tag:blogger.com,1999:blog-85713224217699544.post7070497558825697088..comments2024-03-06T21:06:39.726-05:00Comments on The Coopered Tot: Longrow 18 is a delicate and floral confectionNewYorkJoshhttp://www.blogger.com/profile/01236276465833621198noreply@blogger.comBlogger8125tag:blogger.com,1999:blog-85713224217699544.post-3715480137971251522013-04-16T11:37:07.489-04:002013-04-16T11:37:07.489-04:00I continue to learn from Coopered Tot even though ...I continue to learn from Coopered Tot even though it is on hiatus. In my opinion, a bottle that says "heavily peated" should not require a Ph.D. and bionic olfactory senses to taste smoky. Nonetheless I'm intrigued by this and it's on my tasting list. However, based on the above, I'm going to seek it out by the glass before shelling out $200. I see they have the 10 year and the CV at St. Andrew's. I wonder where I can find the 18...SmokyBeasthttp://www.smokybeast.comnoreply@blogger.comtag:blogger.com,1999:blog-85713224217699544.post-86221309028083772772012-11-27T00:24:31.774-05:002012-11-27T00:24:31.774-05:00Josh, after trying Longrow 10 Year, I'm no lon...Josh, after trying Longrow 10 Year, I'm no longer shocked that the 18 Year would have hardly any peat. I found it amazingly diminished in comparison to the CV, so it seems that some combination of Springbank's location and their casks makes their whisky lose peat reek pretty quickly. I'm mentally readjusting my expectations for what the 14 Year is going to be like.Jordanhttps://www.blogger.com/profile/06448702693643593156noreply@blogger.comtag:blogger.com,1999:blog-85713224217699544.post-66768143382640747772012-10-03T16:28:39.506-04:002012-10-03T16:28:39.506-04:00You are 100% right about the integration of peat i...You are 100% right about the integration of peat into Longrow - and also the need to have more than just a single 3cl sample. When reviewing samples I usually try to have more than one sample. I like to do head to heads, add water etc... This particular time I only had one. Your point about oxidation in the bottle is valid too. Traded samples can also mislead because you don't know how long the bottle in question has been open (unless that is specifically discussed).<br /><br />I consider my failure to "get" the peat in this review of Longrow 18 is one of my bigger failures as a reviewer. But I brought what I could and did the best I could with the circumstances I had.NewYorkJoshhttps://www.blogger.com/profile/01236276465833621198noreply@blogger.comtag:blogger.com,1999:blog-85713224217699544.post-42281202862866442682012-09-14T01:10:30.652-04:002012-09-14T01:10:30.652-04:00Springbank & Longrow have a delicate/fruity pe...Springbank & Longrow have a delicate/fruity peat, not islay peat. It's more than peat for peat's sake, instead it is more integrated with the malt. This takes some getting used to.<br /><br />I've got both the 2008 and 2011 bottlings of this, and both are superb. <br /><br />I think one problem is that you cannot judge a whisky via a tiny 30cl sample. You need to sit down with several drams over a week or two, and allow for some oxidation in the bottle.<br /><br />Thanks for a great review however!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-85713224217699544.post-67169451257221934862012-05-31T10:19:53.331-04:002012-05-31T10:19:53.331-04:00Right. And Port Charlotte is some seriously peate...Right. And Port Charlotte is some seriously peated whisky. PC6 is among the most intense peat encounters I've had, subjectively right up there with Octomores or Ardbegs. Lagavulin tastes extremely peaty and it too and it is peated at around 35ppm - so peat level alone isn't telling the full story. Longrow 18 didn't show its peat to me except as a musk. Perhaps it also was present in the wineyness, and some bitter influence. It didn't come off as peat. What shone was the fruit and floral which isn't what you'd expect of a peated dram at all. Weird - but kind of weird and wonderful.NewYorkJoshhttps://www.blogger.com/profile/01236276465833621198noreply@blogger.comtag:blogger.com,1999:blog-85713224217699544.post-76562077857545680132012-05-30T23:47:36.799-04:002012-05-30T23:47:36.799-04:00I've only been able to find a couple of source...I've only been able to find a couple of sources but, Port Charlotte is peated to 40ppm. I've been told that Ardbeg is peated to 50ppm though.Mantiskinghttps://www.blogger.com/profile/13431679201599223423noreply@blogger.comtag:blogger.com,1999:blog-85713224217699544.post-6692428466933166342012-05-30T17:00:34.794-04:002012-05-30T17:00:34.794-04:00I don't know. It's odd. Serge tastes som...I don't know. It's odd. Serge tastes some peat faintly on WhiskyFun:<br />"It’s only after quite a few seconds that the ‘usual’ sooty, greasy, mineral and musty notes do arise, as well as whiffs of beach sand, seaweed and those clean wet dogs that we all like quite a lot, don’t we? The peat smoke makes a late arrival, together with notes of walnuts and a little nutmeg."<br />http://www.whiskyfun.com/archiveoctober11-1.html#141011<br /><br />Ruben also gets some on WhiskyNotes:<br />"It shows a kind of gentle peatiness and balance that reminds me of some of the best (though much older) Port Ellens. Mouth: oily, with a slightly sharp peatiness."<br />http://www.whiskynotes.be/2012/longrow/longrow-18-years-2011/<br /><br />Now, I got some muskiness, particularly when I added a drop of water. However I didn't get the maritime airs and the smoky flavors those two extremely distinguished top bloggers got. It makes me wonder whether either the bottle or the particular samples I received might have had some variation or extra oxidation before I got to drink them. My palate is usually pretty sensitive to peat.NewYorkJoshhttps://www.blogger.com/profile/01236276465833621198noreply@blogger.comtag:blogger.com,1999:blog-85713224217699544.post-26350212901533934862012-05-30T14:28:03.762-04:002012-05-30T14:28:03.762-04:00That does sound like an odd beast. Given how peat-...That does sound like an odd beast. Given how peat-driven Longrow CV is, I'm pretty shocked that the phenols would have almost disappeared, even in an older whisky. Makes me wonder if this is something they'll be able to replicate consistently or if it's a particular set of barrels that were pulled together to make this peculiar whisky.Jordanhttps://www.blogger.com/profile/06448702693643593156noreply@blogger.com