Is age important with single malt

[drawboy]

As thread question. How important is age with single malts? This Christmas I have had, Aborlour 10 yr old, Glen Moray and Glenlivet 12 year old. Personally I cannot tell the difference age wise, of course I can tell the difference in their flavours. Is age a factor?

 

[Lump]

18+ mate, thats all that matters....................oh you mean the booze

 

[DavidO]

Older the better... And more costly!

 

[rosecott]

Like golfers - the older the smoother.

 

[thecraw]

Like golfers - the older the smoother.

In theory yes but not necessarily true. I've had nicer 12 year olds than 18 year olds. (whisky before some dirty b makes a disgusting comment!)

For instance a 12 year old Glen Livet is much nicer than an 15 year old Tobermory which is rank in my opinion! All down to your own palette.

 

[Iaing]

Older is definitely smoother, but you won't taste a 2 year difference between different brands simply because of the various barrels and distilling methods used.
Try 2 different ages from the same distillery e.g. 12 y.o. Glenlivet compared to 18 y.o. ( or even better 25 y.o.)

 

[thecraw]

I wasn't suggesting you would be able to taste an age difference Iain, just stating that its all down to palette.

I knew you'd be along on this thread anyway.

 

[Iaing]

Never far away when whisky is mentioned mate.

Bowmore tonight methinks.

 

[NWJocko]

In theory yes but not necessarily true. I've had nicer 12 year olds than 18 year olds. (whisky before some dirty b makes a disgusting comment!)

For instance a 12 year old Glen Livet is much nicer than an 15 year old Tobermory which is rank in my opinion! All down to your own palette.

This is true and is down to personal taste.

I much prefer smoother malts, some don't. I really like Macallan, Glenlivet and Edradour and would take a "younger" one of these over an "older" malt that isn't to my taste.....

 

[DCB]

It's also down to your preference as to the geographical origin of the whisky. That does make a difference. I've got an 18yr old that's used when making marmalade as I just don't like it as a dram. Almost sacrilege I know, but hey, it makes breakfast enjoyable.

As has been said, try two different aged malts from the same distillery, that's where you can really taste and feel the difference.

 

[Hobbit]

And for a good number of choices, The Grill bar in Aberdeen. They do a fantastic range of hangovers.

My favourite being a Caol Ila

 

[Captainron]

I could go on about this for hours. With whiskey age definitely helps bring the spirit to life. As mentioned in a previous reply you would need to compare spirits from the same distillery to see just how much of a difference ageing makes. Smoothness, however, is an altogether different issue. It all depends on how the barley was malted. Scottish whiskey is malted over peat which gives it that smokiness that lingers all the way down the throat. This tends to be stronger the furhter west you go. Some of the Island malts are pretty intense. Irish whiskey is malted over hot air and as such tastes alot smoother. Mashing and distilling follow (twice in Scotland and 3 times in Ireland) until you have a spirit. The next important process is the type of barrel shosen to keeep the spirit and for this, port and sherry barrels are usually chosen. This is where the whiskey gets it's colour. The wood and residues provide that beautiful golden sheen. It can't be called whiskey until it has been kept in a barrel for at least 2 years. Age is definitley an impaortant factor in single malt whiskey. I would urge you to organise a golf trip up to Scotland. You could hit some amazing distilleries on Speyside and then hit Nairn, Royal Aberdeen and the like. Might be an idea for a forum meet?

 

[Iaing]

I could go on about this for hours. With whiskey age definitely helps bring the spirit to life. As mentioned in a previous reply you would need to compare spirits from the same distillery to see just how much of a difference ageing makes. Smoothness, however, is an altogether different issue. It all depends on how the barley was malted. Scottish whiskey is malted over peat which gives it that smokiness that lingers all the way down the throat. This tends to be stronger the furhter west you go. Some of the Island malts are pretty intense. Irish whiskey is malted over hot air and as such tastes alot smoother. Mashing and distilling follow (twice in Scotland and 3 times in Ireland) until you have a spirit. The next important process is the type of barrel shosen to keeep the spirit and for this, port and sherry barrels are usually chosen. This is where the whiskey gets it's colour. The wood and residues provide that beautiful golden sheen. It can't be called whiskey until it has been kept in a barrel for at least 2 years. Age is definitley an impaortant factor in single malt whiskey. I would urge you to organise a golf trip up to Scotland. You could hit some amazing distilleries on Speyside and then hit Nairn, Royal Aberdeen and the like. Might be an idea for a forum meet?

If it is Scotch that you're referring to it is spelled whisky.
Whiskey is Irish, thus spelled wrongly.

 

[Captainron]

If it is Scotch that you're referring to it is spelled whisky.
Whiskey is Irish, thus spelled wrongly.

The 'e' button has a mind of it's own. It may be controlled by a leprechaun....

I do prefer Whiskey to Whisky and hence why I spelt it that way. I look at a bottle of Bushmills every week. Wifes parents live north of Aberdeen so I get to spend loads of time trawling around Speyside and the like. The rest of her family live near Portrush in Northern Ireland. Her aunt wworks at Bushmills so I have spend days there getting acquainted with their offerings. Brilliant that there are world class links courses in both areas. Am keeping a bottle of Aberlour Single Cask 21 year old which I bottled and labelled myself for a special occassion. Now if only I could break par....

 

[Liverbirdie]

I could go on about this for hours. With whiskey age definitely helps bring the spirit to life. As mentioned in a previous reply you would need to compare spirits from the same distillery to see just how much of a difference ageing makes. Smoothness, however, is an altogether different issue. It all depends on how the barley was malted. Scottish whiskey is malted over peat which gives it that smokiness that lingers all the way down the throat. This tends to be stronger the furhter west you go. Some of the Island malts are pretty intense. Irish whiskey is malted over hot air and as such tastes alot smoother. Mashing and distilling follow (twice in Scotland and 3 times in Ireland) until you have a spirit. The next important process is the type of barrel shosen to keeep the spirit and for this, port and sherry barrels are usually chosen. This is where the whiskey gets it's colour. The wood and residues provide that beautiful golden sheen. It can't be called whiskey until it has been kept in a barrel for at least 2 years. Age is definitley an impaortant factor in single malt whiskey. I would urge you to organise a golf trip up to Scotland. You could hit some amazing distilleries on Speyside and then hit Nairn, Royal Aberdeen and the like. Might be an idea for a forum meet?

There is a great bar in Glasgow city centre which has over 1,000 different bottles, from all over the world, different makers,types etc. They also have one from each year going back (I'm guessing) at least 80 years. Try that if you want to try loads of types, although most good boozers in Scotland will have 30 plus.

 

[DaveM]

If there is a meet. Sod the golf, just keep puring the whisky. Single malts only 18+ years.

 

[CMAC]

It's very subjective, I find it hard to separate a 12 yr old whisky to a 25yr old..

I do like a Cragenmore though of any age

 

[GeeTee]

Intresting thoughts on the malts . I work for the edrington group so im a bit biased saying macallan is a favourite of mine , My vouchers to spend in our staff shop are always a highlight of the year :cheers: