phil wrote:Right. Mmm.
OK, lesson over. Personally, if I was going to drink malt whisky with coffee (separately of course, never mixed (shudder)) I would be looking for a big, slightly sweeter finish. Maybe Talisker, possibly Ardbeg, quite possibly Lagavulin, perhaps one of the fuller bodied Speysides. Catch this description of Braes of Glenlivet :
(cut)
Copyright © 2003 The Scotch Malt Whisk Society
Drool.[/quote]
Lagavulin with a coffee? You'd want a pretty heavy coffee to go with something as earthy as Lagavulin. I can see Ardbeg going with a full-strength espresso.
Off-topic, are you a member of the Scotch Malt Whisky Society? If not, and you like your whisky, it's worth looking into membership. PM or email me if you're interested.