20 February 2026

20/02/2026 Peater Gaija

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


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

17 February 2026

16/02/2026 Ben Nevis

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


15 February 2026

13/02/2026 Clynelish

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

13 February 2026

12/02/2026 Sazerac

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

10 February 2026

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

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

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


Dram #1

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

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


Dram #2

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

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


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

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


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


Dram #3

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

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


Dram #4

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

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


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


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


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


Dram #5

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

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


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


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


Good times. Ridiculous nonsense from all involved.