[MM-MALTS-L] Still here

[Paul Dejong]

Hi Peter, still alive and kicking I see,   ;-)
Abou the NC2...
Yes, I have tried it several times(as, no doubt, many others here, have)
And I must say, NC2 by Duncan Taylor is not at all the bottom of the barrel!
I honestly think it is one of the better and affordable ranges on the market
today, by any IB...
However, I think you may have taken a risk: By the sound of it you have
chosen a Sherry Matured Glen Elgin, that has spent its life in an american
oak sherry butt...
It is my experience that more and more ex-sherry butts are not from european
oak, but from american white oak. And being sherry, they do not char the
cask as heavily as they would in america before filling it with new make
bourbon.
Lightly toasted american oak and sherry = sulphur, sulphur, sulphur....
And that is the main reason for the drastic decline in the quality of modern
sherry bottlings...I gather.
I don't know if anybody else has had the same idea, but that is the reason I
think.

And it is also the reason why i will never buy a newly bottle (i.e.
Distilled from 1985 on)  matured in a sherry cask, before tasting it! 8 out
of 10 have this sulphur-taste...and it kills my enjoyment.
And since european oak casks become more and more expensive, the majority
will become american white oak...and that does not mix well with sherry and
whisky I'm afraid...

Just my 2p.

Paul


On 20-05-2008 09:55, "Peter Wood" <st.peter at paradise.net.nz> wrote:

> Hello Unc
> 
> As I swooned with delight at the thought of being trapped in the ionosphere
> swirling around this magnetic lady of your imagination (I shall call her
> Aurora) I lifted the first dram from a newly opened bottle of Duncan Taylor
> NC2 Glen Elgin 16 years old. I immediately awarded it 3 Michelin Stars. Or
> perhaps 4 Firestone Stars or even 5 Dunlop Stars for those of Mackintyre
> descent.
> 
> Many years ago I had a bottle of Cadenhead's Longmorn that reminded me more
> of the discarded pneumatics used as weights on a silage pit than the
> product of a malt distillery. This Glen Elgin is so sulfurous the Longmorn
> seems more a distant memory of the perfume and petrol from a Blower Bentley
> drifting around a tight curve compared with the flapping remanants of a
> smoking rubber screeched from the wheel rims of an overloaded Mack logging
> truck lugging 40 tonnes of radiata pine down to the pulp mill.
> 
> Have Glen Elgin done away with copper stills or is the NC2 range the bottom
> of the barrel? Anybody else tried this stuff?
> 
> Peter Wood
> 
> 
> 
> 
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