01/10/2017 The Whisky Show 2017 (Day 2 -- Part 1)

The story starts here.

First, breakfast. We go back to The Modern Pantry and all have the Dhansak veal mince omelette. I had it yesterday and loved it. Instead of the green juice, I take the orange one. Full of carrot, ginger ad other healthy stuff. The whole sorts me out.

A quick walk takes us to the venue, where the queues are already long, but they are made enjoyable by some sharing souls (chiefly PS who brought the 6th release of Brora and other bits and bobs). I pour my Benriach 1976/1991 (40%, Gordon & MacPhail Connoisseurs Choice) to whomever cares to try it, and we are in in no time at all.

We never made it to the Loch Lomond stand, yesterday, so it feels right to start there, today. GM recognises me from the previous years and teases me for not joining them yesterday. Fair enough. There is a lot of work, here.

JS asks OB, dom666 and me if we want to attend a mini tasting in the Secret Garden on the theme Japanese whisky. OB dares not join -- after all, he cannot place Japan on the map. dom666 and I say yes. A chance to sit down and relax. With Dave Broom.

I manage to catch the very Dave Broom for a second and exchange a few words, mostly about our surreal encounter on Islay, this summer. We will see him on Wednesday for another shindig. He confirms the content will not be the same. It is a yes for the Secret Garden, then.

Back to Loch Lomond.

Glen Scotia Double Cask (46%, OB, 15121F/15120B, b. ca 2017): nose: cut apples, apple crumble and a minimum of smoke. Mouth: hot custard poured on apple crumble. Can you tell I am looking forward to dessert? Finish: slightly dry, it has roasted apples, tarte tatin and a drop of caramel. 7/10

Glen Scotia Victoriana (51.5%, OB, 19121F/19121B, b. ca 2017): nose: this is manlier, with petrol, metallic tools and lime, maybe cold, diluted coffee. Mouth: apple compote on a cast-iron stove, metal and smoke. The whole is gentle, though. Finish: long, with warm compote and hot iron, as well as dark chocolate and a drop of black coffee. This reminds me of the fabulous 12yo we had in Dornoch. 8/10

Glen Scotia 25yo (48.8%, OB, American Oak Barrels, b.2017, 16122F/16122B): nose: butterscotch, shortbread, sweet and salty, with caramelised honey and sea-salted caramel. Mouth: soft, creamy, with lots of salt and shortbread. Finish: salty shortbread and pastry. This is great. 9/10

Inchmoan 12yo (46%, OB Island Collection, 15531F/15530B, b. ca 2017): this Inchmoan is made in three different types of stills (pot, Lomond and Coffey), matured separately, then married together. Nose: lots of bandages, coal and smoke from a stove. Mouth: soft, velvety and milky. Finish: peat, burnt wood, honey and roasted corn. I like this. 7/10

Inchmoan 1992/2017 (48.6%, OB Island Collection Vintage Release, Refill Bourbon Barrels): this one, we are told, is made in two types of stills only (pot and Lomond, I think), then matured separately and married. Nose: gentle, with peach and heavily-faded leather. Mouth: it is a bit more acidic here, but still soft and gentle, with unripe mirabelle plum. Finish: finally, some peat appears, mild and pleasant, with a tiny bitterness. 8/10

Yes, good products again, at Loch Lomond. dom666 falls for their single grain, which is only called that because it is distilled in a Coffey still: it is in fact a silent malt -- 100% malted barley distilled in a Coffey still. The Japanese call that a Coffey malt, not bound by the SWA's rules.

Hunter Laing, here we come!

Tormore 28yo 1988/2017 (50%, Hunter Laing The Old Malt Cask, Sherry Butt, C#13189, 391b): nose: green hazelnut, unripe medlar, thin and spirit-y. Warm wood joins the game, alongside sweet green grapes. Mouth: yup, it has the sweetness of green grapes. Finish: nice, with the fruitiness and the sweetness of white wine, yet it feels a bit green for my liking. 7/10

Time for the Secret Garden, which is soon rechristened the Whisky Jungle. I immediately wonder if it is such a good idea after all. It is too early for me to need to sit down, and, let us face it, Japanese whisky is not exactly my bag. Nothing wrong with it; I simply have no time, money, or shelf space for it.

The Hakushu Distiller's Reserve (43%, OB imported by Morrison Bowmore, LX7 ALA): nose: super elegant, with jasmine and honeysuckle, honey and powdered sugar. Fresh. Mouth: delicate, custard-y and flowery. Finish: again, subtle, fruity, with flowers (jasmine) and honey. We had this last year, in this very garden, as part of a tasting on the theme peat. I detect no peat, this time. Broom claims there is a little of it, but I think he is on the sauce. 7/10

Hibiki Japanese Harmony (43%, Suntory Whisky imported by Beam Inc. UK): nose: very grain-like, with lots of chou dough and a touch of Virginia tobacco, soft chocolate and lychee. Mouth: creamy, velvety, with custard and milk-chocolate coulis. Finish: soft, sweet, dough-y, with chou dough, flower paste and jam. Succulent. 8/10

Nikka From the Barrel (51.4%, OB imported by La Maison du Whisky, 5-4-31, ?1506): the HRMC sticker is on the bottle code, hence the question mark. Nose: dried fruits (figs, dates) and a slightly medicinal note. Mouth: very velvety, with spices and nuts, hazelnut paste. Finish: nuts and overripe red apples. This is still not totally my style, but it is drinkable. 7/10

DB: "This is a bottle that fits in your hand. I'm from Glasgow. We don't always tend to use a glass."

Mars Komagatake (52%, Hombo Shinshu Nature of Shinshu imported by Number One Drinks Company): now, this is new to me! A whisky from Osaka. It is not imported into Europe, which explains. Courtesy of Dave. Nose: more farm-y, it is still elegant, with decaying red grapes. Mouth: more powerful, spicy as hell, whilst remaining a fruity type. Finish: big, powerful, with a subtle farm-y note and nuts. 7/10

DB: "This is a raucous, boisterous night out in Osaka!"

Nikka Coffey Malt (45%, OB imported by La Maison du Whisky, 6/08F38001): nose: lemon pie, custard and toffee. Mouth: pastry, toffee and a little custard. Banoffee pie is what it is! Very creamy. Finish: lots of grain character -- custard, banoffee pie, banana sponge cake, vanilla. 8/10

Chichibu 2012/2016 The Peated (54.5%, OB Ichiro's Malt imported by Number One Drinks, Bourbon Barrels, Sherry Butts, Hogsheads, 76350b, b#5200): nose: farm-y, in an elegant way. Mouth: custard, toffee, shortbread and a hint of smoke. Finish: hot custard, toffee, brownie, roasted beans -- though I do not think it is coffee. 7/10

DB: "The smoke is like cow breath." AND HE IS RIGHT!
tOMoH: "How do you know that?"

Well, it was a brilliant time, after all. Good whiskies, a nice presentation and some quiet tasting, rather than frantic elbowing at the stands.

We join up with the rest of the gang and imagine the bouncers touting: "Mitsubishis? Supermans? Masterclasses?"

We go for lunch. That mini-tasting had hefty pours and the water came late. I am not my usual self.

Read on here.