Highland Park 18 Year Old

@Maude, did you sample it from a newly opened bottle, or from a long-opened bottle at a bar, etc.? The reason I ask is that our newly opened bottle took a full three months for the flavours to open up to what I would call "standard HP 18" flavours. At three months bottle opened our HP18 tasted like the HP18 samples I had previously encountered at bars, etc. Whisky flavours do change a lot after the bottles are opened. I have found this to be true of HP18, and even more so (longer delay of opening) with HP12.

Victor, I couldn't agree more. I'm on my 6th bottle of Highland Park 18, and every time I look forward to seeing the level drop to the label. it always seems to be rather fresh upon the initial popping of the cork.

if you can try the HP 21yo ....superb whisky

I take good notes of your advices!

@Victor - Yes, your wisdom is indeed coming to pass. In fact, I found that this is even true of single pour of literally any whiskey - the pour comes out often with a strong iodine nose, etc. and sits and "breathes" (opens up) for 15 - 20 minutes - or more... I noticed that the Talisker 18 absolutely improved over about 30 minutes - and now despite my initial disappointment with that expression, I am broken hearted that it is impossible to get more in the States as far as I can tell - esp. not at the rate I paid for my first bottle.

So my point is - that "crappy" HP18 that I referenced is indeed changing literally in every respect - almost as a living being is coming alive. Now if the HP12 could hurry up and do likewise...

So I feel a lot better re: my HP18 purchase - some faith in God has been restored... (and significant faith in your wisdom).

BTW - I have also found quite a difference in the front and back palates - the front obviously being much sweeter since the sweet taste buds are located there. Does that make sense? So Palate needs to be refined a bit it seems.

@GregLogan, it is very good to hear that you are now getting the full excellent HP18 experience (and, I hope, you are too, @Maude!). I have several times liked to refer to whiskies in postings as "living breathing beings". They change a lot over time and have their own life-cycles.

@Victor - Interesting that you picked up on this same characteristic. I am find quite interesting this sort of thing that I never had any idea about until experienced (or educated - but there are no scotch classes in public school... too bad!). The other characteristic I was surprised by is just how sweet scotch is - and I suppose all whiskey. So much of my perceptions were as a kid and the sort of bitter taste of alcohol. However, I think that as I have gotten older my tastes have organically changed - I don't know that kids taste whiskey the same way. Some research is in order...

Thanks again for your input.

BTW - I do have a question re: storage. Do you have any preference? Is Scotch somewhat immune to say temperature ranges between 55 - 70 degrees (approximately the range of my living room where my material is stored).

Greg

PS Fingers crossed on that HP12 now...:-) It is still a little sour.

Regarding storage, everyone says cool and out of sunlight is what you want. I don't get too fussy, but then again, my house is not finely climate controlled.