My taste in whisky is fairly specific. Like all tastes it’s highly personal so I quite understand the ‘dislikers’.
I am no fan of highly peated smoky Islay whisky. It’s a style that markets well - make of that what you will! There is endless hoo-ha about whisky/which I put in the same vomit bucket as endless yatter about 22 blokes hoofing a ball around a ‘park’
![Face with rolling eyes :rolling_eyes: 🙄](https://cdn.jsdelivr.net/joypixels/assets/6.6/png/unicode/64/1f644.png)
. You make beer, you distill the stuff a few times and then park it in an old wine/Sherry/port barrel for a few years. Job done.....unless you disappear up your own backside discussing still shapes, heating methods and all the wee nuances that make for subtle flavour variations.
I know what you mean about the TCP but, for me, the sweet spot is a Speyside malt which are generally very smooth. Tasting notes? Marketing bollox.
You like what you like/don’t like. No right or wrong. End of. Just don’t get ripped off by marketing cons pretending grain whisky (cheaper because the barley isn’t pre-sprouted to increase sugar content) or cheaper non aged malt (because you can’t make stuff now to meet demand and sell it as 10+ yrs old priced on scarcity). Haig in blue bottles