Glen Livet and Glenmorangie are good value 12 year olds. I buy them interchangeably.
Just make sure to pronounce Glen Morangie correctly, soft G and do not emphasise any vowels. My brother once pronounced it Glen M'rangee. Think of it more like Glen orangey but one word with an M in the middle.
I used to drink a lot of Islay (pronounced eye la) whiskies but they started giving me a headache even before I finished the dram.
Do not mix with ice cubes made from water outside of the local area where it was produced unless you have purified it first by running through a reverse osmosis unit. It's the water that makes the difference. I don't even put ice cubes from Edinburgh tap water in it. Instead I freeze the glass in my freezer and have that cool down the whisky.
Highland water is lovely. I could drink it all day. It's the peat in the water supply that help makes the beer and whisky so nice. Apparently the climate also makes a big difference as well to the taste of matured whisky. Once in the 19th C a distiller made two casks of whisky from the same batch and sent one cask over to America to mature for many years. Then it was bottled and sent back and it tasted completely different.
Just make sure to pronounce Glen Morangie correctly, soft G and do not emphasise any vowels. My brother once pronounced it Glen M'rangee. Think of it more like Glen orangey but one word with an M in the middle.
I used to drink a lot of Islay (pronounced eye la) whiskies but they started giving me a headache even before I finished the dram.
Do not mix with ice cubes made from water outside of the local area where it was produced unless you have purified it first by running through a reverse osmosis unit. It's the water that makes the difference. I don't even put ice cubes from Edinburgh tap water in it. Instead I freeze the glass in my freezer and have that cool down the whisky.
Highland water is lovely. I could drink it all day. It's the peat in the water supply that help makes the beer and whisky so nice. Apparently the climate also makes a big difference as well to the taste of matured whisky. Once in the 19th C a distiller made two casks of whisky from the same batch and sent one cask over to America to mature for many years. Then it was bottled and sent back and it tasted completely different.
