The title may look like a setup to a tired, tired, “Irish vs Scotch, which is better?” rant, but in this case it’s not, especially given the recent release of Cooley’s new Connemara bottling named “Turf Mor” which comes in at a smouldering 57ppm. This whiskey will be reviewed before the end of the week (hopefully).
The peating of whiskey / whisky has always been a bit of a weird thing for me. At worst it’s a way of covering up a bad bit of new make spirit, but at best it can be a splendiferous (yes, it is actually a word) triumph like Ardbeg Uigeadail or any of the brilliant
I drink more Scotch whisky than I do Irish whiskey, that’s a side effect of living in
Is the default for Scotch drinkers that they expect smoke in a whisky? Or is it considered, as I consider it, an occasionally pleasant additive?