13/09/2025 London transport.

This week in London was marked by large-scale strikes on the public-transport network. It mostly affected the Underground, but also the DLR, and, of course, that had a knock-on effect on everything else. We therefore meet to have a few drams on that theme.

In the run-up to today, emails fly about regarding how challenging this theme is (is it?) and I say I hope we do not end up with eight Cam-buses. Fortunately for my head, no Cam-bus in sight.

JMcD arrives first, followed by OB, JS, SOB and YM.

The soundtrack: Pet Shop Boys - Discography (The Complete Singles Collection)

SOB explains that Norwegian public transport is probably better than London's. He adds that, in Norse mythology, Bifröst, also called Bilröst and often anglicized as Bifrost, is a burning bridge that reaches between Midgard (Earth) and Asgard, the realm of the gods. In other words: Bivrost is a link between two worlds, just like public transport is a link between two places. Finally, this expression is called Yggdrasil, which is the name of the tree at the centre of everything. SOB reckons the Underground map looks like a tree, with many branches at the top, and not much going on around the trunk (south of the river).

Bivrost Yggdrasil 2024 (46%, OB Limited Edition, Oloroso-Seasoned + In-House Charred Casks, 9009b, b#5208): from the Aurora distillery, in Norway. Nose: it is super herbaceous, presenting hawthorn, thyme, sage and some kind of custard to balance it a bit. Later on, it gives dried sausage, cured reindeer meat and white pepper. Mouth: unique, this has chives-topped omelette, peppery egg white and meat fat -- think of the white bits in mortadella, for example. Finish: big and odd, it continues the eggy trip. "This is a brunch dram," says JS. Quite. The egg fry-up turns browner over time, a little crispy on the edges. Yum! So very interesting! 7/10

The soundtrack: three pipers on the bridge downstairs, probably providing music for morris dancing.

OB: "The music selection is more and more eclectic!"

tOMoH: "JMcD is back from Japan. He brought back some whisky."
JS: "It better have 'mizunara' written on the bottle!"

JMcD explains that Ichiro Akuto is in charge of Chichibu distillery. Chichibu regularly release a London Edition, which is his tenuous link [sic].

Ichiro's Malt MWR Mizunara Wood Reserve (46%, Venture Whisky distributed by Japan Import System, B#127): nose: lovely fig relish and date spread. Then, we get lots of bold, chewy sweets and crystallised berries. Mouth: woody and drying, it does not want for fruits and sweets -- in fact, it is full of them. Finish: wow! Sweet, fruity, it does not have anything exuberant or extravagant (no Japanese whisky has, other than Karuizawa), but it has enticing jams and pressed currants. 8/10

The soundtrack: Katia Casio - Untitled mixtape

OB presents a Glen Gants Hill. He adds, "I guess there must be a 31 bus somewhere, and it has to be operated by Go a-Caden-head London." Boom-tsch.

Glen Grant-Glenlivet 31yo 1985/2017 (44.8%, Cadenhead Authentic Collection 175th Anniversary, Sherry Butt, 312b): a 'splosion of peaches and figs doused in Golden Syrup. Behind that are tons of pressed currants so ripe they are borderline hairy. Juicy prunes in a leather goblet. The second nose adds dark plums, very ripe too. Mouth: inky prunes, figs, pressed dates, sweaty currants. The second sip has a faint whisper of smoked meat, blood sausage or black pudding with raisins. Finish: long, comforting and sweet, though not overly so. It is a parade of currants and prunes. The second gulp adds a custard-y, cake-y note: berries cheesecake, in which currants are substituted for the berries. I suspect this one benefits form extended breathing in an open bottle, because it is even better than last time. 9/10

Incredibly, as I write down that note of berries cheesecake, JS sits down with a slice of the very same berries cheesecake that JMcD brought and I had not yet seen. Even more incredibly, the previous time we had this Glen Grant, in 2017, it came just after another batch of Ichiro's MWR, the very same sequence as today.

Blueberry cheesecake

Custard-and-almond cake

OB tells us that the next one is bottled by East Village Whisky Company. He adds that another word for 'village' is 'hamlet' (ahem), which makes this an East Ham(let) whisky. There is also a moon module on the label, which is not a London mode of transportation.

Speyside Region 44yo 1973/2017 (47.4%, East Village Whisky Company, Sherry Butt, 142b, b#125): nose: bergamot and a plate of moist mortar. It is sweeter and sweeter with time, piling on crystallised sugar cane. The second nose has wee-soaked pyjamas -- astonishingly, I mean that positively. Mouth: soft and juicy, it has barley syrup, ginger snaps, stem ginger and candied dried-fruit cubes (pineapple, peach), as well as candied angelica (yes, a gentle bitterness). Finish: it is not big, which suggests it has lost a bit of power (the cork is broken), but it remains delicious. Candied fruits, a puff of light pipe tobacco, balsawood smoke. Lovely dram, even if the smoke bitterness becomes a little loud. 8/10

The soundtrack: Orchestral Manoeuvres In The Dark - The Pacific Age

JS: "'Age', not 'Edge'. It is not the US importer."
tOMoH: "Oh."

YM brought a Spring-Bank

Springbank 28yo (48.9%, OB specially selected for the Springbank Society, 2966b): nose: moss fire, gingerbread in the oven (oooh!), roasted nuts, roasted berries. The second nose adds hot, oxidised metal. Mouth: ooh! it is rather pickle-y on the tongue, with cured red onions and red-wine vinegar. Chewing releases squashed berries, dark jams, smoked elderberry and blackberries. Those berries are muddier in the second sip, and soot makes an appearance. Finish: long, rustic and comforting like a kitchen fireplace in the countryside. The second gulp feels smokier and adds a blend of grated coal and soot. It remains berry-laden and juicy, however, even if it adopts stagnant water in the long run. 8/10

SOB brought a Gold Spot for Gold-ers Green. He adds that the gold spot of the tube is the place on the departure platform or on the train that is closest to the exit at the destination station. He confesses he missed the gold spot on his way here.

Gold Spot 9yo b.2022 135th Anniversary (51.4%, Midleton Distillery Limited Edition celebrating the 135th anniversary of the Mitchell's Whiskey bonding tradition, Bourbon Barrels + Sherry Butts + Bordeaux Wine Casks + Port Pipes, L215031402): nose: it is not a complete fruit onslaught, but it is pretty bold in that department, as if ripe fruits were served in a precious-wood bowl. This has a pinch of cigarette ash too, which is more unusual. Mouth: softly drying, it is also creamy and, of course, fruity. Plums, persimmons, plantains, baked cherimoyas. The second sip is a little more drying yet, though it is now on the confectionary side of the spectrum -- sweets and candied fruit. Finish: long and blend-y, this clearly has a good does of unmalted barley in the mash. Old polished wood, wood stain... it is fairly woody alright, with plane shavings and stuff on top of a shier fruitiness. 8/10

The soundtrack: Visage - Visage

tOMoH unveils a Glenlochy by Signatory Vintage. He points out that this one did come with the tube (see picture).

SOB: "I thought you were going to say we would have been sorry to come last week, because all the stations were Glen-locked."

Glenlochy 29yo 1980/2010 (52.8%, Signatory Vintage Cask Strength Collection, Hogshead, C#2649, 265b, b#71): nose: nostril-clearing, it then emits a nice faded suede and yellow fruits. Mouth: ooft! This has fruits and smoke in a smoky bar, a bit of jam and tin lids. Finish: big, a tad briny, and full of acidic yellow fruits. My full notes are here. 9/10

JMcD, who, remember, is back from Japan, brought a Yoichi, because the company that runs the Tokyo Metro also runs the Elizabeth Line in London.

Yoichi Peaty & Salty (55%, OB distributed by Japan Import System): horse's hair, suede, sheepskin, desert dirt after a soft rain, earth patties. It has a bold spiciness to it and lots of horse shenanigans -- stables, hay bales, straw, saddles, harnesses and, well, horse's hair and horse's sweat. Manure appears in the second nose, with also a whiff of muck. Mouth: it Is pretty potent, borderline fiery, briny (JMcD). It has salted chocolate and smoked apricots eaten on a horse's back. Finish: huge, it has lots of dried ginger, earth, desert dirt, and more horse. We find smoked pasties with the second gulp. Lovely stuff, this. 8/10

JS extracts an unbroken cork from her contribution.

JS: "Clearly a fake!"
tOMoH [picks up the cork]: "I don't know why I'm looking. I can't compare it to a Rare Malts cork: I've never seen one intact."

The soundtrack: The Fall - 458489 A Sides

JS finally unveils her bottle: a Rare Malts Teaninich. YM immediately registers that it spells 'RMT', the name of the union who initiated the strike.

Teaninich 23yo d.1972 (64.95%, OB Rare Malts Selection, b#1323): nose: interestingly, it prolongs the suede-and-stable profile of the Yoichi, perhaps meatier: it is not just horse's hair, but horse's meat, cured and thinly sliced. Horse's hair and fringed suede jackets mingle with smoked raspberries too. Soon, we find heated metal -- think of a cannon, without the gunpowder. It becomes ester-y, after a few minutes, and, with that ABV, how could it be otherwise? JS rightly calls it ferocious. Mouth: drying as warm sand, it has more of that horse's hair goodness and a lick of fresh paint. Quickly, hot cast iron joins the dance. Keeping it in the mouth until the taste buds wake up generates a shock. Finish: hugely powerful, it is not particularly wide. It unfolds similarly to the nose and palate, with smoke, horse's hair and sun-drenched hay bales. Without surprise, it leaves the palate a little numb. In fact, it is surprising that it does not leave it completely destroyed. 8/10

Huh?

It is unclear why this (and other RMS) give the ABV with two decimals and why the bottle label states 75cl and not 750ml (as American imports do -- the box does, yet the American version has no box). It does not sport the 'B297' that would indicate a South-African bottling (also 75cl), and has a blank space where market information would normally be written. Just which market was this bottled for?

JS: "The mystery, like the cork, remains intact."

JMcD is made to drink out of the 1920s blender's glass (aka the dickhead glass).

JMcD [paraphrasing]: "It is very impractical to drink from."
JS: "Hence the name. One looks like a dickhead when using one."
OB: "I bet it makes you want to look down on us, though."
JMcD: "I do feel superior indeed."

He passes it around for comparison with a regular glass.

YM: "It increases the booziness. Just what you don't want to do."
YM [sarcastically]: "Maybe with an Octomore…"
JS: "But then you'd be dead on the floor with a dickhead glass on you."

YM brought an SMWS bottling called 'Entropy meridian', which, he says, describes the chaos caused by this week's tube strikes.

53.318 11yo 2008/2020 Entropy meridian (57%, SMWS Society Cask, Refill ex-Bourbon Hogshead, 232b): nose: hot sands wet with diesel, mud patties, ashes (YM). YM finds it not as punchy as most Caol Ilas, yet it packs a punch alright, even after the previous brute. We have more and more smoked cockles, over time. Mouth: oh! Here, we find more-usual Caol Ila notes; whelk, salt water, fishing nets. It gets saltier and sandier with subsequent sips. A tank of diesel augmented with a drop of ink, and a fishing net basking in it. Finish: it has a huge earthiness of smoked mud patties. Later on, we have sugar cubes and caster sugar sprinkled on oysters. 8/10

JS: "What does [Entropy meridian] mean in the context of Caol Ila?"
YM: "It's a chaotic dram, not very much like their usual 11yo."
tOMoH: "Not something you hear in many circles."
YM: "..."
tOMoH: "Give [YM] the dickhead glass [so he can feel superior]!"

JS: "What was the best dram?"
OB: "I would like to say the Glenlochy, but tOMoH will piss himself if I say that."
tOMoH: "Why do you say it in the future tense?"

Excellent tasting, lots of silly nonsense, good food, good drams.

06/12/2014 December outturn at the SMWS (bis) + after-party

We have no fear and a few more bottlings to try. And cheeses to eat.

116.20 26yo d.1987 Fascinating complexity and finesse (61.6%, SMWS Society Single Cask, Virgin Oak Puncheon, 452b): nose: dried ham, Serrano ham, dried sausage, pine cones, paint, cigar boxes and tapenade. Mouth: silk and cotton, with a dash of allspice. Finish: warming, with a controlled sherry influence (hazelnuts, walnuts, raisins, chocolate) and a zest of peat smoke. I reckon this is the best Yoichi I have had. JS agrees. 8/10

25.66 23yo d.1990 Bette Davis doing DIY (57.8%, SMWS Society Single Cask, Refill Ex-Bourbon Hogshead, 157b): nose: spring flowers and bushes (kerria Japonica, brambles), but also unripe apricot. Mouth: more spring flowers and bushes of all sorts, black pepper, plant juice and the associated bitterness. Finish: the flowers soon vanish in favour of fruit, still not too ripe (apricots and peaches, carambola). Lovely! 8/10

G12.1 11yo 2003/2014 Oh, so sweet (58.9%, SMWS Society Single Cask, Re-Charred Hogshead, 246b): according to the SWA, this is a grain (hence the number). It is in fact whisky produced in a continuous still (or Coffey still) from 100% malted barley. Nose: varnish and lots of alcohol. Mouth: much more balanced, throughout, full of honey and onion relish. Finish: vanilla, then banana and tropical fruit. Love it. 8/10

G13.1 4yo d.2009 A complete revelation (58.3%, SMWS Society Single Cask, Virgin Oak Puncheon, 622b): this one is grain whisky produced from a mixture of grain and malted barley. Nose: coffee and spirit. Quite feint-y. After 20 minutes, blackcurrant and blueberry show up. Mouth: coffee bitterness then pastry dough. Finish: coating, jammy pastry, full of blackcurrant. Very good for a four-year-old, but on the expensive side. I gave it a 7 to begin with. With more time, it deserves more. 8/10

We decide to not go for 1.183, after everyone tells us it is not worth it. Interestingly, I notice both 1.183 and 118.3 are available at the bar. 11.83 is nowhere in sight, but it gives me a theme for a future tasting.

With the addition of sausage, today

After that session, We elope to a secret venue, where a friend kindly lets us taste his dram.

90.5 10yo 1992/2002 Kola Kubes and Lilt (59.4%, SMWS Society Cask): nose: coffee, in a not-too-pleasant way. I reckon I am not going to like this much. Immediately, though, citrus kicks in (lime, lemon, grapefruit) and cut apples. Mouth: acidic at first, before it becomes amazingly sweet -- almost sugary. This is like candy floss. Finish: barley, sugar and a bit of cork -- wow! Unlike what the nose suggested. With water, the finish turns into blueberry juice, plain and simple. Great, this! 8/10 (thanks RT + PS)

06/10/2012 The Whisky Show 2012 (Day 1)

Possibly the most exciting festival of the year is upon us again. I leave late, wait forever for a bus, am stuck in diversions and traffic jams, but eventually, I make it there and join idealrichard who beat me. The queue is at least as long as last year, but it seems to move a lot faster. Ten minutes and we are in.

Glorious sunshine, this year again.

The venue is crowded already. It seems even bigger to me, though it is but a misperception. Not very happy with last year's experience (the one dream dram I wanted to try was sold out before we even got in), we quickly go buy a couple of extra tokens (dream drams cost one, two or three tokens; everyone gets one at the entrance and more can be bought from a desk) and make our way to the stall where they pour the top-end bottlings.

2200£ buy you this.

And she pours it.

Highland Park 1968/2008 (45.6%, OB Orcadian Vintage, 1550b): yep. Not having taken part in the Orcadian masterclass last year, I never tried this one. idealrichard is interested to say the least, and it seems too good an opportunity to sleep on. The staff brings the bottle and the case (for pictures, of course), which attracts a lot of attention from the customers. Anyway. Nose: immediately, mead comes up to mind. Honey and sweet wine, heather. Mouth: soft, generous, with more honey. Finish: a pronounced bitterness grabs me before it settles on warming central heating (warming, not burning, that is). It is very, very well balanced and a great 250-pound whisky. What? It costs 2200? Well, that is just a little overpriced, then. Gorgeous packaging, though. 8/10

Tomatin 40yo 1967/2007 (42.9%, OB, Bourbon Hogshead, 1614b): might as well get the dream drams out of the way, so we do not end up with unredeemable tokens like last year. I wanted to try this one, because Tomatin can be glorious, especially from those particular decades, and it is a bottle that is still possible to purchase -- sort of: at 400£ a pop, it is obviously steep, but we are not as firmly in fairyland as with the first one. Nose: creamy, refreshing, with notes of almond paste. Mouth: it is a bit neutral, this. Good, not blinding. Finish: same here. It is a good dram, refreshing, with some fleeting fruit in the back. Not enough to justify the dream-dram status, in my opinion. That is 400£ well not spent. 7/10

At this point, a guy walks by me and empties his glass into the bin right next to me. I tell him there are spittoons at each stall. He says he did not see them, but when I show him, he smiles away and gets the hint.
A few seconds later, some dressed-up choir boy (grey trousers, dark blue, double-breasted coat, brown Italian shoes -- yep, name and shame) spits his dram in the same bin. I tell him the same, that there are spittoons at every stall (implying in a not-so-subtle fashion: it is a bit disgusting and disrespectful, innit): he shakes his head, pretends not to see me and goes, only to come back and do the same again. I certainly tell him the same: same reaction. He then comes to me, 'I'd like to see you when you're 70!'
Thick French accent. I tell him about spittoons in his own language. Same reaction: the moron shakes his head, pretends he does not understand and leaves, high and mighty.
Torn between slapping him and calling security, I end up trying to avoid him as much as possible for the rest of the day. Each time I come across him, he is spitting in a bin. Nice touch to dress up as a yacht skipper to then do that. Lack of education knows no boundary.

We then try and resume our tasting activities.

Ardmore 25yo (51.4%, OB, b.2008): nose: lots of fruit, there! Apples cooking in sizzling butter. Mouth: creamy, with more baked apple. It is also slightly dry. Finish: long and a bit drying, with hints of smoke. Lovely expression, this. 9/10

Laphroaig 25 (50.9%, OB, 2008 Batch, Sherry Butt): it seems way too early to get an Islay, but it is right by us, the stall is not very busy yet and I am not sure how long that bottle will last. Nose: varnish and wood, some polish or furniture wax -- surprisingly, no peat. It is still a little medicinal, I suppose. Mouth: milky. Finish: some peat finally comes through, as well as barley. Not a fiery Laphroaig -- rather reminiscent of the 40yo. Not as good, obviously, but nice.

The busy, Victorian venue.

Our next random stop is the SMWS. I have tried the whole outturn on Monday, but they told me there would be a few special things for the festival.

116.17 25yo 1987/2012 (59.2%, SMWS Society Cask, Refill ex-Sherry Butt, 485b): first SMWS Japanese W, here. This one is highly anticipated by many, I am told. I take it with no expectations, even less so as it is only my second Yoichi. Nose: orange, marzipan, light syrup. Mouth: jam, marmalade, coating and sweet, yet not overpowering. Finish: more marmalade with hints of vanilla in the back and pepper. Nice, this. 7/10

G8.1 21yo 1989 (51.2%, SMWS Society Cask, Refill ex-Bourbon Hogshead, 272b): now, that is something that I am excited to try. Nose: another one of those beautiful grains, full of vanilla, wood and almond. Mouth: peppered vanilla. Finish: pepper, dried fruits (sultanas, dried banana). Predictable, perhaps, but oh! so beautiful. We joke with the bartender that all grains have the same sort of characteristics (varnish, wood, vanilla).

A quick walk across the room to Berry Bros for idealrichard and No. 1 Drinks for the following:

Chichibu 2008/2011 The First (61.8%, OB, Bourbon Barrels, 7400b): obviously my first Chichibu. Nose: peach and walnut. Mouth: ach! this is a bit bitter indeed. Not totally unpleasant, but not seducing. Finish: the whole thing is not too well-integrated. It remains an OK dram, especially considering it is three years old, but I will not be buying a bottle.

Karuizawa 28yo 1983/2012 (57.2%, Number One Noh Whisky, Sherry Butt, C#7576, 571b): finally a chance to experience what the craze is about. Nose: meaty! Smoked meat, cured ham, a lot more sherried than I expected, even with that colour. Cough syrup, iron filings. Mouth: coffee (it is rather subtle), more cured meat, syrup again. Finish: the sherry makes room for some powerful, tranquil peat. An earthy dram. The balance between peat and sherry is really well maintained. I can certainly understand why Karuizawa is popular, even if I still think the enthusiasm reaches irrational levels. This would be a great 90--100£ whisky. It costs 350£ a bottle. 7/10

Another few steps take us to our next stop: Douglas Laing.

Littlemill 20yo 1991/2012 (50%, Douglas Laing Old Malt Cask 50º, Refill Hogshead, C#DL8481, 121b): nose: humid grass, mostly. There is still some citrus (last year's 19 was packed with it), but a lot less (lime?) Mouth: more citrus with a sting, root ginger, well balanced, lovely. Finish: a mixture of old, moist cask, lime and even subtle passion fruit. This might be even better than last year's. 8/10

A quick discussion with Fred Laing (who is still as nice a man as is humanly possible) and I get to hear the sad news: the 35yo Banff last year was their last cask and they also have no more St Magdalene in stock. Edit: they later released a 36yo Banff and a couple of 30yo StM, which makes me think Mr Laing told me porkies.

Dram of the day.

Carsebridge 45yo 1965/2011 (44.7%, Hunter Hamilton The Clan Denny, Bourbon Barrel, C#HH7500): moving on to yet-another-grain, skipping all the other potentially great malt drams on offer. Nose: vanilla, butterscotch, varnish -- it is a grain whisky, innit. Mouth: fresh, milky, balanced, beautiful. Finish: almond cream, butterscotch, dessert rice. This is perhaps the best grain I have had the pleasure to try. I am a bit upset: I bought a Carsebridge recently, thinking it might be the last I would get a chance to lay my hands on, then comes this one and it is perhaps even better. 9/10

We need an aperitive before we venture to the canteen. TWE's exclusive festival bottlings stall is as good as any.

Rosebank 21yo (48%, The Whisky Exchange, b.2012): I get all shaky at the thought of trying a new Rosebank -- who wouldn't? Nose: sweaty foot (you read that right), then ripe apples and cooking margarine. Mouth: lively alright, though discrete -- it is a Lowlander after all. Lemonade? Flowery. Finish: more flowers (too tamed for me to satisfy botanists' thirst for a list), slightly herbal, long and comforting like an early summer evening. There is also a little bit of ginger. This is great (bar the sweaty foot), but then I am not impartial, here.

Time for food. It is a longer trip to the restaurant, since the mezzanine is taken by stalls and workshops, this year. We get to wander through halls unknown to me and I must say the venue is even more fantastic than I thought.
The food is better than last year, as is the organisation around it. One can try a little of everything (as opposed to one dish out of three, last year). A nice meal. I live through a very embarrassing moment too: idealrichard is talking to me when I cannot contain a laughter -- I have put something in my mouth that is bigger and harder than I expected; upon chewing, the thing cracks: I am thinking of star aniseed, but cannot recall seeing any. It then dawns on me: the seafood curry! I just obliterated a mussel shell by chewing it! Since it was covered with rice and other things, I did not see it in my plate. Ahem.

Back in the hall, we head for the Adelphi stall.

Longmorn 20yo 1992/2012 (55.1%, Adelphi, C#48432, 215b): nose: butter, pastry, dough, some honeysuckle. Mouth: gingery (a recurrent note, today!) Finish: coffee and marmalade, then extreme bitterness in the back. Not too taken to say the least. 6/10

I am disappointed with the selection too. I am sure the other bottlings are good, but given the choice elsewhere, "good" will not do for me. Time for a proper after lunch dram.

Close contender, but too £££.

BenRiach 35yo 1976/2012 (54.1%, OB, Pedro Ximenez Sherry Butt, C#5317, 204b): nose: lots of tobacco, coffee -- drat! It is a sherry butt and the sherry speaks loudly. It then opens up on grapefruit alright. :-) Mouth: grapefruit juice, with a barbecue impression. Barbecued grapefruit, maybe. It stings a little, it is acidic and quite numbing. Finish: a grapefruit kick in the arse. Loverly! 9/10

GlenDronach 21yo Parliament (48%, OB, b. ca 2012): nose: coffee, leather, meat stock. Mouth: more coffee and sherry shenanigans. Finish: caraway seed (really? I wanted to use that note somewhere is what it is ;) ), milk coffee, dark chocolate. It is good, perhaps not exactly my style today. 6/10

Tomintoul 14yo (40%, OB, b. ca 2012): nose: peach or apricot. There is a little peat in the beginning, then it vanishes. Mouth: light and pleasant. Finish: orange juice? Light and fruity. Pleasantly surprised by this one. 7/10

Setting tables up everywhere in the hall is a great idea. However, I am starting to think that spittoons on them would not go amiss, next year: it seems a lot of visitors have no idea what a bin is for and are too lazy to go to the stalls to empty their glasses.
Next stop: Gordon & MacPhail.

Inverleven 1991/2012 (40%, Gordon & MacPhail): well, they seem to all be from 1991. This one was bottled this year. Nose: almond, butterscotch. Mouth: custard, dessert cream, ginger (again!?) Finish: milk chocolate. Well balanced and wonderful. Possibly my favourite Inverleven. 8/10

Strathisla 1970/2012 (40%, Gordon & MacPhail): last year's 1963 left a strong impression. What will this one do? Nose: wood, old varnish. Mouth: cannot tell. Finish: too drying. Glue, wood lacquer, white spirit, turpentine. I do not care for this one at all. 5/10

Balblair 1979/2010 (43%, Gordon & MacPhail, Refill Bourbon Barrel): nose: grassy. Mouth: more grass, hay, a sprinkle of white pepper. Finish: grass and pepper, balanced in a nice way.

Time to hit the Islay ones, as describing subtlety becomes a challenge. Besides, time is running out.

Caol Ila 30yo 1980/2011 (59.4%, Douglas Laing Old & Rare A Platinum Selection, Refill Hogshead, 270b): nose: paint thinner, medicinal. Mouth: chilli and ginger-laden curry, wasabi? Finish: a noticeable kick, then long-lasting, comforting peat smoke. Not too invading, but clearly discernable. Also some green chilli after a bit. 7/10

Bowmore 25yo 1985/2012 (56.1%, Douglas Laing Old & Rare A Platinum Selection, Refil Butt, 124b): nose: cheese, bandages. Mouth: a hint of peat and a lot of character. Some balls on display, here! Finish: earthy, cheesy, long, lovely.

Between idealrichard and the Whisky Cyclist (drinking),
Mr whiskyfun and his impressive 'tache

I spot Serge "whiskyfun" Valentin a few metres away. I want to say hello, but a court surrounds him, so I never get a chance.
Time is up. Exhibitors promptly file everything back into their cabinets. We chat a little with the SMWS guys: idealrichard signs up and I offer the bartender a Caol Ila 30yo (see notes above) -- his favourite distillery. We then proceed to the shop. Where chaos rules.
Chats with the whole staff ensue, discussions with customers about such and such whisky at the festival, this or that collection, or simply an exchange of impressions. Lovely times. PS snaps up the whole stock of Littlemill 20yo, which is a pain in the neck, but that is what he does. As well as defy human reason with the biggest lenses known to mankind.
I postpone my purchases, since I am back tomorrow. idealrichard leaves me, then I follow his path, wait forever for a bus and end up deciding to walk home.

A couple of notes for the day: a lot less waste, it seems. Last year, we all got a plastic bag with flyers and brochures for the bin on top of the useful things. This year, a map, a glass, a token, a food coupon. That is it. A huge thank you for that. It makes this little customer happier.
The ticket check was much, much more efficient than last year. No technology let-down, this time around.
On the other hand, I understand the pressure to let people in as quickly as possible, but the guys who tie the wristband could focus a little more and do so without tearing half my fur off (aouch!) :-)

Click here for Day 2.