19/01/2026 Hard-hitters

Back in the saddle, after a forced hiatus.

Caroni 20yo 1997/2018 (60.6%, Cadenhead, Wood Cask, 18/359): "matured in wood," the label reads. No kidding! That trumps even their legendary "matured in an oak cask." Nose: immensely sweet at first, it has cane sugar by the wheelbarrow, cake sticky with melted sugar, and some syrup or another. Soon enough, rubber appears too, latex... Dare I say 'condoms'? It comes back to sweetness, with cough drops and crystallised pineapple chunks, as well as Demerara sugar. The second nose has blackcurrant sweets and dark, heavy tobacco tickling dried cherry stems. Mouth: it is a Caroni alright! Despite a blatant display of Demerara sugar, the palate struggles to push back on hydrocarbon. Kerosene, tar, chewy tyres. It has a whisp of liquorice too, augmented with camphor or menthol. The second sip is borderline sickly sweet; it injects dried cherry stems and mounds of sugar, crystallised into sweets, and elevated with a droplet of blackcurrant flavouring. Finish: long, big, not huge, the finish has notes of kerosene and Demerara sugar again. That turns into a vaguely biscuit-y air. UZ Sint-Rafael, in Leuven, had a hall in which decades of enclosed air, medicinal vapours (and cigarette smoke, probably) had impregnated the carpet and the wallpaper so deeply that the whole room smelled of stale biscuit. It was disgusting. This reminds me of that, and I find it strangely endearing. The second gulp is a little less niche; it focuses on blackcurrant sweets (with too much sugar). This is surprisingly easy to drink, especially for a Caroni. It is not a petrol bomb as so many are, far from it. In fact, it is a bit too sweet to drink in large quantities. 7/10 (Thanks for the dram, OB)

Caroni 20yo 1997/2018 (61.9%, Thompson Bros., 337b): it seems very similar to the Cadenhead bottling, with Demerara sugar, a drop of kerosene and sweets. This one, however, has black bun too, a raisin-y mix soaked in booze. It only takes a moment to unleash more Demerara sugar than anyone would know what to do with. That paves the way for dark-tobacco smoke, wine-soaked orange rinds, and mulch. After a few minutes and careful analysis, one detects more petrol -- a blend of kerosene and cold coffee, still doused in Demerara sugar. The second nose is bolder and assails the nostrils with heated blackcurrant-flavoured chewy sweets and melted cuberdons. Mouth: surprisingly soft, it masks its power with a pronounced sweetness, even if it takes but minute chewing to unveil mocha chocolate pudding. The texture is gelatinous, which is original, and the sweetness of Demerara sugar sticks to the teeth. If Mokatine were chewy, this would be very close to it. The strength is felt a little more after a couple of minutes on the tongue, which, in a way, reassures one that one's taste buds are still working. The second sip has a cup of coffee laced with pressed berries (blueberries, blackcurrants, dried cherries) and a pinch of mocha grounds on a hot zinc plate, which makes for a desiccating mouthfeel. Finish: it slaps on the way down and continues what the nose and palate started, which is to say it is hugely sweet to counter the bitterness of mocha. It has an infinitesimal amount of kerosene that is easily overshadowed by chewy and hard blackcurrant sweets. The second gulp cranks up the berries (dried cranberries, dried cherries, blackcurrants) and adds a pyramidal heap of Demerara sugar on a dusty metal plate. The sugar is so old it is forming clusters. It is scary how easy this is to drink, at this ungodly strength. In terms of quality, it is in the same playing field as the Cadenhead bottling, yet I might prefer this one. 7/10 (Thanks for the dram, OB)

We have time for one more? Eh! why not?

George T. Stagg 17yo 1993/2010 (69.05%, OB Barrel Proof): nose: fairly mute at first. Perhaps it has some wood, not much else. In all likelihood, it is the alcohol that smothers the other aromas. Given time, toffee shows its face, and that opens the way for more-assertive notes too: furniture polish, wood patina, dark honey and smoke from burning very-dry branches covered in lichen. We may find boot polish too, in the distant background. The second nose insists on blackcurrant jam, simmering in the pot, and adds sticky toffee pudding with a hot cranberry sauce. Later on, overripe and bruised fruits appear -- berries, grapes, apricots. Mouth: it takes a couple of seconds for the ABV to show its true power, so stunned the gob is, then the heat becomes truly perceptible. Minor chewing reinforces that feeling. We have blackcurrant-flavoured cough drops, thuja bark, eucalyptus, aniseed, black cumin. The second sip is drying and showcases currants in all their natural splendour: on one hand, they are ripe and juicy; on the other, some are not as ripe and are bitter as the vine they grew on. Chewing makes it desiccating, yet keeps it fruity too -- quite the feat! Finish: boom! It is, of course, immense, if not quite as terrifying as the ABV may have threatened. It has black cumin seeds, nigella seeds, black sesame seeds, some tar and frankly-extractive notes. It is not plank-y at all, yet there is no denying it has taken on whatever the cask had to give, including bark and mulch. On the welcoming side, it also has sticky toffee pudding (especially the edges that touched the tin mould and that turned crispy as a result), rubber and, well, a radiating heat that becomes obvious a couple of minutes after swallowing and will not let go. The second gulp has a bitter lick, vine or leaves from a fruit bush. It is also never-ending. It is akin to piping-hot berries jam served in a wooden bowl. 7/10 (Thanks for the dram, OB)

20/07/2025 Thermidor

Late this week, we finalised the attendance list for today's tasting. I closed by saying all we needed was a theme. PS put on his clown hat and proposed Thermidor, the month in the French Republican calendar that used to start today. He added that it would "allows for heat puns [the month was named after the Greek word for 'heat'] AND weak crustacean links." Little did he know that no-one would propose a better theme. Or, indeed, any other theme at all.

It is with this shaky theme that PS, JS, OB, JMcD and I meet this afternoon, then. GL, after announcing a last-minute attendance, cannot make it and sadly calls off.

The soundtrack is a collection of mixes by noizaddict, none of which is online.

JS presents Thermidletonor

Midleton 20yo 1991/2012 (54.1%, OB Single Cask for The Whisky Exchange, First Fill Bourbon Barrel, C#48750, 205b, b#000109): nose: all sorts of vanilla and fruit aromas. Mouth: creamy fruits. Finish: it has an acidic kick and tons of fruity custard. I spend little time with this. I know it well. It lives up to the memories I have of it. 9/10

tOMoH: "There you go. I decapitated both of you, but..."
OB: "Well, that's in theme!"

tOMoH presents Tormoridor

I was not sure which Tormore to feature. This seems like a good pick, for a collection of reasons. I will notice tomorrow that it was distilled on a 20th July. Today is its anniversary. Ha! Ha!

Tormore 15yo 1998/2014 (57.4%, Chivas Brothers Cask Strength Edition, B#TM 15 001): nose: bright, lemony, it also has a certain greenness -- mint, basil, pineapple weed, chamomile and lime foliage. Mouth: starting out mellow and custard-y, it swiftly explodes with sharp citrus and pineapple. There is some acidity, in other words. It also has a lick of wood, almost bread-like. Finish: big, citrus-y and custard-y again. Calamansi, candied lime. The second gulp adds melted chocolate. I am looking forward to spending more time with this. What a collection! 8/10

JMcD explains he is in theme (he wears a crustacean on his shirt), but the whisky was meant for the previous tasting that he could not attend. PS objects that it is an easy Thermisword

Man O' Sword 10yo (58.6%, OB Single Cask, Fresh ex-Bourbon Cask, C#103, b#092): nose: a light peat smoke that reaches leather and tawed suede, warm thyme, thyme infusion, and citrus in the back (kumquat and bergamot). Perhaps there is a dash of Indian ink and a hint of metal too. Mouth: it is very farm-y here. Raw hides, sheep's skins, cow's stable. It is very dry too, and turns a little abrasive, in a glass-cleaning-agent way. Finish: it is smokier now, long, lingering, pumped with billowing smoke. It feels less animal, save for burnt goat's droppings. The second gulp introduces smoked fruits. It is juicier and juicier with each sip. What a pleasant surprise! 8/10

We talk about peat, the environmental impact of its use, and recurrent discussions to abolish it.

OB: "What would Scandinavians drink if peat were made illegal?"
PS: "I guess they'd go back to diesel."

PS presents Dalthermidor

Yup, poor effort to shoehorn a Dalmore into the theme. :-D

13.36 17yo 1988/2006 Tea and marmalade (59.3%, SMWS Society Cask, 588b): I point out that the next cask would have made a much leeter impression (if you know, you know). Nose: this is from before the SMWS discovered water. Lots of straw, a hint of metal, dried thyme, bergamot leaves, dried oregano. And then orchard fruits appear: apples, quince, followed by lozenges, after a while. Mouth: more balanced than expected, it has verbena and thyme infusion, augmented with pressed heirloom apples. It is hot, if one keeps it on the tongue for too long. The second sip has crushed chalk mixed with apricot juice. Finish: very-hot marmalade, which implies a certain bitterness and hot tin caps. The finish is the best part of this dram for my taste. 7/10

Bread, courtesy of OB

Cheeses, courtesy of OB
Comté, Reblochon, Cabri D'Ici
(an ash-ripened goat's cheese, not to be confused with Francel Cabri)

Dedication, is it not?

PS: "That's Macallan for you. They're traditional in spirit and rapaciously greedy in marketing."

tOMoH presents Thermidornoch

Dornoch 3yo 2017/2020 (59.4%, OB, Sherry Cask, C#001): nose: a cereal dustiness (PS), quiet and fruity (PS). JMcD finds warm rubber boots. It has a scent of decay to me, cured meat, soy-sauce-soaked game meat. Mouth: fruitier here than the nose announced, with elderberry assaulted by mould. Finish: lots of cured berries -- rotting cherries, overripe elderberries, perhaps blackberries. I like it better today. Full notes here. 7/10 (Thanks for the sample, MR)

PS: "I only drink whisky in good company. Or, at a push, here."

Berry cake and almond cake, courtesy of JMcD

PS presents Thermibrora

Brora 20yo 1982/2003 (58.1%, OB Rare Malts Selection, b#0940, L19T00): nose: dusty-rusty boilers, caramelised apricot jams. In the back, we find gunpowder, hot engines, engine fumes, burnt wax, then engine grease. This is excellent already. The more one sniffs it, the more charcoal comes out. Mouth: powerful, almost brutal (it is a Rare Malt, after all), it is full of dark smoke, thick, coating, petrolic. We then have old greasy cogs and bolts, charcoal gratings and pepper sprinkled on freshly-greased nuts and cogs. Finish: huge, smoky, hairy, it has burnt jam, charred apricots, and the acridity of engine fumes. This is immense. 9/10

PS: "It feels like an old friend."
tOMoH: "How would you know?"

OB introduces the next whisky: "I thought I had shared this with [this] group, but I had not, and, thinking of lobster thermidor, I thought it was a bit shellfish..."

Best pun yet.

Port Ellen 19yo 1981/2000 (59.4%, The Bottlers imported by T's The Vintage Selection, Refill Sherry Butt, C#1550): a mix of rancio and squashed elderberry. This has earth, yet it is also fresh in a toothpaste sort of way. Let us call it liquorice, then. Mouth: holy molly! This has Oloroso and Fino, brine, cured prunes, skewers of grilled fish doused in soy, fish and hoisin sauces. Chewing brings more liquorice with strong cough drops. Maybe camphor too? Finish: more Sherry of exceedingly-good quality. Super-dark grapes, prunes in brine, fortified-wine-cured kippers. It is very wine-sauce-like, game-y, not too far from red-wine vinegar, in fact, though, of course, less strippingly acidic. It stays on the straight and narrow, so to speak. A stronger bitterness appears at second sip that makes me think of rubber. This is excellent, as impressive as the first time. 9/10

tOMoH: "That almond cake is the donkey's bollocks."
OB: "Monkey's arse; donkey's bollocks... You taste strange things."
tOMoH: "I like animals..."
PS: "Every zoo has a restraining order against you."

JMcD [about his next offering]: "I have to admit I haven't put any thought in the theme."
OB: "On the contrary: it is a Bourbon."
JMcD: "And? Thermibourbon?"
OB: "The French Revolution put a temporary stop to the Bourbon dynasty."

Blanton's (62.8%, OB Single Barrel, C#781, b#89): nose: hot, it has all sorts of white wood, then mint lozenges. Shortly thereafter, we have paper and edible paper. Then, we spot candied herbs, marjoram or tarragon. Later on, it emits corn syrup. It smells well sweet. Mouth: this is definitely grassy, herbal, but also sweet and candied. It packs a punch, to be sure, and it feels like chewing on leather, at times, with a lick of milk chocolate to keep it interesting. We go back to marjoram and tarragon in the long run, soft but present. Finish: long and minty, this resembles a warm Tic Tac. It also boasts candied angelica, bitter and sweet in equal measures. 7/10

PS [about the unstable weather]: "I considered a hat, but it would have been too warm, so I took an umbrella."
tOMoH: "You've always been less Jim Murray and More Rihanna."

OB tells us that 'Thermidor' comes from the Greek for 'heat', and this is a hot whisky.

George T. Stagg 17yo 1993/2010 (69.05%, OB Barrel Proof): nose: super-punchy, it still finds space for candied orange segments, marzipan, blackcurrants and furniture polish (JS). Then, we have more-extractive aromas, such as mint, lemongrass and white-wood splinters. Over time, it develops a strong vanilla smell that works a treat with subtle fruit. Mouth: a big, bold American spirit (OB). I can feel bald-eagle feathers growing from my skullcap. It has furniture wax and thick currant syrup. The second sip has peach juice (not nectar) studded with grape pips for an added bitterness. Finish: long, full of blackcurrants, blackberries and tar-dark honey. Repeated sipping hits hard, yet it is surprisingly balanced. The more one drinks, the woodier it becomes, bitterness and all, but it never is a bother. 7/10

I pour JMcD a dram of Très Vieux Cognac Grande Champagne Vallein Tercinier Lot n°65 50yo 1965/2015 (54.4%, OB for Wealth Solutions). OB has 163.1 6yo 2018/2024 Smokin'! (58.1%, SMWS Society Cask, 1st Fill ex-Bourbon Barrel, 240b), PS has Isle of Arran 3yo 1995/1998 (60.3%, OB, 1000b, b#102).

PS [bouncing off a comment from OB]: "Collateral wind probably doesn't mean what you think. Also, it is the name of my new prog-rock band."

JS: "The Bourbon were good."
PS: "I prefer Custard Cream or Garibaldi, but yes."

Pleasant, leisurely tasting. The weather cleared up and we ended up too warm, but it was tolerable.

17/11/2018 Hunting high and low

JS and Cavalier66 join me to open things with a low-fill level, with a high ABV, or connected to A-ha  and their song, in any way.

Since there are few of us, we all raided our miniatures and samples cabinets, with Cavalier66 bringing a whopping number of them (is it sixteen?) We freestyle the line-up and do not try everything.

L'Encantada 20yo Bas Armagnac (46%, L'Encantada Sélection l'Encantada, B#20Sel.003) (Cavalier66): Bas Armagnac, where 'bas' means 'low.' Nose: squashed dark fruit (the darkest blackcurrant) and a lot of petrol. Surprisingly so. Mouth: soft, it has prunes and... not much else going on. The low ABV makes it suffer a bit. Finish: decayed peach, fruit liqueur, blackberries. This is not a super-complex number, but a decent apéritif all the same. 7/10

vs.

Baron de Lustrac d.1966 (40%, OB, L.660480116) (Cavalier66): trust the horseman to deliver the 1966 goodies. He brought this one because the level is low in the bottle -- though that is because what is missing was drunk, not because of evaporation. Nose: more herbaceous, with lots of bay leaves and fresh rosemary, moving towards waxier aromas. Mouth: very acidic, it has lemon-drizzled highballs, then a pinch of cinnamon. Finish: acidic again, with more lemon drops in highballs. 7/10

Armagnac are like London buses...

Nibbles enter, a collection of crisps (which flew from London to San Francisco and back, and have therefore been very high), Serrano ham, Comté cheese, mozarella di buffala and artisan bread, all exquisite.

We joke we need to have a Brexit tasting. Bottlings whose noses promise things that the mouth and finish never deliver.

Tomatin 43yo 1965/2009 (41.4%, The Lonach Whisky Company Lonach imported by Preiss Imports) (JS): Low-nach, low ABV, though really, the reason is that Lonach, a Duncan Taylor subsidiary, is based in Huntly. Nose: lots of Haribo sweets, strawberry bubble gum, cinnamon, pear drops, shaving foam, berries jam. The nose just keeps giving! Hopefully, JS lets me try this when I have more time, so I can take more exhaustive notes. Mouth: of course, it feels a little weak, at this ABV. It remains fruity, with apricot jam, squashed peach, crushed persimmon, maybe even maracuja (though in hindsight, I suspect it is guava). Finish: long and fruity. I am unimaginative, today, but this is excellent, with its fruity bubble gum, cinnamon and soft acidity, nectarines, greengages and yellow plums. Cavalier wonders aloud if 'lonach' means 'the leftovers;' this one does not read 'single cask,' and there is a chance it is a vatting of leftovers from other casks which were bottled for their Rare Auld collection. After trying this bottling, we all agree 'lonach' does not mean 'dregs.' 9/10

Longmorn 36yo 1975/2011 (46.4%, Malts of Scotland, Bourbon Hogshead, C#3977, 192b) (Cavalier66): this was -- wait for it -- on Cavalier's highest shelf. We rarely try things from this German bottler, so it is a little exciting to do so now. Nose: unmistakable dunnage warehouse, with lichen on staves, caramelised cherries and caramelised red onions. Further, it gives subtle leather and horse's hair. Mouth: acidic, this would be stripping at a higher strength; here, it has crushed, not-quite-ripe gooseberry and blackcurrant, and a twist of the black-pepper mill. Finish: huge, long and fruity, with all sorts of jams. The second sip brings maracuja -- always a pleasure, that. 9/10

Cavalier66: "The fruit gets you in the back. Well, it got me, anyway."

Glen Garioch 21yo (43%, OB, b#14980, L131 0652) (tOMoH): there is a stag on the bottle, making this a hunting connection. Nose: earth, dry peat and ash, eyeliner, eye make-up. Banana shows up too, squashed in custard. Dust -- desert dust, I mean. This nose is deep. Mouth: soft, gentle, with rich peach flesh, until the earth comes back, alongside hot sands. Finish: earthy, chewy, with a wave of fruity bubble gum and salty whelk. I still love this. 9/10

Glencadam 14yo 1964/1979 (45.7%, Cadenhead) (JS): this had a low fill level, when JS opened it in Campbeltown, earlier this year. The link today, however, is GlencA-ham. "Medicinal pineapple," says Cavalier66, clearly under the influence of alcohol. Nose: aromatic herbs, it also has a metallic note and lots of pineapple drops, as well as mixed peel, plasticine and oily waxes. Mouth: plasticine, waxy plums, the waxy bitterness of plant stems, unripe greengages. Finish: yellow fruit and a hint if tin (tinned peaches, then?) Just as with the Tomatin, my notes are not the best, but I love this. 9/10

Cavalier66: "jazzpianofingers finds a lot of putty in things, these days..."
tOMoH: "Yeah. And he's often wrong. There's a difference between putty and plasticine. I think that's what he means."
Cavalier66: "What he really means is: 'medicinal pineapple.'"

Bunnahabhain 41yo 1968/2010 (40.0%, Malts of Scotland, Bourbon Hogshead, C#12291) (Cavalier66): from the knight's highest shelf again. And top-shelf stuff it is, too! Nose: very fragrant, it has forsythia, grapefruit peel, cut, buttery fruit, cut mango and guava, some esters, but also nail varnish, crayons shavings and mild shoe polish (whatever that means), frangipane and a pinch of dust.  What a majestic nose! Mouth: delicate, subdued, but it retains similar elements -- yellow flowers and yellow fruits, verging on tropical. It might be a little thin, to be honest, but that is not too distracting. Grapefruit segments and mango peels. Finish: loud and boisterous, much to my surprise, it is full of assertive cut fruits and glossy nail varnish, with the acidity of the latter challenging the rest. Beautiful whisky. 9/10

Glengoyne 37yo 1972/2010 (46.3%, Malts of Scotland, Bourbon Barrel, C#4807, 192b) (Cavalier66): horseman explains he bought all these minis whilst on holiday, early one morning, waiting for the family to get up for the day's activities. I say: "a highest shelf well stocked.' Nose: all manners of waxes and honeys. I am expecting bees to swarm around me any second! Manuka honey, acacia honey, Weetabix in milk, then a whiff of crushed mint. Mouth: oh! yes, liquid honey, liquid soap (in a good way), still a minty edge and some spices -- bay leaves and ground cloves. Finish: long, it has squashed fruit (guava and papaya) and honey. Lots and lots of honey. The whole is augmented with crushed bay leaves. Exquisite. 9/10

Quite a string of corkers, is it not?

Glenturret 34yo 1977/2012 (47.4%, Malts of Scotland, Bourbon Hogshead, C#12007, 96b) (Cavalier66): highest shelf and so on. This is the same pedigree as the Berry Bros bottlings that started the whole enthusiasm for Glenturret. Will it compare? Nose: more traditional, with woody tones, warm vanilla custard, sawdust and Custard Cream biscuits. The wood is rather strong. Water tames the wood and brings out more Custard Creams and other biscuits. Mouth: it is more pungent than the moderate ABV suggests, a bit bitter, with lukewarm custard cream, shortbread and spices. The spices rise, mostly ginger. Water drowns it completely. Finish: fruit, boiled beyond recognition, all mushy and tasteless. The fruit ends up composing itself and taking off, somewhat, but it is certainly not as exuberant as in the Berry Bros offerings. Water makes this bitter, almost undrinkable. Objectively, it is a good whisky; it suffers from the comparison with its siblings, though. And do not add water! 8/10

Cavalier66: "This one is more vegetal. Or it's the food I've just had."
tOMoH: "The ham?"

And he points out his shirt is also... high!

Cavalier66 and JS venture new puns for a music/Pink Floyd tasting -- Dark side of the Moon Import and Shine on you crazy MoS Diamond.

Angel's Envy Cask Strength b.2016 (62.3%, Angel's Envy, American White Oak + Port Barrels Finish, 8000b) (tOMoH): distilled by Louisville Distilling, I chose this for its high strength. Note that we skipped the 50s altogether, in terms of ABV! Nose: sweet and Bourbon-y (no shit!), it has liquorice, ginger, walnut stain, wood varnish, lacquered wood and mint paste -- toothpaste? Not quite. Perhaps sweetened toothpaste, for children. Mouth: very powerful, it has Jägermeister, Stroh and more lacquered wood. It is good, if not complex. The wood is powerful, but it is no splinter juice. Finish: big, minty, packed with liquorice and lacquered wood. Water brings down the alcohol without massively changing the profile. 7/10 (Thanks for the sample, DS -- I think)

St Magdalene 11yo 1982/1994 (62.6%, Cadenhead) (tOMoH): this is from the Low-lands, has a low age, a low fill level and a high strength. Nose: flinty and grassy, powerful and indomitable, at first. It has sage, crushed rosemary, shoe polish, gravel -- phwoar! Austere and warming; I can feel my hair growing and wrinkles forming! Brimstone, shotgun barrels, matches, lighters, perhaps even stagnant water. This is intimidating, at full strength. With water, it is slightly more civilised. Faded leather emerges, alongside a leek broth, with custard -- most peculiar, but it works! Mouth: warm hot, flinty, chiselled, with ground sage, gravel, beaten by the sun, granite... This is so mineral it hurts! Metal and gunpowder, Wild-West style. Water keeps it rather similar, metallic and hot. Finish: warm custard, here, much softer, once you let the brutality of the alcohol wash over you. Glycerine, hot butterscotch, metal and bitter sage -- or is it ivy? With water, it becomes more bitter and herbaceous, yet the custard comes out more too, weirdly enough. These young StM are complex, fearsome beasts. 9/10

[Cavalier66 chokes]
JS: "What? It isn't a gentle Lowlander?"
Cavalier66: "No. This hits me in the face with two fish."

George T. Stagg 17yo 1993/2010 (71.5%, OB Barrel Proof, 142 x New White Oak Barrels) (Cavalier66): time to call in the cavalry66 (ho-ho-ho)! This product of Buffalo Trace is here for the high strength, of course (check it again), but also for the Stagg on the bottle and the hunting link. Nose: caramel-y (The Flat One in a Quality Street box -- why did they replace the tin with plastic?) and aromatic, it has oregano, caramel butter, redwood, teak, pine cones of the sort one finds in Yosemite that are as big as a grown man's head. This becomes so woody! Much later, it reveals dark chocolate and hot cocoa, though it also retains its herbaceous character. Mouth: powerful, but less so than expected, it has lacquered dashboards, polished redwood, teak cabinets, liquorice roots, allspice mix, then red chilli powder and vindaloo spice mix. Finish: big and powerful, though here too, less than expected. It has lots of Jägermeister, cinnamon and other sweet-ish wood spices -- ginger, caramelised nuts (hazel, macadamia and Brazil). This is not something I would drink every day (and that is before taking the price into account), but it is enjoyable and interesting. Cavalier and I cannot not compare it to the 38yo Tullamore from March, though that one was even more terrifying. 8/10

This, on the other hand...
FOR LITTLE GIRLS!

What a session! Great drams, great food, good pace. The only thing is: because there were few of us, I was more involved in the conversation and had less time to write down anecdotes.