Quote:
Originally Posted by poohbear_nc
In general, the longer aged the single malt, the smoother it is on the palate. Single malts are aged usually in used bourbon white oak barrels that are 'fired' or charred before filling, or sherry barrels. Shorter aging periods (10 - 12 years) produce a 'rougher' tasting scotch, while older vintages are smoother, taking more character from the barrels.
I'm a fan of the Islay single malts - that are heavily peated - and fairly rough on the palate, but very complex.
I'm not a real fan of Glenfiddich - a Speyside single malt, the taste to me is less complex and relatively bland.
Charlie (CRussel) I think has more experience with Glenfiddich and may be more helpful on this.
Given your taste preferences, I'd suggest a blended "sweeter" Scotch to try: Dewars, Chivas Regal, or Cutty Sark.
In single malts, probably a Highland variety: Oban, Glenmorangie - these have a fruity/floral/heather bouquet. If you're brave enough to try the Islays, Talisker is a great place to start - very mild & tasty.
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Glenfiddich is hardly my favourite, either. But might not be a bad place to start, though Glenmorangie might be even better. Both are "mild" in peaty-ness, which can be a bit overwhelming at first. Talisker is peaty without the almost oily smokiness of the strongest Inlays. Lagavulin is lovely, but not for the neophyte.
I would start with a 10 year. You'll get a good idea of taste without spending major $$ to get it. Drink it straight, no ice, and either no water or only a tiny splash. (5ml in 50ml at most)