Old Pulteney 12 Nose Question

@TpR Love Old Pulteney 12yr. The nose and taste are awesome, and you can't beat the price. :)

Interesting, I love the OP 12 but have never experienced this cheese note! Don't know if I would like it.. but as long as you do that's all that matters.

@TpR...I don't know about the OP 12 specifically, but I would suggest for you to savour the cheese while you can as I found (generally speaking) that bold and/or unusual notes that exist at the initial opening of a bottle can be the aromas that dissipate the fastest.

I have been wanting to get the OP 12 for quite a while, but it is not availble anymore in Ontario, and there always seems to be an interesting bourbon to pick up on the occasional side trip to the US.

@systemdown Like you I love the OP12, but also haven't had the cheese influence @TpR spoke of however having OP12 with meat and cheese is bound to be a good mix. :)

@Pudge72 you have got to get your hands on OP12 when you get to the states. It's a great whisky for the price and often overlooked by some. :)

UPDATE: So I'd been working my way through the OP12 and ordered another bottle from a different shop. The cheese note is not present in the new one. Though I have only nosed it. I wonder what kind of taint is going on in the first bottle. It seriously smells of a dirty footlocker sometimes, and I have to say I kind of love that it does. So tonight I'm going to try my untainted OP and hopefully love it just as much. Just figured I'd let you guys know. @PMessinger That sounds like a fantastic combo of meat/cheese and OP. I will have to try that soon.

@TpR, I hadn't had OP 12 in a couple of months, but you gave me the urge to go on a cheese quest. My bottle is the 375ml size, purchased in a twin pack with a 375ml OP 17, and this will be my fourth dram. I'd supply the batch number, but it's printed on the bottle, rather than the label, and four of the numbers have rubbed off.

I don't get cheese on the nose. It's different, that's for sure. Not sure if I could identify this as Scotch if I were tasting it blind. No malt, vanilla, caramel, smoke...no familiar Scotch-y aromas. More like cooking oil, a little wood, and, of all things, watermelon. Very, very light. But I like it.

Palate is bitter honey, pleasantly so. Doesn't seem to evolve much as it sits. No cheese yet.

As for the finish...I don't know if this is the power of suggestion, but -- dang, there's the cheese. A couple of months ago, I might have described this as "creamy and earthy," but now that I'm thinking cheese, that's what I'm getting. To be specific, I get a good cheese and broccoli soup. The kind you get at the sandwich shops, not the canned kind.

So there's the difference in either our palates or our batches. We both get cheese, yet different experiences.

A whisky whose unique flavors are balanced by their tameness. It's an entry-level malt only in that it's mild and nonthreatening. On one hand, I like these flavors very much, but don't care for the softness of the whisky. On the other hand, I don't know if I'd like these flavors at cask strength.

@WhiskyBee Awesome sample notes. I have an unopened bottle of OP12 now and want to open it and bring some bread and roast beef to go with the cheese. Come to think of it OP may by on to a whole new idea of liquid lunch. LOL. :)

Haha this gives the slogan "Would you like some cheese to your whine" a new meaning :P