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

19/12/2025 DW's birthday bash at 3 Greek Street

Back at 3 Greek Street for DW's birthday event. Hard to accept it has been that long, even knowing we had an intermediary sesh in April.

A merry band of twenty-or-so meet in the tasting room, including CBr, PS, IH, BA, WhiskyLovingPianist, DW, YM, JS, cavalier66, TS, JL, SW.

This year, I am (unintentionally) sitting next to WhiskyLovingPianist from the start. Scribes stick together for a never-ending he-said-he-said joke.

It is a free-for-all, self-service affair, loud, sweaty, and hectic. As a consequence, I do not always know whose bottle I am trying, hence the lack of credit in places. Obviously, notes are sparse as a result.

My own contributions, which I do not try tonight:

Strathisla 1999/2010 Here Come The Rain Again (46%, La Maison du Whisky Belgique, C#45530, 247b) (notes here)

Pittyvaich 14yo 1986/2001 (43%, Ian McLeod Chieftain's, Hogsheads, C#9519-22, 1074b, L1212BB 3 11 58) (notes here)

Let us roll!

Springbank 18yo 1975/1994 (55.8%, Signatory Vintage for the Quincentenary of the University of St Andrews Quaich Society, C#3594, 120b, b#, 94/996) (CBr)

Nose: it has a mineral sweetness, like confectionary sugar on limestone. That turns into cosmetic powder and honeysuckle.
Mouth: ooft! this is bitter. It has a mix of blotting and edible papers, crumpled paper bags and ink. Earthy fruits rise thereafter, slowly.
Finish: a sharp, earthy kick introduces fruits, though it remains a touch earthy too.
Comment: a great Springer from the past, and quite the rarity too. That may play a role in my score. 9/10

Caol Ila Cadenhead 31yo 1984/2015 (54.3%, Cadenhead London Exclusive 20th Anniversary, 168b)

Nose: fishing nets and whelks, a dash of diesel and sand. A textbook Caol Ila, in other words. It becomes sweeter at second nosing.
Mouth: diesel alright, tarry sands.
Finish: long, sandy, tarry, it also has a lot of ashes and dry smoke.
Comment: this is a bit too diesel-heavy for me. A good bottling, but I can see why I did not buy it, at the time. Cadenhead and others have released better expressions from this distillery since. 8/10

Teaninich 45yo 1975/2021 (49.5%, Bartels Whisky Highland Laird, Bourbon Hogshead, C#14796, 35b, b#20) (CBr)

Nose: prunes or cured plums, to be more accurate. Flowers descend onto the world shortly afterwards. It becomes more fragrant when given time, with flower petals (roses, tulips).
Mouth: chewy, almost chalky, though that is quickly overtaken by jasmine or similar small white flowers.
Finish: it is a bit plant-sap bitter, which spoils an otherwise-delicious custard.
Comment: good, not great. Considering the pedigree, I am disappointed. 8/10

WhiskyLovingPianist [to one of the whiskies]: "If my dog had a face like yours, I'd shave his butt and ask it to walk backwards."

Lochside 1981/1998 (40%, Gordon & MacPhail Rare Old, no screen print) (cavalier66)

Comment: we had this one previously, so I take no notes. It is still excellent, even in this hectic environment. 9/10

Blair Athol 26yo d.1976 (46%, Direct Wines First Cask, C#7601, b#224) (CBr)

Nose: wonderful, lush fruitiness. We have prunes, peaches, cured dried apricots.
Mouth: quite biting for the ABV, it has cured fruits too, a faint lick of cork, and wine gums. There are a few splinters, but it is not woody per se.
Finish: I want to say gravadlax, for some reason (it is such a cool word, after all!) It has a touch of gravy, which starts with the same four letters and may explain, thickened wine sauce, glazed button mushrooms...
Comment: bloody hell, First Cask! Never seen a bad one. 8/10

WhiskyLovingPianist: "It's just a thing. It's its own thing."

Blended Scotch Whisky 1979/2016 (53.3%, Berry Bros. & Rudd exclusive to Royal Mile Whiskies, Sherry Butt, C#4, 385b)

Nose: cherry turnovers and berry-flavoured sweets.
Mouth: initially fruity, it quickly turns woody and spicy, with galangal paste, crushed ginger and all. Then, it goes back to lovely berries and even lychees.
Finish: mango custard, smashed rambutan, unripe blueberries. This is delicious. It even has a blast of mango at the death.
Comment: the nice surprise of the evening. I would go to 9, were it not for that woody bitterness. 8/10

Glen Garioch 27yo 1998/2025 (57.1%, Thompson Bros. for East Coast Whisky, 2nd Fill Bourbon Barrel, 97b) (DW)

Nose: very fresh and clean, citrus-y, it has lemon mint and even menthol.
Mouth: ah! It is a slightly astringent number, not soapy, but pointing in that general direction. It stays on the right side of what is acceptable. Chewing brings a spicy custard, with vanilla, chocolate and ginger powder -- lots of it.
Finish: powerful, pungent, spicy, yet also custard-y in texture, and a tad acidic. There has to be a lot of calamansi and Sicilian lemon in this, foliage included. That competes with a soft earthiness.
Comment: great act. I preferred it the previous edition, though. 8/10

Irish Single Malt 28yo 1989/2018 (45.1%, The Whisky Agency Ten Years TWA, Barrel) (cavalier66)

Nose: P.E.A.C.H.! Cured persimmon too.
Mouth: well, it is ridiculously fruity.
Finish: more fruity debauchery.
Comment: I tell PS this is Allison Doody in The Last Crusade. How topical: Irish inside, German outside, just like this bottling by The Whisky Agency. Ha! Ha! It is as good as the first time, if not better. 9/10

The Arran Malt 10yo 2008/2018 Fourth Release (55.4%, OB White Stag, Bourbon Barrels, 875b, b#640)

Nose: fudge, custard and a nut paste or another (probably chestnut). It may even have soft smoke.
Mouth: a little spice and a lot of chocolate. White pepper, smashed rocks and chocolate custard.
Finish: lots of cracked black pepper and the same nut paste as before that still appears to be chestnut.
Comment: pretty good. 8/10

Burnside 1993/2017 (54.6%, Spirits Shop' Selection imported by Sansibar, Bourbon Hogshead, C#1796, 209b)

Nose: initially a little mute, it wakes up to medlar and unripe chestnut, (not quite) green hazelnut and unripe almonds. There is plasticine in the background.
Mouth: lots of waxy plasticine, here, and chewy fruit sweets. They are not Starburst, but it is a similar in texture as when one lets Starburst melt on the tongue. There are also berries of some kind.
Finish: long and fruity, in a way. This is smoked berries and crushed bay leaves.
Comment: good effort, despite the weird use of an apostrophe. 8/10

Kildalton 22yo 2003/2025 Chapter Twenty (53.7%, Decadent Drinks Whiskyland, 2nd Fill Barrel, 247b) (DW)

Nose: crushed seashells, mud patties, inky cuttlebones, tarry sands.
Mouth: woah! this is inky. Ink, diesel, petrochemicals in a water puddle, seashells after a black tide, and sea water.
Finish: surprisingly soft, custard-y, it has smoky fudge, smoky chocolate custard, yet also seashells full of diesel and cracked black pepper. The death brings souped-up vase water, which is interesting, after all that sea water action.
Comment: good. 8/10

Glasgow 1770 8yo 2017/2025 (54%, OB Bourbon Cask Matured, First Fill ex-Bourbon Barrels, B#1, C#17/264 + 17/269 + 17/272 + 17/674 + 17/676 + 17/699, 1400b)

Nose: it feels a tad spirit-y, but we still find apples, followed by a soft earthiness. Does it peddle washing-up liquid, in the long run?
Mouth: bubble gum cranked up to 11, black pepper. The main picture is that of strawberry bubble gum, though.
Finish: bigger than expected, in line with the mouth, which is to say: bubble gum and pepper.
Comment: another nice surprise that deserves a generous 8/10

Ben Nevis 12yo 2012/2024 (53%, Stillwater, Oloroso Barrique, 300b)

Nose: blueberries fallen into the mud. It is not as dirty as party sludge (remember that?), but it is not clean either. Prunes, blueberries, and also an oaken shield.
Mouth: ooh! This is fruity on the palate. Lots of berries, currants and black pepper.
Finish: super creamy, now, custard-y. It has hints of chocolate and buttery fudge.
Comment: annoyingly, this is very good. As it turns out, it is yet another distillery to keep an eye on, ha! ha! 8/10

Millburn 22yo 1969/1992 (51.7%, Cadenhead Authentic Collection 150th Anniversary Bottling, Oak Cask) (SW)

Nose: peach stones, polished wood, cured fruits.
Mouth: rehydrated raisins and a lot of drying wood spices.
Finish: woody, it also has Cognac, which means fruity shenanigans.
Comment: not my favourite Millburn. The label fell off in a flood. One wonders if more than the label was damaged and that is why the whisky, if decent, is a little underwhelming (for a Millburn). 8/10

DW: "I almost drew a cock-and-ball on your notebook."
tOMoH: "I think you'll find it's a cock-and-balls. Or did you want to draw a Hitler?" [who famously only had one bollock]
DW: Yeah, a Hitler."

Sweet 48yo 1972/2021 (46%, J.G. Thomson)

Nose: bah! Full-on baking scents, marzipan and baked choux dough.
Mouth: soft and sweet, it is a pastry attack alright, with custard and apple turnovers.
Finish: lots of blackcurrants. There must be a good proportion of Invergordon, in this. There may be a drop of grape juice too, which presents a tiny bitterness.
Comment: delicious. 8/10

Talisker 25yo b.2008 (54.2%, OB Natural Cask Strength imported by Diageo Greece, Refill Casks, 9708b, b#0104) (cavalier66)

Comment: I finish JS's glass who has had enough. I take no notes, convinced I have had it before, but apparently not. The closest is the version from the following year. This one is good too. 8/10

Glen Scotia Victoriana b.2025 (54.2%, OB, Bourbon + First-Fill ex-Pedro Ximénez + Deep Charred American Oak Casks, L1 148 25)

Nose: rubber, black liquorice bootlaces, but also cotton candy and a shoemaker's workshop, which spells polish and sole glue.
Mouth: apple juice, then fresh green grapes. There is quite a bit of horsepower on display too.
Finish: "a butyric candy" (WhiskyLovingPianist). It is very sweet and very fruity, full of apples and grapes pressed into a delightful juice.
Comment: totally unlike my memory of the Victoriana expressions I tried between 2016 and 2019, which, as I remember them, were very-smoky affairs. This is super welcoming. Another nice surprise. 8/10

Glen Garioch 19yo b.2025 (48%, Whisky Souls Living Souls, First Fill Sherry Butts) (SW)

Nose: clay and plasticine, some herb or another.
Mouth: plasticine juice, peach and clay.
Finish: a little soft and shy, this most certainly suffers from the sequence.
Comment: we will try this again another time. 8/10

We are all kicked out at 22:00. JS and I manage to escape, while others hit the bar downstairs.

Survived another one!

I think the only things I did not try were a Scallywag and BA's White Peak 7yo 2018/2025 (52.4%, Elixir Distillers The Whisky Trail, 4 x New Bourbon Barrels, 1254b), which we tried in October.

Oh! And cavalier66's Caol Ila 30yo 1984/2014 (52.8%, The Ultimate Rare Reserve, Hogshead, C#6261, 228b, b#42) (already tried) and his Imperial 20yo 1995/2015 (46%, The Ultimate, Hogshead, C#50234, 281b, b#44, L15/1482) (he breaks the cork and cannot open it; we had it last year).

BA worked in the shop, today. :-D

26/12/2021 Cutty Sark

This mini was rescued from a basement, during a recent trip to the States.

Cutty Sark Blended Scots Whisky (86 Proof, Berry Bros & Rudd imported by The Buckingham Corporation, b. ca early 1980s): nose: citrus, fragrant lichen and copper coins on their way to being eaten by verdigris. It has a strong smell of dust too, acrid and borderline incommoding. adc, who shares it with me, finds seaside gorse, but I do not agree, even if it has a vaguely-salty note akin to focaccia, as well as very dry hay, a dusting of desert dirt and, maybe, oily rags, dried into a parchment. Inexorably, the copper coins come back, though. The nose is rather deep, if not too complex -- that is to say: it hits the back of the sinuses, not just the nostrils. The second nose adds a pinch of milk-chocolate shavings to the mix. Mouth: despite the low ABV, the ancientness of the bottling and the low fill level, it is lively and a half on the tongue, with fierce ginger biscuits, crushed cloves and cinnamon-bark splinters. Perhaps crushed cardamom pods too. Behind the spices are strong salt, hot sawdust about to ignite, and the return of the copper coins. The second sip adds some sticky marmalade, close to a nigella-seed-augmented chutney, and even closer to a cast-iron pot. Boy! this is metallic alright. Finish: long, powerful, woody and dusty, with little of the saltiness surviving. All the same, it is a spectacularly-drying finish, this. There is some menthol, straw (adc), and heaps of hot, oxidised  metal -- more tin than brass, now, to be precise, although the verdigris remains; go figure! Further sips see a nuance of chocolate milk or chocolate custard with a drop of lemon juice, for good measure, but this is a pretty austere affair, on the whole. Appealing to a certain type of crowds, then. Fascinating old blend. 7/10 (Thanks DS and ME)

Happy birthday, MD, FH, JPH.

27/01/2021 One blend

Blended Scotch 39yo 1979/2018 (53.3%, Berry Bros & Rudd exclusive to Royal Mile Whiskies, Sherry Butt, C#4, 385b): nose: the first whiff brings purple nail varnish (something between Gemey's Mellow Mauve and Maybelline's Mauve in Manhattan, for the connoisseurs), soon joined by leather pouches (I would say 'handbags' if I knew what they were!) Then, it is apricot clafoutis and plum tarts, yet not for long: chalk and shaving foam take over a second later. It then seems to settle for cologne and dried herbs in the fashion of an herbarium, with also a bouquet of freshly-cut forsythia in a vase, in the next room. Settle? No! The flowery touch grows in intensity and freshness, until that is met by a vaguely rancio-y elderberry cordial, macerated plums and a dollop of moustache wax. The second nose has something closer to chocolate -- maybe Brazil-nut butter? Panna cotta? Lastly, wormwood shows up. Mouth: the palate has plum wine from the get-go, fruity liqueurs (plum, blueberry, raspberry), more of that moustache wax, and mellow flower petals. That aside, I seem to detect some metal too, cutlery or otherwise, poached pears and poached quince. The second sip welcomes clementine segments, marinated in some kind of punch, tinned pineapple cubes, also soaked in punch or liqueur, and then the wood starts talking, softly, but recognisably. Apricot stones, walnut shells, teak furniture. In the long run, lychee makes an entrance, though it is drowned in liqueurs. Finish: a sponge cake, infused with fruit liqueur; mellow, soft, fruity, though it retains a gentle kick. At this stage, the wood influence is also more clearly felt, with a fair share of bitterness propped up by galangal, wormwood, walnut wood, apricot stones, both dry and oily, if that makes sense (roasted?) Macerated citrus makes a late comeback, unrecognisable, so long it has spent in liqueur. Soaked staves, on the verge of rot. After a while, lychee rocks up in the finish as well, also rather efficiently concealed by liqueur it is bathing in. Lychee liqueur it is, then. Pretty good, this. 7/10 (Thanks for the sample, BB)

19/12/2020 DW's 2020 Christmas bash (Part 1)

With Cadenhead's tasting room closed, the traditional yearly gathering is obviously virtual, this year. That removes some limitations: DW went crazy and invited even those people he only half likes. The bill was simple: send DW as many blind samples as there are participants and he would take care of the dispatching. How many people is that? Twenty-two? AN, BA, BC,Cavalier66, CBr, CC, DC, DW, EC, EMcG, JA, JB, JS, JW, JMcC, MSo, PF, PP, PS, SD, VK, tOMoH, as well as BB, who ends up not making it. adc is in town, so she comes and goes.

Holy cow! That means half a litre of whisky per person, assuming that everyone sticks to 2cl samples... Naturally, PS could not resist sending two samples, and DW did not want to be outdone by one of his guests, so he prepared three.

What could possibly go wrong?

I join late and miss the first dram altogether -- JA's Dalmore 15yo (40%, OB).

The pace is fast and it is more of a social do than a deeply-analytical tasting. Notes are brief.

Dram #2 (PS)
Nose: fresh, hay-like, with a touch of fruit.
Mouth: pastry-like, lemon pie and some blackcurrant (once PS has revealed what it is, it is so obvious).
Finish: full-on blackcurrant indeed.
Comment: lovely Invergordon.

Invergordon 45yo 1964/2009 (43%, Forbes Ross & Co. Private Cellar Cask Selection) 7/10

From here on, DW organises us in breakout rooms of three to five people to drink two or three drams at a time. It makes the whole seem less frenetic, and allows quieter people a chance to talk (rather than be drowned by PS). The groups change every time, which means one gets to catch up with virtually everyone. Clever.

Dram #3 (tOMoH)
Comment: this one is mine, so I take no note. See here. 

Glenesk 1982/1995 (40%, Gordon & MacPhail Connoisseurs Choice imported by La Maison du Whisky, IE/BDB) 8/10

Dram #4 (EMcG)

Nose: super farm-y, this one has hints of smoke, tanned leather, drying mud cakes. The whole is flirting with fruit.
Mouth: quite a bite to it, chilli punch, mud again, hazelnut vinegar.
Finish: muddy, punchy and fruity.
Comment: the reveal explains why I like it so much, even if it seems different from the first time.

Cooley 11yo 1992/2016 Open Day "Big Tasting" 2019 (53.4%, Cadenhead Malt Festival, Barrel) 8/10

Dram #5 (AN)
Nose: acetone, ether, citrus-y esters.

Mouth: acidic custard, sharp, blade-y, still citrus-y, then slate-like.
Finish: blade-sharp again, citrus-y, with a bit of lichen. It turns vegetal (JS), with carrot foliage and lemon-tree leaves.
Comment: not convinced by this one. Another one I have tried before and was not more convinced by then.

Aberfeldy 22yo 1996/2018 Jenna's Choice (52.2%, Cadenhead Malts Festival, Hogshead) 6/10

tOMoH: "You are right. Acetone. That's bang on!"
DC: "Thanks, that means a lot."
tOMoH: "..."
DC: "I don't say that sarcastically."
tOMoH: "I didn't mean it condescendingly either."

Dram #6 (DW)
Nose: custard, paper dust (adc), citrus.

Mouth: nondescript, then, strangely, it turns into a poultry fest.
Finish: grainy, this now has pineapple and sweet corn.
Comment: the finish redeems it.

Magic Cask b.2020 (46%, Compass Box, 92% First-Fill Bourbon Casks + 8% Oloroso Sherry Casks, 5538b, L 11.03.20) 7/10

EMcG explains he used a syringe to fill his samples; a syringe he used only once before -- to stuff chicken. He is worried that the taste of gravy has tainted the whisky.
VK: "No, tOMoH would have spotted it."
tOMoH: "Crispy chicken wings..."
VK: "He would have called it 'jus', though."

Dram #7 (VK)
Nose: soft vanilla notes. In fact, all is softness in this nose. Mirabelle plums, raspberries.
Mouth: soft and sweet, very quaffable.
Finish: gentle, vanilla-y, custard-y.
Comment: this is too easy to drink, just lovely.

Burnside 26yo 1991/2018 (46.7%, Cadenhead, Bourbon Barrel, 174b) 8/10

Dram #8 (DC)
Nose: distinct strawberry bubble gum. Simple, but efficient.
Mouth: mellow, pastry-like, the palate sees more strawberry bubble gum, as well as custard pie.
Finish: lots and lots of berries for a creamy finish.
Comment: well, that is pleasant, innit?

Daftmill 11yo 2008/2019 Summer Batch Release (46%, OB, Bourbon Casks, C#056+058+060+062+065+066, 1760b) 8/10

Dram #9 (CBr)
Nose: wine-y, this one smells like soft-leather bags at first, then develops to unveil hay and nuts.
Mouth: porridge and berry jam.
Finish: some tannins from the wine, cough drops (AC), syrup.
Comments: I can see this one being quite divisive, because of the wine influence. And indeed, several tease CBr for choosing a wine cask, though CBr claims it is 50/50 sherry and Bourbon casks. Also 50/50 malt and grain. Yes, it is a blend.

Black Bull 12yo (50%, Duncan Taylor, Sherry and Bourbon Casks) 7/10

Dram #10 (JW)
Nose: perfume, cosmetic powder, vanilla. If this is not a Bourbon cask, I will eat my hat.
Mouth: peach, magnolia and confectionery sugar.
Finish: similar notes of peach, shortbread and vanilla.
Comment: efficient, quite simply.

Bunnahabhain 22yo 1991/2014 (47.2%, Whiskybroker.co.uk, Sherry Hogshead, C#801580, 206b, b#4) 8/10

Dram #11 (BB -- who could not make it tonight)
Nose: dry (as in: floury), powdered sugar and soap. Shortly thereafter, peach and banana slices grow in intensity.
Mouth: mellow, it has grilled banana slices, sprinkled with confectionery sugar and hand wash.
Finish: more ashy soap, banana slices, a certain chilli kick... and a timid slap of tropical fruits (maracuja and papaya).
Comment: nice. We all guess a Japanese. All wrong.

Blended Scotch 39yo 1979/2018 (53.3%, Berry Bros & Rudd exclusive to Royal Mile Whiskies, Sherry Butt, C#4, 385b) 7/10

Dram #12 (EC)
Nose: grated grapefruit, confectionery sugar, professional hair gel. The second nose has hints of smoke too.
Mouth: pure pineapple juice (JS) and a pinch of herbs.
Finish: long, soft, yet assertive, it has lots of sweet fruits (peach and pineapple).
Comment: Love this one. Probably my favourite of the session. In other circumstances, I may be convinced to rate it higher.

Imperial 22yo 1998/2020 Monologue (52.1%, Chapter 7 A Whisky Anthology for Europe & Asia, Bourbon Barrel, C#104355, 218b) 8/10

Continue reading here...

29/02/2020 Whisky Show Old & Rare (Day 1 -- Part 1)

Old & Rare is now in London. Logistically, much easier for tOMoH. More accessible to more people, in fact. It prices out the Glaswegians, but then it is not as if they were hugely represented in previous years anyway. That said, after three years of complaining it was not in London, we have developed little habits -- e.g. where to eat, where to afterparty. Not being a fan of change, I am annoyed that that has to change as a consequence of the relocation.

Before we go to the new venue, breakfast. Ozone is our port of call. After ordering, I go wash my hands and bump into RM/isonone. Ha! He is having breakfast before the show, with R, whom I meet upstairs too.

me: "Are you staying in the neighbourhood?"
RM: "No, near Victoria."
me: "?"
R: "This is my favourite coffee place in London. I always come here."

Red pressed juice, full of vitamins, tastes great

Food is served.

Tortilla for JS

Eggs benedict and hash browns for me

Big brekkie for dom666

We arrive close to the opening time and start with a greetings tour. Roughly the same collection of exhibitors, same punters, some of whom are now exhibiting (e.g., CD and PG of the Swissky Mafia), a few new additions, and a few missing faces (Whisky Antique, Lion's Whisky).
Straight to work. There are more than six hundred whiskies, here, and just over twelve hours in total. No time for lengthy notes, unfortunately.

Glen Brora (40%, Carradale Blending Co. imported by M. Di Chiano)
Nose: a bit dusty, with dry hay.
Mouth: mild, milky, it has oats and pepper.
Finish: long, dusty, orange-y, creamy and lovely. 8/10 (Thanks for the dram, EG)

Blended Malt Scotch Whisky 28yo d.1991 (43.4%, cask sample for C. Dully Selection, C#7367): I have the illustrious honour to have introduced CD to the owner of this cask. It is very rewarding to have a chance to try it, then -- before it is released, to boot. I have it on good authority that it is a teaspooned Balvenie, but let us not announce a name, as it does not yet have one.
Nose: grapefruit peel, gentle wood yoghurt.
Mouth: acidic, grapefruit-y, it also has unripe orange.
Finish: lots of oranges, coated in chocolate. Excellent Burnside. 8/10 (Thanks for the dram, CD)

Clynelish 36yo (47.1%, Elixir Distillers The Single Malts of Scotland Director's Special for Whisky Show Old & Rare London 2020, 128b): the bottling for this year's show.
Nose: honey, wax, candlewax, a minute pinch of ash.
Mouth: warm and powerful, it is ashy, with spent wick and melted wax.
Finish: long, assertive, and bloody good. Hot wax, a pinch of ash again.
Comment: I really wanted to dislike this, and initially did. Spending more time with it (had it twice) made me like it quite a lot. Do I like it enough to justify the £995 price tag, though? A question many people around us asked. 9/10

Meanwhile, dom666 has
Strathisla 34yo d.1937 (43°, Gordon & MacPhail Connoisseur's Choice imported by Co. Import, Sherry Cask)

St Magdalene 23yo d.1970 (58.43%, OB Rare Malts Selection): I have been meaning to try this for a while, now. Possibly the first St Magdalene made available to the general public, bottled before the Rare Malts even existed (released in 1995, this would was obviously bottled the year before, at the latest).
Nose: lots of flint and brine, augmented by cardboard. Austere, eh?
Mouth: powerful, peppery, with lots of yellow fruit too. Also some earth.
Finish: a hint of sulphur, lots of yellow fruits and soot.
Comment: I love it, but the trademark RMS power is clearly felt. 9/10 (Thanks for the dram, EG)

Ledaig 22yo 1973/1996 (44.2%, Cadenhead Authentic Collection imported by Barrique Wine Company)
Nose: a fruity earthiness, with hints of soot and waxy apricot.
Mouth: gentle, velvety, almost weak, but one can feel the potential behind.
Finish: lots of fruit again, and a hefty dose of peat smoke on a bed of ash. Perfect balance, in the finish. 9/10 (Thanks for the dram, pat gva)

Talisker 28yo d.1973 (43.3%, OB for Oddbins, C#4633, 100b, b#65): dom666 is already at the stage where he only wants to drink supermarket whiskies. Philistine.
Nose: old bottle effect, with brine, a little metal, but also a remarkably deep freshness (spearmint).
Mouth: loads of peppermint, fresh, not overpowering -- fortunately.
Finish: long, big, in keeping with the Talisker markers, but more refined.
Comment: I am not a huge fan of that distillery (in case it was not clear), but this one is an amazing expression. 9/10

GL passes me his glass. Even after guessing it is a Lowland, I struggle. Not a Rosebank, definitely not a Bladnoch, probably not a Littlemill and I do not think it is a St Magdalene either. Inverleven is ruled out... Ah! Killyloch 22yo 1972/1994 (52.6%, Signatory Vintage, Sherry Cask, C#206413, 230b, 94/1142) which we find not too dissimilar to the Glenflaglers, bottled by Signatory. Aidrie man is now complete. And so am I. Almost :-) (Now to find an Islebrae...)

pat gva pours the next one blind, which I can not place at all.

Ardbeg 10yo (70° Proof, OB, b.1970s)
Nose: super waxy, with candlewax ahoy, seal wax, and a louder and louder fruity tone.
Mouth: soft, watery, but full of character, with milk chocolate and... jasmine?
Finish: long, chocolate-y, creamy, lovely. I still preferred the Ledaig, though. 8/10 (Thanks for the dram, pat gva)

Clynelish  36yo 1972/2009 (59.4%, Gordon & MacPhail Book of Kells The Dram Taker's exclusively bottled for La Maison du Whisky, Refill Sherry Hogshead, C#14301, 197b)
Nose: lots of fruit, delicate and fragrant.
Mouth: much more acidic, here, with fierce citrus and ground pink peppercorns.
Finish: long and custard-y. 8/10

Clynelish 12yo (56.9%, OB for Whiskyteca Edward & Edward, b#41?)
Nose: citrus, mainly orange.
Mouth: soft, acidic and fruity.
Finish: more powerful than expected, the fruit still shines, this time in the shape of apricot. 8/10

Berrys' Blend (unknown ABV, Berry Bros & Rudd, b. ca. 1900)
Nose: fruity, borderline soapy, with grapefruit -- pink grapefruit.
Mouth: oh! It is weak, a bit dusty, though it also remains fruity. This one is over the hill, I fear.
Finish: same, with fruit and dust. Very tired. 7/10

Clynelish 27yo 1974/2001 (56.3%, Adelphi, C#2565, 213b): Cavalier66 is on a mission to taste all the 1970s Clynelish on the floor. JS seems to have a similar idea. For the purpose of science, I reluctantly help them.
Nose: candied angelica, barley snaps, cigar boxes, Gocce pino. This is herbal pine-tree galore.
Mouth: softer than anticipated, with Gocce pino and all sorts of herbal, pine-y goodies. A Benrinnes in disguise?
Finish: cedar wood, cigar boxes and pine cones. 8/10

19th Century Spirit, probably Irish Whiskey (unknown ABV, unknown bottler): a note that will have no relevance whatsoever, but hey! For the record, this is what I am having.
Nose: super herbal, almost medicinal, gently metallic, dirty -- woah!
Mouth: mellow, herbal, with pine-y notes too, but dirty -- soil and pine forest floor.
Finish: woah! again. Stagnant water, bog, vase -- all that in a good way.
Comment: amazingly, it almost does not make you blind. :-) 9/10 (Thanks for the dram, TF and HO)

Redbreast 32yo 1985/2018 Dream Cask (46.5%, OB for Members of The Birdhouse, Bourbon Barrel & Oloroso Sherry Butt, C#41207, 816b): the sherry maturation makes this slightly muddy, with a hugely fruity finish. 9/10

Time to grab some food.

The organisation downstairs, at the restaurant, is very poor, with "queues" forming everywhere (as in: chaotic swarms around each platter) and staff appearing out of nowhere to tell us off. Where were they to organise peaceful queues?
Wrong and insufficient service utensils (grill tongs for short pasta -- WTF!?), and dishes running out quickly and regularly. It certainly does not look as though the catering team knows how to handle three hundred and fifty whisky enthusiasts who want to eat quickly to go back to drinking whisky quickly.
Anyway, the food is decent. Others are less taken, and the Scotch eggs are indeed not a success, but mostly, I am not complaining.

The mini quiches are my thing

Time for the masterclass.