29/04/2023 Cut Your Wolf Loose

Back in Brighton, at last. It was more than a decade since tOMoH last graced the streets of the Queen of Watering Places. Local WhiskyLovingPianist has been inviting us for a while, but, now he is soon to become an expat, the clock is-a ticking. In fact, today is more or less the final chance to meet him. Phew. JS and I make it to the coast, then, and meet our favourite keyboard player in his local: Cut Your Wolf Loose.

Seconds after coming in, a member of staff asks us if we need help; another tells the first that we are with WhiskyLovingPianist: the first immediately backs down with an air of deference, as if to say: "There is nothing I can help you with, Ye of Greater Knowledge." It is, of course, incorrect, but amusing.

We quickly find something to drink. Something we have never seen before.

Tormore 28yo 1992/2021 (42.4%, Chorlton Whisky, Hogshead, 253b): nose: lemon drops, crystallised pears, and white-wood shavings (birch is my guess). This is stunningly fresh, in a white-wine sort of way, and turns sugary, over time. The mouth is a strong mix of forsythia wood, white wine and milk chocolate. The second sip gets rid of the forsythia-related bitterness, and pushes up a flowery sweetness. Finish: thin and close to white wine, it is dry and slightly herbaceous. The second sip brings back a soft bitterness of unripe grapes, but also cotton candy, and custard-y grape turnovers. Coming back to it later, it is so much sweeter that it may just as well be a different dram. 8/10

Tullibardine 29yo 1993/2022 (47.5%, Chorlton Whisky, ex-Bourbon Hogshead, 181b): WhiskyLovingPianist reckons the nose is close to a Balblair's, but it is more cereal-y, and less herbaceous than a Balblair, in my opinion. Minutes in, it turns fragrant (cornflowers) and butyric. It is not exactly Parmesan -- closer to baby sick, actually. Mouth: butyric here too, and, thankfully, cured pineapple. Finish: big, lactic, this finish offers an unexpected meaty nuance. 8/10

WhiskyLovingPianist: "That point where you tap into... genius. I am a genius. You can write that down."

Glentauchers 31yo 1989/2021 (47.5%, Chorlton Whisky, Bourbon Barrel, 153b): nose: rubbed citrus peel, loud and clear, limoncello, bits of tarragon, lemon mint... Phwoar! It develops mandarin peels, after a while, which is to say it becomes softer and less acidic. Mouth: potent and minty, with a dose of chalk, cucumber peel, quinine, and a hefty pour of limoncello. The second sip is mellower, velvety, flirting with milk chocolate. Finish: long, more assertive than the Tormore, but mellow, still. Here are sponge cake and marmalade. Lovely. 8/10

WhiskyLovingPianist: "JS, do you score whisky?"
JS: "No, it's too variable. I'd score something 81 one day, and 93 the following day."
WhiskyLovingPianist: "It's amazing how good I am [at scoring consistently]."

The next round is more difficult to choose. So many options; how to seize the best? Ah! This, perhaps...

Not familiar with a name, I ask the staff for an explanation. "A peaty Highland malt. Not sure which, but I reckon it is Benrinnes." I do not agree: firstly, there is a Benrinnes from the same collection right next to it; why would this one hide its provenance? I reckon a Ben Nevis, who are perhaps becoming protective of their brand... until I spot the neck tag that reads: "Peated Benriach." Here we go, then. The lad tells me it is a bit of a Marmite dram.

Faemussach 21yo b.2022 (56%, Chorlton Whisky, Hogshead, 313b): nose: boof! This is so organic. It has cured meat, wine sauce, soft leather bags, moccasins, compost. Next are red-wine casks and sulphur fertiliser in hessian sacks. Lastly, a generous shovelful of earth. Mouth: ooft! That is one wine-y number, sandy, muddy, with more cured meat and game casserole. The second sip has wine-infused caramel and boozy fudge. Finish: huge, meaty, peppered with grated chalk. More of a curiosity than a great drop, as far as my taste is concerned, but it is an experience alright. WhiskyLovingPianist loves it to bits, then is not sure, then hates it, in the space of three sips. 7/10

WhiskyLovingPianist: "Is that the Chorlton?"
tOMoH: "Yeah. Chorlton of the dead. Chorlton of the corn. Chorlton of the damned."
WhiskyLovingPianist: "Are you being amazing?"

Ardnamurchan 7yo 2015/2022 A Dram for Banksy The Little Brown Dog (61.1%, Little Brown Dog Spirits, Refill Oloroso Sherry Hogshead, 300b): nose: peaty and ashy, this is very dry, like hot black volcanic sands. We have dark wood, sawdust and torn tree bark too. Mouth: yum! Almond liqueur, smoked-almond liqueur, and a lick of distant, mushy peat. We spot lemon-y ash too, and if it starts in the background, it soon grows to prominence. Finish: huge, dishing out loads of tree bark and smoked almonds. It is never-ending, teeming with squashed raspberries and gunpowder, the kind used in an arquebus. Wow. 8/10

Clynelish 12yo 2010/2022 (54.6%, Cut Your Wolf Loose, Moscatel Pipe, 1b): this is essentially a large tasting sample. They have a few of these to try. Nose: wine, meat, and butyric. Knowing the distillery, of course, helps identify a wet cat. This is animal, musky, and not really my style. It is closer to the official 14yo, and far from any Clynelish I actually enjoy drinking. It reminds me why I overlooked that distillery for decades. Some interesting spices come through (sumac, Chinese five spices, or garam masala), as does wet fox. Mouth: wet, muddy plasticine, a pinch of salt, wax (earwax). The second sip is pretty acidic and warming. Finish: strong, warming, but indistinct. Maybe dark grapes and chewy plasticine. The second sip is fruitier, packed with grapes -- green, this time. 6/10

What is this?

Highland Park 28yo  (46.6%, Artful Dodger Whisky Collective, Sherry Hogshead, C#1271, 297b): nose: honey and mint paste, then lozenges and lavender, as well as lemon thyme. There are some wood shavings too, but, all in all, it is a lovely minty thing. More wood shavings, a gentle bitterness, moor-flower stems, dry as bracken. Finish: perfect balance of honey, propolis, beeswax, and faint smoke (heather or lavender). Superb. 9/10

Speyside Blended Malt 30yo  1989/2023 (51.2%%, Artful Dodger Whisky Collective, Refill Bourbon Barrel, C#4555, 317b): a tea-spooned Balvenie, the rumour goes. Nose: yellow flowers and furniture wax, yet, very quickly, it morphs into berries. Mouth: mh. Flowery, but also a bit thin. It grows in power with subsequent sips, with a spoonful of blackcurrant liqueur. Finish: surprisingly long, this is a custard-y finish, in line with what one might expect from this distillery. Still, not a patch on the Highland Park. Sequence mistake. 7/10

Inchfad 15yo (52.3%, Dràm Mòr, First Fill Amontillado Oak Hogshead, C#1076, 205b, b#168): nose: earthy bacon, smoky plasticine, chewy meat balls. Peat becomes more obvious with time, and the nose grows more farm-y and more petrolic -- in fact, it comes pretty close to tarry sands, a beach after a black tide. Mouth: oh! This is nice. Elderberry cordial and blackcurrant jam. Later on, it has the allure of a cheap blend, which is unexpected, to say the least. Happily, the earthy fruit comes back -- phew! Finish: big, full of dark-fruit jams (dark cherries, blackcurrants, elderberries), and a spoonful of muddy peat. This is good! 8/10

A pause, during which we shift to cocktails. I do not even take note of which ones we are having; one is rather bitter with maraschino cherries, the other is sweet as a liqueur, with orange peels. Both are good.

Glenglassaugh 40yo 1972/2013 (43.1%, The Scottish Liqueur Centre Càrn Mòr Celebration of the Cask, Sherry Butt, C#R13/08/01, 200b, b#32): nose: I wonder if my nose is shot: I get mucky peat! Physalis appears, after a moment, but that peaty side sticks. It is also fairly wine-y a nose, which is quite logical, since it is an ex-Sherry cask. Rotten grapes, grape-juice-soaked earth. It opens up with time, and reveals white fruit -- white peach, to be accurate, yet still soaked in wine. Mouth: woah! this is unusual. Lychee-infused sake (if that is a thing), or baiju. It develops into something thicker and coating, akin to orange liqueur (Cointreau). The second sip is rather cloying, with lots of wine-y fruit juice, then a bowl of milk, stained with berries jam. Finish: wide and long, liqueur-like, sweet and heady. Further sips are less wine-y, more fruity and velvety. Over time, we see tame lychee struggling to make itself heard. More mint too. Meh. Disappointment of the day. 7/10

The Cheshire First Release (46%, OB, Shaved Toasted and Re-Charred American Oak Quarter Casks + Finished in European Oak Barrels, b#2448): from the Weetwood Distillery, this is certainly a new one on me. Nose: cut carambola, freshly-cut conkers (WhiskyLovingPianist)... This is very fruity, and full of liquid honey. Mouth: ooh! It tumbles, here, with loads of acrylic paint inadequately supplementing cut fruits (carambola or Korean pear?) The finish is in the same vein as the nose: it is fruity, it has lots of vanilla (white oak, suggests WhiskyLovingPianist), it does the trick, yet it does not do it for me, today. 6/10

Tormore 31yo 1990/2021 (53%, Dekadent Drinks for Whisky Spunge Edition No. 33, 2 x First Fill Barrels, 422b): all in the name of a wee joke at our friend EG's expense, the Sponge has written a bogus bottler name (Dekadent Drinks instead of Decadent) and a bogus bottling commissioner (Whisky Spunge instead of Sponge) on the label. Wonder what HMRC has to say about that. Nose: mint drops, patchouli or incense, crushed cloves, clove ciggies, beedies. Later on, we have papaya, then blonde tobacco. Mouth: odd. Cologne, some fruit, mixed with Virginia tobacco, and strawberry bubble gum, injected with loads of cinnamon and ginger. At second sip, we have lots of sweet furniture polish, propolis and physalis. Finish: minty, long, cinnamon-y. Very good. I am a bit beyond notes, now. 8/10

WhiskyLovingPianist [eyeing his next dram from an almost-empty bottle]: "Might go for the Ardnamurchan again."
tOMoH: "You know it's good."
JS: "They'll call you the dregs man."
tOMoH: "What can I drink that is, erm, free?"

We try one more dram for which I take no notes, TB/BSW 6yo (46%, Thompson Bros.) 6/10, before JS and I catch the train that takes us back to the capital.

Very glad we made it before WhiskyLovingPianist departed. Cut Your Wolf Loose is a cool place indeed, lively, with friendly, knowledgeable staff, and with a good selection of things that I do not come across every day elsewhere.

JS and I reflect on how different the vibe was from the previous whisky bar we went to, namely The Golden Promise. There, they play jazz records (yes, vinyl), the place is very quiet, and, we can only imagine, intimidating, for anyone not in the know. Here, the music selection is eclectic (all over the shop, really), with stuff played from a computer, on the piano by the boss, or (later) live in the basement, and many punters come for that, not the whisky. The staff are in streetwear, have to climb on the benches to collect bottles to pour, with their shoes on the upholstery, and graffiti is tolerated, even encouraged.

Both nice places, but very different styles.

Fare well, WhiskyLovingPianist!

28/04/2023 Teaninich

Teaninich 1973/2012 (41.8%, Malts of Scotland, Bourbon Hogshead, C#MoS13011, 96b): nose: a soft mix of meadow flowers, hay, pastures, and new seal wax. It drifts steadily towards seal wax and pastures, the latter coming pretty close to muck. Oh! yes, it swiftly turns into something tamer than, say, Brora, yet something well farm-y all the same. But it is a Teaninich, and, therefore, grassy-flowery notes are never too far, which are a trademark of the distillery's output: hay comes back, now hand in hand with bright-red tulips. It is not long before we return to seal wax, this time augmented with old, yellowed papers. That wax hints at fruits, crisp-apple peels, or plump plum peels, with a droplet of ink. The second nose is even more farm-y, clearly earthy, now, adding ploughed fields or farm paths to the afore-mentioned pastures. There is morning dew everywhere, though the earth is dry underneath the surface. We have old, dusty pineapple to boot -- a real treat! Mouth: juicy and grassy, the attack has the bitterness of tulip-stem sap, soon joined by the much more pleasing velvet of tulip petals. The mouth has its fair share of seal wax, yet it is less obvious than on the nose. Plum juice, once again with a drop of ink, marker pens, freshly-cut grass, soaked in morning dew, and a fistful of hay. Of the pastoral notes, nothing remains. The second sip has fruit juice that is quickly overtaken by watered-down plant sap; then it is a blend of both (plant sap and plum or peach juice), fresh, fruity, and also bitter. Green hazelnuts, citrus foliage, green tea leaves, hibiscus. It would be dishonest to call this powerful, yet it also does not feel very weak. Finish: timid, it reaches the stomach with no obvious trace. Like all the best introverts, it is a bit of a timebomb: after ten or fifteen seconds, flavours finally start to glow. Hay, crumpled papers, and old recipe books, as well as fresher things, such as cut plums (rather unripe), custard-y fruit turnovers, tulip petals, and cream cheese. The second gulp packs more of a punch, with boozy nectarines, Cointreau, and the return of seal wax. This time, the wax has set, barely lukewarm, as opposed to the molten, fragrant slime that it is when first applied. There is hardly any bitterness, at this stage; instead, it is the velvety sweetness of a nectarine wrapped in tulip petals. That late fruitiness really clings to the mouth too. I remember Cavalier66 was disappointed with this. A sequencing mistake, or a proof of his lack of taste? I love it. The nose is particularly noteworthy to me. Regardless, I will score it lower than last time we had it. It is like that. 8/10 (Thanks for the sample, Cavalier66)

25/04/2023 Scapa

A visiting friend unexpectedly brought this out of the blue. The focus was more on the social aspect, so no detailed analysis, but it was too good a chance not to take notes at all.

Scapa 13yo 2006/2020 (63.3%, OB The Distillery Reserve Collection, 1st Fill Sherry Butt, C#2232, 816b, b#783, LKNP2920)
Nose: a bit of earth quickly recedes to unveil a mad depth of aromas. We have fruits, prunes loudest, but also Corinth raisins, then banana skins. The earthy initial impression made me think of an Oloroso maturation, but it quickly turns closer to PX.
Mouth: the interplay between earth and dried fruits (figs, dates, raisins) is engaging. It is also dense, thick and sticky, without being sickly, and clearly strong, yet never overpowering. In fact, it hits a good balance.
Finish: long, powerful, if controlled. It moves from earthy to chocolate-y to fruity to almost coffee-like -- and back again. A drop of water cranks up the coffee impression, and adds a touch of lychee, as well as light liquorice, towards the death.
Comment: Excellent. 8/10 (Thanks for the dram, KM)

25/04/2023 St. Magdalene

St. Magdalene 21yo 1982/2003 (56.5%, Hart Brothers Finest Collection): the weather is nice, perfect for a St. Magdalene. Nose: crisp, lively and flowery, this has daffodils, buttercups, and daisies, as well as lemon blossom, and -- dare I say? -- limoncello. There may be a droplet of shampoo (Garnier's chamomile-scented Ultra Doux), not at all distracting. Soon, we have yellow orchard fruit, cut on a slate: plums, apples, that sort of things. It is not long before more-muscular aromas carve their path, and the slate starts hinting at tiger balm, with menthol and camphor, both subdued, but present. Swiftly, we come back to fruits on slate, this time in jam form. The shampoo morphs into plant-stem sap, yet, once again, it is not distracting in the slightest. As often with the output of this distillery, it is a constant ping-pong between lush, welcoming notes (orchard fruits, meadow flowers, lemon cake), and a more-austere profile (mineral, herbaceous). What a treat! The second nose is frankly flowery, fragrant like Garnier's Ultra Doux, with (thankfully) much less of the soapy side. Ripe peaches are a fitting supporting act. Mouth: the attack does away with "welcoming" and "lush" to focus on "austere" and even "challenging." Here, we have burnt hazel shavings, quicklime, lime juice, limestone, and, if there is fruit, it is but a heavily-caramelised jam residue, stuck at the bottom of the cauldron. The second sip sees icing sugar complement the otherwise-rocky, gravel-y attack. A few seconds on the tongue allow crushed peaches to rock up, stones and all, but it does stay firmly on the mineral, austere side of things. It is rather warming too, even if that impression is limited to the roof of the mouth and the tip of the tongue. Finish: amusingly, the finish is more approachable than the palate. Lemon cake comes back, and we have buttered toasts, slathered with jam (peach and lemon? Pear and grapefruit?) Only the petals of the nose's flowers make it this far, with a dusting of confectionary sugar. This finish is long, and the alcohol sings for longer than anything else. It turns desiccating and a tad bitter, even rocky (pebbles, shingles), with lichen and burnt brown sugar. That newfound sugar extends to subsequent sips, and we see the emergence of hot, oxidised metal too. Long after the glass is empty, there is a lingering impression of Brie rind. Yum! Lovely StM, but I am full of bias, of course. One has to enjoy working at it, even though it did not seem as challenging today as the first time we had it. 9/10 (Thanks for the sample, OB)

21/04/2023 Tormore

Tormore 1988/2012 (55.4%, Malts of Scotland, Sherry Butt, C#MoS12043, 96b): nose: dark, exotic woods aplenty, starting with mahogany and teak, ending with dark cocobolo, and even flirting with ebony. There is a good dose of lacquer too; armchairs drying after having been applied a lick. Wood spices arrive shortly thereafter: sumac, ground cloves, nutmeg, and cocoa powder. One may find it a bit one-dimensional, perhaps, yet what it does, it does well. The second nose increases the complexity by adding grape juice, cigar boxes, and cotton candy in the making. Grapes are more and more assertive, even if their vine wood is never too far away. Overly-baked fruit turnovers are in the wake of that, so baked that all that stands out is the crispy caramel that leaked out of them, and solidified on the oven bottom. Mouth: varnish, oily woods, mocha and dark chocolate, mahogany liqueur cabinets, and orange zest, caramelised beyond recognition. After fifteen-twenty seconds on the tongue, it becomes more-obviously powerful and spicy, with nutmeg, ground cloves, crushed bay leaves, charred cinnamon sticks, and droplets of green-grape juice. Dark-chocolate coulis remains a main actor, though the focus never is firmly there. It feels borderline Cognac-y, at times, with that ester-y, fruity grape. The second sip is in line, with the wood providing more spicy bitterness than before (bay leaves, sumac). However, the grape juice is also louder -- go figure! Finish: it is fairly punchy, despite a quarter of a century of aging. More exotic woods of a darker sort (teak, Brazilian cherry, ipe), dark, earthy spices (ground black cumin, ground cloves), and roasted grape pips, which brings an oily, juicy dimension to an otherwise rather woody affair. Oh! it is juicy alright, if not plain fruit juice -- no: it is closer to half grape juice, half liquid caramel. The second sip feels creamier, a foamy cloud topped with a dusting of cinnamon powder. It is no cappuccino, though: it remains a chocolate-y, grape-juicy thing augmented with a dash of Marsala. Delightful. I seem to have found it earthiy, last time. Not so much today, oddly enough. 8/10 (Thanks for the sample, Cavalier66)

20/04/2023 Bruichladdich

Bruichladdich 12yo 1994/2007 (46%, Murray McDavid Limited Edition for the Isle of Colonsay, Bourbon Cask, C#MMCL2): nose: patina-covered polished wood, nutty apricots and apricot stones. And then it goes all metallic, with freshly-waxed car bonnets (for some reason, I see them green -- somewhere between #98CB76 and #518131; do not thank me, it is natural), clean engine grease, and new tools. This interplay between wood and steel, between dashboards and cylinder heads is certainly original! I do not remember coming across this so clearly before. It is remarkable how clean the steel is too. It is not a Japanese blade, yet it is not a dirty old engine either; more like newly-moulded engine parts that have not yet been assembled. After a while, a whiff of menthol passes by, as does darkish tobacco that sits in the same tin box as as dried strawberry slices. At a push, one may find discreet sea breeze. Thirty minutes in, the nose is hardly recognisable, with the emphasis now on the afore-mentioned sea breeze, and soft fruits as an afterthought. We still have wood wax, this time in a spray can, but much less wood, and virtually no steel. In its place, some leather. Mouth: it is a lot more robust than the tame nose suggested. There is enough wood to fill up a wheelbarrow, medium-dark tobacco, dried-strawberry shavings (those are now crystal clear), and menthol (fierce would be an exaggeration, but it is also not shy). It is wide and coating, despite a fairly thin texture, and certainly leaves no pore in the mouth untouched by what comes across as a polished slice of centuries-old oak trunk. The second sip seems oilier -- not in texture, but in taste: walnut oil, tobacco oil, teak oil, engine oil. It is also spicier, with ginger powder, and asafoetida, blended with amchoor, the latter imparting a cool fruitiness. There is a drop of brine, in there, somewhere, which gives a bitter freshness that could be linked to licking tin. Finish: assertive, coating, and full, this dishes out more wood (polished dashboards, nutwood), associated bitterness included, and fruits (dried apricots, apricot stones, oily walnuts, Brazil nuts). Further sips crank up the dried fruits (dried figs, dates, raspberries), bring back the oily dark tobacco, and introduce a lovely, fruity black tea (blueberry, raspberry, forest fruits). In the mid-to-long term, that fruit tea takes off and turns sweeter too. This is very pleasant indeed, but is it really a Bourbon-cask maturation? 7/10 (Thanks for the dram, dom666)

17/04/2023 Glentauchers

Glentauchers 24yo d.1976 (46%, Direct Wines Ltd. First Cask, C#7652, b#248): nose: a big, fat whiff of encaustic. Behind is a gentle wave of finely-ground pepper and cardamom powder, carrying set honey. Oh! but there is also a mocha impression, the unmistakeable smell of hot metal that has been used to brew coffee so many times that it is impossible to remove the smell (or the stains). We also have a cereal note (Weetabix), though that is fairly subdued. In the shadow of all that, awfully discreet, the sweetness of chewy, gummy sweets. The second nose feels more exuberant, with pineapple rings covered in pouring honey, and sprinkled with crushed mint leaf. Later on, it is as if menthol cigarettes appeared. Mouth: the chewy sweets take centre stage, quickly joined by milky coffee, if it is not milk chocolate. At 46%, the ABV is optimal, and it would likely work regardless of its position in a line-up. The sweets grow darker, turning into elderberry cough drops, or liquorice gums. The second sip brings fruit squash, thick and, well, fruity, yet never sickly (unlike squash). Candied citrus peels enter the scene, at some point, blood orange, ripe satsuma, mandarin. Cedarwood sheets too, albeit tame, and taken from a tin, funnily enough. Finish: here, it is a mixture of melted milk chocolate, dark gummy sweets, and caramelised honey. Despite that tarry caramel, those black sweets, and the faint bitterness that they all provide, it remains a juicy number, all in all. As on the palate, the second visit sees the addition of mixed peel, still firmly on the darker end of citrus (blush orange, mostly). The metal from the nose is nowhere to be seen, yet we do find pineapple slices, doused in pouring honey. Very, very good. 8/10 (Thanks for the dram, JS)

14/04/2023 Laphroaig

Laphroaig 28yo b.2018 (44.4%, OB Limited Edition, Quarter Casks + Bourbon Barrels + Sherry Butts): nose: to quote Psycho: "This is something that would make me fall in love with Laphroaig again!" It is all hot sands, wet with the lapping, and tarry ropes, yet it is inexplicably elegant, as only a long-aged whisky can be. We have iodine, TCP, then -- wham! Juicy dark cherries and very-ripe strawberries. Come to think of it, it offers a mix of seafood and berries, though it is closer to smoked mussels with squashed, barbecued cherries than strawberry cod (the Gaston Lagaffe readers will know). Behind all that is a gently-insistent smoke -- diesel smoke, alongside timid peat smoke. Catching up with that is menthol, or mentholated cigarettes, interwoven with those ripe berries, still. Phwoar. The second nose has plump dark grapes, soil sticking to vine roots, and blueberries in a wicker basket full of root vegetables (beets, Arran Blue potatoes, purple carrots). The initial maritime profile has totally morphed. Only drying fishing nets are left, sprayed with wood lacquer. Much later on, smoked-strawberry bubble gum rocks up, and it has a mentholated kick to boot. There are also liquorice-root shavings. Mouth: rustic elegance made whisky. Char-grilled cherries, barbecued strawberries, grilled seashells, and a drop of kerosene in a private-jet spirit. The balance is staggering, neither bold, nor soft -- just right. A faint bitterness appears, after it has been sitting on the tongue for a minute: bicycle inner tubes, splashed with TCP or tincture of iodine. Nevertheless, it never goes overboard one way or the other, no -- it is a masterclass in control. The second sip brings a little more spice, with asafoetida, mace, stem ginger... Yes! it does become sweeter too. Char-grilled berries again, somehow also caramelised. Finish the smoke is well present, of course, yet it is, again, perfectly balanced by juicy dark cherries and ripe strawberries, now joined by smoked blueberries and a few blackberries for good measure. There is an earthy side to this never-ending finish, with elderberry-stained scorched earth. Repeated sipping increases the smoke, and sees the return of the tincture of iodine (or is it Iso Betadine?), yet the berries ensure it never becomes overtly medicinal or maritime. Instead, we are closer to fruit-tree embers and ashes. Having said that, burnt gauze does pop up, at some point. This is a masterpiece. 9/10

10/04/2023 Belgium #7: Try before they are empty

An eclectic selection of bottles that this group has not yet had, before all chances of trying them are gone. One is emptied tonight, two more have but one dram left in them.

red71, STL, Bishlouk, Gaija, JS and I meet virtually for this one.

Dram #1

Nose: "it smells old" (Bishlouk), it has lime juice and dust. STL and Bishlouk reckon it is an ancient bottling, while Gaija spots carambola. Marzipan (STL), dry and woody (Bishlouk).
Mouth: Bishlouk notes a watery side, as if it had gone off, whereas Gaija finds the attack rough and floury. It stabilises at second sip, yet it does not shake off a chalky feel entirely (Gaija).
Finish: spices (Bishlouk), pepper on the tongue. Classic profile (red71), well made, approachable, accessible, nothing surprising (STL).
Comment: a nice 15-16yo Speysider from thirty years ago. Wrong. Full notes here.

The Tyrconnell ★★★★★ Single Malt (40%, Andrew A.Watt & Co. imported by Fourcroy-Renglet, L2014, b. ca 2000) 8/10

red71: "Do you know which vegetable is the best to counter the effects of Alzheimer? The cucumber! A friend of mine got one up the backside ten years ago; he still remembers it!"

Dram #2

Nose: a grain? (Bishlouk) Spices, vanilla, wood (Bishlouk), old bottle, hot wax, ointment, camphor (Gaija), polished furniture (Gaija). A blend? (Bishlouk) "It makes me think of a Strathisla." (Gaija)
Mouth: thinned apricot juice, quite dry at the back of the mouth (Bishlouk).
Finish: Bishlouk reckons that the dryness lasts for a long time.
Comment: always loved this; still do. Full notes here.

The Tomatin 15yo (40%, Gordon & MacPhail for Il Sestante, b.1980s) 8/10

tOMoH: "I came across a bloke on Whiskybase whose name is Jean-Claude Van Dram."
Gaija: "I bet he does splits."

Dram #3

Nose: "this smells very, very good." (Bishlouk)  "It smells like the products at my dentist's." (red71) Flower stems (Bishlouk), "a sherry-matured Littlemill" (Bishlouk), menthol (Bishlouk). Aromatically exuberant (Gaija), with bubble gum and lavender (Gaija). Both Gaija and Bishouk find this very perfume-y and very evolutive. However, if Bishlouk is enthralled, Gaija is not yet sure whether he likes it or not. I find pencil erasers too. red71 detects resin, or retsina, the associated Greek alcohol, Bishlouk has wax.
Mouth: flower stems (Bishlouk), pèket à la violette (Gaija), sugary sweets (red71).
Finish: wax, long, resin-y, woody, full of retsina (red71). Bishlouk loves it. Upon reveal, Gaija is baffled by the alcohol integration; unwilling to believe it is 56.5%.
Comment: always a curveball, this. Really enjoyed the effect it had on the crowd, tonight. Full notes here.

Sonoma County West of Kentucky Bourbon N°2 2014/2016 (56.5%, OB, Barrel, C#14-0224, b#246) 7/10

Dram #4

Nose: vanilla (Bishlouk), an ultra-pronounced sweetness (Bishlouk). Gaija finds it fairly neutral, compared to #3. red71 has acetone and stencil ink (xylene), Gaija has lemon tart, and I settle on crêpes suzette.
Mouth: new-make-like pear (Bishlouk), a nice, creamy texture, after a sharp attack (Gaija). STL confirms that it starts off aggressive, then plateaus.
Finish: "very good, but the alcohol prevents a certain finesse from ever emerging." (Red 71) Gaija thinks the alcohol integration is a clear flaw.
Comment: JS and I are more used to a shower of praise, and disbelief at the age statement, followed by a request to buy multiple bottles of it. Ah, well. The beauty of trying the same whisky in different contexts. :) Full notes here.

Strathclyde 13yo 2001/2014 (64.4%, Chivas Brothers Cask Strength Editions, B#ST 13 002) 8/10

Bishlouk: "Our tastings aren't serious anymore. Not even 10 o'clock, last dram already."
STL: "You'll have time to shag."

Bishlouk downs 7.5 in one gulp.
Bishlouk: "RRRRRRRRHHHHHHHHHHHHHHHHHH!"
tOMoH: "You OK?"
Bishlouk: "I thought it was my glass of water!"

Dram #5

Nose: a pine forest, light peat (red71). Gaija confirms. Tequila, mezcal (Gaija), something reminiscent of Longrow, Croftengea, or Kilkerran (Gaija). I find limestone or limescale.
Mouth: peat and smoke, though more smoke than peat (red71), and it is refined (red71). Chalk bordering on chlorine (Gaija). "It is not organic enough to be from Loch Lomond." (Gaija)
Finish: dry and soothing, elegant and warming.
Comment: this one also gets a different reaction, depending on where in the line-up it is. I have seen someone unwilling to finish it, once. Tonight, it works. Full notes here.

Convalmore 22yo 1984/2007 (52.2%, Gordon & MacPhail Cask Strength imported by Classic Wine Imports Inc., Refill Sherry Hogshead, C#1538, JG/CJG) 8/10

tOMoH: "J'ai du pin."
STL: "Du pain?"
tOMoH: "Du pin. Pas de la boulangerie; de la forêt."
STL: "Ah! Du pin, P-I-N. De la pine."
Bishlouk: "Parfait pour Pâques, lapine."

Dram of the day:
Bishlouk, STL: Sonoma County
red71: Convalmore
JS, Gaija, tOMoH: Tomatin

Good times, as usual. Loads of relaxed nonsense.