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Whisky Tasting: Macallan 12 Jahre + Vorstellung Macallan Single Malts

whisky.de N 1:08 T 1:50 Wir verkosten den 12-jährigen Macallan im The Whisky Store. Ein intensiver, sherrylastiger Release Malt aus der schottischen Speyside. Der Rolls Royce unter den Release Malts. whisky.de

Top 10 Single Malts From Scotland

Many broadcast like a “wee dram” as the Scots say, and have their own preferences when it comes to drinking whisky. Of way, not all of these come from Scotland even the Welsh are now marketing Welsh whisky and the Japanese have long been in the whisky promote. Even if, as connoisseurs will tell you the best whisky is release malt which has been grown in an oak cask for a digit of years. These are more high-priced than cheaper supermarket brands, but well worth the extra even if you are not a Scot and have no aim of celebrating Burn’s Night with whisky and haggis and the skirl of bagpipes.


1. Glenmorangie

Top of the list has to be the release malt which is best loved. or at least most often bought in the land of your birth of whisky. It has a charming taste and gives your whole body a touch of being at ease the following you take the first sip and feel the amber nectar flowing down your throat. Luckily it is not the most high-priced of the release malts and pus it in most broadcast’s price range.


2. Laphroaig

This one is less well-known but is my confidential favourite. It has a very distinctive aroma and taste. It tastes a modest of peat and is very uncommon to other malt whiskies. They say it is an bought taste, but I loved it from the very first sip. It is paler than other whiskies and looks more like a dry sherry, but it warms you and makes you feel at peace with the world very near straight away.


3. Glen Grant

The fifty year ancient Glen Grant is one of the finest you could ever wish to drink, but there are other younger one’s made by the same companionship which, while not as spectacular, are enjoyable to savour. The whisky is grown in stilted casks and some are very pale for ruin, but this shouldn’t place you off purchasing a pot.


4. Release Speyside Malt

This fastidious brand has a very long description and the manufacturers have been in the whisky-building affair for hundreds of years. The 41 year ancient Speyside is a treat for the taste buds, but is high-priced and rarer now than it once was of way since of its popularity. Even if like Glen Grant there are younger ones that deserve to be tried and you won’t be disappointed.


5. Macallen Fine Oak

The Macallen as it is known has been valued by many who have be converted into aficionados of this brand of whisky. You can buy 20 year ancient malts and younger ones which will delight your appetite. It has been grown in oak casks as its name suggests.


6. Bowmore

Bowmore is ordinary release malt, with a long distilling tradition in the rear it. Each of the years has a uncommon flavour to the well plotting-out taste buds, and the older it is, the finer the flavour, but the 12 year ancient is a very excellent buy.


7. Dalmore

This isn’t very well-known, nut if you can track down a pot, you won’t discontent it!


8. Talisker

Talisker is simpler to find than Dalmere, and is well worth contribution of. Again there are uncommon ages of this release malt, and the older are ordinarily best.


9. Glenfarclas

Glenfarclas comes in innumerable ages and is worth inspection nearly for. It is ordinary in Scotland, but has only moderately just been exposed by Sassenachs (foreigners). Be one of the first of your acquaintances to try out it.


10. GlenFiddich

GlenFiddich is not one of the best release malts, but it gets a bring up in this list since it is the top promotion release malt in the States and in British pubs. When I worked in a pub with a very eccentric landlord who knew a lot about whisky and in fact never drank no matter what thing else, he regarded this as “cooking” whisky, and the only release malt which he would allow to be served with adulterants such as auburn ale.


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It must I don’t know be noted that excellent release malts must be drunk with water only. If you add any other liquid you will lose the fine flavour of the malt. If you treat a glass of release malt as you would one of fine armagnac or cognac, and warm the glass in your hands before to drinking the malt, you will relief the flavour so that you have the full magical encounter of the amber nectar trickling down your throat. Your taste buds will be thankful for this too, so try it clean or with a modest water.