4 Highland Parks (partially peated)

What I mean by partially peated is that Highland Park are only doing about 20% of its maltings themselves, which comes out at about 40ppm. The rest they get from Tamdhu or Simpson courtesy of the Edrington Group, and that holds little to no peat whatsoever. Roughly estimated it makes for about 8ppm in Highland Parks core products. This doesn't mean all HP's have the same peat level and I think both higher and lower amounts of peated whiskies in a vat occurs now and again, and maybe even some 40ppm or 0ppm bottlings can be found(?). Anyway, lets see if these ones have any peat in them.


Highland Park 10yo 1992-2003 45% Blackadder cask#20569

This one comes from a refill sherry cask and has the pale color of tap water, which makes the "no coloring" statement on the label a bit excessive, but it's good to know anyway. The taste is dry and peaty, far from any other HP I've ever had, kind of reminds me of some of the very bad batches of Bowmore 12. After resting for awhile it may have changed a bit? No, not much, still kind of raw, rubbery, spirity and very dry. Water might do the trick? Water just provokes it and it now makes for a mean and angry whisky. Spirity, dry and rubbery. There should be a warning against adding water to this one on the label.

Foul stuff, a cask that never should be bottled as a single: 2


Highland Park 24yo 47.6% Vom Fass

I don't think I have tried a cask strength whisky from Vom Fass yet. I believe Vom Fass is a whisky shop up by the northern German border to Denmark. A pale golden color, perhaps a bit more palatable than the Blackadder? Let's hope so. It smells light honey, vanilla, choriander and cinnamon, sweet, light and all to pleasant so far. Could it be one of those deceivingly light and sweet whiskies that you can drink as if it was water, until you suddenly hit the floor? (drink responsibly!) The taste is hot cinnamon and sweet ginger, nice and playful. Too bad it lacks a real finish, it's just like when the palate get over the initial shock over this light and comforting sweetness, there's nothing more there. There is a small hint of peatiness in it, and it's perhaps one of the lightest and easiest whiskies I have ever tried.

Something you'd expect at an old gentleman's club as an aperitif to caviar: 7


Highland Park 35yo 1975-2011 51.6% The Whisky Agency & The Nectar

A joint bottling, something that I'm not too familiar with other than that two IB's contributes in a vat for different reasons. To push the end result of one whisky above 40%, or to try and form some collegial bond between businesses? I have no idea. Darkest color so far today, yet this is from an ex-bourbon cask, shows that color most often tells you little to nothing at all about what kind of whisky you're in for. It smells bitter and way more peaty than the prior two. Smoke, herbs, eucalyptus and gruel, fruity baby food.. yuk! But on the other hand, the peaty and herbal/bitter stuff are interesting. The taste is full on cinnamon, reb bell peppers, peat, kind of grainy, orange peel, lemon seeds, sour green grapes, leather, complex stuff.

So much going on, I like it more than I think some of the purists will: 7.5


Highland Park 20yo 1989-2009 51% Malts of Scotland cask#10521

This one is called triple wood, my only other experience with such a mature method, as far as I know, is the Laphroaig triple wood, which now is back on the market. But not my favorite though. Maybe this one will change my mind? However, I do not know what kind of casks have been used in this one, but I'm assuming sherry, bourbon and perhaps port? It holds an orange hue which to me can be translated to the bourbon wood not being the biggest contributor. The nose shows signs of some oloroso sherry notes, sweet honey and cinnamon on top of red bell peppers, light peat and rubber. The taste is sweet and light, more bourbon notes now, sweet vanilla, cinnamon again, egg cream liqueur (Bol's), thick and creamy, egg fluff, a real sweet dessert treat.

This one is immensely sweet, just a bit too much, otherwise splendid: 7



Next distillery: Port Ellen Distillery

What to come after the Peaty Sessions?

Lately I have embarked on a journey through tastings of most of the peaty distilleries in Scotland, with many highlights, Ardmore was a great surprise, Laphroaig did well in the first tasting, while Bruichladdich, Talisker and Lagavulin were right on the money. Others such as Bowmore, Caol Ila, Port Ellen and Ardbeg didn't perform up to my expectations this time. This streak will continue throughout February with some Highland Park tonight, followed by some Port Ellen before rounding it all off with some peated Highland malt from Benromach.

But then what?

It's not more than about half a year back that I decided to do mostly verticals instead of just putting together random sessions with random whiskies. And it has been a pleasant change as I now feel that I get a much better understanding of what "style" each distillery contributes. Doing verticals is recommended, so I'll continue down that road. But having done so much peaty stuff, its now time for a change. And moving forward after the peaty sessions are done, there will be tasted 10 different distilleries that I will for now call the "Off the Beaten Path"-Sessions. Sláinte!

4 Caol Ilas, 3 of them at wild strength...

Wild strength? 60+%? What I mean is that when a whisky surpasses 60%abv at time of bottling, there are two factors that always plays in as far as I'm concerned. As always, one of these are if it's any good? If yes, then all problems are solved. What I find if the answer should be no, then that whisky is often helped by a small drop of water, especially if it's an old whisky, or a whisky from a very active cask. But if it's what I call a "young & spirity" whisky, I most often find it to be no or very little help in dilution whatsoever. It's all down to the spirit. So I hope the two high strength 12yo's from Caol Ila finishing this tasting will prove to be very well made spirit, or they might take some water and prove me wrong anyway. We'll see.


Caol Ila 10yo 2000-2011 54.6% Malts of Scotland cask#309876

The youngest one, and the one with lowest strength in this vertical, from a bourbon hogshead. I know that there are many Caol Ila fans out there, and that it's one of those whiskies that's receiving high expectations when given at tastings. I have never felt too sure about it, it seems to be one of those whiskies that's neither nor, never fantastic, yet never disappointing. Maybe this will be different? Color of white wine, typical bourbon wood. The nose is burnt, citric, acidic, burnt cotton and high on drying fish and salt water steam. Coastal, in lack of a better word. The taste is drying, sour apples, lemon jelly, vanilla, pineapple juice and greasy chicken skin. A lot fruitier than what the nose suggested, with an almost fat and greasy finish. I'll add a few drops of water to see what happens. Now it turns worse, and even though this is perhaps the first glimmer of peat so far, the water makes it dirty, sort of glue-like and spirity.

A nice whisky, but there's no coherence between nose and palate: 5.5


Caol Ila 25yo 1982-2007 60.8% First Cask cask#741

I have not yet tried a whisky at cask strength from First Cask, but the ones that I have already tried have all been decent. It's rare to find bourbon-matured whiskies keeping above 60%abv after 25 years in oak. Distilled two years before my vintage... Good times. One that I've only purchased a sample of, a said to be, 3cl sample from whiskysamples.eu. Good stuff, but what kind of puts me just a bit off is that in my tulip-formed whisky glass which holds cl-measures, it barely reaches 2cl. This isn't the first time this has happened to me, but thankfully it's not the standard of whiskysamples.eu, which I most often find, are doing a very good job. But just so it's known, the level was about a third down from what it should be in this one. It smells sweeter and thicker than the MoS version, mahogany wood, honey, a bit rubbery, choriander, lime, ginger bread dough, fresh bakery, pleasant! The peat kicks in after a while and releases some smoked lambs meat and sweet korma (indian cuisine). Nothing much Islay-ish about this tasting so far. The taste is intensely citric, again grapejuice, lime peel, orange zest, more bitter than sour this time, and I think it's gonna need some water. With additional water it turns more creamy, the bitterness becomes more like a mustard bitterness, thick, vanilla, hints of guinness stout and ribs crisp (Norwegian christmas holiday traditional feast food, I just couldn't find a translation that fitted, but anyway, it's the crispy, salted and extremely greasy and fatty outside of the pork ribs). Anyway, it's thick, fruity, oaky and spicy.

A very nice Caol Ila: 6.5


Caol Ila 12yo 60.2% James MacArthur's

Why do I have this whisky after the rather higher in strength 25yo? I just gave you the answer, it was a 25yo. Most often whisky does tend to tame a bit when aged over such a period of time, and with such a small difference in %abv, I thought this might have a more expressive character. A nice light color, smells thick and dry, sort of like some salted butter biscuits and smoked parm ham. dry pork ham or sausages would be my guess if nosed blind and I didn't know it was whisky. Deceiving whisky!!! But ever so good, so far. The taste is sulphury, intensely, rustic, red paprika powder, cinnamon, cloves, beeswax, smoked herring, and intense ginger. Amazing, Old CS samples from James MacArthur's never seizes to amaze me.

Amazing old rustic and intense stuff: 7


Caol Ila 12yo 64.8% James MacArthur's cask#560

As you see, this is the second cask strength Caol Ila at 12yo and 60+%abv at this tasting, and they're both from the Fine Malt Selection... Dunno what that means, but I'm hoping this crazy strength will make all my dream come through, or at least this one, that is. And by the way, this one is from a single cask. Wait, I must say that, imo. you don't get an impression of a distillery tasting the 12, 15 and 18yo OB in one tasting, as they're all designed to fit a pretty big audience. I think, and I don't mean to sound as if I know it all, that you really get to a distillery's core and soul by trying a vertical of some likely and some unlikely whiskies by different bottlers, including some IB's of course. You will of course taste something good and something bad(not that good), but all in all you will see a much more widespread display of that distillery's capacity than what you do by just drinking standard original bottlings. Anyway, back to the tasting now! This one smells Mostly peppery and peaty, a pretty harsh presentation, The smoke is exceeded by the peppery notes, and it's almost a bit overwhelming. The taste is, if ever so peaty and spirity, quite dull. I think it needs some water(!!!). The taste now becomes more of a crossbreed between a peaty Islayer and a vanilla-infused Highlander. It's very fresh, sweet, thick and juicy whisky, but it has huge peaty note hanging on the backdrop. It seems I have been misguided by myself in my presentation of this session. This one is definitively better when diluted. That being said, it will never be a winner in my book...

It goes from mediocre to good when diluted, but for a single cask bottling: 5.5



Next distillery: Highland Park Distillery (Discreet Peat)

4 Laphroaigs at cask strength distilled in the 90's. Peaty!!!

This should be interesting, as there's only one distillery in all of Scotland that I'm consistently never buying anything other than Cask Strength whiskies of. It's Laphroaig. This is first of all because it seems to me that the what happens when I dilute my Laphroaig, it almost never gets any better. And almost all Laphroaig that I've ever had at cask strength has been kinda spectacular. I have had one or two nice samples of bottlings at about 40%abv, but never anywhere close to the good CS versions. There, I said it, and I'm sure many will disagree, but that's my opinion.


Laphroaig 20yo 1990-2010 50.6% Creative Whisky Company cask#5928

It has been said that Laphroaigs distilled in the middle to late 90's seemed to a bit less expressive, to use a finer word, than bottlings from before that. I have however only tried one Laphroaig distilled in the 80's and that was amazing, and a couple ones distilled in the early 00's, again splendid stuff. So, all of these have been distilled in the 90's, but only this one prior to the aforementioned "down-period". This one is light in color. The nose is classical Islay stuff, peaty, coastal, turpentine, gasoline, smoke, wet moss, honey and burnt fabric. The taste is kind of prickly on the tongue, again these huge burnt acidic notes, turpentine, gasoline and burnt rubber, the peatiness is fighting with all weird and sort of chemical notes, and all in all, though I wouldn't say it's a bad whisky, it's certainly for the ones that prefers the whisky for the mouth to be like a Pollock painting is to the eye.

I think this whisky will make more sense the more time you spend with it: 6.5


Laphroaig 12yo 1998-2010 52.4% The Whisky Agency

The Whisky Agency usually doesn't bottle whiskies at this young age, but seeing how much alcohol has left already, I think it's probably a clever move on their part. From an ex-bourbon hogshead. What is the difference between an ex-bourbon hogshead and a bourbon hogshead, as I see both cask descriptions are being used. I think it's the same, but the latter sounds a wee bit better as very few things that are good starts with "ex-". White wine color, the nose is sweet, all on aniseeds, vanilla and cumin. Some peat in the background, but it's more like a sweet smokiness than Islay peat as I know it. The taste is full of black pepper and licorice, pretty bland for such a young Laphroaig, I'm afraid this is pretty much it of what I can give you so far. The aftertaste is burnt and peppery. I'm afraid this was a bit of a letdown, or maybe my expectations were to high?

Pretty one-dimensional and light Laphroaig: 4


Laphroaig 13yo 1998-2011 52.5% Malts of Scotland cask#11007

Well, the bad news first. It has the same vintage and almost same strength as the Whisky Agency version. The difference is that this one comes from a sherry cask. But it's a sherry hogshead, which to me, means it's a small cask that they've refilled with old sherry, something many do nowadays as the prices on the cask market rises. I've been a bit skeptical to this procedure, but perhaps this one could help change my mind? It's a bit darker than the bourbon-matured ones in this tasting, but not much. The nose is heavier, honey, peat, dried paprika, chopped onions, mint leaves, cinnamon, a crisp and clean sherried one. The taste is burnt, dark chocolate, toffee, walnuts, dry wheat bread, intricate and alluring, it gives me the impression I can handle A LOT of this whisky. The aftertaste is of licorice and sunflower oil.

Again very simple, but I think the cask adds a dimension or two: 5.5


Laphroaig 13yo 1996-2010 57.6% Malts of Scotland cask#7307

This one, on the other hand, is from a bourbon hogshead, and it's pale as straw, but what intrigues me the most is that it has a noticeably higher %abv. Which is always a good thing when it comes to Laphroaig, at least I think so. The nose is huge on marzipan, roasted almonds, balsamic vinegar, dried sage, smoke, gunpowder, bonfire and a very light and easy sweetness, sort of the one you get when pan-frying spring onions. The taste is again, much bigger than what were in the prior two, massive peat attack, honey, roasted almonds, pickled anchovies, cinnamon, feta cheese and sun-dried tomatoes. A rich, smoky, sumptuous and playful Laphroaig, just the way I like them.

The definite highlight of this tasting: 8



Next tasting: Caol Ila Distillery

Cask project: Work in progress

A couple months or so back, I told you I was going to do another cask project, which means putting new-make spirit on casks myself and see what happens. An now, after about 8-10 weeks of fino sherry (left side), and amoroso sherry (right side) in cask, I have emptied the small casks and added the Tullibardine spirit of 69%abv. As you might be able to spot, the fino sherry has gotten quite a hue, but that's mainly caused by the cask holding cherry wine in last cask attempt. But what's more of a mystery to me is why the fino sherry seems to gave evaporated so much more than the amoroso, as the contents were equal and so has temperature and all other things been. Anyway, let's see how this goes. I won't set a time limit as I'll be sampling along the way this time to try and perfect the result as much as humanly possible. Remember: Things do happen at a rapid pace in small casks.

4 Bruichladdichs distilled in the 60's, 70's, 80's and 90's.

Bruichladdich's is the second to least peated Islay malt, after the unpeated Bunnahabhain. But newer versions from the distillery, called Port Charlotte and Octomore are plenty enough peated to make up for what could be lacking in the Bruichladdichs. I am going to have a Port Charlotte Vertical later on, but this will do for now. And btw, the question I asked a post or two ago, on wether Ardmore is a Highland or Speyside distillery.. Well, many sources seems to say it's a Speyside Distillery, and just as many claims it to be a Highlander. (yes, and I know Speyside is in the Highland district, but you get my point...) Since I'm no geography expert I've just let the distillery decide, and they do refer to themselves as a Highland distillery. But back to Islay, and Bruichladdich, and 4 different decades of distillation.


Bruichladdich 14yo 1991-2005 46% OB WMD II The Yellow Submarine

One named to pay tribute to a Submarine discovered on the shores of Islay, probably from the 2nd world war. It has got nothing to do with that beatles song. Honey golden color. Smells light and herbal, some smoke and some cinnamon as well as milky way and toffifee, a sweet sensation. The taste is again very herbal, notes of bitter herbs like aubergine, yarrow and dandelion. There is little to no peat and coastal flavors in this one, and to say my honest opinion, it's sort of boring. After a while it becomes sweeter, more mustard and honey notes as well as plenty more herbs. This is interesting, if I were to forget it's a Bruichladdich and try it blind, I think I'd put my money on Glen Scotia or Littlemill, or even Auchentoshan. A good whisky, but way on the other side of the palate spectra than what I usually find in a Bruichladdich.

Herbal quality stuff: 6


Bruichladdich 18yo 1970-1989 46% Signatory Vintage cask#20354-20359 btl.206/1000

This one is from the Invergordon Distillers Era, later to be bought by Whyte & MacKay, current owners of Dalmore, Jura, Fettercairn and maybe a couple more. These were the owner's which mothballed the distillery back in 1995. Now the distillery are seeing better days. This is a miniature I purchased from The Whisky Shop in Edinburgh some years ago. Has a very slight evaporation, but content is still reaching well above the neck line. Golden brown color, smells much peatier than the "boat". Smoky, peaty, waxy, salty, fish sauce(asian alternative to soy sauce), cigars, fried duck liver and burnt wool. Sounds a bit excessive maybe, but that's what I'm getting, and its all good so far. The taste is amazing, the peatiness follows a rustic, musty, oaky, cheddar cheese and smoked sausage style. It's not as powerful as the nose suggested, but it's so refined. You can immediately, not just by the nose, but also the palate, instinctively tell this is a whisky-style which is getting harder and harder to find nowadays. The finish is sweet, definitively sherried, or at least some of these casks have held sherry prior to this whisky. Oloroso sherry, wax and honey. It's layer upon layer of old rustic, sherried and sweet. W&M must've been fools to mothball this distillery.

It doesn't get much better than this: 9.5


Bruichladdich 40yo 1964-2004 43.1% OB Forty

One from even further back in time, when the owners were Associated Scottish Distillers Ltd. And 40 years of age. Despite the relatively (keep in mind 40yo) low strength, this is a cask strength bottling. There were only 550 bottles released from this series, so I'm one of the lucky ones who gets to try this malt then. I think this bottling is a result of what can happen when new and ambitious owners buys a distillery with lots of old stock left. We all know what has happened at Bruichladdich since. Oh, the color is again this beautiful golden honey color. The nose shows me this needs some time by itself to open up. After about 15 minutes it tells me that it's a minty and oaky whisky, not much going on here so far, but the fragrances can be misleading. The taste is burnt, caramel, peat, low fat milk, salty licorice, dried oregano and garlic. I think this one needs a drop of water. With some water added it opens up a bit on radishes, plums, cinnamon and melon, a sort of fruity and spicy combination, with small hints of peat in the background. It's not that far from the Signatory in some aspects, but it lacks the sherried style, and where the S/V excels with greatness, this one holds back and just lets me frustratingly linger the content in my mouth on while I desperately hope there's more flavors to come. When that's done, I swallow and what aftertaste might could've been has vanished into an indecisive mixture of peat, oak and dry notes. It's a hard mountain to climb after the S/V, maybe it should've all been bottled earlier?

Maybe a cask or two in the vat wasn't all that good: 6


Bruichladdich 14yo 1986-2000 55.6% Scott's Selection

The last one in the show, and the only one to pass 46%abv in strength. I usually like my peated whiskies at a higher strength, especially the likes of Laphroaig and Caol Ila. This is the lightest one in color, white wine. Scott's Selection is a brand that really doesn't have a reputation at all I think, probably due to the fact that it's not much talked about and rarely found outside the UK. It smells light, hay and banana liqueur, sweet and light stuff alongside some peat that's not very coastal, reminds me a bit of the Old Ballantruan. The taste is full on cinnamon and honey, bananas and vanilla, leather and stimorol bubble gum, a multi faceted whisky. Finished with one layer, there's another one to discover. Although it lacks some finesse, it's a whisky that's hard to say any other negative about. The aftertaste is short and spicy, peppery, chili, dried paprika, dried onions and glue(!).

Shows that these small IB's can be great if you dare try them once in a while: 8



Next tasting: Laphroaig Distillery

Another go at Port Ellen, 5 this time

I had a Port Ellen vertical not that long ago, and then it was, like now, a majority of Signatory bottlings, and I was a bit disappointed then. This time around the bottlings are both older and higher in alcohol strength. Except for one sinner that I've decided to give another shot at redemption as I think there might have been some flaws with the container last time I had it.


Port Ellen 26yo 43% Signatory Vintage

I had this one in last PE tasting as well, but from another decanter that time, and it was rubbish. Tasted like some stale tea, if such a thing exists. Tame and nauseating. I hope that this one can prove my suggestions of a whisky ruined by exterior circumstances to be true. Okay, this is pretty devastating, it says on the label that the container, which is a ceramic decanter, contains 5cl, yet the content is approximately 3cl. The smell is light, grass and apple juice. The taste is Light like 20% vanilla liqueur, subtract the vanilla.

No nay never no more: 1


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

Actually, I wasn't going to try this one today, but it came on as a substitute due to the 26yo S/V hitting the toilet even before dramming reached one fifth of content. Light in color, smells of sea salt, brine, licorice, peat, oaky, engine oil, gasoline, reminds me somehow of very young Laphroaig (not a bad thing though). The taste is peppery, peaty, coastal with brine, sea salt, smoked oysters, burnt juniper and leather. Very nice. The aftertaste is red onions, leather, licorice, balsamic vinegar and cloves. A weird, but very good Port Ellen. If the distillery weren't shut down I can never imagine this one being bottled at this age by an indie. But again, it's fun to try a Port Ellen that's so "different".

Not for PE nostalgias, but a wonderful malt it is: 7


Port Ellen 28yo 1982-2010 53% The Nectar of The Daily Dram

I have been looking forward to this one, with all the CS Port Ellens roaming around at the end of last decade and forth, I've heard that many superb bottlings were released from german and belgian bottlers. Let's see. Smells more withdrawn than the OMC, maybe it needs a small drop of water? I'll give it a rest. A few minutes later it has started opening up on light honey, butter biscuits, sage, salty butter, green paprika and mild peat. The taste is sweet and light, vanilla and grassiness, not what I was expecting, I think it needs some water. With about 1 1/2 teaspoon added water, to be precise, it turns fresher, more floral, more spirity and that cream crackers/butter biscuit notes comes to show. I must admit I'm a bit disappointed with this one.

Light, easy, little to no peaty notes, I was expecting a bit more: 3.5


Port Ellen 27yo 1983-2010 55.7% Signatory Vintage

This one from Signatory should be a bit better. What I like about Signatory's cask series is that it seems such a safe bet. Not always outstanding, but almost never a disappointment. Same light golden color as the other three. Smells much bigger, salty, briny, salted cod liver, smoked salmon, dried seaweed, reminds me of summer fishing along the coast of Norway in my childhood. Ah, the memories... But back to the tasting. The flavors are rather explosive, lots of peat and black pike caviar, salty and bittersweet. It sure has a lot more balls than the prior tow, or three for that matter. the aftertaste is burnt and phenolic.

More Islay character in this one, a rugged one: 7


Port Ellen 27yo 1983-2010 59% Signatory Vintage cask#517

Impressive strength after 27 years on wood. I like my whiskies potent. And the stronger, the better often, as it allows me to play more with water and such. The nose reminds me of sweet marzipan and peaty smokiness, rather simple yet very bold. The taste is jalapenos, peat smoke, red paprika, honey, waxy, dark chocolate, orange peel and bonfire. This is one of those that simply doesn't need additional water. I know there is a chance even the most perfect bare whiskies will improve by adding water, but if it's standing so well on it's own I most often find water to decrease instead of increase quality. The aftertaste is extremely rustic, like peppery chorizo and smoked ham, reminds me of some italian meat delicacy shops I've been to when on holiday. Also lots of fresh herbs, basil, chives, tarragon and rosemary. The finest one in this session by far, but also the most complex.

This one is amazingly rustic, quality on all parts: 8.5



Next distillery: Bruichladdich Distillery

4 peaty Speysiders/Highlanders(?) from Ardmore Distillery

So, is Ardmore from Speyside or Highland? According to the Norwegian whisky-wikipedia www.whiskywiki.no it's a Speyside Distillery, but according to www.whiskybase.com it's a Highland Distillery. Jury's out on this one until more research's been done. I'll come back with a conclusion in my next tasting notes. Anyway, a more prolific producer what peated whisky is concerned on the scottish mainland is hard to find, maybe Springbank, Ben Nevis or Benromach can be put in the same category, but I don't think their palates are as peat-dominated even though ppm levels might suggest so. I think this one will be interesting...


Ardmore 14yo 1981-1995 40% G&M

I may have very little experience with this malt, but I hope it doesn't taste just of peat due to the low strength. Golden and probably artificially adjusted color. The nose seems sweet and light yet peaty. A good one so far. Peat and lots of vanilla. The taste is sweet, all on peat and vanilla once again. It would be too easy to claim that it lacks complexity, but the flavours in this one are so clean it makes for a perfect starter whisky warming up the palate for even more peat.

I think this is a perfect peaty lightweighter: 7


Ardmore 14yo 1982-1996 50.9% James MacArthur's

Distilled one year after the surprisingly good 1981 from G&M, and at same age. Maybe this one can climb a point or even two more because it's cask strength? Not necessarily though, let's see. After just 14 years in the wood 50.9% aren't much. Shows to be a bit of a leaking cask? Pale golden color, about 50/50 diluted apple juice. It smells of hay and peat, old barn smell, musty, green chilies and dried peat. This is interesting, there are few other Speyside/Highland whiskies that carries so much character. The taste is again very sweet, but more on honey than vanilla this time, honey, butter, bitter white wine and cough syrup. A very good one indeed, I have to say it shows there's whisky on the mainland (or the biggest Isle if you like) that can carry peat just as well as any Islayer.

Seems Ardmores reputation is put way under the quality it holds: 8


Ardmore 18yo 1977-1996 59.3% Cadenhead's

The first of two Ardmore's by Cadenhead's tonight, both distilled in 1977. Thi should be something else, at almost 60%abv. Lighter in color than the prior two whiskies in this tasting. Nose: This is the stuff, heavy peat, smoky, cigar smoke and a dry white wine again, oregano, herbal extract, balsamico vinegar. These whiskies does have a nice peaty, dry white wine scent that I haven't found in any other whiskies so far. Lots of character that I appreciate as the whisky seems to have a lot to offer even looking past the peat. The taste is again sweet, honey, vanilla, extremely good. Nice and easy like the 1981, yet all flavors seems ten times more intense. Again, some might say it lacks complexity, for me that's rubbish, this is great whisky and that's all that really matters to me. A whisky of a bygone era I suggest, or are today's Ardmores just as good?

Perfectly balanced: 8


Same distillation vintage, same bottler, nearly same strength and only one year on wood apart. Rating this one and the previous should be like splitting hairs. Maybe even the casks share similarities? Or it could be completely different? Oh yes, this one is all white, no color at all quite amazing after 17 years in the wood. The lighter side of white wine color. It smells burnt and peaty, no sweetness in this one. Bitter like cheap deodorant and paint. Let's taste this monstrosity. It tastes burnt and bitter, from a bad cask I'm sure. When waters' added it just becomes even more bitter.

I'm wondering why this one was even bottled as a single malt: 2



Next tasting: Port Ellen Distillery

4 Bowmores continuing my peaty streak

I know I said I was gonna have some Bruichladdichs today, but as I now only have some crazy high strength PCs and some very old Laddies I think it might be a bit too weird a setup for a vertical. This means I'm instead doing a 2012 premiere with these Bowmores, one oldie and 3 youngsters.


Bowmore 21yo 1973-1994 43% OB

This should be amazing, I don't think I have ever been let down by a Bowmore distilled prior to 1980's. Where did they go wrong??? Well, at least they are now improving a bit with some nice batches, the Tempest being one of my highest recommendations if you are looking for a quality Bowmore fairly priced. Light bronze color, smells musty, peaty, phenolic, some sherry notes definitively, tannic, a bit acidic, cinnamon and mustard. Splendid! I'll give it some time to settle down even if the initial nosing was rather superb. Time opens it up a bit and it becomes a bit lighter and more perfumy. The taste is not the cleanest I've ever had, still musty and perfumy, also earthy notes, salt damp, beef stock, not much sherry influence left, neither any peatiness that I can detect. All in all it's a downward spiral from here on and out. The finish is grainy and light, not much going on now. It's a good malt, don't get me wrong, but it just doesn't display the same volume on the palate as the nose promised.

All in all a good malt, not much more to say really: 5.5


Bowmore 13yo 1998-2011 49.7% Asta Morris cask#003

From a bourbon hogshead comes this whisky that's bottled at cask strength, but after only 13 years are already down below 50%abv. According to online information, Asta Morris is not a car, but an independent bottler. A new one, let's see what they have to offer. Golden hue. Smells light, sweet, vanilla, freshly chopped ginger, mint leaves, coconut juice, nothing wrong with this one although the style is perhaps as far from traditional Bowmore as you might get. The taste is Overwhelmingly sweet, coconuts juice again, flour sugar, mint drops and oak. A bizarre whisky that easily could've been mistaken for being white rum or any other sweet white spirit. Even though it's perfectly sip-able, it's just not what you'd expect from a Bowmore, or even a light Speysider for that matter.

Aperitif: 6


Bowmore 8yo 1999-2008 57.4% OB Feis Ile 2008

A dark whisky bottled for the Feis Ile festival. I think that Bowmore is one of these whiskies that does much of itself if bottled at young age and high strength, much like Laphroaig or Fettercairn. Red/brown hue, nice color, inviting. The smell is smoky, cinnamon, licorice, orange peel, port wine, dark chocolate and roasted garlic. I like it a lot so far. The taste is peaty, licorice and way too oaky for a whisky at this age. Needs some water. Water gives it a boost and creates hints of dry sherry, licorice and lime peel before it gives way to a blast of peat in the finish.

A peat bomb: 6


Bowmore 12yo 1994-2006 57.8% James MacArthur's

Ahhh, James MacArthur's, perhaps the most underestimated independent bottler on the market. Has a massive range of both rarities and quality, often combined. But one thing they do that I admire is that they buy casks at young age and bottles them even though maybe just 10 or 12 years old at cask strength. It's not about age, cask types, distilleries or price speculation, it's purely about quality. But what about this one, that's distilled right at the end of Bowmore's down period of the early 80's to early 90's. Light white wine color. Smells of peat and burnt sugar, rather simplistic but interesting. An honest malt, in lack of a better word. The taste is burnt, peaty and bitter. far from a connoisseurs treasure, but it has this sort of charming old style. The aftertaste is peaty and bitter, but in an unexpectedly good way.

reminding me of early-to-mid 2000's 12yo OB's, depart the spirity notes: 6.5
(And thank God for that!!!)



Next tasting: Ardmore Distillery (A peaty Speysider!!!)

5 Taliskers following the peaty trail

Mostly "younger" old ones in this tasting, and a really "old" old one, and a very recent 18yo standard OB 2010 version. I remember some years back when the 18yo were darker and more sherried in style, superb whisky, but it seems to have dropped a bit in recent years, a bit like the 12yo Highland Park OB. So it's going to be fun to try it against these older bottlings from the 70's, 80's and 90's.


Talisker NAS 80's 40% Gordon & Macphail flat miniature Black/Red label w. eagle

I think G&M bottled some of these bottles as 8yo's at both 40% and 57%. But as there is no age statement to be found on this bottle I'll assume it could be anything. Smells sweet and peaty, oloroso peat? It has even the slightest hint of roasted almonds and orange marmalade. Seems like a rich and heavy Islander. At this strength, impressive. The taste is minty and leathery, again these orange jammy, thick and sweet notes. The mint is sort of a bummer as it shows it's a young and maybe a bit too diluted whisky for my taste. And the peat that was there on the nose is lacking on the palate. But there's some honey and roasted chilies in the finish. Maybe some water will help it a bit even if its a damn good whisky already. The water makes the peat stand out a bit more, and if that's your cue do so, but for me, it was much nicer when the sherry notes were dominating this tasting.

An older bottling that probably had potential to be so much more: 6.5


Talisker 8yo 45.8% OB John Walker & Sons 70's

One with the Johnnie Walker pedestrian on the label, dating back to the 70's according to online reliable information. The label states its "The Golden Spirit of the Isle of Skye". Seems to be somewhat color adjusted for an 8yo diluted whisky. A victim of its time? It smells much more coastal and peaty than the G&M. Smoked, oysters, salty, dried shrimps, seaweed, leather, chalk dust, slightly rubbery but in a good way. The taste is thick, peaty and peppery alongside some sea salt, red onions, rubbery (but in a good way, quite fascinating...), bitter, herbal, this one has it all and it's quite the peat monster as well. I must say I have tried many Islayers at cask strength around 60%abv. that was never near having the bollocks of this one.

Old style peated whisky, a foundation for the reputation Talisker has today: 9


Talisker 18yo 45.8% OB 2010

The one that really got me interested in this distillery, I had a small sip of this one back in 2008 when I was on vacation in Edinburgh. I remember that one being a quite dark whisky with hints of sweet sherry and firm smokiness. How will this much lighter colored version compare? Hints of some light sherry, bourbon vanilla, gentle (maybe too gentle) peatiness and raspeberries, fish stock, honey, cinnamon, a bit thin it seems. The taste is extremely light, peppermint candy and vanilla. The light hints of sherry wood are now all gone. This is a dessert whisky after a toffee pudding or whatever's in you freezer, but it's far from the old Talisker 18 that I remember hit me with peat and power a some years back.

Nice, good, well rounded, silky, smooth, but you know what I really mean: 6.5


Talisker 38yo 1955-1993 53.6% Gordon & Macphail Cask cask#1310,1311,1257

A vatting of 3 different sherry casks, and the oldest Talisker I've ever tasted by far. I think this is a nice way to round off an otherwise good year. Oh, there is one more after this, but I think that of sentimental reasons, this might be the highlight of this tasting. But what is it gonna be like? I always ask myself why IB's does vattings of such old casks? Are there any flaws? Dark brown color. Smells initially like a sherry bomb like no other, but this one needs time. Smells of battery acid and gasoline, phenolic, burnt rubber, I'm almost tempted to pour water in this one even before tasting it bare, but considering the content I'm not going to. It's a big one, but I'm afraid the huge sherry influence kills the peatiness in this one, at least on the nose. I have to taste it bare.. The taste is initially all on phenols and peaty notes, a crazy mix, and so dry that it's almost impossible to enjoy without water nearby. I think it needs a small teaspoon of water. With 2 1/2 teaspoons of water added, to be precise, it gets so much sweeter, strawberries, coriander, sweet licorice, blueberry jam, honey, syrup, melon, amazing now. The only problem s that it lacks peat. Didn't they use peat in the distillation at Talisker back in the 50's? But that huge Talisker peppery notes in the finish are amazing.

Without water it's not my style, but add some, and it's easily a winner: 9


Talisker 14yo 1979-1993 64.3% Cadenhead's

The only reason I'll have this one after the great 1955 is that it has a way higher alcohol content. But I might regret that looking back on the huge, rich sweetness from the 1955 that's still lurking on my palate. But anyway, this should definitively be a blast from the past. light golden color with lots of cask sediments, wasn't this one filtered? I don't mind. Smells all peaty and spirity, considering the alcohol level its no wonder. Once again I have to try i undiluted, but I guess it could ruin my tastebuds. The taste is a fantastic mix of honey, peat, lemon and black peppers. Who'd knew?!! I'll admit it, I'm now glad I saved this one for last. And I won't add water to this, not yet at least. The finish is all on toasted peat and honey. It's sort of one-dimensional, the palate is the same as the finish, but why search for complexity when the simplicity is that good.

Another one that'll never come back, I'm afraid: 9



Next tasting: Bruichladdich Distillery

2012 already? What happened??

Yesteryear I was having a rather long, for my site that is, and quite subjective post on what happened in 2010. This one will be much shorter, but some interesting changes there has been in 2011.

Tullibardine's been sold to a french group. I have no views on this other than that it's usually a malt that's already hard to come across, and it also seems to be a mile or two between each "good" bottling. So, I'm not too worried as it seems it can only go one way... or?

Kininvie has stopped producing whisky, a distillery of which produce I have yet to taste, unfortunately. It would've been fun to try someday, but that hope is fading by the hour it now seems.

Tamdhu has been bought by the Edrington Group after being mothballed for about a year. Another distillery that's maybe not my favorite, but the ones that's been amazing have all been older sherried versions.. Hopefully there's still some of those casks left in the warehouses. As it seems with Glengoyne, the Edrington Group does like to show of a distillery with some older fancy single sherry cask bottlings.

Glen Keith is possibly going to start producing spirit again in a few years time.

Glenglassaugh's first newmake after reopening has made it into whisky.

New Cask Projects

As of november 2011 I had two new cask projects going. The cream sherry I previously held in these casks showed to be a little to much to handle for the poor 50% Glenglassaugh Newmake. So this time I did place amontillado sherry in cask 1/2 and fino sherry in cask 2/2. The sherries are

Burdon Fino
Valdivia Dorius Amontillado

So, hopefully these sherries will add some more complexity to the newmakes instead of hi-jacking the whole palate. And I also hope that using this new-make at 69%abv from Tullibardine Distillery, it will have some more stamina when it comes to keeping the wood influence at bay. The casks will be filled with new-make somewhere at the end of January 2012.

Starting the peaty streak with 4 Lagavulins

As mentioned I'll be doing some peated tastings this winter, and although I've already had some Ardbegs, Laphroaigs and even some Bowmores, I think the tastings that'll follow starting with this one, will give me some new peaty preferences.


Lagavulin 12yo 43% OB White Horse Distillers

I think this is a bottling from the 70's. It'll be fun to try such an old standard from a distillery that's so popular despite being so "unfashionable". Dark copper color, some coloring going on here? Or some sherry wood in the mix? Smells burnt, rotting hay, nail polish remover, cinnamon, peat, salt, earthy, kind of dirty style. The taste is sweet, lots of oloroso sherry, leather, dark chocolate and cinnamon going on here. Almost too sweet, but then the peat kicks in, and it puts a thick layer of cigar smokiness over the entire thing. But it's not coastal in any way, at least not on the palate. There must be some fantastic casks in this vatting, I don't think they make them like this anymore.

If this is anything to go by, Lagavulin might be a new favorite: 9


Lagavulin 12yo 1995-2007 48% OB Friends of the Classic Malts

From a first fill european oak cask. That usually means sherry, or? About the same color as the 12yo WHD. A bit higher abv, but no older stock in this one. Smells more raw and peated. Spirity. Honey, waxy and lime zest. The taste is sherried, with a spicier and peatier kick. Lacks some of the nice oloroso layers that the HWD had, but again, the peat tells the story of a modern and fashionable spirit that's easily could've managed 10 years more on oak and still stood its ground. Although it carries a bitter sting and some spirity rage, it has enough oak influence and nice peaty notes to make for an interesting everyday peated dram.

Nowhere near the WHD, but still a good dram: 6


Lagavulin 12yo 1995-2007 57.1% OB

Same vintage as the Friends of... version. But this time from a bourbon cask and bottled at a much higher strength. Is this a peat-monster, sort of Laphroaig-style, or will the lemony Lagavulin character shine through? It smells smoky, citrussy, banana, honey, cigar smoke, lemongrass and mead. The taste is spicy as hell, lemon zest, orange marmalade, green chilies, white pepper, thyme, sea salt, junipers, a most pleasant surprise as I thought this one was gonna be more spirity and peaty than the Friends' version. A bit drying, but not in a bad way, more like some sweet and dry white wine.

A more classical peaty approach in this one: 7


Celp NAS 55% The Ultimate Whisky Company

I've already had this one alongside some other new-make/spirits from the Loch Ewe distillery among others. I felt that didn't give me a fair basis for comparison as this one sailed up as the ultimate top dog in that tasting. So now I'm giving it a go alongside some of its peers what origin of produce is concerned. Yes, it's still green and has some dead seaweed inside the bottle. It smells sweet, smoky, lemony, like a very nice Gin actually. Or, it would have been the best gin I'd had so far I think. The taste is lemony, peppery, peaty, salty, seaweed, smoked herring, green paprikas, sweet chili, roasted almonds and honey. If tasted blind I would definitively say this one is the closest to what I'd expect from a produce of Lagavulin Distillery.

Shows that the Lagavulin Spirit is top produce: 7.5



Next tasting: Talisker Distillery

5 Bunnahabhains, 3 from the Macphail's Collection and 2 oldies

I am doing my last whisky session before christmas today. Bunnahabhain it was. Most Bunnahabhains that I've tried and not been standards, have almost always been older ones. So today I'm going for three young ones from the Macphail's collection of different vintages, and two older ones at thirty-something, both distilled in 1976. I promised you some peaty tastings, but that'll be after christmas, this will do for now I'm afraid.


Bunnahabhain 11yo 1997-2008 43% G&M The Macphail's Collection

I think this is the most recent vintage of Bunnahabhain in this series from G&M, and maybe the last one as well? The Macphail's Collection was a series that I think had its peak in the late 80's early 90's. As an alternative to the many CC-bottlings that were on the market? Time to see what it was all about. This one should not be too far rom the 12yo OB in style? light straw color. Smells of hay, peat, black peppers, rubber, wheat. I know there's little or no peat involved in Bunnahabhain usually, but there is some peatiness present here. The taste is rubbery, licorice, hay, wheat again, sort of dry, but not in a drying way like tannins or lime juice, more like dry dusty air, old attic "filth dryness". But give it some time and swirl it around in your mouth and there is an ardbeg-ish feel to it. Lemon and peat. The aftertaste is spirity and bitter, ad leaves me reaching for a glass of water to drown these flavors with.

Predictable Islay-whisky, until the dirty and foul finish: 3.5


Bunnahabhain 14yo 1990-2004 40% G&M The Macphail's Collection

This one has got a few more years in the cask to boast, but it's also bottled at an even lower strength than the 1997. How will it compare? It is a bit darker, a cross between golden yellow and orange. It smells iodine, chalk, rubber, black peppers, honey mustard, wet wool and salty water. The taste is huge on rubber and dried red paprika. A slight acidity as well. This one is a small leap up from the last one, but has some less than nice acidic notes. Seems to be a bit over-oaked as well. This opens up a bit more as minutes goes by. After a while it's more on sour, lemon and kiwi, and acidic. This lemon-stuff is found in both, and they're not as far apart as I might suspected. The aftertaste is sweet, molasses spirit, peppery and rubber.

A bit more "complex" in lack of a better words, but not necessarily better: 4


Bunnahabhain 10yo 1988-1998 40% G&M The Macphail's Collection

One produced close to a decade earlier than the 1997, but maybe Bunnahabhain was better back then? Darkest one so far what color is concerned. Dark orange. It smells old and musty, coarse mustard, white tawny port, leather, ropes, charcoal and cinnamon. The taste is sweet and bitter, like a genever or even Gammel Dansk. This doesn't taste like whisky. I have to add water to this since the nosed made a promise of sherried notes. With some water it gets even mustier, brinier, and much more bitter. There's definitively some sherry wood involved here with that delicate gunpowder/struck matches coming through. All in all an interesting whisky that you won't find many of.

If you like a bitter whisky, this could be the one for you: 4.5


Bunnahabhain 33yo 1976-2010 49% Celtic Heartlands

Edit: After trying this one the first time, I realized there might have been an mistake, and now I see that the 4.5 should have gone to a completely different whisky that I by accident put into my glass, and it wasn't even a Bunnahabhain, time to update my sample-system! So this is the Celtic Heartland-bottling then. Orange color, like cinnamon or peach tea. Smells of light herbs, like basil, coriander, laurels. Also cumin and parsnip, some nutty and sweet vegetable flavors, even potato starch. The taste is dried red paprika, dill, coriander, reminds me somehow of rich korma, there's some coconut sweetness here and lavender. Starting to sound like some funky stuff, biut it's not that. It's just miles away from other Bunnahabhains, and quite exotic. This is something that I'm used to find in some weird cask finish from Glenmorangie or Bruichladdich. But that doesn't mean its bad, it's just way different.

A strange but very pleasant Bunna: 5.5


Bunnahabhain 32yo 1976-2008 55.2% The Whisky Agency Sharks

Matured in a fino sherry cask, should I expect a bitter surprise? It had to be a fino if sherried, as it's pale as white wine after no less than 32 years. It has the same vintage as the CH-bottling, but I surely hope it can leap what that one put on the table. Huge, perfumy, bitter, roses, floral, burnt synthetic fabric, parmesan, dry and bitter, still so big that its hard to describe without being excessive. Lets just say it's a damn good cask so far. The taste is burnt, peppery and bitter, needs some water. With additional water it opens a bit up, but it's still very bitter and rubbery.

After the nice nosing it totally collapsed: 4


North of Scotland 1964 57.1% OB cask#37526

Bonus!!!: Since I made a capital error during the tasting of the 32yo from Celtic Heartland, I'm throwing in a tasting note of this single grain rarity. Pale green-is color, I don't know how old this one could be. It smells of lime, honey, nectarine, roquefort cheese, muyo picante (or something like that), it's got a certain fruity yet spicy flare to it I'd say. The taste is almost waxy, reminds me of some Clynelishes I've tried in the past, and even some high strength Fettercairns. It's a fun fact that although most distilleries are situated in the Highlands, there are very few grain distilleries there, this was one of them, now sadly closed down. It's a tad too raw and peppery on the palate, I'll add some water. Now it becomes more citrussy, orange zest, grapefruit, floral, turnip, parsnip, some other root vegetables that's hard to describe any better.

A rare treat, thankfully I have a little left of this somewhere: 5



Next Tasting: Lagavulin Distillery

Christmas whisky, unknown speysider & two high strength blends.

A mixed little tasting today. Lately I have felt its been one too many of those one tasting/one distillery sessions. So as I sat there romancing about the older days when my tastings could include anything and everything, I came up with the idea of combining blends and single malts for once. And in this tasting I wouldn't be surprised if the blends will be superior.


Master of Malt 12yo 1980-1992 43% Select Cask

Says to have spent 12 years in sherry casks, so a mix of sherry casks then. Very light in color, some refill wood, or white sherry? Maybe a mix. This was bottled almost 20 years ago, so there could be some bottle-maturation going on here, for those of you that believe in such. I do! Smells dry, cinnamon, garlic, cloves, thyme, lots of dried herbs. The taste is definitively on the bitter side of sherried, and to my surprise, peaty! Peat and bitter herbs, along with small stings on the palate of what I reckon to mimic soap and fusel. I mean, it's far from a pretty whisky. I dare say its so ugly that its hard to not enjoy. Like any good working class hero, it has its problems, but the fact is it has some charm.

A great surprise, no sweet and tame oloroso-notes here: 6.5


Christmas 20yo 1980-2000 52.2% Seasons Greetings

Well, the title for this single tasting is all information there is to be found on this bottle. Except from "Single Speyside" and "5cl product of Scotland". So this one doesn't say anything about being a malt or even a whisky... dubious at least. But 20yo single speyside something can't be that bad? Could it be a Glenfarclas, or some 20yo moonshine, who knows? White wine color. Smells spirity and oaky, not very pleasant, reminds me of some of the bad stuff I've tried from the likes of Glenallachie and Knockando. Given enough time, say 10 minutes, some burnt sugar, rhubarb and grenadine comes to the surface, a strange one it is. The taste is the highlight so ar, it has this small peatiness that I found in the 12yo as well, fusel and soap is present, but the herbal notes aren't here. This one must be from some dry and bitter sherry casks, fino? Maybe it is in need of some water. Water provides a lighter and sweeter malt, more speyside-ish, and a bit more bland if you know what I mean...

Another one that, except the nose, seems to be a rare treat: 6


Campbell's Tomintoul Special NAS 57% P&J Campbell, The Glenlivet Whisky Depot

An older bottling, probably a 70's or 80's bottling. Sort of the same that G&M released a bunch of back then. A flat and square-ish one. Golden brown color. The nose is perfumy, raisins, licorice, toffee, syrup, mint gel, big mustard notes, a nice one. Okay, time to post one of my regards, I think that the reason many blends are looked so much down on as they are, is the fact that they're usually watered down to 40-43% to make profit. But if bottled at higher strengths they could've been just as good as most single malts. The taste is sort of harsh, cappuccino, coffee beans, leather, dry, musty, very good, if you like your whisky dry and a bit on the wild side. It's from another era, I wonder if there's any older Tomintoul in this one. Reminds me somewhat of Glenfarclas, but also Dalmore. Damn, I like it a lot, I just can't find the words to justify that.

Dirty whisky: 6.5


Avonside NAS 57% G&M James Gordon & Co

I think this is a bottling fro Gordon & Macphail's but I'm not sure. I know that G&M have/had a blend that's called Avonside. Same flat bottle as the Campbell's. Orange hue. This one has a certain, and pretty demanding scent of orange peel. Orange peel and spirit. The taste is just burnt. This is a bad example of a blend gone wrong. The spirity notes overpowers everything else here. And the lack of just a small hint of sweetness, sherry, peat, oak, herbal or anything else, makes this seem like the aforementioned moonshine I was expecting from the Christmas 2000. Maybe, I mean, I hope that some water will create sort of a redemption here. With water, well, to say it gets better would be an overstatement, but it lessens the burden that's put on the palate when drunk bare.

Blends can be as good as the best single malts, but as bad as the worst as well: 1



Next tasting: Bunnahabhain Distillery

5 Clynelishes, another peaty tasting(?)

Lately I have enjoyed many peated tastings with Laphroaig, Port Ellen, Bowmore, Ardbeg, Caol Ila and peaty Bruichladdichs all represented just in the last three months.I thought that from spring 2011 and across summer I had almost only soft Speysiders and Highlanders, so a change needed to happen. Now I feel such a change is just around the corner. Bunnahabhain, Port Ellen, Highland Park, Lagavulin and Talisker will be tasted during the winter before I travel back to the scottish mainland and settle in with speysiders, lowlanders, highlanders and campbeltowners again. Now Clynelish isn't peated like the Islayers, it's a highlander and therefore have a much lesser coastal profile. I do not believe there is any peat involved in the making of Clynelish today, but it used to be. Older bottlings are said to have similarities to the whisky that once were produced at Brora Distillery.


Clynelish 10yo 1990-2000 43% Signatory Vintage cask#3219

From a bourbon barrel, should mean a light and fresh highlander, a perfect starter to such an adventure this tasting could turn out to be. A fine golden hued youngster. Smells very floral, white bell peppers, cumin, hints of smoke and oil paint. The taste is refreshingly sweet, again this nice paprika and cumin. Oily and fat, seems much stronger than just 43%. Palm oil, lavendel, waxy, fresh coriander and muesli. To be just 10yo and at such a low strength, this one has got a lot of charisma. Seems both older and stronger. I wish they'd bottled this one at cask strength, or even let it sit some more years in the wood.

A perfect starter whisky, soft and oily: 6


Clynelish 38yo 1972-2010 45.8% The Whisky Agency

From an ex-sherry cask that only produced 134 bottles, quite some evaporation then. From a series called Private Stock. Light orange color, smells more peaty, tangy, nectarine, tonic water, orange zest, sweet sherry, sort of a mixture of different sweet spices. The taste is big, rounded, soy sauce, dark grape juice, black pepper, dried molasses, orange peel, cinnamon, maybe it's just a seasonal influence on the whole experience, but this is has a lot on the palate that reminds me of christmas. With additional water it turns a bit sweeter, but now the oak really screams. Oaky, oaky, oaky and even more oaky. I dare saying this one should've been bottled earlier although I know many must disagree.

If you love sherried whisky, try this, if not, don't even think about it: 5


Clynelish 37yo 1972-2009 46% TWA 10th. Anniversary

From same bottler as the 38yo, but much lighter in color. This one is not from a single cask as far as I can tell. And I think there could be some dilution involved even though it's pretty much the same %abv as the 38yo. It smells light and buttery, needs to be left with some air for a while. Opens up to some peatiness, huge peppery and oaky notes. Cardamum seeds, grassiness and basil. Pleasant, reminds me of some older versions of Mortlach. The taste is thick and sweet, honey, sirup, roasted coffee, burnt toast, black pepper and apple cider. Not the class one might expect after such a long time in the wood, but absolutely drinkable.

If you like a submissive malt, here you go: 5.5


Clynelish 14yo 1997-2011 53.9% Archives www.whiskybase.com

The whiskybase shop is a new and interesting shop with quite fair prices, considering todays standard. I have already bought my first full bottle from this shop, a 16yo Fettercairn at a very good price. The standard Clynelish is bottled at 14yo, maybe that is the magic age for this distillate? Of course not, it's all bout the oak, or is it? Very pale, white wine. Smells peppery, peaty and waxy, much more vigorous than the previous two. And if I use the term "classic" I think it would describe how i experience this one so far even though I'm not too sure what the classic Clynelish should taste like. Peaty, peppery, waxy on the flavour alongside some fresh mint and yellow jackfruit.

Textbook peaty highlander: 6.5


Clynelish 20yo 1982-2002 63.3% Lombard, Jewels of Scotland

This one is hopefully gonna be something else, as up until now in this tasting it's mostly been all good but none the amazing. Pale color, it's rarely I find bourbon casks at this age having this strength, so I'm assuming it's european wood? It reeks vanilla, vanilla all over the place, sweet honey and vanilla, creamy, splendid stuff, a dessert all on its own. Rich dark chocolate on vanilla ice cream. Splendid. The taste is very dry and burnt, apple vinegar and phenol. This one needs water. With water added it turns into a more bitter version, bitter schnaps with more licorice than herbs.

This one is not my favorite, but the nose was impressive: 5



Next tasting: Christmas malts, anonymous malts and high strength blends

5 Laphroaig's, this is Christmas's wonder for me!

I have to admit that if I weren't to fall in love with Fettercairn so shortly after starting drinking scotch, I would definitively be an eager Laphroaig enthusiast by now. But seeing the price range of some of the older stuff from Laphroaig I guess it's all for the better. After a couple of pretty mediocre tastings lately I think this one could be the highlight so far in December. Btw. Earlier today I watched the christmas animation movie "Polar Express". If you want to be in good spirit this christmas, please don't do the same. Anyway, I hope in this tasting there maybe will be a whisky or two that saves christmas.


Laphroaig NAS 48% OB Quarter Cask

Just to prepare my tastebuds for this peat-enhanced session I'll start with an old classic, the Quarter cask. This has only been finished in Quarter casks. But since they are such small cask their impact on the whiskies evolves much faster. A bit darker color on this one than what I recall. Smells spirity, with a huge oak impact, and some resinous and phenols, could a bigger part of this come from sherry wood? Smells very drying, like burnt pine wood, or toasted mushrooms. The taste is sweet, vanilla-liqueur and lots of oak and a peaty aftertaste. I'm not too fond of this expression, I think it's too oaky. That's about it, one I'll forget very soon.

Laphroaig should be sold at cask strength! IMO: 3


Laphroaig 17yo 1993-2010 48.2% Old Malt Cask Douglas Laing cask#6630

From a refill hoggie. Usually the bottlings of this series are bottled at 50%abv. Which usually means they've been watered down a bit. But if you want the cask strengths from this series, do buy the ones below 50%abv, like this one. Although they usually have slipped below 50% due to a not so tight cask, at least it's not been added water past production date. White wine color, smells huge on the sweetness, honey, banana, caramel, marzipan, stirred coconut milk, lemon fudge, sweet all over the place with a small hint of something citric. Much bigger than the QC, and I like it. The taste is more burnt, tarry, smoky, not as peaty as the QC, more coastal with hints of seaweed and waves of sea salt, a very salty flavor. A restrained bitterness of unripe pomegranate and bitter plums. Although an interesting challenge on the palate, and one that will start the talk around the table, this one is perhaps not Islay-ish enough if u know what I mean.

As if there were fino-casks involved: 4.5


Laphroaig 12yo 1998-2011 54.9% First Cask Jean Boyer cask#700283

Seems that both Laphroaig itself and the IB's loves the use of hogsheads when it comes to which casks to use. This one comes from a fresh bourbon hogshead. I have a passion for young cask strength Laphroaigs, usually around the age of ten and around 60%abv. This one is not that strong, but maybe the mould, or angels if you like, takes a bigger share of alcohol from smaller casks? Will this be the first peat-monster in this session? Peat, strawberry, vanilla and tar on the nose, the perfect mix of coastal Islay and a good cask. The taste is peaty, a bit perfumy (not in a bad way), tarry, bonfire, roasted wood, fresh lime juice and again these nice and sweet strawberry notes. Very good Laphroaig.

One that leaps high on the taste scale compared to whatever else: 8.5


Laphroaig 27yo 1980-2007 57.4% OB Vintage

A dark sherry-matured sample bottle that I won by making a semi-critical statement of the range of whiskies available at the Norwegian Wine Monopoly in comparison to the rather excellent selection there is to be found in the swedish Systembolaget, on a Norwegian whisky forum. Many thanks Arve! And this must be the darkest Laphroaig I have ever come across, maybe the oldest as well. This is a pleasantly daunting experience somehow. The nose is huge, phenolic, raisins, prunes, honey, spicy cinnamon, dark chocolate, heavy sweet oloroso sherry, dark syrup, fried cod liver, sun-dried tomatoes, bonfire, juniper, roasted nuts, this one just goes on and on. One of the best nosings I've ever had. The taste is so heavy, thick dark syrup, lots of sweet oloroso elements, again this spicy cinnamon and just before it's all starting to go a bit too much fruitcake, the peat hits me, not in an excessive way like with many of the powerful youngsters I like so much. But in a smooth, really relaxed and comfortable way, like the flavors that are left after you've just had a good puff from a good cuban. The aftertaste is peaty, again a bit fruity, dark fruits of the forest and dark grape seeds bitterness, in just perfectly small amounts. This maybe seems a bit excessive and over the top, but it sure isn't. I'm sort of filled with awe, and quite a bit of jealousy. I wish I had a full bottle of this one. Last time I had a Laphroaig as good as this one was when I enjoyed a Port cask finished Laphroaig bottled for the German whisky shop Bar und Cigar. And I gave that one a 10'er and swore I'd never to have such a good Laphroaig ever again.

But guess what: 10!


Laphroaig 7yo 1999-2007 59.3% Signatory Vintage cask#2/6/993 btl.209/612

Another one from bourbon wood, no hogsheads mentioned in this cask mix though. I might be a bit mistaken here as there is a chance I have published taste notes on this one before, but that is a chance I'm willing to take. I believe I gave it an 8'er. But when had right after the 20 years older golden bottling from the 80's, it's gonna be hard to climb those stairs again. White wine color, The smell is peppery and peaty, a bit simple so far. I can detect the alcohol from the other side of the room. The taste is sweet, thick and punchy, syrup, honey, vanilla, and lots of peat. Some herbs as well, hard to tell which, oregano or basel is in there. When the 1980 was a manifest to what can happen if sherry wood and peated whisky is mixed for long enough, this shows what a short while on bourbon wood can bring to a smoky spirit. Amazing how much is going on here in such a simple way. Banana, honey and vanilla, all sweet and enticing, then a peat blast, which leads to a salty aftertaste with a hints of sour fruits.

I'm gonna reward this again, but a small step up on the ladder this time: 8.5



Next tasting: Clynelish Distillery

4 Highland Parks, due to some irregularities..

I found out that I'm receiving a couple samples of Clynelish that I want to incorporate in a tasting of older glories from the distillery. So instead, I do this tasting with an old acquaintance, the Highland Park distillery. Four whiskies that I have little or no idea what to expect from, hopefully there will be some old peaty HP in here with lots of honey?


Highland Park 8yo 40% Gordon & Macphail

One of those flat miniature bottles that G&M used to release in both 40% and 57%abv versions. Probably from the 80's, cream color and lots of gold on the label. Golden brown color, lots of E150, or some sherry casks involved in the vatting? Smells wonderfully sweet, lots of honey, seems much richer than a young and diluted whisky should. Also some herbs, minerals and peat. Salt and baking allspice is here. Toffee and whipped cream. Sweet, yet spicy and peaty, very flavorsome, almost too perfect so far, lacks bitterness (just a small hint is needed sometimes). The taste is sweet, too sweet, small hints of peat, lots of caramel and burnt sugar. This is just a tad too predictable on the palate. No aftertaste in this one.

Smooth as silk but lacks edge, like Jennifer Lopez: 5


Highland Park 13yo 40% The Whisky Connoisseur btl.5/206 Porsche 997 Commemoration

A green bottle, looks really old, but I can't find much information, A funny botlle with a photo of a Porsche 997 on the label and the headline "Art of the Sports Car". A pale one, white wine color, probably a bourbon cask? I have no idea when this was bottled. It smells pine wood, ginger, turnip, red paprika, white rum, licorice, grassiness, dried grass. The taste is sweet, almond oil, lavendel, soft floral, interestingly sweet. Sort of a rosé water sweetness, very modest and light. But it's interesting. The lack of any spirity notes let's all these nice summer notes forward, and it makes for a nice aperitif, but in the long run it's a bit too weak.

Another one that needs an edge, or spark if you like: 4


Highland Park 16yo 1989-2005 46% Cask & Thistle Collection

Another one from an IB-series that I do not know much about. In that respect, this quite a fun tasting, but I wouldn't say HP has hit the strive so far tonight. Maybe this one will make it a bit more fun. Smells sweet, mint drops, aspic gel, hazelnuts, almonds, roasted carrots, another one with this modest sweetness, but much fuller this time, sort of buttery and creamy as well. The taste is bittersweet, like orange zest. And that's about it, needs some water perhaps? With additional water it becomes much more flavorsome, caramel and apple cider, roasted shalots and dried dates. A very pleasant surprise, the best one so far in this session.

A good thing some flavors don't run on accord with everything else in here: 6


Highland Park 12yo 40% OB 2010

I haven't tried the standard since the 2008 version, time to change that. New packaging, and from what I can tell, a bit lighter in color than the older versions. Maybe a little less sherry in the mix? Smells old style oloroso sherry and dry oak. Best nose so far. There's some peat in here as well, and lots of caramel and honey. A sweet surprise. The taste is rather lighter than what I recall it to be. Some light sherried notes, banana, cinnamon, grassiness, fried wheat batter and nutmeg. The palate is a bit of a letdown after the initially ever so gently peated nose. This brings a theory I once heard pronounced at a bar a few years back to mind. In english it'd be something like this "When nosing a whisky that consists of both sherry and bourbon oak, the sherry will be superior on nose and the bourbon will leave you devastated on the palate." I'm no sherry-freak, but I'd like there to be a bit more on the palate, and I miss some of the vanilla and pepper from the bourbon wood. And the peat seems to be all vanished now.

Personally I think this is a step or some down for HP12: 4



Next Distillery: Laphroaig Distillery (I'm so looking forward to this!!!)

4 Ardbegs that's not reserved by any committees, the way I like it

I have never been and probably never will be a member of any whisky committee or proud owner of one square Islay turf, or any other of that sort. But I will be a proud owner of a bottle at any time if possible. I'm not too big a fan of the sort of extravagant marketing and pr-stunts some of the distilleries puts out nowadays, but Ardbeg seems to have created a lot of fuzz with theirs. Alligators and Rollercoasters and all that jazz flying of the shelves. I'll have four bottlings that were available on the "free" market, although the Supernova was reserved by the committee back in 2009, I got one that was fair game back in 2010. What I'm trying to say is that while I do fancy myself an Ardbeg every so often, I'm not sure I'm such a fan of the way they are sometimes getting a lot of attention as a cause of many limited editions. Those editions often carries much good casks that the standard vattings then are depraved of. I guess one of many counterparts for this could be Glencadam, which I think is brilliantly excellent (...I know) at all standard bottlings, both 10 and 15. Anyway, I'm way off the topic now, let's have these Ardbegs and hope they proves there's quality to back up all the buzz.


Ardbeg 17yo 40% OB

I think this bottling at 17yo has been discontinued. I understand as much older casks must've been used in it, and remember, the distillery were both dead and limp during 1981-1997. So chance some of this whisky has been distilled prior to the 1980's are good. Golden honey color, smells peaty and burnt. Coastal, salty, burnt juniper bushes, smoked wood, cedar wood, cigars, very nice. The taste has this plastic iodine, synthetic and burning on the tongue, followed by lots of dried herbs and peat. Powerful peaty stuff. This could be any young diluted standard Islayer, like 12yo Caol Ila or Bruichladdich 10yo, but most of all maybe the 12yo Bowmore. I must say I'm a bit disappointed. If I were in a committee and had this as an exclusive, well..

A tame one, give me a Laphroaig urgently!: 4


Ardbeg 11yo 1993-2005 43% Gordon & Macphail Connoisseurs Choice

This one was produced during the distillery's downtime, and was charged in first fill sherry casks for 11 years. A young vibrant sherry infused peat monster? About the same color as the 17yo. Smells more on the bitter side, fino-matured? Peatier too. The taste is lightly peaty with some milky character, fresh milk and buttered crackers. Some fino bitterness and sour fruits also. Most of all it has no Islay character, and is, to be frank, a bit on the bland side. The aftertaste is light, and adding water doesn't help much, some butter and grapefruit.

Disappointed I was: 3.5


Ardbeg 22yo 1974-1996 40% Gordon & Macphail Connoisseurs Choice

Twice the maturation period of the 1993'. And all this whisky were distilled way prior to 1981, so I'm expecting a bit of a different character. Will be fun to try right before the quite recent 2010 Supernova, coming right up after this. Orange hue. It smells burnt, peach tea, peat, dusty shed, yeast, fertilizer, although this might not sound too enticing, it acts pleasantly altogether. Old style. I wish they'd have this one at cask strength, but I guess there's just so so many 1974 Ardbegs left, and that most of them are ridiculously expensive by now. Word has it that its one of, if not the best vintage of Ardbegs still around. The taste is perfectly sweet, marzipan, eucalyptus, peppermint, coriander, honey, blue cheese, cinnamon, cloves and turmeric. Not as peaty as I reckon newer versions, but makes up for that and a lot more with amazing palate and a rather minty and drying aftertaste.

A special one: 8.5


Ardbeg Supernova NAS 60.1% OB 2010

As earlier mentioned, the 2009 version of this one were a committee reserve bottling, one reserved for members of the Ardbeg Committee only. I'm all for committees and I am a member of one myself, one at my local brewery, and I think that supporting local brands and producers are money well spent. Ardbeg has taken it a bit to far if you ask me, with this worldwide committee for a worldwide known brand. But that doesn't mean they don't make good whisky, and I think this one could be just that. I believe Supernova was the peatiest (highest level of peat aka ppm) when it was first released. A young peat-bomb then. It smells all on sweet vanilla and alcohol, some peat as well, bourbon wood? Definitively a young one. The taste is drying and sweet, like sugar syrup sweetness, needs water, if not this is going to make me sick. So extremely sweet. A small drop of water makes it go into a more relaxed state, vanilla ice cream, whipped cream, light peatiness and some essential notes, like fabricated cotton or mineral soap.

Way too light and sweet, doesn't evolve enough given time, or water: 3.5



Next tasting: Clynelish Distillery

5 more Benriachs, all but one bottled in 2011

Yesterdays very positive small tasting of two Benriachs called for more, 4 more from specific cask types, and one young but old one from G&M.


Benriach 12yo 1969-1981 40% Gordon & Macphail Connoisseurs Choice

I've only had one Benriach distilled in the 60's before, that was a 34yo from Hart Brothers, this one has only been matured for 12 years so hopefully this will show a bit more of what the spirit could've been like back then. Smells peaty and floral, butter, grassy, cress, lillies, a bit like being in a warm greenhouse. The peat is what mostly stands out in this one so far. The taste is perfectly smooth, light peatiness, buttery, some herbal notes, raw basil and the bitterness found when chewing some agricultures. Vanilla and more butter, this is not oily, not at all, more like salty farm butter. The aftertaste is rather short but the peat puts in a last effort and it follows up an altogether nice and balanced malt.

If you want to enjoy simple pleasures, then this one is ideal: 6


Benriach 22yo 1989-2011 49.1% OB HH#4813

Also one of these finished whiskies disguised as a single cask. A sauternes finish. Right now, the only "sauterned" whisky that I think I've enjoyed must be the Glenmorangie Nectar D'Or, but that could change. Very light in color, and see the fairly low %abv. I hope it still holds some edge. Smells very sweet, reminds me of the Nectar D'Or, melon, green grapes, pineapple, strawberries, vanilla ice cream, a summer malt indeed. Now, after a while it turns more spirity on the nose, the initial freshness dies a bit. The taste is all the fruits from the nose, but less fresh, I'm thinking of stale fruit juice, off-season fruits, sweet yet a bit revolting, many people refer to this as baby-vomit. I have never had a baby or even baby vomit so I guess I couldn't refer to it. After the fresh and vibrating nose, this was a disastrous ending.

Nectar D'Or, you're still on top: 4


Benriach 18yo 1993-2011 56.1% OB HH#7415

Finished in a Gaja Barolo hoggie. I have not much experience with Gaja Barolo, but I tried a young Longrow from a Gaja Barolo cask a couple years ago, and it was maybe the worst Longrow I've had so far. This one might change my perception of Gaja Barolo? Dark brown/red color. Smells light, not much going on here, some peppemint and licorice, red jelly, washing powder, very strange. The taste has again this amazing licorice flavor, like licorice and peat, mighty stuff. I think this is the most extreme Benriach I've ever had. Licorice, sherry, peat and a longlasting aftertaste of bitter licorice, almost like a Jever or Fernet, but in a good way:). Gaja Barolo, you've redeemed yourself.

This one is extreme in every sense of the word, and so diverse: 8.5


Benriach 34yo 1976-2011 57.8% OB cask#6942

A sherry butt, my first Benriach distilled in the 70's. Nevertheless, I hope it carries a bit more character than last 34yo I tried from Benriach which was distilled in 1969. I'm impressed by the high volume of alcohol, it seems that some sherry casks keeps the alcohol at a good level for many years, and some even seems to increase it. Smells of honey, cinnamon, malt syrup, sun-dried tomatoes, brown sugar, green chillies, lots of sherry influence yet no phenols or bitterness. A sweet treat? The taste is that of strong cinnamon, green bell peppers, lime rind, kindergarden glue, crisps, not nearly as sweet as the nose suggested, more sort of like a half-rancid guacamole in style. This needs water i suppose. A small addition of water proves it to be one of the phenolic bombs after all. Phenols, leather and chestnuts.

Starts of good, then turns a more ugly, one for sherry-freaks: 4.5


Benriach 26yo 1984-2011 54.3% OB HH#7193

My vintage, that must be good.. The label says "Peated Virgin Oak Finish", what does that mean? Is it a feated whisky finished in a virgin oak cask? Or is it a whisky finished in a peated cask? Peated cask? Remember the Glenfiddich Chaoran Reserve anyone? That was 12yo Glenfiddich matured in a cask that previously held peated whisky from Islay. So a peated cask it was called. Anyway, the proof is in the pudding so let's taste, shall we? Peat and sherry, my favorite mix alongside peat and port, I love the nose on this one. coastal aromas, sea salt, dried fish, mussels boiled in white wine, lobster boiled in salt water (you know the smell that it lets out in you kitchen, amazing stuff!). The taste is again this lcorice and peat that I found in the GB finish. But here's some sweetness as well, like sweet licorice and eucalyptus. Kind of minty, but not mint, not sweet enough. Dried sage, and lots of it, very good, earthy notes as well. Sort of shy peatiness, if any, makes me think that the Peated cask finish maybe what this is?

I'm glad the peat didn't dominate this too much after all: 7



Next tasting: Ardbeg Distillery

2 Benriach's for tonight, just for fun

I will only have two Benriach's tonight as it is getting late, and I feel that lately there's been some huge sessions, involving perhaps a whisky or two too many. The palate gets worn out if tasting too many flavors over a shorter period of time, and recongnizing each and every one without confusing any of 'em with one another gets trickier. Here we go.


Benriach 22yo 1989-2011 50.6% OB HH#5620

A first fill finish, or "virgin oak finish" as the label reads. So I guess it's spent most of its life in refill wood then? Please, don't think this is a single cask just because it has a reference number, as the reference number is just to the cask it's been in prior to the finishing. Maybe three months, maybe three years, it doesn't say. Kinda dark and bronze-like for a refill and virgin wood matured whisky, maybe some sherry refill were used prior to the finishing? Smells peaty, vanilla, phenols, fabric softener, licorice, old warehouse.. I'm leaning towards the theory of whisky from refill sherry cask(s) finished in virgin oak. But it smells good. The taste is a bit austere, with some honey, vanilla, strawberry jam, pickles, goat cheese, cantaloupe(!). This sweet and a bit rustic flavor on the palate is very light and refreshing, but soon ended by the finishing notes of black peppers and phenols.

Could've been a winner, but the finish lets it down...: 7


Benriach 19yo 1992-2011 55.6% OB HH#972

Another one that has been finished in a hogshead, which is a smaller cask, and therefore makes an impact on the whisky in lesser time than bigger casks. This HH#972 is a Tawny Port Hogshead, and I like my whiskies when finished in Port casks, especially Laphroaigs. Dark red-ish color, smells of dry port, lemon rind, sour grapes, peat, tannins, acidic, cigar smoke, humidor, pleasant stuff. The taste is thick and sweet, dark syrup, cherries, junipers, dark chocolate and kobe beef. But most of all its these extreme hints of dark red and blue berries that steals the show. The aftertaste is way longer than the one from the virgin oak, an it's dominated by peat and dark berries.

This is a very good version, maybe my all time favorite Benriach so far: 8.5



Next tasting: Benriach Distillery (again...)

3 Glenlivets, one very old, like almost 40 in whisky-years, and two that's young but still old.

I have to say that I never made a relationship with Glenlivet, yes I'd call it relationship, as no man (or woman) tastes a whisky all the same. The whisky is the constant and the x is you (how clever). But I bring this up with this whisky as it holds the oldest license for distillation in Scotland, one year prior to the one of Fettercairn, yet its not riding a hype these days. More a middle of the road distillery, but perhaps these ones can prove why it used to be a force to be reckoned with on every level.


Glenlivet 38yo 1973-2011 47.5% The Whiskyman LSD

Yes, it's a reference to an old Beatles song. This cask made only 78 bottles, and considering the still pretty high %abv. it should be able to make some more, maybe there's some whisky left in the cask, or transferred to a smaller cask for finishing? Impressive stuff anyway. Golden color, smells heavy of gingerbread, rye and moss, needs some time to adjust. Lavender after a while, a perfumy old one, but in a good way. Needs some swirls, and why do people say that swirling whisky ain't right. Oxygen opens whisky up, more swirling, more oxygen. And for that matter, how can anyone say Richard Paterson ain't right??? Now, back to the story. Even a while later it is on the light and floral side. The taste is floral and honeyed, some vanilla, egg cream and balsamic vinegar. Needs water. With a small splash it hits some peppery and vanilla notes, classical bourbon maturation, although I'm not sure. But for 38 years I would've expected a bit more.

To be fair, this is not the best Glenlivet I've had: 5


Glenlivet 8yo 57% George & J.G. Smith's G&M

One of two from J.G. Smith's bottled by G&M. J.G. Smith's once owned the Glenlivet Distillery. This one holds a white cap, bottled somewhere in the 80's I would imagine. A flat bottle. Smells fresh, citrus, onions, glue, lime, green tea, light and fresh on the nose. This is a good one, I can feel it already. The taste is citrussy, lime and lemon, green grapes, good stuff. But this is old style, no vanilla or coriander or any other stuff that is to be found in recent bottlings, this is all on sour citrus and dried grass, hay, dried herbs, old but good. One that makes me think back on the days when whisky weren't as coordinated by casks as it is today.

It's far from perfect, but it's got that old style feeling: 5


Glenlivet 12yo 57% George & J.G. Smith's G&M

A much darker one, with a golden cap this time. Oh yes, more on the oaky side this time with black peppers, mashed carrots, vegetable stew, fennels, pickled cucumbers and overripe avocados. A vegetal malt whisky so far. The taste is oaky as h..., but nice, one of the better young ones at high strength from this distillery. I do like the ripe berries and the avocado, sort of fat grassiness that's in it. I believe water could be the answer in this one. Water makes it more rustic, sun-dried tomatoes, sweet chili, roasted pecan nuts, roasted almonds, sweet and nutty. Much better now. The aftertaste is again sweet almond cake and honey glazed nuts.

Give it water and it' the perfect after-meal whisky: 6



OK, I remember promising you some Benriach, well, next tasting is: Benriach Distillery

4 Port Ellens from Signatory at 43%abv.

Something a bit legendary today, my first ever Port Ellen vertical. I am perhaps not the most eager Port Ellen drinker, but I find it a bit finer than the rougher likes of Caol Ila, Ardbeg and Laphroaig. Anyway, as Port Ellen is one of the most talked about whiskies online, I don't see any need of further presentation from me.


Port Ellen 26yo 43% Signatory Vintage

From a flagon-like miniature, recent bottling. No vintage or cask and bottle number on this one. At 26 years of age, this is the oldest one in this tasting, but does that really matter? Not to me. Golden color, this one could come from a batch of several different casks, some sherry wood involved here maybe? Not many odors here, seems like a neutral spirit so far. Needs some time to open up I guess. After a while I still get nothing, perhaps is this some sort of really shy Islayer? The taste is, well, this cannot be whisky? It's so light, more like tea. Wow, the disappointment of the millenium perhaps? To sum this one up then. A wee hint of earl grey and a small hint on soap in the aftertaste. Seriously flawed whisky.

Rather add tea to your Vodka, cheaper and probably even better: 1


Port Ellen 17yo 1974-1992 43% Signatory Vintage cask#6199 btl.224/2400

This one then, with the old feather on the left side of the "S" on the label, so much nicer than the newer labels, with hand-signed bottle number. But that's how it rolls. Renewal seems to be needed in these days as whisky sale is expanding throughout the world. White wine color, earthy and dusty on the nose, old attic style, small hints of peat along with some bitterness. The taste is fruity with lots of lemon peel and grapefruit. Salty to, some of that sea salt and wax(?) that I was presuming. Not much peat in the tasting on this one either, but it has much else going on, very coastal, fish stock, lemon, salt, ashes, vanilla, reminds me of some older bottlings from Old Pulteney.

Delightfully coastal: 8


Port Ellen 14yo 43% Signatory Vintage Scottish Wildlife

One for the Scottish Wildlife Trust, I have two of those tonight, lets start with the oldest one. White wine color, smells light, peaty and spirity. Reminds me a bit of the Ardbeg Blasda, though I know that's not as peated. The taste is more on the raw and sweet side, a perfect starter for any peaty tasting. Light, seaweed, honey, apricot jam, vanilla, oily, stearic, some touch of peat and a small hint of orange peel. The aftertaste is peaty and burnt, lightly burnt if there is such a thing.

Lighter than the 17yo, and a bit more weak-ish, but still good: 5.5


Port Ellen 10yo 43% Signatory Scottish Wildlife

Second on for the Scottish Wildlife Trust, and I do believe this will be my only chance in this lifetime to try such a young Port Ellen, only 10yo. Imagine if it was bottled at cask strength... I'm drooling just by the thought. You might have noticed that I don't always believe that age improves a whisky, many whiskies have reached their top level at very young age and I applaud the bottlers daring to release those even if they come from a distillery that will be worth much more if let to rest for longer. Ledaig, Fettercairn and Lagavulin are some of those distilleries that at a young age and bottled at cask strength, can compete with the best of what others have to offer (in my opinion). Anyway, back to the notes, this one is a bit darker than the 14yo, sort of in between white wine and apple juice. It smells of leather and old jeans, rustic, dried paprika, sweet chili, indian spices, different kormas, far from the other ones so far in this tasting. The taste is sweet and light, toffee-pudding, caramel sauce, honey nectar, sweet soy sauce. This is a very strange one, but interesting. Again this sweet dried paprika kicks in. The finish is light and short, no peat or smoke in this one. If this what become of the average Port Ellen after 10 years I wouldn't complain too much about the closing, but this surely isn't representable for many of the great bottlings that's now out there. Pricy and old...:(

The palate was good, otherwise no blast from the past: 4.5



Next tasting: Benriach Distillery

6 youngsters from Springbank Distillery

I have not yet come around to the Springbank and why it's so popular. I have tasted about equally many good ones as bad ones, as I have from most other distilleries. Many people mention the craft, and some mention older bottlings from way back. I did enjoy the recent Springbank CV a lot when tasting at a friends house the other day, so perhaps there's gold in the newer productions as well? I'll try and find out today by trying 6 young versions, 4 Springbanks, 1 hazelburn and 1 Longrow.


Hazelburn 8yo 46% OB

This is an unpeated whisky, light in color with a standard watered down strength. I think I only did try one Hazelburn before, which was quite good. Think it ended up on a 7. Smells light, malty, hay, some caramel sweetness, butterscotch, grows on me after a while in the glass. Becomes more robust, peppery, green apples and burnt rubber. The taste is quite spirity, apple cider, lemon meringue, light and spirity, and some restrained fruitiness. After a while it becomes less demanding and a bit boring, light style, light stuff, light in every way. Reminds me of some older Glen Grants that were bottled at young age. Light and spirity at first, then a bit fruity and dies within minutes when oxygen is added to the mix.

I hope to find other Hazelburns that can correct my current impression: 3.5


Springbank NAS 46% OB CV 2010

I tasted a recent bottling of this version that was newly opened the same night a couple months ago. That was very good, will this one be the same? It should in theory. Smells grassy, honey, leather, waxy, old style. I do like this one so far. The taste is peppery and peaty, could be mixed with some old style Ledaig, the 80's and 90's bottlings were very little coastal when thinking of the geographic position of the distillery. Peppery, peaty, licorice, a pretty straight and unsophisticated malt. Sort of an entry level Springbank, which I think it should be. Easily drinkable, light in style, but the nose is the star as it brings it up a notch from total mediocracy.

A good whisky, but not for the adventurous kind: 4.5


Springbank 11yo 1997-2009 55.1% OB

As the hurricane, or storm as might be the meteorologically correct term, "Berit" is raging on the banks of Norway, how appropriate is it not to sit down with this spanish madeira matured Springbank and dream of golden sand and degrees just below 30? Enough of that! This one has a nice golden brown, sort of dark rum color. Smells sweet, honey and coriander, spicy and sweet must say, wow! I do like this far lot better than the past two!!! Exotic treat, honey continues as well as dark berries, cinnamon, oyster and pineapple, sweet and salty at the same time! And Guinnes stout as well. Heavy stuff! The taste is more peaty, and sour, reminds me a bit about some dirty harry liqueur (licorice liqueur). Also a bit on the dry side, needs water perhaps. With some water it becomes again like this summer breeze, notes of hawaiian fruits, pine apples and coconuts, leather, rum style, some honey, but less spicy than the nose. The finish is burnt and peppery, not the best I've had.

A fun whisky, not a malt whisky style, more like a rum whisky?: 6


Springbank 10yo 57% OB

This is one of the two that's also known as 100 Proof bottlings. Proof is the american measurement of alcohol within a liquid. 70proof=40%, 80proof=46% and 100proof=57%. I think those are the most commonly used strengths that are printed in both values. Smells light and sugary, roasted almonds, toffee, burnt sugar, dried fruits, mango and apricot. The taste is very peaty and peppery, and again a bit one-dimensional, as with the CV. When given some time, let's say 15 minutes it opens up a bit. oaky, salty licorice, pork stock, smoked ham, could've been a rustic treat, but it's just a bit too spirity for my taste. I know there are people that loves this stuff, but not me. Burnt, spirity, with some nice hints of greatness lurking in the background. Come out please!!!

I wish some of these Springbanks performed as well on the palate as on the nose: 4.5


Springbank 11yo 1997-2008 59.4% OB for Oddbins cask#789

A cask matured one, for Oddbins, which is the main high street liquor chain if trying to get hold of a bottle of whisky in the UK. A bit pricey, and sort of main-stream, what whisky is concerned if you ask me. I am yet to find a decent bottle of Fettercairn in an Oddbins shop. I had an exclusive for Oddbins a couple years back, it was an oloroso-matured Bruichladdich, an I remember it was not my favorite, by far. Let's hope this one does better. Brown color, smooth sherried, oloroso on the nose, not as sweet as it could've been, but very round...(?) Sort of a mellow sweetness and cinnamon and nutmeg, barbeque, leather, shallots, steam from cooked red wine, garlic, basil, roasted bacon, onions and red bell peppers. Amazing so far, but I hope the palate won't disappoint me like it has to a certain degree so far in this tasting. The taste is Wow! But not necessarily in a good way, it's all on soft sweet licorice, allsorts style, almost like a candy whisky, and sour on the gums, but what is happening here, no aftertaste at all... Maybe it needs water. With water it becomes a bit more enjoyable, roasted nuts and black peppers are added to the mix, but still, a huge disappointment on the palate.

This malt should be a deodorant, smells fantastic, but I don't wanna drink it: 3


Longrow 10yo 57% OB

Another 100proof one, Longrow is the most peated of the Springbank family, and I do not have too much experience with it. But I remember quite well one that was finished on Gajo Barolo wood (or something like that) that was far from my liking. Could the peat in this one make it clim a bit higher on the scale than the Springbank version did? Smells peaty, vanilla, cream, milky, ever been to a dairy? I'm getting mixed input from this one, it's hard to describe. Peaty, yet so soft an silky. Time to taste. The taste is peaty yes, and smoky, briny, bonfire, crispy batter and salty sausage, meaty if you know what I mean, excellent stuff. Finally one that where as good, or even better on the palate than the on the nose. This one could easily flogg any Islay whisky any day. Even now, about ten minutes since last swallow I can still feel that peat sensation.

You have to like peat, and I do: 6.5



Next tasting: Port Ellen Distillery