10/10/2025 Arran

Of course, we should try a Cadenhead dumpy bottling of Glencadam, today, what with its Tintin font. That would be perfect for ten-ten (today's date -- try to follow). But the only one we have access to, we tried four-and-a-half years ago. Something else, then.

Arran PYO (unknown ABV, OB, Sherry & Wine Casks): should this read '9yo' instead of 'PYO'? Given the lack of information on the sample label, it is hard to tell. I am not even sure where this sample came from -- presumably MR. Nose: chocolate dipped in berry liqueur. One could easily deduct that Mon Chéri comes close, and indeed. The berries take off, fragrant and colourful, followed by pressed currants, and prunes in syrup. Although tOMoH has no way to confirm, he will boldly guess that the wine in the mix is Amarone. Further on, the nose has crushed mint leaves and marzipan mingling with chewy chocolate filled with a raspberry paste, and just a pinch of cinnamon powder. The second nose has berries smashed on an oilcloth and doused with liqueur. It is a tad waxier than before, as if those berries and liqueur took the consistency of plasticine or candle. Later on, it becomes leafier -- not quite bay nor Kaffir lime leaves, but we are in that mind frame. Mouth: this is vinous without being unpleasant, sweet, bold, with just enough tannins to not forget its pedigree. Chewing releases walnut oil, a dose of raspberry vinegar (with a very-minimal acidity), a lick of polished wood and dried vine leaves. Prunes arrive on the late tip, as do dried figs, perhaps. This has a distinct wood presence, yet that never overpowers the other flavours. Berries, on the other hand, grow to take over the palate. The second sip is akin to a sweet red wine. It then welcomes peeled apples (Golden Delicious), peeled Comice pears, and a drop of pressed Smyrna raisins. Finish: after a modest but reasonable kick, we are treated to dark chocolate followed promptly by a cascade of raspberry paste. On its coattails are prunes, mashed into another paste. In the finish too, we find traces of wood, this time moist cassia bark. Only a couple of minutes after swallowing do we realise that this has left the mouth a little numb, and the upper body rather warm. If it did not feel so at first, the alcohol is now well present. The second gulp is lighter and drier, if still fruity -- a different type of fruit, now: I somehow find it close to Manzanilla, fruity, bright, yellow, sweetish, yet also mineral-dry with a newfound bitterness, as if the peels from the afore-mentioned peeled apples finally made their way to the surface. Even unripe maracuja comes do a timid dance, at some point. This is very good and tOMoH reserves the right to up his score another time. 7/10 (Thanks for the sample, MR -- probably)