[Leica] Lagavulin

[benedenia at gmail.com (Marty Deveney)]

On Wed, May 23, 2012 at 9:24 PM, Topoxforddoc
<topoxforddoc at btinternet.com> wrote:
> The best whisky is non chill- filtered. Some time ago whisky was chill 
> filtered to make a more consistent product to vie with French cognac. The 
> problem is that the filtering process removes some of the aromatic phenols 
> that give it flavour. These phenols also make the drink cloudy after the 
> addition of water.
> Some distillers are now making some non chill filtered whiskey eg Ardbeg. 
> These are much more complex and IMHO better.

Whereas the non chill filtered (storing the kegs outside over winter
is, by the way, traditional, and effectively chill filters the product
if you carefully decant) whisky, to me, tastes like rancid fat.  I'm
told this is genetic, much like some people think coriander tastes
like soap.

Marty