink but no more so than the scotch it's based on. Contemplative and rich with a lingering tart astringency. The lemon is integrated.

                                                    The rum variant is certainly more accessible, but that's because the base ingredient is so easy to like. The lemon is not well integrated, and seems at odds with the smoke of the tea. I would normally drink Lapsang Souchong with a touch of milk, so the contrast with lemon in the absence of the scotch's peat is a bit off-putting. Interestingly, the honey comes through after the lemon, but in the scotch original is apparent on the initial sip. If I were to try again, I might think of an Old Fashioned variation with LS, rather than a rum sour with LS.

                                                    Overall I have to eat my previous post. I prefer the scotch original. It's a nice cocktail.

                                                    www.kindredcocktails.com | Craft + Collect + Concoct + Categorize + Community

                                                    1. re: EvergreenDan

                                                      Glad you liked it. Think the original proportion were 2 of tea, 1 of scotch, and equal parts honey syrup and lemon, both .75. Defiantly a late fall and winter tipple! Evergreendan, maybe we need to now theorize on a Dr. James Waston variant and call it a Watson. What would a Englishman who serveved as a doctor in Afganistan and then join Holmes drink?

                                                2. Try Kilchoman 5 year old (an Islay distillery). An Irish friend of mine tried it and said "Never tasted anything like it. It tastes like my granny's fire!"

                                                  5 Replies
                                                  1. re: Zairs

                                                    I looked up Kilchoman and they use two different malt sources, one of which is Port Ellen and is peated to the same level as Ardbeg. My guess is that is the one your friend tried.

                                                    1. re: ncyankee101

                                                      Hi ncyankee, I don't mean to sound rude so please don't misinterpret - no guesses needed, it was the Kilchoman 5 year old and it was my bottle! I like Islay malts above all and like many others here rate Lagavulin, Laproiag - Talisker is my "everyday" choice and there are other Islay malts that two of our supermarkets sell as under their own brand that are just as good but' once I tried the Kilchoman...

                                                      Give it a try and let me know what you think.

                                                      1. re: Zairs

                                                        I guess you misunderstood me - Kilchoman has used two different sources of malt to make their Scotch.

                                                        Port Ellen closed in 1983 but still supplies maltings to all the Islay distilleries. Kilchoman also does their own maltings, but the peat level is 25 ppm vs 56 for the malt they use from Port Ellen.

                                                        I was just guessing from your friend's description that you have the more heavily peated version - I am not sure how it would be labeled.

                                                        Of course it's also possible it tasted very smoky because of the age, phenol levels drop with aging and a 5 yr will taste smokier than a 10+ year old.

                                                        1. re: ncyankee101

                                                          Sorry, I'm with you now. The one I'm talking about is labeled 2006 Vintage The first Five Year Old. I was merely offering my (humble) opinion as to the original question of which was the peatiest, smokiest scotch.

                                                          Although no longer available it is, as yet, not unobtainable nor unaffordable so give it a try if you can... and enjoy.

                                                          I've just ordered a bottle in time for Christmas!

                                                          1. re: Zairs

                                                            Sounds tempting but I just ordered two bottles I have had on my list for a while, Ardbeg Uigeadail and Aberlour A'bunadh. A $74 bottle is just not in my budget at the moment, and I have another bottle I have heard excellent things about that is next in line next time I order, Springbank 10 year.

                                                  2. Laphroaig, Ardbeg, and Lagavulin are the three classic peaty whiskys. Geographically, all three distilleries are neighbors along the southern shores of Islay. If you ever visit the island of smoke and peat, you can easily hit all three in a day. I highly recommend all three.

                                                    I've had Laphroaig 10, 10 Cask strength, 18, Quarter cask, Triple wood, and the special casks at the distillery. These are AWESOME for any friends of Laphoraig! (marketing!)

                                                    I've had the current full range of Ardbeg. If I had to choose, Ardbeg Uigeadail is my personal fave.

                                                    I still need to try the Lagavulin 12 which is produced at cask strength!

                                                    1 Reply
                                                    1. re: roguefrog

                                                      I finally opened my bottle of Uigeadail, and I agree it is outstanding - such an interesting blend of peat, smoke, and sweetness, I get new flavors with every sip. Someone I know said it would be a bargain at twice the $60 I paid for it, and I agree - though at that price point I wouldn't be buying it.

                                                    2. What a great post - still coming up early in search results, and still getting replies! Cheers to that.

                                                      As far as I'm concerned the top 2 are Laphroaig and Lagavulin - both have a cask strength at 10 and 12 yrs respectively, and those get my nods as choice. BUT, I will say this: while a splash of water, or cube(s) of ice are recommended, for the peat lover, Lagavulin shines on it's own, yet still through either addition. The Laphroaig on the other hand has all it's smolder put out and is better near neat. But let's all agree to this: you don't buy cask strength to just water it down. Defeats the purpose. :)

                                                      You can't miss with either though!

                                                      1 Reply
                                                      1. re: CoolHandLuk

                                                        There is something about that extra iodine kick that Laphroaig has that does it for me. I actually like the 10 better than the quarter cask.

                                                      2. If you're fairly new to Scotch and want a blended, Johnny Walker Black Label, though the smoky taste is mixed with a bit of sweetness. If you want a true single malt from a local establishment (I'm in the U.S.), I like Talisker. Laphroig is good, too. Haven't tried Glenmorangie yet. That's next. I had a bottle of Ardbeg 10, and, for me, I had to let it swirl across the taste buds for a bit before swallowing. It has a wonderful peaty taste that is preceded by "Band Aid". I am an American and new to Scotch myself, so no offense to the more experienced palates here.

                                                        3 Replies
                                                        1. re: bruava

                                                          Johnny Walker also does "Double Black" which is definitely smokier than regular Black Label. Other smoky blended scotches that are cheaper than Double Black are Black Bottle and Black Grouse - right now I think Black Grouse is the best of the smoky blends that I've mentioned here.

                                                          1. re: kagemusha49

                                                            I have bought several bottles of Black Bottle over the years and just haven't gotten the peat smoke.

                                                            Laph 10 is my favorite followed by Ardbeg 10. Ardbeg 10 is supper smokey (like eating a camp fire) but the Laph 10 has that extra Iodine punch that just does it for me.

                                                          2. re: bruava

                                                            I don't think you will find any of the Glenmorangie single-malts, which are from the Highlands, exhibit any of the smokiness common to the single-malts from the western isles of Scotland.

                                                          3. I used to love "The Smokey Peaty One" from Jon, Mark & Robbo, before they went out of business. I was crushed.

                                                            I apologize in advance if this offends any high dollar scotch drinkers, but lately I've found nothing smokier than Finlaggan, available at Trader Joe's. It's about $18 a bottle, crazy cheap, but so good!

                                                            1 Reply
                                                            1. re: Bliss313

                                                              Wow - I wondered what happened to the "The Smokey Peaty One". I have one unopened bottle left. Try Black Bottle.

                                                            2. I think I have found Talisker to be consistently the smokiest, but do like Laphroig as well.

                                                              1 Reply
                                                              1. re: Tripeler

                                                                I found Laph 10 to have the strongest 3 some, "Peat, smoke & iodine. I think Ardbeg 10 has the most smoke.

                                                              2. I've just finished a 10 y.o. bottle of Ardbeg, and I must say, this is the peatiest, smokiest scotch I have had the pleasure of indulging in. I am reminded of the smelliest, most mud-soaked, seaweed infused, leathery mongrel dog ever as I swirl this luscious temperament into the very guts of my taste buds. Why does it taste so...good? I cannot comprehend it, it is beyond verbal understanding. I only know that I love it. And if you love peat and smoke, you will too.

                                                                4 Replies
                                                                1. re: solaris2014

                                                                  Its funny with Ardbeg 10 or Laph 10 it seems folks either love them or hate them.

                                                                  1. re: Tom34

                                                                    Islays are very galvanizing, many say they taste like bandaids and campfires (like that is a bad thing). Granted they aren't something I am always in the mood for, and I usually don't have more than one at a time - but I do love them.

                                                                    1. re: ncyankee101

                                                                      Love them too. Very different from everything else.

                                                                    2. re: Tom34

                                                                      To us, Lagavullin fits between those two. Slainte'.

                                                                    1. What is smokier and peatier than Lagauvilin? I really like the smoky, peaty taste...but would like something stronger. any suggestions.....???

                                                                      1 Reply
                                                                      1. re: jdarko

                                                                        Ardbeg 10 or Laphroaig 10. The Ardbeg 10 is straight campfire smoke. The Laphroaig 10 is heavy smoke with an iodine bite.

                                                                      2. The stud of the all is the Octomore 6 from Bruichladdich. It is a limited edition that pushes the limits of pain and pleasure. This one is rated at 167 ppm. This is for the hardy and not for the timid at heart. Challenge the status quo!!!!

                                                                        3 Replies
                                                                        1. re: spatrob

                                                                          Went to a Bruichladdich tasting a few nights ago, conducted by the Man himself, Jim McEwan. The Octomore 6.1 was on as was the 5yr old Port Charlotte at 40 ppm. The smoke character of the Octomore is not 4 times more intense than the P.C. Sure the 167 ppm hits you between the eyes. Once you let your senses settle down there is balance and some subtle notes to it. Having said that the expression of the night was Black Art 3.1, pity about the price!

                                                                          1. re: alko54

                                                                            Taste like hearing is a logarithmic sense, to "double" a sensation requires 10x the concentration. Quadrupling peat concentration would result in about a 60% increase in the sensation of taste.

                                                                            1. re: alko54

                                                                              I was at a similar tasting recently and agree that the Port Charlotte and Octomore were, to my tastes, close in smoke character. Too much for me. It just overloads the senses and I can't make anything else out. Glad we tasted the Black Art first. I'm too cheap to drop over $250 on a bottle though.

                                                                              Maybe some day this love affair people have with peat will grow on me like aggressively hopped IPAs have over the years. For now, I'll stick with bourbon.

                                                                          2. had a black loch dhu at the cigar bar in the sheraton boston in the 1990s, I can't imagine there'd be anything more peaty and smoky than that. my friends didn't like this scotch, but i thought it was great with the cigar

                                                                            1. Tried them all and for me plain old Laphroig 10 year is hands down the peatiest and one of the least costly. More expensive versions of Laphroig are smoother and lose some peatiness. All the others are likewise less intense. Also love park city utahs own High West "campfire" whiskey. not sure you can get that outside of Park City but if you are ever there it's a must try

                                                                              2 Replies
                                                                              1. re: Jgcjr

                                                                                Campfire is nationally distributed though I think supplies are limited, I have a bottle I got in South Carolina but haven't opened yet.

                                                                                I agree about the Laphroaig 10, and it makes an excellent mixer, but I like the added dimensions in other expressions such as the Triplewood and Quarter cask.