25/06/2026 Cask Trade x Watches of Switzerland

Back at the same venue as in 2024 for a tacit seventh anniversary celebration. There is no mention of age, but tOMoH can count -- ha!

I am flying solo, tonight, and the misery of an hour-long bus journey to effing Regent's Street in the middle of a heatwave tests my resolve. But the industry is in turmoil and Cask Trade, like all other players, needs all the support they can get. I will play my part by trying the whiskies they so willingly pour me. How selfless can one be?

I start on the bottom floor, conveniently close to the buffet.

Kilarrow 11yo 2015/2026 (50.6%, Behind The Cask distributed by Japan Import System, 1st Fill Barrel, B#BOW-15, C#302, 317b, b#305)

Nose: herbal, it has wet bracken and mashed algae, but also iodine and cured bacon.

Mouth: earthy and punchy, it has more cured bacon laid on a vanilla-custard bun. Unusual combination!

Finish: a little green in terms of alcohol integration, with burnt hay most prominent. It is long and muddy, with also crushed fruit stones and a soft bitterness. Muddier and siltier in subsequent sips, it fans a stronger burnt impression.

Comment: alright. Others are much more partisan (in favour or against) than this taster. The huge white label confuses more than one visitor. It is the equivalent of the first page of a book, open for signing.

Score: 7/10

Buffet, here I come!

As good as always, plenty of vegetarian options, fresh and refreshing

This edition, I did not see anyone picking the cress with their fingers and discarding it on the plate
(yes, it was a recurrent fixture)

Aberfeldy 12yo 2014/2026 Series 027 (52.8%, North Star Spirits celebrating 10 Years ...of North Star Spirits, Refill Bourbon Barrel, 320b, b#051)

Nose: baked plums and nectarines, as well as a touch of wax or plasticine. The second nose has a very-elegant Cologne (the hell if I can identify it!) and, maybe, a mint filling.

Mouth: a tad of wood spices and hot fruit stones, pressed plums too, which adds a lovely fruity dimension. It turns slightly chalky at second sip.

Finish: finally, the trademark Aberfeldy nuttiness appears. Hazelnut, creamy almonds and Brazil nuts. It is, however, not entirely devoid of orchard fruits.

Comment: nice.

Score: 7/10

Goalong 5yo b.2026 (48%, OB)

Nose: bright yellow, this is cereal-y and it has dried citrus peels (grapefruit and calamansi come to mind), but also toffee, butterscotch and vanilla cream filling from the biscuit of the same name.

Mouth: mellow, this is much to my liking, with custard cream (the biscuit fill), butterscotch and a soft bitterness.

Finish: mellow again, it has toffee and custard with a minor kick

Comment: it is not particularly original or remarkable, but pleasant and well made. My first expression from this Hunan-province product.

Score: 7/10

Glen Keith 33yo 1993/2026 (44.6%, Malts of Scotland Rare Casks handselected & exclusively bottled for The Whisky Dreamers, Bourbon Hogshead, C#MoS26010, 158b, b#42)

Nose: bursting with juicy yellow fruits and candied tropical ones, chiefly chewy pineapple and papaya cubes.

Mouth: acidic and fruity, it unveils more pineapple, candied and fresh, dried papaya and mango slices, and even a bit of passion fruit -- no! lots of it. It starts on the low, only to explode in seconds.

Finish: long, it is an eruption of tropical fruits, now, with but a minute bitterness towards the death.

Comment: pfff! Kirk Barleycorn and his pals done it again. SA must have been well seduced in Germany, because he brought four bottles of it to this here shindig. I could not try it in April, so well glad to do so now.

Score: 9/10

Burnside 36yo 1989/2026 Episode 4-- Mr. Buckie & Friends (51.9%, Lucky Choice Whisky Joint Bottling With Amoy Whisky Society, 1st Fill Oloroso Barrique, C#2520559, 180b)

Nose: all sorts of baking scents, with dough, flour and confectionary sugar, followed by lots and lots of citrus peels, full of their bitter oils.

Mouth: mellow and much darker, this palate has the Christmas pudding JW talks about to all to whom he pours this dram, even if it is not overpowering. It is closer to warm marmalade to my taste buds, thick, syrupy and coating.

Finish: overly Sherried, according to my preference. Holly berries, cranberry sauce, lingonberry compote. JW says spiced plums and sticky dates.

Comment: is it not weird that this is the third 36yo Burnside we come across in a fortnight? Milroy's and C.Dully's came before. JW, who is manning the stand with a fantastic-looking pink bow tie, tells me he sold yet another cask recently too. In any case, the Sherry maturation places it lower than the others for me. Personal taste, innit.

Score: 7/10

At the entrance table:

tOMoH: "Is this one available to try?"
Him: "Yeah. Would you like it on its own?"
tOMoH: "Why? Is it supposed to be served as a highball? I see glasses of iced water next to it..."
Him: "I don't know, I don't really work here..."

A Secret Distillery Guarded by Badgers 8yo 2016/2025 (46.3%, Master of Malt Single Cask, Refill Hogshead, 435b, b#332)

Nose: musky, it has hay, straw and an animal's den (to say 'badger' would be succumbing to suggestion). Something much more perfume-y rocks up  at second nose, then more hay. That last one is now more-clearly defined and louder.

Mouth: dry and hay-like again. It tickles leather and suede.

Finish: leather, hay, dried berries -- so dry they are virtually tasteless. It remains musky, though!

Comment: it does not take a David Attenborough to guess the distillery with a clue like that. The proprietors usually do not mind the name being used, but who knows why this one does not have the naming rights.

Score: 7/10

Nc'nean 8yo b.2026 Siobhan Mackenzie in Collaboration with Cask Trade (54.5%, OB bottled for Cask Trade, STR Cask, B#89)

Nose: velvet, corduroy, drapes heated by the sun. Follows a crazy waxy-plum note, peaches and nectarines. The heat takes off, in the long run, almost singeing the nose's hairs, but it is mostly a waxy-fruity one. Dark grapes soar. It becomes closer to doughnuts with time.

Mouth: surprisingly indistinct on the palate, it soon rolls out plums and baked nectarines on a velvet plaid. Little spices to speak of and practically no wood.

Finish: mellow and pastry-like, it turns bitter and woody in the second gulp -- not really in a good way.

Comment: my first Nc'nean, at last. I cannot say it is a hugely convincing encounter, despite the good first impression. Needs revisiting. This was bottled to celebrate the launch of Cask Trade's registered tartan, created by Siobhan Mackenzie.

Score: 6/10

Another punter approaches me.

Him: "May I ask what you're taking notes about?"
tOMoH: "You. 'Great taste in whisky, good appearance...' I'm taking notes on the whiskies, of course. So I can remember them tomorrow. Will you remember?"
Him: "No."
tOMoH: "There you go."

We chat a for a few minutes. Here is another person who tells me I have a nice handwriting. generations of teachers turn in their graves. I ask him if he can help me re-read myself, because I will struggle to decipher it tomorrow. We talk about the stagnation (the crash) of the whisky market and how nice these events are.

We have time for another couple, if we play our cards right. It is the royal 'we': my new buddy has had enough of my sarcasm.

Glen Scotia 7yo 2016/2024 (56.4%, OB Exclusive Cask specially selected by Jeroboams, 1st Fill Tawny Port Hogshead, C#24/59-7, 231b)

Nose: old ropes and dried nets (no fishy note, though). There is a whiff of rose perfume, perhaps tobacco too.

Mouth: wine-y on the tongue, it has cured oranges, wine-soaked lychees, rambutan in sangria. For some reason, celery dunked in sangria comes to mind. I cannot explain why, because it is not in-your-face.

Finish: long, it combines a slap of wood and a dash of deep red wine. The second gulp is woodier, borderline plank-y.

Comment: it is okay. The Korean editions were more to my taste.

Score: 7/10

Aberlour 19yo 2006/2025 (50.8%, Highlander Inn, Bourbon and Pedro Ximenez Cask, C#900338, 210b, b#55)

Nose: scented erasers and plasticine, earthy plums, yet not earthy enough to be prunes.

Mouth: mellow, it combines the bitterness of peach stone and the softness of peach flesh with a dollop of hazelnut spread with excellent results.

Finish: ooft! A lot bolder, here, with chestnut purée and smoked peach. Becomes bitterer upon repeated sipping.

Comment: another good selection, TM!

Score: 8/10

One of the stalls has a Torabhaig (OB). I am offered it; my glass is not empty. By the time it is, All bottles have been filed way. It is the rule of the game and I accept it.

Time to go. I bid goodbye to the Cask Trade folks, congratulate SA on another successful event and depart into the heat of the city.

19/12/2025 A, B, D, E, but not C

Aberlour 16yo b.2014 (59.1%, OB Hand Filled at the Distillery, Sherry Cask, B#A14): nose: oily exotic woods (mahogany, teak, iroko), shoe polish (dark brown), and a nutty chocolate liqueur. The next sniff brings dark furniture wax, tar-black honey and more shoe polish, soon joined by super-dark raisins, dried blackcurrants and dried mulberries. It is elegant, but very dark. Only the smell of cloves is missing to suspect this was distilled by Goths. All that wood polish ends up unveiling woodworm-riddled rustic chairs. The second nose has purple ink and pencil erasers. That spells a gently-chemical fruitiness, probably, a fruitiness that is soon joined by blackberry jam on dull toast served on tarmac. Mouth: woody, teeming with furniture polish (in a spray, this time). It is not exactly bitter, yet the huge waxiness has definitely gone beyond the gentle yellow-fruit stage. Chewing reminds us of all the raisins and currants from the nose, but, here, they sport a cloak of furniture polish. Dried mulberries, dried blackcurrants, dried cherries, raisins, a spoonful of dark wax and lots of polish for dark-wood furniture. The second sip is a tad more winy, with rancio, clay floors and a generic musty wood dust presenting elderberry and a blackcurrant paste of sorts. It gains a dose of ginger powder too. Finish: fleetingly dry and somewhat reminiscent of a beef-stock cube, it quickly unleashes a cascade of dried berries and currants more in line with the nose and palate. The alcohol bite is remarkably limited, yet, when its effect dissipates, one realises how strong this whisky is thanks to the prominence of tar, a note that was completely hidden to begin with. The second gulp adds spices (ginger powder, ground cloves, amchur) to chunky dark-berry jam. It makes for a gently-bitter-mostly-fruity finish that is hard to disagree with. This is well made. 7/10 (Thanks for the sample, OB)

Abhainn Dearg b.2023 (61%, OB X Cask Type, PX Cask): nose: to say it is an entirely-different beast would be the understatement of the week, at least! This is not merely rustic; it is farm-y, today. Moist earth and grass in an orchard, field fertiliser (yes: muck, albeit discreet), geranium plants, but also lichen on penny walls built to enclose pastures. Back to the orchard, there is a faint fruitiness at play, part tart apples, part unripe greengages, and that paves the way for crayons, followed by chewy sugar-coated, acidic cola sweet. Tilting the glass gives shoe-polish vapours on top of that. The second nose has a more-decipherable muck scent that mingles with caramel-flavoured breakfast cereals -- or is it a spoonful of chocolate paste, augmented with a few drops of Marmite? It promptly takes us to crayons and pencil erasers, however, with sappy plants in the background, chilling in a vase, and choux dough in the next room. Mouth: this too seems surprisingly mild an attack, with purple sweets and blueberries in a muffin form. Chewing pumps bitterness into the mix: crayons, scented erasers. That is supported by Tubble Gum, some kind of flexible, synthetic insulation (not rubber) and unripe berries (cranberries, blueberries, bilberries). It takes on a note of burnt baking parchment, at some point, which is unusual. The second sip is firmly in the camp of pencil erasers. It may add a succulent plant or two for a bitter freshness, and a rough ball of wax. Lengthy chewing sprays furniture polish on the lot. At a push, one may detect orchard-fruit eau-de-vie poured on caramel-flavoured cereals. Finish: big and shifting, it presents a rotating tapestry of flavours, like a kaleidoscope. Membrillo, pressed raisins, 45%-cocoa-content chocolate, blueberries, chewy sweets (huckleberry flavoured), but also diesel fumes and hot berry pies coming out of the oven (oooh!) After the palate, one may know to look for a burnt note, in which case, one may find it. Nothing exuberant; just parchment whose corners are blackened by an extensive period in the oven. The second gulp has dusty wax kept on a metal plate, a flower or three on the worktop upon which someone made sandwiches with chocolate spread, and a piece of fruit coated in chocolate -- my hunch is greengage. In any case, it provides a comforting warmth, as would the kitchen of a grandmother's home in the countryside. This is really unique and fascinating. Not easy, perhaps. 8/10

15/03/2025 EG's birthday bash

EG is not one to celebrate his birthdays, but, for some (welcome) reason, he decided to do it, this year. He announces early on that this is (and I paraphrase) "no more than an informal meeting with a group of friends to try some interesting whiskies."

EG introduces us to the world of whisky

When that group of friends covers around ten nationalities and as many uprooted folk, it can perhaps be informal, but not casual! Amongst those in attendance, we count MW & Hk, KCF & EF, JKr, AH, CB, PG, JS, TM, NH, Ar, and a handful of EG's colleagues (Em, An, Cl, Da). NF makes a brief early appearance, then vanishes like a ghost at dawn. Ha! Ha!

First, let us fix the lighting

Local Mortadella (EG), and aged Gouda (Em) that most (tOMoH)
confuse for a mature Parmesan

Beside nibbles, EG has concocted a line-up of whiskies all distilled in the same year. As many whiskies, in fact, as years he has spent working in the industry. Several of us have known the energumen for all those years.

That's a lot of years, yo!

Glen Grant 5yo d.1985 (40%, OB, 1l): nose: light and spirit-y, it focusses on few things, and does them with precision. Pear and distant raspberry provide a little fruity entertainment. Mouth: soft, thin, pear-like, it also has a lemon-y perfume (JS). It remains precise, then, akin to limoncello, at times. Finish: clean, lemon-y, filled with limoncello. It even has almond cream in the long run. It is fairly simple, but a designated starter. We all agree it feels a lot bigger than 40%. 7/10

Glen Avon 5yo 1985/1990 (40%, Avonside Whisky Selected and Bottled Exclusively for P.A.I.S.S.A. imported by Sestante): many discussions and assertions about this. An undisclosed Glenfarclas, all reckon. In any case, it is the most-recent vintage bottled under this name. Nose: very plastic-y, with flexible rubber and cured meats, electric cables and wire insulation (jacket insulation), PVC ducting and plastic-doll heads. Mouth: pickled-pearl-onion brine, dusty cured meat, charred bits off a barbecue grill... Meaty? Yes, a little. Finish: spirit-y, if wider than the nose hinted at, it is somewhat chalky, then adds some roast beef, and a drop of brine. 7/10

S & E Wedding Reserve 1985/2021 (unknown ABV, Nadi Fiori): if you think that NF dropped off a one-off bottle before he buggered off, you are right. He made this blended malt exclusively for EG's wedding. Nose: warm wool with pearl onions in milk. Mouth: odd. Perhaps plastic? Old rubber? Finish: here, an unexpected note of liqueur chocolate rocks up. How original! Here is a dram that works better in large sips, by the way. 7/10

Strathmill 11yo 1985/1997 (43%, Signatory Vintage, Oak Cask, C#2342, 480b, b#196): nose: this is a step-up in quality, it seems. Orange bark, cassia bark, bitter orange liqueur and limestone gratings. The second nose welcomes pot-pourri. Mouth: it is quite woody on the tongue, with slabs of oak, yet it remains juicy to complement the mild bitterness. Finish: citrus-y, it has orange rinds and dried-up plasticine. A divisive dram, for some reason. Some say it is the best Strathmill they have had (the best of two, you understand), others care less for it. I like it a lot. 8/10

Bruichladdich 12yo 1985/1997 (46%, Wilson & Morgan Barrel Selection): nose: very mineral, this is like granite torched with a flamethrower. It surprisingly progresses to give dried strawberries and dried peach slices. Mouth: CB finds it charred, whereas it is mellow and a tad mineral for JS. Strawberry yoghurt, cassia-bark shavings and eucalyptus bark. Finish: mellow again, it has a dash of orange juice and cassia bark. This is my favourite so far. 8/10

MW, KCF and EF meet outside of
a festival, for once -- or an airport!

JS [about the nibbles]: "That mortadella!..."
EG: "Do you want me to move it?"
PG, JS and tOMoH: "Put it away!"

PG [grabs the toolbox]: "Later, I'll come to your room to do some plumbing."

The Macallan 15yo d.1985 (43%, OB Greek import, Sherry Oak Casks): nose: it smells like a spectacular Pedro Ximénez maturation: sweet, bold, and darkly fruity. Prunes, dried figs, hazelnut paste. More and more smoked dried fruits come out, as does cured orange. Mouth: it is more mineral and drier here, and hints at a Fino. Oily roasted chestnuts, wine-cured lychees and green grapes. The second sip is earthier and drier, with quarry dust and tree bark. Finish: long, sticky as cough syrup, it has camphor and liquorice, but also sweet prunes and dried figs. 8/10

TM: "This group has had more-exclusive Macallans, single casks and all, but this really does the trick."

Pineapple cake, courtesy of KCF and EF

Yum!

EF shows tOMoH how to eat the cake like a local

Aultmore 14yo d.1985 (60.1%, Adelphi Distillery Limited imported by High Spirits, Sherry Cask, C#2900, 612b): nose: this is super-dry, chalky, overflowing with quarry dust. Grated limestone, and piles and piles of chalk. It certainly does not hide its provenance -- Aultmore tends to be chalky; this is but an extreme example. Mouth: PG finds sulphur, and, indeed, it has something of an old-school sulphur-y limestone fertiliser, were it heated. Just another side of chalky, really. Finish: burnt rubber (PG). I get none of that, but quicklime instead. Chalky and hot, and, if that reads repetitive, so be it. There are some flashes of pineapple, though that might be a remnant of those pineapple cakes from Taïwan. In any case, this stays hot on the palate for a long time. It is also the most-disliked dram today by everyone present. 6/10

TM: "The Aultmore smells shit, tastes good."

Emergency cork-removal skills required.
At least, we know it is not a fake!

EG goofs around with the next bottle, pretends to take a swig straight from the bottle, and ends with a generous sip of whisky in the gob, much to his uncomfortable surprise (and our amusement).

PG: "Can you pour it straight from your mouth [into mine]?"

Ord 10yo 1985/1995 (56.9%, Cadenhead Authentic Collection imported by Rossi & Rossi, Oak Cask): nose: ooft! We have a rich mix of minerals and fruits, with cut mango and pineapple rings served on slate. Granite chippings show up, and it appears at last that this is very strong. The second nose has cigarette smoke, grist, and a flour millstone. Mouth: phwoar! Papaya, tamarind, stewed jackfruit. After chewing, hot metal joins the dance (copper, brass). It is warm, but tolerable, despite the furious ABV (it is actually less strong than it feels). The second sip has cracked black pepper wrapped in ciggy smoke. Finish: long, full of smashed heated fruits. Smoke appears, in the long run, and it becomes quite the robust dram. 9/10

PG: "Proper dram for real people. [Grabs the toolbox] Now I can get some shit done!"

EG distributes vouchers to all.

KCF: "Give me ten, man!"

54.2 9yo 1985/1995 (58.2%, SMWS Society Cask): nose: leather grease, old leather coats that have just ben waterproofed again. Then, we move on to jams and marmalades slathered on hot boilers (dusty cast iron). Water makes it nuttier and woodier, with a stack of extremely-dry oak logs. Mouth: chicory infusion... and quite some power! This is hot, from a time before the Society discovered water. Hazelnut spread, almond butter, chestnut purée. The desiccating second sip sucks all moisture. Water renders it sharper and more chiselled, almost grappa-like, so sharp it is. Finish: hot, dusty metal mingles with hazelnut and almond spread, perhaps chocolate, and chestnut purée again. The hot metal is incisive, though. Very bold. It is all darker and warmer at second sip, chocolate-coulis galore. Water brings out grapes and keeps it sharp. 7/10

Pittyvaich-Glenlivet 15yo 1985/2000 (59.1% Cadenhead Authentic Collection imported by Arnolfini Trading, Bourbon Hogshead, 240b): nose: initially very briny, it turns into roast beef and crushed sand. With time, it is geranium stems, and, slowly, earth and potting soil, augmented with cork shavings. Mouth: hot tomato sauce, musk (JS). This has meaty elements -- cold gravy, mortadella, -- and retains the cardboard. Finish: it turns hot again, earthy, flowers trampled into mud. 7/10

CB: "This is a technical whisky."
PG: "One of my top-100 Pittyvaich."

tOMoH [to AH]: "I didn't realise you were a big The Cure fan. JS told me: 'Are you kidding? He's rocking a Siouxie and the Banshee t-shirt!'"
AH: "It's Suze. My Cure t-shirt is wrapped around [a bottle of] olive oil I just bought."

Glenlivet 10yo 1985/1996 (57.9%, Wilson & Morgan Barrel Selection Cask Strength imported by Rossi & Rossi, Sherry Hogshead, C#19.765, 271b): nose: dry polished wood (AH), a bold Sherry cask indeed, but one that brings one a lot of squashed fruits (figs, dates), and a bit of earth too. Mouth: thick, rich, Sherry-matured whisky that exhibits raisins, prunes, and figs. It is thick, coating, rich, and fairly strong too. Last to strike are heated lychee shavings. Finish: dark fruit, stewed, juicy, lovely. The second gulp brings cured lychee too. This is very good. 8/10

We pick up the pace for the final couple, which makes for scrambled notes.

Glen Garioch 16yo 1985/2001 (51.9%, OB Individual Cask Bottling for The Whisky Exchange, Sherry Butt, C#1585): nose: lavender (EG). There is some, as well as sultanas, raisins and violet candy (I am not talking about Parma Violet, but the superior Continental variation; Verquin's, for example). Mouth: oh! This is so full of hard-boiled violet sweets it is hilarious. Of course, everybody hates it. Everybody but me -- I like it. :) Finish: dirty earth and a lot of violet sweets. So much violet it is extremely entertaining. 8/10

Bowmore 16yo 1985/2001 (50%, Silver Seal Special Reserve, Sherry Cask, 480b): nose: a notch of peat and mud make way for a roasted-nut paste. We then have faint shoe polish and distant pot flowers. Mouth: mellow and earthy at first, shoe polish develops, spread onto the softest leather. Flowers are nowhere to be found, here. Finish: earth-soaked violet sweets -- and the earth is certainly easier to spot than the violet. Later on, hazelnut spread becomes more and more obvious. I try this on the spot, later on in the evening, and again the following morning and love it each time. 8/10

PG: "The Garioch is more 1980s Bowmore than the 1985 Bowmore!"

Ar: "The best thing about the Bowmore is that it was not the Glen Garioch."

Bodegas del Mundo Nuevo 40yo (84 Proof, OB imported by Schroeder Bros.)
Em brought this Brandy de Jérez.
I will never get around to trying it.

28/01/2023 Burns' Night 2023 -- Sideburns (Part 1)

Back in ze Heimat for the year's most ambitious tasting. And ambitious it is! This year's edition has the highest attendance, and possibly the longest line-up since we started celebrating Robert Burns, back in 2004.

Let them come!

The theme this year is Sideburns, which should provide plenty of fun.

The pace is fast, and the accent is on social interactions, rather than analytical note-taking. Ah, well.

kruuk2, Psycho, sonicvince and Mrs. sonicvince, red71, Bishlouk, STL, dom666, Gaija, ruckus, adc and JS join me for the occasion.

Psycho is sporting a bushy beard and long hair that earn him the nickname Glandaf Le Brun (it is not a typo).

STL takes it upon himself to build the line-up, before three others cast doubt in his mind and help him spend another thirty minutes polishing it.

How many engineers to build a line-up?

To help them do that, I pour...

Irish Mist (65° Proof, The Irish Mist Liqueur Co. imported by Heublein Inc., b.1970s): we had this last year, but with his sideburns, Brendan (yes, I christened the bottle/soldier) must make another appearance! He gets a very similar welcome to last year's.

Although more than one thinks it is
Hibiki 17yo, it is merely a repurposed bottle

Also, amuse-bouches

The soundtrack: ruckus - Side B(urns)

At last, we are ready to start

Knappogue Castle 12yo b.2015 (46%, Knappogue Castle Limited Release bottled exclusively for Vinothek Massen and Dram Brothers imported by Castle Brands, 1st Fill Bourbon Barrel, 216b, b#125, L15 004 220) (red71): this does not fit in the theme in any way (boo!) Nose: hints of mint (Psycho), and juicy fruit (mango, mostly), some fresh herbs, penny walls, Earl Grey tea (Gaija), bergamot. It becomes more and more buttery as time passes, without losing its acidity -- something that is somehow accentuated by the appearance of pomegranate, usually not the butteriest of fruits. Mouth: an unexpected oomph, buttery fruit (in taste and texture -- think: mango), with a medicinal lick (Psycho). That texture is stupendous, buttery as smashed avocado. Finish: warming, fruity, here comes an onslaught of mango, bergamot and satsuma, in line with those older Irish beauties (not quite in that league exactly, of course). 8/10

adc: "The Knappogue ticks all my boxes."
tOMoH: "Would you say it's your favourite of the night, so far?"

Soup is served.

Carrot and orange

We talk about PSc, who could not make it tonight.
STL: "Who's PSc? Do you have a picture of him?"
tOMoH: "Yes, but there is a black circle in front."

Inver-Regal (43° Gay Lussac, J.H. Wham & Son (Largs), for testing purposes only, b. pre-1991): blended and bottled by Wham, both members of which sported beautiful sideburns, at some point. Nose: naphthalene and tar (Psycho). Everyone else agrees in describing it as a tad dirty. Gaija finds sriracha sauce, while STL declares fermented cabbage and garlic, and Psycho announces a late-coming, well-worn sock. Mouth: very floral, ripe with violets and nasturtium (STL and Gaija), which, red71 rushes to underline, is actually very pleasant. Finish: STL attributes it a Fino side. My full notes are here. 7/10

Andrew Ridgeley (of Wham fame)

George Michael (of Wham fame)
aka
Γεώργιος Κυριάκος Παναγιώτου

red71: "I'm getting used to it."
tOMoH: "When you have it in the mouth, it's even better... Usually the case."
red71 [grins]: "Ça sent le vécu! (Sounds like experience talking!)"
STL: "Ça sent le vieux cul! (smells like old arse.)"

Main course enters. adc managed to source regular (as opposed to vegetarian) haggis locally, to complement the veggie one from the UK (turns out we brought veggie haggis last year too). It is McLoughlins, rather than Macsween -- uncharted territory. It is good, though much more-finely ground than Macsween's, and less spicy. No-one finds it better than Macsween's, but everyone agrees that between McLoughlins and no haggis, McLoughlins wins every time.

All three McLoughlins haggises explode in the oven

Potato-turnip-and-swede bake

Parsnip-apple-and-sage mash also on the plate. Delicious.

dom666: "How did you smuggle the veggie one in? Did you do like drug mules?"
tOMoH: "No, it's vegetarian and pre-cooked, so it's legal. But I could have."

Clydeside 3yo Stobcross (46%, OB, b.2021, CBSCS 09845) (JS): Clydeside, geddit? Nose: fruit, banana bread (Gaija) and warm custard. Mouth: something earthy or floury (Gaija). Everyone is astounded at the quality, especially given the age. Bishlouk goes from "it is very good" to "it will be very good when it's ten or twelve," but then he drinks labels. It is very good as is. My full notes are here. Tonight, it is... 7/10

Rhosdhu 26yo d.1979 (46%, Direct Wines Ltd. First Cask, C#3236, b#163) (tOMoH): this one is obviously for Rhosdhu-flaquettes (from 'rouflaquette,' French slang for sideburns). Nose: anchovy paste, i.e. dry and salty (Psycho), soy sauce (Psycho), kroepoek (Psycho, still ruminating last night's Chinese takeaway). For me, it is exuberant mango. Mouth: génépi, Chartreuse (Gaija), smashed grapefruit, as well as avocado, guava and papaya. Finish: a strong alcohol presence (Gaija, STL, red71), makes for a long finish that some say could be better integrated. For me, it is papaya, guava, and mellow citrus (bergamot? Satsuma?) Full notes will follow. This is tOMoH's bag. Funnily enough, it is also the longest-aged whisky of this line-up. 9/10

Glentauchers 21yo b.2018 (47.1%, That Boutique-y Whisky Company, B#8, 803b, b#63) (ruckus): look at those sideburns! Nose: citrus all at once, with white grapefruit, pomelo, shaddock (Psycho says orange), then crystallised angelica and stem ginger, candied fruit, Gummibärchen, and citrus-y Douglas fir. Mouth: a touch of wood, and ripe-grapefruit peels. Finish: a touch of bitterness, and lots of citrus-y goodness (grapefruit), as well as a pinch of herbs. The evening's surprise, which seduces everyone, tonight. 9/10

Will you look at those sideburns!?

The soundtrack: The Old Man of Huy - Sideburns

STL demonstrates an impressive cake-cutting technique

Psycho [looks at the next bottle]: "It is a... Ha! Glenlivet. Same as mine, then."
tOMoH: "Aberlour-Glenlivet?"
Psycho: "Well, they're both made with the same water of the Livet river. Same whisky."
tOMoH: "Mmmmmkay."

Glenlivet d.1951 (70° Proof, Gordon & MacPhail, b. 1970s) (adc): same as Aberlour 16yo, indeed. :) The lion on the label has great sideburns, does he not? Nose: some interesting sherry notes, here, with coffee (Gaija), engine grease, leather, citrus juice peppered with some shoe polish. Minutes in, we have a soft, smoky note, and a nuance of metal gutters. Coffee grows in intensity, though never overpowers -- imagine tiramisù. Mouth: dirty! Here are shoe polish, old leather, cow dung, even. The second sip pumps up the leather, and adds chicory infusion to the mix. Finish: cured meat from the barbecue, and roast beef. There is no charred note, to be clear; just a lovely cured-meat cloak. It develops a sweetness, in the long run. It treads a tight, borderline sulphur-y rope, but that is so subtle and balanced it is hardly noticeable. In fact, it is really bloody good, and I hope to get to try this again. A strong, strong 8/10

Check out those sideburns!

sonicvince wanted to find something to relate to Magazine - Shot By Both Sides (because he reckoned being shot by both sides must burn), but ended up bringing something he simply felt like bringing.

Tomatin 1976/2001 (43%, John Alexander's Collection exclusively distributed by S.L. Major): it feels like we had this a few weeks ago, but it has in fact been four years, and that hurts. Nose: unbelievably exuberant, ripe with tropical fruit -- mango, maracuja, and, later on, lychee. Mouth: (very) acidic, it has more tropical fruit than one can shake a stick at, namely pronounced lychee, and sauced-up mango. What is there not to like? Finish: beside the obvious mango, it takes on an additional complexity with the emergence of plaster, crushed Aspirin, and crushed mango stone -- in other words: bitterness. Still, amazingly fruity, though. 9/10

The first cake does not last long.
The second hardly longer.

The next bottle appears. JS tells us about La Ribambelle, a classic series of comic books by Roba, the creator of Boule & Bill. One character in La Ribambelle, is Scottish: Archibald Mac Dingelling. In one episode, they go to Scotland, where we meet his uncle Angus, and other clansmen, all of whom sport impressive moustaches. Naturally, the Mac Dingelling have a rival clan, the Mac Klangbang, recognisable for their green tartan, and massive sideburns. In one strip, there is a bar brawl involving one member of each clan. The Mac Klangbang representative's Christian name is Murchinson, and his sideburns are typical of his clan. Thereby leading to... Ardna-Murchinson.

Check out those sideburns!

From Roba, La Ribambelle en Ecosse, Dupuis

Ardnamurchan 5yo 2015/2020 (46.8%, OB, 65% Bourbon & 35% PX & Oloroso Sherry Casks, B#AD/09.20:01, 15978b, b#13122) (JS): nose: refined smoke, roasted barley and cigarette ash, then a touch of strawberry toothpaste. Mouth: sandy, salty earth, warming and comforting. Finish: ashen and long, with a lick of dark cherry. Full notes here. Excellent young whisky. 7/10

Bishlouk gets up and gives everyone a piece of paper with an equation. tOMoH quickly decides it is too complex for tonight, and leaves it to the scientists to try and decode. A vain effort, as it turns out, because Bishlouk has no clue what the equation means. He does think, though, that it is odd maths, as is the next dram, a Kilkerran, which is triple distilled, rather than the usual double distillation operated at Glengyle. The odd equation is known as Burnside's theorem. Boom.

Boom, indeed.

Kilkerran 11yo b.2017 Triple Distilled (60.3%, OB Open Day 2017, 17/202) (Bishlouk): triple-distilled Kilkerran. Who woulda thunk? Nose: torn metal and warm thyme. Mouth: hot, it has some vanilla to round off hot metal, and a pinch of herbs in conversation with hot sugar. It is balanced and pleasant, in terms of flavours, but hot. Finish: long and warming, it delivers caster sugar in a way that makes me think of grain whisky -- or rum. 7/10

Aberlour 16yo (43%, OB Double Cask Matured, Traditional Oak Casks + Sherry Oak Casks) (Psycho): a-Burns-lour, says Psycho, who adds that this was stored on the right side of his cupboard. Ahem. Nose: heavy sherry at a low strength -- which shows: it is somewhat subdued, after the hard-hitting Kilkerran. We have leather belts, shoe polish, for one second, that soon morphs into cola. Mouth: mellow, soft, filled with chocolate custard and paste-like pudding. Finish: quaffable, easy-going. We see cola and maple syrup make up a dram that is well pleasant, even though it will not change the world. 6/10

The closest whisky name to 'Sideburns' is 'Burnside,' which is allegedly a blend(ed malt). Bishlouk therefore brought a blend.

Blended Scotch Whisky 20yo 1998/2019 (44.6%, Cadenhead Club, 1 x Sherry Hogshead + 1 x Sherry Butt, 500b, 19/250) (Bishlouk): nose: strong coffee, a notch of sulphur (Gaija), perhaps. But really: coffee, and mocha chocolate. Mouth: this has a huge mouth presence, explosive and toasted, with nigella seeds, toasted bread and flat cola, or Dr. Pepper. Finish: truly a fifty-fifty blend of cold coffee and flat cola, sprinkled with a pinch of ground black cumin. 6/10

Bishlouk departs, still unwilling to grasp or admit that Burns' Night is an all-nighter.

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