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

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