tag:blogger.com,1999:blog-6589381127632649854.post7146651628054586530..comments2024-01-31T11:12:05.462+02:00Comments on Whisky Science: Analysis of Michael Jackson's tasting notesTeemu Strengellhttp://www.blogger.com/profile/16883970632607009000noreply@blogger.comBlogger7125tag:blogger.com,1999:blog-6589381127632649854.post-17521198167104527382017-04-21T19:54:34.505+03:002017-04-21T19:54:34.505+03:00It is just a statistical model based on the tastin...It is just a statistical model based on the tasting notes from 1989 by MJ. Peat is just one singular descriptor and they are not weighted by their intensities.<br /><br />Besides, here are the MJ notes from 1989. The malts have changed a bit over the years ;)<br /><br />Highland Park 12y 40%<br />Colour: amber<br />Nose: smoky, "garden bonfire", sweetness, heathery, malt, hint of sherry<br />Body: medium, exceptionally smooth<br />Palate: succulent, with smoky dryness, heather-honey sweetness and maltiness<br />Finish: teasing, heathery, delicious.<br />Score 90<br /><br />Dalmore 12 40%<br />Colour: full, amber<br />Nose: powerful with sherry, fruit and malt<br />Body: medium to full, but never very sweet or sticky. soft<br />Palate: rounded and velvet-smooth, with a big development of dry, spicy, bitter-sweet malmalade-like orange and heathery, smoky flavours. Even a faint tang of saltiness.<br />Finish: long with more orangy notes<br />Score 79<br /><br />Glenlivet 12y 40%<br />Colour: pale gold<br />Nose: remarkably flowery, clean and soft<br />Body: light to medium, firm, smooth<br />Palate: Flowery, peachy, notes of vanilla, delicate balance between sweetness and malty dryness<br />Finish: restrained, long, gently warming<br />Score 85<br /><br />Imperial GM/CC 1970 40%<br />Colour: full gold<br />Nose: sherryish, aromatic, smoky<br />Body: medium to full, soft, rich<br />Palate: Malty, with notes of barley and vanilla, smoky, and full of flavour. A powerful, interesting combination of malty sweetness and peaty smokiness.<br />Finish: soft, smoky<br />Score 76<br /><br />Teemu Strengellhttps://www.blogger.com/profile/16883970632607009000noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-71258773091218712942017-04-21T19:38:35.354+03:002017-04-21T19:38:35.354+03:00Cragganmore 12y (late 1980s) 40%
Colour:golden
No...Cragganmore 12y (late 1980s) 40% <br />Colour:golden<br />Nose:The most complex aroma of any malt. Its bouquet is astonishingly fragrant and delicate with sweetish notes of cut grass and herbs (thyme perhaps?)<br />Body:light to medium, but very firm and smooth<br />Palate:Delicate,clean,restrained, with a huge range of herbal flowery notes.<br />Finish:Long.<br />Score 90Teemu Strengellhttps://www.blogger.com/profile/16883970632607009000noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-71608104571030476062017-04-16T12:38:49.449+03:002017-04-16T12:38:49.449+03:00This is great! Would be useful if we could apply t...This is great! Would be useful if we could apply this to a tasting note/review website e.g. connosr to find similar tasting whisky... or to find less expensive alternatives for flavors we like. <br /><br />The diagram might need to be updated though? I dont understand how highland park falls under the B group (no mention of peat in it, and I dont think Dalmore or Glenlivet are like HP at all) or how Imperial is in the L group (the imperial I have has no peat), etc. <br /><br />Thanks for sharing! apdzhttps://www.blogger.com/profile/13981561623234387519noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-35500710454016759082016-08-18T13:13:18.924+03:002016-08-18T13:13:18.924+03:00Hi Teemu,
Any chance if you could replicate Mich...Hi Teemu, <br /><br />Any chance if you could replicate Michael Jackson's exact tasting notes on the Cragganmore 12yo - which he first published in his 1989 malt whisky companion book? Keen to know more =) thanks. whiskylovehttps://www.blogger.com/profile/00625863600255192424noreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-618725062628067562014-07-20T18:19:28.688+03:002014-07-20T18:19:28.688+03:00I find these kinds of 'analysis' bring not...I find these kinds of 'analysis' bring nothing. Too old reviews of whisky that is no longer available. Pretty useless.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-72620834902672138282012-03-04T13:20:32.435+02:002012-03-04T13:20:32.435+02:00Can you organize/mail the original Articles from
F...Can you organize/mail the original Articles from<br />Francois-Joseph Lapointe / Pierre Legendre?malts(aT)djbommel(dOt)comnoreply@blogger.comtag:blogger.com,1999:blog-6589381127632649854.post-17534113605343514002011-10-31T14:52:03.918+02:002011-10-31T14:52:03.918+02:00Hi, thank you so much for this blog and loads of v...Hi, thank you so much for this blog and loads of very interesting info!<br /><br />"which might support the hypothesis that added caramel colouring affects the body (or mouthfeel) of whiskies."<br /><br />OR this might also mean that 20 years ago producers used much less caramel for coloring single malts. If so then the color of particular whisky in this research is just a result of limited number of natural factors (age, cask type etc) and these factors lead to a very predictable palate.Anonymousnoreply@blogger.com