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