30/06/2021 Ben Wyvis

Ben Wyvis 27yo 1972/1999 The Final Resurrection (43%, OB, C#744+1058+1059, 471b): nose: well, there is wood, but even more fruit. Oh! It is not exuberant, tropical stuff, mind. It is rather a crisp white wine, which would mean the fruit is mostly green grapes. In that department, though, it shines. Cooked ham and yellow-tulip petals join what now becomes Jurançon yellow wine. This nose turns remarkably yellow, all of a sudden, with Golden-apple peels, daffodils, tulips indeed, and a whiff of June honeysuckle -- or is it honey full stop? It is; pine honey and beeswax. Alcohol-infused custard is here too, as well as plump nectarines and (yellow) plums. Further nosing highlights sawdust, strangely enough, though without the fruity/flowery nuances ever going away. Lastly, a drop of nail polish seems to show up discreetly, yet it is in fact hair gel. Mouth: it is mellow, but there is definitely a layer of gently-bitter sawdust, underneath the velvet of tulip petals. Soon, the white wine from the nose comes to the rescue, delivering acidic fruits (grapes, Golden-apple peels, unripe plums). Yes, the palate is drier than anticipated, what with the bitter and acidic notes teasing the taste buds, yet all that is kept in check. Even the gentle spices brought by the second sip are subtle. If louder, the bitterness would suggest rubber; as it is, it is dialled down to 1, almost unrecognisable. Finish: delicate, mellow, even, this finish is as close to a yellow wine as it gets. It has all the notes from the nose and mouth, with apple peels, plums (ripe, this time), tulip and daffodil petals, and cooked ham, served with a slice of canary melon (that is new!) Very little of the bitterness remains -- perhaps a few lovage seeds, at a push; certainly no sawdust to speak of. The second sip may be a little dustier, although it seems closer to an old marzipan bar, left unwrapped on the worktop to gather dust as a chewy, crumbly lump. There are dried mango slices, now, chocolate pudding, beeswax and pencil erasers, no more overpowering than any of the aforementioned bitter notes. This is my style of drams. 8/10 (Thanks for the sample, ST)

26/06/2021 1981 vs. 40

For this first proper in-person tasting since December 2019, OB and Mrs. OB are hosting a shindig at theirs. We are celebrating an anniversary, you see.

The requirements were simple: "Bring your smile and your good mood, we will supply the rest."

It is therefore armed with our smiles and our good mood that JS and I arrive at OB Central some five minutes ahead of schedule. No-one answers the doorbell, at first: we will later find out that OB is still in the shower.

After a few minutes of wondering if he has heard us, OB lets us in -- in several episodes, as we manage to get stuck in the airlock.

We are led to the terrace, where we will be spending the whole time, even though the weather cools down pretty substantially, in the middle of the afternoon.

Whilst waiting for Cavalier66 and JfromTWE to join us, I produce my beautiful smile. It has the shape of a Knockando 20yo 1974/1995 Quincentenary (43%, OB specially selected for Aberdeen University) and makes for a pleasant apéritif.

Chilling with the Bs

Finally, the other guests arrive, and we start the real tasting. OB serves everything blind.

Dram #1

Nose: light, floral, this has hay too, and I even find it gently pine-y. It is not all, however: perfume soon joins the dance, and some kind of sweets: pineapple drops, pomelo drops. In the long run, the nose turns a little gravel-y, strangely enough. Mouth: this is mellow. Gummibärchen, pomelo drops again, mixed peel, a pinch of cinnamon powder. It has a soft sweetness and an acidic freshness that work a treat. Finish: mellow, fruity, in a gummibärchen/ fruit-drops sort of way, it also has a remote chalkiness and white wine -- not Riesling, certainly not Sauvignon blanc. Cavalier66 comes to the rescue and calls it Chenin blanc. I agree. Comments: after I heroically determine the vintage in one single attempt, OB clumsily exposes the label, which means I identify the bottler and the collection. Cavalier66 finds the distillery after only 131 guesses. Glentauchers 25yo d.1981 (46%, Signatory Vintage for Direct Wines Ltd. First Cask, C#1051, b#86) 8/10

We need some kind
of contraption to
distinguish the glasses

JfromTWE: "It is archery, tomorrow. It's the long session: you have to book and go in very early."
tOMoH: "Is there a ballot system?"

JfromTWE: "For the Whisky Show..."
tOMoH: "Tut-tut-tut! Whisky Show! No definite article."
OB: "It's becoming the running gag of the day. Or is that, 'running gag of the day'?"

Dram #2

Nose: dried dates, prunes, dried figs, perhaps some leather, though that last one is very faint. Further are mild chocolate, cherry cake and exotic woods (mahogany, teak). It smells sweet. After a while, the nose welcomes shredded mint. Mouth: super mellow, elegant, the mouth brings back the dried dates and figs (especially figs), and augments them with cola sweets. There may be a vague tannic side, but nothing offensive. Finish: liquorice, nutshells and dried fruits aplenty (figs, dates, prunes). The finish is a little on the woody tip, yet it remains perfectly acceptable. Comments: hard to believe this is not a sherry-matured whisky. Another pathetic attempt at finding the distillery from my part. JS ends up guessing right. I do get the age immediately, on the other hand. Tomatin 40yo 1967/2007 (42.9%, OB Limited Edition, 7 Bourbon Hogsheads, 1614b) 8/10

I remember trying that Tomatin years ago at Whisky Show and again a little later. This, today, is a newly-opened bottle and I find it much, much better than both those times. Not sure if the other one was a dud, if bottle ageing goes that quickly, or if my taste has evolved, but it is remarkably different to how I remembered it. Better.

Dram #3

Nose: nail varnish that quickly becomes a strongly fruity character (mango, dragon fruit) with also a dollop of shoe polish. The fruit quickly overpowers that last note, and comes back on top, boisterous. Mouth: oh, my word! This is mellow, it has a delicate leathery touch, but mostly juicy fruits (mango and dragon fruit again, snake fruit). There is also a minimal amount of very tame spices. Finish: creamy, amazingly fruity, with the same fruits and lychee on top, at just the right strength. Comments: "Here is the first 9/10," I say, to which my companions reply with a top score. We are on the terrace, and it is chilly. Perhaps under different circumstances, I would agree with them. Many guesses, among which another Tomatin. Either JS or Cavalier66 calls the distillery, after several attempts. Lochside 37yo 1981/2018 (48.6%, The Whisky Agency, Butt) 9/10

tOMoH: "This is turning into dragon fruit and snakehead fruit."
OB: "Snakehead fruit!? What is that?"
tOMoH: "It's a fruit."

After that masterclass in exotic fruit, OB realises he cocked up the line-up: we should have had the following one between the Tomatin and the Lochside. tOMoH is about to walk at such poor organisation, but he backs down, out of respect for Mrs. OB.

Also, food has appeared, and tOMoH has the munchies.

Parma ham, Bresaola, Salchichon Iberico bellota

Excellent bread -- but of course, we are almost in France
In the background, Puglie artichoke, Nocellara olives

Dram #4

Nose: a very fresh number again that has some vanilla, then grapes and sultanas. Further: wax, plasticine, perhaps, yet it retains the fruit of a good, mellow white wine. Pineapple (JS) and, in the long run, raspberries bring a sweeter, juicier note. Mouth: drier and sharper than expected, the mouth sees marzipan (Cavalier66), a certain vinegar-like acidity, even if it is a tame vinegar. The more one sips it, the drier it becomes, rocking Chenin blanc all the way to gravel, even. Finish: marzipan alright, as well as a definite acidic touch, clearly a blend of grapes and plasticine. Comments: we suck at this guessing game. Timorous Beastie 40yo b.2016 (54.7%, Douglas Laing, 1080b, L13 0816) 8/10

Cheeses magically appear around that time.
Saint Nectaire, Vieux Comté, Napoléon, Selles-sur-Cher
and a killer Truffle Brie that does not live long

Dram #5

Nose: another sherried number! ("I am French, after all," says OB) Mushrooms, forest floor (Cavalier66), smoked meat. It becomes almost ember-like, with charred leather and burnt wood. In the long run, sticky toffee pudding takes over, slightly crusty. At this stage, Cavalier66 guesses the distillery. Mouth: intense, yet tame for this distillery. It has burnt lacquered wood, smoked horse meat, smoked Ardennes ham, maple-syrup-laden cake... It turns pretty drying, over time, not quite splinter-y, but well woody all the same. Finish: long, big, toasted and a half. This now has a lot of liquorice, nigella seeds, black cumin seeds, ground sumac, then back comes the burnt wood. Comments: very nice, truth be told. Karuizawa 33yo 1981/2014 (54.5%, Number One Drinks Vintage imported by La Maison du Whisky, ex-Sherry Cask, C#152) 8/10

JS: "This is an easy-drinking Karuizawa."

I would agree with that.

Dram #6

Nose: yet another assertive sherry, this one is even sulphur-y. Tons of cured meat, enough gunpowder to blow up the Houses of Parliament, decaying blackcurrants, black olives, matchbox striker, and even boiled eggs, over time. Some fruits appear, after a long while -- dark, tart fruit. It even emits durian, ginkgo berries, or something else with a comparable smell. Mouth: woah! Big again, it has lots of sulphur on the palate too: matchbox striker, exhaust fumes, shotgun barrels, charred meat, charred blackberries, heavily-charred pineapple. It is very powerful stuff too. Is that liquorice? Probably. Finish: challenging! This presents lots of gunpowder and other sulphur-y shenanigans. It is very, very drying, in the long run, with smoked elderberry alongside the now-expected matchbox striker and exhaust fumes. It does turn juicier with repeated sipping to evoke a distant balance. Comments: frankly, I should hate this: it has all sorts of things I do not care much for, and, after the distillery is revealed (Cavalier66 get it, on the very late tip), I venture it might be Orchestral Manoeuvres in the Dark, which I normally dislike very much. Today, for some bizarre reason, this profile simply works for me. Perhaps it is the fact that it is so assertive it shines brighter than others, on this chilly terrace; perhaps it is the company, the combination with the food, or, or, or... In any case, I adore it. It is a treat, yet far from an easy one. Port Ellen 19yo 1981/2000 (59.4%, The Bottlers, Refill Sherry Butt, C#1550) 9/10

Mrs. Cavalier and other guests start to arrive for the second part of the day -- less whisky tasting, more relaxed time with friends. Of course, the non-drinkers are curious about what we are having, and the subject of price comes up: should an expensive bottle be opened? When is it good enough an occasion?

Cavalier66: "It's his birthday! How many times do you turn forty?"
OB: "I don't know. It's my first time."

He has a trick up his sleeve, our OB, and he pours another mystery dram.

Dram #7

Nose: a lick of nail varnish leads to waxy fruit (chiefly mango skins), marzipan and lichen. There may be some jasmine perfume to boot, though it is hard to recognise. Mouth: a hint of rubber at first, and lots of fruit -- mango, papaya, pink grapefruit, pineapple skins, cucumber flesh (!) Yeah, there is a soft bitter touch, but most of what comes to the fore is fruit. Finish: big, fruity, very fruity. Lots of mango again, pineapple, guava, papaya. It is long and full of pleasure. Comments: one sniff and I recognised it. It is as good as I remembered it. It starts off a bit closed (OB opened the bottle a few minutes ago), much to Cavalier66's disappointment, but it opens up rather quickly. Cavalier66 will never know: patient as he is, he necked it in one gulp (not really). :-) Cambus 40yo 1975/2016 (52.7%, OB, Hogsheads, 1812b) 10/10

Superlative tasting. What a way to get back on the saddle!

Oh! There is a bonus dram?

Bunnahabhain 16yo b.2007 (54%, OB Limited Edition for Feis Ile 2007, Oloroso Sherry Cask, C#279, 190b): OB bought this on the back of my comments. I take no notes. Suffice to say it is still stratospheric. 9/10

Bottles start appearing. Although I am reaching capacity, this one, I want to try (again).

Brora 27yo 1981/2009 (51.3%, Duncan Taylor Rare Auld, C#291, 330b, b#76): short notes. Nose: a subdued fruitiness (dry grapes, dried-out apricots, dried mango slices) and refined ash. Mouth: the palate is very similar to the nose, with bone-dry green grapes, dried apricots, ash and white pepper (JS). Once the pepper is identified, it is pretty much all one can taste. Finish: very peppery. It does have a collection of white and yellow fruits in the background, but it is pepper's show. 8/10

OB has put almost all his open bottles onto the small table. I really have had enough, but since he insists, I go for another Cambus 40yo 1975/2016 (52.7%, OB, Hogsheads, 1812b). Some of the new-joiners have one too and seem impressed with it.

Excellent drams, perhaps more influenced by the context than usual (we are outside, it is chilly, I munch like it is my last meal).

Homemade couscous

But OB is full of tricks, today: as darkness envelops our group, he announces dinner is ready. He made enough couscous to feed the street, and bought dessert too. Although I am already stuffed, I do make a point in trying everything. And it is worth it.

Saint-Honoré	Saint-Honoré slice
Etretat	Etretat slice

The company eventually disbands around 23:00. What a day!

Happy birthday, OB!

23/06/2021 The Munro's Part 6

Beinn a'Chleibh (40%, Lambert Brothers The Munro's): nose: old honey, crystallising in its jar, furniture wax on dark-wood armchairs, patina-coated coffee tables. Suddenly, something more vegetal appears, perhaps lily of the valley leaves, vine leaves, introducing dried lime leaves, bay leaves and curry leaves. The sweetness of honey is never too far behind, however, nor is the furniture wax that comes back, this time closer to encaustic. Warm butterscotch is certainly present as well. The second nose is more flowery, the leaves making room for jasmine buds, forget-me-nots and banana jam. It later turns more root-y, with ivy stems (do not eat those simply to discover their taste!) and liquorice root. Mouth: mellow and honeyed from the start, this one does not have the immediate OME of the other expressions we tried. It is sweet, yet not too sweet; it has a soft bitterness, yet it is not too pronounced; it has woody notes, yet it is not woody. Honey-glazed pecans -- no! Honey-glazed macadamias, melted toffee, honey-glazed dried banana slices... In fact this makes me thing of banana chutney: fruity, sweet, and softly spicy (nigella seeds would be my guess). Finish: the finish sees a similar softly-woody sweetness. Here, it is augmented by a drop of refreshing minty toothpaste (the leafiness from the nose, no doubt), which is balanced out with a delicately-bitter note of liquorice root and, perhaps, earthy Jerusalem artichoke. Somehow, it makes me think of quince jelly, though I cannot explain why; this is drier and not as fruity. A jelly that would be covered in mould, perhaps Honey-glazed nuts re-appear, late in the game, this time skinned walnuts, rather than macadamia. In any case, it is very good. 8/10 (Thanks for the dram, JS)

I am sure the idea behind the concept was that hillwalkers would drink these after bagging the Munro named on the label. I can see it enhancing the exhilarating experience of standing on top of a mountain alright. With that in mind, I cannot imagine there being too many of these miniatures left. In other words: good luck finding them! :-)

21/06/2021 The Munro's Part 5

Beinn a' Chreachain Blended Scotch (40%, Lambert Brothers): nose: OME in full effect! This has heady brine and wood varnish, as well as walnut oil and some nutty vinegar. Next up is an unexpected whiff of warm metal, either a domestic boiler, or a kettle that has just boiled. Still, the brine manages to somehow apply a chokehold on everything else. Later on, linseed oil and freshly-laundered linen appear, dry leaves on an October afternoon, devoid of any humidity, walnut fruit flesh... This is turning into quite the autumnal nose! The second nose has a perfume-y note -- and by that, I mean that it makes me think of perfume for some bizarre reason, namely Yves Rocher's Magnolia. Is it memory playing tricks on me? Mouth: woody and briny on the tongue, it displays all sorts of bitter nuts (walnut, hazelnut, almond, all with skin on) and seeds (linseed, pumpernickel, sunflower seed). It retains a bit of brine too. The second sip is much oilier, both in terms of texture and terms of taste. I now find olive oil and hazelnut oil to complement the bitterness of nuts. There is a twist of the peppermill too, which adds a balanced spiciness. It lacks a bit of freshness to drink more than the one dram at a time, probably. Finish: as the other expressions in the Munro's collection, this is really rather sweet. Unlike the others, however, whatever caramel was added to the blend does not overpower an assertive bitterness. It is not an unpleasant bitterness, mind. It is that of nuts again. Walnuts, almonds and grape pips, with the associated oils and a drop of unidentified vinegar (my guess is raspberry). The sweetness at play makes me think of corn syrup, but really, it is perfectly tolerable. 7/10 (Thanks for the dram, JS)

18/06/2021 The Munro's Part 4

Beinn Ime Blended Scotch (40%, Lambert Brothers): nose: it is funny: I had imagined (and feared) that these would all contain the same whisky, but they are all so different from one another, in perception, at least. Bottle variation, perhaps? This one has old, yellow-fruit jams and encaustic. The second sniff does bring some brine and rancio; after more than thirty years in glass, that is hardly surprising. In fact, it is even sawdust on a clay floor. Plum liqueur appears, overshadowing faint bandages and antiseptic. That is right: this one has a gentle medicinal side. I told you they were different! Smoked pineapple shows up upon second nosing, which is as welcome as it is unexpected. Mouth: lush and mellow, it has warm custard, topped with a caramel liqueur of sorts. That changes into butterscotch and toffee starting to melt in the heat. Old wood purrs in the background, old bookshelves and faded newspaper cut-outs. The second sip is juicier, harking back to the smoked pineapple from the nose, although this also has an earthier, bitterer note, faint, but tenacious. Might it be roasted fennel seeds? Finish: toffee, toffee, toffee. Another sweet number. Beyond that are toasted flavours: milk coffee, aniseed, caraway seeds. The second sip transforms it, turning this into something as close to a marmalade as can be: acidic, bitter and sweet all at once, harmoniously balanced. It is a medium-long finish that leaves the tongue a little numb, as if under the spell of grated ginger. I have a new favourite! 8/10 (Thanks for the dram, JS)

15/06/2021 The Munro's Part 3

Beinn Narnain Blended Scotch (40%, Lambert Brothers The Munro's): nose: this one is briny too -- OME in full effect. Despite that, something also makes its way to the surface, and that something is cracked black pepper on juicy melon (watermelon, to be accurate). The pepper is huge, and there is a bold note of cardboard to boot, yet it definitely has juice. In fact, shortly later on, peach juice materialises, next to the peppery watermelon. Far in the back, sweet lozenges rock up, lightly mentholated. At second nosing, mostly only the brine remains, it seems. Perhaps there is now an old wooden plank, dusty and dry. The juicy sweetness returns all the same. Mouth: another one where the sweetness is strong and bold, yet balanced out by a gingery heat -- this time, it is a ginger paste. The texture is that of yoghurt. The mouth sees a distant bitter touch, not sharp enough to think of liquorice; is it some kind of aniseed paste? Or angelica? Something like that. It even has a whisper of black cumin seeds, which suggests a mild toasted touch. Oh! and the black pepper is still there too, spicing up the big picture. Finish: sweet and woody, here are all sorts of old-school, chewy sweets: candied Seville-orange rind, stem ginger and candied angelica, but also thick furniture wax, so thick one would mistake it for honey. The bitter note is present, if harder to find, choked by the candied sweetness. It is not sickly, but it is also not far from corn-syrup cloying. Lastly, this finish feels as though chewing on a vanilla pod: intense, a tad too bitter, and not at all like vanilla ice cream. This one is my favourite, so far, even if I cannot see myself drinking litres of it. 7/10 (Thanks for the dram, JS) 

Three down, three to go

14/06/2021 The Munro's Part 2

Number 2

Ben Challum Blended Whisky (40%, Lambert Brothers The Munro's): nose: I feared it was going to be the same as the first one we had, but the nose, at least, is different. This is briny, and it is only the tiniest drop of honey and a minimal soft-wood influence that iare left to counter pickles, green olives and, well, brine. It also has some dust and some wood varnish, though they take a while to develop. Old cardboard boxes becomes more assertive and a growing floral touch appears, several minutes in, in the form of buttercups. In the end, however, the briny cardboard dominates, and, if I do not find it unpleasant, one has to not mind that. Mouth: dissonant with the nose, the palate has a pronounced sweetness not unlike Golden Syrup, yet also fierce ginger, which makes for an interesting combination. Stem ginger, one could call it. Strong peppermint is hot on their trail and, soon, it feels like drinking grenadine whilst sucking on a Fisherman's Friend. Most unusual. The second sip seems to incorporate the ginger more seamlessly, though that impression is fleeting: the heat comes back numbing the mouth once again. Some dry wood shows up, probably wooden palettes, as does pine resin. Finish: like Stob Coir' an Albannaich the other day, this is sweet and three quarters. However, that powerful gingery, peppermint-y heat from the palate is in the finish too, making the sweetness more tolerable. In the long run, we see toasted notes: aniseed, liquorice and black sesame seeds. All are under control and balanced. After a moment, cardboard re-appears. The mouth is left in the same state as after sucking on a Fisherman's Friend, or gargling strong Listerine: numb, refreshed, yet also bitter. 7/10 (Thanks for the dram, JS)

09/06/2021 Watt Whisky & Friends Zoom catch-up

This is an informal catch-up session for those who could not attend at least three virtual tastings (one Watt Whisky tasting, one Electric Coo tasting, one Campbeltown Whisky Company tasting).

Only six of us join Mark and Kate Watt. Since we are all drinking different sample sets, it is a complete free-for-all. JS and I are having the samples from the Electric Coo tasting that took place on the 29th May, that we could not attend.

By the way, The Electric Coo Series was created by Mark and Kate Watt (of Watt Whisky and Campbeltown Whisky Company) and David Stirk (formerly of Creative Whisky Company). Watt is an SI unit of power, often linked to electricity; a stirk is a cow, male or female, between one and two years old. Electricity. Cow. Electric Coo.

Together, they bottle under CWC, which stands for both Campbeltown Whisky Company (the Watts) and Creative Whisky Company (Stirk's old company). Half the releases were selected by Watt; the other half by Stirk. MW tells us they would not have bottled something that the other did not approve of. Other than that, "David went for the crowd-pleasers."

MW: "I met David Stirk in 1998. I realised you either like him or you don't."
KW: "A bit like you!"

Blended Scotch Whisky 27yo 1993/2020 (41.1%, CWC The Electric Coo Series, Refill ex-Sherry Butt) (selected by MW): this comes from Edrington stocks, we are told, and it was already blended when they bought the cask. No-one knows what it contains. Nose: cracked black pepper sprinkled on raspberries, mildly rubbery peaches. Then, out of nowhere, an unexpected whiff of ox-tongue stew appears, and leather boots with rubber soles. Maybe pencil erasers too. Mouth: peppermint, chewy dried mango slices. Finish: pleasant. Not hugely long, but perfectly balanced, with dried apricots and more dried mango slices. Good start. 7/10

Invergordon 32yo 1988/2020 (50.1%, CWC The Electric Coo Series, finished in ex-Brandy Butt) (selected by MW): nose: lots of ginger, but the obvious background is pineapple and hair lacquer. There might even be some new shoe laces, somewhere. Mouth: ester-y, mentholated and varnish-y, this is certainly fresh and a little heady. Finish: fleeting. It quickly comes back, full of lacquer and grapefruit zest, which is to say: a little bitter. 7/10

On how they divide the tasks in the business:
KW: "He does the accountancy. As soon as I see a spreadsheet, I switch off."
MW: "Which is odd, because, in the house, I don't even have access to our bank account."
KW: "You do. You've just forgotten your login."

Macduff 12yo 2008/2020 (55.1%, CWC The Electric Coo Series, Sherry Butt) (selected by DS): nose: caramel and cured meat, teriyaki sauce, soy sauce and a bottle of red wine. This is a very nicely-balanced wine maturation, so far. That surprises me, truth be told. I am not a fan of those. Mouth: dry, earthy, it soon shows dark berries and currants (elderberries and blackcurrants, mostly). Finish: oh! This is lovely. Teeming with dried currants, it is earthy, almost rancio-y. Dried elderberries, dried cranberries. 8/10

SL [from the audience]: "You say you don't turn down many samples. Well, neither do I. You say you have a list of whiskies that you want to buy. Well, so do I. It is just on a different scale."

KW explains that the coloured labels on the Watt Whisky bottlings are the colours that MW smells when tasting the whisky. KW says it is weird, but I can relate: I have had yellow and green whiskies before. Also, SMWS Categorise their styles with colours too, these days.

NWW [from the audience]: "Composers have it. They hear music and they see colours."
tOMoH: "Isn't that the acid, though?"

MW: "We didn't want to do the regions, because everyone does it. Speyside is green; islands is red; Islay is usually blue; Campbeltown... tends to be brown."

Croftengea 13yo 2007/2020 (52.2%, CWC The Electric Coo Series, Hogshead) (selected by DS): nose: gingery bubble gum, timid peat of the vegetal kind (as in: it smells of moss, not meat), and a whisper of bacon. Lovage seeds, fennel seeds, fenugreek, mukhwas also feature. In the long run, all that freshness is augmented with a gentle note of sulphur. Mouth: spicy, lively, it has mentholated ginger bubble gum that remind me of Boules Magiques. The peat, here, is very subtle. It does turn a little chalky, in the long run. Finish: not much of the trademark roast chicken, but there is some lovely, chewy, earthy clay, as well as dark raisins. 8/10

MW: "If we'd had to go to Japan, Taiwan, Belgium..."
tOMoH: "Love how you put Belgium on the same level as Japan and Taiwan. Just as far from Campbeltown, is it?"
KW: "It's further to go from Campbeltown to Glasgow than from Glasgow to Belgium, so it might as well."

MW: "Funny how company expenses change when it's your own company."

Caol Ila 13yo 2007/2020 (50.9%, CWC The Electric Coo Series, ex-Ruby Port Hogshead) (selected by DS): nose: right! Here is bacon, baked earth, fine ash. In the long run, ink and seaweed cakes too. Mouth: warm, warming, peaty and comforting. I find it closer to teriyaki and barbecue than seafood, but that is OK. Perhaps kippers. Definitely kippers, actually. Finish: long and bold, it is full of teriyaki tofu and barbecue sauce. I half-wanted to hate this, but it is great. MW says the same. 8/10

MW: "Sauna flavours."

Caol Ila 12yo 2008/2020 (54.1%, CWC The Electric Coo Series, STR Barrique) (selected by MW): nose: powerful. Fierce. Almost brutal. It certainly clears the nostrils. Faded leather, bacon rolls, tins of dark-blue paint, hot clay pots, straight out of the oven. Perhaps a smidge of ink too. Mouth: lots of ink, now. Royal blue. Finish: another assertive one, it has ink poured onto a burning haystack. It is a very long finish, with clay amphorae being shaped on the potter's wheel. This is excellent. My favourite tonight, rather unexpectedly. 8/10

MW: "When I was at Royal Mile Whiskies, there was a piper across the street -- the worst piper in the world. I was dreaming of winning the lottery, buying all the Bell's decanters and throwing them at him."

Chilled session. We clock off much later than is reasonable, but good times were had. And good whiskies. Well done, CWC!

09/06/2021 The Munro's Part 1

The Munro's are a wee collection by Lambert Brothers to celebrate the Munros (and the illicit use of apostrophes). Lambert Brothers were wine and spirits merchants and blenders from Edinburgh who bottled the Piper, Talisman and The Monarch blends. According to the national archives, they were active from 1901 to 1993.

As for the Munros, a Munro is a Scottish mountain taller than 3,000ft. (around 1000m, for anyone who realised that the 1970s have long gone).

I am not sure when this was bottled. Judging by the style of the label and the little information on it (capacity, ABV), I would say 1980s, but do not quote me on that. Each label celebrates a distinct Munro and gives the altitude in metres, suggesting the Lambert Brothers were a rather modern outfit (it is now 2021, and some still use imperial measurements, believe it or not). I am also not sure how many of these exist. There are two hundred and eighty-two Munros in Scotland, but I have not seen that many of these bottlings -- to be honest, I have not looked very hard either.

Anyway, here are six. We will have them over several days, in reverse alphabetical order, because we need some kind of order, and the last one in alphabetical order has the lowest fill of the bunch. Might as well start with that.

Why the differently-coloured glass, labels and screwcaps,
we will probably never know.
Whatever was cheapest at the time, presumably?

Stob Coir' an Albannaich Blended Whisky (40%, Lambert Brothers The Munro's): nose: it starts out as an inoffensive blend, with notes of toffee and Scottish tablet, as well as a bowl of golden breakfast cereals. This must contain a high proportion of grain whisky, because it soon gives nail polish and hair lacquer -- in acceptable doses, mind. The nose, overall, is dessert-like, sweet with crème brûlée, caramelised custard and golden apricot turnovers. There is also a soft, woody touch -- varnished wood. The second nose has lemon-scented kitchen cleaner in a stainless-steel sink, which is unlikely, but actually not unpleasant. Mouth: a remarkable continuation of the nose, perhaps a little more acidic than expected. This, here, has marmalade on toast, crusty apricot turnovers, varnished wood (especially via retro-nasal olfaction, where it is almost gingery), and a little OME -- that briny, pickled taste that sometimes shows in old miniatures. There is a dose of caramel too, of course. The second sip reminds me of spicy tomato chutney, in that it is sweet, spicy and acidic at once. It works. Dried cucumber peel rocks up too to add some bitterness; that makes for a nice balance. Finish: woah! This is sweet. Muscovado sugar melted in a bain-marie, torched caramel, crunchy sugar icing, some kind of syrup (probably maple). It is borderline too much for my taste and a recipe for a headache, in all likelihood. One gets accustomed to the sweetness with repeated sipping, which helps detect other flavours, such as fizzy lemonade, dried cucumber peel again, and, in the long run, candied citrus peel. A peppermint heat grows over time, leaving a gentle tingle in the front-teeth area. 6/10 (Thanks for the dram, JS)

06/06/2021 Passport

June is the month of holiday for many -- at least, when there no pandemic. To travel abroad, one often needs a passport, so here goes.

Passport Scotch 100% Scotch Whiskies (43° G.L., William Longmore & Co. Japanese import, b. ca. early-1980s): nose: mocha cream, burnt caramel and sticky toffee pudding that would have spent too long in the oven. The nose also has a thin layer of warm leather. Soon, the soft freshness of menthol appears, unless it is pine resin; in any case, it is discreet, fleeting, quickly almost stifled by the burnt caramel and sticky toffee pudding aromas. There is even a last-minute whisper of bicycle tube. The second nose has an air of oil and citrus, perhaps orange-infused oil with an undertone of barley, left out to dry for years and which, subsequently, has lost most of it scent. Lastly, sunburnt grass emerges. Mouth: inoffensive at first, it soon unveils a mild cinnamon-y, gingery spiciness alongside pine drops, Gocce Pino style. A copious dose of caramel remains, here, yet it is more than matched by the juicy freshness of the pine syrup in those Italian sweets. The pine-y journey continues with resin, tree bark, menthol (is there Benrinnes, in this?) The second sip has barley syrup, barley snaps, loaded with a tad too much burnt sugar. Repeated sipping puts the spotlight on the dilution (it is watered down to 43%, after all), though nothing too detrimental. Overall, this is very much a caramel custard or crème brûlée affair. Finish: some pine notes remain, yet the finish has more wood (old bookshelves and all) and bitterness -- though no trace of mocha, this time; more likely, it is aniseeds, lovage seeds or caraway seeds. The finish is of medium length, a little drying, if perfectly pleasant. The burnt sugar seems just too bold here too, yet it is not too bad either. If one likes crème brûlée, one should be enthused by this. As it turns out, tOMoH only tolerates crème brûlée(*), so this is merely OK. 7/10 (Thanks for the sample, DH)

(*) With the exception of Tantrum Dougnuts, of course, where Crème brûlée is tOMoH's favourite.

01/06/2021 Lockdown dramming in G-town

Glasgow is under Level-3 lockdown, due to a couple of hot pockets, south of the Clyde. One would never know, seeing Glaswegians go about their normal business, though. The only difference, if one pays close attention, is that alcohol is not served indoors and, to avoid having to manage that indoor/outdoor restriction, some places have decided not to open at all (SMWS, Bon Accord, Pot Still).

Residents are not allowed to leave the city, nor are visitors supposed to enter it. Instead, the latter must return home as soon as they can. Since, for tOMoH, that means a train journey down south from Glasgow Central Station, going through town is kind of inevitable.

That is where JS and I meet MR, who has been a Weegie for the last couple of years. More specifically, we are at Singl'end for lunch.

It is a place for the youth: order and pay via an app or online, the staff brings the food accordingly. Fortunately, MR navigates that like a pro, because I am lost amongst those technological "advances".

JS's veggie croque-monsieur

My falafel wrap

MR's poached eggs on toast

JS's orange juice in the back
My Cure Yer Heid smoothie

Since no place will serve us whisky, we decide to have our own at the hotel. En route, we stop for doughnuts at Tantrum Dougnuts'.

The choice is difficult

Let us get to work.

MR tries the remainder of JS's Sandy Macnab 5yo. Not enough for me to try it again, but you can find notes here.

MR brought the goods, though. The idea is of a friendly catch-up for the first time in a couple of years, not to take detailed notes.

Mackmyra 12yo 2008/2020 Liten Brun Hund (49.8%, Little Brown Dog Spirits, Virgin Oak Cask, 380b): nose: woah! Cut mangoes, crystallised pomelos, lychee, canary melon. Mouth: a whole lot of metal complement a tart sweetness and a citrus-y leafiness. Finish: long, comforting, warming. This radiates great, comforting waves of sweet, pink citrus. It is lovely and completely unexpected. 8/10

Linlithgow 26yo 1975/2001 (50.2%, Scotch Single Malt Circle, C#96/3/15): MR's boss apparently brought that to the office and told her to try it whenever she wanted. She brought a sample for us to try it too, which is hugely appreciated. Thanks to both. Considering the cask number, it is a sister cask to those bottled for Direct Wines Ltd.'s First Cask range, and, therefore, one could rather safely assume that it comes from Signatory Vintage's stocks. Nose: hairy and meaty like a wet dog. This is musky as fook, slightly mentholated, and there is just a whisper of flint or limestone. Over time, the wet dog slows down, and lichen on slate remains. Mouth: crisp apple, sprinkled with a blend of sugar and lots of salt. Metal joins the party, copper pipes, bronze plaques, brass plates. Finish: big, rolling waves of metal and a softly bitter herbaceous aspect too. Complex and unique. 9/10

Arran (58.7%, Cask Sample, Champagne Cask): nose: vanilla, banana bread, topped with smoked raspberries. Suddenly, a pleasant mustiness comes up -- cork, dusty staves, clay floors. Mouth: dry grapes (not raisins), fruit-juice-soaked biscuits. Finish: long and fresh, fruity, perhaps a little nondescript, yet it seems perfectly balanced and has all in the right places. 8/10

The Arran Malt 19yo 2000/2020 (52.2%, OB Limited Edition in celebration of Whisk-e Ltd's 20th Anniversary, Refill ex-Islay Hogshead, C#1097, 243b, b#243): nose: mellow roasted barley, and is that a wee bit of smoke? It does smell like it, at any rate. Smoked slices of dried strawberries. Next is marzipan, melted marzipan, if you please, and grapefruit zest on crème brûlée. Mouth: peeled charred capsicum, capers, brine, black olives, smoky dried raspberries. Later on, it turns to dried olives too. Finish: long, smoky, where the smoke is an undercurrent, not the main actor. It also has fruit, barley and, well, brilliance. Further sipping cranks up the citrus peel in the finish as well, still grapefruit, yet also pomelo, this time. The whole is increasingly juicy and fruity, whilst the smoke goes down in intensity. In my opinion, this becomes more enjoyable with every sip. 9/10

Lagg 1yo (62.4%, Cask Sample, 1st Fill ex-Bourbon Cask): nose: wafts of smoke, heathery peat and barbecued ham supplement ash, and there is puffed wheat breakfast cereals too (the ones with the frog on the box). Mouth: fruit, at first, then bitter stainless steel, then smoke and roasted apple. In the long run, it settles for burnt fruit-tree logs. Meow. Finish: golden apple and a butter knife left by the campfire, half-consumed broomsticks in the very campfire, and burnt apple pips. It ends with bicycle tubes. Good nose, finish too. The palate has yet to be ironed out by the wood, but this is promising! 6/10

It dawns on me that MR has developed a Glasgow accent, which is a cute addition to her innate Neapolitan intonation.

Pistachio & Hibiscus Ring