4 Aberfeldys at 40%

I have only tried one or two cask strength whiskies from Aberfeldy, the last one being a 27yo from The Whisky Agency, which let me down a bit. This time I'm doing 12yo, 17yo, 20yo and 21yo, all diluted down to a rather unflattering 40%abv. But I know there are some whiskies that can do very well when bottled at a low strength as opposed to cask strength, for example my last tasting, the sort of dreaded Loch Lomond showed to be such. The two diluted versions faring way better than the two at cask strength. Let's not jump to conclusions, but rather enjoy these four examples of a single malts that's most of the time beyond may peoples radar. What I do know is that in amongst all the high proof cask strengths that's flying around nowadays, it's a good idea having a couple low strength drams once awhile.


Aberfeldy 12yo 40% OB

I think this is the standard expression from the distillery, but usually the miniatures does look like a smaller version of the 70cl. In this case it doesn't. This has a green cap and a spli green/white label. According to www.whiskybase.com, this one is from 2005, the recent version was released in 2007. A short-lived edition, could this be a disaster in the terms of the 12yo 1824 Fettercairn from about the same time? I hope not. The label reads "...this single malt whisky with its distinctively peaty nose." I can't smell too much peat here, more waxy, stearic, and phenols. Golden, slightly lighter side of orange hue. Not very interesting so far. The taste is not good at all, phenolic, spirity, like some bad bad grain whisky. Rubbery, soapy and acidic. Water please. Water makes it just bland. I reckon why they stopped this bottling this one after a very short period. As I did with the Fettercairn 1824 from the same time. I just hope the new Aberfeldy will lift this one as the Fior have done for Fettercairn. But that is to be judged in another tasting.

This one was quite unbearable: 1.5 (2 after much time and more water)


Aberfeldy 17yo 1974-1991 40% Connoisseurs Choice Gordon & Macphail

The youngest one in this has been distilled at least 19 years prior to the youngest constituent in the 12yo tried prior to this. Considering the 5 years age difference and the possibility of bottle maturation for those that believe in such a thing (and I do!!!), this one could be very interesting. About the same color as the 12yo, maybe slightly lighter, both adjusted with some E's? What the hell, I think a really good whisky should be able to cope with some E's, som I'm not too bothered with them natural coloring devices. This one definitively has that peaty nose alongside some sweet licorice and toasted bread. The taste is also more on the peaty side, a bit more peppery, burnt toast again, lime peel and beef gravy. Initially some light fruity sweetness as well, banana bread and cardboard.

It's no winner for sure, but a couple climbs up from the 12yo: 4.5


Aberfeldy 20yo 1977-1997 40% Connoisseurs Choice Gordon & Macphail


Three years older yet three years younger, will this be somewhere along the lines of the last two, or will I experience maybe my first fantastic Aberfeldy? I know this series from Gordon & Macpahil were the poor mans choice of Single Independent bottlings for a long time, but I have to say that if you aren't into all that single cask cask strength vintage stuff, there are quite a number of good ones in the CC range as well. Excactly same color as the last one. The nose is peaty, toasted bread, cereal, much maltier than the prior two. Give it time and it gets even peatier, if nosed only I'd put my money on this being an Islay malt. Or maybe an Arran. The taste is heavy on licorice and toffee, less psirity a´than the 12yo and 17yo, very pleasant and rich, cinnamon, duck egg yolk, some coriander and cactus mints. I'll try adding water just for fun. Now it seems this is a whisky that just can't handle water, this one becomes just spirity, like some bad Vodka.

No water please!!! It was much better bare: 5.5


Aberfeldy 21yo 40% OB

I don't think this one created much fuzz when released, and I'm not sure if it will, but the 20yo were a lot better than the 12yo, so maybe it will be an improvement. A pricey one to say the least, but an improvement nonetheless. Again, this cross between golden and orange what color is concerned, and the fact that both the G&M's were slightly lighter makes me suggest that there's quite some of E's involved here. I don't mind too much, but the fact that a 21yo and a 12yo from same distillery carries same color just makes me think that it's maybe adjusted a bit. It smells much more withdrawn than the others, I need to give it some time. It doesn't evolve much, but remember it did spend 9 more years in the cask so maybe it's been numbed a bit. The taste is well... light describes it very well, just a bit plain, but there is no spirity or sulphury notes. I can detect some sweet cinnamon, gingerbread and leather. It's a nice and convenient dram, enjoyable at any time, but never a thrill.

Fine old stuff, but a bit predictable and boring, needs an x-factor: 5.5



Next tasting: Caol Ila Distillery

4 whiskies from Loch Lomond, anything that will surprise here?

Loch Lomond is far from the most regarded distillery in scotland, actually I think on the overall impression I get when reading about in online is that it could very well be in the bottom 3 somewhere if not dead last, in many peoples mind. I now it lost a competitor for that title some years back when Littlemill was destroyed. But there's still Speyside, Mannochmore and Glenturret amongst others, of which have been hardly impressive when it comes to distillery bottlings... at least. I have not tried enough of Loch Lomond to make such a verdict for myself, but this tasting should be interesting as it holds two different single cask IB's at 60%+, one blend and one 12yo from Murray McDavid.


Loch Lomond NAS 40% OB Finest Blended

I had one of these a while back from Tormore distillery, or was it Tobermory? Anyway, I remember it wasn't all that bad, if my recollection serves me right I think I gave it somewhere along the lines of 4 or 5 points. Not bad for a young blend. What single malt produce will they put into a distillery blend? Can it be any good? Was the grain whisky also produced at Loch Lomond, yes it is! If the single malt is as bad as its reputation, could this be the winner of this tasting? I hope not... This bottle looks like it was made in the 80's. The color is certainly adjusted with some E's. It smells light and burnt, ashtray, alcohol and skimmed milk, just like any run of the mill bcheap blend. Lacks what I'd call personality. The taste is much better, still light, but with some vanilla fudge and cotton candy, a bit soapy and again this burnt cigar/ashtray stuff that I cannot really decide wether I like or not. For a blend it is quite good. No aftertaste to be found.

I like this one, perfect light-weighter, aperitif whisky: 5


Rhosdhu 12yo 1996-2008 46% Murray McDavid

Should be an interesting whisky, usually when IB's bottle these obscure whiskies at a young age it's got to do with a quality peak in an early stage of maturation. When I think about it, all three IB's in this tasting are bottled at a fairly young age with this one being the oldest, so there could be that the spirit from Loch Lomond usually gets overwhelmed by the oak very early. This one is very dark, somewhere between orange and brown in color, not that usual for a bourbon cask at this age. It smells like roasted almonds, burnt sugar, vanilla, caramel, honey, a sweet treat? The taste is really fat/thick, sweet vanilla and caramel, honey dew, leather and sweet licorice. To some extent it reassembles the blend, but it's so much richer and smoothe on the palate, an excellent surprise. It dies a bit over time, this is one to enjoy right after pouring, for a thicker, smoother, sweeter and rather delightful version of this malt. Definitively my best Loch Lomond whisky so far.

Luxurious whisky... WHAT??? Is it possible???: 8


Rhosdhu 9yo 1985-1994 60.5% Cadenhead's

At this strength, wow! Will it be anything like the rather excellent version from Murray McDavid? I usually like my whiskies at a high strength, but could this be a bit overkill as Loch Lomond whisky usually carries a more spirity palate than most other distilleries? Pale white wine color, Smells spirity at first, give it time, then it turns very light, like smelling wheat flour, like when beating the dough. Also some eucalyptus, mint and bitter, Fernet Branca? The taste is spirity, rather unpleasant, backyard weeds, lots of greens that doesn't work for me. Water is urgently needed. Diluted it comes of as even more spirity, burnt, bitter, rotten tomatoes and brown sugar peas. It's all gone bad in this one.

This one I could easily do without: 2


Inchmurrin 9yo 1985-2004 64% Cadenhead's

I have no idea what could be the difference between Inchmurrin and Rhosdhu as they both are non-peated and usually bottled at a vast variety of age and without any special cask features. I only hope there is some difference what taste is concerned as the last CS Rhosdhu from same bottler was disturbing to my palate. But then again, the 12yo Rhosdhu was stupendously good. Even lighter color than the 9yo Rhosdhu, This is the lighter side of white wine. And at 64%, I'm feeling a bit of enjoyable fear. It smells spirity, but what wouldn't at this strength. No, this is just spirity, nothing else to detect in the nose, maybe the taste will be a bit different? I hope so.. The taste is a bit smoky, burnt, the ashtray sensation I found in the blend. Other than that it is kind of boring, I'll add water to this one as well. Water gives it a small punch, but still it is mostly bitter, sulphury and oh yeah, stale fish stew.

At least there's been one saving grace in this tasting, this is not it: 2.5



Next tasting: Aberfeldy Distillery

5 old Longmorns, 4 distilled in the 70's and 1 in the 60's.

Longmorn is highly regarded by many whisky-lovers, but I haven't yet come around to figure why. Could it be that the reputation hales from earlier days? Recent younger bottlings I have found to be a bit boring. I haven't tried to many older bottlings, but if my suspicion is true, the ones in this tasting will be very good.


Longmorn 34yo 1976-2010 50.2% TWA Landscapes

One from The Whisky Agency, which I'm suspecting bottles many casks at an age where its a bit past its peak. A very personal opinion as it seems they harvest much good words in companionships where whisky is discussed. From an ex-bourbon hogshead.Lots of vanilla, leather and pine wood on the nose, bonfire. Radishes and red onions as well. The taste is thick and sweet, vanilla milkshake and hot cinnamon, a bit rubbery as well. Bananas and salty licorice, contrasting flavor on the palate as well as some spirity notes, water is needed here. Water makes it sweeter and spicier, now there is hot cinnamon, earthy and ginger, I enjoy this thoroughly although the flavors aren't much to get excited about.

Given water it climbs a point more: 6


Longmorn 35yo 1975-2010 52.5% TWA Still Lifes II

Another one from The Whisky Agency, one year up and even higher %abv. Another ex-bourbon hogshead matured. Same light golden apple juice color as last one, I hope the taste and smell is more divided from the 34yo than what it appears unopened. Smells Much oakier and smokier than the 1976. Burnt sugar and hayseeds, fruity bubble gum and dark chocolate. The taste is muy picante, spanish hot chorizo and chilies. This hot stew is all very good, but it ends too fast and is replaced by an extreme oakiness. This is one of the TWA bottlings I've come across that I think has matured for too long on oak. I think this one could have been absolutely perfect 15-15yo and closer to 60%abv.

Too oaky, but up until the finish it's rich, spicy and very enjoyable: 6.5


Longmorn 21yo 1973-1994 54.9% Signatory Vintage cask#9279 btl.405/600

Third one distilled in the 70's, but bottled long time before the ones from TWA. Will this be as different as I anticipated for a whisky with a shorter time disposed to oak? Or maybe there is a very good reason they let it stay in cask for so long? It smells much thicker and heavier than the first two. Caramel and nut desserts, roquefort and cheddar cheeses, the best of two totally different cheeses? Honey liqueur and pisang, slightly bitter, rustic. The taste is dry and spirity, pisang again and some dark toffee. This one needs water. Water makes it more gingery, wheat biscuits and leather. Again it's perfectly drinkable, but the flavors just aren't much to my liking.

Given time and water it works, but not my favorite profile: 6.5


Longmorn 30yo 1976-2006 54.3% MacKillop's Choice cask#5879

One I just traded a sample of way back in 2010 or 2009 with a fellow from Sweden, the other whiskies I got from him has all been fabulous, maybe this will be the same? I cross my fingers for this one. By the looks of it it's another bourbon or ex-bourbon cask, same color as the past three, but looks can be deceiving, especially when judging what casks whiskies could come from. Or even more so, when people make assumption of taste based on the color of the whisky. Smells sweet, dark fruits, blueberries, blackberries, juniper berries, just about every dark berry that's out there, alongside some peat and honey, marzipan and almonds. This is amazing, what an attack when compared to the other ones in this tasting! The taste is thick, syrupy, honey, black pepper, chili, cardamom, cloves and licorice. Could this one come from a sherry cask? It was so enjoyable I forgot to try it with water. This is special stuff.

Amazing whisky, best Longmorn so far: 9


Longmorn 22yo 1969-1991 61.0% Gordon & Macphail Cask cask#3716&3717

Amazing strength for a whisky this age. Some tight casks up in Elgin? Darkest whisky of the bunch so far as well. I have to say I wish more whiskies were bottled at this strength as there can be some much more flavors packed in. Orange color. It smells extremely peppery, lots of nice herbal notes as well, thyme, cinnamon, cloves, oregano, basil and ferocious peat as well. This is the extreme version. Lots of sweets, eucalyptus and licorice. The taste is huge, red onions, red chilies, honey, sulphur, dry, salty crackers, salted butter, fish stock, amazing. Given what I had tried prior to this, this is amazing, and it actually outdoes the MacKillop's Choice by far. I guess this must be one of the ones creating the current reputation of Longmorn as a distillery having outstanding older bottlings.

To do this justice I had to expand my rating scale, unfortunately I won't: 10



Next tasting: Loch Lomond Distillery

4 Arrans

I have thoroughly enjoyed some of the different wine casked Arrans, but I feel to a certain extent that they are putting out to many single cask bottling as to what's gainful for their reputation. Hopefully these will be crackers so that I might have to swallow my words on this one as well. Anyway, it's good to see that there are so much produce around from this distillery that many IB's already got a share.


Arran 10yo 46% OB

The third most recent standard, as the 12yo and 14yo are now making way on the market. I have heard that the 14yo is not quite living up to its expectations, but that's for me to find out on another tasting. This was the crucial one, the standard OB that first gave way for a gathered impression from whisky-lovers based on the same expression of Arran. It's hard to make a judgement on a malts quality only on single casks, as the variations are much bigger. The palate gives vanilla and peppery notes, peat, coffee and white wine, light stuff. The taste is peppery, grassy, dry white wine and sweet tea.

Light: 4


Arran NAS 49.9% OB Cask Strength and Carry On

One bottled for the website http://caskstrength.blogspot.com/, I hope they have made a good choice of cask despite the low strength after approximately 14 years in the cask. There are good casks of low strength out there for sure, but too often I whisky that have been settling on wood for far too long to enhance price (My personal opinion of course). A whisky could be just as good when 7yo and 65%abv as to 34yo and 42.3%abv . It's all a matter of cask quality. But then far from all bottles drains %abv's at this pace and many 30yo+ bottlings still holds well above 60%abv. Pale whisky, smells much lighter than the 10yo, caramel and butter, no peat influence here. Not the most exciting whisky, but no off-notes. The taste is very oaky and peppery, some burnt sugar and kindergarden glue. With water? Now it becomes more spirity, my guess would be this is well under 10yo, but how is it that the abv is under 50%? A real disappointment, I have to read up on this version to see what else is there to know? I couldn't bare having more than 2cl of this

Oakiness was all the oak gave, best(slightly better) undiluted: 2


Arran 12yo 1998-2010 56.3% OB cask#679 btl.203/204

The possibly fabulous but often jus quite good, in my book, Bourbon Cask-series from the distillery. I think most modern whisky nowadays are filled in casks like this, so why not just make it single casks, no extra expenses.. But I think the best casks must go to this series instead of into standard vattings? Yes, yes, yes, I have tried fantastic CS sherry casks and even wine cask finishings, so maybe there is lots of potential in these Bourbon single casks? Let's try this one. Smells light and airy, cotton candy, gets a bit peppery and some grassiness after a while. Burnt oak? A very well burnt cask? The taste is much peatier than the past two. This has much bigger balls than the other two, it couldn't be all due to the higher %abv, or could it? The nose is about as bland s it gets. The palate is far more robust, yet perfectly simple with oak, peat and spirity notes standing out. A fine whisky to get drunk on, for those who'd like that, but what enjoying the whisky is concerned, it's not too much to enjoy.

Easy, slightly silly peatbomb: 4.5


Arran 11yo 1999-2010 56.6% OB cask#93 btl.83/200

Last one in this vertical, maybe this can raise the standard a bit, I think I have still to find an Arran that can stand on its own from a bourbon cask and not being depended on some wine cask finishing to stand apart in a positive way. The nose is fuller than the other ones, some greasy oil and honey, sweet and creamy, bursts of peat as well. The firmest of the bunch. The taste is phenolic, raw onion, rubber, papery, candle bar, stearic. The aftertaste is drying, which is somewhat more than what've been in the previous three, but its not a very good finish nevertheless.

I like it but it will never be a favorite: 4

4 Macallans, 2 IB's from Gordon & Macphail and 2 OB's for Italy

It's been awhile since I was really blown away by a Macallan, I believe it was back in 2007 or thereabouts, and it was a fully sherry-matured 12yo OB. A standard version that is unfortunately to my knowledge now of the market. Giovinetti & Figli is an italian importer of Macallan, and I'll be trying two expressions bottled for the today as well as two expressions of G&M's Speymalt Range. All 4 youngsters, but of very different bottling dates.


Macallan 10yo 40% OB for Giovinetti & Figli

Bottled back in the 70's or 80's, not sure, some evaporation but not much. It's gonna be nice to try such an old Macallan, as most/many bottles of this age are priced to ridicule whoever buys them, that's my opinion at least. nice red hue, could be E150 but I'm not sure, could also be from sherry casks(I hope so). Smells sherried, Oloroso, creamy, cinnamon, lavender, white peach, honey, rustic, amazing stuff. This is amazing, and given time it develops more and more, I'm grateful there are still some bottles of this around. The taste is sulphury, peppery, sweetness, caramel and cinnamon, cognac-style more so than sherry. Maybe water will do it good, although it's far from a bad or even mediocre whisky neat. Water brings out all the delicate sherry flavors along with even more sweet stuff including some red bell peppers, garlic, honey, kiwi, mangos, green grapes and light syrup.

With water this becomes more for the sweet-toothed, but I like it still: 8


Macallan 7yo 40% OB for Giovinetti & Figli

Second one from G&F, now three years younger and a bit less evaporated than the last one, close to fill level that means. Oh, and this has the only label of which I can remember that carries the picture of a distillery worker pushing a cask. Looks somewhat artsy compared to the standard white and golden labels of that time. I believe this is from the same period as the 10yo. about the same color, deep orange to red hue. Sherry notes again? This one also needs some time to develop on the nose. It opens up wonderfully and the sherry is there again along with some surprisingly raw spirity notes. Was it bottled prematurely? Sweet honey nectar alongside mango as well. Now lets taste. It tastes sweet, sweet vinegar, red bell peppers, sweet malt beer, small hints of smokiness in the end, not as intriguing as the 10yo, maybe water will help it along. Water adds impression of chewing wool, not good, I recommend this one neat.

Good whisky to start with, can't handle water, a bit too young perhaps: 6


Macallan 9yo 1998-2007 43% G&M Speymalt

Done with the Italian stuff, and pleasantly surprised by at least one of them. But they were bottled a while back so maybe it's time to start discussing bottle maturation again. The two from G&M are of much more recent bottling dates, maybe they'll surprise me as well. By the looks of it, neither of them have enjoyed time in oloroso sherry casks. Starting of with this one, the youngest of them. I must admit having read little or nothing about this Speymalt range, but I have seen there's a many Bunnahabhains and Macallans in it, is there a link between those distilleries and G&M? Pale yellow color. The taste is a bit punchier than the G&V's. Very nice actually, banana and sugar grease comes to mind, you know the latvian snacks? No? Well, burn of spirit alongside sugar and butter in a pan, there is the smell, much better than the taste! This seems to be thick, I'd expect something more in the lines of a thin diluted whisky when nosing this, but it has got some serious balls so far. The taste is incredibly thick, sweet, lemon meringue, banana pie, vanilla ice cream and oily. I don't want to experiment with water on this one, it is good enough neat, I could easily drink a pint of this one, but I won't.

Sweet, juicy, creamy, perfect balance: 7.5


Macallan 10yo 1996-2006 40% G&M Speymalt

the third one bottled at 40% in this tasting, could this make a big difference? I guess I'm about to find out now. What I do know is that the last one, the 1998 with 43%abv. was a lot thicker, or fuller if you like, than the two from Italy. Or maybe the cask or the distillate of today is different? It smells more spirity than the 1998 version, and agin, not nearly as thick and bold. The taste is mostly spirity, again I get this sense of chewing wool, it needs water, at least I hope so, if not, this is pretty below par. With water it gets lighter, a bit easier, but far from good. this extreme wool flavor, when ironing a woolen shirt a bit too much, or chewing your close in kindergarden, really strange, I'd pass on this if offered.

Horrible stuff, like a cheap Vodka actually: 2

4 Cragganmores distilled in the 60's 70's 80's and 90's

Cragganmore is one of the distilleries that I have least experience with. I have enjoyed the 12yo at some level, but then I discovered the 14yo Oban, somewhat similar yet much better in my book. And the Cragganmore fell off my radar. I think that all in all I have only tried three different expressions, time to add to the tally.


Cragganmore 14yo 1969-1983 40% CC G&M

One with the old map label from Gordon & Macphail, I haven't had too many from this series since my initial whisky days a couple years back. Thankfully G&M have upped the %abv in the CC-series lately, as I often found these 40%-whiskies to be a tad dull. But there were occasional gold to be found in amongst them as well. It smells sherried, mustard, phenol and feta cheese. A strange mix, Cragganmore distillery's produce is far from light. The taste is Peppery, again mustard, bitter, phenolic again. It's not very pleasant, but an interesting challenge for the palates, hard to tell the nuances apart. Maybe water will make a difference? Water makes it a bit sweeter, orange peal and bitter licorice. I think I'd pass on this one if opportunity would ever strike again. Make sure you give this enough time.

I think some would like this hardcore bitter style, not me: 3.5


Cragganmore 20yo 1991-2011 54.2% Master of Malt

I think this is my first Cragganmore bottled at cask strength ever. I'm glad there are so many distilleries and expressions around that there always will be something new to try. pale color, straw or white wine. Smells much smokier than the 1969'er, this is an ashtray, more Islay style than I've found in any Highlander yet. Time mellows it a bit and gives way to oak, vanilla, sunseeds and hay. Black pepper and cardamoms as well, reminds me of sweet home bakery. The taste is huge on vanilla and smoke, easy yet very powerful, this is a classy example on how fresh a twenty-year old can be, yet still benefitting massively from an active cask. Potent cask and spirit is all I can say.

A speysider that's perfectly smoky/peaty, I thought I'd never find it: 7


Cragganmore 15yo 1976-1991 55.8% G&M Cask cask#3583-3584

Second one from Gordon & Macphail in this tasting, from a series that I usually enjoy much more. Much darker color than the 20yo, smells nicely rounded, like some older oloroso matured Glenfarclas'es I've tried. Not much peat or smokiness to trace here, but instead a rich honey and cinnamon dominated smell. The taste is phenolic, waxy, white pepper, cinnamon and honey. The phenol is a bit too much so I'll add some water. Now it turns more sweet and a bit smoky, this isn't far from earlier, more sherried batches of Talisker 18yo, which was some of my all time favorite OB's. When given time it develops even more smokiness, this is fantastic stuff.

Powerful stuff, perfectly balanced, all served with a smoky punch: 8.5


Cragganmore 12yo 1982-1994 60.1% Cadenhead's

Lately I have tried many many splendid examples from the series of green bottles, Authentic Collection, Dumpies and so on from Cadenhead's. Most of their whiskies of younger date I find a bit harder to enjoy for some reason, maybe the casks aren't at the same level anymore? This should be right up my alley anyway. Color is pale, white wine, about the same as the Master of Malt-version. The nose suggests this comes from a fresh bourbon cask, loads and loads of vanilla and some pepperiness. Give this time and the smokiness that I found in the aforementioned Master of Malt-bottling comes in with a bang and suddenly it's all smoke and vanilla, just way more this time. The taste is stewed onions, curry, yellow bell peppers and thyme. A special one. It's all very good, just not that interesting, the flavors seems to withdraw just after a second or two on the palate, maybe water will help open it up. Remember, 60+% doesn't mean it always needs water, it's just that it usually does. Now it reaches a more peppery and fruity style, sun roasted tomatoes, chili and mango, very pleasant. Water lifts it a bit, but it neer becomes an exciting malt. It's just a bit too bland even at 60.1%. Smooth but lacks a distinctive palate.

If tasted blind this could be anything, the nose was spectacular though: 6.5

6 whiskies from Europe, Asia, Oceania, Africa and South America.

I'm taking a world tour today, only leaving out North America. I know I do these tastings just for fun, and these whiskies especially, but if lucky, maybe I'll discover a fantastic whisky along the way? Who knows, at least it gives me a break from the scottish malt palate once in a while. And I believe that is important. And also, after my last Bruichladdich Vertical ending with three whiskies around 60%, it's nice to give my palate something a bit more comfortable (hopefully).


Tullamore Dew 10yo ?% OB Blend Ceramic Decanter 60's/70's

An old miniature decanter with no abv. statement, my guess is that it's 40% anyway. But after this much time in the decanter there's probably even a little less. The whisky has got a beautiful orange hue, some E's perhaps? There seems to be little or no evaporation in this one as the contents are 5cl on the mark. It smells fresh and light, and a little malty. The taste is grainy and spirity, with a light phenolic touch. But on the more positive side, it's very fresh, even after all these years. It needs a while to let loose that malty and herbal flavor often found in triple distilled mainland whiskies. But when it does it shows to be a fine old whisky, far from excellent, but it has something about it, I guess it's the freshness combined with an old rustic malty style that's hard to find in newer bottlings. The aftertaste is long, mundane, and very malty, and it's not even a malt whisky.

Old style whisky: 6


Bond 79 NAS ?% Blend Kenya Wine Agencies Ltd.

Yesterday I saw a fishing show with british actor Robson Greene fishing in Kenya, so why not get inspired to try some Kenyan whisky. One without an abv.statement, so I'll once again guess that it is somewhere around the 40% 70proof mark. This is, as the leather bound cyprus whisky I had a while back "A blend of Superior Scotch malt whiskies and extra quality local spirits". I love the designation "extra quality local spirits", there's just so much to read from it(!). This could be some whisky blended with african moonshine, who'd know? The regulations outside Europe, Japan and America aren't as strict as I'm used too. Time to stop being condescending and instead try the spirit for myself. Funky color, sort of like white tea. It smells light, almost as light as white tea, if I had this blind I'd thought it be some sort of diluted sake. The taste is watery, some spirit in the background, a bit like blossom liqueur, or orange liqueur, just without the orange, this is actually worse than what I could imagine.

The first whisky ever to be poured down my drain: 1


Diplomat NAS 40% Blend Colombia Industria Colombiana

Let's head west again after the last disaster, way west, I fear this one could be somewhere in the lines of the Bond 79, but at least it's 40%abv. The Bond 79 seemed to be more like somewhere int the 15-20%abv. Orange hue, surely lots of artificial coloring. It does taste like some low end blends, not too bad, or better than the Bond 79 that is. Maybe I've just found a new low when comparing whiskies. The taste is, well, as undemanding as it gets, a small spirity note and some sweet licorice, but that's about it. At least it doesn't go in the sink.

A bit better than Bond 79, but not much: 1.1


Mashity 18yo 40% Blend China DIJ 99 Wine Industries Ltd.

A blend from the Shantou region of China, that seems to be not so much chinese as it tries to be scotch. The label and bottle looks like a bad replica of the 12yo Chivas Regal. The label states "Mashity 18yo Scotch Taste Whisky" and on the backside it says "Mashity 18yo SCOTLAND(yes, with capital letters only on this word) Whisky". It says it's made by morisson distillers, so actually it could actually include some 18yo(+) Bowmore? A very good purchase at 2.5quid a 7cl then? OK, so its not chinese then, just made for the chinese market, slightly peated (hopefully) and stuff. It smells a bit peaty, small amount of Bowmore in this one, it's quite fresh and young for an 18yo, some saltiness, herbs, newly washed linen and marker ink. Green apples, freshly cut grass(when emptying the lawn mower), and some buttery biscuits. The taste is smooth and fat, like grease of a steak and white wine reduction. The aftertaste is peaty and plastic, some funky stuff in the end to ruin what would otherwise be a very god example of a whisky that could knock down a few single malts.

Smooth until the finish: 5


King Barleycorn NAS 43% OB Czech Republik

I have heard bad things about this whisky, but I know there are many very good czech whiskies around, so their distilling techniques should be up to par. First single malt in this session, smells slightly burnt, burnt matches and ashtray. The nose is spice, cinnamon, spirity, grassy, ink, glue. I'm afraid this doesn't strike a chord with me either so far. The taste is sweet, candy, butterscotch, not much more, teenage booze. It's a sweet and fine whisky, but it lacks a real aftertaste and some depth.

This one says "Hi, I'm spirit, have a shot".: 4


Milford 20yo 43% OB New Zealand

The only one of today's session that I predicted was gonna be able to play with the big boys, good scotch single malts that is, but I have to admit that the Tullamore Dew from some decades back really surprised me. Natural color in this one, and twenty years, could be a cracker. It smells light and fresh, bourbon cask, lots of vanilla and hay, along with some paint thinner, but it's mostly a delicate piece. The taste is oily, silky and a bit burnt, this could use some h2o. Now it becomes more sour, much bigger, sour apples, guacamole and fat creme. It is good, and for those who like this kind of flavor it will be absolute excellent, but I have a slight problem with this thick and burnt smell, it's sort of smoky just without peat and the needed rawness.

A light, smoky, fruity whisky: 5.5

5 Younger, and mostly way peatier Bruichladdich's

A couple weeks ago I tried some little or no peated Bruichladdichs in the range 10-14yo, with pretty decent results. Now let's see how the peat crafted youngsters that are roaming the markets nowadays makes it. Two CS octomores, one CS Port Charlotte, The Peat and The Rocks (just to get a smooth start.)


Bruichladdich NAS 46% OB Rocks

This one is not peated as of what I know, as I haven't read much about it, Maybe there is some old stock in it from when the usual peat level was at 5ppm on the contrary to todays 0ppm. What should it taste like? The peat and the waves should be clear, should I expect something briny? The color is transparent caramel sauce, know what I mean? The thin supermarket ones. It smells Dry, briny, dusty, some fino sherry, slightly bitter, but again very maritime, salty water, sea ands sand, very promising. The taste is not up to par, sort of rubbery, my guess is there is some red wine casks involved here. Weird hints of stale or cheap red wine and some cardboard notes. I hope the peated ones will be better than this.

As said before, I'm still suspicious to wine casked whisky in general: 3


Bruichladdich NAS 46% OB Peat

I think this one is a moderately peated Bruichladdich, 20ppm or so. I think this one alongside the Waves have gotten fairly better reviews than the Rocks version. But I could be wrong, at least this one got a much paler color, now red wine casks? It smells straight forward peaty, not much else, as described on the label. There are some nice coastal notes too, saltiness, earthiness and a lot of peat. The taste is very light, some apple juice and peat, all in all far less off-notes than I found in the Rocks, but also far less notes all in all.

Light, peaty stuff: 4.5


Port Charlotte 7yo 2001-2008 61% OB PC7

A highly peated version of Bruichladdich, named Port Charlotte after some old distillery that once operated on the Island. I had the one called Sgioba a while back, and it was absolutely amazing, but it was also heavily influenced by a very active sherry cask. This one comes from bourbon wood (mostly at least), a strength that I like and at an age that I consider right about the quality peak of most heavily peated Islay Malts. I know that many people loves older versions of Ardbeg, Lagavulin, Bowmore and so on, and rightly so, but I often find the peat influence to deteriorate through many years in a cask. The color is light golden, it smells of peat, marshmallows, smoke, iodine, dark chocolate, smoked salmon and seaweed. The taste is sweet, again this soft, marshmallow, sugar coated sweetness. At first that is. Then the peat explosion comes, leathery, cinnamon, peaty, rubbery, lots going on, but in the end it is a peat bomb, I think this one needs a cask with a more powerful influence than bourbon wood. But in the future, there will be brilliance in this brand for sure.

I could easily recommend this to all my peatheaded friends: 7


Octomore NAS 59% OB 03.1

The peat monster from Bruichladdich, I have not yet read up on what the peat level in this version should be, but its getting more and more by every new expression I think. Hopefully it won't be just like licking an ashtray. It smells smoke, burnt smoke, not like cigarette smoke, more like house on fire smoke. And in a certain way like grease and old wood boats, you know, like skiff boats, yes, some coastal stuff in this one as well, but it is pretty well hidden behind the massive smokiness. The taste is an absolute killer, smoky as it gets but also very fat, like oily olives, green olives soaked in oil. And there is a bit of sweetness here as well. I guess many would try to dilute this one, but I'm afraid that will only help kill everything but the peat. Is this good? Yes, it is massive, I love it, but you have to love peat.. I think.. or wait a minut, I don't...hmm..

Amazing stuff, I thought it was gonna be all on peat, surely it weren't: 8


Octomore 5yo 59% OB 3_152

I didn't know if this was the same version as the last one, as the %abv is the same, but is it slightly darker in color. It smells light, smooth and.. oh yeah, extremely smoky. There is hard to describe it other that sweet and peaty/smoky. A bit greasy oil, you know, the same as the smell that hits you when you open the stove fan. The taste is much spicier than the 03.1, basil, red bell peppers, salty, OK, maybe I'm going a bot out of bounds here, but I actually prefer the much less complex 03.1, just because the peat plays extremely well with just one or two strong and clear other touches on the palate. This one has too much going on for me, I find myself looking for a taste that plays along with the peat, as the oily/greasiness in the 03.1. In this one there is just a bit too much to get a view of that, it just becomes a bit too messy for me. But it's not a bad whisky, by far.

If you like a complex peated whisky, go for this one: 6.5

4 Glendronachs from 70's 90's and 00's.

There have been some kind of revival at the Glendronach distillery in the last decade or two. New technics and new expressions creating a reinforced reputation. But to see if there is improvement to trace I have to try some new ones besides some old ones. This is perhaps not fair due to the age difference, but I think it will be fun anyway. The strength is pretty similar though.


Glendronach 8yo 2002-2011 55% OB Cask in a Van 3rd.edition cask#2009


According to online sources, this cask has been driven around on the european continent in the backside of a Van. I don't know what efect this will have other than the cask being exposed to a larger array of change in weather and temperatures. But then again, aqua vitae producers are sending spirit across the world seas in ships to attract flavors, so why can't Glendronach drive a cask around in europe? I just wonder why they do it? Maybe the taste will prove my doubts unreasoned. It smells heavy sherried, cinnamon and roasted pecan nuts. The initial odors fades fast and it becomes much lighter. The taste is spirity and sweet, too spirity, again these roasted nuts, like the ones you get at the fried almond-stands in London. But not much more than that.

A slight disappointment, a bit too young for me: 5.5


Glendronach 14yo 1996-2010 57.2% Malts of Scotland cask#195

From a sherry butt, dark color, smells a bit phenlolic and burnt, also some butter and rubber, spicy as well. The taste is amazing, dark sweet dried fruits, grapes, rum, some peat but not much. A bit spirity, need some water I think, but I think for a thick oloroso sherry-lover this would be pretty perfect. With a small amount of water it gets lighter, again these sweet dark fruits, figs, dates and raisins. To be honest, the only thing diluted when adding water seems to be the alcohol sting and the phenol. There is a sweet palate with the aforementioned fruits alongside a lightly peated orange peel finish.

This is very much to my liking, though maybe a bit too "clean": 7


Glendronach 20yo 1970-1990 56% Signatory Vintage cask#513-518 btl.1358/2400

6 sherry casks have gone into the batch for this bottling, about the same color as the Malts of Scotland, maybe a bit lighter, sort of peach tea. This one smells much lighter, less heavy sherry and more light peatiness. This one develops into a more heavyily sherried whisky after a while. Totally opposite of the Van-whisky. Smells burnt, bitter, blueberries, blackberries, banana, butter cream and dried mutton meat. The taste is perfect dry & sweet sherry-inspired, Amoroso, I love it, plumbs, figs, raisins, prunes, dark chocolate, cream, sweet licorice and some peat in the aftertaste.

Perfect, it's all very well put together, smooth, fruity, creamy and rich: 8.5


Glendronach 22yo 1975-1998 57.7% Signatory Vintage cask#1686 btl.61/625

Five years newer vintage, and the only one in this tasting matured in a bourbon cask, as all the other are sherry-matured ones, no double casks or whatever here. Smells far less complex than the sherry matured ones. Vanilla and peppermint drops, light and sweet. The taste is much richer, sour fruits, honey, melon, grape fruit, apple juice, a fruity bourbon cask? Alongside some soapy and bittersweet notes. The aftertaste is peppery and rather short. Another fruitbomb from Glendronach, but far from as thick and rich as the other ones. A pleasant surprise.

Shows that Glendronach can pull of many kind of casks, Quality: 8

Some rambling on distillery policies.

Lately, say the last 5-10 years, the whisky industry has expanded hugely, well done! But then again, many spectators, commentators, customers and so on, seek out single casks, cask strengths, or older standards, at least that is my impression. Going way back there is hard to find the array of single cask cask strength IB bottlings that's hitting the market nowadays. Except from WMC, G&M, SV and some european mainland bottlers, there weren't many around. And due to only a small amount of output being sold to IB's there were lots of good stock to be put into the original bottlings. (We all now the best casks weren't going into blends, or?)
Now that the numbers of IB's are expanding rapidly and buying much of the older stocks intended for single malt batches, what does the distilleries do? If I'm correct, they watch and learn. More and more single cask releases, funky finishing, cask strength editions, and younger NAS-editions are hitting the market. Also many distilleries are experimenting with peat, and newer cask types to cope with the more and more expensive sherry casks. Thankfully Aberlour and Glenfarclas, alongside maybe some others have gotten deals that won't deprave them of sherry casks anytime soon. The answer to this seems to be, for what the distilleries are concerned, to start bottling more of their sherry casks as single cask bottlings. Very well many must say, as they often can be quite brilliant. The backside of the medal for most of us that don't have a tree growing bills in the backyard, these bottles are becoming more and more expensive, and in my opinion are now far beyond the point of ridiculously expensive. So we'll settle for the 12yo 46% Moscatel or Cabernet-Sauvignon-finish, or standard OB. But what about the standard OB's? I think that when there now is much less older whisky to go around in the batches, NAS-versions, like the Uigeadail, A'bunadh, CV's and so on will be expanding on the market.

The abv.% has been lifted from 40 or 43% to 46% or more at many distilleries, which is a good thing, I hope it continues. And more so, I hope that the young produce that's put out will be at a price that doesn't exclude the everyday man from having, occasionally at least, a fantastic experience, read: early to mid-nineties 12yo's from Highland Park.