St. Magdalene 25yo 1982-2008 61.8% Blackadder Raw Cask cask#2180 btl.220/603

A very high strength, which often has to do with the size of the cask. I remember a 36yo Inchgower at nearly 66%abv. That one also came from a butt. I don't know wether its a sherry or bourbon butt. St. Magdalene is often stated as one of the most beloved closed distilleries. Personally I've had both ups and downs with it, but a youngster from Cadenhead's once made it very clear to me that at its best, st. Magdalene/Linlithgow can be stunning. The color is pale golden. It smells sweet, lemon, limonade, craft cider, ginger peel, some bitterness, fino sherry wood? It's not as spirity as I feared on the nose, rather a mellow one. The taste is malty, lemon peel, fresh lime juice, ginger, sherry bitterness, sour ale, lowland-style through and through with this one. I'd say it doesn't need water, but I also believe it could be opened up a bit. With water it instantly becomes more sour, unripe apples, lime, lemon, vegetable stock. I will say this is the most citric dominated whisky I've ever had. The finish is long and citric. I think this is just lacking a small hint of caramel, vanilla or anything sweet and savory to elevate it into a perfect dram.

It's too citric to reach a perfect score, but it's damn close: 9

Next tasting: Macallan Distillery

Glen Moray NAS 40% OB Elgin Classic

Glen Moray now has a NAS bottling, really? Who doesn't these days? Oban maybe? I don't know, but lets have a go at this. Think I've read somewhere that Glen Moray uses primarily ex wine oak, could be interesting. The color is pale straw, perhaps natural color, a positive! It smells big on ginger and chopped onions, some lemongrass and hints of mint as well, a vegetal whisky! It's light and easy at first, no off-notes, but seems very young and distillate driven. The taste is burnt, hints of sour leaves, tobacco, ginger, rhubarb, chestnuts, white beans. It's not a bad dram, it's just underdeveloped, I think it reminds me a bit of gin. Unfortunately, I believe I'm now sitting with the future for most working class whisky drinkers, for this could've been great with a couple more years on oak. With added water it collapses into a mild minty aperitif style drink. There is very little to non finish.

More wood please: 4

Next tasting: Linlithgow/st.Magdalene Distillery

Clarke's Westpoint NAS 40% Clarke's Distilling Company

First of all, let me tell you I'm no expert on bourbon whiskey, and I often find them rather bland. So how will this ultra-cheap supermarket bourbon fare? The CDC was established in 1866 so they've been in the game for some time. The color is golden orange, certainly not natural. It smells leather, flint and gunpowder, not much else, perhaps its one of those to add coca cola to. The taste is more leather, smoked ham, balsamic vinegar, some positive meaty notes here. Also crayons, full fat milk, black pepper, caramel, astringent waxy notes. This is far from the worst I've had, and at about 12$ a bottle its not a bad deal. But the finish leaves a little to be desired. It's short what flavor is

concerned, but leaves a bitter soapy note that hangs for awhile.

Half decent whiskey for a less than decent money: 4



Next tasting: Back to Scotland! (Glen Moray)

Fettercairn 30yo 1972-2002 53.6% OB cask#2895 btl#219

This one comes from an oak butt, could be sherry, could be bourbon, who knows. And it was chosen by The Nose himself, blending legend Richard Paterson. I believe this one was bottled exclusively for the Japanese market. The color is golden auburn, dark golden if you like. It smells toffee pudding, resinous, camphor, vanilla, onions, beef jerky, bbq-sauce, rather huge on the vanilla, also some mint, malt syrup, green tea and heather. There's no nutty notes as one often find in younger versions. The taste is strawberries, honey, caramel, sage, vanilla, toffee pudding, dark chocolate, custard cream, onions, boiled stout, raspberries, butter, ginger, sugar snaps. Most of all there is a heavenly vanilla going on here. One could not add water here in my opinion, but let's try for fun. With water it becomes more bitter-sour, some vinegar notes emerges, but still a very goo dram.  The finish is long, malty, cinnamon, coffee, baking ammonia. Richard, splendidly chosen!

A spirit that's still fresh, yet the cask influence is massive, and altogether a perfect match: 9.5



Next tasting: America!

Kilchoman 5yo 2006-2012 60.7% OB Exclusively for Denmark/for FC Whisky cask#314

Matured in a sherry butt. Bottled for FC Whisky which imports most, if not all the SC Kilchomans going to the danish market. I remember getting the rests in this bottle, after a tasting with John Maclellan, for a very small money, mind you, nothing wrong with that. I remember it as one of the most interesting bottlings there. The color is amber golden. It smells mildly peaty and minty, mint julep, after eight, leather, ashes, oaky, phenolic, licorice, kiwi, heather, rubber eraser, nice dry rubber notes. Seems to me this cask has worked fast and effective. The taste is immensely dry, peaty, reminds me instantly of older CS Lagavulins, even some drier versions of Laphroaig, its so coastal, salty, smoky, tarry, ashes, waxy, heather, phenols, smoked cod liver, tobacco, salty licorice, dark chocolate, buttery, just so rich, seems at least 4 times its real age. I remember one Laphroaig for a whisky shop in germany, in port wood a couple years ago which this one resembles very well. I gave that one 10points. Think it was Whisky & Cigars, the shop it was bottled for. The finish is on salty iodine, musty salty notes, garlic, saffron, longlasting. I wonder how many more 2006 Vintages like this there are left at Kilchoman.

Should this one've matured longer? I couldn't tell, but its pretty close to perfect in my opinion: 9.5



Next tasting: Fettercairn Distillery

Port Ellen 26yo 1983-2009 54.2% The Golden Cask cask#126 btl.218/316

It's one of those 26-27yo's that didn't receive much pr when it first was released, mainly due to that in 2008-2010 were released a huge array of different IB Port Ellens. And which ones got the most attention, I feel, often could just as well be a result of the range it was released as the quality of the spirit. The color is golden, with no shine, which means its natural color. It smells dry, wheat, salty, bitter vinegar, burnt, rotting eggs, hay, I must be honest, I find this one a bit difficult, I guess it comes from some very bitter sherried cask. Fino? I'll admit, on another occasion I'd just might go for a dilution before trying this neat. Well, when neat it is surprisingly fresh, potato starch, peat smoke, dry, leather, smoked pork grease, black pepper, heather, I'm leaning more towards this coming from bourbon oak, but a very tired one in that case. Let's add water. Now it turns sweeter, mango, caramel, creamy banana, vanilla, peaty notes, burnt rubber, ashes, a rather nice mix of dry peaty notes and tropical fruits. Nowhere near as coastal and Islay-driven as many of the best PE's, but this is still a fine dram. The finish is oaky and peaty, just shy of plain boring.

You could easily trick me into thinking this was an Old Ballantruan or anything alike: 6.5

Next tasting: Kilchoman Distillery

Lord Calvert NAS 40% OB

To try to reinstall my faith in affordable Canadian whisky, after the Hamilton affair, I've now picked one from the back of my shelf. Lord Calvert, I have very little information on him, as I still have on Lord Balliol or other Lords of different countries. At least, the maple leaf leaves little doubt about its provenance. I found this to be an intriguing option after having a spectacular Canadian Club awhile ago. It's all from barrels, which means it matures rapidly, good! The color is golden. It smells sweet, cinnamon, sugar, honey liqueur, mint, mint leaves, quite refreshing, some spearmint and lemongrass. It says "smooth & round taste", that very well be true in this. The taste is oaky, some astringent spirity notes, cotton and perfume, slight hints of licorice. I've had better... Lets add some water. Now it turns more rubbery, some herbal notes, basil leaves, grass, cardamom, nestles, cream fudge. More rubber in the finish. 

Easy-drinking, light stuff, but very hard to enjoy: 3.5

Next tasting: Surprise, but guaranteeing some scotch!

Hamilton 3yo 40% OB Canada

There's something refreshingly honest about this cheap blended whisky. There is an age statement, 3yo, nevertheless, it's not one of those old traditional whisky from the best casks in scotland with no age statement. Its mantra is "Distinctive Flavour", which today is a modest statement for any whiskylabel. The color is non-natural, golden. It smells spirity and sweet, vanilla flavoured vodka, hint of licorice liqueur, some nice toffee notes after awhile, along with mint and basil. The taste is quite spirity, some grainy notes, reminds me a bit of some young grain whisky, black barrel from Girvan anyone, maybe a young loch lomond? I would not add water to this as it seems the casks have influenced very little. Maybe an ice cube will do the trick. Now it turns more bitter, less sweet, actually a bit hard to swallow. I get that notion of being sick, that I often get from some vodkas. I'm sorry for the lack of "taste" notes here, but its just one of those that words hardly can describe how unpleasant is.

I will stay clear of Hamilton in the future, I think: 1.5

Next tasting: Can't leave Canada on this note, let's have another canadian.

Highland Queen NAS 40% Scotch Whisky Company

This is the whisky that I currently use whenever I serve Irish Coffee. It's a cheap blend, it's been made since 1561, apparently, and I've never had it straight before. Let's have a go then. The color is reddish golden with that E-shine. The company that blends this is called "Scotch Whisky Company", which to me sounds like a tall order. Perhaps they rely on foreigners not being able to distinguish between "Scotch" and "Scottish". It smells quite sweet, gingerbread, milk chocolate, cocoa, maple syrup, corn starch, butter, all very light and easy, touches of camphor. Sweet and light thus far. The taste is quite spirity, some stale white wine, stale wheat beer maybe, its not good on the palate, in any sense, but very easy. Perhaps one that goes around between weary men at a harbor somewhere. 

Back to the coffee, Queen!: 2.5

Next tasting: Canadian everyday dram..

Glenglassaugh 23yo 1984-2007 46% Wilson & Morgan cask#187

Glenglassaugh is one of the whiskies that didn't necessarily become more available after the distillery closed. Now that its reopened, the owners have released a lot of older stock, perhaps a bit of genius speculation? That means you can try the new spirit along with that from days gone by and compare, sublime! I've had the spirit drink that... of various age and on various occasion, it's really not that comparable. This one comes from a sherry butt. Remember, if you got one of these at home, sherried malts of considerable age will become increasingly rarer in years to come. Hold on to it then! The color is dark amber, nutty brown. It smells figs, dates, pineapple juice, poached pears, cognac/brandy, honey, sweet red wine, caramel, malt syrup, coffee beans. It's quite frankly one of the better (and sweeter) I've nosed in a while. Reminds me of old style sherried malts. The taste is on camphor, coffee, dark chocolate, chives, grainy, beef, a lot of sherry though never sulphury. Adding water. Now it turns more peppery, sultanas, chili flakes, ashes, butter, reminds me a bit of some Glenfarclas from the early 90's. The finish is irony and flinty, drying, ashes, dust, a serious dry highland profile, how charming in old fashion.

I can't give it credit for high class, but rather for its unusual speyside-coastalness, rare indeed: 8.5



Next tasting: Another one of those blends

Highland Park 10yo 40% OB

From what I've understood, and please correct me if I'm wrong, is this one based on the same premises as the old 15yo, which means that only bourbon casks have been used. Now I've had official HP's at 8yo, 12yo, 14yo, 15yo, 16yo, 18yo, 21yo, 25yo, 30yo and 40yo, but never a 10yo before, should be interesting. The color is auburn golden, and looks natural to me, no shine. It smells sweet, honey and vanilla, tobacco, fruit gums, cinnamon, turnips, grass, lavender, and some spearmint. A multi-faceted 10yo, more so than what I usually encounter in stronger young spirits. For a 10yo at 40%abv., this is brilliant so far. The taste is on leather, cinnamon, honey, a little peat, caramel, dark chocolate, bourbon reduction, brine, tannins, another positive surprise, but the leather notes are quite dominating so you'll have to enjoy that style. The finish is smoky, peppery, some peat, ginger and rubber. Initially a smooth and easy-drinking malt, but use time, and you'll find there's plenty of personality in this little gem.

Excellent value for money, quality!: 7

Next tasting: Glenglassaugh Distillery

Banff 34yo 1975-2010 44.1% A. D. Rattray Cask Collection cask#3354

Can you believe it?!! Another fragile-corked oldie, I'll vote for any political party that proposes rubber corks to the whisky industry at next election. The color on this one is deep brown/auburn. It smells sweet, lemon liqueur, caramelized onions, butternut squash, dried herbs, figs, sage, mould, dust, quite a modest 34yo. Perhaps it needs some water, lets try it neat first. The taste is burnt, sandalwood, nectarine, wax, peat, leather, sawdust, charcoal, at first a bit nervous, then comes on like a bomb on the palate. It's strangely salty'n'sour as well, tarry cream? With water it becomes sweeter, more stearic, waxy, grenadine, caramel, banana, hops, barley grain, toffee. I must admit, I have no idea how much the problems with the cork really have affected this whisky, but to me, it seems much less vague than I usually find a whisky at this age. That being said, with enough time, just time, no water, it becomes a little special something with them tarry cream notes...

Tarry cream? Yes, I've not really tasted all my references: 7.5



Next tasting: Highland Park

Glenugie 32yo 1977-2010 58.6% Signatory Vintage cask#1 btl.257/670

This is a sherry finished Glenugie, one of those distilleries with too few casks left after mothballing, so there's far too little to go around these days. The cask#1 is the sherry butt in which I guess 3 or 4 hogsheads were finished for 90 months. Yes, 90 months is excactly 7 years and 6 months. If I did my math correct... All in all quite a long finish. Yeah, yeah, less numbers, more tasting notes. Color is dark golden/amber. It smells waxy, leather, honey, dark chocolate, nougat, malty, a bit spirity, as I'd imagine with this strength, vinegar and plum liqueur. The taste is quite on the bitter side, some rubber, phenols, gasoline, glue, starch, raw ginger, crayons, soap. An extreme one, lets try it with some water. Now it turns more rounder, some cotton notes, vodka premium, mashed/mushed veggies, mushroom broth, peppery, salmi, green peppers, grassy, floral, concentrated malty vinegar notes. Oh yes, after a while of breathing there's sawdust, orange marmalade, beetroot liqueur, cointreau, a bit unpleasantly sweet.

I know Glenugie can be superb, but this doesn't nearly enrich my evening: 4.5



Next tasting: Banff Distillery

Rosebank 16yo 1991-2008 57.9% Gordon & Macphail Cask cask#2104,2105,2106,2107

This Rosebank was all matured in refill bourbon barrels, that, and at a considerable young age for a Rosebank, could make for a whisky with much of the distillate character left. Rosebank seems to be closed for good, but there were some rumours about Arran, I think it was, opening it again, but then as a brewery, I've gotta read up on how that went. The color is golden. It smells vanilla, caramel, honey, butterscotch, walnuts, nutella, popcorn, waxy, one can hardly feel the strength in this one. But its far from bland, just no off-notes. The taste is salty, licorice, salmi, peppery, floral, herbs, salt and herbs are big in this one. I now discover more of the strength, and I believe a bit of water could open this whisky a bit more to the palate. But it's not shy of excellence bare, either. Now it turns sweeter, perfume, butter, vanilla, marshmallows, coffee cream, kiwis, honey, perhaps a bit more lowland-style, but there sure was life left in those casks. The finish is long, honey lozenges, dry white wine, white peppercorns.

Sad such great whiskies from closed distilleries, but would we otherwise have found them?: 8



Next tasting: Glenugie Distillery

Laphroaig 18yo 1990-2008 55.6% Berry Bros & Rudd cask#2248

I got this one one for a very fair price at around 55 quid about a year ago, in a whisky shop in Herning, Denmark. So I guess its been sitting on their shelves for a while..? But damn, show me anywhere you get an 18yo CS SC Laphroaig at this price, fantastic! The color is white wine. It smells peat smoke, cinnamon, earl grey tea, lemon lozenges, vanilla, chlorine, acrid, bitter apple juice, iodine, medicinal, dry licorice, guava paste, malt. The taste is very sweet, vanilla, meringue, honey, sweet white wine, ashes, basil leaves, chili, cinnamon, oysters, white wine vinegar. The finish is all on medicinal peaty notes, quite intense. I'll add some water. Now it turns more Islay-ish, salty, charcoal, gunpowder, lime zest. Hardcore laphroaigness now, more complex when bare. It's a bit strange how they've spelled "Scots Whisky"...

I'd say this one belongs up there with the best bourbon-matured Laphroaigs: 8.5



Next tasting: Rosebank Distillery

Ardbeg 18yo 1990-2008 46% OB Airigh Nam Beist

The label doesn't state 18yo, which means it could be 17yo actually, for the rigid ones of you. Here we go then, I remember this was my second ever bottle of Ardbeg that I purchased. Back then I got it for 60€. Oh, how prices are sky-rocketing. In 1990 Ardbeg only produced spirit two months a year, so I think there can't be many 1990-vintages around? The color is acacia honey. It smells damp, musty, chlorophyll, sweet sherry, tobacco, coffee beans, vanilla, whipped cream, sugar, hints of peat smoke. The taste is caramel, peat, honey, peanut butter, vanilla, butterscotch, praline, milk chocolate, I can hardly recognize the distillate in this one. The finish is peppery, some peat and sherry. It's a fine dram, but knowing this is an Ardbeg sort of ruins a bit of the joy. One can't have an Ardbeg without expecting a bit more of coastal or peaty notes.

Unexpected Ardbeg: 7



Next tasting: Laphroaig Distillery

Port Ellen 26yo 1982-2009 50% Old Malt Cask Douglas Laing cask#5398

Port Ellen Distillery needs no introduction, I believe. This one comes from a refill butt holding no less than 712 bottles. Butts have usually matured sherry or wine prior to whisky. I remember this one was sold at norwegian Vinmonopolet for about 100GBP back in 2009 when I bought it. And at that time it was seen as very cheap Port Ellen. Nowadays, any single malt whisky over 18yo at 100GBP is seen as an affordable one in Norway. How time flies... The color is golden. It smells coastal, seaweed, sea salt, dried fish, dry white wine, malt syrup, peat smoke, tar, smoked bacon. The taste is peppery, peat, cinnamon, ginger, honey, chillies, mushroom soup, earthy, leather. What a great surprise, 26 years on oak usually tames the peat quite a bit, but not in this one. The finish is caramel, black pepper, soy sauce. Adding some water. Now it turns simpler, more malty notes and a subtle peppery character.

What a whisky, seems younger than 26, a real beast: 8



Next tasting: Ardbeg Distillery

Fettercairn 33yo 1975-2009 50% Old Malt Cask Douglas Laing cask#4939

First things first, I'm sorry about the crappy photo, but that's what I get when I forget to bring my camera to the cabin, and use my cellphone instead. This one comes from a bourbon hogshead, and have previously gotten my attention because it was quite cheaper than many other old bottlings in this series. Time to see if that's just, or was this another affordable liquid treasure. The color is auburn. It smells cream cracker, butter bisquits, heather, honey, vanilla, oranges, figs, dates, vanilla curd, meringues, light perfumy, toffee, coconut oil, peppermint, marzipan, caramel. I could sit and nose this for hours, it reveals just a bit more with every new sniff. It's not a rough whisky, and it's not a massively sherried or oaky one, it's just perfectly refined in every sense of the word. Not an off-note in sight, but still massively complex due to all the layers of different light/sweet aromas.  The taste is heather again, vanilla sweetness, waxy, stearic, ginger, beetroot, banana liqueur, oaky, leather, hay. Leaves a little more to be desired. Time to add some water. Now it turns sweeter, more honey, lavender, syrup, floral, camphor, nougat, cinnamon, lime peel, sweetness and bitterness in harmony. The finish is cinnamon and peppermints, herbal lozenges too.

A bit too gentle for some, I presume, but use your time and it'll show there's magic to be found: 9



Next tasting: Port Ellen Distillery

Laphroaig 11yo 1998-2010 61.3% C&S Dram Collection cask#700286 btl#168

There you go, another CS Laphroaig vintage 1998. Finding these were like catching fish in a pond a couple of years back. And many has been great! I remember I had a sherried one from same vintage and same series a while back, great stuff. The color is golden, natural, of course. It smells burnt, peat smoke, camphor, gasoline, burnt, vanilla, herbal tea, ashes, but most of all it's gasoline. I've never found such a strong scent of petrol in any malt before, at least none that I can remember. The taste is very strong, salmi, dry licorice, leather, charcoal, smoky, burnt rubber, gun smoke, burning tires, very extreme. Its like, I'd imagine, chewing on gunpowder. Not very medicinal, coastal, or typical Laphroaig, but a beast nonetheless. Lets add a few drops of water. Now it turns richer, sweeter, more vanilla, scented candles, cinnamon, leather, hay, some mineral notes, greens, junipers, a bit waxy and floral, coats my tounge well and leaves this thick sumptuous sweetness in the finish. When neat, the finish was too strong to really enjoy for me. I have to admit I'm still impressed by the young CS Laphroaig bottlings.

A bit unusual in style, a rich, complex Laphroaig, yet extreme in every way: 9

Next tasting: Fettercairn Distillery

Talisker 8yo 1995-2003 46% High Spirits S.r.l.

The cork stopper dissolved when i first opened this bottle. I don't know if that has affected the quality of the spirit. Let's hope not. Independently bottled Taliskers are rare, but maybe even rarer at such a young age. The color is golden. It smells sweet, malty, roasted nuts, wheat flour, grainy, corn cobs, baked beans, horseradish. Not a very coastal Talisker. Little peat as well. The taste is grainy, beans, cauliflower, musty, quite plain so to speak. Lets add some water to try bring some life to this youngster. Now it turns into a more heathery, perfumy thing, old yarn and denim is what I find initially. Water also makes it more full-bodied with aromas of butter and sea salt. It leaps up a few points with water in my opinion. The finish is briny, on leather and peat. Much better now. 

Water and air helps make this a very pleasant experience: 6

Next tasting: Laphroaig Distillery

Port Ellen 18yo 1982-2001 43% The McGibbon's Provenance, Winter Distillation

If my memory serves me right, I believe The McGibbon's was a lower strength range from newly deconstructed Douglas Laing. I also remember this one getting a bit of criticism for not being true to the Port Ellen style, when it was first released. Sherry and peat can be a disastrous mix indeed, but also work very well together. The color is brown. It smells a bit of leather, seaweed, dried grains, vinyl, rubber, not a very pungent nose. The taste is sweet, licorice, peat smoke, leather, coffee beans, kopi luwak, not a complex one, by far. Maybe adding water will release some more flavors. Now it turns less demanding, if possible, just some caramel and brown sugar. I'd say, though this is both low strength, oak-drivan and rather young, one would expect much more complexity from a PE. The finish is rubber and peat.

For sherry freaks, not peat-lovers: 6

Next tasting: Talisker Distillery

Caol Ila 21yo 1974-1996 60.5% Signatory Vintage cask#12592 btl.847/980

These old CS handsigned Signatory bottlings are become rarer with every day that goes by. It's quite a strength at this age, but I believe the new-make held a higher strength back then. The color is golden. It smells vanilla, tarry, ashes, sooth, black pepper, salmi, iodine, peat smoke, brine, Caol Ila for what its worth. The taste is a frenzy of peat, smoke and peppery notes, highly entertaining, hardly complex. Adding water. Now it turns milder, gentle, some hints of vanilla and peat, we're hardly on Islay anymore. How strange, did the alcohol level deminishing make this whisky's total spirit deminish. The finish is quite light and short, some peppery notes and a bit of wallpaper glue.

I'm sorry, adding water totally ruined this one: 6



Next tasting: Port Ellen Distillery

Laphroaig 10yo 2000-2010 59.1% Whisky-Doris

Only 157 bottles from this bourbon hogshead, does that imply it's coming from a shared cask? Maybe, maybe not, hard to know as it lacks a cask number, or reference as some call it. I've earlier given much praise to german bottler Whisky-Doris, as though being a smaller IB seem to source great whisky and sell it at very fair prices. I've had many 1998 Laphroaigs, but this is just my second or third 2000, more modern, more fun? The color is white wine. It smells hay, turmeric, ginger, salt, ketchup, sweet vinegar, salmi, an utmost mild and gentle Laphroaig at this strength. How weird... The taste is wheat, leather, peat smoke, spices like cinnamon and cloves, drying, not much influence from either peat nor cask. I rarely justify adding water to young peated whisky, but this time I will. With water. Now it turns more fruity, some vanilla and apple cores, but still its quite dominated by this dry leather/hay sensation. The finish is cardboard and peppercorns.

A Laphroaig with non/little peat is no Laphroaig: 4



Next tasting: Caol Ila Distillery

Glen Mhor 20yo 1977-1997 58.3% Dun Eideann cask#1557 btl.125

A high strength twenty-year old from Inverness, I guess there will be less and less of those in years to come, if any. Glen Mhor, Millburn and Glen Albyn, not many people miss these, but I believe there was magic made in Inverness, it just disappeared when they added water to dilute the spirit. The color on this one is dark golden. It smells spirity, sawdust, chalk, raw onions, oaky, paraffin, roasted nutmeg, really a peculiar one. The initial sweetness of bananas and vanilla only lasted a couple of minutes, and now its ridden with weird notes. But, let me emphasize this, it's not bad in any way! The taste is peppery, corn starch, vanilla, maize, rice vinegar, juniper berries, wheat flour. Initially it doesn't strike me as a lost treasure. Let's add some water. Now it turns sweeter, some coal and gun powder, a really strange one, dry gin and rubber is what I'm getting. The finish is peppery, burnt, a bit of rubber, quite ordinary.



Next tasting: Laphroaig Distillery

Bowmore 11yo 1979-1990 58.4% Cadenhead's

I wonder if I haven't already tried this a couple years back. Anyway, lets have another swing at the sometimes overlooked Bowmore Distillery. This one must be more in the likes of the whisky they will produce in years to come? Young and at CS. I certainly hope the 12yo will remain. The color is golden. Not golden like that shiny adjusted golden. More like the grey-ish golden on old cutlery. It smells rather restrained, some peanut butter and peat. Caramel, banana syrup, shortbread, molasses, green bell peppers, honey, butter, fried banana. This smells0 strangely sweet, yet perfectly rich and honeyed. No peat or coastal notes at all. The taste is pungent, sweet chili sauce, mango, melons, sugar and pepper, barbecue hot sauce, dried red peppers, how weird can a Bowmore get. I'd guess this was some kind of strange south-american spirit. Sugared Cachaca or something. I can't wrap my head around it, lets add some water. Now it turns even sweeter, with some rubber, some shoe wax and even burnt sugar. A strange one indeed.

The more I had the less I wanted, I believe there were some strange Bowmores: 3.5



Next tasting: Glen Mhor Distillery

Laphroaig 10yo 1998-2009 60.4% John Milroy cask#700212

According to John Milroy, there should be a taste of ripe bananas in this young Laphroaig. I made a mistake by reading the label before tasting, which I usually don't. It's another young 1998 Laphroaig, just can't get enough of them. It smells vanilla, peat, sharp in a way, lime zest and eucalyptus, rubber. It's not as clean as I often find these young Laphroaigs, less coastal peat, less medicinal, more spirity, and heavy hints of lemon and other citric notes. The taste is peaty, peppery, vanilla, lavender, strong peppery notes, but not much terroir here. It's a fresh and zesty young spirit, but no bananas. Lets add a drop of water. Now it turns a bit saltier, meaty, savory, soy sauce, quite a difference. The spirity notes as well and the peat takes a step back now. To be honest, it has a bit of sherried Bowmore going on now. The finish is long on white pepper and tar, some heather and salt, smoked bacon. 

Rarely do I find water to improve a peatmonster in this manner: 8

Next tasting: Bowmore Distillery

Laphroaig 12yo 1998-2011 57.2% James MacArthur's Old Masters cask#700233

A young Laphroaig from a bourbon barrel, that sounds good in my ears. What? Bottled at cask strength as well? And bottled by James MacArthur's you say? Now that my expectations have gone through the roof, I will pour myself a glass and try to be as objective as possible. The color is light golden. It smells medicinal, tarry, camphor, peat smoke, burnt rubber, ashes, well living up to my expectations. Classic Laphroaig style! The taste is tarry, iodine, peat smoke upon peat smoke and even more peat smoke. For Laphroaig purists. The finish is long on vanilla, peat and black pepper.

After this you will taste little but peat for the next hours: 7

Next tasting: More Laphroaig

Beam's Choice NAS 45% Jim Beam

According to the often reliable www.wikipedia.com, the Beam's Choice is usually bottled at 40%abv, or 80 proof if you like. This one is bottled at 90 proof, which makes for 45%abv. And not only that, it's also charcoal filtered. That's carbon filtering, isn't it? Must read up on stuff, really, but lets rather taste Whiskey. According to wikipedia this should also be bottled at 5yo, but the label states no age, so the plot maybe thickening, who knows? The color is nutty golden. It smells of shortbread, cupcakes, sugar, molasses, cognac, syrup, stewed onions, caramel, almost sickeningly sweet. Goes on with butterscotch and fried bananas. Some perfumy notes as well. The taste is peppery, ashes, sooth, burnt wood, black pepper, burnt rubber. All this aside, I find it slightly better than the original. The finish is short, on vanilla and sugar.

Well, certainly not boring: 3



Next tasting: Laphroaig Distillery

Strathconon 12yo 40% Blended Malt James Buchanan Co.

Buchanan's are now bottled under Diageo, and I think Strathconon is no longer being produced. The reason I'm having a go at it is, when I first started searching for malt distilleries online, I found many referencing Strathconon as a single malt whisky, which it is not. But I believe many people aquired it believing it was such. One might get that idea looking at this bottle. Okay, as did I (the shame, oh the shame...). Time to finally taste it. The color is golden, though a bit paler than most adjusted whiskies, so it might be natural color, after all, it is 12 years old. It smells sweet malt, malt syrup, white wine vinegar, shag, nutty, old attic, sweet mint, honey, develops nicely in the glass. The taste is rather starchy, potato starch and yeast, spirity, quite plain and natural, hard to pin down any of the distilleries in this blend. I'm akin to say its got a bit of Edradour or Dalwhinnie going on, but I could be very wrong. With added water I find it sweeter, with more malt and corn starch character. The finish is short and a bit on the lighter side, some peppery note and a bit of burnt clay (try licking it).

The nose alone was a positive experience, while the palate gave me very little: 3.5



Next tasting: Beam's Choice

Fettercairn 23yo 1984-2007 52% OB cask#241 btl.154/255

I'm sorry about the weird picture, but my camera was off that day. This is a sherried Fettercairn, from Spanish oak. That meaning the oak comes from spain, and also the sherry I suppose. The color is nutty brown/hazel. It smells rich, minty, bayleaves, onion soup, mushrooms, earthy, vinegar, dry cider. The taste is licorice, spirity, oaky, spices, chili, ashes, sulphur, wax, gasoline, quite strong. Lets add some water. Now it turns sweeter, more mellow, peppery, ashes, ginger, phenol, still quite a beast. At least its not rubbery. The finish is long and peppery. You gotta love your heavy sherries to enjoy this one I think.

strong and bitter, a great whisky for those that can handle it: 8



Next tasting: Strathconon blend

Tasting Benrinnes x3

Ah, Benrinnes! I remember the 15yo, splendid. And then I've had some other great ones too, but I find it's not much Benrinnes around, I've gathered these three for this session. Two slightly older bottlings and one kinda recent.


Benrinnes 20yo 1992-2012 55.7% Big Market Sonderabfüllung cask#004

There's no statement of this being from cask#004, it could very well be bottling#004 or batch or bottling or others. Until other information comes along, I'll be guessing the Unicorn number is a cask reference. 4cl bottle. The color is white wine. It smells big, rich, camphor, malt syrup, leather, mint leaves, rucola, wheat beer, spirit based marker, paint thinner, vanilla, boiled cabbage, cod liver. Very fresh. The taste is malty, spirity, quite young-ish, but it has some oily notes in the back that are quite pleasant. Water added. Now it turns to be richer, some sulphur, coffee, cinnamon, wax, heather, lemon lozenges, honey, cooked apples. A much better experience this time around. The finish is bitter and short.

What can I say, a great display of distillate, an everyday dram that takes some water: 6


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

First one from Scott, which in my opinion is one of these smaller IB's bottling mostly whisky from distilleries usually under the GP's radar. The color is golden. It smells musty, prunes, dates, figs, caramel, cinnamon, honey, really rich and sweet, sumptuous some might say. Also quite some sweet mustard notes. The taste is so dry its almost painful, and also of dry white wines and hay. Adding water. Now it turns sweeter, minty, blackcurrants, bittersweet, raspberries, turkish yoghurt, bitter herbs, jägermeister, quite strange one, yet I wouldn't hold that against it. The finish is sweet and peppery.

Another one that excel when diluted: 7


Benrinnes 18yo 1979-1997 62.7% Scott's Selection

The label states that it is both "natural strength" and "undiluted", so at least you know what you're getting into. I've seen 6yo's bottled at CS at lower strength. Same vintage as the 2000 bottling, it could very well be the same cask bottled at two stages. The color is golden. It smells red wine, blackcurrants, blue grapes, rich port wine, dark chocolate, honey, eucalyptus, fennels, by far best nose so far. The taste is creamy, burnt butter, lime, sour notes, dry sherry, a bit too alcohol-driven, lets hope this as well excels with added water. Water makes it more rubbery, sticky, burnt sugar, pure alcohol, a bit hard to understand why they bottled this at such an age and strength, as it seems far from enough matured. The finish is just burnt.

How non-coherent can a nose and palate be?: 3



Next tasting: Fettercairn Distillery

Audny NAS 46% OB Agder Brenneri



This one is from Series 2, and i don't know what series means in this context, perhaps its a batch reference. I believe this one is 3yo, and it came out a year or two back. Yet its still available where I live. That's pretty unusual, it being the first ever Norwegian Single Malt, from a single cask, and limited to 1750 bottles only. Lets see. The color is pale golden. It smells butterscotch, caramel, furniture polish, tonic water, sweet and strange. Remember, it's matured in a big old sherry cask for not many years. The taste is again a bit strange, a lot of furniture polish, paint remover, rubber, burnt plastic, really hard to pin down. Let's add a couple drops of water. Now it turns sweeter, corn syrup, aniseed, perfumy, another side that I find quite hard to enjoy. The finish is on carrot mash and sour wine.

Now, all that being said, I have been in contact with one person that, when he visited Agder Brenneri, got to try a cask sample of this, and in his opinion, it was a much better spirit than what is put out. Perhaps Ole Puntervold lost faith in his spirit, or he was afraid to walk off the straight and narrow at first bottling. Anyhow, I believe this cask could have done wonders given 10 or so more years, and young spirits should usually be bottled CS and from smaller casks. I hope this is not the last we will see of spirit from Norway. From what I've heard, Sweden and Finland, amongst many others, are producing excellent whisky these days.

More of a novelty than a serious attempt to make a lasting impression: 2.5

Next tasting: Benrinnes Distillery

Glen Keith NAS 43% OB "Distilled before 1983"

I think this is my first ever version where the "before 1983" is actually printed on the label. Usually Glen Keith was bottled as a 10yo at the distillery. The next 10yo will at soonest be out in 2023.  The color is golden. It smells heather, palm oil, walnut shield, rye bread, molasses, sweet licorice, toasted almonds, sage. The taste is rather perfumed, strong vanilla, lavender, ginger, sawdust, chili oil, root beer, sweet and perfumy, not my kind of malt unfortunately. But there are no real flaws. Some strawberry and exotic fruits in the finish lifts it a bit. Also a nice licorice and peppery sensation that overlaps in the end. This is probably one of the last remaining "lost distillery" ob-bottlings still available both readily and affordable. Catch one while you can. I have a couple more, to use as reference points when going head to head in 2023 and beyond.

Ah, the old times: 6

Next tasting: Agder Brenneri (Norwegian Single Malt Whisky)

Macleod's Islay Single Malt NAS 40% Ian Macleod's

Time to have a go at another unknown Islay malt, and according to the label, it's both sherried and peat-driven. NAS, low strength, coloring and chill-filtration, here we go! When I come across a bottle like this, I always wonder how good it could've been if it was bottled in a more "natural" manner. The color is dark golden. It smells peat, coal, burnt rubber, leather, potato starch, sawdust, laqueur, paint, glue. The off-notes are many, but that sorta makes them easier to accept. They weaken a bit because one star shines brighter alone in these contexts. The taste is burnt, burnt rubber, is that the sherry wood talking? Raw beans and earthy notes, maybe hummus too. The peat is nowhere to be found. Lets add some water. Now it turns milder, more perfumy, and if possible, more rubbery. The finish is short, peppery, rose water, floral. My guess? Caol Ila or Bowmore, most likely Bowmore, but then again, I really have no idea.

Maybe its just too hot for Islay malts in the summer?: 4

Next tasting: Glen Keith Distillery

Glenlossie 12yo 1977 62.4% James MacArthur's

A bit evaporation as one might expect, this being bottled around 25 years ago. And being the strength it is, there's plenty of alcohol to go around. The color is white wine-ish. It smells vanilla, soy milk, dry white wine, heather, ginger, raw onions, strong flavors that makes me think of root purees and onions en masse. The taste is starchy, peppery, chillies, vanilla, porter head, hard to get much more than the spirit at this stage, but its far from "new make-spirity". Adding water. Now it turns more oaky, cheddar, peppery, feta cheese, olives, clover, lemon zest, more rich and sumptuous, a splendid surprise. I always enjoy whisky that can handle some water, why? I just get to taste it many more times. The finish is long lasting and peppery.

Quite a bomb: 7

Next tasting: 

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

It's rather unusual to find young IB Laphroaigs at low strength these days, except from the distillers, of course. Lets try this "old" one to maybe shine a light on why. The color is pale golden. It smells medicinal, coastal, salt, turmeric, ashes, charcoal, honey, seaweed, bitter herbs, grassy, burnt sugar. The taste is peat, white wine, white pepper, sunflower oil, turnips, pumpkin seeds, broad beans, its nothing like the peat bombs they release from Laphroaig nowadays. This is actually an utmost gentle and lowland-ish version of Laphroaig, who'd imagine. The finish is peat, mint, quite sweet and refreshing. This one crushes every image I held of Laphroaig as something out of the norm, but on the other hand, it's still a decent malt whisky.

Laphroaig in a cage: 5



Next tasting: Glenlossie Distillery

Isle of Jura 13yo 1989-2002 46% Murray McDavid cask#1564

One distillery that's seen a certain gain in interest the last few years. Where Whyte & Mackay went in one direction with a huge number of older bottlings from Dalmore and Fettercairn, they reinvigorated the interest in Jura Distillery by peat variations and NAS-bottlings. Time to try an "older" bottling then. From a single bourbon cask, don't know which size. The color is white wine. It smells salty, coastal, foul milk/cream, a bit rotting, rotten eggs?, cooked ham, peat, black pepper, iodine, much more peat after a couple of minutes. The taste is cinnamon sticks, sweet licorice, cranberries, chalk, bitter schnapps, very intense, but far from as coastal now. This does remind me of some of the unpeated Caol Ilas, or even a Glen Scotia. The finish is quite mild, some briny notes, salty cheese and lemon drops.

A mellow Islander, perfect for aperitifs: 6



Next tasting: Laphroaig Distillery

Glenfarclas 20yo 1969-1989 58.2% Signatory Vintage cask#52,53,54 btl.148/1200

As you may very well know, whiskies with the written name "Glenfarclas" is now illegal to bottle by other than the distillers. But this one was bottled no less than 24 years ago. A bit of evaporation. From three casks, presumably sherry casks. The color is reddish brown. It smells cinnamon, butter, licorice, caramel, dark chocolate, cardamum, curry spices, tannins, dry red wine liqueur, sulphur, ashes, brick dust. It comes of very clogging and almost like glue at first, needs time to open up. The taste is leather, varnish, raw beetroot, spicy cinnamon, burnt rubber, ashtray, charcoal, I believe it needs some water, although its as extreme as it gets in its own style,so please try it neat first. Adding water. Now it turns sweeter, more cinnamon, honey, juniper berries, butter, caramel, dark chocolate, salmi, gunpowder, cigars, dried leather, smoked beef. The finish is long on sulphur, cinnamon and rubber.

The finish aside, this is a near perfect display of indie Glenfarclas: 9

Next tasting: Jura Distillery

Highland Park 12yo 1979-1991 65.2% Cadenhead's

Remember, some of these older casks have held spirits that kept a far higher %abv when filling than the spirits produced in Scotland nowadays. That can make for some interesting bottlings. This youngster is an example. And I shall try it neat... The color is white wine. It smells huge, floral, honey, vanilla, candy sticks, gelatin, more vanilla and then some vanilla, did I mention vanilla? Crazy, its almost like entering a candy store, or a room full of vanilla fudge to be more precise. Not complex, but if you enjoy vanilla... The taste is peppery, spearmint, vanilla, cauliflower, parsnips, potato starch, so sweet that I don't even notice the strength one bit. Adding water. Now it turns more synthetic, poor vodka, rubber, glycerin, stearic, burnt plastic, not good at all. The finish is sweet.

This is a whisky of two worlds, a neat 8, and a diluted 2. No water, thank you: 8



Next tasting: Glenfarclas Distillery

Futurists heading for the unknown: NAS and beyond!!!

As you may all be aware of, the 10yo, 12yo and so on are these days joined by the ever so slightly cheaper NAS-Versions from the distillers. But ever so often, it seems, the prices may go the opposite direction of the age. Personally I never cared too much for many of the standard bottlings, but the recent explosion in young NAS-releases makes me a bit nervous that we all be sitting down enjoying a "7yo Glen the Elder 60%" in a couple of years. I've made my observations about those NAS-versions, and some are better than others, even much better than others. So here are my top list of NAS-Versions to have a go at, of course, you might disagree, but these are my preferances:

1. Talisker 57 North
2. Ardbeg Uigeadail
3. Bowmore Tempest
4. Glenmorangie Nectar D'Or
5. Glenfarclas 105
6. Jura Prophecy
7. Laphroaig Quarter Cask
8. Springbank CV
9. Longrow CV
10. Fettercairn Fior

Enjoy!

Talisker NAS 57% OB 57 North

I remember this one, I had a sample some years ago, let's put a score on it now. I imagine this one was coloured, and I think it's no older than 8yo at most. Anyway, it is golden with an amber shine. It smells spirity, peat smoke, coastal, salt, cod liver, dried seaweed, the usual peppery notes from Talisker as well as some heather, corn flour and crushed rhubarb stems. The taste is on sawdust, cinnamon, ashes, ginger, peat smoke, caramel, dark chocolate, vanilla, charcoal. This is Talisker much how it should be at young age. A real treat for fans of costal wild peat notes. The finish is long and smoky, peap and black peppercorns. I have added water to this one time before, and I will not do it again. I just doesn't improve on any level.

A celebration of the environment in which it was produced, perfect: 8

Next tasting: Highland Park Distillery

Ardbeg Uigeadail 54.2% OB L6 & Ardbeg Corryvreckan 57.1% OB 2012

Ardbeg Uigeadail 54.2% OB L6

Time for a mini vertical. L6 means it's a batch from 2006, the rest of the batch# reads 219 11 39 4ML, there, now you know which one it is! ;-). The color is golden auburn. It smells sulphur, acrylic, leather, nail polish, grenadine, cherry sauce, licorice, carraway, rhubarb, very subtle and pleasant, no peat-monster... The taste is old sherry, mellow citrus, orange juice and grapefruit, leather, tobacco, cherries in syrup, some nutmeg and caramel too. This is a very good young Ardbeg, though far from an expected one with these sweet notes. The finish is long on caramel, peat smoke and butter. Adding some water. Now it becomes lighter, some seaweed and sunflower oil. A strange one with water.

At full strength, this one is sublime: 8.5


Ardbeg Corryvreckan 57.1% OB 2012

One bottled six years later. And whilst Uigeadail very much consists of sherry-matured Ardbeg, this one is dominated by bourbon wood. This is just a slightly paler version than the Uigeadail. It smells stronger, smoky, peat, tar, iodine, sea salt, old ropes, cedar wood, rubber, charcoal, vanilla, camphor, tangerines, boiled cabbage. The taste is peaty, peppery, salt, hay, paraffin, charcoal, salmi, banana, lemon zest, vinegar, soap, furniture polish, sour beer. The finish is smoky, peppery, leather, black pepper, charcoal, iodine, cod liver, pineapple, cardamum. Adding water to this on makes for a more bitter and peppery whisky. I find it hard to believe the Uigeadail and the Corryvreckan comes from the same distillery.

A modern peat monster: 6.5



Next tasting: Talisker Distillery

Caol Ila 11yo 1997-2009 43% Gordon & Macphail Connoisseur's Choice

A young Caol Ila, from 1st fill and refill sherry casks. This could be stellar, but my assumption often is, that a Caol Ila from a sherried cask is a underprivileged Caol Ila. Yes, Caol Ila needs to be as natural as possible in my opinion. That being said, not as a new-make. The color is light amber. It smells peat, sulphur, rubber, glue, dry, pepper, varnish, rotting clothes. The taste is dried green peppers (black pepper), peat, grassy, sulphur, ginger, ashes, nuts, coffee beans. The finish is peaty, peppery, coastal, salty, ginger. With added water, this shows more of a nut and honey note. I do not recommend water as it takes away most of the Islay-side of this dram. But to be honest, it wasn't a very maritime malt in the first place.

An young Islayer that seems a bit older, and maybe from another region: 6



Next tasting: Ardbeg Distillery

Macallan 20yo 1990-2011 48.5% Hellmanns Naturextrakte cask#1032

IB Macallans are rare these days. Thankfully Hellmanns Naturextrakte have gotten hold of a cask. I have only had one HN before, that was an Arran bottling which was much to my liking. The color is golden. It smells sweet, perfumy, sweet malty notes, barley wine, a bit austere, heather, white wine vinegar, swiss cheese, most of all perfumy. The taste is rich, malty, licorice, aniseed, leather, waxy, earthy, a more robust Macallan so to speak. Some oily notes as well. Lets add some water. Now it turns more vinegary, burnt, spirity, not my cup of malt anymore. The finish is well rounded with some sweet malty notes.

Scored neat: 7



Next tasting: Caol Ila Distillery

Laphroaig 13yo 2000-2013 57.8% Malts of Scotland cask#13010

Peat and sherry, not always a great combination, crossing fingers... The color is auburn. It smells peaty, dry, sulphur, yeast, perfumy, soapy, paint thinner. A raw beast, maybe bit young, I believe... The taste is all peat and sulphur, some burnt rubber and raw rhubarb. I'll add water, if not this is just a crash between peat and sherry wood influence, no medicinal or coastal notes, no Laphroaig that is. With two teaspoons of water added to 3cl of spirit, it turns thicker, creamier, more cinnamon, black pepper, dandelions, crayfish or other shellfish marinated in mulled wine, fortified red wine, much more interesting now. I know some of these notes seems a bit out there, but its how I experience this whisky with water added. The finish is peppery and short.

With added water, this bottling makes more sense: 6.5



Next tasting: The Macallan Distillery

Blends and malts without distillery names...

I'm just clearing my archive a bit as I've recently found its been too long since this site exclusively focused on more or less available single malts. Here we go, a hotchpotch!



Bell's NAS 40% Blend Arthur Bell & Sons

No photo unfortunately, but you could easily find one online, no, I haven't tried, but I assume that would be possible. Another classic low-to-middle shelf blend, I must admit I haven't had one before. Let's explore. This one has some Caol Ila, Glenkinchie, Dufftown and even Inchgower in the mix, but most of all malts, there's Blair Athol. Ah, that just sounds confusing. The color is golden caramel. It smells grainy, wheat, turnips, hay, dried apricots, wet turf, earthy, rotting mascarpone, really basic blend stuff. And that just may be their goal, so whose to say its a miss? The taste is reluctant on stale beer, cocoa powder, ginger, raw garlic, yellow raisins and soap, quite a lot of soap in fact. I'm no blend expert, and neither will I ever be, but since I'm doing a blend review for mostly single malt drinkers, I guess my reference points can be verified. The finish is rather short, some stale beer yet again, and some nuances of cardamum. 

This is exactly why I prefer malts: 2

Peter Dawson Special NAS 40% Blend 

Back when I did some rather MOTR blends and other non-single malts, say The Fat Trout, Jim Beam, Tullamore Dew ad whatnot, I was many a time asked why I did these tastings. I responded to some that it was to reset my palate a bit, and update some of my referance points. Well, that was just partially true.  As it appears to me, the single malt whisky industry is heading down a bit of a slippery slope at the moment. Where the classic 12yo's and such are replaced by NAS-versions with make-up in form of different peat levels or cask finishings. Nothing new, mind you, but it's never been such a part of the norm as it seems nowadays. Therefore I'm having a go at some random blends, just to see what they can offer. Why? Well, although the age on the single malt are diminishing, the prices certainly aren't. Let's give the good old blends a go. I'll promise to try and stay objective. This one is one of the most popular i.e. most sold, but rather for its price tan the brand. Pter Dawson is a blending company in Glasgow and is named after a former distillery owner. Enough wikipedia. The color is tanned to golden brown. It smells light, grainy, some cloves and black pepper, old wooden boats, a certain zing of maritime, but thats about it. The taste is sweet, grainy, some lemon citric notes and maltiness. It's hard to detect much flavor in this, but its a flawless one, could be had as a cup of tea with a biscuit. It's a decent blend, but its not an alternative to single malt in my opinion. If there are any finish its a quick one on cardboard and nutmeg. 

If you find a pinch of salt in the soup just a bit excessive, this should be a whisky for you: 3

The Lord Balliol 20yo 40% 

The Lord Balliol is a commemoration malt after John Balliol, a king of Scots. Other than that I find no mention about him that leads to clues about what distillery this comes from other than it's a single cask single highland whisky. Cask#1 actually, not the distillery's reference, I'm sure. Maybe a Dalmore? King Alexander III was somehow related to John Balliol if I'm not wrong. The color is amber. It smells rich, heather, fresh thyme, chives, leeks, müesli, onions, caramel, dust, hay, leather, chalk, quite perfumy. The taste is thin, porridge, mushroom stew, wheat, rotten parsley, ginger beer, never unpleasant, though very light and mellow for its age. It should've been bottled at a higher strength, in my opinion. The finish is light on some licorice and basel leaves.

Comme ci comme ca: 4

Ferintosh 10yo 40% Invergordon Distillers

Ferintosh was a distillery, now long gone, that is used as a name for some undisclosed single malts these days. It's been known to be Fettercairn. Invergordon Distillers are a part of Whyte & Mackay who owns Fettercairn. The only problem is that Fettercairn is a highland distillery, not a speysider, and as of now, Whyte & Mackay have no speyside distillery in their portfolio. It could however be a Tomintoul, as they were owned by W&M not that long ago. The color is golden. It smells starchy, chlorophyll, paint, cardboard, gin, lemon juice and polyester. The taste is malty, smooth, caramel, honey, sauternes, sweet white wines, banana liqueur, a light and sweet palate with no off-notes and very little personality. The finish is short with some candy mints and plum chutney.

Utterly forgettable, well into blend territory this one: 4.5

"As We Get It " 8yo 59.4% J.G.Thomson & Co

Well, first of all, the screw cap tells me this whisky comes from a time when "pure malt" was thrown around a lot, and could very well be mentioned on a cask carrying single malt whisky. I know very little about this series and rarely see it anymore, but I remember a Balvenie that was rather spirity. This one is neither colored nor chill-filtered, and bottled at CS, hooray! The color is light golden, hinting at white wine. It smells citric, ginger, grapefruit, lime rind, chives, vanilla, glue, paint thinner, the alcohol is quite obvious. Remember this was most likely bottled at least 3 decades ago. It's a rougher and more demanding spirit than most youngsters these days. The taste is sweet, bananas, caramel, tart, oils, chili oil, kiwi, pistachio, strong rum, honey. A very sweet and spicy whisky, almost a bit of a crash here, some good flavors, but totally unbalanced. The finish is peppery and malty, rather gentle in comparison to the palate. Let's add some water. Now it turns more spirity, ammonium, chlorine, licorice, burnt oil, rubber, all these off-notes... Certainly one to enjoy bare.

I will not speculate in the origin of the spirit, but its a fine young whisky: 6

Intravagan'za NAS 50% Michel Couvreur Meldrum House

I've gotten a some complaints, 4 and still counting, on the matter that I stated the Clearach from same bottler as a 3yo, though that's not stated anywhere on the bottle. Better do a NAS this time. The information of this being 3yo I got from the seller, but he also told me it was bottled at CS. That might be true, but that reduction in only 3 years? Rather unlikely... This is a spirit from Glen Garioch that's been exclusively matured in a Burgundy Cave(a dry one), in France, and therefore cannot be called a Whisky. Old Meldrum is the town in which Glen Garioch Distillery stands. The reason that I'm doing this tasting of a non-whisky is that its a drink that probably won't be repeated for a very long time, if ever. First of all, Michel Couvreur sadly passed away last year, his sons will now keep bottling wine and brandy, but not malt. Also, exporting casks of spirit from Scotland is furthermore banned by law these days. The color is auburn/orange, from a sherry cask btw. It smells dry red wine, tannins, cigar smoke, cedar wood, roasted herring, sun-dried tomatoes, fish oil. It seems less malty than Glen Garioch, more like a dry Brandy. How strange... The taste is sweet, peppery, cinnamon cloves, parsnips, chestnuts, pine nuts, honey, chili, phenols. It's a rich one, and I'd say it makes for a great alternative to a brandy. The finish is sweet and perfumy with a kick of cinnamon. Oh yes, this seems much more matured than any 3-5yo from Scotland. Perhaps it's a result of the maturation terroir. I'm upping this 1.5 points from last tasting, seriously!

It's a great dram, I can't help wonder if the Scots maybe handicap their produce by law: 8.5

Next tasting: Laphroaig Distillery