The sense of “wet hay” and “barnyard” may have different connotations for me – growing up in Texas, I only think of them as “foul” rather than fresh/interesting. I associate much of that smell to its source – manure, livestock, etc.

If you ever get a chance to visit the Ft. Worth Stockyards, I can assure you, it will put you off of “farmy” and “barnyard” smells for life.

On that note – do not EVERY buy Drumguish single malt – and if you get a chance to try it… don’t. Liquid manure/wet cow.

I’ve noticed the presence of “dairy cow/udder” notes in a few whiskies recently. I’ve also noticed “freshly cleaned rubber boots of a dairy worker,” too. I’m going to look for more ‘farmy’ notes from here on out and see if they are connected to lightly peated malts, as Ruben suggests in the “Say What!?” post.

Sincere thanks for linking through to our blog, too.

Cheers,
Jason @WHISKYhost

I talked a little about the value proposition in my previous Brora post, mentioning that I would probably go for a Talisker or Laphroaig 30 year over the Brora 2009. I think you hit the nail on the head with the “uniqueness” factor. I felt like I could get the same rich vanilla, mature oak experience that the Brora 2009 offered with something like the G&M Secret Stills 2.2 (40 year Cragganmore) at half the price. Granted, without the subtle peat. This 2007 version is indeed more unique.

I drink neat, then add a couple of drops of water if a dram seems too “hot.” I usually don’t go out of my way to heat up the glass with my hands, but I’ll give it a shot with the 25ml or so that I have left from the Brora 2007 sample. Thanks for the tip!

Cheers,
Jeff

I’m not sure how you drink your whisky, but the farmy notes usually get stronger with a bit of hand warmth.