The formula seems have changed over recent years drawing some unfavourable comments, also being marketed in different versions, quite a nice malt, it is for some reason always discounted in supermarkets since the relaunch.
Orkney does have another distillery/malt, Scapa, this is more rare and expensive.
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I’ve been a big fan for years, since a former work team bought be a bottle as a leaving gift. The latest I’ve tried is the Viking Honour version - discounted, as seems to be the way these days, but that suits me fine.
Mark
Yep I’ve an only just opened bottle of Scapa going at the moment, it really is a lovely subtle smooth experience and totally recommended. Add just two or three drops of water.
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I haven’t actually tasted Scapa for many years now. They used to produce a 14 year old that was sensational. But that was withdrawn in favour of a 16 year old that was bland and disappointing. Perhaps they’ve found their mojo again. I’ll give it a taste.
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I’ve been enjoying Scapa The Orcadian very much, far too drinkable! A lovely tipple, just a few drops of water to fulfil its potential is all that’s needed.
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Got 2 bottles of Scapa 16 year old ready to savour.
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Ah, cask strength. I still remember my first sip of Glenfarclas 60 - powerful stuff.
Which leads to my next question: who has their whisk(e)y as it comes and who goes for a splash of water in it? I’ve seen strenuous promotion of both policies, so there’s clearly no right or wrong answer but I suspect it could be another ‘expensive cables’ debate.
Mark
Alas and alack, not the no longer available wonderful 14 YO.
Used to be in the habit of adding a splosh or two, especially the higher strength bottlings. Nowadays I just strap myself in a prepare for the ride. I look at as tasting the whisky as it was when bottled. Mind you, I’ve had a bottle of the now impossibly rare and expensive George T. Stagg stashed away for around a decade. I think that’s something like 75% so that might be a challenge. I’ve got no problem with those who add water. It’s ice that is the real enemy.
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I take a sip neat, then add a few drops of water for normal strength bottlings, and often prefer the added smoothness a few drops can provide.
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Splash for me please - straight from the beck
On the recommendation of the macallan website I have started using an iceball using their iceball maker. The slow rate of melting means that one iceball lasts all night and doesn’t overcome the malt
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I tend to add a few drops of water but not always. A cask strength I would definitely add water though.
Anyway you like it, just enjoy it. 
I have tried adding a few drops and sometimes it can really open up new flavours and almost create a totally different whisky however I always prefer the ‘as bottled’ taste. It doesn’t stop me still experimenting though.
For anyone here curently engaged in the voluntary self isolating thing, have a wee look at “Ralfy.com” or his Youtube whisky blog.
He talks a lot of down to earth good sense about the amber nectar … and time spent here is a lot less stressful than endlessly checking up every few minutes on the latest on Coronavirus. 
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Yes, it sits there right between Rye and Scotch, flavor wise, and I enjoy them all. But there’s something a little special about Jameson’s …
Dave
I discovered it whilst a student, I blame foreign influences :0)
I have a bottle somewhere, perhaps I’ll give it another go!
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