Comparing 4 closed distilleries 1by1

I will try these 4 whiskies later on alongside some peers from same origin, but right now I'd like to try some whiskies that are from lesser estimated, of general view, closed distilleries. That meaning no Port Ellens, Glenlochys, Broras, Banffs or any of that kind. These 4 distilleries are forgotten after their seize of extinction, but maybe they'll grasp a post humous revival in coming years, who knows?



Millburn 25yo 1981-2006 46% MacKillop's Choice cask#355

Maybe I've had one or two good Millburns before, but there seems to be a considerable gap between each winner. But what I will say is that however one might call it, this was a whisky that never got a real chance as a single malt as there never where any official bottlings released. This one comes from a sherry wood, and reads bottling #201. The color is light amber. It smells raw onions, caramel, cauliflower, raw fish, barnyard, outdoors, wet gravel, I like it thus far. The taste is sweet and drying, concentrated sweets, banana liqueur, fruit gums, too sweet for me. A splash of water brings out more fruitiness, strawberries, mango, shallots, parsley, an unlikely mix.

Doubt this would be bottled if it came from a "living" distillery: 3


North Port NAS 1982-? 43% Private Cellar, Forbes & Ross

I think Private Cellar is the G&M's "Connoisseurs Choice" of Scott's Selection, which would usually mean an inferior selection to that bottles at cask strength, which the G&M Cask-series is. But I, and many others, seem to have found gold even in the CC-series, so here we go. The color is dark golden. It smells peppery, cinnamon, red onions, paprika, chili, ginger, orange marmalade, peppery, sulphur. A very reliable and shy sherry expression. I mean, you know it's sherried, but it doesn't scream it. The taste is round, apples, syrup, honey, cream sherry, a lot of good stuff going on. But while its just as good as it gets, one might get distracted by the light tastes. It's a kind whisky!

A gentle one, but extremely good, have alongside some dark chocolate: 8


Littlemill 17yo 1992-1009 50% Old Malt Cask Douglas Laing cask#3028

On little, or no closed distilleries has the reputation been as disputed as witb Littlemill. It seems some of its post-humous bottlings have been received with celebrations. I did try the 12yo a while back, and it was not a winner in my book, but perhaps this one might make me understand the recent demand for this whisky. The color is golden. It smells peppery, herbal, grassiness, onions, ginger, lowland style. The taste is sweet, caramel, juicy, plums, honey, onions again, cream liqueur, brittle, cream caramel, a very sweet dram. The aftertaste is peppery and sharp.

A very good lowlander, much appreciated: 6.5


Lochside 18yo 1981-2000 46% Murray McDavid cask#9639

A highlander with quite a potential, one of the most longed-after closed distilleries today, but in the shadows of Port Ellen and Glenlochy and others. Personally I believe Lochside is the one to get before its all gone. And MM knows how to pick'em. The color is orange. It smells light, perfumy, straw, crispy, earthy aromas. The taste is ever so light, vanilla, fruity, green grapes, cooked onions, grassy, a very light whisky, yet disturbing every picture of a whisky drinker being something other that a vodka drinker.

Light and extremely good: 6.5



Next tasting: Arran Distillery

Tasting 4 Macduffs

Macduff is a young distillery established as recent as 1963. It is also known by the name Glen Deveron, which is a river nearby the distillery. Personally I think Macduff is a better name for a modern single malt whisky. Time to discover a bit more of this malt.



Glen Deveron 12yo 40% OB

A bottling from the 80's. The color is dark golden, adjusted with caramel. It smells spirity, oak, wool, burnt rubber, not pleasant. The taste is light, floral, linseed oil, grainy, rubber, apple vinegar, straws. With a bit of water added it turns sweeter, fruit gums, marshmallows, potato starch. A weird whisky that leaves no finish, not particularly enjoyable and gone within seconds.

One to get drunk off, if that's desired: 3


Macduff 20yo 1978-1999 43% Malt Whisky Association cask#5041 btl.99/394

A "Millennium Bottling" this one is called. Amber orange color. It smells burnt, honey, dried red paprika, a sherried one? The taste is sweet cinnamon, slightly drying, floral, maple syrup, sweet onions, roasted bell peppers. The finish is mild and infused with lots of herbs, thyme, coriander, leeks, cream, swiss cheese, a very interesting whisky. And a very good alternative if you wanna discover this malt I think.

For a 43%, plenty of character: 6


Macduff 30yo 43% Vom Fass

Little information on this one to be honest. A whisky this age usually carries some vintage, cask numbers, type or whatever. The Singapore Whisky Blog suggests its from a sherry cask. I have no idea, but I'll stick to that so far. The color is amber orange. It smells caramel, cinnamon, honey, white wine, gingerbread, sweet dough, salsa, garlic, expressive stuff. It tastes burnt, white pepper, grassy, not as goos as I hoped after the nice nose. The finish is short and peppery. Maybe a bit of water will help it out. Now it tastes vanilla, licorice, drying.

Think I need a magnifier to find some of its true flavors: 4


Macduff 10yo 2000-2010 56.5% Exclusive Malts for the Bonding Dram cask#3525

From a sherry butt. I remember a great sherried Macduff from Whisky Doris I had a couple months back. Let's hope this one follows up. Dark red hue. It smells sherried, oloroso, honey, cinnamon, nutty, creamy caramel, dark chocolate. This is sherried young whisky as it should be. The taste is not that sherried, reminds me more of tawny port and dark roast coffee. Along with some dark berries and licorice sweetness. Textbook sweet sherried whisky. The finish is sweet and minty, eucalyptus and dark berries.

Perfect work from the wood: 8

Tasting 4 Benriachs

Benriach is an up and coming Distillery what single malt is concerned, seeing more and more older stock released as single cask bottlings these days. Remember, it was mothballed until just 8 years back. Time to taste. And since its one of the few independent distilleries in Scotland these days, I hope it does well.



Benriach 12yo 1986-1998 43% Signatory Vintage cask#4804,4805 btl.832/1250

Benriach bottled the year before they mothballed it. Perhaps this one can shed some light on why this distillery was shut down. But of course, I do not believe that bad whisky is always the reason for a distillery closing, we have Glenugie, Glenlochy, Port Ellen and some others to prove that. The color is light golden. Hay I suppose. It smells spirity and peppery at first, chlorine, not much else. Remember this is not peated like some of the current 12yo Benriachs. The taste is sweet and peppery, marzipan, black pepper, honey, licorice, rosé wine, leather, apple juice, cloves, lemon juice, much bigger and far more complex than what one might suggest from a 12yo at 43%abv. The finish is sweet, peppery and perfumy.

One of the best low strength 12yo's so far: 7.5


Benriach 33yo 1977-2011 45.7% OB Asta Morris cask#9119

From a refill bourbon hogshead. The color is golden, a nice tan. At this strength I wonder if it has gone all oaky? Time to find out. It smells toast, oaky, wheat, grilled batter, greasy, reminds me of an old fish'n'chips stand. The taste is caramel, nuts, chili, ginger, thyme, leeks, spring onions. Very light in contrast to the 12yo. Perhaps it needs a drop of water to open up? With water the experience changes a bit, more peppery, pickles, ginger, herbal, raw onions, a bit less appreciated by me, but if you like your whisky to be characterized by its commodities more than the 33yo on oak, I guess this one is a good choice.

It smells rustic modesty, but the palate is a bit simple: 5


Benriach 32yo 1979-2012 47.3% Asta Morris cask#8507

Another one from a refill bourbon hogshead. Btw, Asta Morris is an Belgian independent bottler, which has been around not for long. Another deep golden color. This one smells strong, pungent, apple compote, lemon juice, potato stark, red onions, lot of apple so far in this one. The taste is burnt, sweet apples, juicy, herbs, stewed onions and sour dough. Yeasty. It has a clear edge over the 1977. This is just much more expressive. I'd say this has a yeasty, wheaty Fettercairn style. Light and beautiful.

Wine territory, extremely drinkable without being too light: 7


Benriach 19yo 1991-2010 54.9% OB cask#4389

This one comes from a first fill bourbon hogshead, or "virgin oak" as they name it on the label. Orange amber hue. It smells peaty, port wine, apple vinegar, stewed onions, baking powder, apples and lemon. The taste is thick and creamy, peat again, some burnt oaky notes, peppery, thick custard, one of the best Benriaches I've had so far. The only thing letting me down a bit is the finish. Its just a bit too light and easy, needs something more than peppery notes and none.

The palate is beyond perfect: 8


Benriach 16yo 1994-2011 55.1% Premium Spirits Belgium cask#2630

I hope this one shows the best is yet to come from Benriach as this is the youngest distillate in this tasting. From a bourbon barrel. Light golden color. It smells peppery, vanilla, bacon, red wine vinegar, stewed onions, leather, very good but far from the 1991 so far. The taste is kinda bitter with lots of caramel, reminds me of some licorice schnaps, vanilla, very concentrated. This is just a bit harsh and unpolished for me. The finish is all on cinnamon and caramel, which leaves me very much impressed by a young Benriach.

Light, vanilla, caramel, all sweets, after meal dram: 7



Next tasting: Macduff Distillery

Tasting 5 Mortlachs

Mortlach is often described as a meaty whisky. I've had little experience with it, but hopefully this session will give me a fuller picture of what Mortlach has to offer.


Mortlach 10yo 1989-1999 43% James MacArthur's

No high hopes here, but I could be surprised. There are many young IB bottlings out there at low strength which are well over decent. But James MacArthur's bottles almost all their casks at CS, so I can only slightly assume that their watered down bottlings are a bit sub-par. Much like some of the CC-bottlings from G&M. It smells peppery, grainy, old wood, oak chips, peppery, roasted aromas. The taste has some oily and waxy notes, and just a bit licorice and grainy. The aftertaste is just a tad better, a lot of cinnamon, wax, old wood, tobacco shop, lemon.

Middle of the road, in all aspects: 5


Mortlach 22yo 1969-1991 50.5% Cadenhead's

Nice golden brown hue on this old Mortlach. By vintage the oldest one in this session. It smells rich, minty, cigars, cough syrup, peppery, toffee. Seems very fresh after all these years. The taste is very citrussy, lime, oranges, kiwi, lime, strawberries, mango, fruity with emphasis on citrus. Additional water. Opens up the nose with more rustic notes. The taste is now more on sherried notes, bitterness, fino, not a favorable choice for me, but if you like an earthy and bitter sherried whisky, please add a few drops to this one.

Fruity at high strength: 6


Mortlach 19yo 1992-2012 51.5% Cadenhead's

From a sherry cask. With a nice orange marmalade hue. It smells damp, bitter herbs, mushroom mould, a really weird one. The taste is bittersweet, lime and syrup, very easy to drink, a bit harder to enjoy. The finish is really what saves this whisky from a bad rating, it comes off as whiffs of burnt clay, green pepper, chili, long and drying, leather, rubber, still very weird and I find it a bit hard to describe further. At least, I can say, there is no meaty notes in this one.

Fitting in with the misfits: 3


Mortlach 32yo 1971-2002 50.1% OB

The oldest by cask time in this session, and I'm a bit excited as I'm now about to cover distillation from every decade from 1960-1990's. The color is golden. It smells much bigger than the rest, stewed mushrooms, butter, salt, peat, vegetable broth, cigars, mustard, lots of mustard actually. What amazes me a bit is that its very little, or not at all, oaky. The taste is rather light, even more mustard, some peppery notes, strawberry jam, ginger, a bitter bite which makes the finish a bit more interesting.

One to enjoy while in the glass, the consumption is a bit MOTR: 5.5


Mortlach 10yo 1989-1999 60.8% James MacArthur's

One from the Old Master's selection. I think this might be from the same cask as the first I had this session as it seems some bottlers do dillute or sell away parts of a cask and bottles the rest in premier series to show diversity. Anyway, if it is the same as the 43%, which was by no means bad, I think I might be in for a nice surprise, only time will tell. The color is hazy, sort of grey/yellow. It smells bacon, salty water, onions soup, cheddar, parmesano reggiano, swiss cheese, butter, fried mushrooms. Wow! The taste is way drying, concentrated and bitter. Needs water instantly I think. The taste is now rustic, gorgonzola dolce, wheat beer, ginger, caramel, dry white wine, mushrooms and herbs, oily.

It didn't need water: 6.5



Next tasting: Benriach Distillery

2 Glenmorangies & 2 blended malts containing Glenmorangie

So, this is the first time ever I try a Glenmorangie bottled at cask strength. And, do you remember the Serendipity Vat, which consisted of Ardbeg,being "by mistake" blended with some Glen Moray. This time its some Glenmorangie casks getting the same treatment by Vuitton/Hennessy group.



Glenmorangie NAS 46% OB Finealta

Finealta is a finer description of double maturation, some time on bourbon wood before finishing in sherry casks. Glenmorangie says its a whisky assembling a traditional version from 1903. Well, it would've been fun to try that one. This one has an amber orange hue. It smells rich, honey sweetness, vanilla, strawberries, cloudberry jam, cinnamon, impressive so far. Much more bourbon than what I expected, the sherry is not showing off at all in this one. The taste is light and pleasant, some camphor, syrup, licorice, black pepper and vinegar. Very short finish.

Shows that traditional "Double Wood" still is a good recipe: 5.5


Glenmorangie NAS 57.1% OB Astar

So, the first CS Glenmorangie I ever had, this should be a cracker. Light apple juice color. It smells sweet, vanilla, fried bananas, honey, leeks, peat, grassy, iodine, cooked pears, raw onions, very interesting. The taste is very peaty, sweet citrus, honey, papaya, kiwi, very fruity. A fruity peatbomb, not many of those around, and it is a spectacular whisky all in its very own way.

A very intense and fruity Glenmorangie: 6.5


Westport 9yo 2000-2010 58.2% Malts of Scotland cask#800104 Glenmorangie/Glen Moray Vatt

Lets start with this LVMH-monster. Since they have been blended before putting in a cask, at least it seems so since its a single cask, I think that it will have a better chance of making a "single-malt" expression. Dark red hue. This is from a sherry hogshead. It smells sweet, cinnamon, sulphur, malt syrup, lime rind, bacon, ginger, parsley, peat. The taste is drying, bitter, burnt creme, chili, spicy, nutmeg, club soda, vegetable broth, struck matches, a lot going on here. I believe it needs some water. With additional water it turns sweeter, red berries, strawberries, lime, prunes, pineapple.

Better than most Glenmorangies I've ever tried, impressive: 7


Westport 7yo 2004-2012 61.8% Malts of Scotland cask#12001 Glenmorangie/Glen Moray Vatt

The fact that the very much respected indie bottler Malts of Scotland has decided to bottle yet another Westport shows that there must be some potential in this otherwise strange blend. From a sherry butt, and butts usually take longer to influence the whisky because of their size, and this is only 7yo. The color is red/brown. It smells nutmeg, caramel, vinegar, salt water, cheddar cheese, sour dough. The taste is thick, caramel, dried grass, heather, burnt oak, fried batter, honey. This is quite impressive for such a young whisky, and a prospect I hope, for other Westports to come.

Quit your wine finishings, just blend with Glen Moray and bottle at CS: 7



Next tasting: Mortlach Distillery

Tasting Ben Nevis (finally!)

I do not think that I've ever had a Ben Nevis-only tasting. A distillery that has a mixed reputation, and I knwo there are both great and not so great ones around, the first category usually involving older bottlings. I'm skeptical of putting such a branding on whiskies as it seems everything was better in the old days, these days. Anyway, here it goes, a session I've been looking forward to with excitement and curiosity for a while.


Ben Nevis 10yo 1986-1996 46% OB

I do like the idea of putting a vintage on younger bottlings as its easy to track which vintages are worth seeking out. On the other hand, with a vintage I do assume there is no older stock involved in the vat. The color is golden, obviously adjusted with caramel. It smells very peaty, Ardmore style, sweet, biscuits, honey, white wine, coffee, banana peel, cherries, malt syrup, soy sauce, sherry, surely some sherry wood in the mix here. So far it is one of the best 10yo OB's I've had. The taste is licorice, cinnamon, cloves, cherries again, grape seeds, cumin, very good young Ben Nevis. The finish is peppery, red paprika, sun-dried tomatoes, great stuff!

Hopefully this is the standard todays Ben Nevis' follows: 7.5


Ben Nevis NAS 1996 46% Robert Graham Dancing Stag

Robert Graham is a small online whisky retailer, selling on ebay and from his own small web-shop. It has some interesting bottles and the prices aren't too bad. He has bottled an Allt-'A-Bhainne which has was very good a couple years back if I remember correctly. This one is has the color of grey tea, special. It smells peaty and peppery, much cleaner and simpler than the 1986. The taste is sweet, plums and caramel. But most of all there's a lot of peat, reminds me a bit of Laphroaig peat. Of course it lacks the iodine and coastal stuff, but this sweetness goes very well with peat too. Really sweet and fresh, vanilla, mint, peat, very good.

Another style than the 1986, but very good in its own right: 7


Ben Nevis 20yo 1992-2002 56.2% Cadenhead's

From a bourbon hogshead, so there will be no sherry notes in this one, well, there could be, but it wouldn't come from the wood then. This one has the pale color of white wine. It smells creamy, spirity, vodka, sawdust, oak, malt beer, eraser, nice, but hardly complex. The taste is extremely peppery and spirity, almost a bit hard to enjoy, and definitively hard to spot any peaty notes, or any other good stuff, here. Perhaps a small drop of water will improve it. Now it gets a bit better, some lime and tonic bitter notes, but most of all it is a spirity whisky.

I'd rather stay away from this one: 2.5


Ben Nevis 13yo 1977-1991 62% Cadenhead's

So, bottled one year before the distillation of the very disappointing 1992. Well, as I've already mentioned older Ben Nevis are often rated way higher than newer ones, but so is the case with just about any distillery in Scotland, it seems. This ought to be a gift then. The color is that of green tea, with lots of cask sediments. It smells peaty, iodine, burnt wood, salty ham, parmesano cheese, this one is by far the most rustic in this otherwise very rustic session. One could only imagine if they did some SC/CS work at Ben Nevis. This one reminds me a bit of some older ports on the nose. The taste is as peaty as it gets, hard to follow, peppery, pickles, garlic, raw onions, needs a bit of water. Now it turns more bitter, agricultures, bitter leaves, rhubarb, grainy, not my favorite. Seems Ben Nevis pairs best with sherry wood.

A nose I'd enjoy for hours, the taste I'd be done with in seconds: 4



Next tasting: Glenmorangie Distillery

#10 Classic Malts: Glenfarclas Distillery + concluding notes

So, the last whisky in this small series which I called the "classic malts". Glenfarclas is known for their very good sherried whisky. 3m litres a year produced. All matured in sherry casks. Family owned Distillery. A lot of good to say about this distillery, but what about the whisky? Lets go!


Blairfindy 16yo 1977-1993 43% Master of Malt cask#7020

Glenfarclas does not allow IB's to use the distillery name on the bottlings, so "Blairfindy", "1836", "Ballindalloch" and a couple other synonyms are often being used instead. This one has a pale golden color. It smells licorice, barley wine, cigars, glue, spirity, acrylic. The taste is fresh and oaky, yeasty, pickles, sour cream, rubbery, not a typical Glenfarclas, but interesting in its own way. Maybe it comes across as a bit raw at first, but the finishing notes of cinnamon, camphor, leather and mint makes for a very pleasant treat.

High quality whisky, nowhere near a sherrybomb: 6.5


Glenfarclas-Glenlivet 21yo 46% Cadenhead's

I wouldn't be surprised if this was distilled in the 50's or even 40's. There is a 21yo OB on the market these days, maybe this one was an inspiration for that. The color is golden brown. It smells citrussy, lime peel, orange peel, clementines, glue again, a very fruity one with citrus fruits dominating the whole so far. The taste is creamy, sulphury, cinnamon, spicy, peppery, ginger, chili flakes, oaky, bitter, tannic, a sherry bomb!!! The finish is peppery and long, but not as complex, or diverse if you like, as the 16yo's.

The character of a CS near 60%abv, impressive: 6.5


1836 15yo 1995-2011 50.5% Malts of Scotland cask#37

1836 was the year Glenfarclas was established. This one comes from a sherry hogshead. Light orange hue. It smells citrus, lime peel, sulphur, smoke, oaky, bitter, root veggies, beetroot, radishes. This one needs a bit of water I think. With about a teaspoon of water added it turns sweeter, honey glaze, austere, tannic, bitter, drying. This is far from as good good as the MoM and Cadenhead's. I think that if one is only looking for complexity, or a dram that one can use hours upon hours to get to the core of, this is a good challenge in that aspect, but for enjoyment purposes only, it falls a bit short.

I'm surprised, I thought it'd excel by being bottled at CS: 3


Glenfarclas 22yo 1987-2009 55.8% OB

There are quite a few single cask bottlings from Glenfarclas around, and they're often extremely good sherried variations. This one has an amber/orange hue. It smells aniseed, oranges, dried fruits, grainy, tea shop, cumin powder. Not what I'd expect from a 20+Glenfarclas. It seems much younger so far. The taste is caramelly, more oranges, pickled cucumber, pineapple juice, red apples, bitter sherry, need some water? With a small splash it turns drier, more acidic, burnt. Dusty and dry is what best describes it on my behalf.

For fino freaks, I believe: 4


Glenfarclas 8yo 57% OB

A flat square bottle, maybe from the 80's. I know G&M had a lot of those, and many were very good. It smells rich, rustic, dried fruits, dark berries, grape juice, peat, black pepper. The taste is sweet, thyme, coriander, cinnamon, ginger, grape fruit, pepper, honey, cigar smoke, nettles. This one bites quite a bit, but the underlying heavy sherry notes of cinnamon and honey levels this one out perfectly. I'd say its one of the best 8yo's I've ever had, and there's been quite a few.

Old style sherry monster: 8.5



Glenfarclas NAS 60% OB Heritage

A more recent high strength OB. I did like the 105 quite a bit, and hope this is of the same kind. The color is light brown. I cannot escape the thought of this being part of a recent trend with re-filling old casks with inferior sherry before maturing spirit for another vey short period in them, for a high-strength NAS-version. It can work, but more often than not it lacks a bit of magic. This one smells powerful and peppery, some sherried notes, but mostly its just plain spirity. The taste is much better, phenolic, drying, oregano, basil, dried junipers, citron, lemon, dry sherry, plum spirit, shallots, earthy, olive oil, very much better than what the nose suggested. Water is irrelevant for such a young whisky, but I did add some, and it just made it more spirity.

No magic here, but very good indeed: 6.5



Finally, some small concluding notes of these tastings of whisky from distilleries that I would refer to as "classics", one may agree or disagree...

#1 Tomatin: Needs high strength to be lifted from the more mediocre standard bottlings, all in all a very neutral malt whisky.

#2 Springbank: All over very high standard, old as well as young, an excellent surprise as my former notes of this whisky has usually had lower scores.

#3 Glen Grant: A whisky that fits in right above average in my book, surely a pleasant malt, but for too boring, somewhat curbing my enthusiasm.

#4 Macallan: Thankfully it seemed the newest bottlings from Macallan, the Elchies series, held the highest of standards in this otherwise plain tasting.

#5 Glengoyne: Much the same as Glen Grant, just a bit light and easy on my palate, but for someone that likes an unchallenging dram, perfect.

#6 Highland Park: All over high and consistent scores, even the new Magnus editions pleased me very well, a classic that never stops delivering.

#7 Aberlour: For sherry freaks in particular I think, but the one I thought was the best was the only non-sherried whisky in the session.

#8 Glenfiddich: Not many whiskies to try this time, but the ones I did try showed Glenfiddich maybe was a bit better back then, but weren't they all?

#9 Glenlivet: The wheaty and floury whisky tells it all. If given time even the lightest of whiskies can show excellence, and Glenlivet did.

#10 Glenfarclas: Another one for the sherry freaks, but this one seemed a bit more consistent than Aberlour, and very good also at young age.



Next tasting: Ben Nevis Distillery

#9 Classic Malts: Glenlivet Distillery

As you all may know, Glenlivet was the first licensed distillery in Scotland, 1823 was the year I think. And till this day it has been a massive seller worldwide. I think their OB's are a bit too middle-of-the-road for my liking, but to justify or deny that statement, I've put the 12yo OB in this session as well. Other bottlings holding whisky distilled in the 70's, this might be a treat.



Glenlivet 12yo 40% OB

Golden color, one of the biggest selling single malts in the world, just a notch behind the Glenfiddich 12 and Glenmorangie Original. It smells malty, honey, straw, floral. This is just a light, modern whisky, that will fit with just about every whisky drinker, but I'm afraid it lacks a certain edge. If you never tried single malts before, I think this could be the perfect start. The taste then is roasted coffee, sweet grains, straw, coriander, lime chutney. Sort of a base whisky, one that would be the perfect arch-typical malt whisky.

A light and malt malt whisky: 5


Glenlivet 14yo 46% Cadenhead's

Some 70's bottling, I have found many of these 4cl 80 Proof Cadenhead's miniatures to be fantastic. Dark brown color, surely a sherried one, I wish whiskies of this color were as cheap and readily available today as it was back then. One can only dream. It smells sherried, oloroso, sweet cinnamon, leather, oil, gasoline, very good so far. The taste is extremely dry and sherried, almost a'bunadh style. Drying, phenolic, licorice, red wine vinegar, honey, horse meat, peppery, extremely good, one of the most expressive young, diluted whiskies I've ever had.

Sherry Perfection: 8.5


Glenlivet 32yo 1977-2010 50% Old Malt Cask Douglas Laing cask#5969

Old whisky from a refill hogshead. I have to say that there often is a problem when small casks are used for hosting whiskies for 30+years, as the big contact with the oak might make it become just a bit too oaky... so to speak. The color is very light, almost like white wine. It smells licorice, wheat, apple pie, bananas, cream, pig kidneys, bacon fat, a very meaty and weird whisky, but a very fascinating one indeed, kinda reminds me of old Fettercairns. The taste is spicy, marzipan, almonds, nutty, caramel, milk chocolate, cactus, eucalyptus. The finish is long and lingering with potato starch and herbs.

A very good oldie: 8.5


Glenlivet 33yo 1975-2009 51.2% Celtic Heartlands

Another one from a cask that has survived since the 70's, and hopefully another revelation from Glenlivet. Nice golden hue. It smells very burnt at first, and oaky. Far from the complexity I found in the 32yo. The taste is peppery, sweet, corn flour, maybe some water is needed? With a couple drops it gets even more peppery, and unfortunately, at this age, it lacks some complexity, or just more flavors if you like. The aftretaste is very herbal and oaky.

This just doesn't cut it in my book: 3.5


Glenlivet 16yo 1974-1990 54.3% Cadenhead's

Another young one, or at least in this tasting. The last one from WMC was very good, lets hope this one follows that thread. The color is very light. It smells sweet and peppery, fuel, paint thinner, burnt rubber, burnt wood, interesting. The taste is peppery, lime rind, oaky, more peppery notes, salmi. This is just too raw and spirity for my tastebuds, but if you like to see Glenlivet in a new light this sure could be it. If you're willing to pay a small fortune then, as it's bottled over 20 years ago. What is to be mentioned is that it knocks every Nadurra out of the park.

The most powerful Glenlivet I ever had: 5.5



Next tasting: #10 Classic Malts (last one... guess which it is?)

#8 Classic Malts: Glenfiddich Distillery

There are not many IB Glenfiddichs around, probably much due to the strong brand. Just as Glenfarclas doen not allow IB's to use their name on bottlings, if it could damage their reputation, I think Glenfiddich uses all their best stock too keep up quality and satisfying the enormous demand for their whisky. Remember, the 12yo is the best-selling single malt whisky in the world. I have not many Glenfiddich's but I'll try the few... With an annual capacity of 10m litres of new-make, I think the future looks good for Glenfiddich.



Glenfiddich 12yo 40% OB

I did enjoy the Soler reserve 15yo quite a bit a couple years back, but remembering I had a bit more of a struggle with the 12 and 18yo. Let's see if this 2010 bottling will fare better. The color is golden, surely with E's contributing. It smells apple juice, white wine, caramel, sulphur, floral. The taste is rubbery, plastic bags, tonic, old coffee, needs some water. Now it becomes more crisp, cinnamon, ginger, nettles, grassy. I do like the initial sweetness the added water provides, but its a very subtle whisky, a bit too subtle for me at least. But not bad in any way though.

I wonder what I'd say about this if it was my first whisky ever: 5


Glenfiddich 22yo 46% Cadenhead's

Remember, IB Glenfiddich's are just about as rare as it gets these days. Which is kinda sad as I often find IB botllings brings out a more enhanced profile than what the "Vatted to a recipe" OB bottlings offers. A little lighter color than the 12yo. Smells rich and creamy, whiffs of botanics, vanilla, haystack, cloves, vegetable broth, a much more interesting nose thus far. Maybe its the added 6%abv that's talking. The taste is heavier, sweet notes, dark chocolate, fat free yoghurt, coffee beans, earthy, a very rustic Glenfiddich, who'd knew?

Much better than the standards, imho, and it is a bit sad: 7


Glenfiddich NAS 47.6% OB Snow Phoenix

A result of some distillery story, some of which are not always completely true, but this one seems so. One warehouse if I remember correctly, was broken down by the weight of the snow, and the whisky from that warehouse was bottled and then called "Snow Phoenix". So, all whisky from the same warehouse? I guess this is as close as you'll get to a single cask OB these days. Same color as the 22yo, golden. It smells very spirity, soap and vodka. This is most definitively not my kind of dram so far. The taste is better, very peppery, vanilla, flour barley, syrup, carrot juice, very sweet..

Again it is a good whisky, but too subtle for me: 4.5



Next tasting: #9 Classic Malts

Taking a break with a Fettercairn galore

6 Fettercairns to be tasted today, and I think its gonna be a good one, at least considering the variety of bottlers, strengths and aging, I don't believe there's one common denominator in this tasting except they're all distilled at Fettercairn Distillery.



Old Fettercairn 10yo 40% OB

The last "Old Fettercairn" they bottled was all 43%abv, but this one is probably from some earlier batches, maybe the 80's or even 70's? And it is not bottled by "Fettercairn Distillery" but "Fettercairn Distillers Company". Those small differences can often help one decide when a bottle was produced if ones willing to do some investigation. I'll stick to my guess of somewhere in the late 1970's or 1980's. The color is golden orange. It smells tangerine, nectarine, sulphur, lots of sulphur and rubber, not too pleasant yet. The taste is fruity, tangerines again, nectarine, oranges, kiwi, red apples, cinnamon, malty sweetness, floral, hay. Very good so far, but the finish leaves a bit to be desired as it has a certain edge, not a nice one, what do they call it? Yes, spirity!

Very good flavors and a finish soon to be forgotten: 6


Fettercairn 8yo 43% OB 875 (for A Orlandi 20139 Milano)

First of all, let me explain the number 875 on this bottle. 8 stands for 8yo and 75 stands for the alcohol proof. This one is most definitely from to 70's, or could it be a old as being bottled in the 60's? 0.76l bottle, screw cap. The sticker on the cap suggests it was sold in Italy as early as 1966. The color is golden. It smells hay, wet gravel, clay, leather, old furniture, I do like it. The taste is smooth, caramel, honey, fudge, vanilla, peppery. The nose was great, but the taste is kinda boring, the finish is also a bit short.

Pleasant I guess, but that's all: 4.5


Old Fettercairn 26yo 45% The Stillman's Dram Whyte & MacKay

Since W&M owns Fettercairn Distillery one could look at this being an OB, but there are also Jura's and Dalmore's in this series, I even think there's a Tomintoul Stillman's out there. Since its not from a single cask I wonder if Richard Patterson have had anything to do with mixing the whiskies in this one. The color is golden brown. It smells spirity, some cinnamon and heather, but mostly it is a spirity whisky. I thought that was what Fettercairn seemed to try avoid with their one-of-a-kind cut neck spirit stills. The taste is all on orange liqueur, sweet and mouth coating, really like a chocolate confectionery with orange liqueur inside, the ones we all hated as children. Interesting, I've never had a malt whisky that tasted so little of malt.

Interesting stuff, an aperitif: 5.5


Fettercairn 18yo 1992-2010 46% Connoisseurs Choice Gordon & Macphail

I have not had many great CC-bottlings of recent, but I hope this one will make me forget about that. The color is light golden. It smells very sharp, bitter, spirity, not a favorite. The taste is sweet, drying, marzipan, floral, creamy, dry white wine. It's not an unpleasant malt, but I think it would've done so much better if it was bottled at CS. Impeccable fino sherry notes. Yes, from an ex-fino cask.

Nice, although Fettercairns at low strength seems to lack a certain finish: 6


Fettercairn 13yo 1991-2005 50% Old Malt Cask Douglas Laing cask#1327

From a refill sherry hogshead. The color is golden, seems there's quite a few refill casks at Fettercairn as opposed to fresh wood, maybe its a financially strategic move by W&M? This one smells much more like it, some string heather, leather, lavender, grill oil, gasoline, eggnog, creamy, tarry. The taste is rich and spicy, gingerbread, stewed onions, a very sweet and earthy taste. This is my favorite so far in this tasting. Very aromatic, custard notes, reminds me of a bakery.

Fettercairn really enhances when bottled at higher strength: 7


Fettercairn 16yo 1995-2011 59.9% Signatory Vintage cask#405,406 btl.110/368

From two hoggies, and at a strength I usually prefer, but remember, this is the most recent distillate in this session. I hope it won't let me down as I have great expectations from Fettercairn Distillery in the years to come. The color is white wine. It smells oily, vanilla, mustard, dried paprika, sun-dried tomatoes, very strong and concentrated, a spicy little bugger. The taste is sweet and sour, mango, chili and lime. Sound a bit like a recipe. This is good! The aftertaste is peppery and longlasting, I'm left with a hint of peppery notes in my mouth long time after this malt is had. Club soda and vanilla notes comes through in the end as well.

Nice one, ought to be more of these around: 7



#8 Classic Malts

#7 Classic Malts: Aberlour Distillery

Aberlour were established as early as 1826, but the at its current location its been ever since 1879. Its one of the bigger Speyside distilleries and also owns their own sherry bodega, so that they always have full stock of fresh oloroso casks when a new batch of A'bunadh is to be bottled. In that matter one could perhaps refer to it as the Glenfarclas of Speyside, but Aberlour is going in the different direction when it comes to bottling younger whiskies. Or maybe not, the Glenfarclas 105 seems to be a big seller these days.


Aberlour-Glenlivet 12yo 40% OB (Square miniature bottle, from the 70's?)

A very 80's looking label, stating that it's a "pure malt", I do however believe it is an authentic Aberlour single malt. The color is golden. It smells rich and dusty, old lady perfume, apple vinegar, caramel. The taste is sweet and light, some spearmint, extremely light, buttery, biscuits, vanilla, honey, toffee. There's also some rustic notes in the background, that old lady's perfume maybe, but its too submissive to the light sweetness.

It's just a bit too sweet and plain: 5.5


Aberlour 16yo 43% OB Double Matured

This one has spent time in both bourbon and sherry casks. amber orange hue. It smells withdrawn, no excessive odors in this one. Really tame, perhaps some cardboard, dustbags, hay and salt water. The taste is light and fruity, some carrot, nuts, cucumber, lettuce, mozzarella cheese, extremely light again. I do think this one is even lighter than the 12yo. Perhaps a very good beginners dram. I must say I don't like that term "beginners dram". As if I should presume one that never had tried whisky before would like a spineless no-thrill speysider as opposed to a heavy CS Laphroaig? Just because he hasn't tried whisky before? My first whisky ever was a Smokehead 12, and to this day I still consider it a great beginners-dram.

Good one, but very undemanding: 4.5


Aberlour 19yo 1990-2009 54.5% Malts of Scotland

From a sherry hogshead. Light red/brown color. It smells rubbery, cooked blueberries, hand soap, dry sherry, cod liver. I am already thinking this is gonna need some water to release some fruit from this otherwise bitter dram. But I have not tasted yet. It tastes very nice indeed, plums, sherry, tomatoes, phenolic, drying, zinfandel wine. The bitter drying licorice and honey ending fulfills this whisky's potential and makes for a great everyday dram. A great SHERRIED everyday dram that is.

They are few and far between these classic sherried whiskies nowadays: 7


Aberlour 14yo 1989-1993 56.8% James MacArthur's

Light white wine color, I don't see much independently bottled Aberlour around. That, and not much Aberlour at this light color. It smells apple vinegar, apple cider, white wine, dried fruits, boiled lentils, bacon, a big surprise that shows of apples and white wine, before that big Aberlour sweetness comes to play. The taste is rich and drying, al lot of both unripe and ripe green apples, some green grapes as well and sort of modest, earthy, boiled black beans and lentils finish. This is by far not a archetypical Aberlour, but still its a very generous and rich whisky, as one could expect it to be. If this is the alternative to them rich oloroso notes that usually dominates the standard Aberlour, I'll say it is a pleasant variation, and maybe a needed one as well. And white some cask sediments ion this as well.

A well chosen cask, bottled right between savage and noble, where I like it: 8


Aberlour NAS 57.1% OB "100proof"

Back in the days one could assume a 100, 80 or 70 proof bottling to be bottled for the american market, such it is no longer. And I can see why, "100 Proof" sounds just a bit more Punk Hollywood than, in this case, "57.1% vol.". This has the color of peach tea. I can already see a comparison to the standard OB's called A'bunadh,due to the visible similarity, the same alcohol content and both carrying no age statement. It smells sweet, honey and milk chocolate, almost a bit too dessert-like. Kinda reminds me of some old HP without the peat, or even some extreme oloroso without the phenolic bits. Some say phenols is a no-no, I think it's a no/yes. At first one might not like it, but when taking in the whole of the whisky, you might see, it all interacts to make the dram. It's like a contrasting painting with an ugly backdrop, making that blue square in the left corner ever so much prettier. Contrast is needed in a good whisky, if not it just be a bit dull, and unfortunately, so far this one is. Pretty perfect, but still dull. The taste is The taste is very concentrated on herbs, green tea, tonic water, cinnamon buns, licorice liqueur. Adding water. Now it becomes more mundane, more of what the nose might pretext.

A good whisky, but a bit unchallenging, in rum territory: 7


Aberlour NAS 59.8% OB A'bunadh #39

I think this is the most recent batch when tasting note's due. I think 'till this day, A'bunadh has been the one single most successful NAS-bottling from any distillery in Scotland. Perhaps looking apart some Ardbegs, but them are often based on older stock, while this is all yesterdays cut. Or maybe not, who knows, but that's the impression they leave. About the same color as the 100 proof, one of the lightest A'bunadhs I've come across thus far. It smells very light, some prickly oaky notes. Not much more to say really. Opens up on some minty notes, phenols, ginger and cole slaw after a while. The taste is heavy and rich, peppery, creamy, rhubarb, ginger, oaky, sporty, bitter. A'bunadh seems to always offer and unsong song, but in this case I'm not sure it works. It needs some sweetness.

It shows there's a bit too much "raw" whisky in this one: 5



Next tasting: #8 Classic Malts

#6 Classic Malts: Highland Park Distillery (including unforeseen Scapa)

A Highland Park tasting with quite a few surprises. No need to explain why HP is a classic malt? The northernmost distillery in all of Scotland, old as Matusalem (or a couple centuries to go, only!), and a vast producer of great malt whisky. I did find, however, an unexpected Scapa, of great character in amongst all these HPs, and I got to include some very recent Magnus bottlings and try the up against a very old one. Jolly good!



Highland Park 13yo 1997-2010 43% OB for Taiwan, The Sword, Viking Collection

From a mix of sherried & bourbon casks, all 1997-2010 vintages. Exclusively bottled for Taiwan, another asian market, small Island outside, and part of China, with a growing demand of single malt whisky. More and more asian markets seems to be demanding single malt whisky nowadays, just look to India, whole of China and wealthy states like Qatar and Saudi-Arabia showing much interest. Big markets, remember asia holds close to 4 billion in population alone, how will the industry cope? Dark golden hue. Smells honeyed and citrussy, some nice coastal notes, soft peat, salt, boiled shellfish, shrimps and crabs, toffee, orange, really well made old style HP so far. The taste is thick, rich syrupy, honey, vanilla and huge cinnamon impacts on the finish. The cinnamon almost knocks this one out of the park. A touch of peat as well just to keep it from being too sweet. Reminds me of some of the older 12yo's when they were more sherry dominated.

Perfect old style HP: 8.5


Kirkwall Orkney Malt/Highland Park NAS 48% The Scotch Malt Whisky Society (Scapa(!???!!!))

Last tasting I mentioned IB's giving little information on the label, in that case, this one must be a winner. I'm only assuming it to be an HP due to the mention of Kirkwall on the label, it could in theory also be from Scapa distillery. The only thing I really know 100% sure without a doubt is that it holds 48%abv. I do not even know if it's a single or blended malt. But I do however presume it is a HP single malt. Light white wine color. It smells lemon tart, fresh bakery, bitter sweets, coffee beans, herbal extract, honey, lavender, rich toffee, this is without a doubt, at least on my part, a Highland Park single malt whisky! The taste is thick, dark chocolate, peppery, waxy, ginger, a bit more Scapa now... hmm.. In fact so much, that I'm pretty sure it is a Scapa. The finish is peppery and a bit tannic/drying.

Further investigation online proved it to be a very good Scapa: 7.5


Highland Park 32yo 1975-2008 50% OB World Duty Free cask#6596

Exclusively sold at duty free shops, and as old as this is I would not be surprised if it is very close to, or even maybe bottled at cask strength. The color is amber orange. It smells rich, all on vanilla, heather, oak, honey, orange zest, a lot of orange zest indeed, creamy, some hints of rice pudding and herbal tea. The taste is thick, spicy, creamy, honey, sulphury, oaky, dusty, smoky, peaty, it's got it all I must say, and these notes were not written on random even though it may appear so. Most of all it is a very tannic and rustic whisky with huge array of nutty influence and quite some caramel. I did add water to this, but the complexity found in both alternatives showed the small differences to be insignificant.

I feared it was going to be oaky, I guess it was everything else: 8.5


Highland Park 14yo 1997-2012 51.9% Creative Whisky Company cask#6255

A single cask that has been finished in a PX sherry cask. Maybe a sherry cask that's been finished in another sherry cask? Who knows? We've already had a great experience with another 997 HP thus far tonight, why should this differ.. Golden brown hue. It smells thick and creamy, some tannic notes, licorice, java coffee, burnt, a more heavily sherried version than the other ones in this tasting. So far at least, remember, there's still Magnus's to go. The taste is rich and intense, the PX sherry notes overwhelms me, syrup, honey, cinnamon, cognac, Great stuff! But water could work to open it up a bit as there is little or no finish to be found. With a small drop of water it turns more leathery, sulphury, it beams out more sherry off-notes now, but initially it was a great whisky that just lacked a finish.

Don't add water, add time: 7


Highland Park 15yo 52.6% OB Earl Magnus Edition 1

Thank lord HP did not find a gaelic name such as Corryvreckan, A'bunadh or Darach Ur to display their new series, remember, they're really not scottish but swedish up there. The color is golden. It smells heather, peppery, salt, varnish, peat, mine dust, a far more eccentric whisky than thus had this far. The taste is very frying and tannic, more difficult, needs some water to open up and reveal its personality. With water it turns more bitter, cinnamon, green grapes, drying. Definitively more interesting now.

This one needs bot time and water, and it'll serve you well: 7.5


Highland Park 12yo 55% OB st. Magnus Edition 2

In just two bottlings he's gone from being a an Earl to a Saint, what's next? King or Illicit Distiller? The color is light copper. It smells very floral and herbal as opposed to the rest in this tasting. Some daffodils, fried onions, red paprika, wheat brew, cognac, rustic, dried fruits, dry white wine, strawberries, extremely weird and extremely interesting. The taste is burnt, toffee, dark chocolate, burnt caramel, sweet licorice, orange zest, lime, a lot of sherry in this mix. I'm afraid this one will go as a whisky not recognized because of its "hard-to-follow" predecessor, but if it counts at all, I think its way much better than that.

I could smell this one for hours, taste, it'll all be good: 8



#7 Classic Malts: