@Nock

I make no claim to being an objective taster or a fair reviewer. I am extremely biased when it comes to tasting whisky. Please don’t trust my taste.

I am a flavor outlier, a peathead, a high ABV whore, and a member of the Big Flavor Club. I like my whisky young, at cask strength, with plenty of peat, sharp edges and deep borderline offensive flavors. I don’t seem to be bothered by sulfur and I actually have enjoyed all the whiskies I noticed have a hint of spent matches or gun powder. I tend to avoid fruity, floral, whiskies. I dislike grapefruit, lemon, and overt vanilla notes. And I am hit and miss with sherry. I adore a good marriage of peat and sherry where the peat takes the lead. But my favorite profile is farm yard with animal notes and manure. Yes, I said that. Peat and farm manure is my ideal flavor profile. I am approaching 1500 tasting notes on whisky and in that time I have only found 2 where adding water was a good thing. I completely agree that adding water to whisky changes it. And I can understand that most people would find that to benefit the whisky. I just don’t. I would say my tastes are an outlier from most people. I had had to learn to read other reviewers through a “lens” to get out of them whether I will enjoy the whisky or not. If all of that sounds up your alley, then by all means listen to my experience.