Serious Eats - seriouseats.com

Once in a blue moon, a single malt Scotch will come along and absolutely blow me away - but on any other night, that same malt probably just won't do the trick. The sole exception has actually been Paterson's recommendation - I've had the Dalmore Cigar Malt many times, always with a good dark chocolate (Black and Gold or Cadbury Old Gold are favorites), and it's consistently amazing.

On the other hand, I'm more than up for a quality bourbon or rye whiskey at any given moment whatsoever. To my tastebuds, smoke and barley just don't stand a chance against quality oak, corn, and rye. One thing I've always wondered, though, is how the difference between pot and continuous stills actually manifests itself in a whisk(e)y's taste. I've just never (knowingly) seen it as an isolated variable.

Oh! I also think Islay and sometimes Jura really overdo the whole smoke thing. I tried Superstition for the first time the other night - I guess it was alright, if you like that sort of thing. But where's the complexity in that much of one dominating note? That's not a jab at all; it's simple, honest lack of comprehension.