25/02/2018 Whisky Show Old & Rare (Day 2 -- Part 2)

A table for thirteen at the Butchershop. I am not hungry at all, but we need to keep the Swissky Mafia company.

...and comfort them for the smallest Coca-Cola bottle in the world

It takes the staff about an hour to bring us the food (I am not hungry and there are thirteen of us; this is not a complaint, but an observation). I have a potato and chive soup, then pork cheeks. The latter especially, is finger-licking good.

Potato and chives soup

Pork cheeks -- how could I resist?

Scallops

The staff comes back for dessert, though makes it rather clear they would prefer us not to. We are all full, anyhoo. The bill is a difficult exercise, but we manage to complete it successfully. The staff calls us three cabs.
The journey is delayed by tearful good-byes, and the driver is confused as to where we are going. He explains that when several taxis are needed, the first one at the scene gets the longest course -- that is why he is trying to understand where we are going. Distances are similar anyway -- we set off for the hotel.

The driver asks us where we are from, singles out my accent, then insults Belgium's football team (I do not care for football), which I answer with an unintentional insult of my own. JS is nervous that we will end up in a fight, but he is a sweet guy, really.
He asks us if we are here for the sport (I would not have known, but it was England vs. Scotland at the rugby stadium; Scotland won, much to the locals' delight); no, we are here for a whisky festival. He then tells us all sorts of porkies about (made-up) distilleries and whiskies one cannot get on this side of the Atlantic. I am wondering if I misunderstand him, or if he is winding us up. We opt for a stunned, admirative response to his anecdotes, rather than challenge his knowledge of whisky, but really, he would have been hard-pressed to find a worse bunch of people to teach about that subject.
The best has yet to come, though. He asks JS her name and where in the USA she is from and, upon hearing her answer:

Driver: "Here is a little something for you..."

***He sings Elvis Presley***

The six of us are speechless. This cabbie is serenading JS in front of all of us, adding the legendary adjective to this otherwise fantastic weekend. Completely surreal, and on par with last year's last night.

But we are not done, yet. Once back at the hotel, we invade CS's room, JS, the three remaining Swisskies (PG, CD and MD), CS and myself. CD starts pouring. We try everything blind. MV said earlier he wanted to rest.

Glenfarclas 59yo 1953/2013 The Coronation (51.1%, OB for the Queen's Jubilee, C#1669, 60b) (CD): because, really, how else does one top last year's Karuizawa for Nepal? Nose: fresh, with hemp and unripe tomato stems (that is from the official tasting notes -- and it is accurate!) Mouth: bandages, hemp again, fried stuff. Finish: marijuana, hemp and hessian. Amazing dram, if a little one-dimensional. 9/10

Different group, so I pour yesterday's leftovers.

Inchmurrin 20yo (40%, OB imported by T.A.C., b. late 1990s)

Glenesk 1982/1995 (40%, Gordon & MacPhail, IE/DBD)

*Knock-knock-knock*

Everyone brace themselves, convinced another guest will complain about the noise (we are laughing generously). I know better, but of course, I have been texting for a while, unnoticed. I open the door for pat gva to join us. He is welcomed by a roaring audience -- although, perhaps, they merely spotted the bottle in his hands. :-)

Chilling in CS's room

Glen Ord 32yo 1975/2008 (46.4%, Monnier Trading, Bourbon Cask, C#9241, 204b) (PG): nose: peppermint and cut pears. Mouth: fiery pepper, sprinkled over a lot of fruits. Finish: soft, mellow, with lots of boiling compote and added pepper. Excellent. 9/10

Beef jamon and a Swiss army knife
You could not make it up

CD plays the Speyside song, which amuses us greatly.

Caol Ila 12yo (43%, OB imported by Zenith) (MD): nose: much more farm-y than I expected from it. Manure and hot sand. Mouth: soft at first, then earth and sand come out, with gentle spices. Finish: long, earthy and coastal, with lots of seashells. 9/10

PG: "Good, but not as good as the Intertrade."
CD: "That Intertrade was in my top 50 Caol Ilas ever."

Bowmore 19yo 1998/2017 (54.3%, OB The Fèis Ìle Collection 2017, First Fill Sherry Puncheon, C#57) (MD): nose: very sherried, with earth, seaweed, cockles and chocolate. Mouth: molasses, lots of ground pepper (CD says capsicum, but he is drunk); this is concentrated. Finish: cigar ash, cigar leaves, chocolate, earth, with a minor coastal influence. The cigar ash is the strongest, followed by chocolate. 7/10

Glen Grant 40yo 1972/2012 (51.6%, Maltbarn, Sherry Cask, 49b) (JS): I take no notes; this still slays. Even after that big Bowmore, it slays.

Talisker d.1957 100° Proof (57%, Gordon & MacPhail, b.1970s) (pat gva): this explains the roaring when pat gva entered the room. Nose: fresh, fruity and peppery. Mouth: punchy, peppery -- very peppery. The power smothers the fruit of the triple distillation (edit: probably because Talisker has not triple-distilled since 1928...); peach is in the background, but shy, so shy. Finish: yep, peppery, smoky, with fruit, lingering in the background. Wonderful, though I prefer it the 70° Proof; it feels more balanced to me. 9/10



We disband around 1:00. What a night!

The following morning is time to bid those we meet at breakfast farewell, collect a bit of recent shopping, then the train to London.

25/02/2018 Whisky Show Old & Rare (Day 2 -- Part 1)

7:30. Time to rise and shine go back to bed for thirty minutes. Shower, then breakfast. A full Scottish sorts me out, as usual. The haggis is disappointing, but the pink-grapefruit juice is excellent. I take no prunes, for once. cavalier66 has to leave: he is travelling back south this morning.

Very close to a 1966 Bowmore

Rhaaaaa!

The final countdown

The hour of free time between breakfast and doors-open is spent making a list of things that I do want to try today. Yesterday was a bit random, and I realise there are a lot of things that I will kick myself for not trying, if I do not plan a bit.
Once in the queue, I immediately spot CD's golden trousers. He went to bed at 21:30 last night, and is now in better shape. He missed the after-party, though, as did PG.

On to more important considerations.

Springbank 26yo 1965/1992 (46%, OB): it is remarkable how the S on the label has turned fluorescent green. CB, who I bump into just now, reminds me that it used to be golden -- go figure. Nose: cedar wood, soft liquorice, cut apples, freshly-picked mushrooms, leaves, honey and olive oil -- phwoar! Springbank only bows to Bowmore (see what I did, there?) Mouth: honey, mead, the dust in a carpenter's workshop and apple jam. Finish: a gentle bitterness of green wood, with a dominant cut apple. Wonderful. 9/10

vs.

Springbank 12yo 1971/1983 (46%, R.W. Duthie for Broadwell Vintners): nose: fresh! Kumquat aplenty, mango chutney, apple compote, rose water. This is buttery and fruity, not vulgar. Mouth: nigella seeds on mango chutney, spicy, not hot, tickling, not burning. Special. Acidic, with lime juice and pomelo. Finish: all the above otes play together in wonderful harmony, with fruit, acidity and spices. This is beautiful. Life does not suck, right now! 10/10

At last, I pay pat gva's stall more attention. The thing is: there are so many good things everywhere!

Strathisla 34yo d.1937 (43%, Gordon & MacPhail Connoisseur's Choice imported by Co. Import, b#594): nose: I die. This reeks of happiness: dunnage warehouse, marmalade, lichen, coal dust and yesteryear. Although, smelling it after the next one (head-to-head, innit), I find this one less expressive. Mouth: super-refined marmalade, spicy and juicy, with satsumas, mandarins and blue oranges. Finish: very long, full of spicy marmalade again, a pinch of dust, staves, soaked in rum. Amazing. I expected pat gva to deliver the goods with his favourite distillery and I am not disappointed. 10/10

vs.

Strathisla d.1937 (70° Proof, Gordon & MacPhail, b.1970s): this reeks of happiness: dunnage warehouse, marmalade, lichen, coal dust and yesteryear. Déjà vu? Well, it is very close to the Connoisseur's Choice. Perhaps more straight-up marmalade and less spice, sizzling butter. Mouth: thinner than the previous, yet otherwise similar. It has satsumas and tangerines juice, rather than jam, with a pinch of bookshelf dust and a little spice. Finish: long and elegant, with more fruit juice, orange and satsuma, a old-school twist, but it feels to watery for top score. Great dram all the same. 9/10

We carry on with pairs.

Caol Ila 15yo d.1969 (40%, Gordon & MacPhail imported by Co. Import, b#102): nose: smoky and dusty, it has engine fumes. Mouth: soft, delicate and subdued -- I can hear the French cry that it is tired. Finish: varnish, smoke and engine fumes. Not very inventive a description for a cracking drop. 9/10

vs.

Caol Ila 15yo d.1965 (43%, OB): this golden decanter is pretty famous, and I have wanted to taste its content for a while. It is another pre-expansion Caol Ila, whose distillation date is confirmed by the Diageo guy. Nose: thick, coating coal dust, burnt wood, the engine room of a steamer, pencil. Mouth: hot, oily, coal-y, dusty and dirty. This is immense. As time passes, some flowers come through, gently. Finish: lots of soot and smoke, coal dust again, engine oil, diesel fumes, spent fireplace, roasted ham. Woah! Roasted nuts and the tiniest drop of fruit juice. This must be cask strength, as it is rather powerful. 9/10

I chat to Colin Dunn and pour him some of last night's Glenesk. He admits this is only his second Glenesk. His first was of course the Glenesk Maltings, at Gone, but never forgotten.

vs.

Caol Ila 1969/1985 (40%, Gordon & MacPhail for Meregalli): nothing like a good trio to improve a pair of drams. Nose: coal and fumes, still, but also pickled onions an red-wine vinegar. This nose is more refined, with also anchovy oil and brine, even farm-y notes. Mouth: soft, it has acacia honey and pollen. Do not fear, though: the peat comes back in phull phorce! Finish: a dropkick of smoke, charcoal, peat smoke, dried cow dung, and it retains the honey tone too -- caramelised honey. 9/10

Someone brings two Longmorns for me to try: Longmorn 45yo 1966/2011 (47.5%, Gordon & MacPhail Reserve for Viking Line, Refill Sherry Hogshead, C#283, 228b, AA/ADIB) and 7.2 13yo 1972/1985 (62%, SMWS Society Cask) (both 9/10).

Caol Ila 35yo 1982/2017 (58.4%, Cadenhead Small Batch for the Auld Alliance): nose: mineral, with lichen on limestone, some leather, barbour grease and moustache wax. Mouth: clean at first, then soot quickly comes out, coal dust, gravel, chalk, flower pistils, daisy petals. The heat grows to high levels! Finish: smoke, rocks, manuka honey. This is sharp as a blade, with salty oysters and, later on, a gentle sweetness. 9/10

vs.

Caol Ila 19yo 1977/1996 (60%, Blackadder Limited Editions, C#4, 360b, b#345): nose: ink, blotting paper, wet pencils, engine oil and char-grilled seafood. Mouth: sandy and gravel-y, it has more ink, chalk, Alka-Seltzer, red chilli powder and ground ginger. Finish: big, gingery and sandy, with ground shellfish shell. This is very mineral. Great, but I prefer my Caol Ila from the 1960s or 1980s. The 1970s are slightly less my thing, in general. 8/10

EG opens another bottle of Bowmore Bicentenary

Lunch. Same as yesterday. The Swissky announce it is worse than yesterday, if anything. I find it similar. Over-baked veggie lasagna and less-bland beef lasagna. It does the trick.

Benromach 19yo 1978/1998 (63.8%, OB Rare Malts Selection, b#3537, LLXL000000012): nose: squashed anchovies, a thin veil of peat smoke, farmyard, soot, varnish on tractor tyres -- what!? Is this a Speysider? Mouth: very powerful, it continues to display similar notes (farmyard and seafood), then unleashes lots of flowers and burnt hay covered in honey. All the flavours are dancing a furious jig. Finish: wow. Massive finish, with burnt hay, peat smoke, farmyard, caramelised apricot compote and roasted apples. Excellent and fearsome. 8/10

My jizz in a bohhhh-ttle
Yeah

Longmorn 1965/2009 (43.9%, Gordon & MacPhail Reserve exclusive bottling for Japan Import System, Refill Sherry Hogshead, C#69, 218b, b#28): ah! Japan Import System, also known as: J.I.S. (pronounce: JIZZ). Nose: gorgeously fruity, with juicy peach, apricot, quince, but also papaya and a few drops of mango juice. Mouth: ripe canary melon flesh, apricot, guava, satsuma and a drop of lemon juice to give it an additional dimension -- phwoar! Finish: ...and more fruity debauchery, with a sprinkle of added pink-grapefruit-peel bitterness. This is simply perfect. 10/10

Western Highland 45yo 1965/2010 (45.7%, The Whisky Agency Private Stock, Refill Hogshead, 98b): allegedly an undisclosed Springbank. Nose: so fresh! Mandarins in a net on the 6th of December, leaves and all. Lemon leaves. Mouth: similarly fresh, citrus-y, lemon-y, with lovely milk. The dominant is really that lemon-y freshness that is never too acidic or overpowering. Finish: much softer, here, with silky almond milk, the gentlest hint of lemon juice, calamansi and preserved lemons. Marvellous. 10/10

The Swissky pour some samples.

Glen Cawdor d.1976 (57%, R.W. Duthies imported by Samaroli, 960b): nose: crazy mix of vinegar, earth and sulphury grappa. Over time, however, only dry earth remains, with super-dry Japan hay and ashes. Mouth: powerful, it mows you down . It has earth, boiling seal wax, candle wax, scorched earth and crushed buttercups. Finish: long and invading like a German Panzerdivision, it has more earth and sweet caster sugar. Phew. 9/10 (Thanks, R)

Talisker 100° Proof (57%, Gordon & MacPhail): I smelled pat gva's bottle yesterday: it was good. CD passed this around after dinner, last night: I had no glass and missed out. Great to catch up! Nose: rancio, sulphur, musty casks, clay-earthen warehouse, dry cork. Later, leather takes over. Mouth: powerful but not peppery. It is milky in texture and has plum eau-de-vie, apricot juice and... a pinch of chilli pepper, after a bit. Finish: a pinch of pepper indeed. 9/10 (Thanks, CD)

CS passes me his Glengoyne 1972/2012 (55.5%, Malts of Scotland Diamonds, Sherry Hogshead, C#12044, 254b), which I rate 9/10.

Springbank 25yo (43°, OB imported by A Sutti, 32.3cl Decanter): nose: much dirtier than today's earlier Springbanks. It has coal dust, soot, smoke and, shortly afterwards, soft fruit emerges. Mouth: soft, delicate and sweet, with rose-petal jam. Finish: excellent combination of that rose-petal jam and the smoke of a coal stove. Amazing dram, this. 10/10

CD: "The fact that you have Serge [of whiskyfun.com], Ralfy [of ralfy.com] Charlie McLean and the Old Man in the same room says it all. Only [Jim] Murray is missing"
tOMoH: "Murray doesn't have a blog."

It is the last sprint. There are a few things on my list, such as a Caol Ila by Intertrade that I do not want to pay the price for. SMWS reportedly have a Convalmore, except they do not. I want the Aberfeldy Manager's Dram, but it is empty (BA kindly gifts me the empty bottle later on -- "Do me a favour: don't refill it," he says, as if I were EG). I spot an SMWS bottle at Finest Whisky's stand that I remember is also on my list.

112.4 31yo 1966/1997 Cricket bats and linseed oil (54%, SMWS Society Cask): nose: fruity bubble gum, but also unsuspected earth, plasticine, crayons, gouache, watercolour, Chinese gooseberry, orange slices. Mouth: soft balance of earth, subdued, chemical strawberry and a bit of chilli. Crayons appear in the distance. Finish: wow! another winner, innit. Watercolour, dried plasticine, crumbly Chinese gooseberries, even pineapple. Amazing. Again. 9/10

N from Brighton passes me a dram: "this is whisky with a lower-case w." It is in fact Glenfiddich 37yo 1964/2001 (58.7%, Ian Macleod, Sherry Hogshead, C#10791, 200b, b#64), which I rate 8/10.

Time for one more. I remember that EG has a nice decanter.

Glenlivet 49yo d.1938 (40%, Gordon & MacPhail imported by Sestante, crystal jug): nose: hawthorn, nutmeg, cinnamon, crystallised ginger and candied angelica. Mouth: soft and mellow, though in no way weak. Thyme, hawthorn, honey and lemon tea. Finish: more herbaceous goodness, with soft and sweet honey. The bloke near me at the stand when I got this promised lemon tart, and he was wrong. This is an oddball. A great oddball. 8/10

MV managed to purchase the leftovers of a bottle he has his eye on and pours it for us.


Glen Garioch 10yo Chapter VI The Mash (40%, OB, b#000030): nose: very dry earth, dried cow dung, a heap of dried manure, a whisper of fruit (dried quince). Mouth: gentle vinegar, more farmyard action, flower cordial and milk chocolate. That is a stark contrast with the nose indeed. Finish: paprika and farmyard notes again -- manure, earth, hay bales, as well as juicy peach and a drop of vinegar. This probably suffers from its place in the sequence. 7/10

Conclusion: apart from the obvious cost and the mild frustration at not being able to try everything on offer, this is a great excursion for whisky geeks. Even more than the drams, the socialising part is wonderful. If I can afford it, I will likely come back next year.

In text exchanges with cavalier66, he says that all in all, he thinks spending that much money on a festival makes more sense than spending the same on (one) bottle(s). I mildly disagree, in that bottles allow for sharing at home, during the show and at the after-parties. Unfortunately (from a monetary perspective), both make sense and are probably complementary.

We never go back to that Strachan line-up, after all

Continue reading here.

24/02/2018 The Whisky Show Old & Rare (Day 1 -- Part 2)

After that crazy day, we go for supper -- cavalier66, JS, CS, whom we just met, and the Swissky.
All are up for Bread Meats Bread. We have to wait a bit, but no-one is really hungry yet anyway.

Once we do get the food, the wait is forgotten

My Royale Black

JS's Bulgogi Cheese Steak

When the food is finished, CD passes me a miniature: Talisker 100° Proof (57%, Gordon & MacPhail). I tell him it is a nice gesture, but we have no glass. He sarcastically points out my mistake and hides the mini away. Snok.

The Neutrals all disband into the night, while I text MV and pat gva to join us. The latter will never find the final text, due to his phone being on silent.

cavalier66, MV, JS, CS and I gather in cavalier66's room for a nightcap. Or two.

Inchmurrin 20yo (40%, OB imported by T.A.C., b. late 1990s) (me): no full notes, for this. It is a fruity number, slightly bitter in the mouth, and I am pleased everyone enjoys it -- or pretends really well.

Glenlivet d.1939 (40%, Gordon & MacPhail imported by Sestante) (cavalier66): nose: a walk in a pine forest, fresh, delicate and elegant, with cedar wood and cigar boxes. Timid fruit emerges later. Mouth: woody, on the right side of it, with coconut yoghurt, custard and cedar-wood sawdust. Finish: long, with coconut shavings and sawdust again. It is very woody, but remains harmonious. 8/10

Glenesk 1982/1995 (40%, Gordon & MacPhail Connoisseurs Choice, IE/DBD): nose: pickled onions, Sauvignon blanc (cavalier66), gooseberries and cat's urine (cavalier66 again) -- "but in a good way," he adds. Cardboard. Mouth: plums in syrup and a gentle note of acidity. Finish: long and persistent, it has notes of pickled onions and syrupy plums. MV admits it is his first Glen Esk. 8/10

Millburn 16yo d.1966 (40%, Gordon & MacPhail Connoisseurs Choice imported by Meregalli) (cavalier66): nose: coal dust and nuts, cork. Mouth: austere and chocolate-y, with lichen goodness. Finish: nut liqueur and melted chocolate. The sherry has taken over, here, but it works. MV admits this is his first Millburn. 9/10

In May last year, MV was in London and left a sample at the SMWS for me, since we could not meet up. Discovering I still had not had it, he suggested bringing it here, so we could pair it with something else. We will do that, and add a third wheel to this carriage.

Glen Grant 40yo 1966/2006 (40%, Gordon & MacPhail) (MV): nose: wide, expressive and fruity, it has oranges, tangerines and satsumas. Mouth: sugary, with brown sugar, caster sugar. I cannot remember another whisky to be so sugary. Finish: soft and elegant, it has lots of sweet citrus (satsumas in particular). Wonderful! 9/10

Under the watchful eye of this woodpecker

Glen Grant 40yo 1972/2012 (51.6%, Maltbarn, Sherry Cask, 49b) (JS): nose: gingery tannins and dried orange peels. It opens up to reveal lemonade and lozenges. Mouth: sweet and spicy, with galangal ginger and caster sugar. Finish: fizzy, gingery lemonade. This is sweet, elegant and lovely. 9/10

At this point, I start paying more attention to the music (Radio 6 is playing).

The soundtrack: Adam Stafford - Strangers Care When You Burn

Glen Grant 34yo 1970/2004 (54.2%, Duncan Taylor Rare Auld, Sherry Hogshead, C#831, 129b, b#29) (MV): nose: a big wood and sherry influence, liquorice, cold coffee and molasses, dark chocolate, scorched earth, roasted coffee beans and dusty earth. Mouth: very chocolate-y, with a hint of liquorice -- a lot of it, in fact. This is massive, overpowered by the sherry. Finish: woody as feck, liquorice roots and drying coffee. These three couldnae be more different. This is a sherry monster and, although it achieves a better balance with water, it is simply less my thing. 7/10

The soundtrack: Stephen Crowe - Ey Up Me Duck

Cameronbridge 25yo 1979/2005 (59.9%, Duncan Taylor Rare Auld, C#3523, 194b, b#92) (me): excellent sweetness and wood-related fruitiness. Water makes it softer. I poured this as a palate-cleanser after that heavy Glen Grant, and it works a treat. MV likes it so much I give him what is left of the sample.

Speyside Region 41yo 1975/2016 (46.9%, Whisky-Doris, Fino Sherry Butt, C#22) (MV): nose: perfect balance of wood and fruity bubble gum. This reminds me of the 41yo Glenfarclas Forrest poured for me in Ostend. Mouth: lemon tart and coconut shavings. Finish: fruity bubble gum again, yoghurt-y and soft. Lovely. 9/10

The boys have cavalier66's Speyside Region 43yo d.1973 (51.6%, Mancarella Limited Edition, Sherry Cask) opposite the Whisky Doris. The former is drier and bitterer.

Irish 26yo 1988/2015 (45.6%, Whisky-Doris, Sherry Hogshead, C#14360) (cavalier66): he brought the goods, our cavalier. Funnily enough, I had never had a Whisky Doris bottling before, and this is the second in an hour. Nose: lots of fruit, of course, but also mint and lime -- this is the best mojito in town, tonight! Mouth: buttery mango, papaya, fruity yoghurt and a milky texture. Finish: long, wide, fruity and, well, simply beautiful. 10/10

The soundtrack: Jouska - Nature

Others try Secret Stills 02.02 (45%, Gordon & MacPhail Secret Stills, Sherry Hogsheads, 1204+1449+1452, 600b), for which I take no notes, but score 9/10.

It is 1:15. Time to hit the sack.

Continue reading here.

24/02/2018 Whisky Show Old & Rare (Day 1 -- Part 1)

You may remember that last year's visit was a difficult decision that turned into a great experience. Well, this year was even more difficult, for many other reasons. But we are back. JS, cavalier66, MV, the Swissky Maffia, pat gva, EG, ST and PT and many others congregate to G-town for what is advertised as the greatest whisky bar in the world.

As usual, it is hectic and frenetic, not enough time is given to any of the drams, despite their requiring hours of analysis, and, as a consequence, notes are short and unimaginative. Hopefully, they translate some of the general impressions and emotions stirred.

Here we are
Brought here to drink
You're the princess of the
Whisky Show
(dedicated to all the Queen fans)

cavalier66 arrived last night. JS and I are fresh off the train when we spot him in the queue. The social carousel begins. The Swissky Mafia is not far behind, then PT and ST, AH... Lots of people to greet.
On to the drinks.

Bowmore 36yo 1966/2002 (42.3%, Duncan Taylor specially selected for Whiskyfreunde Essenheim, C#3305, 120b, b#107): because if one needs to start somewhere, one might as well do it with pomp. Nose: FRUIT! Peach, mint, lychee, guava, mango, yet also marzipan and yoghurt. Mouth: acidic, it has grapefruit juice, pink grapefruit, mango slices. Finish: pink grapefruit, pomelo, a mild acidity and a little bitterness. This is a total work of art. Life does not suck, already! 10/10

vs.

Bowmore 36yo 1966/2002 (40.2%, Jack Wieber's Whisky World, C#3309, 144b, b#055): because if one is going to smash it first thing, one might as well slam-dunk the shit out of it. Nose: buttery mango, varnish, maracuja (purple passion fruit, says cavalier66, who learnt a thing or two about it recently), then beeswax, royal jelly, flower petals, rose-petal jam. Mouth: a slight rubbery bitterness, a fruity acidity (pink grapefruit) and a wonderful overall balance. Finish: an explosion of pink grapefruit, with lots of maracuja, peeking at the back. This only suffer from one thing: the DT bottling is slightly more to my taste. All the same, WIN! 10/10

We never try this, on the other hand

cavalier66 feels a lack in his life, and tries to fill it up with Bowmore 1964/1979 Bicentenary (43%, OB) (9/10) and Bowmore d.1965 (50%, OB). A Bowmorgy, it is.

JS gets:

Springbank 21yo (unknown ABV, OB for Italy importer undecipherable): nose: star aniseed-y, fresh and lovely, leafy (green leaves), then forest floor grows. Mouth: unctuous and fresh, it has yoghurt and peach stone. Finish: short, fresh and leafy, with ivy and vine leaves. Lovely, though not a patch on the one we had in Ostend. 8/10

Quick trip to our favourite Italian's (he is definitely in the top 500, in any case).

Bladnoch 21yo d.1965 (46%, Moncreiffe Single Malt Collection imported by Meregalli): first 1960s Bladnoch for me, I reckon. Nose: super floral and fruity, it has heather and lavender. Mouth: soft as fresh laundry, floral and honeyed. Finish: dust, old fruit, left on a table basket in a sunny room for too long -- pears and oranges. A great Bladnoch! 9/10

I bump into Tom03 (whom I met at the after-party in Ostend) who has something in his glass that he loves because it is pure liquid violet boiled sweets. I explain to him that many Brits call that Parma violet and cannot stand it. Belgians, on the other hand, love it.

We go for food. It is 13:00 and some of us have not eaten since 4:00 this morning. Beef lasagna and veggie pasticcio for the veggies, all sorts of salads, including a celeriac one. We all think there is room for improvement, here, and it takes me back to the early shows in London, in terms of quality; things are over-baked (the pasta), too saucy (the salads -- and not in that way!), or bland (the beef lasagna). But let us be honest: it does the trick for me. I am not here to eat for hours anyway, I am here to taste whisky. This lunch is utilitarian and it is perfect at what it does: line the stomach with food that sticks to the system. I enjoy it.

Back in the room.

Lochside 29yo 1981/2010 (51.8%, The Nectar of the Daily Dram joint bottling with The Whisky Agency): nose: lots of fruit, dunnage warehouse, cork and mushrooms. Exotic fruit, not fully ripe, clogged sink and distant coffee. Mouth: huge, peppery, acidic, biting, punchy... and also fruity, with crisp, red apple dominating. Finish: it is very punchy here too, with pepper and varnish and less fruit. Great drop, though. JS is less taken. 9/10

vs.

92.7 32yo 1966/1998 Kaleidoscopic richness (61.2%, SMWS Society Cask): nose: very woody and herbaceous, it has génépi and aromatics on a log fire. Mouth: extremely punchy, caustic, even. The fruit is smothered by the brute power. Finish: heavily sherried, Jägermeister-y, with liquorice. The sherry and wood completely overpower the distillate, here. It is a decent, sherried whisky, not the killer cavalier66 and I were hoping for. It reminds me of the one we tried at the legendary Exotic Fruits masterclass at the 2011 Whisky Show (notes predate this blog) -- and that is understandable, as, looking at my notes from then, it turns out to be the same whisky. 7/10

Benriach 42yo b.2018 (41%, Elixir Distillers The Single Malts Of Scotland Director's Cut exclusive bottling for Whisky Show Old & Rare 2018): I made the mistake of not trying the exclusive Caol Ila, last year. I have no intention to make the same mistake twice. Nose: custard, lemon tart, tangerine peels, carambola, white peach, mint and loads of vanilla. Mouth: soft, honey-like, floral and subtle. The second sip is bitterer, with verdigris. Finish: slightly bitter, with a kick of custard-y fruit coming in -- lots of fruit, in fact. Surprisingly, JS is not very enthusiastic, about this one. 9/10

Tom03 lets me try a Ladyburn 27yo d.1973 (50.4%, OB Vintage Single Cask, C#1591): 8/10
Worth noting that Tom03 is on a box-ticking mission: Ladyburn, Ben Wyvis and even Dunglass.

N from Brighton shares his...

North Port 15yo 1974/1989 (43%, Sestante Very Rare, Sherry Cask): vinegar, pickled onions and pickled herring. Rollmops. Mouth: soft and creamy, with pickled onions here too, dunked into custard. Finish: long and surprisingly soft, with custard and gravel. 8/10

N from Brighton: "This is amazing. I am having two North Ports. How many North Ports have you had in your life?"
tOMoH: "I don't know. A dozen?"
N from Brighton: "Well, I have only had three, including these two. Amazing to be able to do that in one sitting."

Time to shift gears once again.

Glenugie 20yo d.1968 (54.8%, Sestante, Sherry Cask): nose: currants, cedar wood, balsa wood. The fruitiness takes the back seat a bit, but it remains lovely. Mouth: bitter fruit -- no! Acidic currants, unripe elderberry, redcurrants and a lick of rubber. Finish: very long, very powerful, with all sorts of berry jam on steroids -- blackberry, squashed blackcurrants. Wow! 10/10

vs.

Glenugie 30yo 1966/1996 (62.4%, The Bottlers, Sherry Cask, C#856) : nose: amazingly punchy, with leather, black pepper, hot custard, then marjoram and wood shavings. This is almost aggressive. Mouth: oh! my. What a kick! Pepper, leather, caramelised blackberry jam, ginger, chalk, quicklime. Finish: extremely long and powerful, teeming with dark berries. 10/10

Tom03 loves the Sestante Glenugie so much he gets his own pour of it. Then he puts Ardbeg 25yo 1974/2000 (55%, OB Provenance for USA and Asia, Bourbon Barrels, 500b) under my nose -- woah! Ashy! Fruity! 9/10

JMcM tells us openly he flips bottles here and there and everyone else does it. I point out that many enthusiasts do not have access to many things because of that practice and I find it unethical. Except my choice of words is much less diplomatic. Ah, well.

Meanwhile, in Vera Cruz...

Talisker 1972/1999 (42.5%, Berry Brothers & Rudd Berrys' Own Selection, C#1102): Nose: leather and smoke. Mouth: thick and viscous, this feels like walking into a tannery. Finish: leather and the tiniest drop of fruit juice. 8/10

Lagavulin 1988/1998 (50%, Brae Dean Int imported by Moon Import Horae Solaris, 1300b): nose: buttery peat, then earth, crusty and powdery, augmented with thick custard. Mouth: honeyed peat, cut dandelions and a sprinkle of ash. Finish: perhaps just too much ash for me to score it higher, but this is good indeed! 8/10

The Neutrals come back from their masterclass and hand me a Mortlach 22yo 1957/1979 (45.7%, Samaroli, 360b) (10/10) and a Glen Garioch d.1971 (59.6%, Samaroli Full Proof, Sherry Wood, 2280b) (9/10).

Time to hit one of the coveted drams to end on a high.

Old Orkney Real Liqueur (unknown ABV, OB, b. ca 1910): we had one last year already. How unbelievable is it to have a chance to try another Old Orkney? For the absent-minded reader, this is from the Stromness distillery, which closed in the 1930s. One does not come across this every day! Nose: spent. Extinct. Soon, the nose is a huge discharge of candle wax. Mouth: honey and wax. Finish: much more expressive than the nose suggested, waxy and beautifully honeyed. Wonderful, but I cannot help thinking it was better fifty years ago. 8/10 (including one point for emotion)

The day is over. Exhibitors count their takings, whilst we slowly make a move. Further adventures await us. For now, it is time for reflection.

The real organiser of this shindig

Perhaps the most adequate way of appreciating this festival is to compare it to my analysis of last year.

For me, the formula is too much. The number of superior drams is overwhelming, to a point one loses the sense of reality and risks becoming blasé, unsuspecting of the actual quality on display. Sure, here are great whiskies, but in the words of one of my favourite philosophers, Butt-Head, 'If nothing sucked, if everything was cool, how would you know it's cool?'
Here, one has a hard time knowing it. Nothing is bad, even that SMWS Rosebank. All the same, every legendary whisky in this shindig becomes just another whisky. It is then easy to become numb to their greatness, to think that whisky is only this, and become an arrogant snob (not that I needed that to be one); you know the type -- 'I only drink Brora 1972, Ardbeg 1974 or Macallan bottled pre-1980s.'

However, great this event is, and however much I enjoyed it, it is a gigantic box-ticking exercise for most, including myself. These are legendary drams. I would have easily spent one hour with each, to discover their complexities and intricacies, but could not. Not only is everyone (understandably) trying to make the best of their entry fee, there was not even a bench to sit on and quietly try to understand what was in the glass.
Without going as far as saying that it is a waste of good whisky, if it is anything more than a networking event, it merely serves as a confirmation that a particular expression is worth buying -- or not. 

I enjoyed it, I may come back next year, yet it really is not my preferred style of events.
That said and as can probably be felt by the preceding paragraphs, I have not had much sleep, I have been on my feet for twelve hours, my food intake is messed up, I am near dehydration and my serotonin levels are critically low, depleted by hours of excitement. Perhaps, that is the explanation for my dreary mood and this somewhat harsh criticism.
Or perhaps, I am jealous of someone else's success.

Those comments mostly still stand. It is still overwhelming, there are still too many great drams, which leads to the highest concentration of geeks per square metre in the world, and it is still ambitious to arrive in Glasgow as the show starts -- JS had a headache all day and did not enjoy it to the full.

On the negative side, it is more crowded (they sold more tickets to the same venue), the masterclasses were expensive, with the side effect that we did not attend any, which allowed us more time in the main room. The entrance fee is also much more expensive: last year was £100 per day, including £50 worth of tokens for drams. This year is £75 per day, including food. Compare that to 15EUR in Ostend.
On the undecided side, the food is unremarkable and they did away with the tokens completely, using only cash.
On the positive side, they introduced tables and chairs and sofas on the second day, last year, and kept them this year.

As for my impressions after the second day last year...

My mood and impressions after day 2 are far more positive than yesterday's. This formula requires a lot of planning and discipline, yet it can make sense. Well glad I joined in on the fun, after all. It was also much more pleasant with seats and tables to spend time at, although it made for less efficient dramming (or did it?) 

As many have observed, though: where are the locals? I think we saw half a dozen Scots only. I suspect the price point is too high to appeal to them and, considering most of the whisky enthusiasts live elsewhere (south of the border, the Continent, Asia, ...), this unfortunately might be perceived as an upper-class shindig that the locals cannot afford and are not interested in, with a similar effect to setting a golf club for billionaires in a ravaged, post-industrial town. Of course, this is where whisky is made. I simply am not sure how it is perceived by the local clientele, the very people who make the whisky. 

Another oddity is that some stalls were almost always empty. Then again, some prices seemed less fair than others, and the offer varied quite dramatically, from eight bottles at Catawiki's to over 150 at Bero's. It made certain stands more popular than others and some exhibitors look sometimes very 'ronery.'

That has not changed at all. Even a little planning makes for a much more enjoyable day (e.g. the Bowmore and Glenugie pairs).
Even fewer locals than last year, and a huge difference in stand popularity. Some, I did not even go to at all.

I did not feel like trying this again.
The inferior-chocolate makers did and
were disappointed.

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