22/10/2026 Mystery sample #11

Nose: rich and a little vinous. Do we have red onions, fried until they are soft? Fleeting (pale) mushrooms? In any case, that does not seem constant: it is suddenly Quercus Alba staves murmuring. Then, a steak-and-ale pie, or beef stroganoff, which takes us back to wine and mushrooms, probably. Warming up the glass confirms that strange split personality of white wood and wine-y mushroom. How quaint! The second nose has baked plantains, lozenges, almonds in a hard-sugar shell. We have a dusting of white ash, in the far back... Another surprise. And clementine foliage. Mouth: a mint crumble grated over warm vanilla custard. It feels as fresh as it is welcoming. Chewing reveals an unexpected woody bitterness, followed by spices. It is ginger-encrusted parsnips and bicycle inner-tubes. Well original. Is that mentholated talcum powder too? The second sip is more-assertively bitter, akin to chewing on citrus leaves. Tangerine, perhaps. Its zest too, and still mint crumbles on custard. The bitterness grows, but thankfully stops short of flower stems. Finish: minty custard, here, crushed bay leaves, or laurel, since they are not as dry and bitter as bay. It is very refreshing and warming once more, a counter-intuitive combination, yet one that works a treat. The second gulp is in line: minty custard. Fresh, warming, it dishes out a gingery mint paste, and we get to eat that with a wooden spoon. Decent.

Deanston Virgin Oak Cask Strength b.2023 (56.5%, OB, ex-Bourbon Casks finished in Virgin Oak Casks, B#1) 7/10 (Thanks for the sample, Whisky-Online)

14/07/2026 Belgium #12

GN, Psycho, ruckus, Gaija and JS brave the heatwave to join me online for a few drams.

 
Dram #1

Nose: fruity and fresh (GN), it has citrus (GN) and apricot (Psycho).

Mouth: sweet, light and fruity (GN). On the other hand, ruckus finds it challenging, in the heat (29°C where he is).

Finish: apricots and other yellow fruits (Gaija), pineapple (GN).

Comment: GN finds it the perfect apéritif. Apart from ruckus, who warms up to it (see what I did?), it is widely seen as a strong starter. Gaija reckons a classic Highland or Speyside profile, whereas GN finds it reminiscent of Ardbeg Drum, minus the smoke. My notes are here. The bottle is empty, so I do not try it, tonight.

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

My Internet connection drops. I join back five minutes later.

tOMoH: “I see I haven’t missed much. Psycho is explaining carnival rides to everyone!"

Dram #2

Nose: GN finds it more aggressive than #1. Psycho calls cedar wood and cedar sheets, Gaija detects a waxy old-bottle effect and a peach aroma.

Mouth: dried fruits and dry fruits (Gaija, who specifies roasted almonds), lacquer (Psycho), a soft industrial touch (Gaija), engine grease (ruckus), dusty furniture (Psycho).

Finish: Gaija and GN love this; Psycho finds it a bit rough -- in a pleasant way. GN spots a Bourbon-y side that he enjoys a lot.

Comment: this has become ridiculously fruity, after seven months in a nearly-empty bottle. It is coming closer to the 46yo Sansibar offering. Full notes here.

Teaninich 45yo 1975/2021 (49.5%, Bartels Whisky Highland Laird, Bourbon Hogshead, C#14796, 35b, b#20) 9/10

Dram #3

Nose: coffee grounds, Sherry (Gaija), shoe polish (Gaija), Ça-Va Seul (Psycho and ruckus).

Mouth: syrupy and liqueur-like (ruckus). GN guesses it is a Pedro Ximénez maturation; it is Oloroso, but it feels much sweeter now indeed. Psycho finds it fresh, while Gaija notes peach. It is dried-fruit cake for Psycho, who calls it mellow, sweet and round. “The word you are looking for is: ‘smooth’,” I add, channelling my internal PG.

Finish: sweet and fruity. The more one tries it, the sweeter it gets.

Comment: another one that has dramatically improved in the almost-empty bottle. My full notes are here.

Deanston 11yo (50.1%, The Hampstead Beverage Collective Explorers & Elements Series, 1st Fill Oloroso Sherry Cask, 72b, b#72) 8/10

Psycho: “Du cirage à cuir.”
tOMoH: “Par opposition avec quoi? Du cirage à manger cru? Du cirage à velours?”
Gaija: “Du carpaccio de cirage!”

Dram #4

Nose: pepperspray (GN, letting his past as a hooligan transpire), a hint of sulphur (Gaija), pepper-flavoured sweets (Psycho).

Mouth: slightly astringent (Psycho), Tabasco (GN). Gaija calls it complex and explains he likes the palate much more than the nose.

Finish: syrup, maybe sirop de Liège (Psycho). ruckus sees the rough edges of hazelnut, to which Gaija adds that it is a tad tannic. GN insists it has the explosiveness of youth; Gaija agrees it is characterful.

Comment: “this is the one you drink to put you to sleep” (GN). There is a general shock when they see the ABV: it is clearly higher than the first drams, but no-one realised just how high it is. They find it well integrated. This is smashing as ever. Full notes here. No-one here tonight was present when we had it in November; that is now corrected.

Glenfarclas-Glenlivet 11yo 1980/1992 (59.6%, Cadenhead Authentic Collection 150th Anniversary Bottling, Oak Cask) 8/10

Dram #5

Nose: very cereal-y (Psycho), it has pepper too (GN), as well as a herbaceous and floral profile (Gaija). Gaija and Psycho find it perfume-like. Psycho even adds that it has a pharmacy smell.

Mouth: fresh, herbaceous, floral (ruckus and Gaija). It goes extremely well after the heavy-hitting Glenfarclas, and seems easy, by comparison.

Finish: liquorice (GN), fresh as a Lowlander (Gaija), herbaceous, perfume-y, it drinks as a génépi (Gaija)..

Comment: GN is not enthused by this. The others like it. Gaija, ruckus and Psycho had a chance to try this last month. I am glad none of them did. There is none left for me to try. Full notes here.

Glenlochy 29yo 1980/2010 (52.8%, Signatory Vintage Cask Strength Collection, Hogshead, C#2649, 265b, b#71)

Excellent time.

05/06/2026 An evening at WhiskyNAVI Tasting Room

What an adventure to reach this place! It takes an hour on the bus, twenty minutes of which are an uninterrupted segment on the motorway, probably ten of those crossing the river only (see picture), then a car crash (a 4x4 gets sandwiched between our bus and another on a bus lane and loses its front bumper -- see picture), a change of bus and a five-minute walk.

And for all that time, the Shard is always visible, even from here

At the address, the unsuspecting passer-by would likely never find the venue, perched as it is on an upper floor of a corporate-looking building. Even when on the right floor, we struggle to see the entrance, stuck between a restaurant and public toilets (I kid you not). And that is before we talk about the intense bloke on the ground floor who is so intent on convincing me to sign up to his Church that I have to be rude with him.

But we make it there and clown around to celebrate

As soon as we open the door, all our thrills melt away, though.

Cannot think why

Deanston 29yo 1996/2025 (53.1%,  WhiskyNAVI imported by Yong Spirits, Bourbon Hogshead, C#21)

Nose: light and soft, it has unlit incense and white wood (birch, balsa, acacia). Jasmine then takes off, followed by Turkish delights. Nothing screams, nothing strays. It is extremely elegant. The second nose brings a pinch of rosewood ashes, fading rose petals and rosehip. Strawberries appear and become headier and headier.
Mouth: nutty-and-a-half, in pure Deanston fashion, it presents a minor bitterness of nut shells, but mostly the nuts themselves (macadamia, mellow medlar, almonds), barely ripe. Next are dried melon chunks and melon skins. Woah! The second sip has dried pineapple slices and dried mace (whole), if not cured ginger slices.
Finish: nutty custard. Almond, macadamia, even Brasil nuts. It is a long, creamy finish that balances the bitter with the sweet. The second gulp pushes pink candyfloss without the exuberant sweetness. It is that ridiculously fluffy and ethereal.
Comment: we saw this one in a shop yesterday and wondered if it would be good. The price was a bit high for a punt. JS discovered the bottler from things we saw on Tuesday, looked them up, and that brought us here. Well worth the hassle. What a discovery! It is safe to assume that the importer is the same as the one listed on the Orkney from Tea and Proof. A phonetic translation is all.
Score: 9/10

Glen Keith 26yo 1997/2023 (50.5%, D&M Winchester for WhiskyNAVI, Bourbon Barrel, C#113412, 188b)

Nose: this is perfume-y, with scented woods and flowers. Jasmine comes to mind, but also lilac. All of a sudden, it turns very peppery; finely-ground black pepper. That soon dissipates to come back to soft flowery tones -- cherry blossom, orange blossom and jasmine, Finally, dried grapefruit rind appears. The second nose is bolder and more vegetal, with citrus foliage mixing with the blossom from earlier. Wow. In the background, a soft rubber note is hardly noticeable.
Mouth: softly citrus-y, with a minute pinch of ginger powder. Chewing slaps the tongue with pressed satsumas, kumquats, bergamot foliage and bitter-orange juice. Phwoar! The second sip is oily and fruity, a trifle bitter, yet entirely fruity and coating.
Finish: fruity and custard-y, we find satsuma peels and citrus rinds, part sweet, part bitter, totally delicious. It blends the acidic sweetness of fruit juice and the oily bitterness of orange peels with brio. The second gulp is wholesome and satisfying. We find orange-drizzle cake, oily and sticky on the top, with orange segments dripping caramel on the cake itself.
Comment: another corker. JS is particularly enthusiastic.
Score: 9/10

Glenburgie 30yo 1995/2025 (53.8%, D&M Winchester for WhiskyNAVI 5th Anniversary & friendship for Campbeltoun Loch / Komaspi, Bourbon Hogshead, C#6695)

Nose: effing hell! Where did we just step in!? This has candied peach slices and apricots dripping with syrup. Obscene. A drop of lemonade complements stem ginger. It has siftered confectionary sugar -- and the sifter is metallic, which promises a light bitterness. Peach skins are bolder at second nosing, velvety and enticing.
Mouth: Jacob Ree-ZOMG! It is a fruit bomb on the palate too. Tinned peaches, apricots in syrup, maybe a dollop of minty paste that gives a nice freshness, or lemon thyme. The second sip is so velvety it has virtually the texture of peach nectar. Peach flesh takes off upon chewing, perhaps enhanced with a drop of royal-blue ink.
Finish: confectionary sugar licked off a (luke)warm sheet of metal, maybe lemon thyme again, or oregano. Give it a moment and it becomes hot peach's show, though, juice dripping from every square millimetre. Gorgeous! The second gulp is in line, warming, gently metallic and superbly fruity. Peaches left, right and centre, persimmons, Cape gooseberries... Phwoar!
Comment: the manager's favourite WhiskyNAVI bottling, he tells us. I would agree.
Score: 9/10

Strathisla 20yo 2005/2025 (58.7%, The Single Cask for WhiskyNAVI handpicked for KMSP & Campbeltoun Loch, Bourbon Hogshead, C#61)

Nose: tobacco, cigar leaves... No! Banana-cigar leaves, then dolmas and citrus foliage (calamansi, grapefruit), even ivy. It opens up to deliver slightly-acidic lemons or limes, nay! Smoked limes, smoked with either exotic wood or incense. Then, warm, humid linen rears its head. It has the ever-evolving nose of a great whisky. The second nose adds grated nutmeg, and I want to say cloves, but it is not that pronounced. Unlit incense, perhaps? Or sandalwood?
Mouth: wonderful toffee, with Mokatine playing second fiddle. Yes, it has a soft bitterness, yet also a huge sweetness, some wood and zero plankiness. It is a robust Highlander with as much appeal as character. The second sip sprinkles some old-wood gratings and black pepper onto the toffee.
Finish: mocha toffee it is. It is a little drier a finish than anticipated, with more wood, galangal gratings, sawdust and, perhaps, a pinch of desert dirt. The second sip prolongs the dusty-toffee touch, long, sticky and chewy.
Comment: four winners in a row. Incredible.
Score: 8/10

The only other customer pays his due and leaves. I look at the line-up in front of his seat. One catches my attention.

Clynelish 10yo 1990/2000 (54.2%, Kingsbury imported by Japan Import System, Valdespino's Caliseo Amontillado Sherry Cask)

Nose: this mixes oily-tobacco smoke with super-syrupy fortified wine. It has the allure of a gentlemen's club, that is certain! As it opens up, we find pressed sultanas, Medjool dates in syrup, then polished leather reminiscent of a Chesterfield sofa. It has nail varnish too, in small doses. Imagination may point towards pickled pearl onions, but it has little-to-none of the vinegary acidity that comes with that.
Mouth: it is a wonderful Sherry maturation, much juicier and generous than the Manzanilla label suggests. Chewing brings earth to the fore, so greasy and fertile it may as well be prune juice. We find an open tube of dark-brown shoe polish as well, and dark tree bark. The second sip has caramelised red onions which have been, well, caramelising, for hours and are reduced to a red, sugary sludge.
Finish: assertive, full of shoe polish, prunes and dried dates soaked in syrup. The whole is served on a ladleful of potting soil saturated with raisin and prune juices. Sweeter yet at second gulp, it juggles milk coffee (sixteen sugars -- if you know, you know) and caramelised red onions. At first, I think toffee, but not really. Instead, it has prunes and dried dates in syrup.
Comment: flabbergasting.
Score: 9/10

Glentauchers 17yo 2008/2025 (60.5%, D&M Winchester for WhiskyNAVI, 1st Fill Bourbon Barrel, C#288)

Nose: an explosion of confectionary sugar and sherbet. Behind that are cantaloup chunks, Korean melon, and large volumes of pouring custard. Something in the back reminds me of my childhood. Whether that is cigarette smoke in the kitchen during the preparation of a delicious dessert or a living-room carpet. It never shakes off that sweetness, however, and apricots appear, at last. Milkier at second nose, it has vanilla and banana milkshake.
Mouth: after a sharp, plastic-y attack, it swiftly moves towards candyfloss and Haribo Bananas, with a soft wood paste adding depth. The Haribo Banana touch is exquisite, acidic, sherbet-y and sweet. The second sip is much chalkier, drying and chewy. It remains fruity all the same; that only affects the texture.
Finish: long, sweet, it is ripe with Haribo Bananas, caramel flan in which the caramel was deglazed with a drop of Cointreau, crème brûlée, torched custard (yes, it is the same), panna cotta and a gently-drying note. It may even have a certain chalkiness. In any case, it is definitely a sandstone type of minerality. The second gulp is long and comforting as a hug from Hechi.
Comment: this punches way above its weight. It reminds me of the Boutique-y bottling we had a few years ago, in terms of quality.
Score: 9/10

I will just leave this here.

A couple of other customers have joined, They are locals. As we interact with the manager, one of them occasionally jumps into the conversation. With my three words of Korean and his three words of English, our exchanges do not go very deep, of course, yet it is, once more, remarkable how a common interest brings people together as if language was no formidable obstacle. Or 'forblemida', as they say here.

KM: "Was that your last flight?"
tOMoH: "I'm afraid so. We could spend weeks here, but we also need to end, at some point."
KM: "Good. Now, let me introduce you to Korean whisky."

Kimchangsoo 2nd Release (48.7%, OB, Korean Oak Cask)

Nose: rustic and farm-y to a degree, this smells of haybales and just-finished harvest. A minute in, peat smoke emerges, slowly, softly. It unfolds like a good novel, taking its time. Surprisingly, it becomes farmier and farmier, adding manure and mud to an already-pleasant picture. That is not over: it lands on smoky custard and tree bark turning into compost (past the mulch stage), and supplements that with rubbed mint leaves. The second nose adds milk chocolate, chocolate-coated almonds and berries-filled pralines.
Mouth: very soft and round, it combines toffee and half-baked shortcrust. Chewing adds a dash of Indian ink, then a blood-red corduroy curtain. It is thick, not heavy, velvety and plum-like. The second sip shows its youth a little more: we have pear eau-de-vie rubbing elbows with liqueur-filled pralines.
Finish: easy and full, it is a tad farm-y, has a gentle lick of smoke, and -- surprise! A whisper of rubbed citrus peel (pomelo, lime, bergamot). The second gulp is more warming and extends the liqueur-praline impression in an elegant way. Nothing sickly here. It retains some smoke and a little mud, but not much of the other farm-y notes.
Comment: very impressive. Even more so when one registers that this no-age-statement is twelve-to-eighteen months old (Korean law dictates spirit has to mature for one year to be called whisky).
Score: 8/10 (Thanks for the dram, Director KM)

Kimchangsoo 2021/2022 (54.1%, OB, 1st Fill European Oak Sherry Hogshead, 336b, b#7)

Nose: bang! Peat smoke, chargrilled merguez, herbs-coated burgers, cooling embers and white ash. It has meat fat dripping into the hot embers, then pork cutlets on the grille.
Mouth: silky and fruity. It still has lots of chargrilled meat (lamb cutlets), charcoal, and not soot, but burnt wood sticks that have been played with around a campfire.
Finish: long, charcoal-y and prune-y. It is juicy and persistent with a sharp bitterness -- perhaps rubber?
Comment: strong entry, even if I prefer the second release.
Score: 7/10 (Thanks for the dram, Director KM)

Kimchangsoo New Make (58%)

Comment: a vegetal nose, a clean, slightly-smoky, plummy palate and a never-ending glow in the chest for the finish.
Score: 6/10 (Thanks for the dram, Director KM)

Kimchangsoo New Make (70%)

Comment: cleaner yet, purified, it turns lactic and mineral in the mouth, acidic and sharp. Long finish that feels better integrated than the version at 58% -- which is the same product watered down).
Score: 7/10 (Thanks for the dram, Director KM)

KM: "Do you have experience with Japanese whisky?"
JS: "Yes. It is usually delicate and very well made. We like it."

Yamazaki 15yo (56%, OB distributed by Japan Import System, Mizunara Oak Casks, b#65063)

Nose: marzipan and oil paint, linseed oil, then -- wait for it! -- mushy peas. It has an unusual note of garden peas indeed, smashed into this paramount of culinary excitement, courtesy of the Great Kingdom of England: mushy peas. Perhaps we note crushed pine cones too, which is just as unexpected. The second nose pushes a hairball and dried lychees to compete with sultanas and prunes.
Mouth: more marzipan softness for total elegance, Japanese style. Chewing adds velvety plums or peaches and heat, as well as a drying touch. The second sip is desiccating upon chewing, like chalk. It takes a few seconds for sultanas to run back to the taste buds.
Finish: marzipan-y, peachy, plummy. "It is so composed, elegant," JS tells us. One can almost taste the Sherry: pressed currants, prunes. This is looking straight at Cognac, in fact, so fruity and elegant it is. A trifle darker and hairier at second gulp, it remains excellent.
Comment: phwoar!
Score: 9/10 (Thanks for the dram, Director KM)

Far-Eastern tryptich

We have a sobering disaster at the end, when it is time to pay and we discover that the card reader does not read foreign cards. To make things worse, there is a cash machine in the same building, but the daily withdrawal limit is below what we owe (not to mention it takes a hefty commission). If that were not stressful enough, we also have twelve minutes to catch the very last train back to our accommodation, some thirty-five kilometres from the venue... and the station is roughly ten minutes away on foot. We run, take the wrong direction twice, but end up on the train indeed. At the station, a bloke asleep on a bench misses the train, on the other hand.

Tomorrow, all that will be forgotten. What will remain is the satisfaction of having found the superlative bar of this jaw-dropping city. And the pride of being told we were their first foreign customers. Kudos to the staff for their recommendations, tutoring, and the chill with which they navigated a stressful sitch with us.

26/04/2026 The Whisky Fair (Day 2 -- Part 2)

Time is now accelerating. We, on the other hand, are tired. We must prioritise cautiously.

tOMoH: "1cl of this, please."
Him: "Only 1cl? You will want more. It is so delicious."

Caol Ila 1984/1996 (50%, Brae Dean Int. imported by Moon Import Dovr-Tutes-Mares, Oak Cask, b#0279)

Nose: very composed (JS). Crushed seashells, sand and fishing nets. Caol Ila. At the same time, it is incredibly elegant.

Mouth: sweet, marzipan-y, it is also salty. Incredibly, the combination works a charm. Crushed seashells join the above and they start an otherworldly dance.

Finish: Jacob Ree-ZOMG. Only Caol Ila from 1983-1984 can blend sweetness, salt and kippers this way.

Comment: emotional dram. The bloke was right: I do want more. There is too much left in the bottle for me to leave with it, however. Cannot afford it.

Score: 10/10

Back to where we started, then.

Deanston 25yo 1997/2023 (51.6%, The Whisky Jury exclusively bottled for The Antelope, Refill Hogshead, C#1966, 257b, b#6)

Nose: a few nuts, hazel tree, haybales. This is fairly dry on the nose.

Mouth: mead. It really has this allure of honey liqueur. There are some nut shells too, but that is more discreet. A drop of tar appears, after chewing for a while. It gains the intensity of a tame mouthwash (none of that blistering Listerine).

Finish: hazelnut liqueur, hazelnut shells, funky armpits (JS), ganja (JS).

Comment: JS has to repeat those two notes twice: the TWJ boys cannot believe what they hear. They then decide they would probably make more money selling ganja.

Score: 8/10 (Thanks for the dram, TWJ)

Glenrothes 36yo 1986/2022 (41.4%, The Whisky Jury, Refill Hogshead, C#860002131, 203b, b#6)

Nose: Fraises Tagada. Bunches of flowers follow, then chewy red sweets.

Mouth: mellow, velvety, this has peach nectar, smashed apricots. It picks up strength in the long run and adds gravel to the mix, which is unexpected.

Finish: very, very jammy. Peach jelly, raspberry jelly, strawberry jam.

Comment: I love this, which I hate to admit. I could really do without following Glenrothes on top of all the other distilleries.

Score: strong 8/10 (Thanks for the dram, TWJ)

Ben Nevis 26yo 1998/2025 (53.8 %, The Whisky Jury exclusively bottled for Germany, Refill Hogshead, C#1559, 177b, b#172)

Nose: although much less exuberant than the 1996 offerings, it bears similarities. Crushed strawberries and some unripe gooseberries. The latter confers it a slight bitterness, of course.

Mouth: quaffable, silky. It takes a while for the alcohol to bite a little, at which stage it becomes a little numbing. Still, we get watermelon slices.

Finish: it grows into a proper fruity number, here, full of melon and watermelon. That said, a clear alcohol bite kicks into gear shortly thereafter.

Comment: it has been quite the Ben Nevis parade, at this festival, eh? This one is lovely. It probably deserves 8, but after all the incredible drams we have had, it is hard to justify it.

Score: 7/10 (Thanks for the dram, TWJ)

Peated Islay Single Malt 31yo 1990/2022 (51.8%, The Whisky Jury bottled for Whisky Age, Refill Barrel, C#4404332, 259b, b#8)

Nose: comforting as a fireplace in a bothy. It should be entirely out of place, in this German sunshine (in a hot tent, no less), yet it works a treat. We see roasted apples take over, only softly smoky, and cigarette ash.

Mouth: smoked-orchard-fruit compote in which a smoker extinguished their cigarette. Never put out your fag in food. There are other things going on, such as hot metal pipes, but they would take more time than I have to discern and dissect.

Finish: a similar mix of roasted fruits and ash, which reminds me of the cast-iron grille used in a fireplace to roast apples.

Comment: excellent. It would possibly score higher in a more-relaxed setting.

Score: 8/10

Okay, there is one last big ticket that GB told us about and that we want to try. Armed with the dram, we go sit in the rafters.

Bowmore 30yo 1963/1993 Anniversary (50%, OB, Oak Casks, b#218)

Nose: herbs come out strongly (sage, rosemary, marjoram), only to give in under the assaults of shy tropical fruits. We have baked mango, papaya, jackfruit. It is not the debauchery of a 1964 distillation, but it is pretty clear all the same. Jellied berries follow suit, carried by an earthy undercurrent. There is a puff of smoke as one tilts the glass. If it is not a surprise that a Bowmore should have a smoky edge, it is unexpected that it should only come at this point.

Mouth: fruit jelly -- raspberry, strawberry, gooseberry. It feels a tad watery, for a second, but that does not last long. The second sip brings drying elderberry behind a bolder, more-powerful attack.

Finish: jammy. We spot jellied bananas, peaches, berries of all kinds, yet also a pronounced earthiness. Desert dirt, farm paths, fertile soil in which vines grow to produce plump grapes. It is earthier and earthier upon repeated quaffing, with blackcurrants, elderberries and an earth that turns bitter and sticky as clay, or even plasticine.

Comment: it is difficult not to let emotions influence the scoring, here, and not only because it is the final hours of the festival. It is a revered bottling that I have been keen to try for a long time, and it is, indeed, outstanding. Does it justify the current price tag of £10k-£12k? A question for each individual taster to answer. For that money, I reckon there are better things to be had, but that is only one old man's opinion.

Score: 10/10

JS: "LDNSRN."

She is right. Life does not suck, right now."

The time has come for goodbyes. Perhaps a couple of farewell drams.

Talisker 15yo b.2026 (57.1%, OB for Dornoch Castle Whisky Bar, Refill American Oak + 2nd Fill Port Seasoned Hogshead, 240b)

Nose: immense. Mineral and saline, it is also peppery (obviously). It really is a mix of ground pepper, concrete dust and salt.

Mouth: surprisingly jammy, it soon folds from an injection of salt water -- tonnes of it. Then, as Keith Flint used to say, the fire starts. Peppers of all colours rise and rise. It properly sears the mouth, this.

Finish: blackberry cough drops, sweet and chewy, are augmented with lots of black pepper.

Comment: very good, if not necessarily my favourite profile. Talisker aficionados will be over the moon with this. Yes, dom666, I am looking at you.

Score: 7/10 (Thanks for the dram, ST)

Ledaig 19yo 2005/2025 (65.5%, D&M Winchester imported by Scout Drinks, Butt, C#90002, 170b)

Nose: torched farmland, scorched earth, bonfires of manure.

Mouth: marmalade at first, it does not take long to reveal just how hot it is. It is a marmalade set on fire. That is soon joined by more black pepper than even the preceding Talisker had.

Finish: burnt wood, hessian sacks and sulphury fertiliser.

Comment: KCF really selected beautiful casks, even if this is less my personal preference.

Score: 7/10

Alright, this one has been staring at me for a while, let us go crazy.

Springbank 23yo 1965/1989 (50%, R.W. Duthie imported by S. Samaroli Ageing Monography, 660b, b#14)

Nose: incredible depth. Mint crumbles, stewed apricots, lychees, rambutans, mangoes, peaches, persimmons.

Mouth: a symphony of persimmons, peaches and jackfruit, with backing strings by Galia melon, carambola and jojoba.

Finish: insane. Fresh, fruity, long, jammy, juicy, coating, excellent.

Comment: not bad, this. This time, it is definitely because we are in the final sprint, but I get Bowmore eyes from a Springbank. Not sure that has happened before. P.H.W.O.A.R.

Score: 10/10 (Thanks for the dram, EG)

Another one? If you insist.

Tamdhu 17yo b.1977 (80° Proof, Cadenhead)

Nose: beautiful old-bottle effect. Jammy tin lids and a bit of brine.

Mouth: oh! yeah, this is jammy alright. But then, near the marmalade and stewed fruits, we have lots of tin. It is not merely the lids of the jam jars; it is as if the whole jar was made of tin. And, of course, that has transmuted the jam inside into something else.

Finish: jam stuck to the cast-iron cauldron, a pinch of soot, charred hazel wood.

Comment: how strange that this is the first Cadenhead bottling we try this weekend? There were so many, and yet... Well, no-one got bored. Anyway, this one is amazing and it is sad we have so little time to spend with it. By the way, the earliest such bottlings were filled in 1977. That is also the last year in which alcohol content and volume were only indicated in ° Proof and fl. oz. respectively, as well as the year Cadenhead moved from 47 Netherkirkgate to Golden Square. The former address is written on the label. Three tell-tale signs that this was bottled in 1977.

Score: 9/10 (Thanks for the dram, Em)

Someone had a good day!

Enough. The exhibitors are packing up.

JS and I join the Swissky Mafia and walk them to their hotel, then to the restaurant, Schwarzer Adler, where we remind them that we are not spending the evening with them, this year. It is time for goodbye.

I will drop off bags at the accommodation, then join another group of merry folks for dinner at Burgkeller.

Bärlauchkartoffeltaler auf Selleriepüree mit gegrilltem Grünen Spargel, dazu Gorgonzolasoße (JS)

Spargelsalat mit Himbeerdressing, dazu karamellisierter Ziegenkäse (me)

Around the table are Germans, Dutch, Italians (pwah! ;-) ), Russians (one of whom lives in Cyprus, just to make things less obvious), Taiwanese, an American and a Belgian. A couple of drams emerge (how could that not be the case?), namely Highland Park d.2005 (59.7%, Duty Paid Sample for C. Dully Selection, Sherry Hogshead, C#37, ca. 300b) and Bunnahabhain 27yo 1989/2017 (48.7%, Signatory Vintage Cask Strength Collection, Hogsheads, C#5858+5859, 250b) (I think), but it is really all about camaraderie -- or, as Savoureur once put it, "seeing old friends and meeting new ones." We speak all the languages represented and enjoy the moment together. We talk about food specialities of the various countries we represent and watch JKr win a rare Japanese pressing of Pink Floyd's Dark Side Of The Moon at auction. And, yes, there is an episode in which one of the Russians, looking for pictures of his bicycle holiday, shows me a video of him walking casually, twice, on glowing embers, then another video of him walking casually and naked into a frozen lake. "And here is video of me fighting bear," JS later adds in a Russian accent. A truly global meeting with nothing but positive vibes. Even if I mercilessly tease the Dutch more than once, I hope they know it is in good spirit.

All good things must end, and it is time to bid everyone goodbye. "Shall we see each other in Milan?" "No, I'm not going. What about Singapore?" One would think these are all wealthy jet-setters, but they are not. Just regular people consumed by a voracious interest in whisky.

28/11/2025 Deanston

Deanston 11yo (50.1%, The Hampstead Beverage Collective Explorers & Elements Series, 1st Fill Oloroso Sherry Cask, 72b, b#72): nose: woody! A cascade of nutshells of all kinds, followed rapidly by oak and beech furniture that has just been oiled. We then have dark mushrooms (shiitake, maitaki, a cluster of brown beech) and old planks drying in a musty shed. In fact, it is woodier and woodier with each sniff, coming close to woodworm and old garden furniture. Perhaps it has roasted chestnuts, in the back, but not much else, in terms of fruits. The second nose is more welcoming, with cocoa powder with which to make hot cocoa. You know? The one in a yellow, corrugated-plastic tub. Mouth: mellow, juicy, this is full of plums and prunes, for a second. Then, a robust spiciness rises in the form of red-chilli powder. Chewing unleashes melted chocolate (45% cocoa content at most) that actually matches the intensity of the chilli. We have plain crackers slathered in a chocolate spread and augmented with a pinch of red-chilli powder. More-insistent chewing brings back a clearer woody side, but it is less omnipresent and dominant than it was on the first nose. Instead, it is chocolate that rules, now. The second sip is a little more drying than it should be, even if chocolate does most of the talking, thankfully. Maybe we find cherries soaked in chocolate liqueur, now, which is fun. Over time, the palate picks up a remote note of rubber too. Finish: sparkly! Imagine lukewarm chocolate milk blended with cherry-flavoured cola; voilà! The second gulp doubles down on the chocolate-y note. It is still milk chocolate (or chocolate milk, actually), taken with a serving of crunchy dark cherries. The death blows a whisp of wood-oil fumes, which seems the only reminiscence of the bold woody overture. The nose announced something so-so; the rest redeems it. 7/10 (Thanks, Cask Trade)

25/01/2025 Burns' Night 2025 -- Exit the Dragon (Part 1)

2024 was the year of the Dragon -- and that year is ending in a few days. Too late for Enter the Dragon, just in time for Exit the Dragon.

Decoration courtesy of ruckus

JS, adc, Gaija, kruuk2, ruckus, dom666, Psycho, sonicvince, Mrs. sonic, STL, red71, Bishlouk, ydc, GD, and I meet up for the yearly celebration, loosely connected with the Bard.

Record number of guests, this year

The line-up...
...before any guest arrives

adc stuck a note on the door asking not to talk about politics to avoid getting worked up.

STL [when the front door opens on him]: "May we talk about arse?"

We have an early theoretical start (17:30), but one does not see fifteen people turn up on time, do they? Arrivals are scattered between 17:09 and 18:30. Fortunately, JS brought an aperitif.

...and red71 and STL brought appetizers

St. George Single Malt Whiskey Lot 17 (43%, OB, B#SM017, b.2017) (JS): I do not try it; it is appreciated by all who do. My notes are here.

Psycho: "One can tell it is Californian: it is smoky."

With that questionable joke out of the way, we are ready to start for realz. The menu is (very) ambitious, so my notes are sometimes scant.

Full line-up, with lots of undisclosed bottles

sonicvince presents Green Douglas. 'Douglas' contains 'glas', which is made with heat: one blows fire on sand to "do glass". Groans.

Green Douglas 5yo (40%, OB The Douglas Fir for Aldi) (sonicvince): nose: light and surprisingly herbal, it has verbena and dried sage. Mouth: dried sage sprinkled on custard cream. Chewing injects crème anglaise. red71 and Gaija astutely call out violet and pékèt au cuberdon. Doubtful at first, I becomes convinced they are right with a little careful analysis. Finish: soft and dry, shortly submerged by violet-flavoured pékèt (gin, to keep it simple). Unpretentious first dram. It does the trick. 6/10

dom666: "Look! I've been playing Dungeons & Dragons since 1984."
ruckus: Those are fantasy dragons, not real ones."

Psycho: "Nice, that little grain."
tOMoH: "And to think you used to not like grains!"
Psycho: "Only idiots never change their minds"
ruckus: "Only idiots don't like grains."

Bishlouk and Psycho talk about work.
red71: "Can we keep those discussions for ten drams from now?"

Soup is served.

Sweet potato and carrot soup.
I almost forget to take a picture, hence the nearly-empty plate.

Psycho explains that "the Dragon" is a nickname for Bruce Lee who went to secondary school to E-Deanston Technical School. Wow.

Deanston 17yo (40%, OB, Oak Casks, 7156 97/0331 L16, b. 1997) (Psycho): nose: apple juice (sonicvince), acidic (Gaija), Turkish delights, OBE and beeswax (Gaija), greengages, marzipan and ground almonds (ruckus). Mouth: funnily enough (because it is not in line with the nose), this has toffee and dusty furniture, as well as lovely wax. Finish: toffee, dusty wax, thickening beeswax... This is delicious! Better than I remembered it (from another bottle). A generous 8/10

Also, the cork breaks -- one of many tonight

tOMoH: "There's greengage, here."
sonicvince [who half-committed to bringing a greengage tart]: "You're really stuck on that greengage."
tOMoH: "I'm going to make you feel it all night."
all: "!?!??!?!"

We talk about Houte-Si-Plou [pronounce: hoot-see-ploo, Walloon for Listen-if-it's-raining, and also the name of a village].
dom666: "There is a Houte-Si-Plou in Savoie [a region of Southern France]."
tOMoH: "Isn't there one in Burundi? Or Rwanda? Ah! no, that's Tutsi-Plou."
dom666: "Ain't that a film with Dustin Hoffman?"

Dinner is served.

Haggis Parmentier

Vegetarian haggis

Roasted seasonal vegetables

Potato purée

ruckus presents two Scapas, each with a longship on the label. In French, a longship is called 'drakkar', clearly related to 'drakar', Swedish for 'dragons'. A certain type of longship is known as 'dreki'. Wikipedia tells us: "The word dreki for a ship derives from this practice of placing carved dragonheads on ships."

Anyway, this Scapa longship is small, but it has a dragon figurehead.
Bizarrely, it sems to be on the back of the ship.

Also, one of the two bottlings was distilled in 1988, which was a year of the Dragon.

Scapa 2005/2017 (43%, Gordon & MacPhail, 161983) (ruckus): nose: custard cream and crème anglaise come out at first, then it develops a little herbaceous quality. Gaija talks about Parmesan cheese, though I cannot see that. Mouth: a little mineral, with some bitterness and a lot of pepper (or is it the haggis we just had?) It has a delicious milky-creamy texture. Finish: beautiful, loaded with oat milk and cinnamon powder. 8/10

vs.

Scapa 1988/1999 (40%, Gordon & MacPhail, II/BGE) (ruckus): nose: custard cream and custard powder, cocoa powder and coconut milk, a hint of mint too. It mellows out in the long run, with carrot soup or sweet potato (or is there some soup stuck in our teeth? Because it is not just me) Mouth: βανίλια, vanilla custard, just a pinch of quarry dust... In fact, it becomes rather dusty over time, and adds tar to that. JS finds it well fruity. Finish: wonderful custard pudding, with a sprinkle of cocoa powder or powdered cinnamon. 9/10

red71 struggles with the notion that these were distilled seventeen years apart. "Ah! You add the ages of both and you divide by two," he exclaims. We tease him about his miscomprehension mercilessly.

red71: "Is there any more haggis? The more haggis [ruckus, Gaija and tOMoH] eat, the less cake they'll eat!"
ruckus: "That's what you think!"

nth serving

The soundtrack: _Ruckus_ - Exit The Dragon

We all marvel at ruckus's shirt.

ruckus: "Wait! [unbuttons his shirt to reveal a green/yellow dragon t-shirt] See?"
tOMoH: "Wait! If you remove the t-shirt, do you have a dragon tattoo underneath?"
ruckus: "Yeah! On the prick!"
Bishlouk: "Ah! A dragonet, then."

sonicvince's effort

tOMoH's effort -- it has a larger dragon in the back
and both glow in the dark. Of course, it will never
be dark enough for others to see that

GD's effort

sonicvince says that, if Enter the Dragon was a film with Bruce Lee, Enter the Tiger was a film with Bruce Li. In other words: a knock-off of a Bruce Lee film. Or a Knock-and-off.

Knockando 18yo d.1994 (43%, OB, Sherry Casks) (sonicvince): nose: caramel and coffee (sonicvince), black tea (Gaija). It will be cappuccino for me, then it turns to porridge, thick, creamy, but drier than the real thing. Mouth: thick, coating at first, then a tad metallic, like a warm chocolate milk drunk from a tin mug. Finish: big, full of cinnamon, augmented with a pinch of ginger powder, and it settles on chocolate and millionaire shortbread (adc). Another generous note: it works so well, tonight! 8/10

dom666: "We have been cracking the same jokes for twenty years. I know: I do it too."
red71: "No, not twenty years."
dom666: "Yes, since 2003. That is more than twenty."
red71: "I have only known you for four years, and I have already heard the same jokes. Not twenty years."

kruuk2 reminds everyone of a 1980s arcade game he used to go watch people play at the fair. It was named the most-difficult video game ever, in which necessary moves were hard to predict and execute. He is, of course, talking about Dragon's Balb-lair.

Balblair 15yo (46%, OB, ex-Bourbon American Oak Casks + First Fill Spanish Oak Butts) (kruuk2): nose: smoked citrus rinds, blood orange, then tawed leather and some hay. Mouth: toffee and a pinch of dust make way for spices, with lots of pepper and crushed red chilli. The following sips are full of cocoa powder. Finish: long, full, chocolate-y again, and it has a dash of rich fruit eau-de-vie. 7/10

red71: "I cannot hear dom666 anymore..."
dom666: "I'm here."
tOMoH: "It's the Balblair [that suppresses him]."
red71: "Give me a case of six!"

tOMoH [talking about Cthulhu]: "It's impossible for a human mouth to pronounce it well."
red71: "A human mouth! As if there was anything else [that could speak]."
tOMoH: "There are other dimensions, folks."
Psycho: "A chihuahua sphincter does not sound the same as a rottweiler sphincter."

tOMoH unveils the first group bottle of the evening, for which the link is obvious. We have it alongside STL's contribution, who says: "I tend to drink great things with good people, here (except Bishlouk), so I thought I'd bring something nice." It was distilled in 1973, the year of Bruce Lee's death.

Highland Park 1961/1997 (48.1%, S & JD Robertson Group The Dragon, Hogshead, C#4493, 216b) (group): nose: incense (Gaija), gunpowder, mustard (Gaija), ground stone, dried oregano, dried marjoram, ashes, burnt tea leaves, wax seal, spent matches... The second nose mellows that out with some custard cream. Mouth: how does it manage to be at once juicy and ashy like this? It is distinctly ashy, with hot embers and hot seal wax -- rhaaaa! Finish: wow! A humbling mix of damp, riparian vegetation and extremely-fine white ashes, bananas and ganja (JS). Juicy plums make a late appearance too. I do not spend nearly-enough time with this tonight. It already is obvious that it is a killery. Incredible drop. 10/10

vs.

Tomintoul 39yo 1973/2003 The Day of Pearly Spencer (46.6%, La Maison du Whisky Belgique, C#1486) (STL): another missing 's' in the title, just as the Strathisla in the same series. Nose: leather toffee (sonicvince), smashed speculoos (sonicvince). Then, it turns very juicy, with peaches and nectarines on rye crackers. Mouth: considerably stronger than expected, almost drying, before the fruity character comes out with plums and greengages (again). Quite the exploit! Finish: long, explosive, it has spearmint and fruits (greengages, Mirabelle plums, honey-glazed plums) to precede salted-butter caramel (Psycho). Phwoar! 9/10

Bishlouk [about The Dragon]: "I expected more."
ruckus: "A label in full colours!"

Bishlouk: "The Highland Park is good, but it doesn't transport me. It does not give me a hard-on. I'm still half soft."
STL: "You still manage a hard-on?"

Bishlouk: "It's good. I have had younger and more-recent Highland Parks that impressed me more."
Gaija: "I'm listening to your references."

Dessert #1 enters, courtesy of STL's daughter

tOMoH and friends present a series. The longest series we have had, in fact, equalling the mighty MiMi-CraCra-Lo-Ellen-Sca from, ahem, a decade ago.

Anyway, this year, we are having seven bottlings for the seven crystal balls of Dragon Ball. Or Dragon Bal, as it will be known tonight.

Balblair d.1989 (46%, OB) (kruuk2): "another Balblair!" some marvel. We rarely have any, let alone more than one, in any given tasting. Nose: caramel and honey, oilcloth, and dried apple skins. That apple turns juicier with subsequent sniffs. Mouth: walnut kernels (Psycho), a soft nutty bitterness, peanut or so. The second sip sees some quarry dust and crushed peanut shells. Finish: dry, astringent (Bishlouk), acrid (Psycho). With its roasted walnuts, it is a very-long finish, warming, remarkable for this ABV. 7/10

The second bottling was supposed to be sonicvince's own Balblair 1989, which we have been meaning to try alongside its more-ancient sibling for many years. Sadly, he did not bring it, and kruuk2's bottle is now empty. It will never happen. Bah.

Ballantine's 30yo (unknown ABV, George Ballantine + Son, unknown volume, b. late 1970s/early 1980s, SB 161 L5) (group): nose: a little meaty, it presents a wicker basket full of decaying fruits. Old socks at the bottom of the drawer (kruuk2) develop into a sooty number. Mouth: rotten fruits turns juicier and fresher with each second. Soot grows in intensity too, as do meat and charred fruit. Finish: cranberries, lingonberries, and a shovelful of soot. tOMoH thinks of Bowmore Bicentenary, but then it could just be hs305's comment on whiskybase that suggests that. In any case, it is magnificent. 9/10

Talking about jellyfish stings, and how one should pee on the wound to soothe the pain.
dom666: "The best thing to do is pour vinegar on it."
tOMoH: "Yeah, I always have a bottle of vinegar with me, when I go to the beach."
dom666: "Another thing that works is lemon juice."
tOMoH: "Yeah, I always have a lemon in my swimsuit."
dom666: "Italians wear cotton pads [in their swimsuit] to boost their masculinity."
tOMoH: "Aren't you Italian?"

Second dessert enters, courtesy of JS. And I do not even take a picture!

Secret Stills 02.02 40yo 1966/2006 (45%, Gordon & MacPhail Secret Stills, Sherry Hogsheads, C#1204+1449+1452, 600b, JF/CHH) (tOMoH): an undisclosed distillery from the Ballindalloch Castle Estate. Nose: unmistakeably an old distillation, a blend of fruits and soot. Mouth: dry as sawdust, yet juicy as marmalade, soft but spicy. Phwoar. Finish: long, assertive... Better notes here. 9/10

vs.

Balmenach-Glenlivet 19yo 1961/1980 (46%, Cadenhead) (JS): nose: initially metallic, it soon turns old-school, with soot, old plastics, and a grandmother's pudding. Mouth: acidic, waxy lemon rinds. Finish: once again: phwoar! Metal and lemon sign a pact and sing in unison. Cannot wait to try this again. 9/10

St. George 3yo The Baller (47%, OB, Ex-Bourbon, French Wine Casks + Umeshu Finish): and there is a dragon on the label -- w00t! Nose: lychee syrup (red71), soap (STL), waxy soap bars, citric powder, sherbet, rose water (ruckus), cola (sonicvince). Because of the label, I want to say açai berries: "Même si la peur m'açai / Je partirai comme un samouraï". Mouth: ridiculously lychee-like, choc-full of citric powder, scented candles and fruit-scented handwash. JS cleverly points out elderberry cordial, which is spot on. Finish: Paic Citron (Bishlouk), limoncello, lychee, rose water. This is original, if divisive. It does a perfect job of resetting the palate after the old glories. 6/10

As a side note, it works fantastically in a highball (hence the name). Interestingly, ruckus prefers it to the first St. George he had earlier.

vs.

140.17 3yo d.2019 Bowled over by cinnamon cola (62.8%, SMWS Society Cask, #3 Char New Oak Barrique, 217b) (tOMoH): this is a Balcones. Nose: big, cola-like, it has coffee too, though that may be the sludge brewing in the kitchen. Mouth: it strips the enamel (Psycho). It is hot and very woody, tonight. Cassia bark coated in red-chilli paste. Finish: sweet Demerara. Do not be fooled, though: it is huge, hairy to a point, with hot boilers. It warms the oesophagus all the way to the tonsils. Brutal. We have clearly moved from the 40s to the 60s without pausing for breath. As a side note, this is known in the States as Bowled over by something beautiful, because any mention of food or drink in the US sets the FDA in action, therefore raises costs and increases timelines. 7/10

adc goes to bed.

Dessert #3 enters, courtesy of Mrs. sonic.

The sountrack: kruuk2's Exit the Dragon playlist.

70.62 10yo d.2013 Honey and dragon fruit sangria (60.8%, SMWS Society Cask, 1st Fill ex-Bourbon Barrel, 204b) (kruuk2): that is right. kruuk2 brought a third Balblair -- one that has the word 'dragon' in the description. Double w-jambon-my.  Nose: so custardy! It has tons of peach and melting mango flesh. Mouth: an explosion of buttery fruits, with dragon fruit, persimmon, mango, and cherimoya. The second sip has a chalkier feel, perhaps sherbet. Finish: confectionary sugar, sherbet (flying saucers), mango slices, hot plums. This is very good. 8/10

After this wonderful epanadiplosis, red71 and STL take a bow. One of them has a crochet competition in a week and needs his beauty sleep. The other follows. Tsk.

Bishlouk goes for a nap on the sofa.

If we chant the right incantations, a dragon should appear

Continue reading here.