Cragganmore 11yo 1989-2000 59.8% Blackadder Natural Strength cask#1467

I've actually never tried this "Natural Strength"-series from Blackadder before. The only CS-series from them are the Raw Cask-series, maybe this was a one-off? I could research that, but lets not waste time. I recently had the Cragganmore 12yo OB and found it a bit weakly, so lets have a similar aged one and up the %abv with nearly 20. This could be something new? I know there are a bunch of older OB CS's from Cragganmore, but this is much younger. The color is golden. It smells honey, stewed onions, green apples, floral, vanilla, nutty, banana, creamy. I'd guess this comes from a large sherry cask as it held 599 bottles, but its more of a bourbon-matured character. The taste is sweet, vanilla, leather, green olives, dried herbs, oregano, banana peel, bittersweet, dry gin. Adding water. Now it turns sweeter, more honey, black pepper, leather, wax, vanilla, coconut, very sweet and spirity. The finish is long, drying, peppery, the finish is the highlight of this dram.

It seems Cragganmore can be a bit more than just a light Speysider: 6



Next tasting: Oban Distillery

Cragganmore 12yo 40% OB

Once in a while I try to have a taste of some familiar stuff, such as bottles from the "Classic Malts"-range from Diageo, or even a Laphroaig, Glenmorangie or Glenfarclas 10. I find it rewarding to keep my reference points to more recent batches. Remember, the 12yo HP from 1998 was sure a bit different than the latest release, I can assure you. This one is marked with the rather bold statement "An elegant sophisticated speyside with the most complex aroma of any malt". Poor linguistics aside, I don't think that statement is objectively true. The color is nutty golden. It smells malty, oak zest, coriander, walnuts, parmesan, caramel, sweetness of roasted almonds, rather fruity, some mango and kiwis, clean. The taste is light and fruity, pears, kiwis, honey melon, coconut juice, light citric with a clean fruity speyside-style. But, its not very complex. Are Diageo having a go at us? The finish is peppery, malty, with some coffee and vanilla in the background.

It works, for what its worth, as a precise representation of its region: 6



Next tasting: Cragganmore Distillery

Bruichladdich 10yo 2002-2013 55.2% Malts of Scotland cask#13026

From a bourbon barrel. What the actual peat level is in Bruichladdich varies according to sources. Or some sources maybe more right than others? Most say its about 5ppm. Some say its unpeated. The color is golden. It smells spicy, sea salt, truffles, earthy, damp smoke, burnt butter. It's a typical Islayer with little peat (if such a thing exists?). Reminds me a bit of that unpeated Caol Ila that was in the wind a couple years back. The taste is peppery, salty, seaweed, dry white wine, raw onions, raw shallots, sweet and peppery! And there's quite some peat as well. The finish is sugary, caramel, syrupy, quite a surprise!

I think this is the way to go, not too young, not too wild, just damn feisty!: 7.5



Next tasting: Cragganmore Distillery

Aberlour 14yo 1989-2004 56.8% James MacArthur's Old Master's cask#12198

I had a taste of this utterly pale Aberlour from bourbon wood a couple years back (it's not a leaking bottle). And I rated it an impressive 8 points. I have read many online reviews of it, which I usually never do before having a tasting, and I find that most people rate it in the 70's somewhere on a 100 scale. Perhaps it was that nice newly-opened-bottle effect that lured me last time. Or its just a misunderstood whisky imo? Lets have another go. The color is pale straw. It smells gingery, vanilla, white wine, yeasty, like boiling white wine, or even wheat beer. Nice peppery notes. The taste is wheat, hay, vanilla, clay, sawdust, pear jello, dry chicken meat, leather. The finish is rubbery and peppery. Adding water leads to a sweeter and easier whisky, some might say boring, yes, boring...

This seems more tired and less peculiar than last time I tried it: 5.5



Next tasting: Bruichladdich Distillery

Clynelish 15yo 1997-2013 53% Adelphi for Daracha Norway

A very recent bottling of Clynelish, for the Norwegian Market. At around 70 quid, it's an affordable bottle as well, in Norway that is. The color is golden. I believe it comes from a bourbon hogshead. It smells heather, starchy, vanilla, peat, orange zest, lime rind, leather, old boots, stearic. The taste is floral, dry, peppery, aniseed, vanilla, nutmeg, cloves, rootbeer, malty. I think I've read someone praising this malt for its little developed palate, another one stating it tastes like a cheap frozen pizza. I can hardly agree with any of them. But the spirit is so strong that I think it overpowers the mild cask(s) in this incident. The taste is arguably real Clynelish style, and to me its just what I'd expect from a standard 12-14yo from them. The finish is short and peppery. Btw, adding water to this makes for a milder and less interesting spirit in my opinion.



Next tasting: Aberlour Distillery

Tobermory 15yo 1998-2013 62.2% Blackadder Raw Cask cask#800030

No Clynelish today. Its because today I got my first born son home from the hospital, and that was to be celebrated, now that he's well asleep, and the misses too. How to celebrate? With something made in Scotland and sold only in Denmark. As you see, this whisky was exclusively bottled for "Vin & Vin Hjørring" 36 btls. But I have another bottle strikingly similar, also of only 36 bottlings,  from the same cask, but exclusively bottled for "Skjold Brune Vinhandel Aalborg". So it seems there was a cask of Ledaig split between several wine shops in Denmark. That might sound a bit liberal, but then again, it scored 92p on average (this day) on www.whiskybase.com (Omg, that should so not count, well it doesn't, too me). From a sherry butt. The color is cinnamon orange. It smells sweet, peppery, rich, yet not creamy sherry, honey, beeswax, seaweed, salty, butter, dried garlic, reminds me a bit of a young Talisker, but it has a lot more depth, a mix of Talisker and Dailuaine? Maybe some Glenfarclas in the mix, quite rich, spicy and peaty! The taste is extremely peppery, ashtray, peat, smoke, bonfire, wow! The peat completely dominates the sherry, but some dry notes in the aftertaste leaves a lingering exit. Time to add some water. Now it goes more oaky, feinty, pine wood, citron, a bit earthy notes, just a bit off as the peat is severely restrained by the addition of water. The finish is (with water) herbal, peaty and peppery.

The nose is easily a 9.5, even a 10. The taste shows it should've stayed 5 more years on oak: 8



Next tasting: Clynelish Distillery

Kavalan NAS 57% OB Solist

I've had som Kavalans before, varying in quality, but never disappointing. This one was all matured in oloroso sherry casks if I'm not mistaken. The color is dark brown. It smells sweet, honeyed, plums, grenadine, raisins, figs, oloroso sherry, cinnamon, cumin, dark chocolate, malt syrup, sweet orange liqueur, perfectly decent sherried profile. I wonder where they source their casks? The taste is intense, raw oaky notes, oak zest(?), spirity, aniseeds, cumin, peppery, perfumy, I believe this requires some added water. Now it turns richer, more cinnamon and chillies, black pepper, tannic, spirity, reminds me more and more of some of the rawest Aberlour A'bunadhs that I've had. The finish is citric, lime peel and grenadine.

A must for sherry freaks, not so much for me, nevertheless I believe the MB achieved his goal: 7



Next tasting: Clynelish Distillery

Amrut NAS 61.9% OB 2007 Release

This is only the 4th batch of CS OB Vintage Amruts. And it is approximately 3yo. Since its another continent I do not know wether the 3 y.o rule for what can be called whisky applies. But then again, things mature more quickly in warmer climates (or something like that).  The color is golden brown/deep golden. It smells young, raw, spirity, ginger, wasabi, black pepper, sour dough, yeast, spirity. Now remember, this is both young and at a very high strength. Lets try it straight just for fun. The taste is syrupy, sugary, vanilla, fried bananas, immensely sweet. Some spirity notes and even some small hints of peat in the background, but most of all its a sweet soup. Lets add some water. Now it turns drier, wheat biscuits, ginger and rubber. Water will be out of the question next time I try this batch.

Decent stuff, influenced by heavily toasted bourbon wood, is my guess: 4.5



Next tasting: Kavalan Distillery

Caol Ila NAS 60.1% OB

Some sources say this is a 12yo, but since there's no such information stated on the bottle, I'll stick with the NAS. Young high strength Islayers are popular as ever before, the likes of Bruichladdich, Laphroaig, Ardbeg and Bowmore seems to be throwing themselves at every chance to deliver a young monster. And Kilchoman, though they have little other options these days. And the IB's are following too. Caol Ila on the other hand, and Lagavulin, seems to be a bit more careful...  This at 60.1% my be one of the more extreme Caol Ilas I've tried. The color is pale golden. It smells peaty, gasoline, burnt rubber, ashes, earthy, salty, vinegar. Stellar example of an Islay malt that's not been over-powered by peat in any sense. The taste is peppery, tarry, drying, peaty, a bit too raw and unfocused. Hard to distinguish one nuance from the other, a bit like a Jackson Pollock painting. Lets add a few drops of water. Now it turns sweeter, more vanilla, smoky, ashes, damp smoke, lemon peel. The finish is long and peppery.

A good classic style Caol Ila: 6.5



Next tasting: Amrut Distillery

Hjørring Rom & Whisky Festival 2013

This year I attended the Rum&Whisky festival in small danish city of Hjørring. I was at this festival last year as well, when it was held in Nørregade in Hjørring at the old Vin&Vin locals. Now that the shop has expanded and the range also, its relocated just north of the city on Frilandsvej. The owner is still Stig Risgaard, and he successfully created a great festival this year too. The festival focuses mainly on Scotch single malt whisky and rums, but also tequila, cognac, bourbon, japanese whisky, gin and other spirits. Approximately 200 people attended the festival in its 4 hours period. When talking to Stig, he told me that next year there will perhaps be a smaller event for a smaller ensemble of invited people instead of the open festival. If so, its about time to see what we might miss in 2014. Photos, here we go!

/ means it's one to try, X means its one to buy! Bernheim wheat whisky!

Some of the IBs on display, something for everyone.

It was supposed to be 2cl a coupon, well measured ;-)

Inside the tent, but with 20 degrees outside, most people enjoyed their drinks outside...

Some of the more exclusive stuff, 1975 Ardbeg for instance.

The shop, in case you ever wanna stop by, much recommended by myself.

Some guy got the idea of selling cars at the whisky festival. Let's hope they didn't drive them home that night...

Highland Park 11yo 2000-2011 58.2% Gordon & Macphail Cask cask#542,543,544

It seems to me, this often underrated series by G&M is on its way back to the shelves. Nothing would make me more happy. And finding the prices on HP CS sky-rocketing with their valhalla-series these days, this makes for a very affordable alternative. A mix of three refill bourbon barrels. The color is nutty golden. It smells iodine, coastal, salty, waxy, rich, perfumy, buttery, wheat, rich whisky. I'm suspecting a decent amount of peated barley has been used here. Remember, it varies at HP, or it could just be that it stands out a bit more due to the lack of sherried wood. The immediately releases a flow of sweet cinnamon and vanilla notes. Quite extreme in its own right. The middle is more sweet'n'sour, pineapple and mango. The finish is long and peppery. Although the nose was the star here, its a whisky for anyone who loves the HP profile.

Complex nose, sweet palate, peppery finish: 8



Next tasting: Caol Ila Distillery

Kornog NAS 58.7% OB Glann Ar Mor

Kornog is the peated whisky distilled at Glann Ar Mor distillery in France. Its gotten a lot of praise the last few years. The color is pale golden. It smells spirity, some malty notes, a bit of peat, some paint thinner and spirit markers. Some coastal aromas of salt and brine. The taste is phenolic, peaty, briny, brick dust, ashes, burnt oak. It seems to me a bit raw, a bit like some of those CS youngsters from Kilchoman that needed a year or two more on wood. Let's add some water. Now it turns a bit sweeter, more citric notes, lemons, unripe kiwis, peat, salty, fresh lime, briny, much easier to see the Islay reference often used to describe this whisky now, that its been diluted. The finish is briny, peaty and longlasting.

Water provides a welcomed twist to this youngster: 7



Next tasting: Highland Park Distillery

Tasting a mix of 9 very different whiskies (so it seemed)

After being exhausted by some crazy big sessions of closed down distilleries, I then went into a state of nearly a dram a week. Even less than what my doctor recommends. But I'm now feeling its time for a session of variation, and this is it. Variation, yes!


Goldlys 12yo 43% OB 2012 (PX sherry finish)

Belgian. The color is amber, nutty brown. It smells rich, toffee, cinnamon, heather, burnt tarts, honey. The taste is quite bitter, grainy, mustard, raw onions, chewing tobacco, quite off. (I won't be adding water to these whiskies by the way) The finish is bitter on sawdust, coffee beans and lime rind. Quite peppery as well.


Speyside 15yo 1996-2012 46% Strictly Limited Carn Mor (Sherry Butt)

The color is lightly tanned golden. It smells like wet wool, sage, rotting grass, Drumguish(?), waxy, all sorts of wet/rotting vegetables, like carrots cooked for broth. The taste is  on camembert, vieux du pane, salty cheese, a bit gunpowder and some leather. The taste is waxy and peppery, dry and sweet licorice, maltodextrin, not very complex, but a real kicker. The finish is dry and short.


Islay House Malt 21yo 1990-2012 46% Wilson & Morgan (Sherry Butt#50)

Many say this is a Bunnahabhain. The color is deep golden brown. It smells sweet sherried, something in the line of cream sherry, salt, custard, rib fat, oysters, acrylic paint, fabric, apple cider. The taste is tannic, phenolic, blueberry wine, some ginger and cider vinegar. The finish is long on wheat, yeast and black pepper.


Amrut NAS 50% OB Fusion 2013 batch#21

Indian. The color is golden brown. It smells restrained, some flour sugar, menthol, honey and mint. The taste is rich, sweet, unripe apples, dry white wine, vanilla, fruit syrup, a bit cloying actually. Reveals its young age by some spirity notes of vodka and yeast. The finish is long, black pepper, some peat, vanilla and phenol.


Braeval 14yo 1997-2012 52% Creative Whisky Company Exclusive Casks (cask#126678 Sherry Finish)

Exclusive Casks perhaps wasn't that creative name of a series of single cask whiskies? The color is golden brown. It smells sweet, bubble gum, air freshener, vanilla, some light notes of cinnamon and hay. The taste is sweet and almost sticky, candy, syrup, ginger, chillies, quite intense an strong behind all that sweet stuff, unbalanced. The finish is rather peppery and austere.


Greenore 10yo 2000-2001 52.9% OB for Belgium cask#87

Irish grain whisky. The color is pale straw. It smells rich and buttery, butter crackers, grassy, lavender, vanilla. Pleasant enough. The taste is vanilla, honey, barley, onions, leeks, mashed parsnip, grainy, some children crayons and rubber. The finish is on wheat, pickles, cumin, curry paste.


Glenburgie 23yo 1989-2012 54.8% Chester Whisky & Liqueur Co. (Bourbon Barrel)

An IB I've never come across before. The color is pale straw. It smells soapy, honey, sweet yet more like some lavender or flower. The taste is malty, peppery, vanilla, oaky, more traditional so to speak. This one carries nothing that you can't find in a 12yo malt. The finish is zesty and oaky.


Redbreast 12yo 57.7% OB 2011 (batch#1)

Irish. The color is golden. It smells rich, vanilla, heather, butter, grassy, oregano, cinnamon. The taste is very phenolic, burnt sugar, malt syrup, coffee, buttery, salty. The finish is smoky, peppery, cured ham, a lot of salty notes, smoked bacon.


Cooley 13yo 1999-2013 51.4% The Whisky Mercenary

Irish peated. Pale color. It smells sweet vanilla, honey, brittle, ashes, grapefruit, leather and beetroot puree. The taste is sweet, coal, ashes, heavy peaty notes, some ashes and grape seeds. The finish is pretty oaky and seems a bit underdeveloped. Oak and spirit.



Next tasting: Glann Ar Mor Distillery

Glenlivet 26yo 1974-2000 54% Danehill cask#8180 btl.33/197

This was a millenium edition for Danehill, which I've never heard of before, to tell you the truth. Only 197 bottles. I bought this from the whisky exchange. If you've done the same thing, and notice my cork top is a bit different than yours, its because the original cork in mine was ruined. Lets hope the whisky isn't. The color is golden. It smells sweet, rich peat, vanilla, burnt oak, cinnamon, heather, stewed onions, caramel, burnt sugar, glue. The taste is clean and peppery, again very peaty, austere, black peppers, mustard, yeast. I've never encountered such a peaty Glenlivet before. Time to add some water.  Be generous with water on this one, that is my tip. The taste is now much sweeter, more vanilla, custard, honey, green paprika, initially a bit too light for me, but the finish hits with serious peppery, peaty, mustardy notes.

Quite an extreme Glenlivet: 7



Next tasting: Mixed bunch, Scotland and the World

Longmorn 14yo 1990-2004 56.7% Blackadder Raw Cask cask#30049 btl.

There was drawn a mere 219 bottles from this bourbon hogshead. I usually like this series a lot, and I've always been found of Longmorn. A match made in heaven? The color is deep golden. It smells banana, creamy, vanilla, oaky, spicy, cinnamon, garlic, red onions, some dry hay and nice gin notes. The bottler actually suggests on the label, to add water to this, to "help release its FULL FLAVOUR". I'll try it neat first anyway.. The taste is on dry green herbs, green paprika, leeks, oregano, vanilla, very nice even without water. It's a pretty light and easy-drinking malt. Lets add some water. Now it turns sweeter, fuller, rum and raisin notes, heather, rich vanilla and banana notes, I must say this is a very decent 14yo, one of the better I've had to be fair. The finish is long on peppery and honey, a perfect finish on this rich whisky.

Longmorn, time go get some more: 9



Next tasting: Glenlivet Distillery

Port Dundas 46yo 1965-2011 43,3% Scott's Selection

I don't think I've ever had a Port Dundas before, or wait, I had a 20yo OB a while back. I remember it as an easy-drinking grain with little personality, despite high strength. This one is in the top flight on my list of whiskies what age is concerned. Not the vintage though. Port Dundas was closed down in 2009, so its not a scarce whisky, but if you can, please get hold of one before grain-prices starts sky-rocketing as well. The color is brown/orange. It smells oaky, lacquer, paint thinner, quite spirity, lets give this some time to open up, remember, its an old whisky that can make you miss its magic if you rush it. Ten more minutes of breathing. Now it turns more fresh, minty, leather, peppermint, much more vigrant, but far from your typical 40yo+ whisky. The taste is slightly bitter, gritty, acidic, sweet coffee, banana. A mix of two worlds, first bitter and closed, then some nice sappy sweet notes, almost like a sweet vegetable broth. I do like this, and I have to try with water added. Water added. Now it turns more gritty again, grassy, very tame. Water kills this otherwise interesting single grain.

For this age, it seems underdeveloped, but its a decent dram: 5.5



Next tasting: Longmorn Distillery

Macduff 25yo 1983-2009 56.8% C&S Dram Collection cask#4093 btl.250

Sadly, it seems www.blogger.com, for whatever reason, refused to post my notes on the st. Magdalene I was gonna have, and now its all disappeared... Let's try to redeem that loss with a Macduff...

I must admit that although having tried a good number of Macduffs aka Glen Deverons through the years, I have not yet found a clear or slightly consistent taste pattern for this whisky. I find its a bit of an either or whisky. If you get what I'm trying to say. This one comes from a sherry butt. The color is mustard brown. It smells immediately very sherried. Vegetal, grassy, chives, raw onions, austere, vinyl, sour citric notes, bitter and burnt. This is somewhat intriguing though not very pleasant, another kind of beast? The taste is very bitter and peppery, those bitter sour citric notes comes plunging forward. Lemon and lime peel, grassy, raw onions, bitter sherry, almost a bit too much of that. Not much distillery character, or is that it? Its bitter and burning, needs a dash of water to release its potential I believe. Adding about 4 teaspoons. Now it turns a bit drier, maltier, wheaty, burnt toast, rubbery, glue, this is rather unpleasant, but I know some lovers of bitter drops that would appreciate this kind of whisky. For me, and I emphasize me, this is not a good whisky, too much oak influence for a spirit that seems to have been weak initially. But when had neat, its just more of an experience, a lot more happening. The finish is sweet and intense on sour fruit gums, syrup and vanilla.

One that needs a lot of breathing, and a bitter tooth (what?): 4



Next tasting: Port Dundas Distillery

Fettercairn 15yo 1989-2006 62.6% OB cask#2224 btl.118/225

                                           

This was bottled on the sixth of june 2006, so 666 then... That cannot be all by coincidence, or? This comes from a hogshead, which have been finished in, well, "Spanish White Oak Sherry Finish" it says. But the color has more of a copper tone. And what a strength! You see 3-5yos from different distilleries these days carrying well below 60%abv at CS. It smells heather, orange liqueur, dark chocolate, vanilla, plum wine, sherry, dark roasted coffee, leather, cherries. The taste is chili, spicy, bitter licorice, juniper, ginger, waxy, salt, really intense and powerful. Some sweetness such as cherries, honey and ashes joins after a while. I will not add water as you can see from the bottle I've had some of it and some with water indeed. I remember it as becoming far more spirity then. I believe this is edging from the usual character of Fettercairn, but maybe it can work as an eye-opener for the skeptics out there, I know there are a few. The finish is peppery, sherried, dry sherry, red onions, dry red wine, tannic, gotta love your dry and bitter sherries to love this one I think.

I rarely enjoy sherry finishes as much as this: 8.5


Next tasting: St. Magdalene/Linlithgow Distillery

Glenkinchie 20yo 1987-2008 46%First Cask cask#2846 btl.37

It's rarely I get to try Glenkinchie, and a single cask IB bottling is a real treat. Bourbon cask. The color is straw/golden. It smells ginger, mustard, grassy, floral, rhubarb, minced garlic. Textbook lowland style. The taste is just a huge punch of lemon, sour and bitter, I don't think I've ever encountered such strong hints of lemon in a whisky before. It's hard to find anything else, but it delivers just the smallest touch of smoke on the finish. Lets add some water. Now it turns sweeter, garden fruits, honey, floral, apricot jam, more smoke and oaky notes. It's not that it improves a lot with water, but it gets more complex, more flavors on display. Overall I'd say its a nice, maybe a bit pricey, everyday dram alternative. Or just a nice presentation of the lowland region.

Clean and fun spirit, no big thrills though: 6



Next tasting: Fettercairn Distillery

Glen Garioch/Intravagan'za NAS 50% Michel Couvreur

Another spirit from Glen Garioch thats rested in caves in cognac country. This one holds 50% abv and is said to be both cask strength and matured for 3 years. I can't confirm any of that at this point, but since its been maturing in a dry and cold cave I find 50%abv as a weird CS at such a young age. The color on this is light bronze. It smells leather, honey, dry licorice, hay, clover, boiled grits, stilton, cinnamon, I recognize the sherry influence but also a clear Glen Garioch character. Oh yeah, didn't mention this came from a sherry hogshead, did I? The taste is sweet, peppery, marzipan, chillies, honey,  sweet sherry, tannins, dry red wine, peat, black pepper, grits again, bittersweet. Impressive! The finish is long and peppery with dry licorice and dry spices.

A great alternative to maturing in Scotland, fab spirit: 7



Next tasting: Glenkinchie Distillery

Couvreur's Clearach 3yo 43% Michel Couvreur

I bought this bottling in Denmark, its the result of a crazy Belgian citizen importing Scotch single malt spirit to France and storing it in some caves traditionally used to mature cognac/brandy. So its not really a Glen Garioch, but the mentioning of Meldrum House on the label strongly suggests its origin. And its not even a whisky, as scotch whisky must've been matured for at least 3 years in Scotland. This spirit was, according to information by seller, matured for three years in very humid and moist conditions. Therefore it has caught a bit of a hazy appearance. One small practical issue is, as you can see, the cork. The bottle is designed for screw caps, but they've used a cardboard cork instead, without a top, so if you haven't got a spare alternative cork lying around, keeping this spirit intact will be a hard task. Lets try this bastard!


Couvreur's Clearach 3yo 43% Michel Couvreur

I must add that this was matured in a sherry cask. The color is hazy light cinnamon/honey. It smells buttery, nougat, dark chocolate, charcoal, orange zest, white wine, wheat beer. The taste is peppery, rich, starchy, potato starch, flinty, raw onions, undeniably a spirit from Glen Garioch. I've gotta commend MC for thinking out of the box with this one. I've got another one that was matured in a very dry and cool cognac cave from same bottler, but that's due for another tasting later on. The finish is sweet and peppery.

(Non-whisky character): 7



Next tasting: Glen Garioch

Loch Lomond 5yo 2000-2006 46% OB Dá Mhile Single Grain

Loch Lomond is one of the few distilleries producing both grain and malt whisky. This is however, the first ever single grain I've tried from them. 46%abv is good news, I think they usually bottle at 40%abv. This is one of 6500 bottles(!). No chill-filtering, no colouring... nice! But is that enough to make for a decent 5yo grain-whisky? The color is straw/pale. It smells rice vinegar, wheat, leather, vanilla, floral, watercress, marzipan, white wine, mint. The taste is very sweet, vanilla candy, minty, fresh and floral, grassy notes, a bit of honey and stewed onions. The finish is light, some dry apple cider and floral notes. This is an easy-drinking aperitif grain with good flavors and no heavy notes.

Pleasant: 6



Next tasting: Glen Garioch

Tasting 2 Port Charlotte for Norway

Daracha is a norwegian importer of foreign spirits, and they've succeeded in getting two casks of Port Charlotte bottled for them. Creds! Time to taste those two.


Port Charlotte 10yo 2002-2012 %? OB for Daracha cask#1168

This one was kept in a bourbon hogshead for 10 years, should be a well refined peatster. These PC's are sure coming a bit of age these days, perhaps its time for them to really blossom? The color on this one is amber orange. It smells peat, spirity, honey, leather, caramel, burn sugar, licorice, minty, ashes, smoke, vanilla, sulphur, rubbery, salty. What a start! The taste is intens, peppery, peaty, smoky, cigar notes, butter, green chillies, ginger. This is a taste-bomb, and you gotta love it a bit rough, a whisky that really rocks!

I wish I had a cask, let alone a bottle of this: 9


Port Charlotte 10yo 2002-2012 60% Adelphi for Daracha cask#1162

One from a sherry hogshead. Peat and sherry oak often give varied results, but when the match is right the result can be the best of the best. How funny, the bourbon casked one in this session was deep amber, while the sherried one is merely golden. I guess Ralfy was right all along. It smells honey, buttery, sage, leaves, onions, grassy shrimps and crab meat, coastal, but in a weird fashion. I can't go much further on the nose, but its one you gotta try! The taste is sweet, vanilla, licorice, peppermint, sage, black olives, burnt rubber, glue, rich and creamy, but this intense bitterness almost kills it off. I guess the bitter and peaty notes kinda works in a very strange way.

Another one you gotta try: 7.5



Next tasting: Loch Lomond (grain)

Tasting one young Bruichladdich

Many peated youngsters are flying out of Bruichladdichs warehouses these days, but how does a regular low-peated Bruichladdich compare at similar age?



Bruichladdich 7yo 55% OB Isle of the Blessed for Whisky & Dreams (www.whiskyanddreams.de)

This one was matured in a bourbon cask before being finished in sherry wood. I don't believe this is bottled at cask strength. But it could also be from some leaking wood. The color is amber orange. It smells dry, sulphur, rubbery, cinnamon, oranges, waxy, leather, earthy, moulded cheese, peat. The taste is peppery, earthy, spicy cinnamon, chillies, burnt notes, very powerful. The finish is peppery, sweet chili sauce, honey, apple vinegar, sweet white wine. Also vanilla, pear juice, root vegetables, red wine vinegar, sweet and spicy. Lets add some water. Now it turns more spirity, more rubber, less heat and less sweetness. I believe water just ruined an otherwise good whisky.

Use your time with this one, its not an easy whisky: 7.5



Next tasting: Bruichladdich (Port Charlotte)

Fettercairn 22yo 1990-2013 51.5% Malts of Scotland cask#13004

Finally, I think Malts of Scotland are the only big IB that don't ever bottled any Fettercairns, or, Berry Bros & Rudd also, but I think its nice that they eventually bottles some, as its been a while since any premier series have had a Fettercairn. This one comes from a bourbon hogshead. I have tried many 1989's from Fettercairn, but never from 1990. The color is hazy golden. It smells vanilla, oregano, spicy, nutty aroma, pistachio, sweet vanilla toffees. The taste is sweet, floral, honey, oranges, grapefruit, lemon, sweet, cough drops, eucalyptus, honey, vanilla, green apples, intense peppermint, not typical Fettercairn but still a very good one. The finish is peppery, ginger, lime, bittersweet, oaky. Adding water. Just a bit zestier and sweeter now. I wondered why MoS would choose a bourbon hogshead with all the great sherried Fettercairns around, and this is far from what their range usually holds.

Utterly awkward Fettercairn, I guess its a love/hate malt, I love it: 8



Next tasting: Bruichladdich Distillery