25/06/2026 Cask Trade x Watches of Switzerland

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

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

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

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

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

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

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

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

Score: 7/10

Buffet, here I come!

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

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

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

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

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

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

Comment: nice.

Score: 7/10

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

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

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

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

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

Score: 7/10

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

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

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

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

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

Score: 9/10

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

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

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

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

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

Score: 7/10

At the entrance table:

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

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

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

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

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

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

Score: 7/10

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

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

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

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

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

Score: 6/10

Another punter approaches me.

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

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

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

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

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

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

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

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

Score: 7/10

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

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

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

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

Comment: another good selection, TM!

Score: 8/10

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

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

24/06/2026 Chichibu

It is hot and humid, which, I have read, is how Japan tends to be at this time of year.

Chichibu 2009/2012 The Floor Malted (50.5%, OB Ichiro's Malt distributed by Japan Import System imported by Number One Drinks, 8800b, b#8142): nose: soft, elegant, classy and a little fruity. We have umeshu, plum juice spilled on wooden decking, and an odd mix of watercolour and paint thinner, a mix that may well hint at leather boots. Deeper nosing focuses on turpentine, for a second, then brings us back to fruits. Grapes and nectarines join plums, with greengages on the fringe. A drier undercurrent becomes perceptible: dry-brushing, the residue in a glass of evaporated turpentine, or even a bale of straw in a barn heated by the sun. The second nose doubles down on paint thinner, and it is remarkable that it does not turn too heady or off-putting. Watercolour and waxy plums, followed by a pinch of ash, help balance it. Mouth: umeshu indeed, or magkeolli, even. It is very reminiscent of those Asian wines, unctuous, creamy, fruity. Chewing adds a drop of paint thinner, but it retains a creamy texture. This has a delicate, dry bitterness that is not too far from chewing a straw, vegetal and cereal-y at the same time. Fruits are less perceptible, but it does have unripe plums. The second sip feels waxier and juicier, with plump green grapes, nectarines and greengages. We also detect a glass of magkeolli enjoyed at a candle-lit table. The straw from earlier transforms into ash. Finish: it mixes the bitter crunch of straw with a minty vanilla to resemble nothing else, or, at least, nothing obvious. It is a long, refreshing finish, once more reminiscent of magkeolli. The second gulp has half-burnt fruit stones, tatters of flesh still attached. Strangely enough, the "refreshing" aspect of the first gulp turns almost abrasive, the way ashes can be. All the same, it is simultaneously coating and soothing, as if the ashes were from burning scented wood or incense. 7/10 (Thanks for the dram, EG)

22/06/2026 4 x 2 + 2 x 0 + 2 x 6 + 2 x Glenmorangie

Glenmorangie 10yo (43° Gay Lussac, OB imported by Schutz & Cloos, b. ca. 1985): crisp and fresh, it has grapefruit peels, dried pineapple chunks and crystallised citrus (lemon and calamansi). We also find barley and hay to a lesser extent. It smells like a late-spring dram, which is dead-on, considering this is the second day of summer. Further nosing gives a whiff of sewers, which half-suggests decaying fruits. It is but fleeting, however: soon enough, we are back with citrus peels and, this time, it is closer to oranges enhanced with a lick of oily tobacco. The second nose has a powderier allure, closer to peach skins and cosmetic powder, perhaps ironed laundry and linen. Mouth: thin and fruity, it has more citrus, acidic and bright -- lemon, grapefruit, Buddha's hand. Chewing adds a pinch of spices, half ginger powder, half asafoetida, entirely mild. It is citrus's game, though, with zest, segments, pulp (in taste, not in texture) and oil. With imagination, one may detect lemon marmalade, though that is not prominent. The second sip is more acidic, if anything; dried grapefruit zest mingles with asafoetida, and a dash of lemon syrup completes the picture. Finish: the citrus parade carries on in the finish, with dried calamansi segments, candied lemons, dried grapefruit and pineapple slices. A faint trace of sawdust gives an original note that replaces the ginger from earlier. The second gulp starts off with stem ginger to promptly return to dried citrus and sawdust. It seems to have wine-cured oranges too, but it is too dry for that. Let us call them cured oranges, dried and zested. This is as delicious as ever. 8/10 (Thanks for the sample, Psycho)

Glenmorangie 23yo d.1963 (43%, OB distributed by Wilmerink & Muller, Oloroso Sherry Casks Finish): nose: this may as well be a different distillery altogether -- or another spirit! The nose is deep as the Mariana Trench, with figs (dried and fresh), prunes, membrillo, soaked raisins, but also more-savoury aromas, such as mushroom cooking water, Kluwak-nut soaking water and even beef broth. One would be forgiven for thinking from reading that that it is a traditional Sherry maturation: it is, but a superlative one. Next are smashed blackberries, blueberries, myrtles, a dollop of blackcurrant paste or jelly, and yet more membrillo topped with a tiny pinch of chalk dust. Something vegetal emerges, after a few minutes, fresh as mint, angelica and fresh-water algae blended together. Give that a minute and a sugary sweetness joins in, which reinforces the angelica note -- candied angelica, this time. Behind that, we find an earthier side of potting soil in a clay pot. That lands on blackberry jam punctuated by whispers of hazelwood warmed by the fire (not burnt). The second nose puts the emphasis on the earthy side, and it smells like entering a green house in the spring: damp earth from which the water is slowly evaporating, green wellies, humid watering cans and a mix of plants. Mouth: incredibly, all the notes from the nose are here; earth, prunes, Kluwak nuts, raisins, figs, angelica... All of them. It is sweet and earthy, raisin-y, deep and a little savoury too. Indeed, the raisins soaking water is blended with a couple of spoonfuls of beef broth, and augmented with that mint-and-algae concoction from earlier, that was crushed with a pestle in a mortar prior. Chewing adds rancio and dials the prunes to eleven. Figs, raisins and blackberries give some rhythm. The second sip has a fleeting dash of Fino Sherry, super fruity, despite a mineral dryness. It reminds me of plastic green grapes, the kind one used to see on the table in some restaurants in the 1980s (a particular Yugoslav establishment comes to mind). Chewing increases the mineral fruitiness, though less crisp than that of a Fino. It is firmly on fruit territory. Finish: phwoar! Incredibly fruity a finish, teeming with prunes, raisins, currants, elderberries. The earthy side is much more discreet, now, limited to mushroom cooking water. On the other hand, we have more prune syrup, blackberry jam and blackcurrant jelly. Despite the modest ABV and the initial softness, one soon realises this sticks to the gob forever-and-a-day. It has something reminiscent of coffee at second gulp  -- perhaps it is mocha custard slowly setting, or tiramisù? That later turns into a subtle earthy bitterness, yet one that is more than balanced by a clear sweetness. It is too earthy to be grapes, really. Prunes, dried figs or soaked raisins, certainly. Mushrooms make a timid comeback via retro-nasal olfaction: pan-seared, honey-glazed button mushrooms, where the pan is then deglazed with a dash of Pedro Ximénez. This is outstanding. Probably the best Glenmorangie tOMoH has tasted to-date. 10/10

13/06/2026 West Highland

We have had this sample for over a decade, which is quite scary. The first time we had this whisky marked our initial encounter with the fabled Mayfair stash. These are pointless notes about something that cannot be obtained, but let us do the exercise anyway.

Undisclosed Distillery 49yo 1966/2015 (52.9%, Private bottling, Bourbon Cask, re-racked into Sherry Cask, re-racked into Rum Cask, 1b): the label reads '48yo' but my previous notes read '49yo'. The devil if I remember which is correct. Does it matter? Nose: deep and wide, it has all sorts of apple cultivars at various stages of decay. Bruised, fermenting, covered in lichen, stewed, mashed. Lichen turns into Verdigris, and we see the appearance of mouldy peaches. A quick about-turn and we are suddenly nose to nose with lichen-covered apple-tree-wood shelves. It becomes woodier yet, with caramelised honey on crackers. Those are eaten on a wooden bench in the breezy Campbeltown sea air. The second nose spreads blackcurrant jelly over all that and becomes hugely sweet and fruity. There may be a bowl of smashed elderberry too, chunky, juicy and darkly fruity, almost earthy. Even later, we have baked pineapple chunks served on exhausted staves. Mouth: despite the old age, it has not lost its edge. This kicks the taste buds like a young'un. Chewing swaps a pinch of ginger powder for strong blackcurrant cough drops, sweet and powerful. Wood spices are not far, yet they merely provide a backstory: the first trumpet is definitely that wonderful blackcurrant. The second sip brings even more blackcurrant, fresh, smashed and in jam or jelly format. So much so I cannot not think of Invergordon. Of course, this is not a grain whisky, however. More chewing solidifies the impression of blackcurrant cough drops, chewy, purple and sweet, and injects a minute cloudlet of smoke. Finish: powerful, teeming with blackcurrant here too, it is a lot dustier than expected, sawdust and old branches crumbling to dust. It has a lingering freshness, once again reminiscent of cough drops -- blackcurrant, rather than peppermint or liquorice, and a spoonful of yuzu-marmalade infusion. Indeed, it has a fruity acidity that elevates it beyond dusty cough drops. We find a gentle bitterness at the death, which will prevent a higher score, today. The second gulp seems to transform the blackcurrant cough drops into violet sweets, both chewy and crystallised. Love and hate are not far. Every taster would run to one or the other, probably. Me? I do not dislike it. 8/10 (Thanks for the sample, SW)

14/06/2026 The after-party

Sure, we had a mad dash for bottles last night, but those who are still around (adc, JS, elskling, EG, ruckus, EJ, sonicvince, Psycho, pat gva, YdS, PS, Gaija, tOMoH) meet up at various stages to enjoy more whisky at a reasonable pace in a drop-in setting.

But first, brunch at Kafé Kübe, which OB and CB join.

I arrive almost an hour late, owing to two
hundred glasses to clean
(a Dornoch copita and a stemless Highland Park are nowhere to be found)

Spinach and halloumi beigel

EG explains: whisky

With some food in, we head to tOMoH Towers for drams. The idea is to spend quality time with friends, so notes are scant.

Freestyle

Glenmorangie 10yo (43° Gay Lussac, OB imported by Schutz & Cloos, b. ca. 1985) (Psycho): a well-known dram that still does the trick. 8/10

House of Scotland 8yo (43°, House of Scotland imported by Bergia di T.&E. Arango, b. ca.1980s) (elskling)

Nose: soft and dusty, it has lots of OBE, but is mostly discreet. The likes of jam jars show up, as does lemon marmalade.

Mouth: mellow and berry-like, it has vanilla custard and a pinch of ashy dust.

Finish: long, with a touch of tobacco and grilled honey -- as in: honey slathered on bread, then toasted.

Comment: very good old dusty hailing from a blender/bottler in Campbeltown.

Score: 8/10

MV and AL who could not be here this weekend, call at this stage to sing a song.

103.12 30yo 1972/2003 Caramel and eucalyptus (53.3%, SMWS Society Cask) (EG)

Nose: burning fruits. Apricots ablaze.

Mouth: baked apricots, some of which dried, others juicy, a tad bitter.

Finish: more juicy goodness, yet it has a minerality too and a bitter side.

Comment: even SMWS guru PS does not recognise the distillery number. Upon reveal, I realise I have chased these old Lochnagars before, never successfully.

Score: 9/10

Kawasaki 33yo 1976/2009 (65.6%, Chichibu Ichiro's Choice imported by The Number One Drinks Company, Refill Sherry Butts, 432b, b#283) (PS)

Nose: flames, ragged leather and burnt flesh (PS, in facetious mode -- that would be the motorcycle namesake). Burnt tyre, petrol and engine oil, yeah? (tOMoH follows suit). sonicvince emits a simple "Mmmh!" Apple and tinned pineapple (sonicvince and PS). It feels very Sherried to me, with prunes and kerosene, perhaps a dash of coffee.

Mouth: rancio, earth, and fewer prunes.

Finish: long, it rolls out blackberries, blackcurrants and dry warehouse clay.

Comment: twelve years have passed since we had our first Kawasaki. I prefer this one, I think. Of course, it is now unobtainable, much to everyone's chagrin.

Score: 8/10

Essy approves of Kawasaki

Glenglassaugh 30yo 1976/2007 (45.3%, Signatory Vintage Cask Strength Collection, Hogshead, C#2381, 260b, b#226) (PS)

Nose: surprisingly mineral, it has peach yoghurt and sawdust from a circular saw.

Mouth: jammy and fruity, it has peach jelly and thin fruit juice.

Finish: lovely fruity profile balanced with a sip of black coffee.

Comment: this has been on my list of things to try since it came out. Glad to have a chance.

Score: 9/10

PS: "This is far from being a substandard dram."

Chichibu 2009/2012 The Floor Malted (50.5%, OB Ichiro's Malt distributed by Japan Import System imported by Number One Drinks, 8800b, b#8142) (EG)

Nose: it is a tad indistinct, with custard and fruity flowers.

Mouth: fresh and mineral, it tastes like fruits cut on slate.

Finish: lovely fruitiness, mostly peaches and nectarines.

Comment: another good Chichibu.

Score: 8/10

JS pulls out her own Chichibu London Edition b.2023 (51.5%, OB Ichiro's Malt imported by Speciality Drinks, 1949b, b#1843) to compare it with the above. The opinions are divided on which is better than the other. EG and I prefer JS's (notes here). pat gva prefers EG's.

EG pours his Real Dry sparkling white wine. Alcohol free (0.5%), it is meant to reset the palates and refresh the minds.

pat gva: Is that prosecco?"
EG: "Do I look like an Italian?"

Psycho tells a daft story. pat gva laughs so hard he chokes.

EG: "Too strong for you? 0.5%?"

Random nibbles
Nachos, biltong, nuts

3.217 16yo d.1997 A delicatessen shopping basket (55.6%, SMWS Society Single Cask, Refill ex-Sherry Butt, 609b) (EG)

Nose: farm-y and salty. One could say 'saltmarshes' with confidence.

Mouth: pearl onions, smoked prunes, smoked figs.

Finish: beautifully mellow, with a lick of smoke.

Comment: wow!

Score: 8/10

Gaija enters the scene and pours us a surprise one.

Mystery dram (Gaija)

Nose: super herbaceous, it has heather twigs, oregano and mizunara staves.

Mouth: juicy, a trifle pine-y, with a dollop of mountain-flower honey.

Finish: aromatic, it has oregano, twigs, bracken and dried roots.

Comment: we narrow it down to a middle-aged Bowmore for travel retail, but not the exact bottling, nor even the range. I trawl through my sample boxes to find another, similar expression, to no avail. Must have emptied it.

Bowmore Aston Martin 22yo b.2022 (51.5%, OB Masters' Selection, 12800b) 8/10

Gaija's Glenglass-socks

Bunnahabhain 1989/2001 (40%, Gordon & MacPhail The MacPhail's, JA/ACC) (Psycho)

Nose: gas, sewers, pickled onions.

Mouth: mellow, juicy, it develops a chalky, eggshell-y side.

Finish: soft, it dishes out orange pulp and pepper-topped custard.

Comment: one we have had several times. It is a competent effort. Others appreciate it more than I do. Of course, the competition is fierce, today.

Score: 7/10

ruckus and EJ join the gang.

3.213 18yo Fresh, inviting and energetic (56%, SMWS Society Single Cask) (JS)

Nose: dry and citrus-y, it has orange peels and the bitter oil that comes with that.

Mouth: citrus-y, crystalline, it veers towards leather.

Finish: sweet and citrus-y, it showcases cherries (EJ), candy sweets (JS) and Mon Chéri (EJ).

Comment: JS pulled this out last minute to have it against 3.217. They are wildly different. Full notes here.

Score: 8/10

PS asks if he may open the door for air. YdS is fanning herself with a napkin.

JS: "I'll give you a fan."
pat gva: "She's got a fan. It's Chinese."
YdS: "It's not Chinese. It's international."

EJ: "How do you pronounce it? Glen-glass-ow?"
PS: "Glen-glass-okh."
EJ: "Glen-glass-sock."
Psycho: "Kh. Like Mo-kh-ammed."
JS: "That is why you get stopped at airports!"

Poit Dhubh 30yo b.2006 (43%, Pràban na Linne 30th Anniversary Edition, b#230) (tOMoH)

Comment: pat gva and elskling show no interest at first and are dubitative when I insist. They seem pleasantly surprised when they finally do try it. Full notes here.

Score: 8/10

ruckus teases EJ about ageing.

tOMoH: "What are you doing with this guy?"
JS: "He's very competent in his cooking skills."

Invergordon 37yo 1972/2009 (46.6%, Càrn Mòr Celebration of the Cask, Bourbon Barrel CC#60478/63675, 259b, b#236) (JS)

Comment: chemical to start with, it paves the way for peach and almonds (pat gva). ruckus finds blackcurrants. Full notes here.

Score: 8/10

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

Comment: full notes here.

Score: 8/10

Psycho: "Why are you looking at me like that?"
EJ: "Because you're sexaaaaaaaay."
ruckus: "She's very good at lying."

Others have the following in no particular order.

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

Inver-Regal (43° Gay Lussac, J.H. Wham & Son (Largs), for testing purposes only, b. pre-1991) (tOMoH)

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

Laphroaig 28yo b.2018 (44.4%, OB Limited Edition, Quarter Casks + Bourbon Barrels + Sherry Butts) (tOMoH): especially for Psycho, who had left when we tasted it last month.

Abhainn Dearg b.2023 (61%, OB X Cask Type, PX Cask) (tOMoH)

Braes of Glenlivet 22yo 1989/2011 (60.2%, The Scottish Liqueur Centre for Càrn Mòr Celebration of the Cask, Bourbon Hogshead, C#1051, 267b b#69) (JS)

Bladnoch 20yo 1990/2011 (60.6%, The Scottish Liqueur Centre for Càrn Mòr Celebration of the Cask, Bourbon Barrel, C#30005, 194b, b#131) (JS)

(pat gva asked about Càrn Mòr, yesterday)

Laphroaig 10yo (90 U.S. Proof, OB imported by Julius Wile, b. ca. 1980s) (pat gva)

Bruichladdich 20yo 2001/2021 (53.1%, Sansibar-Whisky, Sherry Hogshead, 318b) (elskling)

It is close to 20:30 when the last ones leave. Precious moments.