The Uncorked Podcast: Episode 10 | 18 Year Scotch Whisky Retrospective | An Ongoing Journey

My first solo podcast episode, as I reflect on the 12 bottles of 18 year old Scotch Whisky I have reviewed over the last few months. We look at my overall thoughts on the category, and look beyond to some more philosophical ideas about value and the industry as a whole.
18 Year Series Playlist: • 18 Year Old Core Range...
Blog: whiskyagainsthumanity.com/
Scoring Guide: whiskyagainsthumanity.com/202...
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[@Square1286Kev]

Fantastic insights and discussion. Appreciate the thought provoking stuff. Looking forward to whatever is next!

[@jackthepickledhound]

I was totally stroking my own ego by buying the Bruichladdich 18 for $175. I know it's a decent price and it's a 750, woohoo!! Value is the word. Time is money and it's all just whisky. My collection is primarily $75-130. That's the price range where I'm happy when I shop online. I've got a few between 150 and $250 but that's it. I have no desire to be disappointed at $300.

[@christinecamley]

Love it! Delicious!

[@WhiskyUncorked]

$300 is a lot to take a stab in the dark on. I have done it but its been for bottles that I know will be interesting and at the very least one of a kind (mostly). An example would be a 34 Year Jura from the Thompson Bros. Serge (whiskyfun) reviewed it and gave it a solid score with some really interesting notes. Things like that, I am occasionally willing to try, but those moments seem to come less and less.

[@christinecamley]

Sadly $300 doesn't shock me at all anymore. For me the Talisker 18 is worth it. I have have been lucky to have tried the 34 yo Jura from Thompson Brothers. It would absolutely be worth the price. Cheers.

[@christinecamley]

It's fabulous!!

[@christinecamley]

A bit repetitive from your reviews. Some interesting thoughts. Bourbon has never been as sophisticated for me as scotch can be. I have it sparingly. If anyone saw the reviews this is going over the same stuff. Not meaning to be critical. I enjoy your work. Have an awesome weekend! Not a fan of Speyburn 15 at all. I enjoyed the Lagavulin Offerman 114th edition again tonight. Thrilled bought a case! I have shared with many friends! Nothing like Lagavulin smoke, oysters, charred lemon! Lagavulin will always be my favourite distillery! I am shocked that you gave the Talisker 18 a 5. Wow. So many people love it. I just got 2 new bottles. Different palettes!! Cheers!

[@elduderino3120]

I agree with you on the differences between Scotch & Bourbon ( recently saw someone commenting that they thought Bourbon was the spirit with a more diverse profile and I couldn’t disagree more - for me the fact that for something *to be* bourbon it has to use corn distillate and oak results in a less complex drink), but I’m not surprised the reviewer wasn’t impressed by Talisker. 25-30 years ago it was a fantastic drink but Diageo’s business model is cut corners to maximise profit. Talisker is mediocre and their 10 could be confused with a cheap blend. Lagavulin 16 is just ok - there’s so much better out there now.

[@christinecamley]

@@elduderino3120 I still adore the Lagavulin 16! It's what got me into peated scotch. It's a sentimental fave! It's widely regarded as a delicious, elegant scotch. I disagree with you about Talisker. We all have different palettes and opinions!

[@elduderino3120]

McDonald’s is widely regarded as selling edible food… give Kilchoman Senaig or Ledaig 10 a try as Lagavulin alternatives. I wouldn’t describe Port Charlotte 10 as an alternative: it’s far, far superior! I haven’t met anyone who would compare today’s Talisker favourably with what they used to sell. The quality has dropped as steeply as the price has risen. Great if you still like their current 18yr, just don’t spoil it by trying a bottling from 20-30 years back!

[@christinecamley]

@@elduderino3120 That's your opinion. I have a sophisticated palette and I know what I like. Of course I also love trying many scotch malts. I have tried what you mentioned above many times and much more over many years. Cheers.