Over the years I have gradually expanded my horizons where single malts are concerned. I started with Macallan, went down-market with Bowmore Islay (excellent value), then ventured into the salty mysteries of Laphroaig and Talisker. Glorious! And I’ve tried various others, never straying far from familiar territory. A few were disappointing, but none were undrinkable.
Last week I was in my local liquor store picking up gin and tonic, and I decided on a whim to get a bottle of Springbank, a 10-year old Campbeltown. I naively expected that a Cambeltown might be comparable to an Islay: peat, brine, a hint of iodine. After all the two are practically neighbours.
It was AWFUL: a cloying, honey-like sweetness that just wouldn’t let go. I tried with and without water: it was no good. So yesterday I picked up some Laphroaig and started looking for recipes using whisky. Any suggestions? And how do I avoid this embarassing mistake in the future?