I’ve tried The Glenlivet and really liked it, but as a college student it’s a bit out of my price range. Usually I stick with Jameson or Makers Mark, but on inspiration of this article I picked up an 18 year-old bottle of Laphroaig single-malt on eBay. I’m deployed overseas right now with my Army unit, but when I return home I think it will be a nice treat to share with my buddies.

My all-time favorite is Aberlour 12; I have always found it to be considerably less expensive than the more “popular” brands, and very smooth. I’ve had an Aberlour 18, but still prefer the 12.

I just had Cragganmore 12 last night, and think that would also make a good starter. It was extremely light, sweet, and smooth; very little of the “burn” to it.

I’ve also just had Oban 14, and was very impressed. Slight smoky, peaty flavor to be expected from a Western Highlands single malt, but not overpowering by any means.

I wonder, does anyone have any recommendations for another whisky? There are plenty of names being bandied around here to give one plenty to choose from, but is there is any significant name you would choose? I’ve heard it might be an idea to buy the more matured whisky of the same type to see how it matures.

Thank you, Michael @ 21, for the chemistry explanation.

Kyle @ 11: Edradour, absolutely! It’ll turn the heads of lovers of The Macallan 12 year old.

Bunnahabhain 12 and 18 year olds are wonderful. Highland Park, too. If you want a really mild single malt, try Scapa 14 year old or Tullibardine 1993. Want to try a smoke/peat dream dram? Ardbeg Uigeadail or The BenRiach 10 year old Curiositas. An unpeated Speyside other than those mentioned — The Glenrothes, either Select Reserve or one of the more costly vintages. Old Pulteney 12 year old is another terrific starter whisky, or a daily dram.

After 20+ years of enjoying many fine single malts — including a 30-yo Glenfiddich — I have to say that they all have a bit of unique character that enables one to select based on mood, occasion, personal taste, etc. Just as Bourbons have a nice range of flavors to suit many differing palates…hard to go wrong with a good bit of Jim Beam and an icy Coke on a hot day.

For my money though, the best “day-to-day” single malt remains the 15-yo Glenfiddich Solera Reserve (+1 to @Bill for the earlier mention). Other very fine whiskies have sat on my shelf, but that particular brand and age always seems to be what calls me back like a siren song. Price can vary widely, but can usually be had for under $50 in most locales.

As for the perceived “sin” of watering one’s whisky: keep in my mind that a lot of the nay-sayers are either beginners who don’t know any better or old hands that don’t want to appear weak. Always try something new as unadulterated as possible to find out where your palate lies, but never be afraid to experiment. However, the pairing a single malt with a slice of pineapple — or really, any fruit, nut, berry, olive, onion, or paper umbrella — should be grounds for eviction from this planet directly into the sun.

The sense I get is that most first-time scotch drinkers get turned off by the burn. My advice is to start with a good, strongly flavorful scotch (like Talisker) and mix in (filtered!) water until you find it palatable. It’s actually quite good like that and there’s nothing shameful about it. Eventually you’ll find yourself wanting it a bit stronger and a bit more — and even starting to enjoy just the hint of a burn. Remember though, that wiith many scotches, even some of the best, they remain better with a touch of water.

There’s actually chemistry behind this — many of the chemicals responsible for flavor are aromatic oils. They can only dissolve above a certain alcohol content. Dissolved they can remain in the liquid forever, so the flavor does not change. However, by adding a bit of water you get them to drop out of solution making a more aromatic and flavorful drink. (This is the same reason Absinthe and fresh Limoncello will louche.)

So the next time someone scoffs at you for putting some water in your scotch, remember your manliness is not only backed up by tradition but by science. Leave the blustering and the burn to the children.

The sense I get is that most first-time scotch drinkers get turned off by the burn. My advice is to start with a good, strongly flavorful scotch (like Talisker) and mix in (filtered!) water until you find it palatable. It’s actually quite good like that and there’s nothing shameful about it. Eventually you’ll find yourself wanting it a bit stronger and a bit more — and even starting to enjoy just the hint of a burn. Remember though, that wiith many scotches, even some of the best, they remain better with a touch of water.

There’s actually chemistry behind this — many of the chemicals responsible for flavor are aromatic oils. They can only dissolve above a certain alcohol content. Dissolved they can remain in the liquid forever, so the flavor does not change. However, by adding a bit of water you get them to drop out of solution making a more aromatic and flavorful drink. (This is the same reason Absinthe and fresh Limoncello will louche.)

So the next time someone scoffs at you for putting some water in your scotch, remember your manliness is not only backed up by tradition but by science. Leave the blustering and the burn to the children.