Finishing 2012 with 4 Highland Parks

21 and 22 year old CS and all three 52-52.9%abv, but distilled in 1966,1975 and 1989. Could this imply that many of the casks through the years at HP have had a similar porosity and size? Lets try! And of course a 20yo at lower strength as a starter.




Highland Park 20yo 1977-1989 43% Signatory Vintage cask#96,97,101 btl.2233/2450

The color is light golden. It smells of banana and vanilla, clearly from a bourbon cask. A bit of smoke and peat, hay, sooth, ashy, sugary, very smooth and sweet. The taste is sweet, oranges, zesty, lemon, tongue prickling, kiwi, sweet at first, then turns more sour, all fruity. The finish is slightly peaty and peppery.

Fruity whisky from bourbon wood, certainly to my liking: 6.5


Highland Park 22yo 1966-1989 52% Signatory Vintage cask#7815 btl.51/1000

As old of an Highland Park as this should certainly be interesting. I once had a 1959 that was superb. Some evaporation in this one as you might expect after 23 years on glass. The color is dark amber. It smells of leather, sweet, orange zest, lime juice, spice, cardamum, cinnamon, honey, sugar, bailey's, heather, some peaty and smoky notes. Some salt and fish stock. Very nice one. The taste is zesty, oranges, peppery, vanilla, black pepper, honey, smoky, lime juice, ginger, white pepper. A longlasting finish on peppery and peat smoke, tongue numbing, ashes, coal, just a perfect finish, not far from some of the very best Taliskers. If you ever get a chance to try some older vintages of HP, please do, they just don't make whiskies like this anymore.

Stunning old stuff: 9


Highland Park 21yo 1989-2010 52.8% Alambic Classique cask#10420

Only 60 bottles, probably miniatures, was released from this cask. And before they were released there was a 10 month finish in a Cognac Grande-Champagne cask, probably a very small one. So, its actually a double casked whisky, and I wouldn't be surprised if another bottling from cask#10420 will appear in years to come. The color is golden brown. It smells of peppery, sweet, white grapes, peat, leather, onions, orange zest, honey, dry white wine. The Cognac cask seems to not have interrupted too much with the HP character, but these weird white wine notes is unheard of in my book. The taste is sweet, zesty, vanilla, strawberry, onions, white grapes, lime, sour, mango, not lemon sour, more bitter sour like pickled olives. The finish is dry vinegar, spirity, banana leaves. I must say that I did not expect such a bitter experience here. I'd say "no, thank you" to the finishing.

Highland Park only needs one cask!: 4.5


Highland Park 21yo 1975-1996 52.9% Signatory Vintage cask#4326 btl.141/760

After that superb 1966 from the same bottler, what will this almost ten years older vintage bring to the table. Remember, the 43% 1977 was a very good whisky. The color is golden. It smells of cream, vanilla, honey, thick, mascarpone cheese, vegetable stock, boiled asparagus and broccoli, salty, ammonium, licorice, interesting! The taste is sweet, cinnamon, oranges, honey, bitter leaves, onions, heather, burnt notes, dark chocolate, grassy, pineapple, these creamy sour notes that's hard to explain. I think this one of the better HP's I've ever gotten a chance to try. Despite unusual, and neither peaty, smoky or coastal, it's that thick, creamy sour notes that makes this baby shine even more than what Thor and Odin, and them ones does shine.

Super whisky, and still available, get one before its too late: 9



Next tasting: Strathisla Distillery

Tasting 4 Longmorns

3 Longmorns from some lesser known IBs, and one from Malts of Scotland. Sometimes I like to try some lesser talked about, cheaper or just thought-to-be inferior quality bottlings to some more exclusive stuff. Sometimes I find myself in for quite a surprise.





Longmorn 16yo 40% Vom Fass

Germen bottlers Vom Fass. I have no idea what their concepts are, must read up on them a bit. Lets taste first. The color on this one is golden. Not many IBs dilutes down to 40%abv. these days. It smells of oak, tannic, oregano, earthy, mustard, leather. Not much else here, seems a bit drowned. The taste is peaty, green apples, onions, sauerkraut, herbal liqueurs, ginger, pretty light and easy. I'll add some water. Now it turns sweeter, white pepper, asparagus, beetroot, squash, very vegetal. I must say, this is not my kind of malt, reminds me a bit of some olderGordon & Macphail CC-bottlings that held a rather low standard to the rest of that series.

A whisky to doze off with: 2.5


Longmorn 15yo 45% The Whisky Connoisseur

It seems to me that either did Longmorn bottle some of its whisky for TWC with the same measurements as the standard OB, or TWC has been a bit shady and rebottled some Longmorns. I believe the first of my assumptions is true. The color is dark golden. Tampered with some E's it seems. You recognize it by the shine. It smells of burnt, peaty and oaky notes. Some leather and hay, lemon, apples, grapefruit, earthy, coriander. The taste is sweet, caramel, honey, raisins, peaty, quite a bit of peaty notes here. I often find peat in Longmorn, must be some in the water? This sure isn't far from the old standard 15yo, perhaps TWC bought some of the leftover from storage bottles when the OB turned 16 and 48%abv.

Good whisky, classic Longmorn: 6


Longmorn 20yo 1992-2012 52.6% Malts of Scotland cask#12011

The oldest in this session, and from a german IB that have become increasingly popular the last couple of years. The color is amber golden. It smells of honey, big honey notes as well as oaky, cigar, caramel, peat, banana jam, malt syrup, moscatel wine, peppery, opens up pretty well. The taste is slightly burnt, peppery, earthy, vanilla, bitter leaves, oaky, archtypical for a Longmorn, but a bit dry as well. I'll add some water. Now it tastes sweeter, caramel, honey, coal, smoky, bittersweet, turnips, ginger, coffee, toasted oak, black beans. All in all a very good whisky that shows why MoS is such an attractive IB. The finish is peppery and peaty, lasts long.

Great stuff, old Longmorn is usually always great stuff: 7


Longmorn 12yo 1991-2004 57.7% The Whisky Connoisseur cask#79869

Why not have another one from TWC while we're at it. This time a CS. The color on this one is light golden, borderline white wine. It smells of peat, honey, caramel, ashes, sooth, perfumy, sweet, aniseed, peppermints, definitively a different style of Longmorn than we're used to. perhaps its the young age? The taste is sweet, oily, gasoline, burnt, rubbery, earthy, perfumy, peppery, very strong, a lot of flavors packed in this youngster. Let's try with some water. Now it turns better, rounder, marshmallows, honey, apple juice, cinnamon, orange zest, vanilla, banana, syrup, ginger ale, superb whisky!

Allow this much time, some water, and the reward will be great: 8



Next tasting: Highland Park Distillery

Tasting 4 young Longmorns

More Longmorn, how could anyone be against that?













Longmorn-Glenlivet 13yo 46% Cadenhead's

According to whiskybase.com this was distilled in 1974 and bottled in 1988, which isn't unlikely considering the "-Glenlivet" finish on the label. The color is ambero orange. It smells sweet, honey, heather, oranges, peaty, coal, butter, oak, floral, marshmallows, very pleasant stuff. The taste is nutty, sweet, marzipan, honey, vanilla, oranges, oily, zesty, butter, grapefruit, fino sherry, peppery, salty, this is some good stuff, much like many other older Cadenhead's at 46%.

That peaty nutty flavor is amazing: 7.5


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

How will this be? I am on the idea that the really good Longmorns comes from older expressions, but I could be wrong. To be honest, I have tried way too little young, modern Longmorns. Some cask sediments which does not mind me at all. The color is golden. It smells peaty, meatloaf, orange zest, potato starch (smell your fingers after peeling chopping potatoes), stewed onions, peppery, cinnamon, cigar, coal, bonfire smoke, grassy, this is a strong spirit, but it needs to be, to highlight the presence of the cask influence. The taste is sweet, marshmallows, rubber, fruit gums, coca cola, green tea, dry. I could add water to this, but its already a very good whisky, well, lets try anyway. Now it turns more nutty, almonds, linseed oil, olives, very nice, but I preferred it without water.

Another good Longmorn: 7


Longmorn 14yo 1992-2006 59.7% James MacArthur's Old Master's cask#30110

James MacArthur's is pretty much my favorite IB, but more recent releases haven't quite made the impact that the older ones have. I guess that would fit just about any IB these days. The color is orange/amber. It smells peppery, peaty, earthy, almonds, white wine vinegar, salty, oregano, basil, baked mushrooms, stout beer, red paprika, very good one. The taste is earthy, chalk, peppery, butter, almond oil, earthy, cocoa, drying, dry white wine. Another very good Longmorn, but now I'll add some water. Now it turns sweeter, lighter, less interesting, perhaps some ginger and honey.

One that's all on nose and palate, but that's 2/3 the experience: 7.5


Longmorn 12yo 1996-2008 60.1% James MacArthur's Old Master's cask#156777

From a bourbon hogshead. The color is hazy light golden. It smells peppery, earthy, bitter, butter, onions, more butter, honey, shoe polish, wax, leather, really a whisky that shows this distillery's character. The taste is butter, grilled mushrooms, peppery, green peppers, waxy, earthy, rather young-ish and a bit raw for my taste. One could definitively say this is a whisky that should be tasted by the ones who dare.

Young and raw, one for the Brora fans: 5



Next tasting: Highland Park

Tasting 4 Highland Parks from Blackadder

One distillery, one IB, hopefully some good whiskies! I'm as of now starting a series where I'll try to discover some of the characteristics in 4 of my fav distilleries, but relax, no Fettercairns this time. Starting with Highland Park, which over the years has proven to be of excellent class.



Highland Park 8yo 1989-1997 43% Blackadder cask#10035

From a sherry cask. Will this be like some of the youngsters from Macphail's Collection by G&M? I have not tried much diluted whiskies from Blackadder. The color is deep golden. It smells of sweet smoke, honey and cigar, licorice, vanilla, lilac berries, paint, lacquer, tropical fruitiness and hints of smoke, gotta love this. The taste is sweet, oloroso, ginger, peat, honey, waxy, burnt, peppery, red onions, garlic stew, salty, very interesting palate, seems much more matured than just 8yo. A peppery finish with hints of smoke and leather. A very nice surprise, and even though there are good vintages in the Macphail's Collection, this is steps ahead. I can't help wondering how this would be CS?

Wonderful HP, capable to bite against modern "luxury" versions: 7.5


Highland Park 20yo 1962-1983 43% Blackadder Limited Editions cask#2991,2992 btl.616/960

One of the best HP's I had was distilled in 1959, this one was distilled just three years later, I hope this one will be of comparable quality. The color is bleak golden. It smells of varnish, glue, paint, rubber, vanilla, wheat, white wine, peppery, papery, bitter herbs, soft smoke. Much lighter than the 8yo. The taste is oaky, zesty, junipers, honey, cinnamon, bitter, vanilla, burnt plastic, minty lozenges. Weird and sweet. The finish is light, short, peppery, plastic.

I had a bit higher expectations for this: 4


The Old Man of Hoy 10yo 55.8% Blackadder

The Old Man of Hoy are a scenic cliff on the beach on Orkney. Close to Highland Park, which makes me suggest this is not a Scapa. Pale white wine is the color. It smells of bitter, smoky, peaty, dark grapes, tannins, white grapes, vinegar, green apples. The taste is very sweet, vanilla, caramel, burnt, dark chocolate, ginger, stewed onions, cinnamon, bacon crisps, a very good one indeed. The finish is drying, smoky, oaky, bitter, some grassy notes, everything but fresh.

One for Orkney Masochists, an HP that hurts a bit: 5


Highland Park 16yo 1988-2004 56.1% Blackadder Raw Cask cask#11931

From a sherry butt. The color is dark brown. It smells of honey, peat, cream, cinnamon, oranges, licorice, butter, superb sherried whisky thus far. I must admit, this one reminds me of some of the more spectacular young sherried whiskies that ever was. The taste is sweet, cinnamon, oaky, tannins, heather, roquefort cheese, mustard, onions, leather, cigar smoke, dark grapes, red apples, syrup. This is a superb dark sherry-driven whisky. And affordable as well. Definitively a good step or two up from the A'bunadhs which makes up most of the affordable whiskies in this style today.

Superb sherry!: 9.5



Next tasting: Longmorn Distillery

Tasting 1 Old Fettercairn before Christmas

Time to try just one Fettercairn for once. This is a 10yo bottled at the unusual strength of 52.5% without being a CS.




















Old Fettercairn 10yo 1993 52.5% OB

I know that Whyte & MacKay released a blend at 52.5% back in the days, perhaps they tried to make a bit of a uniques standard strength. If so, they were a bit before their time. The color on this one is dark amber. It smells of sweet toffee, caramel, sawdust, nutty, bitter, grape soda, oaky, perfumy, raisins, olives, lacquer, paint, earthy. The taste is sweet, cinnamon, caramel, honey, earthy, milk chocolate, toffee, a dessert whisky of übersweet proportions! Develops on burnt sugar, toffee, some malty notes in the background, but other than that its sweet upon sweet in this one. Could this be a whisky for cognac or rum-lovers?

For sweet-tooths: 6.5



Next tasting: Now taking a small break, and will be back after Christmas where I'll be doing several verticals on 4 distilleries, which I consider some of the best there is.

Tasting one, yes, only one Klichoman

After the rather superb Kilchoman tasting in Herning earlier this year, I knew I had to get my hands on some SC CS Kilchoman. www.whiskysamples.eu provided me that.








Kilchoman 4yo 2007-2012 60.9% OB for the Nectar Belgium cask#390

There's quite enough of Kilchoman single casks around these days, thankfully they deliver little to blending, if not their stock would be very short. This one comes from a bourbon cask. the color is light golden. It smells of peat smoke, peppery, burnt, oaky, vanilla, sweet, wheat, gruff, earthy, burnt clay, heather, pretty young and raw, I believe this one could've done good with a couple more years on oak. The taste is peppery, bitter, very strong, raw, close to new-make. Time to add some water. Now it turns vanilla, peppery, spirity, just too young, a bit too raw and underdeveloped for me. Please, if you like your Supernovas and Octomores, this could be the one for you, but for me it surely isn't.

Raw and spirity Kilchoman: 2



Next tasting: Fettercairn Distillery

Tasting 2 unlikely Aberlours

Why unlikely? Well, the first being an older bourbon casked expression, not many of those around. The other being a very young high strength spirit, made way before the A'bunadh bottlings were prominent on the shelves.


















Aberlour 19yo 1970-1990 46% Signatory Vintage cask#236,237,238,239 btl.678/2400

If only miniatures could talk... Some evaporation in this one. The color is dark golden. It smells of peppery and spirity notes, quite dreadful. No speyside fruitiness here. And seems almost more like a new-make than a whisky. Opens up on some clay and malt after awhile, but no vast improvement. The taste is sweet, nutty, oranges, glue, papery, vinegar, seems better on the palate. Perhaps water will help as of now, the finish is just a bit too bitter and vinegary for me. Now it turns more bitter, tonic water, grassy, orange peel, very bitter. Sorry, I have little good, and little at all in fact, to say about this one, perhaps the oxidation got the better of it.

Barely drinkable, hardly enjoyable: 2


Aberlour 7yo 1990-1997 63% Clydesdale cask#9313

A young monster? The color is pale golden. It smells fresh, kiwi, mango, honey, apple juice, oranges, watermelon, grapefruit, as fruity as it gets. Surely the wrong season to have this summery malt, but quality is quality. The taste is dry, bitter, sweet herbs, smoky, barbecue sauce, honey, oily, sweet mustard, syrup, this is absolutely superb for a whisky this age. Great stuff by Clydesdale! I can't help keep wondering where they sourced this cask? Aberlous, not Clydesdale that is.

Really a tasting of contrasts: 8.5



Next tasting: Fettercairn Distillery

Tasting 1 single Dailuaine

At a whisky fringe in denmark earlier this year, I had the opportunity to try this whisky, and I was so impressed that I later bought a full bottle.



Dailuaine 12yo 1999-2011 43% Dun Bheagan cask#90561,90562

This was finished in a barolo wine cask. I've previously had my ups and downs with that kind of wood. The color is deep amber. It smells of sweet red wine, tannins, onions, garlic, earthy, tobacco, oaky, wheat biscuits, coal. The taste is leather, oranges, lemon, green apples, oaky, tannins again, dry white wine, very complex, but lacks some of the smoky notes I usually regard so highly in many Dailuaines. The finish is leathery, peppery, grassy, oily, burnt oak.

Certainly a good whisky, but is it a good Dailuaine? Unusual!: 6



Next tasting: Aberlour Distillery

Finishing the peaty sessions with 4 Laphroaigs

Ending the peaty sessions with 4 high strength Laphroaigs, lovely! Of course I could have put in a couple Broras or Port Ellens as well, but they'll have to wait for a late opportunity.







Laphroaig 10yo 57.3% The Golden Cask

No more information on this one. The color is amber orange. It smells of peat smoke, gun smoke, ammonium, chlorine, licorice, burnt butter, spirity, phenols, rubbery. The taste is peaty, sweet, peppery, very intense. Needs some water to open up. Two teaspoons added. Now it turns cloudy, which is a good thing as it means it hans't been chill-filtered. It now becomes sweeter, vanilla, peppery, lemon curd, meringues, honey, banana jam, apple kernels, a lot easier to drink, but it doesn't take away the peatiness. I'm getting marmalade, strawberries, pancake, mashed bananas, really anything but coastal characters except the peat of course.

A weirdly sherried Laphroaig perhaps?: 6


Laphroaig 11yo 1996-2007 57.5% The Single Malts of Scotland cask#50

From a bourbon hogshead. The color is Golden amber. It smells of peat, vanilla, honey, fresh baked bread, iodine, sulphur, metallic, rum, peppery, tarry, peaty, vanilla, sawdust, heather. The taste is sweet, honey, spices, cardamum, turmeric, curry mix, seaweed, orange liqueur, orange zest, rosemary, peat, tonic water, sea salt, cod liver, vanilla. Quite simply a young, powerful Laphroaig, just the way we like them. Affordable as well. One to enjoy in late cold december nights. Drying peaty and peppery finish.

Classic CS Laphroaig: 7.5


Laphroaig 8yo 1998-2007 59.5% Acorn's Natural Malts Selection

Acorn is a japanese independent bottler, so that explains why we don't see them very often in europe. The japanese usually knows to pick a good one. At only 8 years old, will this be some crazy peat monster or will the cask get a say? The color is golden. It smells peat, salt, crushed rock, fresh concrete, sort of the smell you get when going passed a building project site, smoky, sweet, vanilla, butter, tarry, ashes, coal, gasoline. What a nice surprise! The taste is sweet, fruity, thick, oily, peaty, leather, vanilla, honey, strawberries, banana, mango, kiwi, pears, that's it, pears, and lots of it. The finish is peaty, peppery, vanilla, lentils and cumin.

If you've never tried Laphroaig, this would be a great initiation dram: 8


Laphroaig 10yo 2000-2010 62.3% Signatory Vintage for Denmark cask#700052

The reason I've decided to end with this one is not the strength, but that its been imported to Denmark by F.C. Whisky, which is the main distributor of Signatory bottlings in denmark. And they do a great job. From a refill sherry butt. The color is amber brown. It smells of sweet sherry, honey, aniseed, licorice, dark chocolate, very nice indeed. The taste is drying, sweet, peppery, cinnamon, phenolic, burnt, yeasty, raisins, honey, beetroot. It could handle a drop of water I suppose, but because of the very bitter finish. Two teaspoons. Now it turns leathery, tobacco, peppery, the sweetness has faded away, I think I would enjoy this most if neat. But then again, the finish this time is slightly sweet, nutty and light oaky. Where is the peat in this one? Its there, especially on the finish, but it sure isn't coastal in any way.

Splendid sherried whisky: 8



Next tasting: Dailuaine Distillery

Tasting 5 Port Charlottes bottled in 2010

First of all, a small tip when tasting peated whiskies over 60%abv. Always start with a drop of blended whisky or a lighter malt whisky to warm up the palate, if not one may have a hard time detecting more than alcohol or peat. In this case I'm having a wee drop of Caperdonich. Port Charlotte is the new peated whisky from Bruichladdich at 40ppm, Some have been good, some don't. One of the factors that make this spirit varying more than that of Kilchoman, which is also a very young Islay whisky, is that Port Charlotte uses a much wider range of casks. But the content standard bottlings of PC 8, 9 and such are thankfully matured in similar fashions.



Port Charlotte 8yo 2001-2010 60.2% Malts of Scotland cask#967

From a bourbon barrel. Golden color. These youngsters are now making the foundation for Port Charlottes future reputation, and there has been quite a lot of them released the past 2-3 years. It smells austere, raw, peaty, smoky, ashes, glue, vanilla, banana, coco, grape fruit, tannic, oaky. Settles down perfectly after some breathing, dry, wheat, hay, sawdust, salty, sea-breeze, briny, tarry. The taste is full on thick vanilla, honey, peaty, smoky, ashes, cough-drops, medicinal, rubber, heavy oak-influence, already?. The nose creates the magic in this one, but the palate fills in like the perfect sawn woman. The finish is tongue-numbing, oaky, spirity, drying, quite long, herbal. Let's just call it the applause.

This isn't far from some good youngster from laphroaig actually: 8


Port Charlotte 8yo 2001-2010 60.6% Malts of Scotland cask#969

Many similarities in the first two in this session, almost same strength, same vintage, same bottler, close cask#, same age, but they might show to be the most dissimilar in this session as this one was fully matured in a Zinfandel cask. Zinfandel is a grape of which a, often, light red wine is produced. The Robert Mondavi Zinfandel wines being one of the more popular everyday wines in Denmark. Let's see how it makes for preparing casks for whisky. The color is amber. It smells of butter, peat, oak, smoke, liver, rubber, latex, leather, oily, tannic, pretty smooth, but not as raw and peaty as the #967. The taste is sweet, cinnamon, vinegar, fino sherry, lemon jello, peaty, limoncello, I'm not sure MoM found the taste they were looking for with this one. But it still is a fine malt, it's just a bit castrated, so to speak. The finish is tannic, bitter, roquefort cheese and leather.

You can apparently find non-coastal malts on Islay, in character: 7


Port Charlotte 8yo 2002-2010 61.1% Malts of Scotland cask#77

Only 96 bottles came from this barrel, well, I expected it to be a hogshead, but from a barrel? Maybe they've drawn just parts of the cask. Golden color. It smells of peat, medicinal, another very Laphroaig-ish one? Its definitively a peat-bomb, smoke, ashy, peaty, more peat than I can remember even finding in the Octomores. It's a bit sulphury, cinnamon, tannic, red wine, is this the right cask? The taste is sweet, vanilla, licorice, honey, cuban cigars, snow peas, glue, onions, peppery, leather, guava, sour grapes. This is more interesting than the prior two, just because the spirit isn't overpowered by an active cask. More harmonious than the prior two perhaps. The finish is phenolic, rubbery, machine oil, turmeric.

Just because I'm in love with Laphroaig: 7.5


Port Charlotte 8yo 2001-2010 61.6% Malts of Scotland cask#833

This one comes from a sherry hogshead. They do like their hogsheads at Malts of Scotland, quick money? Usually good quality nevertheless, and thats what matters. The color is brown/orange. It smells of peat, sweet sherry, honey, cinnamon, nutty, creamy, sweet, rich, heather, nicely sherried. I think that the rumor that sherried peaty whiskies are inferior to the bourboned peaty ones are a little unrefined. The taste is sweet, cinnamon, sulphury, honey, a bit too tannic and drying. I believe this could be helped with some water. Now it turns richer, creamier, ammonium, rubbery, bitter and salty, a weird taste. I think I enjoyed it more without water added. If you're desperately looking for a complex whisky, and dislikes and clean flavors, then this one's for you.

A nice one, but do not add water: 6


Port Charlotte 7yo 2002-2010 64.2% Malts of Scotland cask#1172

The youngest one, and with the highest %abv in this session. From a bourbon Hogshead. The color is amber honey. It smells very peppery, licorice, peaty, oaky, smoky, burnt, honey, menthol, flinty, concentrated on bitter herbs and licorice. The taste is sweet, bitter, vinegar, grapefruit juice, honey, vanilla, lemon, Not nearly as refined and mellow as the ones from bourbon barrels. This is spirity and raw, young-ish, unfinished spirit. I could probably give this time, water and whatever else, but it just lacks any sort of complexity which can evolve. I'll give it half an hour of breathing. Now it turns more peppery. bitter, a bit too raw and spirity, lets add water. With water it becomes sweeter, more bitter, drying, licorice and gin.

I could've done without this one, too young and spirity: 3



Next tasting: Last peaty session, Laphroaig Distillery

Tasting 6 Bruichladdichs

Not my last tasting of Bruichladdich, but perhaps the last one of low to noen peat level. A very interesting session where old meets new and many varieties of aging is in the mix.








Bruichladdich NAS 42.9% OB

A strange strength for a standard bottling, anyone knows what the number 4980 on the right bottom of the label means? Whiskybase.com states this as a 10yo. What I do know is that this whisky is enjoyed at least two decades after bottling. The color is golden. It smells of peat, barley, malty, smoky, seaweed, fish eggs, fish oil, peppery, gravel, dust, salty, old leather and rubber, but not like sherry-rubber. This is superb thus far, would stand up to just about any other old Islayer. The taste is sweet, onions, leather, tobacco, licorice, peat, very easy and one-dimensional, contrary to the nose. The finish is soapy, bitter, almonds, not very good. But the nose was outstanding.

Hard to make up my mind, one you gotta try if opportunity presented: 6


Bruichladdich NAS 46% OB Sherry Classic

One from Fernando De Castilla sherry casks. Should make for an interesting Bruichladdich. I guess they've had their hist and misses with their wine treatments. This one is called "fusion" which I think is a hint on the fact that this is matured in two kinds of wood. FDC sherry and bourbon casks. The color is amber honey. It smells of sweet sherry notes, cinnamon, turmeric, honey, rum, vanilla, oranges, dark grapes, blueberries, blackberries, a really nice one. The taste is sweet, licorice, cactus, bitter, wet sand, plastic, rubber, wool, tarragon, yeast. Not very pleasant, but once again, the nose was rather superb.

I'm struggling a bit here again, or I just don't care for the sherry finish: 5


Bruichladdich 22yo 1984-2007 50.4% OB Redder Still

The name indicates this might be some sort of sherry casked whisky? The color is, deep orange, or as you might suggest, nearly red. It smells of red wine, tannins, licorice, honey, bittersweet, licorice liqueur, butter, garlic, very good one. Lets hope its not another good nose with a lesser palate and finish. The taste is sweet, honey, peppery, wheat biscuits, onions, reminds me of Longmorn, actually. A full on sherried whisky with an earthy and humble flavor. The finish is apple vinegar and spirity notes, dry white wine, a bit foul on the finish, otherwise excellent!

A good idea to name the bottling after the color of the whisky: 6.5


Bruichladdich 20yo 1986-2006 50.7% OB Blacker Still

If the redder still wasn't enough, this on should at least, give stronger hints to a sherried whisky. The color is dark red/brown. Off course, the only black whisky that ever was was the Loch Dhu, and we surely won't need a remake of that. By the way, we got one in Cu Dhub, which is mostly already off the market. It smells of sweet cinnamon, honey, hay, oranges, leather, drying, butter, oregano, tannins, dry winey notes, sulphur, grape seeds. The taste is sweet, cinnamon, honey, vanilla, oloroso sherry, cedar wood, oaky, pickled cucumber, pickle juice, vinegar, caramel. The finish is gunpowder, peppery and papery notes.

Great stuff, a real sherry monster: 7


Bruichladdich 23yo 1994-2008 51% OB Golder Still

One that might come from mostly bourbon casks. Or all bourbon. The color is amber. Not golden, but golden could be so much these days. It smells of sweet, vanilla, aniseed, eucalyptus, cinnamon, burnt, oaky, honey, this is very good bourbony notes so far in my opinion. It tastes of sweet white wine, sauternes, butter, garlic, oranges, grassy, burnt butter, honey, mustard, cumin seeds, apple vinegar, this is a fantastic whisky, bourbon matured whisky at its finest.

Another very fine Bruichladdich: 7.5


Bruichladdich 24yo 1988-2012 54.3% Malts of Scotland for Islay Whisky Dinner 2012 cask#12040

from a sherry hogshead. Maybe the fourth sherried laddie in this session. Maybe not so representable for the distillery's current whiskies which often is driven by other wine casks. The color is amber. It smells of peat, salty, damp, molasses, moss, tarry, smoky, peppery, cod liver, burnt oak, bonfire, butter. The taste is leather, peppery, butter, raw onions, garlic, spicy, chili, wheat. Needs a bit of water. Now it turns sweeter, cumin, cinnamon, licorice, bitter. pretty nice one, even if not a typical Bruichladdich, but what are these days? One for the complexity chasers.

I love this rougher side of Bruichladdich: 7



Next tasting: Port Charlotte

Tasting 6 more Ardbegs

Ardbeg was on everyones lips a couple years ago. A hardcore fanbase still persist, but a small dip in quality on some more recent batches, and Bruichladdichs rise in popularity with their Octomores seems there's another peated whisky on everyones lips, literally, these days. I hope Ardbeg can continue making great whisky even when all the old stock is gone.



Ardbeg 17yo 40% OB

This whisky was never as well conceived as the 10yo, maybe due to the fact that older whisky often loses some of the peaty notes along the way. Honey golden color. It smells of yarn, fabric, wheat, hay, stilton, white wine, rotten eggs, peaty, smoky, salty, peanut butter, oat meal. The taste is burnt, grassy, peaty, salty, earthy, muddy water (?), orange peel, nutty, vanilla, a very light whisky, far apart from the 10yo in my opinion. But it not a bad dram at all, just a bit astray from the distilleries usual profile.

One for Ardbeg sceptics, shows they're capable of more than peat monsters: 6.5


Ardbeg 7yo 43% Big Market The Unicorne

I do not know what the unicorn (which is actually misspelled Unicorne) on this bottle symbolizes. Very young Ardbeg. One rarely find these at low strength. I like the aesthetic part of these waxed tops, but they're a bitch to open sometimes. The color is golden. It smells of peat, seaweed, smoked salmon, smoky, dark chocolate, honeypuffs, licorice, grassy. The taste is sweet, vanilla, peppery, peaty, clean, smooth, a most dangerously drinkable Ardbeg. The finish is short and peppery.

Quaffable: 7


Ardbeg 13yo 1999-2012 49% OB Galileo

This one was finished in ex-marsala casks. Marsala is a sweet spanish red wine. The color is amber. It smells of dark grapes, mustard, coffee, cinnamon, sweet spices, rosé pepper, coriander, stewed onions, garlic butter. This is actually very nice. The taste is bittersweet, red wine, tannic, dry. If the 17yo was unlikely, this is just everything but an Ardbeg character in my opinion. Quite dull and possibly a bottling that unfortunately will do little good to Ardbegs reputation.

Red wine and Ardbeg is an unlikely and not very successful combo imho: 3


Ardbeg 17yo 1994-2011 56.5% Murray McDavid Mission Gold

In 1994 was Ardbeg only distilling for two months, so its quite a treat to get this at CS. I believe most of the produce from those two months went to blending. The color on this one is white wine. It smells of peat, peppery, coastal, chili, raw chopped onions, smoky, very raw, more Laphroaig styled this one I think, which isn't necessarily a bad thing. The taste is peppery, peaty, bitter, herbs, salty, ginger, bacon, vanilla. This is a bit hard to get the hang of, very easy bourbon-matured sweet whisky. Apart from the peat blasts. Surely Ardbeg aficionados will love this one. Could've been bottled a couple years younger perhaps.

Old style Ardbeg: 7


Ardbeg 18yo 1993-2011 56.9% Murray McDavid Mission Gold

Also in 1993 Ardbeg was open only 2 months a year. This one is also from a sherry cask, but from a slightly tighter and smaller on one as it produced 245 bottles versus 306 from the 1994 version. Its a bit weird they haven't put a cask# on this one. The color is hay. It smells of lime, sour notes, glue, peaty, dry, peppery, beeswax, onions, dry white wine, smoky, gasoline, paraffin, this one really smells heavily of gasoline, quite intriguing. The taste is heavily peated and drying, sweet, vanilla, soft licorice, honeysuckle, palm oil, peppery, dried sardines, pickled herrings, very dry and peppery aftertaste.

Superb stuff, one of the best Ardbegs I'v tried: 9


Ardbeg NAS 2011 57.1% OB Corryvreckan

This one should be interesting, I've somehow already preferred the Uigeadail to the Corryvreckan even though the Corryvreckan is a more reliable produce with less variations within each batch. The color is amber. It smells of ginger, sugary, caramel, honey, mint, raw-ish, grainy. For me, this is a bit young and un-finished, spirity if you like. The taste is peaty, peppery, drying, old fabric, phenolic, burnt, I hope some water will redeem this some. With three small drops of water it turns more bitter, burnt, phenolic and peaty. A lot of off-notes. I can surely see it as a favorite of some Ardbeggians, but for me, this is an immature whisky for peat-freaks only.

Mostly young and immature spirit's been used in this I think: 4



Next tasting: Bruichladdich Distillery

Tasting 4 peated whiskies just for comparisons sake

Caol Ila, Ardbeg, Laphroaig and Springbank, like the mixed sessions I used to do a year or two ago, lets have one like that again just for fun. The reason for two photos in this session is that I didn't notice I've forgot to add the Laphroaig to the photo lineup until I'd had the Caol Ila and therefore to late to fix.
















Caol Ila 17yo 1977-1994 43% James MacArthur's Fine Malt Selection

The color is golden. It smells of ashes, smoke, vanilla, peaty, sweet, oyster, shrimps, honey, a very mild and gentle for a Caol Ila, but the peaty and coastal notes are absolutely spot on. The taste is sweet, caramel, cinnamon, honey, creamy, mussel soup, clams, vanilla, heather. Mild, sweet and creamy with a hit of peat in the finish. I must admit I didn't see this one coming as J.McA usually bottles most of their good casks, and even then some at CS.

One to settle down with after a long hard day: 8.5


Ardbeg 14yo 46% Cadenhead's

I've got no idea when this was distilled, but its definitively prior to 1990. It seems W.M. Cadenhead's had a shop in Aberdeen, at 18 Golden Square. That is now for sale by Aspect Apartments, so if they wanna buy back re-open that one, it'd be great! The color is golden. Remember, back in the days, even superb casks could be bottled at 46%abv or even below. It smells of aniseed, peppermint, peat, ashes, tobacco, sooty, tarry, slightly burnt. The taste is sweet, honeyed, smoke peaty notes, iodine, charred wood, chewing tobacco, mangos, ginger, kiwi, some sweet fruits that's rarely find in modern Ardbegs. The finish is peaty, some aspirin, medicinal notes and some yeasty notes.

Very good whisky, even if a bit of a stray: 7


Springbank 9yo 1996-2006 58% OB

This one was finished in Marsala casks, wow! I really do not think good peated whiskies needs this treatment, rather do a full on Marsala casked bottling in my opinion, but I could be wrong about Springbank here. Amber color. It smells of earthy, tannins, battery acid, leather, syrup, malty, peaty, wow!!! And this time I mean it, the nose gives me hope for new trust in the wine finishings. The taste is bitter, leather, drying, needs water, right now its just too bitter and dry. Now it turns more peaty, rum, salty licorice, tonic water, definitively an improvement, but I'm back to my belief that wine finishings of peated whiskies makes in most cases no justice to the spirit.

The nose was great, the rest was a bit over-wined: 5


Laphroaig 13yo 1988-2001 46% Murray McDavid cask#2108

From a bourbon cask. Golden color. I think its a shame that the Murray McDavid IB range seems to end now as Bruichladdich have gotten new owners. I've have had some very good whiskies at MM over the years. This smells of peat, black pepper, rubbery, coastal, seaweed, shrimps, cod liver, salty, more peaty than most young Laphroaigs I find today despite being at lower strength. The taste is mustard, peaty, vanilla, honey, apple vinegar, peppery, classic Laphroaig, a bit drying finish which adds to this other wise complex peat-monster.

A less medicinal, but very peaty Laphroaig: 8



Next tasting: Ardbeg Distillery

Thoroughly Tasting Talisker

Talisker is one of my fav coastal distilleries, it has a peaty character that's a bit more spicy than the peat found on Islay, and I think the fact that it has a slightly lower peat level than most Islayers, lets the malt get more of a say. Anyway, if ever proposed an older Talisker, be sure to consider it even though the price initially might not seem right.

Talisker 10yo 45.8% OB (80's?)

The seller preached of this being a bottling from the 80's. I have my doubts, perhaps mid-to-late 90's would be my guess. Anyway, an classic whisky that still holds high quality. Some evaporation. The color is amber, darker than the most recent batches. It smells of smoke, tarry, sail ropes, sherry, dry port wine, peppery, grape vinegar. The taste is sweet, peppery, peaty, oily, grease, bacon fat, salty, licorice. A rather light talisker, mellow peat compared to today's output, but still a very good coastal whisky.

Smooth 'n' winey Talisker: 6


Talisker 13yo 1986-1999 45.8% OB Distillers Edition

Finished for some months, I think 6, in amoroso sherry casks. The color on this is golden brown, almost orange. It smells of sweet, tannic, red wine, oranges, pineapple juice, sweet licorice, dark chocolate, coffee, honey. The taste is leather, red onions, drying, stout, pancakes, marzipan, smoke, iodine, peppery, peat. This one could have some water? With 1 1/2 teaspoon of water added it turns sweeter, honey, oranges, lime juice, schweppes bitter lemon, tonic water, much smoother now, easy-drinking malt.

Very nice actually, let's try another vintage of the DE: 7


Talisker 13yo 1992-2005 45.8% OB Distillers Edition

Pretty close color to the 1986. Remember, all of these DE's from Talisker have been finished in Amoroso sherry casks. It smells of cinnamon, grassy, ammonium, chlorine, earthy, far more raw than the '86. The taste is sweet, honey, peppery, red wine, marsala, slightly herbal. This one comes as a bit of a surprise as its very light and non-coastal on the palate. The peat is almost unrecognizable in this one.

Not worth the money in my opinion, I'll rather have the standard 10yo: 4.5


Skeabost 25yo 46% Bottled for Skeabost House Hotel, Isle of Sky

So, here's the case. I have no idea who's bottled this whisky, but its a single malt, and Skeabost Hotel is on the Isle of Skye. Therefore I'm assuming, with little credibility, that this whisky was distilled at Talisker Distillery, since its the only distillery on the Isle of Skye. I bet this is a pretty old bottle, so it has a great fill level. The color is golden amber, not far from the 10yo. It smells of honey, sugar, apples, vanilla ice cream, cardboard, baking powder, wheat, I believe I can say that this surely isn't a Talisker. The taste is fresh, fruity, vanilla, honey, mascarpone cheese, creamy, very nice and elegant, reminds me of some older Glenlivets actually.

On another day, in another company, it might even go higher: 7


Talisker 22yo 1979-2001 50% Douglas Laing Old Malt Cask Director's Tactical Selection

Tactical is Douglas Laing's definition of Talisker, as they have, alongside Glenfarclas and a couple other distilleries refused to be mentioned with the distillery name on IB bottlings. The color is golden. It smells of vanilla, peat, custard, peppery, peaty, coastal, salty, iodine, burnt hair, chicken stock. Not all that pleasant. The taste is thick, creamy, bitter, peaty, pretty raw, grainy, ginger, apple vinegar, sugary, yeast. I must say I'm a bit disappointed now, at this age I think it should've mature more, seems very young.

I like this whisky, but it lacks some complexity: 5


Talisker 25yo 57.8% OB 2004 release

I've tried even older Talisker's than this, but never from bourbon casks, let's hope bourbon wood can bring out the full potential of this Talisker. The color is amber. It smells of vanilla, grassy, leeks, gun powder, chewing gum, rubber, cod liver, turmeric, red paprika, peat, ginger, red onions. The taste is drying, sugary sweet, plum wine, peppery, peaty, idodine, burnt, licorice, coffee. This is more in Laphroaig and Lagavulin territory, a splendid peaty malt. I wonder, at 25ppm, howcome it seems 50ppm higher than Ardmore, whilst only 5ppm difference. Maybe its the coastal character provoking more of an Islay feeling.

Superb Island character: 8


Talisker NAS 57% OB 57 North

Gordon & Macphail used to bottle some Talisker at 57%abv, now the distillery has followed that trend. Let's have them one on one. First the distillery edition. The color is golden/amber. It smells of peaty, waxy, burnt notes, peaty, rubbery, earthy, damp. The taste is burnt, sugary, syrup, honey, peat, just too sweet and spirity for me. Perhaps water will help. Now it turns hazy straight away, coal, ashes, more burnt notes, phenolic, but better in my opinion. At least more easily drinkable.

I'm having a bit of trouble with this one now: 5.5


Talisker NAS 57% Gordon & Macphail

100 Proof means 57%abv in american measurement. Even though no age statement, I believe older casks of Talisker were available for a better price so there might be some older stock in this one. The color is hazel brown. It smells of mint, cloves, farmhouse, sweet, honey and oloroso, cinnamon, orange zest, fog, wet grass, peppery. The taste is sweet, licorice, honey, peppery, ginger, lime zest, leather, oak, vanilla, malt syrup, earthy, salty, peppery, peaty, a bit extreme one might say, but I like this raw peaty spirity style. Let's add some water. Now it turns peppery, ammonium, gunpowder, licorice, rather bitter and salty.

I know this has collected much praise, I'm not that impressed: 6.5


Talisker 14yo 1979-1993 63.9% Cadenhead's

Cadenhead's have bottle a huge array of 1979 CS Cadenhead's, all over 60%abv. Perhaps instrumental to the reputation the distillery has got today. The color is golden with some cask sediments. It smells of honey and peppery notes, some peat smoke and coal, bonfire, ashes, sugary, plums, floral, nutty, white pepper, vanilla, flour sugar. The taste is sweet, bourbon notes, maize, corn syrup, honey, strawberry jam, oaky, leather, blue cheese, vanilla, egg cream, butterscotch, salt, smoke, bonfire, oak, cigars, grassy, very salty. The finish is peppery, tannic, red wine and smoked ham. This is no less than a superb smoky malt whisky!

Great stuff, time for the IB's to invest in more Talisker if that's doable: 9



Next tasting: 4 random peaty whiskies

Tasting 5 Lagavulins

IB Lagavulins are becoming rarer and rarer, I think they had a shortage in supply some years ago, but let's hope more Lagavulin finds its way to the single malt market in years to come.








Lagavulin 16yo 1987-2003 43% OB Distiller's Edition

The distillers edition at Lagavulin is finished in some Pedro Ximenez sherry casks, or double matured as they often call it. The color is golden brown. It smells of sweet oloroso sherry, nougat, gingerbread, cinnamon, hay, peaty, smooth as there are no off-notes or even coastal character here. The taste is very sweet and light, gingerbread, cinnamon, peppery, the oloroso impact is huge and there is not a lot of the Lagavulin left in it, so to speak. Honey, peat, leather. A nice one, but lacks some power in my opinion, a bit weak-ish.

Mild Lagavulin: 6


Lagavulin 16yo 1991-2007 43% OB Distiller's Edition

A bit more recent edition of the DE. The color is golden brown. It smells of peat, butter, caramel, honey, vanilla, oaky, more spirity this time around, even a bit peaty. The taste is dry licorice, cinnamon, phenolic, honey, peaty, burnt, rubbery, acidic. This is a totally other version where the Lagavulin profile comes into play on a high note. I think many would've added water to this one, I won't as I believe these already diluted whiskies that's been double matured will gain less than it will loose from additional water. The finish is long, nutty, peaty and drying.

A good double cask, not many of those around anymore: 6.5


Lagavulin 21yo 1985-2007 56.5% OB

At this strength and age I believe Lagavulin should be able to compete with any other peated whisky out there. But lets put that to a test now. The color is amber brown. It smells of lime, peat, smoke, ashes, rubber, sulphur, dry, heather, balsamic vinegar, salty. The taste is thick, sulphury, rich, spicy, honey, chili, oranges, lemon, grapefruit, very drying. You'll need a couple glasses of water beside this whisky, but all in all it is a superb sherried Lagavulin.

Old, dry and smoky, how we like them(?): 7.5


Lagavulin 12yo 1994-2006 57.1% OB Special Release

Only ne Special Release tonight, but I've had enough of the before to recognize the quality to be expected. The color is golden. It smells of bitter peat, smoke, peppery, vanilla, honey, baking powder, sugary, coal, ashy, salty, coastal, seaweed. The taste is thick, sweet, rubber, peat, salty, peppery, cream, bourbon, lemon, mashmallows. This is a very sweet and smooth Lagavulin, absolutely worth checking out. The finish is long, sugary, peppery, peaty, drying.

Superb stuff: 8


Lagavulin/LG2 NAS 58% Elements of Islay, Speciality Drinks

Probably a youngster as most in this series are. The color is light golden. It smells of spirity and peppery notes. Not that peaty. Very one-dimensional, no coastal notes, not even sweet bourbon-notes in this one, have I gotten a bad bottle? Not improving with time. Perhaps water will help? Lets try it bare first. sweet, sugary, syrup, peaty, peppery. With water it turns sweeter, vanilla, spearmint, bubble gum, kiwi, honey, peat, smoke, turf, earthy, leather. This is definitively a swimmer.

With added water it leaps to a: 6



Next tasting: Talisker Distillery

Tasting no less than 8 Caol Ilas

No need for an introduction on this one I guess. Peaty Islay whisky, usually at its finest.











Caol Ila 18yo 43% Master of Malt cask#12454,12455,12456

A mix of 3 different casks from Caol Ila. But why bottled at 43%, money talks? The color is light golden. It smells of peaty and peppery notes. Sweet and peppery, peaty, a rather straight up peaty whisky, nothing spectacular here. The taste is light, bitter, grassy, sour leaves, basil, coriander, ginger, lemon, kiwi. This is a fart in a can as far as I'm concerned, very little peat, smoke and coastal character.

Light and easily forgettable malt: 3.5


Caol Ila 11yo 50% Douglas Laing Old Malt Cask

A youngster from Douglas Laing, not often do they bottle this young whisky for the OMC series. The color is light golden. It smells of smoky, peaty, sour, charcoal, grapefruit, bitter, wheat beer, burnt, dry sherry, very bitter indeed. The taste is rubbery, lemon peel, vanilla, wine gum, sweet and very light. Seems the nose and palate is quite the distant apart in this one. The finish is bitter white wine and white grapes.

A very unlikely Caol Ila, try it beside a 12yo OB and see for yourself: 4


Caol Ila 28yo 1983-2011 53.9% Berry Bros & Rudd cask#4800

Berry Bros & Rudd have had some great expressions bottled at 46%abv, I've never tried much of what they afford at CS. Time to change that. The color is honey golden. It smells of peat, coastal characters, smoke iodine, medicinal, salt, smoked salmon, oysters, cooked shrimps, cod liver, straw, spearmint, bonfire, gasoline. This is peaty Islay at its best so far. The taste is spirity, sweet, camphor, honey.. What??? Now, after a couple minutes breathing the peat kicks in, oaky, charred oak, burnt, medicinal, iodine, wet grass, seaweed, salty, broccoli, lime zest, gingerbread, olives, smoky. This is fantastic! The finish is very long, peaty, phenolic, vinegar, drying and salty.

A multi-faceted Caol Ila of the best kind: 9


Caol Ila 15yo 1995-2011 54.1% Malts of Scotland cask#9805

This one comes from a bourbon hogshead. The color is light golden. It smells of hay, wheat, peppery, smoke, peat, ginger, grassy, oysters, salted fish eggs, cod liver, fish sauce, floral, butter, orange marmalade. The taste is salty, leather, spirity, biscuits, cardboard, medicinal, sweet, plum juice, dark grape juice, lemon, raisins, a very sweet and fruity palate that hardly goes well with the peat in the background. Kind of an mismatch for me this one as I think more of a coastal character would've highlighted the peat a bit more. A bit Old Ballantruan this one, after the first medicinal note on the palate which lasts about 1/2 second.

The nose was superb, the palate didn't follow: 5.5


Caol Ila 19yo 1993-2012 56.1% Malts of Scotland cask#12037

Another go at the same bottler. This time from a sherry hogshead. I personally feel that sherried peaters have gotten a sort of damaged reputation over the years, which are now being built up by a whole lot of single cask bottling from such casks. The color is amber. It smells of dry sherry, fino notes all the way, phenolic, burnt oak, bitter, lime rind, leather, chili. The taste is sweet, mellow sherry notes, some peatiness, earthy, grainy, stewed onions, baking powder. The finish is bittersweet, lime and sugar.

Another oddball from Caol Ila today: 6


Caol Ila 21yo 1974-1996 60.5% Signatory Vintage cask#12592 btl.931/980

By looking at the cask #'s, one could assume that the MoM in this session was distilled before 1974. A crazy strength after 21 long years on oak. Golden color. It smells of peat, smoke, cigars, tarry, sea salt, phenolic, a real ashtray this one. Superb peaty nose. The taste is sweet, peaty, smoky, burnt wood, lemon rind, smoked salmon, peppery. Although very nice now it sure could use some water due to the high strength. With water it gets even more peaty, grapefruit, acidic, burnt.

A lot of off-notes that fits wit a peaty character only: 7


Caol Ila 16yo 1981-1997 62.7% Gordon & Macphail Cask cask#2087,2088,2089,2090,2091,29092,2093

A mix of 7 casks, should be interesting, a bit like an OB CS then? But they surely do not vatt 7 successive casks? Another very high strength. The color is golden. It smells of peat, iodine, syrup, grains, tarry, perfume, waxy, very strong, peaty and peppery, as one would expect from such a strength. The taste is sweet, cinnamon, orange liqueur, honey, peaty, smoke, tobacco, melon, peaches, thick malt syrup, coriander, creamy, toffee, vanilla, not very coastal, but who cares in this case? Great stuff. The finish is peaty, tarry, smoky and long.

Superb Caol Ila, the palates offbeat-ness only rewarded the finish: 9


Caol Ila 12yo 1978-1990 65.5%

A bit of oxidation on this one, but that's usual in whiskies bottled over 20 years ago, so most examples of this one being drunk today probably have more or less the same oxidation. The color is golden. It smells of peat, peppery, sour cream, medicinal, iodine, licorice, minty, burnt, extremely strong. Its one of the strongest odors I've ever come across in a whisky without being spirity. The taste is leather, tobacco, heather, honey, cinnamon, bpeppery, very nice, but needs a bit of water I think as the finish is pretty raw. Now it turns sweeter, licorice and honey, some peaty notes, rubber, phenols, soapy, fino sherry, lemon, almonds, vanilla. More sipable this time around, but no necessarily better.

Extreme Islay bare, with water added, a kind and gentle Islayer: 6.5



Next tasting: Lagavulin Distillery

Tasting 7 Kilchomans

I personally believe that in 10 years time, Kilchoman will produce some of the most sought after whisky on Islay. Let's try some youngsters for now. I'm sorry for having written wrong distillery for today, but there'll be more PC very soon.





Kilchoman NAS OB 46% Winter 2010 Release

I've got a full bottle of this one as well, signed by distiller manager John Maclellan. This will give me an opportunity to see if its worth opening or hold on to and maybe sell later on when its value has increased. Pale straw color. It smells of vanilla, rhubarb, grassy, spirity, malty, some coastal notes and a hint of chopped onions. Not very interesting. The taste is burnt, cinnamon, bitter leaves, spirity, a bit too young in my opinion. If you have one of these at home, I think its one that will increase in value over the years to come and you just might hold on to it because of that. But for drinking, it's not very complex.

Young whisky with potential, a bit spirity but not many off-notes: 4


Kilchoman NAS OB 46% Autumn 2009 Release

Even younger Kilchoman, but much darker in color, deep amber. It smells of tobacco, wheat, rubber and hay. Interesting, but also a bit spirity. I must tell you these young spirits aren't very complex, I guess that will come with time. The taste is light, sawdust, sulphur, cinnamon, leather, tobacco, quite spicy too. I must say this version is way better than that of Winter 2010. I guess its a matter of cask...

Great promising young Kilchoman: 6.5


Kilchoman NAS 46% OB Spring 2011 Release

The oldest of these seasonal bottlings in this session. Pale golden color. It smells of light, malty notes, shrimp paste, turf, peaty, coastal, smoked salmon, brick dust. The taste is sweet, vanilla, caramel, syrup, peppery, carrots, floral, blackberries. The finish is peppery and peaty, medium long.

The palate creates the magic in this one: 6


Kilchoman NAS 46% OB 2006 Vintage Release

A 5 year old whisky, or thereabouts, bottled in 2011. The color is pale. It smells peppery, latex, grassy, peaty, coastal, mint leaves and cream crackers. The taste is sweet, drying, peppery, cinnamon, wheat, sulphury, a bit bland and boring when compared to the Spring and Autumn. The finish is bittersweet. A wheaty and biscuity malt, but for me, its a setback compared to to earlier releases.

Seems older than 5yo, but this is more or less blend territory: 4


Kilchoman NAS 46% OB 2012 Machir Bay

Machir Bay is a beach on Islay. According to Kilchoman, this is the first real OB that they will continue making for a while. All prior bottlings have been short-lived series and bottlings to discover what to do in the future. This is a mix of young 3yo whisky and some older Kilchomans(!). The color is golden. It smells of peaty, minty, light and sweet notes. Becomes more peppery after a while. The taste is peppery, sweet, honey, grape fruit, ginger, lemon, sour notes. The finish is peppery and bitter.

I like this one a lot, good young whisky: 6


Kilchoman NAS 50% OB Inaugural 100% Islay Release#1

This one was bottled in 2011, there's now a second version of this on the market. I tried it in denmark a month ago, and it was superb. 100% Islay means that all ingredients except the yeast is derived from Islay. The color is golden. It smells of peaty and peppery notes, coastal, salty, ginger, lime, smoked salmon, herrings, pickle, vinegar, nice stuff. The taste is sweet, sun-dried tomatoes, stewed onions, peat, peppery, salty, cheddar, thyme, butter, beautifully rounded Islay malt. The finish is peppery and drying.

Great Kilchoman: 7.5


Kilchoman 4yo 2006-2011 60% OB for WIN cask#252

There are many Kilchomans single casks out there, and I recommend you checking them out if you have the opportunity. Germany, Holland and Denmark have a lot of single cask bottlings. The color is golden. It smells of peppery and mideicinal notes, iodine, very strong whisky. The taste is sweet, caramel syrup, banana jam, vanilla, extremely rich, creamy, fruity, honey, strawberries. The finish is burnt, sweet, minty.

Bottled a couple years before its prime I think, but nevertheless great stuff: 7



Next tasting: Caol Ila Distillery

Tasting 5 Laphroaigs, 3 1998'ers

I'm tasting 5 Laphroaigs today, usually one of my favorite distilleries, but it also has some black sheeps once in a while.











Laphroaig 15yo 50% Old Malt Cask Douglas Laing

Pale golden color on this one, makes me think of fino wood immediately, but lets not be too quick on that. It smells of peat, leather, rubbery, latex, wax, iodine, classic Laphroaig. The taste is peaty, soapy, burnt rubber, bitter, oaky, quite spirity, not one that I'd recommend if you want to try laphroaig, as I can assure you for its price, there's much better alternatives out there. And by the way, I'm not sure wether this one comes from a fino cask or just a very stale bourbon cask.

Stay away from this one: 3 (for the nose)


Laphroaig 18yo 1979-1997 53.5% The Clydesdale cask#3987

An older bottling, I sure don't see much of The Clydesdale these days, even though I have got some more from them on my shelves. The color is white wine. It smells of wax, wool, wall insulation, some slight bitter notes and sweet herbs, pesto, butter. A very unusual Laphroaig. The taste is sweet, peppery, iodine, hot, spicy, chillies, burning on the tongue, but not much coastal notes. Actually not very refined, hard to come over the extreme peppery and chili notes. Some drying herbal notes as well, but not much else.

Only a curiosity, worth more as a collectable than an experience I'm afraid: 3


Laphroaig 10yo 1998-2009 55.5% Malts of Scotland cask#15

From a sherry butt. The color is brown. It smells of sweet peat, refreshing, honey, junipers, honey, drying, amarone wine, rubbery, great stuff. The taste is sweet, dry, rubbery, peppery, needs water, this dry sherry notes are all over the place right now. With water added it turns sweeter, licorice, cactus, lime rind, very bitter. Now a favorite this expression, but I have another sherried one that I'll try on a later occasion, bottled for Denmark, lets hope that's a bit more smooth.

For what its worth, its a sherry bomb: 5


Laphroaig 13yo 1998-2011 53.4% Malts of Scotland cask#5920

Almost completely blank this one, from a bourbon hogshead. It smells of iodine, tarr, ropes, sea salt, fish stock, smoky, shrimp paste, dried fish, the real deal when it comes to Laphroaig if you ask me, but thats just the nose. The taste is sweet, vanilla, peppery, peaty, grainy, ashes, coal, spicy, good stuff. I often find in Laphroaig, a high %abv somehow it's the other flavors rise to the level of peat influence there is. Here the peat dominates just a bit too much to let all those sweet, coastal, fruity, cask flavors come through.

Very good, but if bottled at 8-10yo, I think it'd be a winner: 6.5


Laphroaig 13yo 1998-2011 56.4% Malts of Scotland for Aquavitae 2011 cask#11002

Last one, same bottler, same vintage, let's hope it continues improving. The color is pale yellow. It smells of peat, apple vinegar, pineapple, peppery, not as raw as the past two, seems a bit more salty and sea salt, dried fish, oily, clean, sea weed, fish stock, cod liver, bacon crisps, stewed onions. The taste is sweet, vanilla, banana, cured ham, vanilla cookies, coco, peat, parsnip, oysters, almonds, crazy sweet stuff. Sort of a wonderful mismatch of french bakery and raw coastal Islay character. They balance each other out perfectly.

The highlight in this session due to the lack of extreme(?!?): 8



Next tasting: Kilchoman Distillery

Tasting 5 Ardbeg Uigeadails

Ardbeg has 2 annual CS standards called Corryvreckan and Uigeadail, of which Uigeadail is the partially sherried one. I'll try five different vintages of this in this session. Says to have a good amount of older sherried casks in the mix.





Ardbeg NAS 54.2% OB Uigeadail 2007

The color is golden brown. It smells of leather, tarry, rope, burnt oak, butter, salt, fried bacon, burnt hair, ammonium, tannins, fuel. The taste is sweet, light, bitter, needs some water to open up. With added water it turns rich, complex, oloroso sherry, dry sherry, cinnamon, orange zest, all those nice sherried flavors together with some sweet honey and peat creates a magnificent malt in my opinion. Not that raw peatiness one finds in the Corryvreckan, but more a backdrop to the excellent sherry notes. If you got any older bottlings of this series, hold on to them. I wonder how this will be if given a couple decades in a bottle.

Old sherried Ardbeg dominates this whisky: 8


Ardbeg NAS 54.2% OB Uigeadail 2006

I believe this was the third year of Uigeadail at Ardbeg. Golden amber color, a bit lighter than the 2007. It smells of rich cinnamon, honey, peat, cream sherry, fried bacon, rubber. The taste is sweet, licorice, honey, peppery, chili, cinnamon, earthy, smoked, dried fish. Not as rich, coastal or as sherried as the Uigeadail, just not as good a batch in my opinion.

A lightweighter: 6


Ardbeg NAS 54.2% OB Uigeadail 2008

Golden brown color on this one. It smells of peat, smoke, red bell peppers, dried paprika, fuel, chili oil, dark chocolate, unripe apples, butter, garlic, smoke, onions, sweet licorice. The taste is sweet, oaky, white grapes, vanilla, cinnamon, caramel, red onions, leather, rubber, tarry. A bit of water is added. Now it turns sweeter, more caramel, more butter, stewed onions, mouthwatering.

Another great Uigeadail: 8


Ardbeg NAS 54.2% OB Uigeadail 2003 Importatto Da Velier, Genoa

One of the first Uigeadails this, I think. The color is deep amber. It smells of peat, sweet, burn oak, sulphur, more classic sherry notes, some heather, flora, flower, butterscotch, licorice, dry sherry, vanilla, aniseed, spearmint, just a perfect nose. The taste is sweet, caramel, cinnamon, honey, nougat, spicy, dark chocolate, very sweet. The finish is long, peaty, sherried, oily, burnt, honey. A lot of honey notes on the finish.

As often, the first batches seems to have been some of the best: 8.5


Ardbeg NAS 54.2% OB Uigeadail 2010

Ending this session with one of the more recent versions. Lets hope they keep up the good work at Ardbeg. Dark amber color. It smells dry, salty, smoked salmon, butter, roasted chicken skin, oloroso sherry, cinnamon, orange liqueur, sweet onions, biscuits, oat meal. The taste is leather, oloroso, butter, creamy, peat, smoke, tarry, ashy, sawdust, white wine, porter ale. The finish is peppery, roast-meat-like, tannic. I think this is another great sherried whisky.

One to get before it becomes as pricy as the '06 and '07: 8



Next tasting: Laphroaig Distillery