02/03/2026 Unfinished business MkII (Part 2)

Dailuaine 46yo 1973/2019 (45.1%, Hunter Laing Old & Rare A Platinum Selection, 231b, b#151): nose: one sniff and it is heaven already! Green grapes, sultanas and a crisp Chablis. This is light, ethereal and very, very fruity. One could explore this for hours and never suspect how long it has spent maturing in oak, so fresh and vibrant it is. At the same time, it is not without complexity -- far from it! It has a whiff of brine and a minute wood scent limited to an oiled kitchen table made of birch. Then, it is waxy (Mirabelle) plums and physalis, unripe apricot displayed on a hay bale, a pair of wellies worn once or twice indoors (to try them on, you know), distant cheese (Pié d'Angloys, freshly wrapped)… Yes, between the hay and the freshly-made cheese, it develops a countryside allure, for a bit. It is not long before we are enjoying white wine again, however. Tilting the glass adds raisin soaking water to the mix. The second nose is fruitier yet, with baked Mirabelle plums, apricot jelly stewing in a cauldron, and distant forsythia (which is a flower, not a fruit, I know). We still detect that subtle cheese reference, now closer to Brie, still not overly ripe. It must be a British cheeseboard: soft-rind cheese, not very ripe, a bunch of grapes (green and dark, now) and a celery stick, fresh, fruity, vaguely nutty and, well, cheesy. Mouth: mellow, it prolongs the wine-like quality of the nose with squashed grapes (skin on), plum skins (which hints at orange wine) and fortified wine -- Fino comes to mind, though not as mineral; Manzanilla? Chewing pours sultana soaking water on the lot -- water that was warmed on a wood fire. It grows a soft bitterness, likely sultana stems that were also soaked in the same water, candlewax, plastic grapes... This is insanely good! The second sip appears more acidic; it has a dash of orange wine, cut grapes soaked in said wine, and an ashy touch that each chew amplifies. To say it is burnt-vine ash may be a stretch of the imagination, but it still comes across as fruity, ashy green grapes, in a Sauvignon-blanc kind of way. Finish: warming and comforting it still retains that fruity, waxy freshness. Grapes, real and plastic-y, both green. It has a tiny dryness akin to that left by a glass of Fino, and a sprinkle of ashes. It is a long finish, strangely plastic-y, waxy, fruity. Once more, one would be hard pressed to guess that this has spent forty-six years in oak, so unwoody it is. Brie rind re-enters, timidly, which suggests a faint lactic-acid note. The second gulp drops beach pebbles into the wine, polished by millennia of tides, yet with none of the salt. It is resolutely grape-like in flavour: a drop of white-wine vinegar and grape-pip oil complement the grape-y story. On the late tip, the finish introduces warmed prunes, darker, earthier and a little hairier, reminiscent of Madeira or Pedro Ximénez, rather than Fino or Manzanilla. Amazing. 10/10

Glen Grant 46yo 1966/2013 (45%, Gordon & MacPhail specially bottled to celebrate Gordon & MacPhail being awarded The Queen’s Award for Enterprise for International Trade, Sherry Hogsheads, C#5062+5063+6717, AC/ACBH): nose: this is less shy with the wood and shows its age a bit more clearly. We suffer a slap of rancio, then catch oiled shelves made of oak, a pile of logs for the fire, and woodworm-riddled old doors to secret cellars. Little by little, that opens up and allows other aromas to filter through: blue- and blackberry jams, amber honey setting slowly, embers cooling off, and dried currants stored in a yellow corrugated-plastic container (think of that brand of cocoa powder). Breathing time makes this nose more discreet, save for the embers, which become warmer, augmented with cut plums and blueberries. We also spot hazelnut paste smeared on a wooden cutting board. The second nose unfolds an odd mix of pipe tobacco, chalky masonry dust, grout, grated prune, charred wood and musty clay from a mushroom cave. What a ride! Mouth: rancio it is! Prunes, syrup, a pinch of dark earth. Chewing exposes just how sweet this is: it explodes with rehydrated raisins, before moving to dried figs and dates, which is to say earthier dried fruits. Madeira wine joins the party, as do stewed grapes, a spoonful of dark honey, and raisins and currants aplenty. The second sip converts raisins into sultanas and Smyrna, and adds preserved ginger slices dripping with syrup. Retro-nasal olfaction picks up whispers of tropical fruits (dried mango slices, dried apricots) and oily Virginia tobacco. The palate is now both sweet and gently smoky, which, if unexpected, works very well. Repeated sipping brings forth chewing tobacco and a lick of tannins to supplement the sultanas that remain the loudest. Finish: it continues in the same mood: a cascade of raisins and prunes (though no syrup, this time), earthy, borderline rubbery. Honestly, there is less wood involved, here, perhaps a gentle patina, or a build up of dark honey. It shows a thin bitterness, yet namedropping coffee would be inaccurate. At a push, Mokatine would be closer -- or caramel. Lastly, we have Paxarette and oily-tobacco pouches made of worn-out soft leather. Despite all that, this is the first dram of the series in which the dilution is noticeable, if one wants to be pernickety about it. Although absolutely not weak or thin, it feels less coating, even at the commendable strength of 45%. The second gulp pours a drop of green-grape syrup on Virginia tobacco, spreads honey onto the seat of a rustic Condroz chair, and mixes sultanas with earthier, rootier candied ginger. It may be a bit behind the previous dram, but larger gulps elevate this from very good to excellent. I like it better than the first time. 9/10 (Thanks for the dram, JS)

99.13 31yo 1980/2011 Exotic scenes in a Bedouin tent (43.8%, SMWS Society Single Cask, Refill ex-Bourbon Hogshead, 98b): nose: tasted blindly, one would be excused for thinking this is another Sherry maturation. It has got rancio and pickle brine more pronounced than any of the preceding drams, some of which were from Sherry casks. That said, pickled pearl onions quickly fade away and make room for rows of books on honey-golden wooden shelves, followed by toasted sourdough and almond butter. Each sniff reveals deeper meaning as the honey jar divulges plastic tubs of chocolate spread, itself giving way to wooden cutting boards, followed by baked papaya and lukewarm tin cans. It then drops a dollop of mild mustard onto the papaya, before coming back to tin -- this time, tin cutlery used to cut the papaya on a slate. What emerges the most is the knife grating against the slate. In the background, surreptitiously, a baked mango rises. It never shouts, content to satisfy only the inquisitive noser. The second nose has tobacco (cigar leaves, to be precise) and faded aromatic herbs (marjoram, rosemary twigs, thyme brush, lovage seeds) -- oh! nothing brash, really; it is as subtle as possible. In fact, it could be tumbleweeds. That all turns fresher, more vibrant, at some point: mint or sage twigs, dry lime leaves. Tobacco follows closely, then quince jelly, less sweet than membrillo. Mouth: velvety on entry, it feels calm yet complete. The modest ABV is largely sufficient, and the fact it went down naturally, rather than by adding water, gives the impression it kicks more than the previous dram, despite the lower strength. Chewing opens the floodgates to honey, chocolate spread and mango paste. One may be tempted to say fig relish, yet it is not as sweet, and certainly does not have the pips that would give such relish texture. Suddenly and without warning, the whole mouth is filled with a gentle smoke -- smoke from burning fruit-tree wood, toaster smoke (where sourdough touches the resistance), grilled fruits. The second sip has a noticeable lick of metal. Then, it reignites the pickled-pearl-onion fire, albeit briefly: that soon turns into moist cigar leaves and tropical fruits, as if one were alternating between drinking fruit juice from a tin cup and sucking on an unlit cigar. Exquisite, I say. Repeated sipping suggests a blend of Fino and Riesling. Finish: it is an explosion of slightly-smoky fruit jams that splatters dusty old metal (zinc or cast iron). Mango skins rubbed on a zinc plate, papaya in a galvanised-steel bucket, a puff of smoke from a canal-boat's boiler room, dried cranberries with a dusting of ground cumin, candied cubed papaya and cubeb. The second gulp cranks up the cigar impression; it has dry smoke, but also nicotine and, once again, tOMoH is pushed to think of Paxarette, for some reason, although it is more likely oily tobacco in a tea bag and a spoonful of elderberry or prickle-pear jelly. The smoke is increasingly acrid while remaining soft, overall, and the whole feels a tad acidic to boot. Smoky quince jelly kept in a faded-suede pouch, probably. Imagine filling an Aosta wineskin with quince jelly, then blowing cigar smoke into it -- ha! ha! Look, I could write another ten pages about this, but what would the point be? It is better than last time, if that is possible. No wonder it made me fall in love with the distillery, when it was released. 10/10

27/02/2026 Unfinished business MkII (Part 1)

A rerun of the historic 2024 tasting of the same name.

Tomintoul 46yo 1967/2013 (47.6%, The Whisky Agency, Refill Hogshead, 215b): nose: phwoar! (already) Here is a mix of ripe grapes, plums, rehydrated raisins and crayons. Perhaps it has a whiff of scented pencil eraser too, yet it does not smell rubbery at all. That quickly becomes blackberry paste or jelly, and even sirop de Liège. Apricots and nectarines follow, especially nectarines, with their waxy skin, then dark grapes that are growing a veil of lichen. Crayons sigh in comfort before disappearing into the background, in time for the whole to turn a lot juicier. Grape juice, plum juice, pressed nectarines, a dash of prune syrup, smashed myrtles and blackberries... Jacob Ree-ZOMG! what a tantalising nose. With a bit of fantasy, one may catch a soft whisper of smoke, yet it is really a fruit basket in a room that happens to have a coal stove. It certainly is not a strong feature. The second nose adds brambles and currants. It comes closer to a berry bush, but remains well fruity. In fact, it soon runs back to grapes and rehydrated raisins. It has hints of umeshu before slapping this taster in the nose with pineapple slices and juicy grapefruit segments. A custard-stained wooden board quickly comes to the rescue and ushers the fruits away. We are saved. Later yet, we have a dusting of confectionary sugar -- or cosmetic powder, come to think of it. Mouth: unctuous, mellow, it follows the trail carved by the nose, with fresh and rehydrated fruits, maybe stewed ones too. Raisins and grapes, plums and prunes, blueberries. Minimal chewing adds (all sorts of) oriental delicacies, starting with honey, and, via Medjool dates, landing on rose water. It has a soft note of wood too -- and, after forty-six years in a cask, how could it not? -- but that is no match for the growing rose-petal jelly that takes over. Dates remain in the lead, however. The second sip has a bolder acidity: we find green grapes, now, unripe gooseberries, and even Chinese gooseberries. Chewing restores the mellow fruity side we have come to know and love, with the acidity consigned to the back benches, in the form of stewed berries and rhubarb. More chewing brings soft candied grapefruit peel and stem ginger. Yum! Later on, we perceive a pinch of birch sawdust. Finish: here too, it is oriental-dessert heaven. Medjool dates, raisins (rehydrated or not), dried plums and apricots, prunes. The finish is a little woodier, with honey-golden oaken jewel cases and polished-walnut dashboards. Nevertheless, it is those dates that speak the most loudly, while remaining distinguished and elegant. The second gulp takes on a pastry profile, bilberry tart or gooseberry turnover, augmented with mixed peel and thin pouring custard. It still has a gentle acidity that flirts with a minute bitterness, which suggests the use of underripe fruits in that pastry. The more one sips, though, the redder the berries, and, therefore, the riper. Smoked strawberries in a shortcrust case with a drop of pouring custard, warm rhubarb compote spread on a slice of bilberry tart, peach clafoutis sprinkled with ginger powder, poached pears on a soft waffle, and it ends with chewy fruit sweets that have lost their potency. Phwoar! 9/10 (Thanks for the dram, JS)

Teaninich 46yo 1975/2021 (47.4%, Sansibar JD’s Personal Choice No.4, Bourbon Hogshead, 158b): nose: this one too has an ethereal quality that only long ageing can impart. It is a trifle vegetal and flowery, with bunches of honeysuckle and sarcococca, albeit less exuberant than those can be. It has some herbs too, probably mint and lemon mint, Thai basil (at a push) and bay leaves, yet it would be an exaggeration to call it herbal. No, the dominant are the little flowers. Several sniffs in, it acquires citrus foliage (bergamot, tangerine) and vine leaves coated in marmalade. Then, that turns into pastry: we find ourselves with a piece of lime-drizzle cake under our nose, sweet-but-lean, fluffy and appetising AF. A generous dollop of warm plum-and-apricot jam follows, which adds to the pastry impression. This nose is a slow burner, but when it gets going, it will not stop seducing. After thirty minutes of breathing, the second nose, is more assertive. Unexpectedly, it has strong aromas of toasted sourdough. A little attention helps detect grapes and plums on a barbecue grille too -- a complete surprise! The flowery notes from earlier have morphed into an elegant Cologne. Wood follows shortly, cut brambles and fruit-tree branches. Mouth: soft and sweet, it is pretty timid upon entry. A spoonful of apricot jam, maybe tangerine marmalade, cold yuzu tea. Chewing unveils a much-bolder number, one that deploys plenty of wood (old acacia shelves), stem ginger and fresh honey. With that wood comes a tiny bitterness that is soon overrun by honey. The undeniable sawdust, white pepper and galangal shavings that appear are overcome by jam and marmalade just as promptly, until we can only perceive bush flowers (sarcococca confusa again, honeysuckle to a lesser extent). The second sip paints a stark contrast: it starts off all leafy and bitter, and feels similar to biting into ivy leaves (do not try!) It takes a few seconds to regain composure, past which it provides citrus (foliage included) and the honeyed wood from earlier. It has a touch of ozone too, perhaps hair lacquer mingling with berries (wild strawberries, rosehips, bilberries). Finish: it somehow becomes leafier again, crushed bay leaves and vine leaves filled with stem ginger. A pinch of dust permeates every aspect of this, whether it is ginger powder, ground white pepper, sawdust, or sodium bicarbonate. It is much less sweet, at this stage, and whatever citrus is left is presented as ground dried peels, rather than candied, or as marmalade. That makes for a more-robust finish. Some may regret that. The second gulp is in line. Dusty citrus foliage, bone-dry orange zest, dried lemongrass ground to a fine powder and, just maybe, amchur. The contrast between sweet citrus and dry powdered spices repeats with each sip, but it never becomes monotonous or predictable, let alone boring. Fascinating dram, in fact! 9/10

Dumbarton 46yo d.1964 (47.4%, Hunter Hamilton The Clan Denny, Refill Hogshead, C#HH7542): nose: this smells like an open bottle of acetone next to a plateful of toasts at the breakfast table. Gingerbread follows, with blackberry pancakes in tow, and blackcurrant-jam residue on the warmed tin lid of the jam jar. That blackcurrant becomes so distinct it is Invergordonian, but that toasted bread is the differentiator. We catch a spoonful of Demerara sugar, almost immediately joined by smashed berries of a redder kind; raspberries, mulberries, boysenberries, dark cherries. The tin and (white) bread are never too far behind, mind. The second nose untoasts the bread: it is now spongy, almost crumpet-like, slathered with jam. Why anyone would put jam on an untoasted crumpet is a mystery to me, by the way. Each to their own. It works on the nose anyway. And then, hot tin helps it stand up. Is that pineapple bark, in the long run? Mouth: ooft! Pure berries or currants juice upon entry. Ten seconds in, tin comes into focus too. Chewing releases a torrent of smashed berries of all colours (blueberry, blackcurrant, strawberry, mulberry, blackberry, cranberry, gooseberry, physalis). The acidic touch at the top of the palate seems to be saying that blackcurrant is the top dog, but not by much. This turns a notch woodier, after a while, mostly brambles and some may detect a drop of liquid glue, although it is discreet. The second sip is as unsubtle as they come: it is berries jam on warm crusty bread, plain and simple. Looking for it with intent, we could isolate vanilla custard dotted with açai berries, or blueberry cheesecake. Besides, there is a lick of warm tin. However, really, it is jam and bread. Repeated sipping brings a chalky feel to the gums. Finish: the initial hit is that of cellophane, interestingly enough. It does not have much of the glue that some grains may showcase, but it is definitely in the solvent quadrant of the spectrum. Past that cellophane, it rolls out dark berries again: blackcurrant, huckleberry, bilberry, açai berry, Halle Berry, black raspberry. It is a never-ending finish that brings back Demerara wrapped in cellophane. The second gulp has that same cheesecake from the mouth, berry-flavoured toothpaste heated to the temperature of compote (not that horrible strawberry stuff for children that tastes like chemicals), a few drops of pineapple juice, but mostly berries. Even elderberry cough drops make a late appearance, as does a refreshing tingle that is probable menthol more than camphor. Delicious! 9/10

29/01, 22/02, 23/02/2026 Belgium #11 -- Calling last order

A tasting in three parts. It is impossible to gather everyone on the same night, so the groups are split thus:

29/01/2026: kruuk2, ruckus, JS, tOMoH

22/02/2026: Psycho, adc, ydc, GD, tOMoH (JS joins briefly)

23/02/2026: Bishlouk, red71, STL, sonicvince, dom666, GN, tOMoH (Psycho joins briefly)

The below is a synthesis of those nights. All drams are poured blind. All bottles (except #5) are either empty or contain so little that they will never be served again.

Dram #1

Nose: shoes and leather (ruckus), warm and humid leather (ruckus). kruuk2 and ruckus both agree that this is not a light whisky to start with. adc finds it light and subtle all the same, flowery and perfume-y, and finally settles for Highland-coo dung, while I detect brine and cardboard. red71 finds it pleasant, with notes of hard cheese (Pecorino). Bishlouk calls is very classical, probably a Speysider from a Bourbon cask. sonicvince calls it mineral, to which Bishlouk and dom666 object that it is vegetal.
Mouth: an old man's whisky (ruckus) -- and, indeed, it is toffee and old cardboard, which supports kruuk2's comment that "it tastes like whisky". "I like it, it's a perfect day for this" (adc). Psycho says it is lightly woody, with dry wood and spices (Psycho), whereas GD has pepper and finds this sticks to the gob. Bishlouk sees a classic Speyside palate.
Finish: "whisky as it is traditionally understood" (kruuk2), "the kind of drams one drinks with one's cocker spaniel by the fireplace" (kruuk2). A light aniseed touch and honey (ydc), a tad nondescript (Psycho) and spicy again (GD). sonicvince spots coffee beans where Bishlouk has a slight astringency. He adds it is a tad vegetal, but a classic Bourbon cask nonetheless.
Comment: a few timid guesses, none a blend. adc is reminded of that Isle of Jura, calls it light as a Lowlander, yet characterful as an Islay. My notes are here.

Sandy Macnab’s Old Blended Scotch 5yo (40%, Macnab Distilleries, b.1980s)

tOMoH: "What do you think, GN?"

GN: "I should have had a larger sample. It is hard to tell what I think with so little."
STL: "GN just confirmed he is part of the same family!"

Dram #2

Nose: Haribo sweets or Fraises Tagada (kruuk2 and ruckus), flavoured vodka (ruckus, who is about to be banned). adc finds it bolder than the first and a little smoky, with a whiff of iodine. Psycho, on the other hand, talks about an orchard. GD confirms it is fruity, despite adc calling it woody. Psycho, ever the pacifier, declares fruit-tree wood. adc finds caramel, toffee (but no salt, ydc adds), Quality Street's Toffee Penny (adc and ydc) or biscuit (Psycho). ydc smells five-spice mix at the baker's, not quite the same as speculoos spices, but close. sonicvince gets varnish and overripe fruit. Bishlouk detects menthol.
Mouth: kruuk2 declares that the Haribo sweets are lost, while ruckus utters a simple "50%?" (spot on). GD calls it explosive and buttery, when ydc identifies quince and peach. Dry upon entry (Bishlouk), STL soon says it has balls and operates a noticeable shift in horsepower. Beyond that, it is woodier (Bishlouk) and offers rancio (Bishlouk). STL also finds it spicier, once his taste buds are accustomed to the brute force.
Finish: kruuk2 wonders if it is a grain. adc finds it "not bad," even if she is not taken by the first gulp. She acknowledges that one needs to go to it and the more she tries it, the more she likes it. When red71 calls a bitter touch, GN specifies ashes.
Comment: even after the reveal, ruckus and kruuk2 struggle to recognise the distillery markers. This makes GN think of Balcones Brimstone. My notes are here.

Lochside 21yo d.1981 (50%, Lombard Jewels of Scotland, Bourbon Cask, C#607)

dom666: "I have an appointment with a Lithuanian [woman]… for work, yeah?"
tOMoH: "She will be working. Not you."
dom666: "No, I'm giving her..."
GN: "Money!"

(The above is, of course, to tease dom666, not to make a sweeping comment about Lithuanians.)

Dram #3

Nose: "this speaks to me less than #2," ruckus tells us, while kruuk2 finds it more discreet, even if he admits the softness leads to fruits. adc and ydc find it leafy and vegetal, with adc adding that it is laurel leaves in the sunrays. adc goes further and names it assassinated foliage, when Psycho detects cedar and encaustic. adc then finds it softer and less sulphurous than the Lochside, which means this here is more to her taste. GD finds it spicy (again) and has liquorice, followed by apples or Calvados. Bishlouk, never prolific with the praises, calls this extraordinary, a nose that throws stuff in one's face (which makes red71 think of dom666's Lithuanian). red71 finds it Littlemillesque.
Mouth: ruckus finds it more interesting in the mouth (a phrasing that Bishlouk would undoubtedly latch on to, were he there on the same night). adc is not taken by the first sip of this one either. Psycho finds cough drops, while ydc has subtle berries -- perhaps strawberries. She says it is hard to pinpoint, but then starts talking about Fraises Tagada. "Indescribable," says Bishlouk, who says it shoots stuff in all directions. sonicvince reckons it is too syrupy to be a Littlemill. dom666 announces lychee.
Finish: kruuk2's favourite so far, and ruckus likes it too. Hay (adc), bison herb (adc), grasses (adc). It is warming (GD) with a very-long finish (Psycho).
Comment: once revealed, ruckus and kruuk2 acknowledge the fruity Irish profile. adc, after a lukewarm welcome, loves it. On the third night, many ask me to order them a bottle of this, if available, with sonicvince calling it one of the best whiskies he has ever tried. Tough luck finding one. GN liked the first two drams more, on the other hand. My notes are here.

Midleton d.2014 (unknown ABV, Duty Paid Samples, Double Charred Bourbon Cask)

adc: "What are Fraises Tagada, actually?"
Psycho: "The strawberries of horses."

Dram #4

Nose: "a grain?" (ruckus) Indeed, ruckus detects vanilla, pastry and raw butter shortcrust, whereas kruuk2 notes yeast. ruckus finds it rather closed, stuffy and fusty, if not mouldy. On the other hand, GD detects honey and ydc dried and shell fruits (mixed peel, almonds, hazelnuts, pecans). adc finds it very pleasant. sonicvince has vanilla where Bishlouk spots medicinal notes and cough syrup. STL and sonicvince confirm custard, or even butter (STL). GN suggests shortbread.
Mouth: ruckus notes that it punches pretty hard. GD spots chilli (he is easily affected by spices, it seems) where ydc has torrefied cocoa and coffee beans. She also has caramel and a whisper of ginger (which adc has too). Psycho calls it acidic and pungent. When GD mentions light soy sauce, Psycho counters with dark soy sauce. Far from that, Bishlouk notes vanilla and spices. GN continues his biscuit trip with Palets Bretons, which are a local type of shortbread.
Finish: dry, with a note of coffee (kruuk2). ruckus and kruuk2 settle on Mokatine, which is pretty accurate a descriptor. adc finds it a fleeting note that works less well -- she calls it a bit rough. ydc talks about acetone. "The taste is fleeting," says sonicvince who is left with but the tingle of alcohol, although he says it retains a buttery side too. 
Comment: JS likes this a lot. sonicvince finds it formidable, meaning enjoyable and indomitable. My notes are here.

Glenallachie 14yo 2000/2014 (57.3%, Chivas Brothers Cask Strength Edition, B#GA 14 006)

Dram #5

Nose: fresh and spicy (ruckus), candied cherries (ruckus), reminiscent of Mon Chéri without being exactly similar (ruckus). ruckus and kruuk2 find a lot of sweet jam ("not a jam for someone with diabetes," says kruuk2). Then, it is dust (ruckus), sour dust (ruckus). "Or is it my studio?" asks ruckus, who still finds it a tad sour. "Not convincing," says adc, who does not like anything at first contact, today. She adds that it is almost inexistant. GD, however, finds cow dung in the summer, which is to say it smells herbaceous, unlike what cows defecate in the winter, when they eat only hay. Bishlouk can only smell pure alcohol, red71 detects spices and adds that this will clearly "unpot" one.
Mouth: some spices here too (ruckus), industrial (kruuk2), engine grease (ruckus), a server room (kruuk2), an old computer whose fan is full of dust (kruuk2). Psycho finds it characterful and very good. ydc calls it very aromatic. For sonicvince, this is salty on the tongue, or peppery, according to red71, who adds that the nose and the palate are disconnected, as if they belonged to two completely separate whiskies.
Finish: in the medium run, alcohol blows up in one's face (kruuk2). ruckus finds it even dustier and more industrial in the empty glass. "The tip of the tongue spots Highland-cow dung" (adc). ydc is "all warm inside" and says this "unpots" (meaning it kicks so hard that one is thrown out of one's pot -- if one is a plant). Psycho agrees to the warming adjective and GD notes that this too sticks to the gob. red71 finds that it stings. He and Bishlouk observe a deluge of black pepper.
Comment: it is a smidge brutal, of course, but what a dram! This is less adc's thing, tonight. It is universally recognised as a whisky that punches on in the face. My notes are here. 

57.4 15yo 1979/1994 (63.1%, SMWS Society Cask)

dom666: "My great-grandmother lived in Scotland. She left her husband after five kids: she had had enough of being a reproduction machine. She came to Belgium, remarried and had two more children. I don't know why."
STL: "To get her residence permit!"

Numbers 2 and 3 are inverted on this picture

Dram of the day:

• ruckus: Midleton
• kruuk2: Midleton
• JS: Glenallachie
• adc: Sandy MacNab, Midleton
• ydc: Glenallachie, Lochside, Glen Mhor, Sandy MacNab, Midleton
• GD: Midleton
• Psycho: Lochside, Glen Mhor
• STL: Midleton
• Bishlouk: Midleton
• sonicvince: Midleton
• red71: Midleton
• GN: Lochside
• dom666: we will never know

Good times, as usual.

23/02/2026 Kilchoman

Kilchoman 6yo b.2024 Port Cask Matured (50%, OB, Ruby Port Casks, 24/96): nose: a bold slap of tarry mud and ink. A few seconds of opening up and we have whelks sprayed with diesel, tarry sands still wet from the lapping, iodine, crushed seashells and India ink, followed by greasy earth. It peddles some smoke too, of course, somewhere between smoked lobster and barbecued shrimps, between barbecue sauce and teriyaki sauce. It may well have a soft whiff of dairy too, yet that could also be this taster's mind playing tricks: after all, Kilchoman is known for having a yoghurt-y profile. It is certainly not pronounced enough here to be affirmative. The barbecue side, on the other hand, is hard to deny. The second nose is a tad fruitier; it displays roasted apples, baked plums and dark grapes rolled in soot. Mouth: barbecue indeed. Charred pineapple rings, charred marinated ribs, teriyaki again. Chewing dials the char to unhealthy levels, with beef turned black and crusty, yet somehow retaining some juices, a fireplace-cleaning kit, pineapple falling into black dust. Then, gradually, we progress towards seafood, also charred to bits. Whelks, cockles, winkles, all charred to ashy dust, then sprinkled with petrol. The second sip welcomes peaches, at first raw but ripe, then juiced and sprinkled with with charcoal gratings. That latter note takes over in seconds and brings in its wake a dash of lemon juice. Perhaps it has pomelo zest too, in amongst all that soot and grated charcoal. Finish: softer than anticipated, and much more vegetal. Here are dried algae, dusty lichens, empty vases, mosses crumbling to dust. Oh! and, of course, char and diesel join shortly thereafter, albeit more discreet than they were on the palate. The second gulp feels more acidic, with a mix of citrus (pomelo) and berries (cranberries) jousting with drying charcoal and soot. Immediately behind them are those dried algae, still clinging to en empty vase, windthrow in the coppices, decades-old cut branches entirely covered in lichen. That obscures the fruits a bit; they are definitely there, but in the shadow of other, bolder notes of dried and burnt vegetal matter. This is good. Where is the influence of the Port, though? 7/10 (Thanks for the sample, adc)

20/02/2026 Peater Gaija

Caol Ila 22yo b.2019 (58.4%, OB Special Festival Edition Feis Ile 2019, Sherry-Treated American Oak Casks, 3000b, b#2977): nose: well, well, it has a mix of crushed seashells, caster sugar and ashes with a splash of sea water. What a surprise... not! Follow stranded jellyfish and snorkelling gear stored in a (blue) plastic crate in a basement. The plastic takes off too! It does not turn fully petrolic, but it does have loads of petroleum derivatives. One could say it shows a sandy beach littered with drift plastic. The second nose is more earthy -- dark earth from a fertile field, or clay from a musty cellar. Soon, derelict gardening tools rust in silence, covered in decades-old nuggets of mud. We catch a comforting heat behind it all, reminiscent of a boiler in that cellar. Mouth: softly salty, bigly sugary, albeit not sickly. It really is ashes and caster sugar, augmented with a pinch of salt and a dusting of chilli powder. Chewing slaps some mud onto all that, then melted chocolate, crunchy green chilli and lime zest. We also have petrol set alight and a pair of iridescent seashells. Woah! The second sip kicks just as hard. The heat carries delicate fruits, though they are difficult to decipher. Dark cherries? Blackberries? The former, in all likelihood, mixed with blackcurrants, both half smoked. There are embers and ashes from a cherry-tree fire too, now, and that becomes more and more prominent. Finish: huge, it dishes out petrol-coated seashells, ashes, caster sugar, maybe cut pears. It got rid of the plastic, at some earlier stage, to only retain petrol. Tarry sands, 98-octan petrol at the pump -- jerry cans of the stuff. Now, here is a soft impression of sticky toffee pudding, torched to a crisp on the outside, rubbery on the inside. It is kept in an opaque, dark-coloured plastic tub, which we identify via retro-nasal olfaction. Once out of the tub, the pudding is served with a scoop of dark-chocolate ice cream. The second gulp brings a similar fruitiness to the palate's: dark cherries, blackcurrants, cherry-tree-wood on fire. It is very fruity, truth be told. Behind that smoke and that heat, it would be rather easy to miss those fruits, however. Seashells make a late comeback, doused in petrol. Water (casually added to deglaze the glass) brings out fishing nets, still drenched from a recent sortie, and stowed in a plastic crate before being fully dry. Perhaps my score is a tad generous, but this is impressive. 9/10 (Thanks for the sample, Gaija)

Lagavulin 19yo 1995/2014 (54.7%, OB bottled especially to celebrate Fèis Ìle 2014, European Oak Sherry Butts, 3500b, b#0837): nose: this one smells tame and distant, by comparison -- words that are not often used to describe a Lagavulin, one assumes. We find a wooden table, oiled several weeks ago, empty cardboard boxes used to carry pastry home (said pastry was eaten more than a day ago). That is followed by something more concentrated, something that comes out of a tube, perhaps Tubble Gum. Then, at last, fires becomes fleetingly apparent. Pungent smoke, (heady) dried rosemary, honey, flour and confectionary sugar so hot they may just ignite and self combust. The second nose has wood dust from a lichen-covered decking in a place that does not see a lot of rain. Hardened chocolate truffles are next, in which the outer cocoa layer is louder than the once-gooey core. Mouth: ow! this is vegetal and vegetative. Empty vases, dried algae, stagnant water, dried fern, dried mint stems. Chewing doubles down on the mint, even if it is far from the concentration of After Eight (phew!) Then, we have dried sphagnum moss, tree-bark shavings, smoked leaves of some kind, smoked dried sausage rich in fennel seeds. The second sip is bitterer. It presents a mix of cocoa powder and powdered leaves (mint, sage, citrus foliage) and ground spices (liquorice, nigella seeds, black cumin). One might detect super-dry unripe berries (cranberries?), just before empty vases come in the spotlight again. Finish: timid in the drop, it blows up upon hitting the stomach. Sugar, honey, candied angelica all cloaked in smoke that comes from burning herbs, thyme being the one that stands out. It is long and appeasing a finish, slightly acrid (all that smoke, you understand), yet it feels tame compared to today's first dram. The second gulp is a spoonful of honey blended with a drop of petrol, topped with a pinch of gunpowder tea and sage leaves. Only via retro-nasal olfaction do we meet empty vases again, with their dried algae and lichen. To join them, this pushes mentholated-tobacco ashes too. 8/10 (Thanks for the sample, Gaija)

16/02/2026 Ben Nevis

Ben Nevis 19yo d.1996 (51.8%, OB Single Cask, C#1424): nose: this is a mildly-austere nose, with flint, grated limestone and the toolbox of a flintknapper (chisel and hammer, file, that sort of things). It has fruits too, but, at this point, they are limited to crunchy pears, quite unripe. A couple of minutes later, it peddles white fruits of tropical provenance: dragon fruit, snakehead fruit, chiku, perhaps mangosteen. None of that is loud, mind. Then, we go back to pears and quinces. The second nose has us stepping into a walk-in wardrobe on a warm summer evening, and that gives us aromas of linen, white wood, chipboards and pot-pourri pouches. Vanilla custard follows, as does something more vegetal that is hard to pinpoint. Leek greens? Papyrus leaves? In any case, freshly-ironed linen quickly comes back, with lukewarm burlap in tow. Mouth: well, from the first sip, it is gorgeously fruity. Again, it is pears, rather than anything more extravagant (for a European), but these perfectly-ripe Conference pears are a delight, sweet, and melting on the tongue. Chewing brings a strong bitter note that turns more acidic, then sweet, and it is clearly Alphonso mangoes that we find at the other end, hand in hand with glorious persimmons. Phwoar! How unexpected! It still has a mineral vibe to it, as if those fruits had been cut on a slate and served with grated limestone, but the tropical fruits really dominate the conversation, now. It does feel a tad chalky in texture, with crushed medicine tablets (I dread to use the word 'Aspirin') and grout, yet that just adds to the whole, rather than subtract or distract. The second sip seems even more boldly fruity, an avalanche of mango and persimmon generously coated in caster sugar -- although that sugar clears upon chewing to give way to lukewarm full-fat milk. Later on, it acquires oily wood from a nut-producing tree -- hazel or beech. Unless it is polished hazelnut shells? Finish: big without being punchy, it has more fruits, albeit chalkier and less tropical than on the palate. Korean pears and crunchy apples, with unripe blueberries adding a gentle bitterness too. The second gulp is an explosion of fruits that dissipate to reveal a small tub of butter. When that dies out too, all we have left is a gentle tingle on the gums, the soft spicy lick of ground cardamom. Wow. This has improved enormously in the open bottle, I think. I was a little less convinced the first time; now I am a believer. 9/10 (Thanks for the dram, JS)

13/02/2026 Clynelish

Clynelish 15yo 1997/2012 (53.5%, The Whiskyman, Refill Sherry Hogshead): nose: unusually, for this distillery, this expression is on the mute side of the spectrum. There is a faint note of fresh, fruity, but also discreet white wine at play, Riesling or Sancerre, and jasmine that has not bloomed yet. Did I say it is discreet? Even thirtyish minutes of breathing time do not help this become more talkative. The second nose is hardly more loquacious. Perhaps we find pan-seared hazelnut and apple slices, where the juice from the apples coats the hazelnuts. Later yet, it pushes a whiff of dust onto that. Then, out of nowhere, the apple juice from the pan takes a bolder attitude. Dusty apple juice it is. Mouth: it has more to say on the palate. We catch sultanas, honey-glazed grapes, white Port... This is surprisingly sweet, now! Chewing adds nutshells and a drop of Manzanilla. The second sip is still as sweet, yet it is now crunchy apples caramelising in a frying pan rather than syrupy wine. And crunchy it is too! One can almost feel the grit of a Missouri Pippin sanding one's teeth. After the disappointments of December, I was ready to rejoice that this one has not turned soapy (same sample origin), but the last sip gives the impression it could very quickly follow that path too. That, of course is a comment on the container more than on the whisky itself. Finish: dry, which is another surprise, after the sweet mouth, and fruity, with peach slices, not very ripe, sultanas, Medjool dates and, once more, a small amount of fortified white wine. It is warming to a point it could pass as vaguely musk-y, but really, it is mostly fruity. It feels much more balanced at second gulp, where the fruit turns into apple slices and their sweetness matches their acidity. They are no longer crunchy, however, probably softened by all that pan-searing. This turned out to be a juicy number indeed. 7/10 (Thanks for the sample, OB)

12/02/2026 Sazerac

Sazerac Straight Rye (45%, OB): nose: this is strangely very Bourbon-y, full of vanilla and white-wood shavings dipped in honey, butterscotch and toffee. It is not complex at all a nose, but it pleases. One's imagination may well suggest a dollop of pale shoe polish too. The second nose reminds me of StilL 630's RallyPoint, also a rye, and also on the Bourbon-y tip, although this Sazerac is simpler. Maybe it has whiffs of white peach. Mouth: on the tongue, it is clearly a rye, with the typical note of Irn Bru to accompany woody notes similar to the nose's. There is much less vanilla at play, here, rather caramelised marmalade or maple syrup. The second sip has hints of lychee, which is, of course, a nice surprise. That is quickly matched by varnished arrow-back chairs and, of course, a drop of Irn Bru turning into cold coffee. Finish: amongst the woody notes again (toffee), we have a slight bitterness, either walnut shells or 45%-cocoa chocolate. That gives a chocolate-pudding impression that is well pleasant. The second sip transforms that bitterness into a mix of marmalade and rose-petal jelly. Inoffensive dram. A decent introductory rye whiskey. 6/10 (Thanks for the sample, OB)

09/02/2026 Belgium #10 -- Old glories

ydc, GD, Bishlouk, red71, JS and I meet (virtually) to try things that the other Belgian tasters have already tried. Things that are too depleted to make samples for everyone. STL cannot join; he is giving blood to a family of clubbed baby seals, tonight.

As usual, everything is poured blind and revealed when everyone has had a chance to try the whisky. Even the theme, I only reveal afterwards.

Dram #1

Nose: it smells great and old-school (Bishlouk), though ydc finds it a little flat
Mouth: a bit light on the palate (Bishlouk), tired (red71) or shot (Bishlouk). ydc, on the other hand, finds it a decent heat.
Finish: it is indeed a smidge dusty and it is time to finish it. At the same time, it still has enough stamina and class.
Comment: disappointed with the welcome this got, tonight. There is some left in the bottle; we will try it again. Full notes are here.

Caperdonich 11yo d.1968 (70° Proof, Gordon & MacPhail Connoisseur's Choice) 8/10

Dram #2

Nose: fresher and more herbaceous, it has flower stems and mint (Bishlouk). red71, ydc and GD confirm the freshness and go further to call mint menthol. ydc also finds subtle spices.
Mouth: fruity, herbaceous (Bishlouk), daisy stems (red71). Bishlouk says it is not super-high strength, but full on the tongue, with a pinch of spices. red71 calls it oily.
Finish: Bishlouk reckons it could be a Littlemill, albeit a very-vegetal example, exuberant. red71 finds it austere and bitter, peppery. GD detects some ginger.
Comment: "likely a Speysider, perhaps a Glen Keith," says Bishlouk who will then insist he got the distillery right "at some point." My full notes are here.

Littlemill 16yo 1991/2008 (50%, Douglas Laing The Old Malt Cask 50°, Refill Hogshead, C#DL4064, 276b) 8/10

Bishlouk talks about the various profiles of Littlemill throughout the years -- herbaceous, fruity, chalky...

Bishlouk: "Les années 1990 étaient plus herbacées, alors que les années 1980 étaient hyper fruitées..."
tOMoH: "Dans les années 1980, j'avais les genoux bien verts, parce que je courais dans l'herbe assez."

Bishlouk: "I'm not a fan of ginger."
red71: "He prefers daisies."

Dram #3

Nose: "no note of big, sulphur-y Sherry, despite the obvious cask influence (based on the colour)" (Bishlouk). It smells all sweet and velvety, according to Bishlouk. red71 finds it to his taste (or to his nose, probably). Bishlouk spots rancio and OBE, while red71 has rubber and burnt wood. ydc declares mahogany, to which red71 adds fire starters and barbecue.
Mouth: red71 and Bishlouk note it is a bit low in strength, but not weak. The lack of brute force is not detrimental at all, here.
Finish: fruits, especially chestnuts (ydc), dried fruits (Bishlouk). GD and ydc call it warming and comforting.
Comment: this never disappoints. My full notes are here.

Glenlossie-Glenlivet 21yo 1957/1979 (80° Proof, Cadenhead imported by Mario Rossi, Sherry Cask) 9/10

Dram #4

Nose: herbaceous (red71 and Bishlouk), though red71 is quick to point out that it is lighter than the Littlemill, which was also herbaceous. Bishlouk finds mint and "some kind of perfume." ydc slaps a name on that: Cologne. Bishlouk tells us of meadow flowers too.
Mouth: wild (ydc), it has nothing in common with the nose (GD). red71 has a slight fizz, while I find dark honey tainted with eucalyptus powder. red71 manages to utter that it sticks to the gob and puts one's mouth upside down. Perhaps he tried to kiss Mike Tyson?
Finish: full-bodied (red71), it has green wood (ydc and Bishlouk). red71 finds that it stings a little, though that sting improves at second sip. ydc notices chilli powder in the finish.
Comment: as always, this is a little abrupt at first sip, but grows on the tasters. My full notes are here.

D.town 33yo d.1979 (56.3%, Cadenhead Cask Ends, 3rd Fill Bourbon Cask, 1b) 8/10

red71: "This is very nice. Not sure what it'll give in the mouth, but..."

red71: "What are the nice areas of Charleroi?"
ydc: "Loverval."
tOMoH: "So does JS. We went to the abbey and she said: 'I love Orval.'"

ydc [about ageing Orval in the bottle]: "After five years, it becomes uninteresting."
Bishlouk:"What? Bad?"
ydc: "No, just uninteresting. Elle platisse."
tOMoH: "Elle fait des gaufles, des taltelettes, des cloissants… Elle platisse."

Dram #5

Nose: refined peat (red71 and Bishlouk). "It smells like an old Ardbeg: I cannot find the ash of Caol Ila, so I imagine a pre-1996 Ardbeg" (Bishlouk). red71 cannot find any peat, initially, probably still nursing his wounds from kissing Mike Tyson, earlier. In fact, he finds the nose muted and not very expressive.
Mouth: sweet and full of cane sugar (ydc). Sweetness and smoke (Bishlouk, red71, GD).
Comment: "not bad (for an Ardbeg)" (Bishlouk). He and red71 reckon it could also be an old Ledaig. Calls all round for tOMoH to make them dream with an unattainable reference are replaced with disbelief when they discover it is not only available at the time of writing, but affordable too. A hidden gem that enthuses all -- the great surprise of tonight for everyone. My full notes are here.

Glasgow Blend Limited Edition b.2019 (49%, Compass Box Great King St Single Marrying Cask selected by The Wine Merchant Ltd imported by Compass Box USA, ex-Sherry Marrying Cask, C#35, 132b) 8/10

red71: "It is probably an old thing I cannot afford."
Bishlouk:"You have three children. Sell one."
red71: "They're too old. If I had an eight-year-old daughter, I'd get a good price, but they're all in their twenties. They're worthless, now."

red71 [tries to guess the theme]: "They are poured in ascending Whiskybase ID order!"

Good times. Ridiculous nonsense from all involved.

09/02/2026 Chichibu

Chichibu London Edition b.2023 (51.5%, OB Ichiro's Malt imported by Speciality Drinks, 1949b, b#1843): nose: it is not very expressive, at first. A whiff of frankincense, a whisper of sandalwood, old wooden sandals... This has a Shinto-temple allure to it, but it does not boast, to say the least. A few seconds' breathing help promote oiled wood (mahogany, rosewood, cherrywood), then a a flavourful, unlit cigar -- unless it is fruity pipe tobacco, Ash jumps on the bandwagon for a good old party. The second nose takes me back to the village shop near my childhood home; it sold most everything, but the dominant smell was that of candy of all kinds, mingling with that of clean-but-outmoded floor tiles. At least, that is how I remember it. This even has a slight animal scent that plays peek-a-boo: leather, full-fat cream past its prime, or slightly rancid sweat. Mouth: roasted apple pips, upon entry, then much smokier tones when chewing. A stealthy sweetness follows. Smoked Haribo gummies, if that makes sense. It is at once hot and very pleasant on the tongue, owing to that sweetness. And it is really Gummibärchen. No caster sugar, no Demerara, no cane sugar, no Golden Syrup. Just unadulterated Gummibärchen (yellow or orange, to be precise, which suggests they are citrus flavoured). The second sip is a tad more acidic. Oh! it is not quite vinegar-y; more pressed currants augmented with just a drop of pickled-red-onion brine. Chewing, once again, releases sweeties, though perhaps with a darker-citrus flavour., this time: orange, blush orange, gac fruit). It is not exactly wine-y, but it points in that general direction. It turns very-slightly fizzy in the long run and adds sultanas. Finish: Gummibärchen and smoke are so tightly knit that they actually form an elegant whole rather than two parts. It has a delicate mineral aspect too, softly drying, especially perceptible on the front half of the tongue. A little later on, it gives crystallised citrus segments or very-dry, hardened mixed peel and a discreet note of faded leather. The second gulp brings forth currants and dried cranberries, and swaps the mineral side for grated charcoal. The more time passes, the more reminiscent this is of the 1970s. Oilcloth on the chipboard kitchen table, beige-and-orange curtains, unhealthy snacks, cigarette smoke clinging to everything. It has its charm. It reclaims its earlier elegance after a while, which is just as well. Let us be frivolous and give this a high score, today. 9/10 (Thanks for the dram, JS)

07/02/2026 February outturn at the SMWS

It is that time of the month again. I join PS, Dr. CD, GT, JS, YM and HT to try the highlights.

9.313 17yo 2008/2025  Honey, I'm home! (55.6%, SMWS Society Cask, ex-Bourbon Barrel finished in 1st Fill ex-Sauternes Barrique, 311b): nose: gingerbread and paper paste. It has a certain funk and decaying berries too. It is a tad earthy, muddy and fusty, with a drop of nail lacquer. There are fruits in the background, trying to make their way up, though they never quite manage. Mouth: as cloying as jam that has simmered, then cooled off, solidified, and lost all of its moisture. It is extremely sweet and a bit acidic, perhaps elderberry jam and biscuit à la cuiller. The second sip is almost spoiled by half-a-teaspoon of Marmite. Finish: hot jams here too, and what appears to be hot metal. Strong liquid indeed, it stuns the taste buds a little. Is that industrial cleaning agent? Ha! No it really is hot metal -- so hot it cauterises the mucous membranes of the mouth. 7/10

I notice that the group behind me left without touching their cheeses. I try to blag them, but DS will have none of it. It all ends in the bin, much to my chagrin.

128.34 10yo 2014/2026 Dragon fruit soup (60%, SMWS Society Cask, ex-Bourbon Barrels finished in 1st Fill ex-Oloroso Hogshead, 312b): nose: the glass has been sitting there for thirty minutes or so, which may have made a difference, but, after JS told me she was disappointed with the lack of promised dragon fruit, I find this a right slap of tropical edibles (papaya, persimmon), before confectionary sugar rocks up -- Boudoir biscuits and apricot turnovers dripping with fruit syrup, followed by sherbet. Mouth: ooft! That is sweet. Palo Cortado comes to mind, tawny Port, then that moves towards bitterer notes closer to coffee, albeit a heavily-sweetened one. We have wine-cured marmalade and orange rinds too. It is more acidic at second sip, mixed peels and a pinch of ash. Finish: decaying peaches, Palo Cortado Sherry, a hint of rhubarb in a cupful of hot marmalade. Lots of exotic fruits at second gulp, mango and persimmon leading the charge, followed by peach, carambola, dragon fruit and baked Korean pear. Sure, the Sherry is loud, but it is a good dram, comparable to 128.18, in my mind. By the way, the bottling date engraved on the bottle suggests this is actually eleven, not ten. 8/10

PS hands me his glass. He ordered it, did not like it, added water and likes it even less.

68.142 11yo 2014/2025 Frangipane and apple granny (56.5%, SMWS Society Cask, ex-Bourbon Hogshead finished in ex-Rivesaltes Barrique, 302b): (with water) I find it pretty good, though it turns extremely bitter ten seconds after swallowing. GT reckons it would go well with goat's cheese -- bang on! An ash-dusted goat's cheese would be ideal. I crave cheese, now and resent DS for throwing perfectly good cheese in the bin, earlier (he is really just following his health-and-safety rules). 6/10 (Thanks, PS)

59.97 18yo 2007/2025 Highland modernity (52.8%, SMWS Society Cask, 1st Fill ex-Bourbon Hogshead, 265b): nose: this is a buttery one, even if PS promised all kinds of flowery activity. Sure, there are some daffodils, tulips and such, but, mostly, it is butter. Dried flowers appear in the long run -- forsythia and kerria Japonica. Mouth: it is plant-stem soup, not awfully bitter, but green and vegetal alright. Chewing adds a dose of powdered sugar followed by citrus foliage. Finish: very sweet, it has tangerine segments rolled into confectionary sugar. It reclaims that butteriness at second gulp, yet that is more a comment on the texture than taste-related. Indeed, the taste is that of tulip petals and forsythia in bloom. 7/10

122.84 9yo 2015/2025 Mango tango (58.8%, SMWS Society Cask, 1st Fill ex-Bourbon Barrel, 184b): nose: lots of pastry and no smoke (nor the trademark roast chicken). Shortcrust, turnovers, jam on toast (apricot). That is followed by talcum powder sprinkled on a baby's cheeks. The second nose has sherbet and heaped tablespoons of confectionary sugar, with also citrus (calamansi and pomelo, toned down with smashed bananas). Mouth: thick apricot jam develops a chalky edge and hot steel. The second sip has more apricot, this time with the hot metal blade more obvious that cut the fruit. Finish: similar, for a second, then it delivers a burst of tropical fruits (papaya, some exotic peaches). Repeated quaffing brings candied fruit cubes (pineapple and papaya), along with a spoonful of fruit juice on the side. 8/10

One last one? I am ready to leave, but PS highly recommends the next one. Only available in the members' rooms, it is clear it is a now-or-never dram. That is enough to make me disregard my hate affair with SMWS Inchmoan dating from 135.11.

135.77 9yo 2016/2025 Restored to mint condition (61%, SMWS Society Cask, 2nd Fill ex-Bourbon Barrel, 197b): nose: a lovely farm-y peat introduces juicy fruits (peach, nectarine, apricot). It is a fantastic interplay between peat and fruit that usually does not come out until a whisky has spent at least twenty years in a cask. Oh! and the peat is so farm-y. Even lychee shows up at second nose, augmented with a drop of mercurochrome and a sprinkle of ash, later on. Mouth: mellow, if a tad peppery, it has the same velvety fruits (nectarine, peach, apricot, plantain, now) rolled up in farm-y mud. There is a hint of chalk, or chalky fertiliser, the kind one carries in hessian sacks that Dr. CD is so fond of (agricultural lime, or 'aglime' for short). The second sip welcomes a flinty Fino, fresh, fruity and mineral. Finish: an explosion of peaty fruits. Nectarines fallen into mud, peaches trampled by cows, apricots thrown into a peat fire. Perhaps my score is overly generous, but I find this fantastic, today. Annoyingly, YM does too, and snatches the last bottle. 9/10

157.1 8yo 2014/2023 Toasty, roasty and oaky (60.8%, SMWS Society Cask, 1st Fill ex-Oloroso Butt, 622b): nose: a lot of dried dates and a drop of rye? With time, we have butter, oily wood and a syrupy white Sherry that resembles a sweetened version of Manzanilla. Mouth: oh! This is very woody. Oily teak and mahogany turn into darker-wood cabinets (walnut, iroko) and beef stock. The second sip has Demerara sugar and thick syrup. Finish: big, oily, woody. Oiled wood, tan shoe polish. What an unexpected delight! 8/10

YM: "I mean: who amongst us can say they don't have contacts with a Jeffrey Epstein, a Harvey Weinstein, or a Gary Glitter?"
tOMoH: "Well, the way I see it, either you know a person like that, or you are one."
PS: "I'll raise my hand and say I don't [know anyone like that]. But I'm glad you didn't say Jimmy Saville."

Good session. Fun times.

06/02/2026 A few gins (yes, really)

Ahhh! Gin. Whisky's raver brother. Underaged, already high on botanicals. So good most people drown it in tonic.

Jim and Tonic Kraft (42%, OB, b. ca. 2025): hopped grapefruit gin, they call it. Nose: woah! This is extremely citrus-y. Grapefruit zest, grapefruit pulp, grapefruit juice. Maybe it has some hand lotion, coconut-scented shampoo and moisturising cream, but it soon goes back to grapefruit zest, crystallised citrus segments and cosmetic powders. Like Microsoft, it really only plays OneNote. The second nose has bold hand soap. In a way, it feels close to entering a candle-and-soap shop in the Hebrides. Mouth: with a soft attack, it offers a gentle bitterness -- likely grapefruit peels. Chewing brings an onslaught of grapefruit again, where zest and pulp dominate. The second sip has a grapefruit-scented soap bar. Finish: more grapefruit goodness. It is not terribly acidic, which gives an impression of yuzu too, sweet and faintly bitter (rind, then). That citrus hides the raw grain that many gins showcase, and that is a good thing. The second gulp is soapier. This is unchallenging as they come. 6/10

Amazonian (41%, OB, b. ca. 2024): nose: well, this one is infinitely more complex. The mix of botanicals must have contained more ingredients. Here are fruits, fresh and candied, and few herbs. Cape gooseberries, sweet citrus (calamansi, Ugli fruit), rosehip, a berry or another, star anise and a drop of super glue. Next to what is drawn on the label, this also has longan, lychee and candied papaya. The base grain is perceptible, but far from the main act. That is followed by hand soap when tilting the glass. The second nose has citrus-scented laundry detergent. Mouth: more assertive than the Jim and Tonic, in terms of alcohol, this has a mild bite to introduce a leafier bitterness. Chewing confirms Kaffir lime leaves, tangerine foliage and unripe-mandarine peels, all topped with a thin veneer of marmalade. It has some bark too, where the tree goes from a stem to a trunk and said bark is still soft. Finish: hard to believe what a difference 1% ABV makes! This one feels much bigger than the first dram, despite the minor shift (a downward shift too, I later notice). Still fruity (pomelo sweets or lychee), it also has Kaffir lime leaves to add a certain bitterness. Retro-nasal olfaction picks up a soap bar once more. That increases at second gulp and becomes an old soap bar, dry, chalky, a bit more abrasive without becoming entirely ashy. 7/10 (Thanks, ydc)

Barra Carrageen Seaweed (46%, OB, b. ca.2025): Barra has its own distillery, you know. The Castlebay plant has been making gin since 2019 (it sold gin produced elsewhere between 2017 and 2019). The company started building another distillery to produce whisky, but that is a story for another day. Meanwhile... Nose: dry and saline, it has sea air alright, but so much salt that the moisture is hardly noticeable. Rosemary, rock salt, focaccia, bay leaves and dried citrus foliage. There is a hint of warm wood too, as well as incense and sandalwood. Those tend to quickly turn heady, but it is not the case, here. They are subtle notes. That changes to take us to cured plums and oily dark tobacco augmented with a pinch of ground cloves and black-pepper powder. The second nose seems leafier and makes one think of dhansak, for some reason. Mouth: ooft! This is a bit of a shock. We encounter cockles, mussels, whelks and winkles, and chewing confirms that, even if it adds a dash of citrus juice and a generous sprinkle of fine salt. With time, the citrus comes to dominate and the whole becomes like a salty marmalade, albeit one in which cockles are bathing. The second sip presents dried leaves or seaweed, though not of the crunchy type: imagine seaweed, dried, then preserved in jelly. Finish: although it comes across as softer than the Amazon at 41%, this sticks to the gob for much longer. It is now full-on marmalade in which the balance weighs in favour of the added sugar, not the fruits. Sweet, coating, the finish retains none of the molluscs and little of the salt. It may have jellied seaweed, or that could simply be the label suggesting it. The second gulp is in line, but it is increasingly sugary. This is good with too weird a palate to work completely successfully. 7/10

02/02/2026 Ballan Sark

Cutty Sark 25yo Tam o'Shanter (46.5%, Berry Bros. & Rudd for Burns' Night 2012, 5000b): nose: an old library or archive room, with piles of books (mostly worn paperbacks) and also reading desks -- blotting paper, faded carpet, old ink on yellowed paper. It ventures further on the road to stale, with crumpled newspaper, old cardboard and even dried urine. As it is about to turn into a rustic pub's latrine, it sheds all the above and puts on a mantle of candied cherries and acidic cranberry sauce, as well as rosehip. Cardboard and old papers do resurface, but we seem to have got rid of the wee -- phew! The second nose has an air of old world, and it is not hard to imagine gentlemen wearing dinner jackets in the smoking room of their club, There is even a heavier, woodiness settling in (acacia). Mouth: fresh and acidic, it presents cranberries indeed, followed by physalis. Chewing reveals a bold sweetness, chewy sweets at first, then cardboard-y toffee. It is dusty and malty, and hints at a malt breakfast drink (not Littlemill!) spilled onto a piece of cardboard. Old blends, eh? The second sip betrays a relatively-high grain content by displaying white granulated sugar mixed with barley mash. That gives way to a pleasant toffee augmented with lemon segments and just a whisper of menthol. Finish: sweetened chicory infusion, Mokatine, perhaps caramelised endives. It blends the sweet with the bitter brilliantly, bitterer than hot chocolate, sweeter than chicory infusion, close to stale toffee, if that were available in liquid form. The second gulp remains blend-y, with chicory granules and Vanidene trying to one-up one another in boiling water. Beside toffee and Mokatine, it has a pinch of lemon zest and some faded ginger gratings. Solid. 7/10 (Thanks for the sample, OB)

Ballantine's 30yo (unknown ABV, George Ballantine + Son, unknown volume, b. late 1970s/early 1980s, SB 161 L5): nose: deeper and darker, it promises sweetness in the shape of crystallised blackcurrant sweets rather than mocha-flavoured ones. Deeper nosing gives oily wood, uprooted trees in a damp clearing, and, increasingly, wild mushrooms. Breathing time imparts cola sweets lost amongst mulch, yet we never go too far from blackcurrants. The second nose introduces a cup of thyme infusion sweetened with a spoonful of dark honey. That is enjoyed at the rustic kitchen table, made of solid wood, that has seen the kitchen stove lit a number of times. Yes, oily logs and old newspapers complete the picture. Mouth: an old-school attack reminiscent of ancient Gordon & MacPhail offerings. One may conclude that this has been "adjusted" with E150a, and that is likely the truth. It certainly makes for a sweet, flat-cola-like palate, albeit one that still tells much more to those who care to listen: toffee, dried currants, dried figs, prunes, dried cranberries and cherries, and even a pinch of tobacco coated in honey. If it reads weird, it tastes exquisite. The second sip is sweeter yet, with Medjool dates pointing towards lukums. That paves the way for banane flambée, barley syrup, pressed raisins and smoked currants. Finish: phwoar! Despite the (presumably) lower ABV, it just kicks bouteille. Sweet again, it continues the dried-fruit parade, this time cloaked in a thin smoke. We have dried currants and berries, served on a walnut cutting board, while an acrid smoke rises from the open coal fire in another room. To overcome the smoke, which, if thin indeed, is clearly perceptible, one is sucking on a mocha-and-currant boiled sweet. The second gulp brings forth a smoked-pineapple purée and dies with mocha grounds and soot on blackened parchment paper moist with fruit syrup. Beautiful. It could use more power, but it does not strictly need it. 9/10

30/01/2026 Hellyers Road

Hellyers Road 19yo New Vibrations (69.9%, OB, American Oak, C#4085.05): nose: strong farm scents, with muck and dried mud the most obvious. Those are followed by hessian sacks filled with fertiliser and food recycling that has become compost. Surreptitiously, baking aromas reach the nostrils too, chocolate custard or sticky toffee pudding, as if served in a vase -- by which I mean there is a dry residue in there too, akin to algae or lichen stuck to the sides of an empty vase. The second nose is earthier yet, and blends mud patties with stagnant water. It is not long before timid fruits emerge, a mix of myrtles, grapes and plums casually displayed on an oilcloth. It also has a soft touch of penicillin, so soft it is hard to spot, and barley mash, after a while. Mouth: muddy on the tongue too, it soon shoots dark-chocolate darts, bitterer than they are sweet. Chewing drops a bagful of ripe fruits into a roaring fire, fleetingly sweet and tropical, durably hot. The longer it spends in the mouth, the fruitier it becomes, but it takes a lot of discipline and dedication (nay! abnegation) to endure the heat. Flames, terracotta, mud patties waiting to be baked, and lots of fruits (banana, papaya, pineapple and coconut, persimmon). The second sip injects a bit of grit, and, if it is not sand, it still feels slightly sedimentary (chalk, probably). It is also sweet, which suggests caster sugar. Hot fruits are right behind, now flirting with mango and mangosteen. Finish: big, assertive, it dishes out hot fruits with a pinch of spices and a sprinkle of soot. Retro-nasal olfaction picks up burnt wood dunked in water to extinguish it, and burnt fruit stones. Even fruitier at second gulp, and those fruits easily dominate the earthy part. We still have piping-hot mud patties and baked clay, to be clear; they are simply less obvious than mangosteen, rambutan and plantain, at this point. Repeated quaffing reminds one that this is pretty strong: the mouth gets all numb. Only a minor bitter note of toasted barley, barley sugar, or overly-milked chicory infusion prevents a higher score. What an excellent surprise! 8/10 (Thanks for the sample, DW)

24/01/2026 Burns' Night 2026 -- Nautical but Nice (Part 2)

The story started here.

There is indeed a second row

tOMoH goes for the double-dip with a bottling for Whisky-Schiff Zürich, a festival that takes place on ships. He notes that those ships ('Schiff' is German for 'ship', yes?) operate in fresh water and do not count. Instead, he brought it because it is a catam-Arran.

Arran 17yo 1997/2014 (51.6%, The Whisky Agency & Acla da Fans Acla Selection specially selected for Whisky-Schiff Zürich 2014, Refill Sherry Cask, 120b) (tOMoH)

Comment: others cannot see the Arran character, nor much Sherry, but the dram is nevertheless popular. My full notes are here. 8/10

tOMoH gets up again, this time to unveil the group's bottle. It is from a collection named 'The Sea'. Yes, that one.

Ben Nevis 1970/1988 (46%, Brae Dean Int. for Moon Import The Sea, Sherry Butt, C#2913, 360b, b#267) (group)

Nose: we shift gears! Here are leather and shoe polish of a stupendous elegance. It then turns tertiary (yes, I know), with powdered porcini and seared shiitake.
Mouth: a wonderful shoe polish coming out of a tube, then distant sandalwood. Incredibly powerful at second sip too. Is this really 46%?
Finish: long and all-enveloping, comforting as a rustic chair with a coat of oil. The second gulp has a bitterer dark-wood-bench touch and liquorice, bitter, sure, but breath-takingly elegant.
Comment: phwoar! 9/10

The third cake is served, made by STL's daughter.

It does not last long

tOMoH: "You okay?"
STL: "Yeah. So... I don't even want to cut the cake."
ruckus: "I'll eat your piece!"

Psycho: "What does your daughter do?"
red71: "She's a hypnotherapist. You have a problem in your life? She'll fix it. Are you constipated?"

adc and ruckus introduce another pair -- a pair of Taliskers. I warn all that it will not be a fair fight.

ruckus brought a Talisker from the Isle of Skye, where they do water Skye-ing. Groan. Laughter.

adc delegates the introduction of her bottle to tOMoH, who explains he got to try the version of Talisker 10yo that comes in a blue fender in a London shop, one day. The staff were cursing Diageo for using Sherry-seasoned casks instead of proper Sherry casks. The resulting whisky was rubbery and rather unpleasant. Still, a fender... tOMoH had to have it, who then gifted it to adc.

Lots of jokes or actual questions about guitars, but a fender is a nautical accessory that prevents damage to vessels and berthing structures.

Drat! it is the wrong bottle... Oh! well.

This one is "made by the sea," as adc shouts from the other side of the room.

Talistill 11yo 1996/2007 (46%, Taste Still, C#5471, 180b) (ruckus)

Nose: salty air and horsepower. That is followed by boiled sweets. Much later on, a peppery Cologne comes up, old-man style. This is comforting already.
Mouth: it has a big lick of soft rubber, meaning it is fairly bitter, but it stops on the right side. And there are tons of peppery fruits too.
Finish: a huge slap of fruit and slightly-burnt rubber, a dead campfire on the beach, smoked mussels and halved citrus.
Comment: still delicious. What a treat to try this again. Although a well-known bottle amongst this group, it seems we have not had it since 2013. 9/10

Talisker 40yo 1978/2018 (50%, OB The Bodega Series, Finished in ex-Delgado Zuleta, 2000b, b#1048) (adc)

Nose: zomgue. We go into overdrive. Wax, roasted fruits and minute smoke.
Mouth: swarf, hot, dusty boilers, baked apples and a pinch of pepper so restrained it could even be overlooked.
Finish: huge, it has cut citrus, a pinch of salt and a whisper of smoke.
Comment: dom666 is ecstatic. It is his favourite distillery and he has never tried this expression before. In fact, he has, but he is right to be ecstatic: it remains a superlative dram. I hope to spend more time with it at some point. 10/10

Psycho gets up to offer his bottle. I interject. This is the worst spot. Nothing could shine after that Talisker (those Taliskers, actually), and it is unfair to leave that spot to anyone else, so I will take the hit. Since, coincidentally, Psycho's bottling is (likely) from the same distillery as mine, we will have them side by side. Which distillery? Loch Lomond -- favourite tipple of Captain Haddock. Well, mine is undisclosed, but with Captain Haddock's cap on the label, there is little doubt as to its provenance.

Highland Region 21yo 2000/2021 (54.7%, Thompson Bros., 2 x Refill Hogsheads, 589b) (tOMoH)

Nose: flinty and sulphury (Gaija), cheeses (Stilton, Gorgonzola, bleu d'Auvergne -- red71), gas leak (Gaija).
Mouth: bitter and tasteless (kruuk2).
Finish: not bad, fatty (kruuk2), wet cork (STL). Gaija calls it gloriously bad and a capital miss.
Comment: against all odds, hard-to-please-in-chief Bishlouk finds it not that bad. I giggle at others' reactions. Some notes here. I may do a full review one day, if I muster up the courage. Tonight, I do not even try it.

Loch Lomond 21yo 1997/2018 (52.5%, Cadenhead Small Batch, 2 x Bourbon Barrels, 378b) (Psycho)

Nose: a burst of lovely fruits followed by a waft of coffee (or is it the sludge some are now drinking?) It is a hot Moka tin pot, at the very least.

Mouth: velvety, fruity and inimitable. No other distillate has this texture. Smashed fruits aplenty, elevated with a pinch of chalk.
Finish: waxy fruits blended with wax.
Comment: as it did last year, this amazes. 9/10

red71 announces that the US Navy made a propaganda film in 1994 called Nautical but Nice. He therefore chose a whisky distilled in 1994. He adds that it is a Cadenhead bottling, which is abbreviated as CA on Whiskybase. 'CA' is the hull code for Heavy Cruiser in the hull classification. To make sure we get it, this particular bottle has naval flags all around it.

Clynelish 20yo 1994/2015 (55.4%, Cadenhead Wood Range, Sherry Cask, 486b, 15/292) (red71)

Comment: this is good, but is overwhelmed by the competition, tonight. Notes here. 7/10

The soundtrack: the Old Man of Huy - Exit the Dragon

ruckus brought a bottle from a Port that has a ship on the label.

We will let slide the fact that it is a canal boat (hence fresh water).

The boats on ruckus's shirt are sea boats, on the other hand

...albeit small ones, for atoll-hopping in the Pacific

Port Dundas 21yo 2000/2022 (62.1%, Keeble Cask Company Fragrant Drops imported by Perfectdram, American Oak Barrel, C#305291, 187b) (ruckus)

Nose: bleach or disinfectant (ruckus), rhubarb (STL). I have lots of marzipan, on the other hand.
Mouth: phwoar! This is hot and numbing. Soon, caster sugar emerges, as does Demerara starting to cluster.
Finish: huge, sweet, crumbly, gritty. It has golden caster sugar by the boatload.
Comment: another cracking grain. Bizarrely enough, the only grain in this monster line-up. 8/10

dom666 [about a new restaurant]: "Ça s'appelle [Van der Valk] Sélys."
tOMoH: "C'est comme l'Héliport? [another restaurant dom666 likes to talk about] Où tous les véhicules ont des Sélys?" [I will not translate]
JS: "What?"
tOMoH [repeats]: "You're frowning. You don't approve."
kruuk2: "She's right."

adc disappears as the fourth cake enters.

This one is laced with
SC 73 10yo b.2023 (58.2%, SMWS The Society Cask, 1st Fill ex-Wasted Degrees Table Beer Quarter Cask Finish)

Psycho brought another one with a ship on the label.

We pair it with CG's bottle, which is another Bowmore, from the shores of Lochindaal, which is close to the sea (it is a sea loch, so, technically, it is the sea). "Also, the chimney of the distillery looks like a ship's mast," CG tells us.

Bowmore 15yo Mariner (43%, OB, L1284/L1304) (Psycho)

Nose: cat litter (Bishlouk), vinegar (kruuk2), pickled pearl onions, perhaps pickled strawbales.
Mouth: French-whore perfume (Gaija), and it does indeed have a clear violet-sweet taste.
Finish: long, it has toasted barley and smoked straw.
Comment: this is never as good as I want it to be. I so want to like it, but the nose is a little disappointing. 7/10

Bowmore 2002/2025 (58.2%, Malts of Scotland Rare Casks handselected & exclusively bottled for The Whisky Dreamers, Bourbon Hogshead, C#MoS25014, 146b, b#50) (CG)

Nose: a darker smoke, linoleum glue, floor disinfectant that is almost bleach-like. Blurry fruits take off, after a while, followed by ink.
Mouth: smoked roasted apples, a lot of horsepower. Then, tropical fruits rise: cherimoya, Ugli fruit. The second sip has a pinch of chalk that feels akin to licking a plasterboard.
Finish: long and irresistibly fruity, with persimmon and peaches rubbing elbows with embers.
Comment: here is an excellent Bowmore. 9/10

Gaija tells us about an artist he saw at Fuse in the not-too-distant past. Then, Ludovico Einaudi - Nuvole Bianche plays, which STL recognises.

Gaija: "Isn't [Einaudi] playing in Belgium, soon?"
STL: "Not at Fuse, in any case."

Gaija tells us that Caol Ila always has a maritime profile, yet it is always easy and accessible. In other words, it is nautical, but nice.

Caol Ila 22yo b.2019 (58.4%, OB Special Festival Edition Feis Ile 2019, Sherry-Treated American Oak Casks, 3000b, b#2977) (Gaija)

Nose: fried bacon, ashes, ink. These are terrible notes for a nose that feels a little indistinct, so far. It is undoubtedly well made all the same.
Mouth: punchy, it rolls out fruits covered in ash. We have prunes and peaches, as well as sauced-up nectarines.
Finish: big, ashy and fruity, it ends on a Merbromin note.
Comment: delicious. I have wanted to try this since it came out; it was definitely worth the wait. 9/10

kruuk2: "A while ago, you could buy a Porsche 911 for not a lot of money."
Psycho: "Depends on the model."
kruuk2: "Yeah, the Majorette [Matchbox] one was cheaper."

sonicvince and dom666 both brought a Laphroaig for the same reason: the drawing on the tube shows the seafront.

As Bishlouk, STL and red71 escape, We embark on another entirely-unfair versus.

Laphroaig Quarter Cask (48%, OB) (sonicvince)

Nose: medicinal, it has ashes and mercurochrome.
Mouth: bold, with lots of smoky roasted apples and quinces coloured with Merbromin.
Finish: there is a loud rubber-camphor duet, coupled with strong cough drops.
Comment: reliable. Dependable. Even this late, it does the job without pretense. 7/10

Laphroaig 31yo 1974/2005 (49.7%, OB for La Maison du Whisky, Sherry Wood Casks, 910b, b#652) (dom666)

Comment: after trying this in 2006 and in 2015, it is clear there will not be a fourth encounter: the bottle is on its last leg. We have this masterpiece just as Tide Lines - Shadow To The Light (Piano Version) is playing. I find it hard to contain my emotions, even as ruckus vocalises his dislike for the song. I make away with a sample, so we will spend more composed time with it in the future. For now, it soars above everything we have had until now. A charged 11/10

STL: "Quel est le thème pour l'an prochain?"
tOMoH: "Maporama. Des étiquettes avec des cartes."
dom666: "Viendrai avec des cartes à jouer. Ha! Ha! Une bouteille avec un as de pique sur l'étiquette!"
Gaija and tOMoH [clearly thinking of the Ace of Spades]: "On te regarde."

Psycho explains that Corryvreckan, the famous whirlpool off the northeast of Jura, is clearly nautical, and that the whisky of the same name is nice.

Ardbeg Corryvreckan (57.1%, OB, b. ca 2007) (Psycho)

Nose: smoked hay and smoked straw.
Mouth: woah! This is punchy. It has peat smoke cloaking poached apples.
Finish: big, smoky. We detect hay, a pinch of ash, and toasted barley, Ardbeg style.
Comment: this is good. Naturally, it suffers from the sequence -- what would not? 7/10

Jocelyn Pook - The Masked Ball plays. People start talking about Eyes Wide Shut (the track is used in the film) and Kubrick.

tOMoH: "Psycho, tu n'aimes pas vraiment les films de Kubrick. Tu préfères les films de Ku tout court."

We survived the full line-up, somehow. sonicvince, Mrs. sonic and CG take a leave.

The soundtrack: the Old Man of Huy - Another Brick in the Wall

ruckus, dom666, kruuk2, Psycho, Gaija, JS and I have a nightcap. It would not be a proper Burns' Night without a nightcap, now, would it?

SC 73 10yo b.2023 (58.2%, SMWS The Society Cask, 1st Fill ex-Wasted Degrees Table Beer Quarter Cask Finish)

Manages to hold its own. Full notes here.

North British 45yo 1963/2009 (50.7%, Signatory Vintage Rare Reserve, Hogsheads, C#117362 + 117363 + 117365, 290b, b#19)

This sails comfortably, even now. It may have one more outing before the bottle is empty, sadly. Full notes here.

117.3 25yo d.1988 Hubba-bubba, mango and monstera (58.5%, SMWS Society Single Cask, 2nd Fill ex-Bourbon Barrel, 199b)

Phwoar. How can this still fly so high at 7 in the morning? Well, it does. Notes.

We decide against the Port Charlotte, this year again. Some are running out of fuel.

Epic.

Dram of the day:

• adc: Talisker 40yo + Caperdonich 16yo
• dom666: Talisker 40yo
• sonicvince: Ben Nevis + Caol Ila 22yo + Port Dundas 21yo + Laphroaig 31yo
• ruckus: Caperdonich 16yo + Arran 17yo + Caol Ila 22yo + Laphroaig 31yo
• kruuk2: Ben Nevis + Laphroaig 31yo + Clydeside
• JS: Laphroaig 31yo + Bowmore MoS
• Bishlouk: Talisker 40yo
• STL: Highland Region 21yo
• red71: Talisker 40yo
• CG: Laphroaig 31yo
• Psycho: Laphroaig 31yo + Talisker 40yo
• Gaija: Laphroaig 31yo + Talisker 40yo
• tOMoH: Laphroaig 31yo + Talisker 40yo

Those fine people have plans on the Sunday. That means many have left when I get up, and those who have not make a quick exit.

More breakfast for the few who do stick around,
including espadom