02/03/2026 Unfinished business MkII (Part 2)

Dailuaine 46yo 1973/2019 (45.1%, Hunter Laing Old & Rare A Platinum Selection, 231b, b#151): nose: one sniff and it is heaven already! Green grapes, sultanas and a crisp Chablis. This is light, ethereal and very, very fruity. One could explore this for hours and never suspect how long it has spent maturing in oak, so fresh and vibrant it is. At the same time, it is not without complexity -- far from it! It has a whiff of brine and a minute wood scent limited to an oiled kitchen table made of birch. Then, it is waxy (Mirabelle) plums and physalis, unripe apricot displayed on a hay bale, a pair of wellies worn once or twice indoors (to try them on, you know), distant cheese (Pié d'Angloys, freshly wrapped)… Yes, between the hay and the freshly-made cheese, it develops a countryside allure, for a bit. It is not long before we are enjoying white wine again, however. Tilting the glass adds raisin soaking water to the mix. The second nose is fruitier yet, with baked Mirabelle plums, apricot jelly stewing in a cauldron, and distant forsythia (which is a flower, not a fruit, I know). We still detect that subtle cheese reference, now closer to Brie, still not overly ripe. It must be a British cheeseboard: soft-rind cheese, not very ripe, a bunch of grapes (green and dark, now) and a celery stick, fresh, fruity, vaguely nutty and, well, cheesy. Mouth: mellow, it prolongs the wine-like quality of the nose with squashed grapes (skin on), plum skins (which hints at orange wine) and fortified wine -- Fino comes to mind, though not as mineral; Manzanilla? Chewing pours sultana soaking water on the lot -- water that was warmed on a wood fire. It grows a soft bitterness, likely sultana stems that were also soaked in the same water, candlewax, plastic grapes... This is insanely good! The second sip appears more acidic; it has a dash of orange wine, cut grapes soaked in said wine, and an ashy touch that each chew amplifies. To say it is burnt-vine ash may be a stretch of the imagination, but it still comes across as fruity, ashy green grapes, in a Sauvignon-blanc kind of way. Finish: warming and comforting it still retains that fruity, waxy freshness. Grapes, real and plastic-y, both green. It has a tiny dryness akin to that left by a glass of Fino, and a sprinkle of ashes. It is a long finish, strangely plastic-y, waxy, fruity. Once more, one would be hard pressed to guess that this has spent forty-six years in oak, so unwoody it is. Brie rind re-enters, timidly, which suggests a faint lactic-acid note. The second gulp drops beach pebbles into the wine, polished by millennia of tides, yet with none of the salt. It is resolutely grape-like in flavour: a drop of white-wine vinegar and grape-pip oil complement the grape-y story. On the late tip, the finish introduces warmed prunes, darker, earthier and a little hairier, reminiscent of Madeira or Pedro Ximénez, rather than Fino or Manzanilla. Amazing. 10/10

Glen Grant 46yo 1966/2013 (45%, Gordon & MacPhail specially bottled to celebrate Gordon & MacPhail being awarded The Queen’s Award for Enterprise for International Trade, Sherry Hogsheads, C#5062+5063+6717, AC/ACBH): nose: this is less shy with the wood and shows its age a bit more clearly. We suffer a slap of rancio, then catch oiled shelves made of oak, a pile of logs for the fire, and woodworm-riddled old doors to secret cellars. Little by little, that opens up and allows other aromas to filter through: blue- and blackberry jams, amber honey setting slowly, embers cooling off, and dried currants stored in a yellow corrugated-plastic container (think of that brand of cocoa powder). Breathing time makes this nose more discreet, save for the embers, which become warmer, augmented with cut plums and blueberries. We also spot hazelnut paste smeared on a wooden cutting board. The second nose unfolds an odd mix of pipe tobacco, chalky masonry dust, grout, grated prune, charred wood and musty clay from a mushroom cave. What a ride! Mouth: rancio it is! Prunes, syrup, a pinch of dark earth. Chewing exposes just how sweet this is: it explodes with rehydrated raisins, before moving to dried figs and dates, which is to say earthier dried fruits. Madeira wine joins the party, as do stewed grapes, a spoonful of dark honey, and raisins and currants aplenty. The second sip converts raisins into sultanas and Smyrna, and adds preserved ginger slices dripping with syrup. Retro-nasal olfaction picks up whispers of tropical fruits (dried mango slices, dried apricots) and oily Virginia tobacco. The palate is now both sweet and gently smoky, which, if unexpected, works very well. Repeated sipping brings forth chewing tobacco and a lick of tannins to supplement the sultanas that remain the loudest. Finish: it continues in the same mood: a cascade of raisins and prunes (though no syrup, this time), earthy, borderline rubbery. Honestly, there is less wood involved, here, perhaps a gentle patina, or a build up of dark honey. It shows a thin bitterness, yet namedropping coffee would be inaccurate. At a push, Mokatine would be closer -- or caramel. Lastly, we have Paxarette and oily-tobacco pouches made of worn-out soft leather. Despite all that, this is the first dram of the series in which the dilution is noticeable, if one wants to be pernickety about it. Although absolutely not weak or thin, it feels less coating, even at the commendable strength of 45%. The second gulp pours a drop of green-grape syrup on Virginia tobacco, spreads honey onto the seat of a rustic Condroz chair, and mixes sultanas with earthier, rootier candied ginger. It may be a bit behind the previous dram, but larger gulps elevate this from very good to excellent. I like it better than the first time. 9/10 (Thanks for the dram, JS)

99.13 31yo 1980/2011 Exotic scenes in a Bedouin tent (43.8%, SMWS Society Single Cask, Refill ex-Bourbon Hogshead, 98b): nose: tasted blindly, one would be excused for thinking this is another Sherry maturation. It has got rancio and pickle brine more pronounced than any of the preceding drams, some of which were from Sherry casks. That said, pickled pearl onions quickly fade away and make room for rows of books on honey-golden wooden shelves, followed by toasted sourdough and almond butter. Each sniff reveals deeper meaning as the honey jar divulges plastic tubs of chocolate spread, itself giving way to wooden cutting boards, followed by baked papaya and lukewarm tin cans. It then drops a dollop of mild mustard onto the papaya, before coming back to tin -- this time, tin cutlery used to cut the papaya on a slate. What emerges the most is the knife grating against the slate. In the background, surreptitiously, a baked mango rises. It never shouts, content to satisfy only the inquisitive noser. The second nose has tobacco (cigar leaves, to be precise) and faded aromatic herbs (marjoram, rosemary twigs, thyme brush, lovage seeds) -- oh! nothing brash, really; it is as subtle as possible. In fact, it could be tumbleweeds. That all turns fresher, more vibrant, at some point: mint or sage twigs, dry lime leaves. Tobacco follows closely, then quince jelly, less sweet than membrillo. Mouth: velvety on entry, it feels calm yet complete. The modest ABV is largely sufficient, and the fact it went down naturally, rather than by adding water, gives the impression it kicks more than the previous dram, despite the lower strength. Chewing opens the floodgates to honey, chocolate spread and mango paste. One may be tempted to say fig relish, yet it is not as sweet, and certainly does not have the pips that would give such relish texture. Suddenly and without warning, the whole mouth is filled with a gentle smoke -- smoke from burning fruit-tree wood, toaster smoke (where sourdough touches the resistance), grilled fruits. The second sip has a noticeable lick of metal. Then, it reignites the pickled-pearl-onion fire, albeit briefly: that soon turns into moist cigar leaves and tropical fruits, as if one were alternating between drinking fruit juice from a tin cup and sucking on an unlit cigar. Exquisite, I say. Repeated sipping suggests a blend of Fino and Riesling. Finish: it is an explosion of slightly-smoky fruit jams that splatters dusty old metal (zinc or cast iron). Mango skins rubbed on a zinc plate, papaya in a galvanised-steel bucket, a puff of smoke from a canal-boat's boiler room, dried cranberries with a dusting of ground cumin, candied cubed papaya and cubeb. The second gulp cranks up the cigar impression; it has dry smoke, but also nicotine and, once again, tOMoH is pushed to think of Paxarette, for some reason, although it is more likely oily tobacco in a tea bag and a spoonful of elderberry or prickle-pear jelly. The smoke is increasingly acrid while remaining soft, overall, and the whole feels a tad acidic to boot. Smoky quince jelly kept in a faded-suede pouch, probably. Imagine filling an Aosta wineskin with quince jelly, then blowing cigar smoke into it -- ha! ha! Look, I could write another ten pages about this, but what would the point be? It is better than last time, if that is possible. No wonder it made me fall in love with the distillery, when it was released. 10/10

27/02/2026 Unfinished business MkII (Part 1)

A rerun of the historic 2024 tasting of the same name.

Tomintoul 46yo 1967/2013 (47.6%, The Whisky Agency, Refill Hogshead, 215b): nose: phwoar! (already) Here is a mix of ripe grapes, plums, rehydrated raisins and crayons. Perhaps it has a whiff of scented pencil eraser too, yet it does not smell rubbery at all. That quickly becomes blackberry paste or jelly, and even sirop de Liège. Apricots and nectarines follow, especially nectarines, with their waxy skin, then dark grapes that are growing a veil of lichen. Crayons sigh in comfort before disappearing into the background, in time for the whole to turn a lot juicier. Grape juice, plum juice, pressed nectarines, a dash of prune syrup, smashed myrtles and blackberries... Jacob Ree-ZOMG! what a tantalising nose. With a bit of fantasy, one may catch a soft whisper of smoke, yet it is really a fruit basket in a room that happens to have a coal stove. It certainly is not a strong feature. The second nose adds brambles and currants. It comes closer to a berry bush, but remains well fruity. In fact, it soon runs back to grapes and rehydrated raisins. It has hints of umeshu before slapping this taster in the nose with pineapple slices and juicy grapefruit segments. A custard-stained wooden board quickly comes to the rescue and ushers the fruits away. We are saved. Later yet, we have a dusting of confectionary sugar -- or cosmetic powder, come to think of it. Mouth: unctuous, mellow, it follows the trail carved by the nose, with fresh and rehydrated fruits, maybe stewed ones too. Raisins and grapes, plums and prunes, blueberries. Minimal chewing adds (all sorts of) oriental delicacies, starting with honey, and, via Medjool dates, landing on rose water. It has a soft note of wood too -- and, after forty-six years in a cask, how could it not? -- but that is no match for the growing rose-petal jelly that takes over. Dates remain in the lead, however. The second sip has a bolder acidity: we find green grapes, now, unripe gooseberries, and even Chinese gooseberries. Chewing restores the mellow fruity side we have come to know and love, with the acidity consigned to the back benches, in the form of stewed berries and rhubarb. More chewing brings soft candied grapefruit peel and stem ginger. Yum! Later on, we perceive a pinch of birch sawdust. Finish: here too, it is oriental-dessert heaven. Medjool dates, raisins (rehydrated or not), dried plums and apricots, prunes. The finish is a little woodier, with honey-golden oaken jewel cases and polished-walnut dashboards. Nevertheless, it is those dates that speak the most loudly, while remaining distinguished and elegant. The second gulp takes on a pastry profile, bilberry tart or gooseberry turnover, augmented with mixed peel and thin pouring custard. It still has a gentle acidity that flirts with a minute bitterness, which suggests the use of underripe fruits in that pastry. The more one sips, though, the redder the berries, and, therefore, the riper. Smoked strawberries in a shortcrust case with a drop of pouring custard, warm rhubarb compote spread on a slice of bilberry tart, peach clafoutis sprinkled with ginger powder, poached pears on a soft waffle, and it ends with chewy fruit sweets that have lost their potency. Phwoar! 9/10 (Thanks for the dram, JS)

Teaninich 46yo 1975/2021 (47.4%, Sansibar JD’s Personal Choice No.4, Bourbon Hogshead, 158b): nose: this one too has an ethereal quality that only long ageing can impart. It is a trifle vegetal and flowery, with bunches of honeysuckle and sarcococca, albeit less exuberant than those can be. It has some herbs too, probably mint and lemon mint, Thai basil (at a push) and bay leaves, yet it would be an exaggeration to call it herbal. No, the dominant are the little flowers. Several sniffs in, it acquires citrus foliage (bergamot, tangerine) and vine leaves coated in marmalade. Then, that turns into pastry: we find ourselves with a piece of lime-drizzle cake under our nose, sweet-but-lean, fluffy and appetising AF. A generous dollop of warm plum-and-apricot jam follows, which adds to the pastry impression. This nose is a slow burner, but when it gets going, it will not stop seducing. After thirty minutes of breathing, the second nose, is more assertive. Unexpectedly, it has strong aromas of toasted sourdough. A little attention helps detect grapes and plums on a barbecue grille too -- a complete surprise! The flowery notes from earlier have morphed into an elegant Cologne. Wood follows shortly, cut brambles and fruit-tree branches. Mouth: soft and sweet, it is pretty timid upon entry. A spoonful of apricot jam, maybe tangerine marmalade, cold yuzu tea. Chewing unveils a much-bolder number, one that deploys plenty of wood (old acacia shelves), stem ginger and fresh honey. With that wood comes a tiny bitterness that is soon overrun by honey. The undeniable sawdust, white pepper and galangal shavings that appear are overcome by jam and marmalade just as promptly, until we can only perceive bush flowers (sarcococca confusa again, honeysuckle to a lesser extent). The second sip paints a stark contrast: it starts off all leafy and bitter, and feels similar to biting into ivy leaves (do not try!) It takes a few seconds to regain composure, past which it provides citrus (foliage included) and the honeyed wood from earlier. It has a touch of ozone too, perhaps hair lacquer mingling with berries (wild strawberries, rosehips, bilberries). Finish: it somehow becomes leafier again, crushed bay leaves and vine leaves filled with stem ginger. A pinch of dust permeates every aspect of this, whether it is ginger powder, ground white pepper, sawdust, or sodium bicarbonate. It is much less sweet, at this stage, and whatever citrus is left is presented as ground dried peels, rather than candied, or as marmalade. That makes for a more-robust finish. Some may regret that. The second gulp is in line. Dusty citrus foliage, bone-dry orange zest, dried lemongrass ground to a fine powder and, just maybe, amchur. The contrast between sweet citrus and dry powdered spices repeats with each sip, but it never becomes monotonous or predictable, let alone boring. Fascinating dram, in fact! 9/10

Dumbarton 46yo d.1964 (47.4%, Hunter Hamilton The Clan Denny, Refill Hogshead, C#HH7542): nose: this smells like an open bottle of acetone next to a plateful of toasts at the breakfast table. Gingerbread follows, with blackberry pancakes in tow, and blackcurrant-jam residue on the warmed tin lid of the jam jar. That blackcurrant becomes so distinct it is Invergordonian, but that toasted bread is the differentiator. We catch a spoonful of Demerara sugar, almost immediately joined by smashed berries of a redder kind; raspberries, mulberries, boysenberries, dark cherries. The tin and (white) bread are never too far behind, mind. The second nose untoasts the bread: it is now spongy, almost crumpet-like, slathered with jam. Why anyone would put jam on an untoasted crumpet is a mystery to me, by the way. Each to their own. It works on the nose anyway. And then, hot tin helps it stand up. Is that pineapple bark, in the long run? Mouth: ooft! Pure berries or currants juice upon entry. Ten seconds in, tin comes into focus too. Chewing releases a torrent of smashed berries of all colours (blueberry, blackcurrant, strawberry, mulberry, blackberry, cranberry, gooseberry, physalis). The acidic touch at the top of the palate seems to be saying that blackcurrant is the top dog, but not by much. This turns a notch woodier, after a while, mostly brambles and some may detect a drop of liquid glue, although it is discreet. The second sip is as unsubtle as they come: it is berries jam on warm crusty bread, plain and simple. Looking for it with intent, we could isolate vanilla custard dotted with açai berries, or blueberry cheesecake. Besides, there is a lick of warm tin. However, really, it is jam and bread. Repeated sipping brings a chalky feel to the gums. Finish: the initial hit is that of cellophane, interestingly enough. It does not have much of the glue that some grains may showcase, but it is definitely in the solvent quadrant of the spectrum. Past that cellophane, it rolls out dark berries again: blackcurrant, huckleberry, bilberry, açai berry, Halle Berry, black raspberry. It is a never-ending finish that brings back Demerara wrapped in cellophane. The second gulp has that same cheesecake from the mouth, berry-flavoured toothpaste heated to the temperature of compote (not that horrible strawberry stuff for children that tastes like chemicals), a few drops of pineapple juice, but mostly berries. Even elderberry cough drops make a late appearance, as does a refreshing tingle that is probable menthol more than camphor. Delicious! 9/10

29/01, 22/02, 23/02/2026 Belgium #11 -- Calling last order

A tasting in three parts. It is impossible to gather everyone on the same night, so the groups are split thus:

29/01/2026: kruuk2, ruckus, JS, tOMoH

22/02/2026: Psycho, adc, ydc, GD, tOMoH (JS joins briefly)

23/02/2026: Bishlouk, red71, STL, sonicvince, dom666, GN, tOMoH (Psycho joins briefly)

The below is a synthesis of those nights. All drams are poured blind. All bottles (except #5) are either empty or contain so little that they will never be served again.

Dram #1

Nose: shoes and leather (ruckus), warm and humid leather (ruckus). kruuk2 and ruckus both agree that this is not a light whisky to start with. adc finds it light and subtle all the same, flowery and perfume-y, and finally settles for Highland-coo dung, while I detect brine and cardboard. red71 finds it pleasant, with notes of hard cheese (Pecorino). Bishlouk calls is very classical, probably a Speysider from a Bourbon cask. sonicvince calls it mineral, to which Bishlouk and dom666 object that it is vegetal.
Mouth: an old man's whisky (ruckus) -- and, indeed, it is toffee and old cardboard, which supports kruuk2's comment that "it tastes like whisky". "I like it, it's a perfect day for this" (adc). Psycho says it is lightly woody, with dry wood and spices (Psycho), whereas GD has pepper and finds this sticks to the gob. Bishlouk sees a classic Speyside palate.
Finish: "whisky as it is traditionally understood" (kruuk2), "the kind of drams one drinks with one's cocker spaniel by the fireplace" (kruuk2). A light aniseed touch and honey (ydc), a tad nondescript (Psycho) and spicy again (GD). sonicvince spots coffee beans where Bishlouk has a slight astringency. He adds it is a tad vegetal, but a classic Bourbon cask nonetheless.
Comment: a few timid guesses, none a blend. adc is reminded of that Isle of Jura, calls it light as a Lowlander, yet characterful as an Islay. My notes are here.

Sandy Macnab’s Old Blended Scotch 5yo (40%, Macnab Distilleries, b.1980s)

tOMoH: "What do you think, GN?"

GN: "I should have had a larger sample. It is hard to tell what I think with so little."
STL: "GN just confirmed he is part of the same family!"

Dram #2

Nose: Haribo sweets or Fraises Tagada (kruuk2 and ruckus), flavoured vodka (ruckus, who is about to be banned). adc finds it bolder than the first and a little smoky, with a whiff of iodine. Psycho, on the other hand, talks about an orchard. GD confirms it is fruity, despite adc calling it woody. Psycho, ever the pacifier, declares fruit-tree wood. adc finds caramel, toffee (but no salt, ydc adds), Quality Street's Toffee Penny (adc and ydc) or biscuit (Psycho). ydc smells five-spice mix at the baker's, not quite the same as speculoos spices, but close. sonicvince gets varnish and overripe fruit. Bishlouk detects menthol.
Mouth: kruuk2 declares that the Haribo sweets are lost, while ruckus utters a simple "50%?" (spot on). GD calls it explosive and buttery, when ydc identifies quince and peach. Dry upon entry (Bishlouk), STL soon says it has balls and operates a noticeable shift in horsepower. Beyond that, it is woodier (Bishlouk) and offers rancio (Bishlouk). STL also finds it spicier, once his taste buds are accustomed to the brute force.
Finish: kruuk2 wonders if it is a grain. adc finds it "not bad," even if she is not taken by the first gulp. She acknowledges that one needs to go to it and the more she tries it, the more she likes it. When red71 calls a bitter touch, GN specifies ashes.
Comment: even after the reveal, ruckus and kruuk2 struggle to recognise the distillery markers. This makes GN think of Balcones Brimstone. My notes are here.

Lochside 21yo d.1981 (50%, Lombard Jewels of Scotland, Bourbon Cask, C#607)

dom666: "I have an appointment with a Lithuanian [woman]… for work, yeah?"
tOMoH: "She will be working. Not you."
dom666: "No, I'm giving her..."
GN: "Money!"

(The above is, of course, to tease dom666, not to make a sweeping comment about Lithuanians.)

Dram #3

Nose: "this speaks to me less than #2," ruckus tells us, while kruuk2 finds it more discreet, even if he admits the softness leads to fruits. adc and ydc find it leafy and vegetal, with adc adding that it is laurel leaves in the sunrays. adc goes further and names it assassinated foliage, when Psycho detects cedar and encaustic. adc then finds it softer and less sulphurous than the Lochside, which means this here is more to her taste. GD finds it spicy (again) and has liquorice, followed by apples or Calvados. Bishlouk, never prolific with the praises, calls this extraordinary, a nose that throws stuff in one's face (which makes red71 think of dom666's Lithuanian). red71 finds it Littlemillesque.
Mouth: ruckus finds it more interesting in the mouth (a phrasing that Bishlouk would undoubtedly latch on to, were he there on the same night). adc is not taken by the first sip of this one either. Psycho finds cough drops, while ydc has subtle berries -- perhaps strawberries. She says it is hard to pinpoint, but then starts talking about Fraises Tagada. "Indescribable," says Bishlouk, who says it shoots stuff in all directions. sonicvince reckons it is too syrupy to be a Littlemill. dom666 announces lychee.
Finish: kruuk2's favourite so far, and ruckus likes it too. Hay (adc), bison herb (adc), grasses (adc). It is warming (GD) with a very-long finish (Psycho).
Comment: once revealed, ruckus and kruuk2 acknowledge the fruity Irish profile. adc, after a lukewarm welcome, loves it. On the third night, many ask me to order them a bottle of this, if available, with sonicvince calling it one of the best whiskies he has ever tried. Tough luck finding one. GN liked the first two drams more, on the other hand. My notes are here.

Midleton d.2014 (unknown ABV, Duty Paid Samples, Double Charred Bourbon Cask)

adc: "What are Fraises Tagada, actually?"
Psycho: "The strawberries of horses."

Dram #4

Nose: "a grain?" (ruckus) Indeed, ruckus detects vanilla, pastry and raw butter shortcrust, whereas kruuk2 notes yeast. ruckus finds it rather closed, stuffy and fusty, if not mouldy. On the other hand, GD detects honey and ydc dried and shell fruits (mixed peel, almonds, hazelnuts, pecans). adc finds it very pleasant. sonicvince has vanilla where Bishlouk spots medicinal notes and cough syrup. STL and sonicvince confirm custard, or even butter (STL). GN suggests shortbread.
Mouth: ruckus notes that it punches pretty hard. GD spots chilli (he is easily affected by spices, it seems) where ydc has torrefied cocoa and coffee beans. She also has caramel and a whisper of ginger (which adc has too). Psycho calls it acidic and pungent. When GD mentions light soy sauce, Psycho counters with dark soy sauce. Far from that, Bishlouk notes vanilla and spices. GN continues his biscuit trip with Palets Bretons, which are a local type of shortbread.
Finish: dry, with a note of coffee (kruuk2). ruckus and kruuk2 settle on Mokatine, which is pretty accurate a descriptor. adc finds it a fleeting note that works less well -- she calls it a bit rough. ydc talks about acetone. "The taste is fleeting," says sonicvince who is left with but the tingle of alcohol, although he says it retains a buttery side too. 
Comment: JS likes this a lot. sonicvince finds it formidable, meaning enjoyable and indomitable. My notes are here.

Glenallachie 14yo 2000/2014 (57.3%, Chivas Brothers Cask Strength Edition, B#GA 14 006)

Dram #5

Nose: fresh and spicy (ruckus), candied cherries (ruckus), reminiscent of Mon Chéri without being exactly similar (ruckus). ruckus and kruuk2 find a lot of sweet jam ("not a jam for someone with diabetes," says kruuk2). Then, it is dust (ruckus), sour dust (ruckus). "Or is it my studio?" asks ruckus, who still finds it a tad sour. "Not convincing," says adc, who does not like anything at first contact, today. She adds that it is almost inexistant. GD, however, finds cow dung in the summer, which is to say it smells herbaceous, unlike what cows defecate in the winter, when they eat only hay. Bishlouk can only smell pure alcohol, red71 detects spices and adds that this will clearly "unpot" one.
Mouth: some spices here too (ruckus), industrial (kruuk2), engine grease (ruckus), a server room (kruuk2), an old computer whose fan is full of dust (kruuk2). Psycho finds it characterful and very good. ydc calls it very aromatic. For sonicvince, this is salty on the tongue, or peppery, according to red71, who adds that the nose and the palate are disconnected, as if they belonged to two completely separate whiskies.
Finish: in the medium run, alcohol blows up in one's face (kruuk2). ruckus finds it even dustier and more industrial in the empty glass. "The tip of the tongue spots Highland-cow dung" (adc). ydc is "all warm inside" and says this "unpots" (meaning it kicks so hard that one is thrown out of one's pot -- if one is a plant). Psycho agrees to the warming adjective and GD notes that this too sticks to the gob. red71 finds that it stings. He and Bishlouk observe a deluge of black pepper.
Comment: it is a smidge brutal, of course, but what a dram! This is less adc's thing, tonight. It is universally recognised as a whisky that punches on in the face. My notes are here. 

57.4 15yo 1979/1994 (63.1%, SMWS Society Cask)

dom666: "My great-grandmother lived in Scotland. She left her husband after five kids: she had had enough of being a reproduction machine. She came to Belgium, remarried and had two more children. I don't know why."
STL: "To get her residence permit!"

Numbers 2 and 3 are inverted on this picture

Dram of the day:

• ruckus: Midleton
• kruuk2: Midleton
• JS: Glenallachie
• adc: Sandy MacNab, Midleton
• ydc: Glenallachie, Lochside, Glen Mhor, Sandy MacNab, Midleton
• GD: Midleton
• Psycho: Lochside, Glen Mhor
• STL: Midleton
• Bishlouk: Midleton
• sonicvince: Midleton
• red71: Midleton
• GN: Lochside
• dom666: we will never know

Good times, as usual.

23/02/2026 Kilchoman

Kilchoman 6yo b.2024 Port Cask Matured (50%, OB, Ruby Port Casks, 24/96) : nose: a bold slap of tarry mud and ink. A few seconds of opening up and we have whelks sprayed with diesel, tarry sands still wet from the lapping, iodine, crushed seashells and India ink, followed by greasy earth. It peddles some smoke too, of course, somewhere between smoked lobster and barbecued shrimps, between barbecue sauce and teriyaki sauce. It may well have a soft whiff of dairy too, yet that could also be this taster's mind playing tricks: after all, Kilchoman is known for having a yoghurt-y profile. It is certainly not pronounced enough here to be affirmative. The barbecue side, on the other hand, is hard to deny. The second nose is a tad fruitier; it displays roasted apples, baked plums and dark grapes rolled in soot. Mouth: barbecue indeed. Charred pineapple rings, charred marinated ribs, teriyaki again. Chewing dials the char to unhealthy levels, with beef turned black and crusty, yet somehow retaining some juices, a fireplace-cleaning kit, pineapple falling into black dust. Then, gradually, we progress towards seafood, also charred to bits. Whelks, cockles, winkles, all charred to ashy dust, then sprinkled with petrol. The second sip welcomes peaches, at first raw but ripe, then juiced and sprinkled with with charcoal gratings. That latter note takes over in seconds and brings in its wake a dash of lemon juice. Perhaps it has pomelo zest too, in amongst all that soot and grated charcoal. Finish: softer than anticipated, and much more vegetal. Here are dried algae, dusty lichens, empty vases, mosses crumbling to dust. Oh! and, of course, char and diesel join shortly thereafter, albeit more discreet than they were on the palate. The second gulp feels more acidic, with a mix of citrus (pomelo) and berries (cranberries) jousting with drying charcoal and soot. Immediately behind them are those dried algae, still clinging to en empty vase, windthrow in the coppices, decades-old cut branches entirely covered in lichen. That obscures the fruits a bit; they are definitely there, but in the shadow of other, bolder notes of dried and burnt vegetal matter. This is good. Where is the influence of the Port, though? 7/10 (Thanks for the sample, adc)

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)