Most of the Glenlivet whiskey I’ve seen is 12 year, not 18. Both I find tasty, but in different ways. I imagine a seasoned Bourbon drinker would greatly prefer the 18 as I find it much less ‘Scotch-y’. I don’t find what he did atrocious, though I enjoy drinking Speysides differently, of course. Drinking a spirit too warm is more unpleasant than drinking it ice cold. Much easier to sip Scotch at 60 or so degrees in the Northern UK, than in what can be much warmer climes here in the States. In short, I don’t hate the ice like the books say I should. Try it different ways—I’d start by putting the bottle in the fridge for 10 minutes, pull it out, pour a small glass neat, then add things if you still don’t care for it—and see what works for you.
In my personal experience with friends and family, Scotch, even milder and exquisitely smooth examples like the Glenlivet 12 year, can take quite a lot of getting used to. And even regular Scotch drinkers might gag when trying some of the peatier (No, autocorrect; not “meatier”.) Islay versions.
As to the OP, I’ll try most anything with alcohol in it. Sturgeon’s Law often applies. Different spirits as the mood hits, but I’ve recently enjoyed a Rowan’s Creek Bourbon quite a lot, with its delightfully complex nose, a Sapins liqueur at 110 proof, and Ardbeg’s 10 year. All are wonderful.
I grew up drinking Scotch. It was what my parents drank, and it was what we had around the house. I liked it, but I never really loved it.
When I turned 30, I discovered Irish whiskey. I thought to myself, “Hey! This is like Scotch, only better!”
When I turned 40, I discovered Bourbon. I thought to myself, “Whoa.”
Now I drink mostly Bourbon, and Irish whiskey on occasion. Unlike the OP, if I ever found myself without them, I’d probably just have a shot of vodka, neat, rather than drink Scotch. Better something tasteless than something that tastes of peat bog squeezings.
Not per the wiki, though they certainly have access to many different single malts, and could if they wanted to. The parent, Diageo, has numerous single malts in their portfolio, including Lagavulin, Knockando, and Talisker. Diageo | Scotch Whisky
Yes, Glenlivet 12 & 18 is a very mellow malt. It’s one that I would think somebody used to bourbon or even Irish whiskey would have no problem enjoying. Now, the Islays (like Laphroaig, Ardbeg, Lagavulin), sure – those are a little “different” if all you know is American and Irish whiskeys. The first time I had them, they reminded me of smoky Listerine (original flavor.) Yet, I liked them, because I’m odd like that. I can open an Ardbeg and a few seconds later, someone twenty feet away on the other side of the room will remark “did you open that whisky again?” It’s pretty potent.
But Glenlivet’s malts are a pretty decent and gentle bridge into the world of Scotch whiskys.
In Scotland, I enjoyed the eastern whiskies, which tend to stink less of peat. After a nice dinner in Leith, I asked the waiter to recommend his favorite western whisky. I got a glass of something that tasted like licking out the bottom of an ashtray.
I drank Talisker in Skye, which is a western island, and enjoyed it, maybe because I was expecting more of a stench. The local whiskies in the Orkney Islands up north were very nice, I thought.
I’m a slut. There is bourbon, rye, Canadian, Scotch and Irish in the liquor cabinet. Not to mention rum, tequila, vodka, gin, and other stuff. I’ll bounce around as my mood fits.