Thoroughly Tasting Talisker

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

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

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

Smooth 'n' winey Talisker: 6


Talisker 13yo 1986-1999 45.8% OB Distillers Edition

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

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


Talisker 13yo 1992-2005 45.8% OB Distillers Edition

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

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


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

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

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


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

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

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


Talisker 25yo 57.8% OB 2004 release

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

Superb Island character: 8


Talisker NAS 57% OB 57 North

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

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


Talisker NAS 57% Gordon & Macphail

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

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


Talisker 14yo 1979-1993 63.9% Cadenhead's

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

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



Next tasting: 4 random peaty whiskies

Tasting 5 Lagavulins

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








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

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

Mild Lagavulin: 6


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

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

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


Lagavulin 21yo 1985-2007 56.5% OB

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

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


Lagavulin 12yo 1994-2006 57.1% OB Special Release

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

Superb stuff: 8


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

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

With added water it leaps to a: 6



Next tasting: Talisker Distillery

Tasting no less than 8 Caol Ilas

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











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

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

Light and easily forgettable malt: 3.5


Caol Ila 11yo 50% Douglas Laing Old Malt Cask

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

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


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

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

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


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

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

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


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

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

Another oddball from Caol Ila today: 6


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

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

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


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

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

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


Caol Ila 12yo 1978-1990 65.5%

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

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



Next tasting: Lagavulin Distillery

Tasting 7 Kilchomans

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





Kilchoman NAS OB 46% Winter 2010 Release

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

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


Kilchoman NAS OB 46% Autumn 2009 Release

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

Great promising young Kilchoman: 6.5


Kilchoman NAS 46% OB Spring 2011 Release

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

The palate creates the magic in this one: 6


Kilchoman NAS 46% OB 2006 Vintage Release

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

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


Kilchoman NAS 46% OB 2012 Machir Bay

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

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


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

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

Great Kilchoman: 7.5


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

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

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



Next tasting: Caol Ila Distillery

Tasting 5 Laphroaigs, 3 1998'ers

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











Laphroaig 15yo 50% Old Malt Cask Douglas Laing

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

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


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

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

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


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

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

For what its worth, its a sherry bomb: 5


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

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

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


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

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

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



Next tasting: Kilchoman Distillery

Tasting 5 Ardbeg Uigeadails

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





Ardbeg NAS 54.2% OB Uigeadail 2007

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

Old sherried Ardbeg dominates this whisky: 8


Ardbeg NAS 54.2% OB Uigeadail 2006

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

A lightweighter: 6


Ardbeg NAS 54.2% OB Uigeadail 2008

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

Another great Uigeadail: 8


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

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

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


Ardbeg NAS 54.2% OB Uigeadail 2010

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

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



Next tasting: Laphroaig Distillery

Tasting 6 Bowmores

I've had my share of trouble with the 12yo from Bowmore, in particular one late 90's and one early 00's bottling made me vary of this distillery. But then other bottlings have been fab. So I'm trying another, older 12yo today to see if the standard was more to my liking in the 80's.



Bowmore 12yo 43% OB Dark bottle

Online sources says this one was bottled in the 1980's. Quite a fancy bottle. It smells of sawdust, peat, hay, latex, rubber, oily, unrefined and pretty dirty, but most of all it curbs my curiosity as this is a style very hard to find nowadays. The taste is sweet, peaty, oloroso, oaky, mustard, basil leaves, balsamic vinegar, peppery notes, not the most complex of whiskies, but this is an old style that will vanish in years to come so please try if you get the opportunity.

Perhaps my favorite OB Bowmore to this day: 8


Bowmore 17yo 1994-2011 48.8% Signatory for the Nectar Belgium cask#570

From a hogshead. Down at only 48.8% after just 17 years. A bit of a leeking cask? Amber hue. It smells of tobacco, peat, oak, yeast, paraffin leather, licorice, rum. The taste is sweet, caramel, syrup, honey, peaty, vanilla, mashed banana, sulphur, smoky. This is not for the ones looking for any raw peat or extreme coastal notes which is typical for Islay, this is the sweet and peaty dessert whisky to be had alongside a scoop of vanilla ice cream in the summer.

Delightful: 8.5


Bowmore NAS 50% OB "Dusk"

This was bottled back in 2002 and is no longer being produced. Finished in Bordeaux red wine casks, or claret as they say in britain. The color is deep amber/orange-brown. It smells of red wine, tannins, mustard, smoked ham, peppery, port wine, salty, clay. The taste is bitter, sweet, tannic, soft, blueberry jam, other dark berries, salty, camphor, grape juice, rhubarb. I must say the wine effect is pretty obvious in this one, but that's not a bad thing if you're into that kind of whisky. The finish is sweet, gingerbread and peat.

Who'd knew red wine casks and peaty/coastal whisky would be such a match: 7.5


Bowmore NAS 51.5% OB "Dawn"

From a port cask, bottled in 2005. I wonder how this will compare to the very good Claret. The color on this one is orange/amber. It smells of sweet wine, plums, sugary, syrup, honey, very sweet. The taste is sweet, leather, honey, nutmeg, plums, sugar, caramel, sweet port wine, way too drinkable at this strength, dangerous stuff. BUT, there is absolutely no Islay left in this whisky, I'd even recommend it to my friends who drink Lowland whisky only, not that I have any...

Sweet, sweet and more sweet: 6.5


Bowmore 22yo 1989-2011 51.2% Malts of Scotland cask#11004

Oldest one so far I presume. From a bourbon hogshead. These hogsheads from MoM surely creates some oaky whisky once in a while when bottled this old. Let's hope thats not the case here. Golden color. It smells of vanilla, peppery, flannel, pat, smoke, salty, biscuits, orange zest, iodine, smoked salmon, shrimp paste, caviar, perhaps the most typical Bowmore thus far I think. The taste is sweet, aniseeds, vanilla, ginger, cloves, onions, banana, peat, peppery, yellow paprika, garlic, bread crumbs, wheat. The finish is short and peaty.

Another well executed Bowmore: 7


Bowmore 12yo 1989-2002 63.3% Blackadder Raw Cask cask#22533

Disappointingly little cask sediments in this one, I love those small black pieces of oak one can chew on after the whisky's been downed. I know some purists doesn't agree. Very high strength compared to the rest in this session. The color is golden. It smells of burnt, grassy, peaty, iodine, mint, sea salt, oaky, peppery, yarn, yeasty, rubber. good one indeed. The taste is burnt, peaty, sweet, rum, cognac, beetroot, honey, salty, oat meal, more peat, grainy, pretty extreme. The finish is on even more rum.

Great stuff, one that doesn't need water even though being 60+abv: 7



Next tasting: Ardbeg Distillery

Tasting Bruichladdich from 0(5?)-169PPM

Bruichladdich has a big variety of peated whiskies nowadays, but before Port Charlotte and Octomore they distilled non-peated whisky although some sources says they had a ppm-level of 5. I think they can have done both as some old Bruichladdichs have a certain peaty character and some don't. Old and young Bruichladdich in this tasting.



Bruichladdich 29yo 1964-1993 50.6% Gordon & Macphail Cask cask#3670,3671,3672

A mix of casks, I've always enjoyed this series. The color is amber orange. It smells of leather, soap, varnish, cinnamon, rubber, vanilla, menthol, camphor, eucalyptus, creamy, caramel, heather. The taste is big, oaky, cinnamon, melon, hay, spicy, red bell peppers, fried onions, beef jerky, licorice, honey, syrup, black pepper. No peat here. Its waxy, rubbery, tannins, dried coriander, banana skin. The finish is long on sherry, ammonium, butter and peppery notes.

A lot of good stuff in this old Bruichladdich: 8.5


Bruichladdich 30yo 1969-1999 53.5% Gordon & Macphail Cask cask#2975,2976

Lt's hope for another great, old-styled complex Bruichladdich. The color is amber/orange. It smells of hay, wheat, heather, dry, sweet, banana, cloves, sawdust, phenolic, chalk dust, creamy. Very different from the 29yo, but nevertheless a great nose on this one as well. The taste is sweet, vanilla, cinnamon, butter, marzipan, peaty, ginger, leather, sherry, white port, fruity floral notes. The finish is on peaty and peppery notes, a bit more like some of the recent OB batches.

Certainly a great peaty old Bruichladdich: 8


Bruichladdich 24yo 1988-2012 54.3% Malts of Scotland cask#12040

From a sherry hogshead. The youngster of the Bruichladdichs in this tasting, but a dinosaur compared to the next two I'm gonna try. The color is amber orange, the same color on all three pre-millenium distilates in this session. It smells of oil, gasoline, peaty, oaky, charred oak, bonfire, barbecue smoke. Peat? Yes! Also some cinnamon, orange zest, christmas tree, stearic, not completely my bowl of soup as it comes of as a closed and restrained. Time and water, time and water. But first lets try i bare. The taste is pretty raw for such an old whisky. A lot of oak and chili, also some sweet Oloroso, but I think this is a whisky which probably hit its prime around 18-20yo, as now its a bit too oaky for me. But lets add water. With water it turns sweeter, ammonium, rich, spiced, honey, cinnamon, peat smoke, coal, still some chili and quite an amount of wood. If diluted, its a very classy sherried peater, not that there's many around, but straight its very raw and oaky.

Many Lagavulin-fans would love this one: 6.5


Octomore 5yo 61% OB Comus 167PPM

Octomore is the crazy, high peat level and very young, but getting there I presume, whisky of Bruichladdich Distillery. 5yo and extremely peated, are we buying the peat or the malt? Golden color. It smells of peat smoke, sugary, syrup, orange marmalade, sweet and smoky. Like some young Laphroaigs I've tried, a 7yo from Whisky-fässle comes close to this one. The taste is sweet, drying, heather, honey, banana liqueur, orange marmalade again, honey, ginger, yellow bell peppers. One of the fruitiest and sweetest peat-monsters I've ever tried. And it harmonizes perfectly. The finish is peaty.

My fav Octomore thus far: 8.5


Octomore 5yo 59.5% OB 5.1 169PPM

Even more peat! The color is light golden, much lighter than the Comus. It smells of smoke, peaty, peppery, hay, kinda raw, like a new-spirit, peated new-spirit that is. Peated CS Vodka? After a while, say 30 minutes, it opens up a bit on some light vanilla and peaty notes. The taste is sweet, vanilla, peat, honey, much better than what the nose suggested. Keeps improving with time and becomes a great peat-bomb in the end, although on might not call it complex in any way.

Does the high peat level overshadow all spirity notes in Octomore?: 7



Next tasting: Bowmore Distillery

Tasting 6 Laphroaigs

There will be more Laphroaigs this peaty winter, but today I'll settle for these 6 samples.











Laphroaig 14yo 1996-2011 50.8% Creative Whisky Company cask#7317

Seems to be a bit of a leaking cask going on here, 50.8%abv is low for a 14yo at CS. The color is light golden. It smells of sweet acetone, peat, vanilla, light, breadcrumbs, polyester, meringues, pancakes, strawberries, sweet stuff. The taste is light and sweet for a Laphroaig, no coastal notes, no salt or medicinal notes, just very sweet and peaty, vanilla, sweet licorice, candy floss, almost a bit too much sweetness in this one. The finish is long, peppery and peaty.

Not for Laphroaig fans, an oddball: 4


Laphroaig 11yo 1998-2010 50.8% The Whisky Agency

An even less tight cask than the CWC, let's hope there's a little more of Islay in this one. The color is light golden. It smells ashy, tarry, soot, peat, peppery, medicinal, salty, a lot more classic Laphroaig profile than the CWC. The taste is sweet, vanilla, peaty, also a very straight-forward Laphroaig without much edge. Given a lot of breathing time it turns more bitter, resinous, peat. Peaty finish on medicinal and licorice notes.

Classic Laphroaig, reminds me a bit of the 10yo: 6


Laphroaig 11yo 1998-2010 54.5% The Whisky Agency

Another one with the same vintage from same bottler, but perhaps a bit higher strength will work wonder here, or maybe not.. Light golden hue. It smells of peat, acetone, spirit marker, coastal, smoky, peaty, smoked herrings, smoked mackerel, vanilla, rye, cigarette smoke, oak. The taste is sweet, vanilla, peppery, honeyed, sugary, melted vanilla ice cream, potato starch, peat. A very peppery and peaty finish.

A sweet performance dominated by peat: 5


Laphroaig 16yo 1996-2012 56.1% Malts of Scotland cask#12041

Amer brown color on this bourbon matured Laphroaig. Those who only buy dark-colored whiskies because they believe then it must be sherry matured should see this one. It smells of sweet peppery, flinty, dry sherry actually, reminds me of a sherried Kilchoman I once tried, gets sweeter, vanilla, rhubarb, pickled beetroot, dried onions, coleslaw, actually quite some sour notes that reminds me of coleslaw, I'm getting green apples as well, vinegar. This is for sure a weird Laphroaig but nevertheless a very good one. The taste is on very dry oak, leather, cinnamon, dried fruits, dried lemon, earthy. I'll add water. Now it turns sweeter, musty, more cinnamon and toffee, chocolate, peat, but it seems less peaty than the 1998's. Some vinegar and olives on the finish.

Lacks a bit of peat, but other than that an adventurous Laphroaig: 7.5


Laphroaig 14yo 1998-2012 56.6% Blackadder Raw Cask cask#700142

From a bourbon hogshead, good amount of cask sediments in this small sample. The color is light golden. It smells of coastal notes, dried fish, smoked mackerel, peat, ocean winds, salty meat, earthy, damp, bonfire, coal. The taste is peppery, peaty, spirity, coal, ashes, burnt oak, smoky, gasoline, crazy all out Laphroaig, This is the kind of peat-monster most Laphroigoholics fall in love with at first. The finish is long and peaty.

You won't try many whiskies as peat-driven as this: 7


Laphroaig/Lp2 NAS 64.1% Elements of Islay Specialty Drinks Ltd.

A youngster at a crazy strength, add some peat and we have an Octomore? The color is golden. It smells of honey and white pepper, oak, clams, bitter, herbal, coastal, medicinal, iodine, bitter liqueurs, genever. The high strength is not that noticeable on the nose. The taste is peaty, sweet, lime, bitter, tonic water, fino sherry, vanilla, pretty extreme, I usually don't add water to peated whiskies but I'll make an exception in this case. With water added it turns sweeter, more caramel, milk chocolate at first, then peat, peat and more peat.

To be fair, it's just a bit raw to fully enjoy: 6.5



Next tasting: Bruichladdich Distillery

Some highland peated malt from Ardmore

Of the mainland distilleries that peats their whisky, I think Ardmore is the one that gets the best result. Time to try some more Ardmore.









Ardmore 21yo 1966-1987 46% Cadenhead's for the Mini Bottle Club

Heavy evaporation in this one, so don't take these notes too seriously. The color is golden. It smells of peat, tannins, fresh oak, basil, licorice, coconut, leather. The taste is sweet licorice, coconut, mustard, vanilla, light, suffers from the oxidation.

No points given.


Ardmore 22yo 1977-1999 43% Signatory Vintage cask#1184 btl.417/1850

Some of these old Signatory bottlings has proven to be gold. The color is honey golden. It smells of peat, tobacco, oaky, roasted beef, blood, iodine, raw onions. A lot of fresh vanilla notes in this small peat bomb. It tastes peppery, honeyed and malty, not as peaty as the nose suggested, reminds me of some Cragganmore or even Dailuaine. The finish is a mix of honey, sweet mint, vanilla and horseradish. A good whisky that I think would be a great introduction to this distillery if you haven't tried Ardmore before.

One of those fine whiskies that never disappoints: 7.5


Ardmore 20yo 1992-2012 48.6% www.whiskybase.com Archives cask#4764

Pretty new IB from Belgium. The color is golden. It smells rich, biscuits, pastry, sweet onions, maize flour, creamy cheeses, oysters, honey, lavender. The taste is burnt, peaty, peppery, ginger, lime, dry, white wine, bitter. This is one great Ardmore, and I wish I had more notes, but since its only a 2cl I have not been able to experiment enough with time and water to grasp the whole range of tastes in this one.

More Islay style in this, a bit like Caol Ila in some aspects: 6.5


Ardmore 18yo 1980-1998 51.4% James MacArthur's Old Master's

The second latest distillate in this session, from 1980, so one could say there's not a lot of modern Ardmore that I'm tasting. The color is golden. It smells of sweet tamarind, nutmeg, floral, clover, grilled onions, vanilla, honey, creamy, some peat in the background. A very light and sweet Ardmore it seems. The taste is malty, cinnamon, rich, caramel, dark chocolate, malt syrup, honey, peat, earthy, moss, superb stuff in my opinion. The finish is on leather and tobacco, a real contrast to the sweet and well rounded palate.

Great Ardmore: 8


Ardmore 16yo 1978-1994 56.2% James MacArthur's

A bit younger and stronger than the great 1980 distillate. Which means in this case, more time in the bottle. Golden color. It smells of sweet, peaty spirit, again I'm getting these frail hints of Caoil Ila. Some white wine, white grapes, pears, kiwi, sweet and fruity. The taste is peaty, peppery, more caol-ila resemblance, or even Bowmore 12. Quite in contrast with the fruity nose. After a while it gets more peaty, nuts, chocolate, butter, caramel, sweet and peaty. Once again a very good selected cask(s) by JMcA. Ends on perfect cinnamon, vanilla and peaty notes.

If an Islay-fan, have this instead of the 18yo from same bottler: 7.5


Ardmore 13yo 1994-2008 Single Malts of Scotland 56.8% cask#65

The youngster of the bunch. How will it compare? The color is white wine. It smells of sweet and peppery notes, oaky, quite raw and spirity. The taste is very bittersweet, tannins and peaty notes, vinegar, raw onion, I must admit this isn't a very good whisky, or even close to that. Perhaps some water will help. With water it turns sweeter, some molasses spirit, grapefruit, peat and wool. Grassy and peaty, a bit like some Bladnochs I've tried, but its still an Ardmore way under par.

This tastings big disappointment: 4



Next tasting: Laphroaig Distillery

Tasting Springbank Distillery from 0-50 PPM

I know some says there's 55PPM in Longrow, I guess it probably varies, but always stays at around 50PPM. PPM means "parts per million" and is the scale the distillers uses to define how much peat there is in a whisky. 0PPM is the Hazelburn, a non-peated Springbank, both Hazelburn and Longrow will be tasted today alongside some Springbanks.



Hazelburn 12yo 46% OB

This is the most current version of Hazelburn, as Springbank pretty recently started putting non-peated whisky on the market. Golden amber color. It smells peppery, oaky, burnt, almost a bit vile, I definitely wasn't expecting this. Almost some coastal notes, Old Pulteney is coming to mind. Some grassy and herbal notes too. The taste is on pecan nuts, peppery and spicy, cumin, ginger, yeasty, needs some water to open up I think. It becomes sweeter, more mellow, apricots, peaches, honey, spicy, red paprika, prickles down the throat. A small monster in its own way.

Kicks more than the recent Longrows and Springbanks I've tried: 5.5


Springbank 13yo 1996-2009 57.1% OB for Milano Whisky Festival 2009 cask#264

I've only tried a Glenlivet for the Milano Whisky Festival before, but since as they get their bottlings from the more reputed distilleries in Scotland it seems a festival to take note of. This one comes from a fino sherry cask. Orange/amber hue. It smells of wheat, pine wood, orange zest, cinnamon, bacon, smoky. The taste is burnt, hot cinnamon, red bell peppers, chili, lime, and, I must tell you right now, a nutty aftertaste that sits for a very long time. Hot cinnamon on the palate and an ever-long finish on sweet nutty notes. I could probably dig up some more notes on this one, but that would only be the background choir on this concert.

Extremely rich and good fino-casked whisky, a whisky with a temper: 8.5


Springbank 19yo 1992-2011 46% Berry Bros & Rudd cask#61

The label calls this one "Peat-Smoked", perhaps its a camouflaged Longrow? I imagine this very pale whisky comes from a bourbon cask of some kind. It smells of peaty, wheat, orange zest, lemon, meringue, vanilla, smoky, oaky, vegetable broth, caramel. The taste is sweet, vanilla, sour notes, lemon, sour cream, carrots, vanilla mints, peppermint, very sweet and light, and not peaty at all in my mouth. This is light and easy Springbank, not one of my favs I'm afraid.

If tasted blind I's say this was a Bladnoch or Tomintoul: 4


Longrow NAS 46% OB

No age statement on this one, but peated whiskies aren't usually as depended on a lot of time in wood as non-peated whisky. Many young Laphroaigs has proved that over the years, and now the young Octomores and Port Charlottes does exactly the same. The color is light hazy golden. It smells of peaty, peppery notes, Old Ballantruan? Pine wood, olive oil, grassy, peat, chlorine, sweet and bitter, lemongrass, papaya, lime and caramel, intriguing. The taste is sweet, peppery, aniseeds, grassy, quite bitter, more than peaty. I wish this whisky wasn't so "obviously young". I got the same sensation while tasting the Kilchoman 2010 Winter the other day.

This whisky is not nearly matured for long enough: 3


Springbank 23yo 53.7% James MacArthur's cask3226

I've already tried 2cl of this version some years ago, lets give it another shot. The color is golden. It smells of heather, mint, caramel, ashes, fresh, vegetal, green apples and tzatziki, even curry. Excellent Springbank thus far. The taste is of sweet licorice, almonds, marzipan, menthol, lemon drops, peppery, leather, mint leaves, grassy, horseradish, strong but not oaky or peppery, gentle, firm and strong, a whisky that has it all, really.

Great stuff, a natural and fresh Springbank: 8


Springbank 39yo 1969-2008 57.8% Chieftain's Choice cask#794

This is about the oldest Springbank I've ever had, should be interesting. From a sherry butt. Golden color. It smells of honey, butterscotch, peppery, flinty, bitter limes, rounded and superb, again these fresh minty hints of thyme, mint leaves and basil, fresh indeed. The taste is sweet, zest, fresh fruits, oranges, beetroots, pineapple, lime, watermelon, kiwi, pears, just about as fruity as a whisky gets. The finish is drying, peppery and very long.

Superb stuff, just like the JMcA: 8


Springbank 10yo 1995-2001 58.4% Blackadder Raw Cask cask#139

From a sherry pipe, only reaching a number of 144 bottles. A small amontillado butt, or cask if you like then. The color is amber. It smells sweet, stewed onions, garlic, pistachio, onions, peat, caramel, dark chocolate. The taste is bittersweet, coconuts, oily, flinty, pineapples, quite a bit of bitter-fruityness in this one. Even more gingerbread, pears, peaches, figs, raisins, sweet fruits. About as perfect as it gets at this age. A Superb Springbank.

One of the most underestimated IB's out there: 8.5



Next tasting: Ardmore Distillery

Tasting 2 peated Tobermories, or Ledaig as they're called

One could say that Ledaig is Tobermory's equivalence to Port Charlotte at Bruichladdich. Heavily peated and usually bottled at a young age.



















Ledaig 10yo 1992-2002 45% Blackadder cask#115

White wine color on this youngster, 10 years on wood and 10 years on glass, what to expect? It smells peaty, ashy, bonfire, garden leaves, beer, medicinal, oysters, salt, seaweed, dried fish. This is about as close to Islay as you come tastewise, without being there. The taste is peaty, peppery, vanilla, bananas, lemon, the low strength makes the palate quite short and there is not much of a finish in this one. But still its a good whisky I believe would've been great at CS.

A perfect example of a 5.5 in my book: 5.5


Ledaig 7yo 2005-2012 63.5% Big Market

A much more recent bottling, and at CS indeed. But very young. I remember there was some raving reviews of a 4 or 5yo some years back. I believe it was a Berry Bros & Rudd bottling. Big Market bottles 4cl miniatures, not 5cl. The color is light golden. It smells of alcohol, spirity, peaty, seems a bit too much, I'll give it some 15 minutes. Now it seems weeter on the nose, flour sugar, peaty, vanilla, peppery, lemon, ginger, smoky. The taste is peppery, peaty, salty, peanuts, olive oil, oranges, honey, smoke, lime, linseeds, cream cheese, spicy. This is, for me, a bit unfinished, but if you like your young CS Laphroaig, you'll definitively enjoy this a lot.

Young, raw, spirity, but beyond that, excellent coastal whisky: 7.5



Next tasting: Springbank Distillery

Starting the peaty Sessions with two Arrans, one from a peated cask.

Arran, not much peat here, but one of these should out-peat the other one.












Arran NAS 2012 53.2% OB The Devil's Punch Bowl

A new bottling from Arran, they seem to have done a lot of experimentation in their young years as a distillery. A good thing as they are then able to easier see what sells lots and what sells less. Nutty golden color. It smells oaky, minty, banana, vanilla, coconut, honey, floral, salty, austere, lemon zest. The taste is of light, gentle honey and smoked paprika on the palate, a lot of vegetal notes and not many coastal ones in this. Peppery on the finish. Surely the lightest Arran whisky I've ever tried.

Not a fluke, though it surely sticks out from the rest of the OB's: 6


Arran 6yo 2005-2011 55% OB for the Nectar Belgium cask#124

So, not that much of a peaty start, but a peated cask should at least give some hints of smoke, such as Glenfiddich's Chaoran Reserve if anyone remembers that. Chaoran reserve was a Glenfiddich who had been matured in a cask from Islay which previously held peated whisky. So, fun to try this one anyway. From a peated bourbon cask, the label states. At only 6 years and down to 55% already? It smells of oak, peat smoke but not too much, more coastal this time, shrimps, sea weed, salty, burnt notes. The taste is sweet, banana, ginger, turmeric, cumin, vanilla, waxy, straw, very little peat now. Not too far from the DPB in some aspects. The finish is dry, licorice, vanilla and white paprika.

If a cask is this good at 6yo, who knows what it could be at 12 or 18: 6



Next tasting: Ledaig/Tobermory Distillery

Tasting 4 Aberlours

Trying two older CS Aberlours against two very young ones from the A'bunadh-series. It'll be fun!











Aberlour 20yo 1976-1996 51% OB for Cairngorm Whisky Centre

It seems Cairngorm Whisky Centre was put to sleep by their owners back in 2010. Golden brown hue. It smells of rich toffee and creamy sherried notes. Sweet sherry, cinnamon, honey, caramel, milk chocolate, roasted almonds is some of the notes I get from this one. The taste is marzipan, cinnamon, cocoa, caramel, honey, very clean and sweet, with a small peat nuance in the finish. To provide this with a top score it would've needed a bit more of a finish, but the nose and palate are superb.

One of my fav Aberlours: 8


Aberlour 21yo 1989-2011 57.5% Cadenhead's

From a bourbon hogshead, we don't see many of those from Aberlour these days. The color is white wine. It smells of vanilla and peppery notes, rhubarb, root vegetables, beetroot and parsnip in particular. Parmesan cheese as well. The taste is thick, sweet, oaky, vanilla, cream liqueur, eggnog, spearmint, chalk. It's a nice one, and very unusual from this distillery, but the concentrated thick sweetness on the palate makes it a "must have" whisky in my book. The finish is peppery, burnt, and a bit drying.

I need to get a bottle of this, just because of the palate: 8


Aberlour NAS 59.8% OB A'bunadh batch#37

I got 1cl of this added to a purchase I made at Loch Fyne Whiskies, much recommended web-shop. Or if in Scotland to visit in person. I've never ever tasted a sample this small, so let's see how this goes, please don't take these notes as a full whisky-experience. Hmm... When pouring it shows its about 0.5cl, but I love a good challenge. The color is golden brown. It smells of ashes, dry sherry, cinnamon, egg yolks, resinous, ammonium, bath soap, mustard, heavy sherry influence as one could imagine. The taste is burnt, cinnamon, orange zest, honey, licorice, coriander, thyme, sweet, rhubarb, a bit bitter and drying. Now here's my problem, this I think is a whisky that could've worked perfectly with water added, but now there's nothing left to add it to. So, I won't provide any scores for this one, but I must say that the little I got was very good.


Aberlour NAS 59.8% OB A'bunadh batch#10

The earliest of the batches I've tried. The color is golden brown. It smells of leather, tobacco, sherry sweetness, oaky, cinnamon, caramel, rice vinegar, plums, coca cola. The taste is thick, ammonium, oloroso sherry, spicy, hot spicy cinnamon, chillies, very powerful, lets add some water. Now it turns sweeter, and oakier, more peppery. I have my suspicions these A'bunadhs are drawn from very small casks. I would not recommend water to this one peppery notes overruns the nice oloroso notes as it initially becomes a bit sweeter than when bare, but after that the oakiness and peppery notes overruns the nice oloroso notes.

Without water I'll give it no less than: 8



Next tasting: Starting a new line of peaty sessions with some Arran (?...)

Tasting 5 Port Charlottes

Port Charlotte is the peatier version of Bruichladdich, although not as peaty as Octomore, at 40ppm it is the equivalent of what Port Ellen was. Let's hope the spirits compares in more than just the peat level.






Port Charlotte 6yo 2002-2009 46% OB for www.whiskyauction.com "Baffo forever" cask#1170 btl.227/480

Thomas Krüger, owner of whiskyauction.com, have had some Port Charlottes in this series, only Port Charlottes actually, and this is the 6th edition. Light golden hue. It smells of honey, aniseed, herbal bitters, rosemary, vanilla, apricot marmalade, dark coffee, minced garlic, banana, minty, camphor, licorice, intense sweet notes. Except a more modest peat character it isn't far from some Octomores. The taste is peppery, sweet, vanilla, honey, earthy, leather, acrylic, wax, stearic, peaty sweet notes. Seems well matured for its 6 years only. An expressive cask.

Great expectations for future Port Charlottes: 8


Port Charlotte 9yo 59.2% OB PC 9

You can easily follow how old the most recent Port Charlotte has become by looking at the number after the "PC" on the latest OBs. I can't weight till they get to 15, 18 or even 20, Then we'll see its true potential. The color is amber. This one smells of tangerine, leather, cinnamon, onions, custard, raisins, cheddar, honey, certainly some sherried casks in the mix here. The taste is bittersweet, red berries, oily, peaty, bitter sherried notes, white grapes, lime zest.

Still a bit raw this one, but in a couple years it'll be superb: 6.5


Port Charlotte 9yo 2002-2012 63.1% Malts of Scotland cask#12034

This one, from an IB whom has bottled probably more PCs than any other thus far. I hope they'll keep doing that. From a sherry hogshead. Some strength in this youngster.The color is light golden. It smells of sweet, nutty, caramel, cinnamon, creamy, peaches, honey, very rich and sweet, not as peaty this time around. This one reminds me of a fantastic Laphroaig Port Wood I had a year or two back, bottled for Whisky & Cigars Berlin. The taste is sweet, drying, oaky, peppery, tongue-prickling, I believe I'll even add some water to this even though its a peat bomb. Now it turns sweeter, more drying and bitter, some earthy notes, rubber, bitter, quite some off-notes now.

The nose was utterly superb, but the rest left some weird tastes: 6


Port Charlotte 7yo 63.5% Whisky-Doris cask#1171

Sister/brother/neighbor cask to the very good one bottled for Whiskyauction. I hope this one will be climbing up towards an 8 being bottled at CS. But then again, it could be a major fluke. Light amber color. It smells of peaty, peppery, chillies, oaky, dried herbs, rubbery, lime rind, ginger, orange zest, vanilla. The taste is sweet, drying, wheat, onion soup, grainy, time to add some water. With water it turnsmore custardy, but still mostly dry and peppery. This is a bit too young I'm afraid, raw peaty character and very spirity.

Not nearly as good as the cask#1170: 4


Port Charlotte 10yo 2001-2011 66.3% Malts of Scotland cask#11017

From a white rioja hogshead, White Rioja is a wine produced of several types of grapes and haven't got the best of reputation in the wine world. But any cask goes, or went as some might say these days, at Bruichladdich. The color is amber. It smells of sweet, nectarine, tangerines, kiwi, exotic fruits. very sweet and light PC. The taste is burnt, vanilla, peaty and peppery, almost a bit harsh, drying, yeasty, wheat, black peppers, chalk. This needs water, or else I'm totally lost. With water it turns sweet, bitter, vodka jello shots, very weird, I wish wouldn't be the conclusion of this otherwise promising tasting. But fear not, there's plenty more Port Charlotte to come.

This is a bitter, yeasty and very raw spirit: 3



Next tasting:

Tasting 2 Glencraigs from Glenburgie Distillery

Glen Craig used to be distilled on Lomond Stills at Glenburgie Distillery, they are now removed and Glencraig is therefore no longer in production. The only distillery in Scotland which still uses a Lomond still is Scapa.






Glencraig 34yo 1974-2009 42.4% Duncan Taylor cask#2922

This was actually supposed to be a 3cl sample, but in my glass its right below 2cl fill. I'll try to make the best of it. The color is light golden. It smells of hay, spirity, burnt, floral and quite fresh despite its age. But its a very strange malt whisky, hard to describe, spirity and malty, but not much else in this. The taste is sweet, banana and vanilla, oaky, tinned mangos and pineapple. Very short and light. The finish is short and peppery.

Not bad, but for its age and price, there are far better ones out there: 4.5


Glencraig 30yo 1974-2005 49.6% SMWS 104.4 "Ashes in a Grate"

I've had this once before, but I do not recall what I rated it, so just for comparisons sake, I'll try this once again. The color is light golden. It smells of sweet, camphor, caramel, wheat, vanilla, no ashes yet. Just like the DT, its a very light and easy whisky so far, not much going on. The taste is peppery, smoky, spearmint, vanilla, dark berries, onions, lemon zest. Again its a bit hard to detect much in this spirit, but still far more complex than the DT. The finish is peppery.

Light and fruity, a summers day malt with some smoke: 6.5



Next tasting: Abrlour Distillery

Tasting 6 Fettercairns at CS

I've been enjoying some Fettercairns from my collection lately, and did sample a couple of them to review for this site. Those, one sample from whiskysamples.eu and three currently open Cadenhead's in this tasting.






Fettercairn 23yo 1989-2012 46.3% Blackadder Raw Cask cask#1348

I've had many 1989's from fettercairn, some very good, some not that great, lets see what the great bottlers of Blackadder has chosen. The color is matt golden, with some small cask sediments. It smells of oaky, glue, aniseed, vanilla, furniture polish, oaky, licorice, mint leaves, juniper berries, sweet and incredibly gentle and really stupendous nose. Rich nougat and almonds as well. The taste is sweet, apples, vanilla, green grapes, kiwi, strawberries, fresh, caramel, camphor, a fruity dram. The finish is on grape soda, tonic water, onions and white pepper.

Complex nose, fruity and elegant on the palate, a bit of bite in the finish: 8.5


Fettercairn 16yo 1989-2005 55.9% Scott's Selection

Also distilled in 1989, let's hope the younger age doesn't hold back all those great notes I found in the Blackadder. The color is golden. It smells of tobacco, leather, peppery, bitter herbs, feta cheese, please note that this sample comes from the finish of the bottle. A newly opened bottle will provide a bit more freshness in my recollection. The taste is all on bitter sweet, cactus, licorice, lime zest, stout, guinness, quite a lot of dark beer-notes in this one. Sweet cinnamon, oranges, vanilla, sweet and pleasant finish. The palate is where this whisky hits its strive, the finish and the nose is a bit more disappointing unfortunately.

Another elegant and complex Fettercairn: 7


Fettercairn 10yo 1992-2002 60.2% James MacArthur's Old master's cask#002

This cask was bottled twice, both in 2002 and 2003, and I remember the 2003 version to be superb. The color is light golden. It smells of bitter, peppery notes, grassy, dry, spirity, very raw-ish, rubber, herbal. The taste is sweet, spirity, gin, genever, even vodka, but little whisky notes. Very bitter and spirity, and thats mostly what I get from this one. It's funny to see how a cask bottled twice can be so superb just one year after the first bottling.

Too raw, for a CS Fettercairn, this is a new low by far, for me: 2


Fettercairn 10yo 1993-2003 60.7% Cadenhead's

Cadenhead's have bottled three Fettercairns (or more?) distilled in 1993. After the great 1989s and foul 1992 I hope this year will be another high. The color is light golden. It smells peaty(?!?), oaky, spirity, peppery, austere, pretty straight-forward and rough. The taste is floral and peppery, like some high strength Bladnoch, just with a much more bitter finish. I find it hard to describe it any better. Maybe some water will help. 2 1/2 teaspoons added. Now it turns sweeter, lighter, vanilla, honey, biscuity, grainy. still a bit bitter and harsh, peppery to say the least. A whisky for those who dare.

Nothing refined in this: 4


Fettercairn 13yo 1993-2007 59% Cadenhead's

This cask, a bourbon hogshead have gotten 3 more years to maneuver the spirit. The color is light golden. It smells of vanilla, lemon zest, pastry, bakery, really fresh and clean. Seems to have come a long way since the 10yo, but of course, its not the same cask. The taste is sweet, oaky, citrussy, lemon and grapefruit, ginger, very bitter, vanilla, heather, oaky, drying. I'll add some water. Now it turns very sweet, wheat bread, ginger cookies, syrup, honey, much better actually but you gotta be a bit of a sweet-tooth to really enjoy this.

3 years difference and what a change: 7


Fettercairn 16yo 1993-2009 56.8% Cadenhead's

This one comes from a rum hogshead, and on contrary to what some believe, it is not a finishing, but its been 16 years in a rum hoggie. The color is light amber. It smells of pine oak, cigars, sugary, molasses, leather, ginger, pistachio, corn pastry, taco spices, pork sausage. The taste is all on rum, sweet licorice, raisins, honey, coca-cola, sweet stuff. This is one amazing malt even though it doesn't taste much of malt. I had one Ron Zacapa 21yo the other day, and this isn't far from it. The finish is on lemon meringuie, swet desserts, vanilla, all in all a superb whisky.

I've always wondered why there aren't many rum casks around, I still do: 8.5



Next tasting: Glencraigs from Glenburgie Distillery

Tasting 4 Tormores

Tormore surely isn't the first distillery that comes to mind when mentioning malt whiskies. But it is famous for its architecture and being the first distillery built in the 20th century, as late as 1958. Lets have some of this hard-to-find single malt.





Tormore 10yo 43% OB

I know this has been produced at 40%abv too. Golden color. It smells of mints, sugary, lemonade, sweet oak, very minty, weird... The taste is perfumy, malty, plastic, rubbery, floral, mint julep, very weird whisky. I can't find any obvious flaws, but this sure isn't malt territory, I mean, I've once tasted a mix of gin and bitter liqueur, that was a bit like this one.

I wouldn't buy a whole bottle without having tasted it first: 3.5


Tormore 21yo 1988-2009 51.9% Alambic Blassique cask#9417

This one was finished for 9 months in a Bas-Armagnac cask before being delivered, so to speak. Another weird one? The color is amber orange. It smells of sweet, cognac, armagnac, same thing isn't it? Heavy cognac notes, more cognac than whisky, with some toasted bread, perfumy and waxy. After some breathing it turns more oaky and malty. The taste is sweet, honey, bitter liqueur, ginger, raw onions, coleslaw, vinegar, lots of wood notes in this one.

The Bas-Armagnac cask is probably saving this whisky from a worse score: 4.5


Tormore 24yo 1988-2012 55.4% Malts of Scotland cask#12043

From a sherry butt. Same vintage as the AC, but a different wood. The color is brown. It smells of bitter, oaky, sherry, red wine, vinegar, kind of raw-ish. The taste is smooth, dry, dry oloroso? Amontillado? Adding some water now. Now it turns sweeter, more honey, cinnamon, touches of caramel and butter. More of a sherried highlander this time. Waxy, a bit like some Clynelishes I've had.

Nice stuff, but remember the water: 7


Tormore 13yo 1984-1997 63.9% Cadenhead's

At this wild strength, I hope this will be a winner.It smells peppery, dry white wine, oily, citrus, lamp oil, rubbery. The taste is a lot of black pepper, dry white wine, parmesan cheese, very drying, but in a good way. Also some rhubarb and smoked ham. This is great quality stuff, and a this strength, water is not needed in this one(!). I'd say its maybe my fav Tormore till this day. Peppery beyond anything else, but together with the great dry flavors this is a winner in my book.

Superb Tormore, where can I find more?: 8



Next tasting: Fettercairn Distillery

Tasting one Glenfarclas

A new-ish Glenfarclas expression today, one to try!





















Glenfarclas 105 20yo 57% OB

I'll be trying the pretty new 20yo version of the Glenfarclas 105, which I think could be good news for the Glenfarclas fans. But Why are they bottling a 20yo at 57%abv instead of just bottling it at CS? More profits? Surely not, they're not an IB. Better whisky? We all can add water to the whisky ourselves, not needed. I believe the 4000 bottles of this is a trial bottling to check its popularity, and if it is well taken onboard by the punters, It will be easy to recreate and have as part of the standard range, such as the NAS 105 now seems to have become. The color is smoky, earthy, cinnamon, heather, cloves, beetroot, waxy, perfumy, medium dry sherry, port wine, flinty. The taste is sweet, rich, honeyed, almonds, grape juice, sweet onions, apricots, rum, bittersweet sherry flavors, rich and fruity stuff with just the right amount of bitter and pepperiness.

Great Glenfarclas, keep going with this version: 8



Next tasting: Tormore Distillery

Tasting one young Glendronach

Another young sherried Glendronach, much like the "cask in a van"-editions we see these days. Except for the travelling of course.




















Glendronach 9yo 1987-1997 58.5% Signatory Vintage cask#57 btl.610/1230

From a sherry butt. Deep red-amber hue. It smells of honey, peppery, cinnamon, orange zest, oaky, lemon juice, spicy, chillies. The taste is sweet, peppery, soft licorice, needs a bit of water. Now it turns more leathery, cinnamon, honey, malt syrup, cane sugar, peas, earthy, great sherries expression. Now, I must say, having had the recent OB line-up the other day, Glendronach seems to be a whisky that really needs some water.

Sherry perfection: 8



Next tasting: Glenfarclas Distillery

tasting one Macallan

No photo here as it comes from a brown sample bottle, no visual impact. Anyway, I'm sensing there are further and further between the IB Macallans and special bottlings these days, or at least the affordable ones. Are we starting to get close to the aforementioned crack in the whisky market?



Macallan 12yo 2007 45.6 OB Gran Reserva

Brown color on this one. Perhaps some older vintages included in the mix? It smells of sherry, sweet oloroso, nutmeg, cinnamon, red wine, sweet, caramel, old Macallan sherried style. The taste is sweet, "old attic", leather, honey, peppery, orange marmalade, oloroso, cinnamon, boiled herbs/herb stock.The finish is peppery, long, bitter and doesn't follow up the nice palate.

A style that will almost disappear in years to come I'm afraid: 7



Next tasting: Glendronach Distillery

tasting 3 Linkwoods with great expectations

Linkwood is usually an affordable favorite among IB's so therefore there are always a big variety of Linkwoods available these days. Let's have a look at two heavily sherried ones and one from The Whisky Connoisseur.






Linkwood 17yo 1979-1996 46% Murray McDavid cask#3016

This is from a fresh sherry cask, not a refill. The color is brown. It smells of cinnamon, cardamum, leather, tobacco, caramel, malt syrup, honey, nice sherried style. The taste is bitter, dry, leather, coffee, tobacco, spicy cinnamon, oregano, basil leaves, tamarind. Adding some water. Now it turns lighter, more caramel, sugar, coconut, strawberry jam, orange marmalade, very fruity and sweet now. I'd say this is better without water added, even if its certainly more sip-able with some.

Fine Linkwood, but I think this could've been a winner at CS: 5


Linkwood/Spyniemor 22yo 1972-1994 51.8% The Whisky Connoisseur

It seems all the bottlings today was bottled in the 90's, so quite some old Linkwoods then, bottle maturation? The color on this one is amber golden. It smells of sea reek, old fishing boats and that sort of stuff, boiled crab, salt water, a really coastal Linkwood? becomes more fresh with time. The taste is sweet, maize, malty, onions, cedar wood, pickles, lime rind, sugar, fruity, zesty, strawberries, honey, fantastic stuff. The finish is peppery, raw-ish, oaky, but that's not a problem, it actually creates a nice contrast to the multi-faceted palate.

Taste and treasure, great stuff: 8


Linkwood 21yo 1969-1991 55.8% Cadenhead's

A sherried one from Cadenhead's, I remember some of them, well many of the actually, being sherried and fantastic. Those bottlings are becoming scarcer as we speak, so if you got one laying around, now is as good of a time as ever to try something unique without them fanfares and bright lights going off in your head when opening the bottle. Remember, tasting a brora against a linkwood, most people will immediately put the Brora a couple points ahead just for the rareness of the drink. So, I guess in years to come, people will do the exact thing if they compare sherried whiskies with bourboned ones. The color on this one is dark brown. It smells of cinnamon, resinous, figs, dates, dark grapes, camphor, engine oil, sawdust, ammonium, dark chocolate, raisins, superb old style sherry. The taste is of sweet rum, dark grapes, onions, leather, tobacco, cinnamon, juniper berries, oaky. Time for some water. Now it turns sweeter, more crisp, hay, ammonium, chlorine, dark grapes, dry port wine, sugar, oloroso sherry, red wine vinegar, just as good with water as bare.

Incredible stuff, I could go on with this for hours: 9



Next tasting: Macallan Distillery

Tasting 3 Glengoynes

Its been awhile since last time I had some Glengoynes, usually very good whisky. Let's enjoy three more.











Glengoyne 13yo 1998-2012 52.7% Malts of Scotland for Finest Spirits 2012 cask#12003

I love these miniatures from Master of Malt, as not all of us can afford all our whiskies in 0.7l bottles. A nice way to try a whisky to see if its worth the trouble of buying a big bottle. The color is dark amber/orange-brown. It smells of sweet perfume, oloroso, btw its from a sherry hogshead, oaky, silky smooth, cinnamon, oranges, really a classic sherried Glengoyne profile. The taste is sweet, honey, cinnamon, chilies, spicy, oaky, wax, leather, acidic, bonfire, banana leaves, a bitter and dryish finish on the one. I know many Glengoyne fans would adore this one, and I surely anjoyed it a lot.

Nice Glengoyne, reminds me a bit of the 100proof 12yo standard: 6


Glengoyne 14yo 1997-2011 57.8% OB cask#1546

This one comes from a bourbon hogshead, which should usually make for a llighter dram, but thats not always the case. Golden color. It smells of oak, cigarette smoke, vanilla, malty, light, minty sweets. The taste is smooth, sweet, peppery, bitters, very good Glengoyne, sort of a flawless perfect youngster. The finish is very long and peppery and has what the palate at first might lack, some complexity.

All in all a very good Glengoyne: 8


Glengoyne 11yo 2000-2011 59.8% OB cask#1181

This one comes from a sherry butt. Quite young for a butt draw. Dark brown color. It smells rich, resinous, sulphury, cileathery, peppery, nnamon, butter, honey, malt syrup, bacon, smoky(not peaty). The taste is leathery and peppery, needs water I think, also very dry at first, for the real sherry-lovers. With water it gets more musty, dirty, tannic, a bit of a blur this one, I can hardly enjoy it to be frank.

Sherry-bomb without finesse: 3



Next tasting: Linkwood Distillery

Tasting 6 Fettercairns at CS

I've been enjoying some Fettercairns from my collection lately, and did sample a couple of them to review for this site. Those, one sample from whiskysamples.eu and three currently open Cadenhead's in this tasting.






Fettercairn 23yo 1989-2012 46.3% Blackadder Raw Cask cask#1348

I've had many 1989's from fettercairn, some very good, some not that great, lets see what the great bottlers of Blackadder has chosen. The color is matt golden, with some small cask sediments. It smells of oaky, glue, aniseed, vanilla, furniture polish, oaky, licorice, mint leaves, juniper berries, sweet and incredibly gentle and really stupendous nose. Rich nougat and almonds as well. The taste is sweet, apples, vanilla, green grapes, kiwi, strawberries, fresh, caramel, camphor, a fruity dram. The finish is on grape soda, tonic water, onions and white pepper.

Complex nose, fruity and elegant on the palate, a bit of bite in the finish: 8.5


Fettercairn 16yo 1989-2005 55.9% Scott's Selection

Also distilled in 1989, let's hope the younger age doesn't hold back all those great notes I found in the Blackadder. The color is golden. It smells of tobacco, leather, peppery, bitter herbs, feta cheese, please note that this sample comes from the finish of the bottle. A newly opened bottle will provide a bit more freshness in my recollection. The taste is all on bitter sweet, cactus, licorice, lime zest, stout, guinness, quite a lot of dark beer-notes in this one. Sweet cinnamon, oranges, vanilla, sweet and pleasant finish. The palate is where this whisky hits its strive, the finish and the nose is a bit more disappointing unfortunately.

Another elegant and complex Fettercairn: 7


Fettercairn 10yo 1992-2002 60.2% James MacArthur's Old master's cask#002

This cask was bottled twice, both in 2002 and 2003, and I remember the 2003 version to be superb. The color is light golden. It smells of bitter, peppery notes, grassy, dry, spirity, very raw-ish, rubber, herbal. The taste is sweet, spirity, gin, genever, even vodka, but little whisky notes. Very bitter and spirity, and thats mostly what I get from this one. It's funny to see how a cask bottled twice can be so superb just one year after the first bottling.

Too raw, for a CS Fettercairn, this is a new low by far, for me: 2


Fettercairn 10yo 1993-2003 60.7% Cadenhead's

Cadenhead's have bottled three Fettercairns (or more?) distilled in 1993. After the great 1989s and foul 1992 I hope this year will be another high. The color is light golden. It smells peaty(?!?), oaky, spirity, peppery, austere, pretty straight-forward and rough. The taste is floral and peppery, like some high strength Bladnoch, just with a much more bitter finish. I find it hard to describe it any better. Maybe some water will help. 2 1/2 teaspoons added. Now it turns sweeter, lighter, vanilla, honey, biscuity, grainy. still a bit bitter and harsh, peppery to say the least. A whisky for those who dare.

Nothing refined in this: 4


Fettercairn 13yo 1993-2007 59% Cadenhead's

This cask, a bourbon hogshead have gotten 3 more years to maneuver the spirit. The color is light golden. It smells of vanilla, lemon zest, pastry, bakery, really fresh and clean. Seems to have come a long way since the 10yo, but of course, its not the same cask. The taste is sweet, oaky, citrussy, lemon and grapefruit, ginger, very bitter, vanilla, heather, oaky, drying. I'll add some water. Now it turns very sweet, wheat bread, ginger cookies, syrup, honey, much better actually but you gotta be a bit of a sweet-tooth to really enjoy this.

3 years difference and what a change: 7


Fettercairn 16yo 1993-2009 56.8% Cadenhead's

This one comes from a rum hogshead, and on contrary to what some believe, it is not a finishing, but its been 16 years in a rum hoggie. The color is light amber. It smells of pine oak, cigars, sugary, molasses, leather, ginger, pistachio, corn pastry, taco spices, pork sausage. The taste is all on rum, sweet licorice, raisins, honey, coca-cola, sweet stuff. This is one amazing malt even though it doesn't taste much of malt. I had one Ron Zacapa 21yo the other day, and this isn't far from it. The finish is on lemon meringuie, swet desserts, vanilla, all in all a superb whisky.

I've always wondered why there aren't many rum casks around, I still do: 8.5



Next tasting: Glencraigs from Glenburgie Distillery

Tasting 3 Mannochmores

Mannochmore is a small distillery which produces whisky every other year, and are owned by Diageo. I believe this distillery could be closed if it weren't for their rich owners, that I believe still keeps this distillery open more as a curiosity than something to make money off of. It shares staff with Glenlossie, but somehow one of the distilleries has got a substantially better reputation than the other. I'm hoping this small distillery will show some great bottlings in years to come and maybe get a bit of word around.



Mannochmore 22yo 1978-2000 55.8% Scott's Selection

I've never found Talisker, Ardbeg, Macallan or Longmorn from Scott´s, instead I find Mannochmore, Craigellachie, Fettercairn, Balmenach and other less recognized malts, not that their necessarily of inferior standard. But it seems by choosing whiskies from distilleries with a lesser popularity, the good casks may come at a cheaper price, or at least I hope so. So, look out for possible scoops from Scott's Selection. The color on this one is amber. It smells of oak, mud, coleslaw, a bit sour-bitter and dirty, goes on with pickled cucumber, oregano, yeast, playful little thing. The taste is of ginger, white wine, gooseberries, peppermint, red paprika, red grapes, very unusual, but nevertheless a great whisky. I believe there's some fino-casks involved here.

A bit like a whisky-version of sangria: 7


Mannochmore 11yo 1990-2011 59.8% James MacArthur's cask#2755

James MacArthur's is another IB from where you can find great whiskies at tolerable prices. I have done many times. This is a high strength youngster from Mannochmore, which I think, if good, could be a goldmine for those about to dare put their money into it. Just look at all the great whisky from Kilchoman even at only 6(or is it 7?) years at most. The color on this one is light golden. It smells of honey and vanilla, barbecue smoke, ashes, bubble gum, pear soda, very sweet and weird, artificially made fruity flavors is what comes to mind. The taste is sweet, grapefruit, mango, bananas, lime, sweet oranges, white grapes, peaches, a real fruitbomb. Almost reminds me of some sweet white rums. It's not nearly as heavy and complex as the SS, but its still a great whisky on its own, one to enjoy whenever, wherever, it will never disappoint.

Superb everyday dram: 7


Mannochmore 16yo 1977-1994 61% Cadenhead's

Ending this small session with a high strength Cadenhead's, a lot of great whiskies in this series, especially the sherried ones. The color on this one is amber. It smells spirity, sweet, a bit like the flavors you find if chewing a banana leaf. Bittersweet, a bit spirity, raw, minty, more oaky and malt, not nearly as refined as the SS and JMcA. Time to taste. It tastes of dry sherry, smoky aromas, tobacco, red onions, honey, coconut juice, cherries, thick, leather, rubber, cinnamon, pomegranate, starfruit, aniseeds, another fruity sensation from this distillery.

I think, due to the added spicy richness, this is my fav tonight: 8



Next tasting: Glengoyne Distillery