Originally Posted by CaptainHoneySmacks
So far, the only scotch I have tried is Johnny Walker Black label. So, I have a question. It has a very potent iodine flavor. Is this true of all scotch? I would love to give scotch another try but, the idoine flavor kills it for me.
The iodine aromas and flavors come from a type of peat which is composed of seaweed in its vegetative make up. Point being, not all peated whiskies have an iodine component. The JW Black has very little of it, as it is a blend of many whiskies. That said, you're obviously sensitive to it, but will probably grow to appreciate it in time.
For full effect of it, if you're out in a bar somewhere and see Laphroaig, Ardbeg or Lagavulin, a dram of any of them will show you an iodine component in heavy proportion.
Looking at your other post and like of JD and Bushmills honey, break yourself into the Scottish single malts with unpeated Speyside whiskies - especially those aged in sherry casks. Classic Speyside whisky is known for a fruity and floral aromas and flavors and your Christmas spices. Think fruitcake. Macallan 12, Glenfarclas, Aberlour and Glenrothes are good starters and their base expressions are generally less than $50.
You'll find Macallan in many bars, thus, a price of a drink will save you the better part of $50.
Finally, if you want to try a tempered by sherry cask peated whisky that does have a little iodine component, try Benromach 10. It is a fantastic whisky that has the sweetness of first fill sherry casks and the complexity of classic Speyside with a touch of peat. Very complex. For me, it is probably my favorite 10 year whisky because it gives me a little of every thing I love about whisky.