[lumberjim]

Originally Posted by Urbane Guerrilla

Aberlour 10yo, tonight. And a couple squares of Ghirardelli 86%.

Calls itself a Highland malt on the label. The site also keeps referring to Speyside. Spiritous nose with something fruity in it too -- if there's a sweet note, it is a fruity-sweet one rather than the often-seen Speyside grainy one. They're all smooth these days... and there's that understated quality I'm associating with Highlands.

Maybe I should try Ghirardelli 72%. The 86 had a rather closed-off quality, more suited to red wine or to Balvenie Doublewood. (72% goes better with this whisky -- it's sweeter, so it's more open.)

Not heavily peated -- hardly any at all. Has the sort of finish I keep seeing in Scotch -- difficult to describe, but distinctive when encountered. It tastes of its color; it tastes... golden. Next pass I take at it, I'll try a little splash of designer water, per recommendation on The Whisky Exchange site.

Had this bottle around a long time; had to replace a broken stopper.

wow. you're super impressive.