10/11/2025 Ardnamurchan

This is the leftover from Thursday. Instead of forcing it down on the night and regretting it the following morning, I put the remainder of the dram in a vial kindly provided by DW to try in better conditions later -- now.

149.17 9yo 2016/2025 To sup by starlight (61.7%, SMWS Society Cask, 1st Fill Spanish Oak ex-PX Butt, 638b): nose: it is very briny, today, with pickled herring and distant gherkins. Next up are a drop of pitch-black ink, crayons and plasticine in a smoky bothy, as if one had decided to practise visual arts in the middle of nowhere, between two legs of a long mountain trek. It settles for plasticine in brine, which is unusual, and adds some flowers, maybe chrysanthemums or such, in a green-plastic planter on a window sill. Indeed, it has a subtle earthiness too. The second nose takes us to a drinks cabinet, with brandies, liqueurs and oiled mahogany, as well as lacquered cigar boxes. Mouth: sweet and orange, this has cough syrup and candied citrus. Marmalade, liquorice sweets, a drop of camphor. Chewing adds jelly capsules and flower sap. It takes a few seconds for the taste buds to clock how powerful this is. When they do, it becomes a procession of camphor, peppermint, liquorice bootlaces and a dollop of tar. It stays a little fruity, with dried orange peels, as bitter as that reads, and adds rubber, or melted Bakelite. The second sip makes the fruits juicier (tangerine, kumquat) and adds heather brushes (virtually none of the flowers themselves). Cured orange rinds, a drop of lemon juice and liquorice shavings. Camphor makes a timid comeback too. Finish: softer and fruitier here, this displays citrus slices and soaked segments (orange, clementine, mandarine) alongside darker notes (liquorice allsorts, honey-glazed black cumin seeds, rubber joints). It is a relatively long one, warming, adequate for this grey, rainy day, yet not tOMoH's preference. The second gulp delivers a kick of peppermint that fortunately transforms into orange peels (pretty dried out) and topped with white pepper from the mill. Decent, yet one of my least-favourite expressions from this distillery, to-date. 6/10

08/11/2025 November outturn at the SMWS

We are not here to do a PS and try the whole outturn thrice. We are here to complete unfinished business: JS and I were here on Thursday and could not finish our list of drams, because others kept giving us other things to try. How rude!, I know.

Today, only PS and GT are here whom we know. And they are socialising with another table, which means they will have less time to drown us in whisky.

44.193 20yo 2005/2025 Deep, rumbling intensity (58.1%, SMWS Society Cask, ex-Bourbon Hogshead finished in 1st Fill ex-Oloroso Hogshead, 206b): nose: well, the Oloroso maturation is not masquerading as anything else. It has earth and a syrupy sweetness, prunes and raisins (Corinth). Soon thereafter, it is dusty staves -- dare I say from a barrel? It certainly has dusty toffee that becomes more and more buttery with each sniff. Past the smashed prunes, the second nose has confectionary aplenty and ends with blueberry-scented plasticine. Mouth: boozy sangria, prunes syrup, pressed sultanas doused in new-make, toffee patties on white-hot stainless-steel plates. It also has red-chilli powder. The second sip seems even stronger and desiccating, borderline chalky and, in any case, searing. Finish: big and in line with the above, it is hot, syrupy and earthy, with hot caramel coating baked prunes and raisins. Here too, the second take is drier and earthier, if not chalky. The earth is very hot -- not scorched; just plain hot. The dried fruits now take the back seat -- a worn-out, crackly leather seat, that is. 7/10

70.60 16yo 2008/2025 Homer's delight (58.5%, SMWS Society Cask, 1st Fill ex-Bourbon Barrel, 158b): nose: delicate, ethereal, this has a flurry of pastry or confectionary-sugar-coated sweets. Sweet dust leaps out of the glass. Then, we have poached pears, baked peaches... and a drop of urine. That last one dissipates and reveals a herbal touch, bay leaf or oregano, before coming back to powdered sugar. Over time, it develops a lovely coffee-soaked-biscuit cake with a thick butter cream. Lovely. Mouth: if it still has pastry, it is now filled with citrus -- lemon, to be precise. There is a slight bitterness at play, with one bay leaf adorning lemon curd. We also have thyme leaves, which works well with these baked lemon turnovers. It is more custard-y at second sip and showcases more butter cream, before before the chalkiness returns that we spotted earlier. Finish: a pinch of aromatic leaves (thyme, oregano) sprinkled on top of a lemon-curd-filled doughnut. Or is that because the picture in the booklet has a doughnut? This is cracking! 8/10

Homer's delight -- geddit?

4.398 19yo 2006/2025 Tugboat tiramisu (63.4%, SMWS Society Cask, ex-Bourbon Hogshead finished in 1st Fill STR ex-PX Barrique, 281b): nose: smoked meat on the barbecue, merguez sizzling above incandescent embers, chorizo slowly dripping its fat over flames, then a blend of pitch and soup. Later on, we have a drop of syrupy peach nectar, shoe polish and rubber beads. The second nose is drier and drier, with earth and leather, perhaps some dark mushrooms, and a warm dog by the fireplace, who spent the day outdoors. Mouth: ooft! This is a lot more sherried than I would prefer, syrupy and wine-y. Chewing brings cut peaches, soaked prunes, rehydrated sultanas, green chillies, and piping-hot custard. The second sip has Fino splattered over fleshy fruits (apricots, peaches, plums), and it has compote too. Finish: here too, it is big and syrupy, with a more-pronounced earthiness. Peach liqueur, wine-cured apricots and plums. The second gulp is huge, sweet, it has lots of hot (apricot) compote and baked peach slices. Of all the sherried whiskies we try in this outturn, this is my favourite. 8/10

JN: "I had twelve beers, two shots of tequila..."
Punter: "You had twelve beers?"
JN: "Yes."
Punter: "But, you're... I mean, you don't look..."
JN: "Thank you."
tOMoH:"It wasn't meant as a compliment."

4.400 15yo 2010/2025 Savour the sweetness (62.2%, SMWS Society Cask, ex-Bourbon Hogshead finished in 1st Fill ex-Bourbon Barrel, 225b): it starts off with a veil of smoke, then slices of citrus (lemon and calamansi). The second nose has a touch of chocolate in a smoked citrus custard. It becomes more and more tropical with time, which is, of course, excellent. Mouth: sweet-citrus juice, calamansi juice, limoncello, no added sugar. It also has papaya cubes and candied pineapple cubes, chewy and bursting with flavours, only a smidgen of alcohol, despite the arresting ABV, which keeps it interesting. Finish: candied papaya and pineapple wrapped in a thin cloak of smoke. This is beautiful! The second gulp brings a hint of hay to boot. This just beats the Balblair and probably deserves 9. It is on par with the excellent sister cask we had last week. For tonight, it is 8/10

JN: "What can I do for you?"
Punter: "Nothing. I'm going to the toilet."
JN: "That's something you need to do on your own."
All: "Well..."
JN: "If you pay me enough..."

3.354 20yo 2004/2025 The crown jewels of ancient kings (56.3%, SMWS Society Cask, ex-Bourbon Hogshead finished in 2nd Fill ex-Oloroso Hogshead, 235b): nose: virtually no smoke, some fruit and a lot of butter. Peaches so ripe they melt in the plate, suede slippers, Mirabelle plums seared in butter. We find clay upon second nosing, earthy and moist. Mouth: ooft! I find this difficult. It has meat and lots of chalk -- lots of it! More chewing piles on the chalk until it is overly drying and chewy. This is like munching on Junior Aspirin, which is to say it retains a certain fruitiness, but is mostly chalky. The second sip is even chalkier, desiccating and challenging. Finish: long and fruity, it seems to have shaken off the chalkiness to only keep strawberry -- phew! The second gulp brings chewy fruity clay. Over time, it ascertains that fruitiness and becomes more and more pleasant. That palate, though... Disappointment. 6/10

GT: "Pour one dram [of 76.72], please."
DS [looks at tOMoH]: "Only one?"
GT: "Yes, one for JS."
DS: "What about tOMoH?"
tOMoH: "tOMoH sucks! [looks at punter from earlier] But I'm not going to the toilet with you!"

Bunnahabhain Mòine 7yo 2013/2020 (59.5%, OB for Feis Ile 2021, Bordeaux Casks Finish, 5166b, b#3720): nose: this is super earthy. It has squid ink, blotting paper, tarry clay, crushed seashells and razor clams tarred by a black tide. Mouth: well, it is very peaty, with a good dose of tarry sands and smoked seashells, but it also has bold fruits (fresh peaches) and the heat of red chilli. Finish: more tarry sands and crushed seashells, as well as smoked apricots. It is a bit one-dimensional, I guess, but respectable all the same. After a while, we get dried kelp and algae sprinkled with smoked-peach juice. 7/10 (Thanks for the dram, JN)

The venue closes, we are all encouraged to leave. So glad we were allowed to finish the session today, though! It made for a much more enjoyable moment and a better following morning. Not to mention the chance to chat with other people too.

06/11/2025 November outturn preview at the SMWS

Today is the first of two big days. The November outturn is so huge the SMWS is hosting two preview nights. Tonight is the first. I join DW, PS and Tm. JS joins us later on.

Before I even look at the menu, PS hands me his dram.

76.159 17yo 2007/2025 Catalan if you can (60.1%, SMWS Society Cask, 1st Fill ex-Oloroso Butt, 570b)

Comment: this is really souped-up Sherry, rather than whisky. It has syrupy prunes and lots of horsepower. A hot Sherry. 6/10 (Thanks, PS)

164.1 10yo 2015/2025 An embarrassment of riches (61.8%, SMWS Society Cask, 1st Fill STR Barrique, 265b)

Nose: boutique milk chocolate to start with, it quickly acquires berry liqueur. It follows up with spirit spilled on stainless steel. Time brings confectionary, while water increases the metallic shine.
Mouth: berry liqueur by the bucket and melted milk chocolate. It is pretty potent, though that does not hide the sweetness. The second sip sees a slight chalky chew.
Finish: glazed cherries, milk chocolate again, this time filled with a strawberry paste. It has a comforting breakfast-y allure, which fills me with content. It also has a fleeting touch of timid tropical fruits, at some point. JS says that water adds peanut butter.
Comment: from distillery 128, but distilled in their pot still, rather than their Faraday still. It convinces. 8/10

9.302 21yo 2003/2025 Perfume of the library's bookworms (57.7%, SMWS Society Cask, 1st Fill ex-Bourbon Barrel, 155b)

Nose: minty oilcloth, chococino, melted toffee. It is a tad buttery, with lily-of-the-valley or jasmine in the back. Later on, it seems to provide a whisper of tobacco smoke.
Mouth: nut spread on desert-dry crackers. The palate exhibits an impressive balance of dry and oily, augmented with chocolate-y stuff.
Finish: a continuation of the palate, bursting nutty chocolate spread is made even more appealing by ripe peaches. 8/10

PS enters a long hypothetical match between the new 112 and the new 121. Then he walks up to the bar and comes back with drams of both.

112.140 9yo 2015/2025 Berliner beer with a shot of woodruff syrup (58.5%, SMWS Society Cask, 1st Fill ex-Bourbon Barrel, 218b)

Nose: mentholated paste, crumbly biscuits, followed by custard-coated corroded metal at second nose. Warm radiators show up too.
Mouth: mellow, it has yellow fruits such as peaches, melon (DW) and pineapple. It has a surprising heat on the tongue. We get the peaches' stones at second sip.

Finish: potent, fruity, topped with a dollop of custard. Candied pineapple and papaya cubes.
Comment: lovely. 8/10 (Thanks for the dram, PS)

PS [about the next dram]: "It's a perfectly cromulent Isle of Arran."

121.121 9yo 2015/2025 Sparkling mango lemonade (61.3%, SMWS Society Cask, 1st Fill ex-Bourbon Barrel, 230b)

Nose: slightly-medicinal sponge cake, warm Lycra clothes, spandex. On the second nose, we find salted vinegar without the crisps and, perhaps, dishwater.
Mouth: green fruits (greengages), sparkly lemonade and a rubbery wetsuit. Hazelnut appears on the second sip, as do greengage and unripe kiwi.
Finish: not too long, it has honeysuckle fruit, green gooseberry and a hint of metal that lingers on the tongue.
Comment: the symmetrical number alone is good enough a reason to like this. One can read it forwards, backwards, or upside down. In addition, it is a perfectly cromulent Arran indeed. 7/10 (Thanks for the dram, PS)

DW makes a lot of noise about 29.301 -- specifically, how much he does not like it. He lets me smell it: it smells of smoky currants and Port, quite faithful to its Oloroso maturation. I suspect what he is complaining about is the pricing more than the taste -- and at £495 a bottle, it is hard to not see where he is coming from. JS wonders who will buy this; I remind her that not everyone has access to a venue to try it and will buy an aged expression from a specific distillery on spec. Not to mention some may even like this style.

The staff brings more glasses.

68.131 16yo 2008/2025 A shilling in the study (54%, SMWS Society Cask, ex-Bourbon Hogshead finished in 2nd Fill Toasted Barrique, 220b)

Nose: sanitary detergent or urinal cookies sprinkled with confectionary sugar. The second nose injects a whiff of dried fruits (dates and Smyrna raisins).
Mouth: it is both dry and syrupy, which does not compute. Smashed plums and lots of pressed currants. Very sweet indeed!
Finish: and the sweetness continues with a parade of Smyrna raisins and Mirabelle plums coated in Golden Syrup. 7/10 (Thanks for the dram, JN)

DW makes his way out with his new bottles in a suitcase.

JS: "DW is leaving a lot heavier than he arrived."
PS: "That's unusual! You usually leave me lighter than you came."

85.79 14yo 2007/2023 A drop of dessert (57.7, SMWS Society Cask, ex-Bourbon Hogshead finished in 2nd Fill ex-Sauternes Barrique, 254b)

Nose: this oozes oilcloth tablecloth from the 1970s. The second nose bears burning balsa wood.
Mouth: thick marmalade, and that is the texture more than the taste of orange. This has some pepper, somewhere too. It is juicy and citrus-y at second sip, with marmalade aplenty.
Finish: bitter orange marmalade, Seville style. Orange peels, stewed and coated in syrup. 7/10 (Thanks for the dram, JN)

Back to our regular programme. We have been here for three hours and are only two drams into a ten-dram tasting. Ahem.

19.105 22yo 2003/2025 Custard on marmalade on rye (52.6%, SMWS Society Cask, ex-Bourbon Hogshead finished in 2nd Fill ex-Oloroso Hogshead, 174b)

Nose: honey-glazed peaches and jasmine. Later on, it has tame incense and blue chocolate (cioccolato colorato). The second nose has talcum powder on tyre, or on bicycle inner-tube. That is augmented with a drop of lemon juice.
Mouth: earthy, woody chocolate spread (without nuts), a drop of raisin juice and a mineral note too, which is a little drying. Juicier at second sip, it has a lick of rubber with a dusting of talcum powder.
Finish: big, raisin-y, and, as the official notes state: "new car tyres and bramble jelly." 7/10

165.1 8yo 2016/2025 Smoked Thai holy basil (52.8%, SMWS Society Cask, 1st Fill ex-Bourbon Barrel, 248b)

Nose: peat-smoked hay, preserved lemons and a firm farm-y scent: cows' bottoms and leather boots in cow dung. It has preserved lemons in salty brine dragged through cow dung -- and that works! The second nose has strawberries, somehow.
Mouth: fruity and smoky, here are smoked lemons, farm paths in a lemon orchard dotted with grazing cows.
Finish: fruits in a greenhouse, with the gardener's rubber boots, dry lichen, an empty flower vase and lichen on beach pebbles.
Comment: aside a Mystery Malt by the Thompson Bros,, which is impossible to knowingly buy, this is the first independently-bottled Wolfburn. Hard not to think the distillery would be better known and regarded if the Indies had more access to it. 8/10

149.17 9yo 2016/2025 To sup by starlight (61.7%, SMWS Society Cask, 1st Fill Spanish Oak ex-PX Butt, 638b)

Nose: raisins, rancio and clay floors. It is a little prickly in the long run.
Mouth: big, plastic-y. We have cellophane and other clingwraps.
Finish: long, it has cucumbers, chandeliers and...
Comment: oh! forget it, I need a break. Provisional 7/10

We are halfway through our selection and I am a bit worse for wear. There is hardly enough time to continue anyway. The staff kindly agree to let us finish the session on Saturday. Phew!

In the meantime, PS is also trying 29.301, is also not convinced by it, and also has us try it.

29.301 27yo 1998/2025 To your heart's content (50.3%, SMWS Society Cask, ex-Bourbon Hogshead finished in 1st Fill STR ex-Oloroso-Seasoned Barrique, 82b)

Nose: ultra-processed sausage. It has a fattiness that is really noteworthy; I simply cannot pinpoint it. Also clay pots. The second nose brings burnt glossy magazines and burnt maraschino cherries.
Mouth: broken clay pots bathed in water, a plethora of dried lichen and freshwater algae, the encrusted waterline in an empty vase.
Finish: robust, this peddles empty vases and empty aquariums. Even upon repeated quaffing, it sticks to empty vases and dried algae. Over time, it develops inky lichens and crushed seashells, augmented with tar and strawberry coulis.
Comment: it is decent enough, if one does not take the price into consideration. Also: 82 bottles! 7/10 (Thanks, PS)

We will be back!

05/11/2025 Banffire Night 2025

Would you believe we have not had a Banff for two years? Well, not for Banffire Night, anyway. And we will not have one today again.

Last year was a special anniversary (not Banff's), and, for this year, I have another designated candidate. An opportunity too good to pass. An Arran, while fireworks are crackling outside.

Arran 11yo b.2024 Edition 2 -- Barrel Bonfire (50%, OB The Signature Series, Peated Quarter Casks, 14822b): nose: a deep and comforting smoke wafts to the nostrils, part lit candles, part cosy fireplace. Just what the doctor prescribed, on this November evening, when the weather is supposed to call for a woolly jumper and a pair of warm slippers. Of course, with the climate as it is in 2025, it is actually rather mild, tonight, but the effect is comforting all the same. Further, we find squid ink, linseed oil and dark-green paint dry-brushed onto an old wooden surface. There is probably a drop of diesel in a mugful of sea water, slightly harder to pick up. Mostly, this is smoky wax and old ink, so far, maybe smoked crayons. The second nose is a tad farmier: we see currants and berries trampled into oily earth. Muddy leather boots also come into focus, and, of course, we keep the smoky, waxy crayons. In the long run, dried algae and lichens cut themselves a path too. Mouth: initially velvety and fruity, the droplets that did not make it past soon start to tickle the lips, while the tongue is cloaked in smoke. A little chewing unlocks wax, plum-scented plasticine, blackcurrant-and-blueberry paste, all with the right dose of acidic, sweet and smoky notes -- and smoky crayons again. It procures similar sensations as nibbling a purple crayon rescued from a house on fire -- or so one would imagine. At times, it threatens to give bitter vines (the stems), but, just as it is about to do precisely that, it recedes, as if conscious that would not be a welcome addition. Instead, chewy blackcurrant drops bounce off the roof of the mouth. Perhaps a little thinner at second sip, it still dishes out the perfect amounts of smoke, jammy fruits (currants, berries) and ink (lighter, now). We get honey-glazed blueberries, cloudberries and physalis for the same price. Finish: smoked-blackcurrant drops indeed, now embellished with a soft layer of liquorice, shards of cassia bark and a pinch of salt. For one fleeting second, it has stagnant water filling up a peat bog, and it coats the tongue with charred peat -- charred and oily at the same time, which is unusual. The berries and currants are subtle, in this finish, and come either charred, or ultra-processed (as sweets). The second gulp is as smoky, yet juicier. Smoked nectarines, smoked kumquat, smoked lychee, even, smoked rambutan combine with ink to present a counterpoint to the sweets and burnt peat from earlier. Oh! it retains a hint of burnt hydrocarbons alright; it is more than a one-note whisky is all. In fact, it is more than a little complex. Excellent! I think this unpeated spirit matured in casks previously used to mature peated whisky works better than when Arran distills peated malt themselves *. 8/10 (Thanks for the sample, MR)

(*) Note from MR: "The malted barley used for this spirit was peated at 42ppm. It was one of James Mactaggart's experiments." I stand corrected.

03/11/2025 Balmenach-Glenlivet

Balmenach-Glenlivet 19yo 1961/1980 (46%, Cadenhead): nose: it presents a wonderful mix of apricot jam and honey-glazed sage. Then, out of nowhere, a cloud of thyme smacks one in the nose, almost smoky. Very seasonal. It continues with a proper thyme infusion, the kind mothers used to bathe their infant in to sweat out a cold, several decades ago. Now, let me be clear: the sweet, jammy side from earlier does not leave entirely, but it very much fades into the background, replaced by old copper coins in an old leather pouch -- so old, in fact, that it is all hardened and crackly. We find all sorts of old, oxidised metals, actually: copper, zinc, lead and iron, with a veil of dust covering all of them -- thyme dust. How comforting! Rustic cuisine for wounded souls, this is. The second nose is earthier and more root-y, with dried earth, dried galangal roots, dried sugar beets... Oh! Black shoe polish applied onto combat boots (ABL 1972, for those who know). That is augmented with a spray of windscreen defroster, which is well unexpected. Even more unexpected is that it works! Decaying mosses and sphagnum join later, akin to the residue at the bottom and on the sides of an empty freshwater aquarium. Mouth: it reclaims its jammy character on the tongue, with peach jelly, apricot compote and stewed Mirabelle plums. A bit of chewing pushes a metallic shade to the front, and we are suddenly invaded by sheet metal, steel, copper sheets and aluminium cans. Lurking in the background, herbs are obviously on the prowl, waiting for their moment to strike. It is sage and thyme again, a bay leaf or two, hawthorn and gentian. Further chewing adds tree bark, gently smoked. All those herbs and metal, naturally, provide some bitterness, yet it is a balanced bitterness: dry, and not at all a nuisance. Imagine a cup of green tea, perhaps. The second sip has stagnant water and dried algae encrusted on the sides of a glass vase. That is soon submerged by lukewarm coffee, then topped with caster sugar. As earlier, the undeniable bitterness is balanced by a pleasant sweetness. It even has soot, after a while, splashed with milk, and Mokatines, at once bitter and sweet. Finish: coffee-soaked custard-cream biscuits, mocha custard, and crème brûlée topped with lemon-thyme leaves. If that reads like a departure from the nose and palate, it really is not; it seems their logical continuation instead. Soothing, comforting, it will not allow the obvious bitterness to be anything else than a supporting act. How it achieves that is by putting the focus on creamy, sweet dessert-y notes: crème brûlée or panna cotta, custard, tiramisu, lukewarm cappuccino, or affogato. There are fewer herbs, here; a distant, lonely bay leaf in the custard, at most -- and why the hell not? The second gulp is in line, yet milkier. It is single cream, rather than custard, which removes nothing from the overall comforting feel. Superlative dram. 9/10 (Thanks for the dram, JS)

01/11/2025 All Saints at the SMWS

It was made clear to tOMoH that tOMoH should definitely visit the SMWS on the 1st November. There was, of course, no obligation, but Dr. CD would bring something special that tOMoH would certainly want to try. tOMoH is prone to FOMO, so, tOMoH is going to the SMWS.

Glenwyvis 4yo 2020/2025 (57.9%, OB for Christopher Davies, Oloroso Firkin, C#90, 48b): nose: a big Sherry maturation, with a little mineral touch (limestone, slate, brimstone) and smoke. It has an elderberry-like, rancio-y sweetness in the back, and a whiff of animal musk, warming and comforting (musk rat, water vole, or a fox's den). Later on, we have a whisper of Cologne too. The second nose has melted dark chocolate and cocoa-bean shavings. Mouth: big, it has a strong alcohol kiss, hair balls and an avalanche of juicy raisins. There is a lick of old, dusty boiler too, with corroded metal and, well, encrusted dust. The second sip is drier: limestone dust, limescale, brimstone again, sand paper, even. And then we come back to berries -- elderberries, blackcurrants and prunes. It has a drop of hot water too, in which Kluwak nuts have soaked. Finish: remarkably behaved, sweet, with a pronounced bitterness to round it off. The sweetness (raisins, prunes, cured peaches) lingers and leaves a comfortable glow. The second gulp is warmer, giving away hot zinc, hot coffee grounds and hot dusty boilers. My first Glenwyvis, and it is rather convincing. 7/10 (Thanks for the dram, Dr. CD)

78.90 10yo 2014/2024 Tempura gâteau train ride (57.9%, SMWS Society Cask, ex-Bourbon Hogshead finished in 1st Fill ex-Oloroso Hogshead, 192b): nose: treacle and Kluwak nuts. What!? Here is a note I have never used before, and now twice in as many drams. Anyway, this is full of beef stock, Bovril, stock cubes (Maggi, Knorr, you know the score). It also has dried mushrooms and root-y aromas. In other words, it is an earthy one. Burnt paper appears as one tilts the glass. The second nose has a fairly-ashy touch, whereas water reveals dark honey (tar-like, to be accurate). Mouth: strangely, it is prunes and raisins, rehydrated and mixed with burnt paper. Chewing adds sweetness... and spices! Curry powder, chilli powder, ground cassia bark, garam masala. The second sip is sweeter yet, with fruit jellies, candied angelica and chewy Turkish delights. Finish: huge, earthy and prune-y, it gains liquorice allsorts upon repeated quaffing. Perhaps we also detect Vegemite, though it is sweeter than that. 7/10 (Thanks for the dram, GT)

4.394 15yo 2010/2025 Pâtisseries and perfumeries (61.8%, SMWS Society Cask, ex-Bourbon Hogshead finished in 1st Fill ex-Bourbon Barrel, 232b): nose: smoked mud. This has a very farm-y and smoky profile, soon topped with lemon-drizzle cake. The farm-y tones calm down at second nosing, leaving fruits (some of them smoky) to do the talking. Mouth: oh! how lemon-y. White grapefruit, smoked pineapple, smoked papaya cubes (!) and a whisper of seafood (cockles?) The second sip is teeming with citrus fruits -- calamansi, pomelo, shaddock, Ugli fruit, maybe even cherimoya. Finish: huge (check out the ABV), it has smoked and preserved lemons and bright, sun-drenched hay fields. Fruitier with each sip, this falls under the weight of pineapple, grapefruit, pomelo and calamansi. Excellent surprise. 8/10 (Thanks for the dram, Dr. CD)

76.72 20yo 1989/2010 Sunday Roast (59.2%, Society Single Cask, First Fill ex-Sherry Butt, 565b): nose: pickle brine is soon joined by mussels in wine (it is a month in -ber, after all) and crushed seashells. The second nose brings preserved lemons and grapefruits, and even tame pastry, to an extent. Mouth: this is unexpectedly balanced. It peddles sweetness, fruitiness and a mineral touch. Indeed, it has candied grapefruit and quarry dust caught in a deep debate. Finish: desert dirt, quarry dust and bone-dry grapefruit zest. On top of that is a good dose of plank-y birch. A good Mortlach, even if I reckon that parcel of casks peaked a little later on, when they hit mid-to-late twenties. 7/10 (Thanks for the dram, GT)

What a trap! I went, thinking I would be out in thirty minutes or so, and ended up staying more than two hours. :-)

31/10/2025 Tomatin

Tomatin 1964/1995 (40%, Gordon & MacPhail Connoisseurs Choice, IE/14): nose: honey-glazed plums coated in dust. Ah! these old minis... In the background, we also have candied cherries that disappear as soon as one brings the glass closer to one's nose. How peculiar! We continue with glazed red onions, hair gel, glossy paper and magazines hot off the press. This is rather glossy, to put it succinctly. Some breathing allows oily tobacco to take part, followed by concrete dust and faint industrial glue. The second nose is smokier. It is neither The Quest for Fire, nor the Industrial Revolution, yet it gives dusty-engine vibes all the same, with the fruity nose now safely in the back seat. Unless we are talking about chestnuts roasting in a brasero. Something vaguely mineral develops, over time, stone chippings of an unidentified provenance. It even has remote chocolate, upon repeated nosing. Mouth: it is still a tad briny, but it soon reclaims its glossiness. Magazines, glazed cherries, glazed chestnuts, yellow fruits in a layer of Golden Syrup... Chewing confirms apricots coated in caramelised honey, and injects a nuance of tobacco. This is not a smoky whisky on the palate, yet one would not have to stretch to picture a wood-panelled room in which gentlemen routinely smoke. It also has Cracotte or Original Ryvita crackerbread, augmented with some bland spread. Then, it is blond-tobacco smoke through retro-nasal olfaction, and crunchy toast. The second sip is fruitier, with unripe plums, nectarines also not ready to be consumed, and scarlet Morello cherries. Despite a dash of warm caramel coulis, this is fruity, but not that sweet. Lastly, bitter-orange marmalade shows up. Yum! Subsequent sips are more drying, then almost immediately juicy. Finish: pleasant, if assertive, it has more toast, now covered with cream cheese and honey occupying half the surface each. There is a lingering, soft-but-clear creamy bitterness that coats the palate, as if imparted by Macadamia or chestnuts. The second gulp sees a fruit compote eaten off a cardboard plate, a Biscotte with a dollop of marmalade and some tame wood spices, chiefly stem ginger. At the death, we spot a puff of tobacco smoke, blown on granite dust through an old zinc straw. Further sips are more straightforward, giving a lovely marmalade tone with fresh banana slices. This is not what I expected, but it is very good. 8/10

28/10/2025 A few drams at 3 Greek Street

JS and I join SW and TS for a few drams. The accent is on socialising, rather than extensive notes.

Tormore 31yo 1992/2024 (40.1%, Milroy Vintage Reserve, Hogshead, C#101180)

Nose: soft, elegant, it has bunches of flowers and fragrant apricots.
Mouth: delicate tropical fruits tickle the tongue.
Finish: marvelous apricots topped with a dusting of confectionary sugar.
Comment: wow. Have we peaked too soon? 9/10

Clydeside d.2018 (61.6%, Cask Sample, 1st Fill Oloroso Cask)

Comment: I pour this. My notes are here. Today, it is... 7/10

Benriach 25yo 1995/2020 (49.1%, Maltbarn, Sherry Cask, B#169, 140b)

Nose: pretty farm-y and leathery, it reeks of old saddles, old belts, and a blacksmith's leather apron. It has a hint of sulphur too.
Mouth: spirit-y and leathery again, with a serving of copper coins.
Finish: long, it has grapes and leather.
Comment: decent. 7/10

Distilled in Dufftown 20yo 1999/2009 (58%, Adelphi Selection, Refill PX Sherry Cask, C#2140, 238b)

Nose: pressed raisins and cinnamon rolls.
Mouth: spicy and raisin-y, this has cured cherries and rehydrated dried cranberries.
Finish: chewy prunes, raisins and blackberry gum.
Comment: funnily, this is not from Dufftown distillery, but from a distillery in Dufftown -- one that starts with a 'B' and ends with '-venie'. A good Sherry maturation at play, here. On another day, I may go for 8. Tonight, 7/10

North British 30yo 1992/2022 (43.5%, Thompson Bros. bottled for Royal Mile Whiskies, 2 x Refill Barrels, 276b)

Nose: custard cream served in a metal bowl.
Mouth: blackcurrant, Invergordon-style, and chewy toffee.
Finish: bright, fruity, it has Mirabelle plums and peach jelly.
Comment: missed this one at Whisky Fringe, so glad to get another chance. It is lovely. 8/10

Hudson Single Malt 4yo (46%, OB, Oak Casks)

Nose: herbal liqueur, a blend of treacle and génépi. Or is it Mirto Dorada?
Mouth: this is herbal and medicinal, though it remains pleasant.
Finish: creamy, much more nutty-chocolate-y than the nose and mouth.
Comment: perhaps my first Hudson, after seeing it on shelves for years. 7/10 (Thanks for the dram, TS)

Clynelish 26yo 1993/2019 (49.8%, OB Prima & Ultima, 4 x Refill American Oak Hogsheads, 941b, b#819)

Mouth: I love it from the off. Creamy candles, spent wick and flavoured lipstick.
Mouth: holy fook, how waxy this is! It is like drinking a melted candle.
FInish: long, it masterfully blends apricots and candlewax.
Comment: P.H.W.O.A.R. Cthulhu knows I want to dislike anything from this very-pricy collection, but a masterpiece like this is hard to honestly dislike. 9/10

Ben Nevis 28yo 1996/2025 (51.8%, Milroy Vintage Reserve, Hogshead, 1583b)

Nose: a handful of greasy earth fails to conceal a lot of fruits.
Mouth: papaya by the wheelbarrow. It still has some earth, but it is mostly a fruit bomb.
Finish: big, bold, tropical, full of papaya and chikoo, the latter covered in earth.
Comment: ridiculously good. 9/10

Strathmill 20yo 1997/2017 (59.1%, Lorne Mackillop Mackillop's Choice, Sherry Butt, C#4112, 520b)

Nose: pressed raisins, pickled onions and a whiff of hessian sacks.
Mouth: oh! yeah, this is pickled alright, teeming with pearl onions and prunes tucked in between.
Finish: sweet, reminiscent of a sweet shoppe.
Comment: this is okay, though less my thing, in terms of Sherry maturation. 7/10

Invergordon 49yo 1972/2021 (44.4%, Maltbarn, Bourbon Cask, B#191, 87b)

Nose: the trademark Invergordon blackcurrant.
Mouth: wide at first, it quickly becomes tighter and acidic. Then, it is the expected torrent of blackcurrant.
Finish: an onslaught of juicy blackcurrant.
Comment: phwoar! On any other day, I would wager this scores 9. But there is no justice, tonight, and it is... 8/10

In the middle of this, an American visitor (PM) joins us. SW takes good care of him and explains he received a special bottle from one of his suppliers. Then, he fetches said bottle and pours us all a dram.

Tomintoul 50yo 1973/2023 Double Wood Matured (42.9%, OB Vintage, Bourbon Barrel + Oloroso Sherry Hogshead, C#261, 281b, b#8)

Comment: upon seeing the bottle, I reckon it is the one I took notes for here. Turns out it is another, longer-aged expression. Suffice to say it is a remarkably-elegant drop, even this late in the game. 9/10 (Thanks for the dram, SW)

It seems inappropriate to try this young Ben Nevis now.
The label makes it in theme for Burns' Night (wink-wink)

What a place! Full of unsuspected treasures.

27/10/2025 The BenRiach

The BenRiach 33yo 1976/2009 (51.6%, OB Limited Release Bottling specially selected and bottled for La Maison du Whisky, Hogshead, C#3551, 191b): nose: warm, welcoming honey turns into a burst of juicy tropical fruits, mango and maracuja, leading the pack. Behind them are carambola, canary melon, nectarines and plump apricots. Say, we are in for a treat, are we not? Apricot jam introduces the minutest whiff of smoke, as if the cauldron in which the jam had simmered was still on the embers of the kitchen hearth. More fruits come out soon: yellow cherry tomatoes and papaya join the above, though it remains (yellow) maracuja's game. The second nose unleashes a torrent of (milk-)chocolate mousse waiting for strawberry coulis. That turns into a milky chocolate sponge cake, then chocolate shortbread in seconds. How lovely! There is a whisper of dried wood mingling with cocoa powder and those shortbreads. Where have the fruits gone? Mouth: a strangely-bitter attack, it has rubber boots, rubber gloves, and none of that comes with unripe hazelnuts or flower stems -- phew! Just one chew reactivates the yellow fruits, much to this taster's delight. Maracuja is perhaps even louder than it was on the nose, and practically smothers everything else. Competing to be heard, we spot apricots, nectarines, papayas, carambolas, unripe almonds, creamy and bitter, and grape juice pointing at vinegar. Chewing some more adds pressed raisins, a dusting of cinnamon powder, and mango skins. Still that bitterness, eh? The second sip is similarly fruity and bitter, now pushing cocoa beans alongside carambola and dragon fruit. It musters up more acidity than ever before -- maracuja's last hurrah, clearly. Finish: creamy, pulp-like. Here is a smoothie made of all the afore-mentioned fruits and augmented with ground hazelnuts. Long, lingering, a tad bitter, and very, very fruity. As it settles in, it acquires smashed raspberries, blackcurrants and blackberries. It has the acidity and the slight bitterness of wild berries, in other words, and loses its tropical character somewhat. The second gulp sees smashed pineapple flesh coated in cocoa powder. There is a lick of mocha too, hot tin, but, to the death, it stays fruity-and-three-quarters, with even a puff of durian as a last note. Brilliant. 9/10 (Thanks for the sample, OB)

24/10/2025 Le Gus't

Since it may be named neither Balvenie nor Burnside, the name of the bottler will do. This is a sample I never got to try in Limburg, this year. Something I later discovered we had previously.

Blended Malt 27yo 1994/2021 (47.5%, Le Gus't Selection for Nanyang Whisky, Bourbon Hogshead, C#3525, 240b): nose: oh! how welcoming. Plump citrus slices, peach jelly, lemon curd, fresh brie. This promises all things soft and unctuous. Only after a couple of minutes does it sport a woody yoghurt -- with more emphasis on yoghurt than on wood. Then, it is smashed pineapple and white-grapefruit pulp. Unexpectedly, it acquires a more autumnal side, with tree bark, a creamy mushroom sauce and forest floor in a dense pine forest, yet it inexorably comes back to fruitier tones, citrus peels leading. The second nose has citrus-scented biscuits that have been drying for too long in an open tin and are no longer that enticing, too crumbly and dry. There are also dried-out flowers in there, probably carnations. Further nosing picks up a clean and fresh scent, maybe a cleaning agent of sorts. It is tempting to say, "pine-scented," but it is a far cry from the vulgar exuberance of such products. Also, it competes with a net of mandarines. Mouth: mellow with an undeniable-if-gentle bitterness. More citrus peels, tangerine segments and juicy freshness. Chewing releases a leafier note, likely citrus foliage, dried, bitter and a tad medicine-like (in a good way). We have mandarine foliage, tangerine leaves rubbed in chalk, citrus-flavoured Alka Seltzer, dried orange slices. Whether it is the sample or the fact  am trying this on a fresh palate, I do not know, but it is clearly more bitter than the first time we had it. Fruity too, but in a way that suggests pressed citrus mixed with mortar. The second sip is bitterer and leafier yet, dangerously tickling washing-up liquid. It takes all 47.5% to cover that up so it remains acceptable, but it is not a nice surprise. Further sipping increases the soapy side upon entry. It takes chewing and seconds of determined patience for that soap to fade away and leave the stage to dried citrus zest, sawdust and ginger powder. Finish: Seville-orange marmalade, fruity and bitter, long and calmly woody. We spot stem ginger, drained, rinsed and dried, Alka Seltzer residue in an empty glass. To call it chalky would be reductive; it is not merely chalk but citrus-flavoured chalk. The second gulp has virtually none of the detergent from the palate; only fragrant citrus leaves, some grated effervescent tablet (it is less clear whether it is Alka Seltzer again) and dried-out orange zest. A citrus-y-chalky number augmented with timid wood spices (cinnamon and cured ginger). It mostly redeems the somewhat-shaky mouth -- phew! Repeated quaffing adds more wood spices: ginger powder, asafoetida, mango powder. It has a pinch of baking powder too that nurtures grated Alka Seltzer tablet. Perhaps I should have emptied this sample sooner. I am not enthused, today. It is decent, with a good nose and honest finish, but I find the mouth a struggle, at times. In my head, the score goes from 8 to 7 to 6 to 7 again. 7/10 (Thanks for the sample, Savoureur)

21/10/2025 Tormore at the SMWS

We are back again for this evening during which Sukhinder Singh will promote his distillery.

Not all of the regulars are here, but, of course, JS, PS, GT and Dr. CD are.

Tormore 10yo (48%, OB Blueprint Cask Program Official Pre-Release, Bourbon Barrels, 1500b)

Nose: well, this is pretty herbaceous, with dried rosemary and lots of citrus foliage (bergamot, kumquat, Ugli fruit). But it also has a distinct sweetness: lemon drops and crystallised citrus segments. Lovely. The second nose welcomes toffee and fudge.
Mouth: crisp and citrus-y, it has a growing metallic-herbaceous touch. We find more dried rosemary, but also dried thyme, now -- lemon thyme, in fact. The second sip is fairly neutral. Lemon juice, maybe?
Finish: yes, it is light, crisp, citrus-y, zesty, even, with only a light bitterness.  Some foliage, dried orange peels and pith turning stiff. The second gulp has more kick and more Bourbon character: custard and light toffee. Water renders the finish a little too close to windscreen-cleaning liquid. 7/10

Tormore 10yo (48%, OB Blueprint Cask Program Official Pre-Release, Cream Sherry Casks, 1500b)

Nose: entirely different. Here are cosmetic powder and cinnamon buns. Another sniff and it has chocolate truffles and a strange, lingering, woman's perfume, earthy, fragrant, vibrant, while also light. The second nose has a hint of chalk. Water adds nutshells to the lot.
Mouth: creamy, light. This is chocolate custard with a splash of fruity red wine. It has some wood spices (cinnamon powder, crushed cardamom), and berries (dark cherries). The second sip is full-on berry cereals with chocolate milk. Water brings out nutshells more on the palate too.
Finish: warming, it is custard-y with berries and tame wood spices. There is a lingering chocolate-y note, enhanced with a drop of red wine again. A drop of water adds a bitterer lick, including gherkin brine. 7/10

JS [to PS]: "Wait! Is that a second phone you have?"
PS: "Yes."
JS: "A mistress phone!"
PS [pointing at tOMoH]: "For the last time, I'm not his mistress."

Tormore 15yo 2009/2025 (55.2%, OB Legacy Casks Official Pre-Release, First Fill Bourbon Barrel, C#44036, 197b)

Nose: much ampler, of course, it has blotting paper stained with berry juice. A couple of sniffs in, it becomes very fruity, with a mix of cherries, red apples and glossy chestnuts (the husk is glossy, not the fruit).
Mouth: juicy, it rolls out peach, nectarine, then cured peach and mulled wine. Cinnamon, cloves, ginger, galangal. The second sip has plum liqueur (not umeshu), and chocolate milk augmented with pressed plums and an assertive alcohol kick.
Finish: big, long, woody in a good way. Hot almonds, cinnamon cream. The second gulp is creamy and berry-laden, with a touch of cinnamon dough (cinnabuns waiting to be baked). Water does not suit it. It makes the finish sharper. 8/10

PS: "The kind of wood I like."
tOMoH: "Imma treat your wood with nettles!"
PS: "If I don't see that on your blog, I'll be disappointed."

Tormore 21yo 2003/2025 (48.4%, OB Legacy Casks Official Pre-Release, First Fill Bourbon Barrel, C#647, 226b)

Nose: this is the closest to our first dram's nose. Verbena, thyme, citrus and citrus foliage. Later, it is cosmetic powder on oilcloth. And oilcloth becomes the distinguishing feature.
Mouth: oh! wow. This is so citric. Tangerine, kumquat, mandarines. It has an acidic touch, some bitterness and a kick of tropical fruit, after a moment. Later yet, it is jammy AF. Total marmalade goodness.
Finish: long, it has a mix of chocolate, dark citrus and faint tropical fruit. It is both creamy and warm, though it does peddle bitterness at the death. This is my favourite of the lot. 8/10

Sukhinder tells the room how cream Sherry is a blend of Oloroso and PX.

JS: "I don't think I can appreciate cream Sherry, really, until I've tried is as a gelato flavour."

Sukhinder talks about Portintruan.

GT: "Is it true that you put a still there to make some rum?"
SS: "Shush!"
tOMoH: "I guess that's a no, then. Wink-wink."

105.44 35yo d.1988 Honey jam (48.1%, SMWS The Vaults Collection, Refill ex-Bourbon Hogshead, 218b)

Nose: elegance personified. Jellied peaches and apricot jam.
Mouth: jammy, it has a lick of metal, as well as wood, in the long run.
Finish: long, warming, jammy again. Orange marmalade, including the tin lid of the jar.
Comment: brief notes. To paraphrase my not-favourite person, we have had this thrice over the past couple of months. It is the best dram of the line-up, but it is also déjà-vu and it impresses me less, tonight. 8/10

Sukhinder introduces his team.

Jason Vaswani: "I'm head-buyer for old & rare."
Punter: "I think I saw you at The Whisky Show."
tOMoH: "I think you'll find it's Whisky Show, without definite article."

Sukhinder almost chokes to death trying to repress a laugh with a mouth full of whisky.

There is more? Of course! Elixir Distillers, proprietary of Tormore, also have a variety of collections as an independent bottler. Sukhinder brought entries from The Whisky Trail range. We try these blind.

Dram #6

Nose: earthy, it soon comes across as smoky, sandy and a little sweet. It could be Caol Ila, though I do not think so. The second nose brings ironed linen.
Mouth: JS calls it funky and detects body odour. For me, it has sweet hay juice and it builds up red chilli in the long run. The tip of the tongue is really assaulted.
Finish: earthy toffee, sticky toffee pudding. The second quaff has a gentle sweetness and a milky feel.
Comment: we are asked to guess. Some go for Australia, some say Kavalan. I venture The Lakes -- "Don't be silly," the answer fuses. This is okay.

White Peak 7yo 2018/2025 (52.4%, Elixir Distillers The Whisky Trail, 4 x New Bourbon Barrels, 1254b) 7/10

Dram #7

Nose: this smells like a rye-and-a-half. Corn syrup, ripe apples, perhaps candied apples, and blue cioccolato colorato. There is also a lot of warm plastic at play, and Irn Bru -- it is a rye, is it not? In the long run, it becomes water infused with wood oil.
Mouth: wood oil is right! This is very woody and oily indeed, with all the heady esters that come with that.
Finish: hot Irn Bru, sweet corn syrup, and a lick of a hot radiator.
Comment: merely a curiosity for this taster. Many guesses (including my own Inchdairnie), none right. Upon reveal, I note that I have never even heard of this Danish distillery.

Thy 4yo 2020/2025 (50.5%, Elixir Distillers The Whisky Trail, 4 x New American Oal Quarter Casks, 645b) 6/10

The staff brings us another dram, courtesy of Dr. CD.

70.62 10yo d.2013 Honey and dragon fruit sangria (60.8%, SMWS Society Cask, 1st Fill ex-Bourbon Barrel, 204b)

Nose: plasticine, then rubbery earth or clay.
Mouth: this is totally plasticine, plastic-y, reminiscent of oilcloth.
Finish: long and fruity to a point that is tickling vulgarity.
Comment: it does the trick, but I am properly toasted, now. So much so I do not even realise we had this for Burns' Night. 7/10 (Thanks for the dram, Dr. CD)

Good night out. Too much to drink, though, as usual.

20/10/2025 Dailuaine

Dailuaine d1971 (40%, Gordon & MacPhail Connoisseurs Choice, b. ca. 1989): this one does not have a bottle code either, but detective work hints at a late-1980s bottling. Nose: brine and cardboard. Let us wait for a while... Well, even after breathing for fifteen minutes, it remains briny -- more so, in fact: it now has pickles and gherkins. There are flashes of cardboard that take us towards glossy photographs (remember those?), but it is pickle-y first and foremost. Spilled ink joins a little later, as do wet blotting paper and boiled-potato cooking water. Hm. The second nose has grated beef-stock cube, Bovril, stewed oxtail. That disappears as surreptitiously as it came and leaves dusty cardboard behind. Mouth: sweet, it offers stale caramel and faded toffee to accompany pickle brine spilled on cardboard. Chewing increases the sweetness, brings up fudge and Scottish tablet. It drops boozy toffee, and sprinkles cracked black pepper on the lot. And that is almost bold enough to balance the brine -- almost! It is more assertive than foreseen (40% in glass for thirty-five or forty years, imagine that!), yet calling it numbing would be an exaggeration. It tickles a bit, shall we say. The second sip doubles down on dusty faded toffee. It is super sweet, yet one would more-easily detect a dusty coffee pot, probably. The longer one keeps it in the mouth, the sweeter it is, with root beer and cold coffee (sixteen sugars). Finish: chococino, toffee melted in lukewarm coffee (well, in coffee that is then left to cool down a little), mocha chocolate, a stained Moka pot. That would spell a mild bitterness and a lick of tin to go with the undeniable sweetness. It is a long and drying finish, surprisingly, which suggests a root-y, earthy aspect that would have been difficult to predict from the nose alone. Repeated quaffing leaves the tongue paralysed by heated dusty tin, which takes us back to our old Moka pots, does it not? Coffee grounds and grated mocha chocolate peek up at the death. This is not a great example of this distillery's output. One wonders if the colouring, usual for Gordon & MacPhail at that period, has tainted (pun intended) the dram. 6/10