5 young and peaty ones from Tobermory Distillery, and one without peat.

Ledaig is the other name for whiskies from Tobermory Distillery on Isle of Mull, and its a peated variant thats bottled at 35ppm. The unpeated Tobermory has never gotten as much attention as Ledaig and is therefore much harder to get different bottlings of. I've traced down one for this session, to have in amongst the peaty ones.


Ledaig 15yo 1990-2006 43% Connoisseurs Choice

From some refill sherry casks. The color is light amber. It smells sherry, raspberries, dark grapes, strawberries, sweet and fresh with a lot of berries going on. Also some oak and lavender, floral, mint leaves, banana jam. The taste is light and crispy, medium dry, sweet, cinnamon and wheat crackers. Small amount of peat and licorice on the finishing notes. More sherry than peat in this one if you ask me. Some water opens it up a bit, more sherry and licorice, and even some fresh coastal notes like wet rocks and oysters.

This one needs water, not many peaty ones need that: 5


Ledaig 8yo 1993-2001 43% Signatory Vintage cask#74

Most likely from a bourbon cask. Distilled and bottled within the oak-span of the CC-bottling. A very fresh young and peaty one? The color is not far from the same as water. It smells lime juice, ginger, peppery, some cereals and tea. Not very much going on here. The taste is light, some hints of stewed onions and vanilla, grassy maybe, but neither peaty nor coastal, this is not far from the old 15yo Highland Park, you know the one with green band on the label that was almost nowhere to be found(!).

Easy, breezy, have on ice or even in a cocktail, not much fun on its own: 3


Tobermory 12yo 1995-2007 56.9% The Single Malts of Scotland cask#482,828

From two bourbon hogsheads making for 861 bottles altogether. Some miniatures in the bunch then? This is not peated. The color is golden. It smells peppery, coastal, salty, carbonized water, peaty(?!?), spirity, herbal liqueur. The taste is burnt, oaky, vanilla, honey, bananas, custard, red bell peppers, gorgonzola cheese, cheddar, parmeggiano. This is great stuff! The finish is minty and long lasting, herbal.

But remember, strength matters!: 7.5


Ledaig 10yo 1993-2003 56.5% James MacArthur's Old Master's cask#271

I think this is quite neat, JMcA bought both cask 271 and 272 from 1993. Which were bottled in 2003 and 2004. I mean, if neighboring casks are bottled at pretty much same age it means that the first bottled cask must've been good? I hope and believe so. The color is once again just like water, pale as it gets. It smells peppery and peaty, a lot of peat this time around, tobacco, gin, coastal, salty, raw onions, lime rind, flinty, sauerkraut, lemon cream, heather. The taste is peaty, lemon rind, orange zest, toasted oak, creamy, cinnamon, leather.

About as good as it gets so far, from Tobermory: 8


Ledaig 13yo 1998-2011 61.2% Malts of Scotland cask#11010

From a sherry butt, I hope it will be a bit bigger than the Sherry casked CC. But I must say that having tried the NAS OB Ledaig early in the 2000's, I think this distillery have come a long way. The color on this baby is dark grey/brown, seems to perhaps come from a bitter sherried cask? It smells light, floral, some sweet honey and vinegar notes, very pleasant, but no peat to be found so far. You could easily tell me this was a cheap blend and I'd believe you, but a good cheap blend then. The taste is very spicy, tarragon, oregano, led, dry white wine, fino sherry, great stuff!

Unfortunately there aren't many of these around anymore: 7.5


Ledaig 10yo 2001-2011 63.1% OB for Krügers www.whiskyauction.com btl.7/480

This one comes from a sherry cask of some sort, I'm not sure which. The color is
light orange/brown. It smells spicy, honey, vinegar, red bell peppers, a very strong scent of balsamic vinegar. Some smoked onions and smoked paprika, very nice one indeed. The taste is fresh, sweet, balsamic vinegar, peppery, some licorice, sweet licorice, oregano, herbal, salty meat. Rubbery and peppery finish. I'd love to say this is the best one in this session, but once again it just lacks a small hint of the ocean.

Great stuff even though not very complex(as if that matters): 7.5



Next tasting: Ardbeg Distillery

3 alternatives to peaty scotch single malts.

On a stormy, freezing night in Norway, what better way to warm myself than with some peaty whiskies? And why not try some new ones for a change. I'm usually quite picky when choosing alternatives to those Islay peat monsters, the Connemara falls through, Ardmore, Springbank, Old Ballantruan and such lacks the coastal characters, the st. Georges peaty one is good, but just a bit young yet. Let's have three that I think is top notch alternatives for your Caol Ila's, Ardbegs and Laphroaigs (yes I've tasted these before, but never written any notes yet.)



Auld Reekie 12yo 46% Duncan Taylor & Co.

There is another 10yo version of Auld Reekie, which is a single malt, likely Caol Ila, but this is a Vatted Malt I believe, since the label states that its an "Islay Malt Scotch Whisky". The color is pale white wine. It smells peat, thyme, parsley, lime rind, salty, junipers, chlorine, leather, iodine, iron. I think there's a lot of Caol Ila in this one too. The taste is sweet, ginger, bananas, vanilla, pineapples, not nearly as coastal or peaty as the nose suggested. Nice and light with some hints of black pepper and vanilla in the finish.

A nice starter whisky before you get to the CS heavily peated ones: 4.5


Amrut 3yo 2009-2012 62.8% OB Peated Batch#3

This one is an indian peated whisky at 20-something ppm, and actually distilled of scotch barley. It's not very old, but because of the warm climate in india the new-make needs less time to pick up characters from the casks. There was released 3000 bottles from this batch#3, so I guess the predecessor batches must've been good. Dark amber color. It smells wine-infused, rice spirit, sake, dry red wine, oranges and honey, it does not show much of either peat nor alcohol despite both contents in this one. Very slow an thin legs. The taste is very sweet, pickled fruits, syrup, coconut milk, amarula cream, pineapple, beetroots, cardamum, a lot going on the nose. But then the finish is peppery and peaty, seems lost then, but after about 30 seconds this ugly duckling turns into a swan again with spicy cinnamon, leather, tobacco, yeast, some sherry wood involved?

Great stuff, one of the better foreign peated ones in my opinion: 7


The Trinity II 6yo 2000-2006 61% James MacArthur's

An Islay Pure Malt Scotch Whisky. Which to me means two things, all the whisky is from Islay, and it's a blended/vatted malt as there are no grain distilleries on Islay. The Trinity? The only trinity as whisky is concerned for me on Islay is... *fanfares* Laphroaig, Lagavulin & Ardbeg *more fanfares*. In that case this must be a blended malt almost without a peer. 6yo? I Remember Lagavulin selling some young produce to be used in the bottlings of "Celp - The Seaweed Experience" in the mid-2000's, so there is a possibility, as both Ardbeg and Laphroaig delivers to blends and such, or at least have in the last 8-10 years. Remember 6yo doesn't mean its all 6yo unless there's a vintage on the bottle. The color is golden. It smells coastal winds, granite, licorice, mint, dried pears, custard, peppery, peaty, also some banana jam and syrup in this one, nice stuff. The taste is ever so coastal with brine, iodine, smoke, smoked ham, smoked salmon, sauteed fish, herrings, salted mackerel, thyme, raw onions, black pepper, curry, licorice, peppermints. I will not stand my ground that there is Lagavulin or Ardbeg in this one, but there's definitively some Laphroaig involved.

Fantastic vatting, or blend malt/malt blend.. who knows, superb anyway: 8



Next tasting: Tobermory/Ledaig Distillery

Much more peat with 4 Octomores

I'm not been convinced to buy a full bottle of the peat-monster from Bruichladdich Distillery yet, but perhaps now is as good a time as ever considering the new owners and that they are keeping us a bit in the dark as to what their plans for the distillery are as to what bottlings the will produce. Needless to say, there's some wine finishes, which Bruichladdich's known for, in this session, and I'm wondering how it will work with a high level of peat?



Octomore 5yo 2002-2008 46% OB Futures Buffalo Trace Cask

This one comes from casks from The Buffalo Trace Distillery, so american bourbon oak then. At 80ppm, which is actually a low peat level for an Octomore. The malt used is Optic Barley. Information is good, but if there's too much I think it can ruin some of the magic, and this is right on the edge in my opinion. White wine color. It smells peaty, vanilla, honey, mustard, coffee creme, coastal, dark chocolate, seaweed, salty, briny, fish stew, crab stock. It's not peaty like Lagavulin or Laphroaig, not as medicinal and spicy. But very coastal character. The taste is sweet, burnt, peppery, dry white wine, plastic, a bit like english spring water, hard water. A bit off off-notes on this young peaty whisky. Much better one the nose, but all in all promising for the future (let's hope so).

Young and a bit unfinished spirit, but a bright prospect: 5.5


Octomore 5yo 61% OB Chateau Petrus Cask Finish

Chateau Petrus is a much hyped red wine, I don't know wether the hype is justified, as I've never tasted the wine. Maybe this is as close as I'll ever come to that. Light ruby hue. Some 140 ppm, quite a leap from the futures. It smells all peaty, sweet, port wine, onion rings, crisps, scandinavian style aqua vitae, which is potato spirit. Some notes of wine and fruit gums, but there's not much else to get beyond the peat. In some aspects it reminds me of the Talisker DE with amontillado finishings. The taste is sweet, butter bisquits, very peaty, some sweet marshmallows, and grape seeds, that dryness from when chewing dark grapes with seeds. The problem with this one is that there is none of that fantastic coastal character left. The finish is unnecessary for me, Speysiders carries much better in those wine casks methinks.

Unfocused and a bit unbalanced, not a very good one I'm afraid: 3.5


Octomore 5yo 59% OB 3_152

From some straight bourbon casks, hopefully a bit more like the Futures, one without that red wine meddling. 152 ppm this time. It smells nicely coastal, salty, fish stock, medicinal, camphor, vanilla, rubber bands, smoked haddock, smoked salmon, fantastic! The taste is very sweet and burnt, peppery, perfumy, peaty, minty, floral. Great whisky, but less coastal than the futures. Sugar, caramel, barley wine, a lot of nice sweet notes, but nowhere near the futures, is it because of the cask?

Enjoyable, but gotta love the peat, because the rest is sort of bland: 5


Octomore 5yo 62.5% OB 4_167

This one has even 167 ppm, over double that one I'm favoring so far in this tasting. I believe this as well is from only bourbon casks. White wine color. It smells of coastal notes, not far from Laphroaig Cask actually. Smoky, tarry, salty, medicinal, leather, dried fish, peppery, very nice one. The taste is as peaty as it gets. Licorice, lime rind, peppery, oaky, some drying notes. Still I think the futures is a better whisky. Perhaps the peat now is too much, but some of the best characters from the futures lacks in this one. A good one initially but that pepper and salt on the finish is nowhere to be found, instead there's just peat.

How much peat? A bit too much peat...: 5



Next tasting: Mixed peaty session (alternatives to Scotch Single Malts)

Tasting 5 Bowmores

Bowmore is a medium peated Islay whisky, at around 20 ppm I think, or at least it was, seems peat levels are sky-rocketing all around these days. I remember my first encounter with Bowmore back in 2005, it was a 12yo, and I remember it actually being my first ever bad Scotch whisky experience. But I've also heard that todays standard bottlings are well up to par again, so lets hope for a good session now.



Bowmore 11yo 1989-2001 46% Murray McDavid cask#3133

A bit of evaporation in this miniature. It has the color of white wine. It smells honey first, then spirity, Sweet, spicy and spirity. Rather simple stuff. The taste is spirity and peppery, some peat and a light rubberyness. Its not a bad malt, just very plain and one-dimensional. Grassy and vanilla on the finish.

Easy and light Islayer: 4


Bowmore 12yo 1991-2003 46% Hart Brothers

This could be in the same category as the 1989, but I hope a year extra in wood and a later distillation will help. Same white wine color. It smells bitter white wine, wheat, peaty, herbal, some vanilla, dusty. The taste is light, minty, sweet, vanilla, sugar, butter cream, again not the most complex whisky, but quite enjoyable in its own right.

Light and sweet: 4.5


Bowmore 21yo 1989-2011 46% Douglas of Drumlanrig cask#7462

Another one distilled in late 80-early 90's. Douglas of Drumlanrig being the cheaper alternative from Douglas Laing to the Old&Rare and OMC-series. Another with the color of white wine. It smells creamy, barley, oaky, spicy, best one so far I think. The taste is sweet, creamy, vanilla and citron, caramel candy, no finish worth mentioning, rather short and unspectacular.

Enjoyable, but at 21yo I expect a bit more complexity: 4


Bowmore 16yo 1990-2006 53.8% OB

From an oloroso sherry cask, no finishing, all oloroso. I hope its one of them sweet olorosos that works good with Islay malts, such as the 1980 Laphroaig. A CS, should be a bit more complex this time then? The color is nice and brown. It smells honey, peat, licorice liqueur, grassy, seaweed, raw onions, cinnamon, smoked salmon, dill, smoked herring, a nice mix of sherry and coastal notes. The taste is sweet, cinnamon, oaky, cheddar cheese, tobacco, tuna sushi, dried paprika, garam masala, other indian spices, onions, thick and full sherry notes over some light peat.

Good stuff from Bowmore, seems like a more modern malt: 7


Bowmore 10yo 2001-2012 56.2% Creative Whisky Company cask#22

This one is finished in PX sherry casks, a bit of the same strategy that Laphroaig is doing. I'm going to try their recent PX-finished OB later on. The color is golden /brown. I do not know for how long this has been finishing in PX casks. But a modern twist on sherry casks is to fill an older cask with sherry for 2-3 years, or not even that long, and then add whisky. This since the actual sherry bodega casks now has become pricier than the diy sherry styles. This one smells sherried, cinnamon, red wine, orange liqueur, resinous, rubbery, cranberries, a great sherried nose. The taste is thick, rich, sulphury, cognac, dark grape juice, rubber, minced meat, no real peaty character here, but the thick, spicy sherry character makes up for that loss.

Great stuff, and for a Bowmore, this is both affordable and good quality: 7.5



Next tasting: Octomore (Bruichladdich Distillery)

Some 6 Bruichladdichs, maybe peaty, maybe not..

Back in the days they used peat at Bruichladdich, usually at around 5ppm. Now they don't but their expressions of Port Charlotte and Octomore has a lot of peat. I hope there's some peat in these too. Mostly samples that I've traded will be tasted today.



Bruichladdich 20yo 46% Vom Fass

An german indie/store that bottles own whiskies. The color is golden. I do not know of this is a CS or it has been diluted. It smells peaty, seaweed, orange zest, gravel, mud, a dirty Bruichladdich. The taste is sweet, white wine, vanilla, honey, orange juice, biscuits, a bit peaty, sweet stuff. Some honey and sea salt, nice salty notes indeed.

Brilliant Bruichladdich: 7


Bruichladdich 22yo 19881988-2010 52.6% Box Distillery Aktieägarnas cask#2

Box Distillery is a small scale swedish distillery, known recently for their very good and promising new-make. I hope I get to try it one day. The color on this one is pale golden. It smells kiwi, honey, figs, dates, lime, mango, a lot of sweet and fruity notes. When given time some coastal notes of sea salt and smoked salmon appears. The taste is on bananas, peanuts, cashews, a salty and sweet flavor. Again I must say, the thought of this distillery being closed down, humans! When will they ever learn? The finish is bittersweet, orange zest, watermelon seeds and oak.

Great expression, I'm no stock-owner but for this, I sure could become one: 7.5


Bruichladdich 18yo 1984-2002 53.5% OB Enlightenment cask#14,15 btl.360/500

Another decent aged Bruichladdich. I'm lucky enough to have two samples of this, which makes for a much more interesting tasting imho. Remember, you should try it neat, with water, with added time, and all those things sometimes requires just a bit more then 3cl. Golden color. It smells peppery, peppermints, menthol, chewing tobacco, leather, hay, wheat, carbon oxide, nice one... The taste is complex, burning, fried onions, garlic, bitter. Needs some water? Now it turns lighter, more stale, bubble gum, gasoline, stale, burnt, bitter, rubber.

Without water its alright, with water it turns all weird: 3


Bruichladdich NAS 55.5% OB Infinity #1

I think this is a more recent distillation. The color is light brown. It smells of honey, cream, caramel, oranges, tea, maize, orange zest, licorice. The taste is dry white wine, leather, blackberries, tangerine, turmeric, polyester, grape seeds. I like this stuff, kind of waxy and peppery with a lot of nice notes to it. The finish is bitter and a lot like some lower shelf cabernet sauvignon wines.

Nice young whisky (if that is) especially the fruity noes: 6.5


Bruichladdich 9yo 2002-2011 53.5% Liquid Sun

From an ex-bourbon wood which states that its "heavily peated", a bit like Port Charlotte perhaps? The color is golden. It smells peaty, very peaty indeed, but I do not get the feeling of Lphroaig, Lagavulin or Ardbeg in this one. Some esteres and burnt notes on the nose, oaky, lentils, onions, burnt. It tastes of stale water, sunseeds and burnt coffee...

A bottling Bruichladdich could do without, for sure: 3.5



Next tasting: Bowmore Distillery

More peat with 4 Ardmores

I do not know why, but there seem to be quite low streength in all of these CS'es, perhaps there's a lot of leaking casks at Ardmore... A peaty highlander that's never gotten the attention it deserves in my opinion.






Ardmore 18yo 1992-2010 44.1% Creative Whisky Company cask#5016

Light golden color. It smells peaty, acidic, chlorine, coastal, come fish stock and seaweed, citrus, orange zest. The taste is thick, sweet, peppery, peaty, honey, vanilla, orange juice, cream liqueur. It gets a bit too sweet and light for my liking, but overall its a very pleasant small scale peat bomb. But 44.1% after just 18 years in cask?

Great initiation Ardmore if you want to try this distillery: 6


Ardmore 18yo 1992-2010 49.9% The Whisky Agency

From an ex-bourbon barrel, a bit higher strength, I kinda like my whiskies at 55+%, but there can be greatness below 50%abv too. Light golden color. It smells peatier, freshly baked bread, pork belly, bacon, fat, mint, creamy, all over just a bit less fruity and more meaty than the prior 1992. The taste is spicy, orange liqueur, chili, bell peppers, green peppercorns, pickles, apple juice, mangos, sweet, pears, not as much peat on the palate this time.

Another good Ardmore, less peat, but more flavor: 6


Ardmore 20yo 1992-2012 49.9% The Whiskyman "Peat Fighting Man"

Same vintage, same strength, but two more years on wood. You can have it while listening to this: http://www.youtube.com/watch?v=qUO8ScYVeDo I have not had many whiskies by Whisky Man, but I like the fact that he incorporates a bit of rock'n'roll to every bottling. Light golden color again. It smells peaty, coastal, a bit like Caol Ila, how strange.. None of those sweet'n'fruity highland notes in this one. The taste is sweet, big, kiwi, pickles, sweet and sour, chili, oranges, dates, figs, big stuff, peaty.

A fruity peatbomb: 6.5


Ardmore 12yo 1999-2011 53.5% Dun Bheagan cask#91771

Finished in Chateau Palmer Wine casks. I've never tried the wine. This one got some bad bad review from the seller, a certain mr. Richard Joynson, stating a produce he's about to sell as almost a "bad whisky". Needless to say, I jumped on that freight train and purchased a bottle. Nice orange hue. It smells red wine, more than anything else. Some peat, some spirity notes, cointreau, smoked salmon, salty, rustic, almonds, its really a good one in my opinion. The taste is all on cinnamon, oranges, honey, bread, yeast, doughy, dark grapes, fish stock, blue cheese, coriander, garlic, this is actually a very good whisky, me thinks.

Wine finish? Yes, please!: 7.5



Next tasting: Bruichladdich Distillery

Starting the peaty sessions with 5 Springbanks and 1 Longrow

I have very little experience with Springbanks peatier version Longrow, remember Springbank is peated too but not nearly as much. So why not have one amongst the standard Springbanks in this session, just for comparison. The Blackadder Raw Cask in the picture is kept for another occasion.




Springbank 12yo 2003 46% OB 175th anniversary

Bottled in 2003 to celebrate the distilleries 175th anniversary, lets hope it lived up to that task. The color is light hazel. It smells peppery, peaty, waxy, grainy, grassy, perfumy. A lot going on here. The taste is light and burnt, charcoal and tea? Some bourbon notes and whiffs of oak. An enjoyable whisky where the nosing was the star.

I'm looking forward to see what they come up with in 2028: 5


Springbank 12yo 46% OB

This is an older OB, the current one is 10yo. I'll be trying that afterwards. The color on this one is like white wine, very light. It smells peat, sandstone, flinty, ashes, herbal, salty, smoked bacon, more peat, lots of old style here, great stuff. The taste is herbal, vanilla, baking powder, vanilla crust, apple pie, very light and fragrant. Nutty aromas as well as oranges and red wine comes to show after a while, but I still feel this also has a nose that promised more than the palate was able to deliver.

Great stuff: 6


Springbank 10yo 46% OB

The current OB, I've heard good stuff about it. It says nothing about coloring or chill-filtration on the label but I'm assuming there's none. honey golden color. It smells very herbal, grassy, ginger, orange zest, honey, paint thinner, perfumy. The taste is wheaty, drying, less peat and more oak and cinnamon this time. The finish is peppery, oregano and rather short.

I think the 12yo just got a slight edge on this newer version: 5.5


Springbank 10yo 2000-2012 47% OB for the Nectar Belgium cask#267-274

Another 10yo at about the same strength, should it taste the same? A mix of different casks, which I mean could be just as good as any single cask, see the old G&M Cask-series for example. The color is dark golden. It smells rich, spicy, cardamum, cinnamon, orange liqueur, wheat, barley, nuts, oaky, musty, again great nose. The taste is sherried, no doubt. Seems a that some of these casks might've been amontillado casks, as it has the sweet drying and not very distinguished taste. Nutty, cinnamon, dried herbs, dried grass, cardboard, a whisky that perhaps needs some water? Now it turns lighter, easier, more vanilla and jam, but definitively not more interesting.

MOTR: 5


Springbank 14yo 1998-2012 51.5% Malts of Scotland cask#12014

The first and only CS in this session, and down to 51.5% after just 14 years tells me of a cask that's nearly leaking. But then again, I once had a great 16yo Dailuaine CS at only 46.7%. Really, in theory at least, only those that question the strength at CS are those about to get drunk. The color is golden. It smells honeyed, warming spices, marzipan, toast, fried onions, a modest nose, not like the ones before in this tasting. The taste is peppery and drying, some light notes of honey and cigar, but all in all it lacks a certain complexity, lets add water! Now it turns lighter, more oaky notes, some burnt milk and butter notes.

MoS, usually you're great, but I think this was a mistake: 2.5


Longrow NAS 1987 43% OB for Kirsch Import Germany cask#119 btl. 230/600

When I forst was going to add this to the session I thought that peat would kill of strength in a tastebud combat, but then again I see many tasters going from low to high strength without concerning about the ppm level. So this whisky could just be a dart throw in the dark, but I hope my ideas about peat and strength will serve me right. So, a Longrow has a peat level of 50-55ppm, whilst a Springbank carries 12-15ppm. Even the most feared Islay malts usually carries lower ppm levels than this in their standard malts. The color is close to water, quite blank. It smells peaty, strong, phenolic peat, burnt, gasoline, engine oil, licorice, straw, a peat-monster for sure. The taste is mild, gentle, sweet... before the peat shows up, grainy, salty, pear, smoke, cigar, cinnamon, oranges, coal, but no aftertaste. A very short whisky experience. Too young, too light? Who knows.

I never quite got the hang of this one: 5.5



Next tasting: Ardmore Distillery

Too warm for peat, mixed session instead!

Seems its the last push of warm weather from this summer in Norway on this day, and as long as I can stroll town in a T-shirt, I will stay away from peat. Unless at nighttime of course. Therefore I'll instead have a rather obscure session with single malts from distilleries that I usually don't try very often. I hope you'll be back soon, peat will definitively be up next.



Deanston 14yo 1998-2012 56.4% OB Distillery Only

I think that to launch a new visitor centre earlier this summer must have been accompanied by some new bottlings in the shop. And since there are very few standards from Deanston I guess this is a good alternative as any to see the potential of this distillery. "Toasted Oak", which means it comes from a heavily charred bourbon cask. Usually a bourbon cask that is. Golden brown color. It smells heather, warming vanilla notes, gelatin, caramel, candy floss, nutty, biscuity. The taste is very light, coffee, dark chocolate, peppermints, nuts, wool, fabric, tannic, not bad, but it lacks a bit of a finish.

Encouraging stuff, lets hope for more Deanstons to come: 6


Glenturret 14yo 1993-2007 56.9% James MacArthur's

I'm still waiting on my first 8+ Glenturret. Could this be it? It wouldn't surprise me if JMcA has managed to pick a great cask from even this distillery. Light golden hue. It smells cinnamon sticks, raw onions and grassy. Some rhubarb as well and earl grey tea. I just can't get the thought of english breakfast out of my head. The taste is oaky, extremely oaky for such a young whisky, some glue, spirity, drying, lemon juice. Needs water. With some water added it turns lighter, more bearable, but its still a bitter, drying dram.

Maybe a finishing, more time in cask, or even blending could've saved it?: 1.5


Aberfeldy 17yo 1978-1995 57.9% Cadenhead's

Aberfeldy is not to be underestimated, a fragrant and spicy malt, but it seems to struggle a bit in making a name for itself amongst malt-drinkers. This has a pale golden color. It smells rich, rice pudding, creamy, toffee, rich, minty, old Ben Nevises often seems to have this great refreshing iron and mountain air smell. It's a bit hard to describe. It's like when I smell it, I get the scent that it smells of a place where man has not yet set foot. floral, lavender, forest, morning mist. Great stuff. The taste is white grapes, oaky, vanilla, dry beetroot, ginger puree, parsnips, almond oil, reduced white wine. It's a fine whisky, one for those that are into bourbon-oaked speysiders.

If you find it, try it, then compare with a recent standard Aberfeldy: 6


Auchroisk 15yo 1989-2005 59.5% Cadenhead's

I believe this is the highest strength I've ever tried from Auchroisk, and though I've had many of the "Singleton"-series, I've always felt they lacked a certain spice, or edge if you like. The color is golden brown. It smells sweet, sharp, dry wheat aromas, nutty, sauna, steam, chlorine, very clean and almost soapy. The taste is salty, led, rustic, dried spices such as cumin and curry. Mustard, fish stock, rubber, white pepper, a bit raw on the finish. With water it turns a bit lighter, biut its still a very hard whisky to pin down, heavy, resinous, thick and complex. If you're up to challenge your tastebuds, this is great, personally I'd rather serve it blind to friends and ask what they think it might be.

Heavy, thick and spicy, high strength cream(?!): 4.5


Aultmore 14yo 1989-2003 60.5% James MacArthur's

Another one from JMcA, they do have a lot of youngsters at CS. As well as Cadenhead's. Dark orange hue. It smells leather, orange, kiwi, barbeque sauce, honey spiciness, red bell peppers, nice one. The taste is heather, hay, lime juice, coriander, ginger, salt, burnt, earthy, mould, some good notes and some contrasting off-notes, but all in all a very pleasant experience from Aultmore.

Nice but overall kind of tired and dead whisky...: 4.5



Next tasting: Springbank Distillery (starting the peaty sessions)

Just tipping 1500 with 7 Old Pulteneys

I'm as we speak, I'm about to write my 1500th. tasting note on this web-site, in this session. And I hope its a good one. I decided that Old Pulteney would do the trick, and that Cadenhead's will present me with a winner this time.






Old Pulteney 8yo 40% G&M

A youngster from G&M, but I'm under the impression many of these old G&M bottlings "bonded & botled by G&M", has a lot older whisky in the mix. The colour is dark golden. It smells dirt, mud, salty, earthy, seaweed, smoked salmon. The taste is minty, fresh, seaweeds, coastal, grassy, a bit light, but a good example of a non-peater with a lot of coastal character. I'd rather have this one than a young 40% Bunnahabhain for example.

Great stuff, but lacks just a bit of edge to be a winner: 6.5


Old Pulteney 8yo 57% G&M Barrel Label

One sign that this is bottle some decades back is the "Pure Highland Malt" phrase. Remember these days the industry is much stricter with what you should and could call your produce. But be sure, this is a Single Malt as we know them today. A small evaporation in this miniature. A bit of a lighter golden hue on this one. It smells fresh pastry, pepper, sage, dried herbs, moss, a bit spirity, not nearly as coastal in character. But there seems to be some peat in this one? Was there ever peat in Old Pulteney Spirit too? The taste is extremely drying and spirity, almost unbearable at this stage. Water to the rescue. Now it turns into more of a peppery but still very raw spirit. Time and water, time and water, helps a bit on the palate, becomes a bit sweeter, tangerine and walnuts, but the finish product is still out of whack.

Perhaps its the evaporation, lets hope so: 2(with a lot of time and patience)


Old Pulteney 8yo 57% G&M White label w. portrait

Same bottler, same age and same strength, but hopefully another batch, as it sure must be. No evaporation here, and I think its a more recent bottling as well. Dark orange color, some e's? It smells honeyed, fish eggs, smoked salmon, linseed oil, cinnamon, ammonium, caramelized almonds. Much cleaner this time around. The taste is still very peppery and bitter, not much else. Water again. Now its better, some sherry notes, rancid vinegar, rotten bananas, its just not that great yet.. The initial taste is all on cinnamon and nuttiness, but it lasts only a short second or two before it becomes bitter.

Again a disappointment: 2(with less patience)


Old Pulteney NAS 1982-? 58.2% OB cask#566

My guess is that this was bottled somewhere in the early to mid 2000's, since the millennium single casks distilled the same year all had a bit of a higher strength. Light golde color. It smells rich, biscuity, peanut butter, coastal, peat, fuel, smoked meat. Nice one indeed. The taste is butter, vanilla, pistachio, grapefruit, sweet'n'bitter. A bit of water adds honey, banana, nuts, raspberry jam, vanilla, starfruit, kiwi, a lot of nice sweet notes before it ends on a bitter and peppery finish.

Nice stuff, a fruitbomb: 6


Old Pulteney 19yo 1974-1993 59.1% Master of Malt cask#8492

Golden color on this one. It smells gunpowder, strong stuff, spirit markers, glue, ammonium, gasoline, also quite a steric note here. Quite numbing. The taste is thick, creamy, grapefruit, peppery, almost peaty, coastal, salt water, stockfish, intense, very drying. The finish is peppery and peaty. It actually burns my tongue. I know there probably aren't much peat in this one, but its one of the sensations I get. A whisky for a mach man or woman, I'm not that macho, but I like my Laphroaigs...

Again, a crazy whisky, but this one has a certain charm to it: 5.5


Old Pulteney 13yo 61.1% Cadenhead's

This then, to celebrate my sesquicentennial whisky-tasting on this site, but of course whisky-notes can't be compared to years, or else I'd sure be a dead man. golden/amber hue on this one, and an age and strength that I think would for fantastic to another coastal distillery, Laphroaig. Let's hope for the best in this one. It smells nice, rounded peppery notes, smoked salmon, cooking brandy, balsamic vinegar, detergent, caramel, it's the most aromatic nose so far, but that doesn't necessarily mean the best. The taste is grapefruit, onion, cedar leaves, ginger, red paprika, turmeric, indian spice mixes such as garam masala, quite drying that is. Water added. Now it turns more peppery, plastic, rubber, not too pleasant, I liked it better neat.

The best one in this session, complex enough to last an hour: 7


Old Pulteney 12yo 1990-2003 62.7% Blackadder Raw Cask cask#3952

From a bourbon barrel. Not much cask sediments in this one, I hoped for something to chew on... The color is amber/golden. It smells rich, peppery, grassy, peaty, coastal, rocks(???), minerals, carbonized water, oregano, very weird to be fair. The taste is light, sweet, cinnamon and beeswax on the palate, which is rapidly followed by some burnt papery notes. Waters been added. Now it shows a much better nose with fresh pastry and pistachio. The taste then is grassy, vegetables, onions, sweet, phenolic, quite a lot going on for this little one now. And the cask bits are always a nice departure gift.

The strength in mind, its not nearly as raw as some others here: 6.5



Next tasting: Starting the peaty sessions with Springbank Distillery

Tasting 5 Benrinnes

Benrinnes and sherry casks is rumored to go very well together. Immediately I can only see one such combination in this line-up. The signatory.








Benrinnes 20yo 1974-1994 43% Signatory Vintage cask#2577 btl.453/620

"Matured in sherry casks" the label says, I guess they meant "cask". brown caramel color. It smells bitter, toffee, leather, sandals, fresh, thyme, mint, honey, a great nose. The taste is nice, deep sherry, cinnamon, chillies, rubber, sulphur, onions, barbecue glaze. Water added. Now it turns lighter, more like a malt liqueur to be fair, I would not recommend adding water to this one. Water removes all complexity.

Very good sherried whisky: 6


Benrinnes 19yo 1971-1991 55.3% Cadenhead's

Says its matured in an "oak cask"The color is light brown-ish with some amber. And a lot of cask sediments. It smells rich, root vegetables, carrot juice, white grapes, cotton, sweet licorice, grapefruit, vegetable stock, cocoa, milk chocolate, old candy shop smell, earl grey tea, fantastic nose. The taste is as thick and creamy as it gets, fried bacon, honey and chillies, barbecue-sauce, cinnamon, kiwi, salt, a bit phenolic in the finish, but this sherry-bomb handles that with no problems.

I don't think they make sherried whiskies like this anymore: 9.5


Benrinnes 21yo 1979-2000 57.6% Scott's Selection

Another one that comes from "oak cask". Could it be another sherry surprise? The color is golden. It smells honey, oaky, malty, very malty. Seems to come from some kind wood a lot if distillate notes in this one. The taste is honey, wheat, citrussy, almost acidic, bitter, lemons and lime, also some coconut and vanilla. Water added. Now it turns sweeter, more honey, cinnamon, sugar, fruit syrup, for a real sweet-tooth. This is not to be had if you look for peaty, oaky, dry, strong whiskies, this needs a drop of water and its like the lightest of blends.

That being said, its a perfect aperitif to any meal: 7


Benrinnes 17yo 1977-1994 63.6% James MacArthur's

Crazy strength, often found in sherry wood as its usually tighter than the american bourbon oak. Golden color. It smells sweet, perfumy, floral, garlic, baby lotion, vanilla, white wine, very gentle for its strength, I expected something a bot more volatile. The taste is sweet, at first, meybe some leather and bitter herbs, but then it becomes this dry and spirity thing. Water is needed. Now it gets more drinkable, but its still a wile, burnt and futile spirit. I'll pass. Next!

Hard to find any good to say, The nose was good though: 3


Benrinnes 12yo 63.8% James MacArthur's

So, same bottler, almost same strength, just a few years less on wood. I don't have my hopes up yet. Golden color. It smells spirity, raw, some burnt sugar and paint thinner. The taste is strong, peppery and bitter, not much going on here, again I will have to add some water, not because its a volatile whisky, but it just seems a bit closed this time. Now it turns more mellow, still bitter and oaky, no, I just don't get it, these are not the classic Benrinnes with sweet, sherried and malt notes, something is missing here.

The palate initially, had a some alright notes: 2



Next tasting: Old Pulteney Distillery

Tasting 4 more Clynelishes

Another session of Clynelish, but with higher strengths, and from IB's of which I more often find the casks that life would be a little poorer without.










Clynelish 16yo 1993-2009 56.5% Alambic Classique

From a cask with an output of only 156 bottles, perhaps a bourbon hogshead then. No information on the label. Alambic Classique usually has great whisky. White wine color. It smells bitter, fino-ish, lime, minty, cactus, very strong and bitter. This needs some water, I have put aside some to try neat later, but for now, I'll add some water because I sense a whisky that is so spirity it'll numb my tastebuds for long enough time. The taste with water added is coconut, vanilla, grape soda, caramel, peat, even coastal, salty peanuts, great stuff. The finish is peaty, sweet and long.

Great stuff, classic clynelish: 7.5


Clynelish 11yo 1995-2006 57.8% James MacArthur's Old Master's cask#2775

A great IB, one of my favs, but that doesn't mean all produce is good. And I believe that is what's so fun about whisky and other drinks like wine or rum. If you take beer, or even coca-cola, the recipe is easy and creating a consistent product for mass production is easy. But with single malt whisky, the weather, the kind of cask, the time, in cask, the peat level, the tightness of the cask, the temperature in which the casks are being stored and more all plays in on the final product. Therefore, I think single malt whisky is a much more exciting produce. This is the youngster of todays pack, fine by me, young whiskies can be great too! Golden honeyed color. It smells paprika, mustard seeds, burnt, apple cores. A demanding nose. Wow! an extreme sense of fish, dried herring especially on the palate, I can't remember ever getting this sensation before. Mustard too and peaty it is. Cigar smoke, licorice.

It's a great whisky: 8


Clynelish 22yo 1989-2001 58% James MacArthur's Old Master's cask#1122

Another single cask whisky, twice the age of the prior one I had. And at an even higher strength! light golden hue. It smells light, peppery, sweet, but very mundane. I can't get much more information from nosing this one, unfortunately. The taste is whipped cream and eggnogs at first, but once its swallowed it turns burnt and bitter. Some water added. Now it turns sweetr, lighter, still eggnogs and whipped cream plus some vanilla, heather and marshmallows. I think its a great whisky for any newbie to the stuff, but it lacks a bit of strong, peaty, spicy... well lets just call it complexity.

Great everyday dram: 7 (with added water)


Clynelish 13yo 1989-2003 60.6% Blackadder Raw Cask cask#6088

I love the small cask sediments in these whiskies, but unfortunately there's close to none in this one. The color is light golden. It smells burnt, acidic, phenolic, not pleasant at all. The taste is peppery and burnt, cigars, oak, very light and easy whisky, though pepper and cigars might not seem so. Its just lacking some real flavors, its a bit like a cheap blend at CS. Water added. Now it turns sweeter, corn starch and butter, some wheat loaf bread and dry oak.

All in all, this was the most unpleasant one of the bunch: 3



Next tasting: Benrinnes Distillery

Tastin 4 Clynelishes

I think Clynelish often, too often if you ask me, are tasted with Brora as a benchmark. Remember, they were 2 different distilleries. Clynelish has now no peat in their new-make but perhaps there are some to be found in the older ones in this session, lets see.


Clynelish 12yo 40% Ainslie and Heilbron

A young oldie. I have never seen this label before it popped up at an auction a couple months back. I hope it can be one of the classic ones which made people aware of the quality from this distillery. Golden color. It smells sweet, parsnips, honey melon, grassy, fresh, lavender, puff pastry, light. The taste is thick, malty, creamy, cinnamon, coriander, honey, peaty, wow! The finish is long, peaty, peppery, warming.

Howcome these old whiskies so much better than todays standards?: 8


Clynelish 12yo 50% Douglas Laing Old Malt Cask

I think these two whiskies makes for a fair comparison, one older and the other a bit stronger, both bottled at 12yo. Light golden color. It smells bitter, fino for sure, lime rind, mostly lime rind and gasoline in this one. The taste is rich, creamy, sweet, bourbon, cinnamon, fried bananas, honey, wheat. Not much peat in this one, if any at all, but the quite bitter finish leaves a lasting impression.

Another great one, and with a small peat sensation, it'd been a tie: 7


Clynelish 22yo 1989-2011 50.9% The Whisky Agency

One called "Moody Lions", from an ex-bourbon wood. Light golden color, I wish I had some 20+yo sherried Clynelishes as well, just for comparions, but today its all bourbon wood in the 20's. Smells light, spirity, peppery, some onions and straw. Not nearly as complex as the youngsters. The taste is thick, sweet, mustard, nestles, orange, barley. The finish is dry, unripe apples, very light, a very bleak malt experience, and considering the price and age fro this I was expecting a bit more.

a pretty uninspiring Lion: 4


Clynelish 22yo 1989-2011 53.2% Malts of Scotland cask#12012

From a bourbon hogshead, same age, vintage and wood as the last one, the size of the cask might de different of course. Should I assume an identical whisky? The color is light golden. It smells oaky, wool, old fabric, paint thinner, minty. Not a favorite so far. The taste is burnt, grassy, green leaves, peaty. As floral as it gets perhaps, like a raw lowlander.. say Littlemill 5 or something, really not my kind of whisky. Water improves nothing.

From now, I'll take a young Clynelish over an older one any day: 2



Next tasting: More Clynelish

Tasting 3 Speysides

Yes, the Speyside Distillery, not excactly known for their single malts, I've only had a few and they left little desire to try more. Because of that (mainly), these three whiskies have been sitting on my shelves forever since, and since there is very little obtainable single malts from this distillery I'll just throw a small session with these ones.



Drumguish NAS 40% OB

Drumguish is a young version of Speyside, kind of like the Dunglass botlings from Littlemill. Or even the Glen Deveron from Macduff. Another not-that-well-reputated-distillery that releases bottlings under different names are Loch Lomond. Loch Lomond, Speyside, Littlemill... perhaps something to keep in mind? So, a watered down youngster, lets try. The color is golden, surely adjusted with caramel. It smells peppery and burnt, spirity. Some dusty and dry stuff going on. The taste is light, sweet, bananas and pears, sweet, not unpleasant, just lacking any sense of complexity. No aftertaste or finish is found in this one.

I wouldn't believe it, but its actually quite nice as an aperitif: 5


Dancing Stag/Speyside 17yo 1992-2009 46% Robert Graham

Robert Graham is an online retailer, I think I've only tried one whisky bottles for him before. That was a great Allt-A-Bhainne. So my hopes are up a bit for this one. The color is greyish amber, a "dirty" color I often find in fino-sherried whiskies. It smells dry, bitter, dusty, lime juice, extremely bitter, no doubt in my mind this is a whisky from a fino cask. The taste is sweet, oaky, peppery, not far from the Drumguish, light and clean. Gone in seconds. Aperitif style. No aftertaste.

No need to change the score: 5


Speyside 15yo 1993-2009 61.7% Malts of Scotland cask#636

A CS Speyside then, perhaps this will prove to be more than a light-weighter. From a sherry butt. brown-grey color. I have always seen MOS as a rather high-end bottler, so for them to bottle a young Speyside seems a bit weird, but perhaps they have discovered a great cask. It smells limes, grapes, papaya, bitter, rubber, peppery, phenolic, old newspapers, herbs, salt water, great stuff. The taste is light, sweet, peppery, rum-like, sweets upon sweets. Some water is needed here I think. Now it becomes lighter, sweetr, marzipan, vanilla. The finish is peppery and very long, almost numbs the tongue.

One for nosing only, unless you're into rum, then please enjoy: 4.5



Next tasting: Clynelish Distillery

tasting 6 Balblairs

Balblair 16yo is one of my favourite standards, but unfortunately no longer being produced. I don't think the new vintage versions are nearly as good. Some old youngsters in this session.



Balblair 10yo 40% G&M cask label

Dark brown tan. Perhaps a good portion of sherried whisky in the mix, remember sherried whisky wasn't that pricy and exclusive back then. I think this one is from the late 70's or early 80's. No evaporation. It smells it smells rich and creamy, coffee, roasted nuts, burnt bread, complex. The taste is well-balanced, sweet sherry, peppery, almonds, nutty, cedar wood, cigar. I'll add a few drops of water. Now it goes into comfort whisky mode, nicely sweet and balanced with some malty and toasty notes.

Perfect example of how a 10yo 40% whisky could and should be: 7


Balblair 20yo 1990-2010 53.7% Bladnoch Whisky Forum cask#166

From an Oloroso sherry butt, seems Balblair likes the european wood. Deep golden/amber color. It smells burnt, stearic, fish stock, quite foul actually. The taste is better, nice heather, ginger, cinnamon, oaky, sweet toffee, if it weren't for the bitter and oaky finish, this would be a great dram.

For sherry-freaks: 6


Balblair 10yo 57% G&M cask label

Ths stronger version of the two cask labels. Red color. It smells peppery, a lot of pepper notes here. Also a bit raw and spirity. The taste iscreamy, rich, butter, salty, pesto, sun-dried tomatoes, oaky, nice sherry influence here. I'll add some water. Now it goes more in the direction of a sweet sherry monster, nice nutty oloroso notes at first before ending very dry.

A nice alternative to older more expensive sherried whiskies: 7


Balblair 10yo 57% G&M Brown, Gold & Red label

Another dark red hue. I believe this is a newer bottling than the cask labelled ones. It smells dry, honeyed, caramel, cream crackers, cinnamon, wheat, licorice, dark chocolate, cigar smoke, damp. The taste is peppery, chillies, cinnamon, red bell peppers, honey, floral, sherried. Once again I think a small portion of water is needed. Now it goes into a nice sweet 'n' dry oloroso style, a bit like some of the best batches of A'bunads or even some great single cask Glengoynes.

Great balance, if you'd say this was a 30yo I'd never doubt you: 9


Balblair 14yo 57.7% Cadenhead's

Light amber color. It smells peppery, greens, turnips, herbal, dry, bitter, sour, fino sherry. The taste is light, pickled onions, cream, turmeric, ginger, vanilla, a nice whisky, but very flat if you know what I mean. Tamed and seems to be a bit less pungent when there's less sherry influence. A great everyday dram, but not fit to celebrate the bigger moments in life.

Seems much lighter than 57.7%: 5.5


Balblair 16yo 58.5% Cadenhead's

Amber color, smells peaty, gravel, wet moss, forest, dry hay, pepper. The taste is sweet, caramel, cream, milk chocolate, perfumy, biscuits, very nice, but take it very neatly. A big swallow of this one will lead way to a peppery sensation which blocks all other tastes in this gentle and very refined whisky. Water makes it sweeter and very tamed. Neat is my advice here.

A nice MOTR whisky: 5



Next tasting: Benrinnes Distillery

Tasting 6 Bunnahabhains

Time to do some research on the least peated of the Islay Distilleries. This tasting went over two days, so that the peat in the "heavily peated" version wouldn't intefere with the other ones.







Bunnahabhain 11yo 1997-2009 54% Signatory Vintage cask#5361,5317 btl.467/589

Pale golden color on this "heavily peated" Bunnahabhain, seems the distillery follows the demand of peat, many older Bunnahs have been placed in sherry casks back in the days. Going with the flow of the market. Pale golden color, smells sweet and peaty, like a Laphroaig withoutr the medicinal notes. A bit light and easy for a peated Islay malt. Vanilla, nutty, strawberry jam, very nice, but little distinguishes it from a peated highlander such as "Old Ballantruan". No coal/salty notes in this one. The taste is all on tea, wheat, moussaka, mashed potatoes, honey corn. A sweet light-weighter. I'd never guess this was at 54%abv.

Nice stuff, if you find Laphroaig a bit "too peaty", try this one: 6.5


Bunnahabhain 34yo 1967-2001 40.5% Douglas Laing Old Malt Cask

This one should be a cracker. A CS almost on the verge of being non-whisky material (under 40%abv.). The color is brown/grey, makes me assume its from a fino shery cask. It smells bitter, mint, sugar and licorice, very sweet and light, some sulphur and cinnamon as well. The taste is sweet, hazel nuts, earthy, salt water, very clean, could've been any young Bruichladdich, really... I can't criticize it in any way, but for this price and age, I'd expect a bit more richness...

Luxury cost, quality everyday dram output: 6


Bunnahabhain 33yo 1976-2010 52% Malts of Scotland cask#6388

One from a sherry butt, about the same age as the OMC, but distilled almost a decade later, lets see if there's any difference in style. Although, this being from a sherry but might show in the strength. The colour is golden brown. It smells honeyed, orange zest, cream liqueur, mushrooms, onions, linseeds, more peaty than the "heavily peated". The taste is rich, creamy, rum, spicy bourbon notes, cinnamon, honey, raspberry, toffee, caramel, citrus, lemon, candied mints.

A great dram with diversity and strength, sherry fueled: 7


Bunnhabhain 14yo 52.6% James MacArthur's

A CS at 52%abv after only 14 years in the cask is a bit of a loose cask, considering the other whiskies in this session. But James's always been a good friend. The color is amber. It smells peaty n peppery, a lot like Laphroiag and even Lagavulin. Resinous, peppery, salty, beef meat, cream, dandillions, flowery, some honey notes, wheat, perhaps the best nose I've had from Islay. The taste is sweet, honeyed, oranges, cream, butter, peaches, irish coffee, grits, a bit weak, yet fun.

I'd like to say this was a fun encounter, but the finish hits the breaks: 6.5


Bunnahabhain 11yo 1997-2009 55.3% Malts of Scotland cask#3172

This one comes from a sherry hogshead, a wood policy which seems to be coming more of a tune of the day these days, as you might know, people are filling small casks with already fully developed wines to then adding barley wine. The color is orange/brown. It smells dry sherry all the way. Red onions and potato starch. The taste is peppery, bitter, drying, tonic, strange mix of bitter herbs. Vanilla and rice wine. Dried rye. Unlimited whisky, a lot of dryness and a lot of malt.

A crazy whisky mix: 7


Bunnahabhain 9yo 2000-2010 59% Whisky-Doris

Crazy stuff, a Bunnahabhain that tells the truth. Young and crazy. The color is orange. there is some milanese wine, fresh fruit, some rise, wine, maize, a fine whisky. But all in all much too raw.


A spirity whisky: 5.5



Next tasting: Balblair Distillery

tasting 5 Dailuaines

A very good distillate, one of the more unnoticed distilleries that usually provides
great single malt, in my opinion. But of course, I have not tried many enough to blindly trust every Dailuaine to be a great dram. Let's explore more...



Dailuaine 14yo 1998-2012 46% Gordon & Macphail Connoisseurs Choice

White wine color, smells of hay, wheat, malt and black pepper. A very basic malt, straightforward stuff with little cask influence. The taste is sweet oak, syrup, molasses, malty, sweet stuff. I can't go much further as there's little to no aftertaste, maybe some tea and camphor. A weak dailuaine which I still will rate above the crap zone 0-2, just because there's no real flaws.

Light, easy, drinkable, but one might as well have a vodka: 3


Dailuaine 18yo 1980-1998 45% Samaroli cask#1527

Bottled when the G&M was distilled. The color is hazy golden. It smells peppery, raw, chopped onions, vermouth, vinegar, peppery. The taste is gingerbread, mushrooms, oily, phenolic, straw, rubbery. With some added water it turns yeastier, camembert cheese, wheat, very light and sweet.

Seems these diluted versions lacks a bit: 4.5


Dailuaine 26yo 1983-2010 53.1% Bladnoch Forum cask#4316

Light brown color, perhaps from a sherry cask? Yes, from a sherry hogshead online resources tells me. It smells oaky, dark chocolate, resinous, onions, grassy, not much sherry influence here except some very bitter resinous notes. The taste is cinnamone, dried grass, spring onions, vegetable oil, drying, walnuts, a complex sherry monster.

A nice whisky that hasn't gone over-oaked fortunately: 6


Dailuaine/Banks O' Doon 14yo 59.7% The Whisky Connoisseur cask#8965

I have had another whisky from the same cask, same age and strength, but that was called "Friars Carse". A bit confusing when they bottle the same whisky under two different names. The color is golden. It smells honey, toffee, smoky aromas, lavender, junipers, dried fruits, figs, coffee. The taste is peppery, drying, maize, wheat, starch, quite a disappointment from the nice nose. The finish is peaty and peppery, lasts for quite a while.

Good whisky, but I remember it being better: 6.5


Dailuaine 12yo 62.4% James MacArthur's cask#6911

Many young CS from JMcA, and many excellent ones as well. Let's hope for another one now. The color is white wine. It smells strong and spirity, yeasty, blue cheese, raw onions, charcoal, esters, salty. The taste is sweet, sugary, marshmallows, peaty, peppery, linseed oil, grape juice, orange zest. With water it gets more dry, austere, flinty, seas salt, wheat, pickles, I like this style, but there's a lot of nuances to keep up with.

A very nice whisky for those that likes a challenge, and I do: 8



Next tasting: Bunnahabhain Distillery

A Weird Mix!

Instead of Dailuaine I'm doing another session of mixed whiskies today, some Irish, a new one, a blended malt and one unknown. Could there be some treats in this bag?










Black Bush NAS 40% Old Bushmills Irish

A very copper brown whisky, perhaps that's why the name. It smells sulphur, sherry, chopped onions, cucumber, vinegar, burnt. A wild one for an irish no doubt. The taste is light, orange liqueur and spirit. I must say I'd be better of without this one on my shelves. Okay, its a perfectly drinkable whisky, but without the sherried notes its just another lightweighter from Ireland. I know this is a step up from the original, but still, if you're not a sherry-freak this has little to offer.

Light 'n' easy: 3


Clontarf NAS 40% Reserve Irish

Another irish one, golden color. It smells rich, spicy, onions and tomatoes, lots of candies, plums, fruit notes, mints, a rich whisky. The taste is vanilla and bisquits, a very easy malt, on for the beginners. I'd call this one even to the lighter blends. It's really a whisky that would be perfect in an irish whisky or any of that kind, but as a single malt, it lacks quite a bot of power.

Even lighter, even easier: 3


Serendipity 12yo 40% OB Ardbeg/Glen Moray Vatting

A mix of older Ardbeg and younger Glen Moray. Could this one work out? It smells honeyed, creamy, rich, some ashes, caramel, melon, orange, nutty, cinnamon, more Glen Moray than Ardbeg so far. The taste is lightly peated but most like a spirity vodka, really, it hasn't got a lot to offer. A mixed whisky that hasn't brought out the best in either of the distilleries involved.

Just give me a straight ardbeg please, or even a Glen Moray: 2.5


Abhainn Dearg 3yo 46% OB

The youngest distillery (with whisky produced) in Scotland at the moment. Pale color, white wine. It smells spirity, raw and bitter, typical MOTR newmake. The taste is young and bitter, some hay and sawdust but overall its a very bitter experience. This is too young and spirity for me.

Raw young spirit!: 2


Myrmhor 16yo 56.1% The Whisky Connoisseur

Usually I'd put this in another session, but I can't find which distillery its from. Only thing I know is that its a single cask cask strength single malt whisky. A bit of fun then. It smells floral, biscuity. The taste is burnt, grassy, hay, very dry. Grassy, spirity and dry. I'm thankful I didn't get anything worse of this.

Extreme, but in a bad way, spirity and dry: 1.5



Next tasting: Dailuaine Distillery

Tasting 7 Miltonduffs

I can't remember anyone ever saying that Miltonduff is their favorite Distillery, but then again, I have never heard anyone expressing a negative word about it. Perhaps a whisky that needs to be thoroughly explored.






Miltonduff-Glenlivet 20yo 46% Cadenhead's

An older bottling, due to the "-Glenlivet" spelling, which doesn't happen anymore. I guess this could be a distillate from as early back as the 50's. Pale yellow color. It smells creamy honey, biscuits, vanilla, aniseeds, rhubarb, boiled kale, burnt syrup. The taste is rich, creamy, sauerkraut, honey, biscuits, rhubarb again, red onions, bell peppers, pencil shavings, grass, polyester, a weird but still very good one.

One of the better 46%'s I've had: 7


Miltonduff 30yo 1980-2011 44.7% Malts of Scotland cask#12429

The oldest expression in this tasting, let's hope its mellowed with style through the years. This one comes from a bourbon hogshead, as you all might know, a hoggie usually let's rip a bit more because of the slightly more porous material and the smaller cask. The color here is golden with no coloring. The nose is burnt, ginger, bitter, peppery, nestles, grapefruit, a sour and bitter mix. The taste is vanilla. oily, ginger, parsnip, wheat, peppery, green peppers, orange zest. The aftertaste is a bit drying, hops and leather, ending at that, a bit short and flat.

It's all on the palate here, but usually its like that, isn't it?: 7


Miltonduff 22yo 1987-2009 56.1% Alambic Classique

Very rarely do I see bottlings from this IB. Alambic Classique provides good whisky no doubt, but its just a bit hard to get hold of. The color is dark, golden brown. It smells rich, spungecake, cinnamon, honey, sherry. An amazing whisky. The taste is fat and rich, drying, sugar, rum, onions, orange zest, rum. cigars, honey, earthy, oaky, amazing. Reminds me of the cask#2302. Great vanilla dryness.

One great whisky: 8.5


Miltonduff 13yo 1996-2009 57.2% James MacArthur's

White wine color. The only youngster in this session. It smells all on white pepper and bitter fruits. Lime comes to mind. Very plain and simple compared to the three prior ones in this tasting. The taste is vanilla, sweet white wine, white grapes, cointreau, ginger, peat, peppery, again very concentrated on bourbon sweetness. Thick! Another very pleasant surprise from this fairly overlooked distillery.

A bit young and raw perhaps, but for its age, complex like few others: 7


Miltonduff 17yo 57.9% Cadenhead's


Golden brown color with a lot of cask sediments. I do not think this non-filtration is a practice to be found at WMC anymore. It smells creamy, herbs, turmeric, indian spices, green tea, oaky, raw onions. The taste is sweet, honey and vanilla, but not as thick and creamy as the 46% from WMC. All in all its a very good whisky, butter and vanilla dominates the palate. But the finish is somewhat burnt and spoils some of the fun.

The palate alone is worth 8, but other factors brings it down a bit: 6.5


Miltonduff 17yo 1981-1998 58.4% Signatory Vintage cask#1410 btl.530/625

From a sherry butt, a bigger one I presume, perhaps a puncheon. A dark tanned whisky, ruby red. It smells sweet, old leather and hay, caramel lozenges, nutmeg, honey, roasted onions, caramelized almonds, apple vinegar, sherry anyone? Yes please... The taste is drying, rich, apple vinegar, leather, elderflower, sweet and bitter. With added water it goes creamier, more vinegar, I don't know where this vinegar comes from, but it surely represent a side of this whisky that I'm not too keen on. The finish is bot with and without water a bit too oaky.

I thought I'd saved the big guns for the finish in this session: 6.5


Miltonduff 21yo 1978-1999 59.2% Signatory Vintage cask#1685 btl.280/620

A bit like the last one, from a sherry cask, and a high #of bottlings, but if they've al been miniatures one could just as well presume they're from a hogshead. On the other hand, I think this is a high strength for such a long time in a hoggie. This has a dark amber color. It smells rich, caramel, boiling butter, rustic, perfume, almond stands, old pubs, leather, old furniture, a simplistic charm to this whisky. The taste is very drying, cinnamon, raspberries, old tobacco, oaky, popcorn. Water is allowed. Now it turns sweeter, strawberries, vanilla ice cream, cigars, mango, plums, fresh and fruity, much better actually although some "complex"-lovers will hate me for this.

A whisky that needs water, and does excellent with it: 7



Next tasting: Dailuaine Distillery