tirsdag 16. desember 2014

Clarke's Westpoint NAS 40% Clarke's Distilling Company


First of all, let me tell you I'm no expert on bourbon whisky, and I often find them rather bland. So how will this ultra-cheap supermarket bourbon fare? The CDC was established in 1866 so they've been in the game for some time. The color is golden orange, certainly not natural. It smells leather, flint and gunpowder, not much else, perhaps its one of those to add coca cola to. The taste is more leather, smoked ham, balsamic vinegar, some positive meaty notes here. Also crayons, full fat milk, black pepper, caramel, astringent waxy notes. This is far from the worst I've had, and at about 12$ a bottle its not a bad deal. But the finish leaves a little to be desired. It's short what flavor is
concerned, but leaves a bitter soapy note that hangs for awhile.

Half decent whiskey for a less than decent money: 4



Next tasting: Back to Scotland! (Glen Moray)

torsdag 11. desember 2014

Fettercairn 30yo 1972-2002 53.6% OB cask#2895 btl#219



This one comes from an oak butt, could be sherry, could be bourbon, who knows. And it was chosen by The Nose himself, blending legend Richard Paterson. I believe this one was bottled exclusively for the Japanese market. The color is golden auburn, dark golden if you like. It smells toffee pudding, resinous, camphor, vanilla, onions, beef jerky, bbq-sauce, rather huge on the vanilla, also some mint, malt syrup, green tea and heather. There's no nutty notes as one often find in younger versions. The taste is strawberries, honey, caramel, sage, vanilla, toffee pudding, dark chocolate, custard cream, onions, boiled stout, raspberries, butter, ginger, sugar snaps. Most of all there is a heavenly vanilla going on here. One could not add water here in my opinion, but let's try for fun. With water it becomes more bitter-sour, some vinegar notes emerges, but still a very goo dram.  The finish is long, malty, cinnamon, coffee, baking ammonia. Richard, splendidly chosen!

A spirit that's still fresh, yet the cask influence is massive, and altogether a perfect match: 9.5



Next tasting: America!

torsdag 4. desember 2014

Kilchoman 5yo 2006-2012 60.7% OB Exclusively for Denmark/for FC Whisky cask#314



Matured in a sherry butt. Bottled for FC Whisky which imports most, if not all the SC Kilchomans going to the danish market. I remember getting the rests in this bottle, after a tasting with John Maclellan, for a very small money, mind you, nothing wrong with that. I remember it as one of the most interesting bottlings there. The color is amber golden. It smells mildly peaty and minty, mint julep, after eight, leather, ashes, oaky, phenolic, licorice, kiwi, heather, rubber eraser, nice dry rubber notes. Seems to me this cask has worked fast and effective. The taste is immensely dry, peaty, reminds me instantly of older CS Lagavulins, even some drier versions of Laphroaig, its so coastal, salty, smoky, tarry, ashes, waxy, heather, phenols, smoked cod liver, tobacco, salty licorice, dark chocolate, buttery, just so rich, seems at least 4 times its real age. I remember one Laphroaig for a whisky shop in germany, in port wood a couple years ago which this one resembles very well. I gave that one 10points. Think it was Whisky & Cigars, the shop it was bottled for. The finish is on salty iodine, musty salty notes, garlic, saffron, longlasting. I wonder how many more 2006 Vintages like this there are left at Kilchoman.

Should this one've matured longer? I couldn't tell, but its pretty close to perfect in my opinion: 9.5



Next tasting: Fettercairn Distillery

lørdag 29. november 2014

Port Ellen 26yo 1983-2009 54.2% The Golden Cask cask#126 btl.218/316


It's one of those 26-27yo's that didn't receive much pr when it first was released, mainly due to that in 2008-2010 were released a huge array of different IB Port Ellens. And which ones got the most attention, I feel, often could just as well be a result of the range it was released as the quality of the spirit. The color is golden, with no shine, which means its natural color. It smells dry, wheat, salty, bitter vinegar, burnt, rotting eggs, hay, I must be honest, I find this one a bit difficult, I guess it comes from some very bitter sherried cask. Fino? I'll admit, on another occasion I'd just might go for a dilution before trying this neat. Well, when neat it is surprisingly fresh, potato starch, peat smoke, dry, leather, smoked pork grease, black pepper, heather, I'm leaning more towards this coming from bourbon oak, but a very tired one in that case. Let's add water. Now it turns sweeter, mango, caramel, creamy banana, vanilla, peaty notes, burnt rubber, ashes, a rather nice mix of dry peaty notes and tropical fruits. Nowhere near as coastal and Islay-driven as many of the best PE's, but this is still a fine dram. The finish is oaky and peaty, just shy of plain boring.

You could easily trick me into thinking this was an Old Ballantruan or anything alike: 6.5



Next tasting: Kilchoman Distillery

mandag 24. november 2014

Lord Calvert NAS 40% OB


To try to reinstall my faith in affordable Canadian whisky, after the Hamilton affair, I've now picked one from the back of my shelf. Lord Calvert, I have very little information on him, as I still have on Lord Balliol or other Lords of different countries. At least, the maple leaf leaves little doubt about its provenance. I found this to be an intriguing option after having a spectacular Canadian Club awhile ago. It's all from barrels, which means it matures rapidly, good! The color is golden. It smells sweet, cinnamon, sugar, honey liqueur, mint, mint leaves, quite refreshing, some spearmint and lemongrass. It says "smooth & round taste", that very well be true in this. The taste is oaky, some astringent spirity notes, cotton and perfume, slight hints of licorice. I've had better... Lets add some water. Now it turns more rubbery, some herbal notes, basil leaves, grass, cardamom, nestles, cream fudge. More rubber in the finish. 

Easy-drinking, light stuff, but very hard to enjoy: 3.5



Next tasting: Surprise, but guaranteeing some scotch!

tirsdag 18. november 2014

Hamilton 3yo 40% OB Canada


There's something refreshingly honest about this cheap blended whisky. There is an age statement, 3yo, nevertheless, it's not one of those old traditional whisky from the best casks in scotland with no age statement. Its mantra is "Distinctive Flavour", which today is a modest statement for any whiskylabel. The color is non-natural, golden. It smells spirity and sweet, vanilla flavoured vodka, hint of licorice liqueur, some nice toffee notes after awhile, along with mint and basil. The taste is quite spirity, some grainy notes, reminds me a bit of some young grain whisky, black barrel from Girvan anyone, maybe a young loch lomond? I would not add water to this as it seems the casks have influenced very little. Maybe an ice cube will do the trick. Now it turns more bitter, less sweet, actually a bit hard to swallow. I get that notion of being sick, that I often get from some vodkas. I'm sorry for the lack of "taste" notes here, but its just one of those that words hardly can describe how unpleasant is.

I will stay clear of Hamilton in the future, I think: 1.5



Next tasting: Can't leave Canada on this note, let's have another canadian.

torsdag 13. november 2014

Highland Queen NAS 40% Scotch Whisky Company


This is the whisky that I currently use whenever I serve Irish Coffee. It's a cheap blend, it's been made since 1561, apparently, and I've never had it straight before. Let's have a go then. The color is reddish golden with that E-shine. The company that blends this is called "Scotch Whisky Company", which to me sounds like a tall order. Perhaps they rely on foreigners not being able to distinguish between "Scotch" and "Scottish". It smells quite sweet, gingerbread, milk chocolate, cocoa, maple syrup, corn starch, butter, all very light and easy, touches of camphor. Sweet and light thus far. The taste is quite spirity, some stale white wine, stale wheat beer maybe, its not good on the palate, in any sense, but very easy. Perhaps one that goes around between weary men at a harbor somewhere. 

Back to the coffee, Queen!: 2.5



Next tasting: Canadian everyday dram..

lørdag 8. november 2014

Glenglassaugh 23yo 1984-2007 46% Wilson & Morgan cask#187


Glenglassaugh is one of the whiskies that didn't necessarily become more available after the distillery closed. Now that its reopened, the owners have released a lot of older stock, perhaps a bit of genius speculation? That means you can try the new spirit along with that from days gone by and compare, sublime! I've had the spirit drink that... of various age and on various occasion, it's really not that comparable. This one comes from a sherry butt. Remember, if you got one of these at home, sherried malts of considerable age will become increasingly rarer in years to come. Hold on to it then! The color is dark amber, nutty brown. It smells figs, dates, pineapple juice, poached pears, cognac/brandy, honey, sweet red wine, caramel, malt syrup, coffee beans. It's quite frankly one of the better (and sweeter) I've nosed in a while. Reminds me of old style sherried malts. The taste is on camphor, coffee, dark chocolate, chives, grainy, beef, a lot of sherry though never sulphury. Adding water. Now it turns more peppery, sultanas, chili flakes, ashes, butter, reminds me a bit of some Glenfarclas from the early 90's. The finish is irony and flinty, drying, ashes, dust, a serious dry highland profile, how charming in old fashion.

I can't give it credit for high class, but rather for its unusual speyside-coastalness, rare indeed: 8.5



Next tasting: Another one of those blends

mandag 3. november 2014

Highland Park 10yo 40% OB


From what I've understood, and please correct me if I'm wrong, is this one based on the same premises as the old 15yo, which means that only bourbon casks have been used. Now I've had official HP's at 8yo, 12yo, 14yo, 15yo, 16yo, 18yo, 21yo, 25yo, 30yo and 40yo, but never a 10yo before, should be interesting. The color is auburn golden, and looks natural to me, no shine. It smells sweet, honey and vanilla, tobacco, fruit gums, cinnamon, turnips, grass, lavender, and some spearmint. A multi-faceted 10yo, more so than what I usually encounter in stronger young spirits. For a 10yo at 40%abv., this is brilliant so far. The taste is on leather, cinnamon, honey, a little peat, caramel, dark chocolate, bourbon reduction, brine, tannins, another positive surprise, but the leather notes are quite dominating so you'll have to enjoy that style. The finish is smoky, peppery, some peat, ginger and rubber. Initially a smooth and easy-drinking malt, but use time, and you'll find there's plenty of personality in this little gem.

Excellent value for money, quality!: 7



Next tasting: Glenglassaugh Distillery

torsdag 30. oktober 2014

Banff 34yo 1975-2010 44.1% A. D. Rattray Cask Collection cask#3354



Can you believe it?!! Another fragile-corked oldie, I'll vote for any political party that proposes rubber corks to the whisky industry at next election. The color on this one is deep brown/auburn. It smells sweet, lemon liqueur, caramelized onions, butternut squash, dried herbs, figs, sage, mould, dust, quite a modest 34yo. Perhaps it needs some water, lets try it neat first. The taste is burnt, sandalwood, nectarine, wax, peat, leather, sawdust, charcoal, at first a bit nervous, then comes on like a bomb on the palate. It's strangely salty'n'sour as well, tarry cream? With water it becomes sweeter, more stearic, waxy, grenadine, caramel, banana, hops, barley grain, toffee. I must admit, I have no idea how much the problems with the cork really have affected this whisky, but to me, it seems much less vague than I usually find a whisky at this age. That being said, with enough time, just time, no water, it becomes a little special something with them tarry cream notes...

Tarry cream? Yes, I've not really tasted all my references: 7.5



Next tasting: Highland Park

lørdag 25. oktober 2014

Glenugie 32yo 1977-2010 58.6% Signatory Vintage cask#1 btl.257/670



This is a sherry finished Glenugie, one of those distilleries with too few casks left after mothballing, so there's far too little to go around these days. The cask#1 is the sherry butt in which I guess 3 or 4 hogsheads were finished for 90 months. Yes, 90 months is excactly 7 years and 6 months. If I did my math correct... All in all quite a long finish. Yeah, yeah, less numbers, more tasting notes. Color is dark golden/amber. It smells waxy, leather, honey, dark chocolate, nougat, malty, a bit spirity, as I'd imagine with this strength, vinegar and plum liqueur. The taste is quite on the bitter side, some rubber, phenols, gasoline, glue, starch, raw ginger, crayons, soap. An extreme one, lets try it with some water. Now it turns more rounder, some cotton notes, vodka premium, mashed/mushed veggies, mushroom broth, peppery, salmi, green peppers, grassy, floral, concentrated malty vinegar notes. Oh yes, after a while of breathing there's sawdust, orange marmalade, beetroot liqueur, cointreau, a bit unpleasantly sweet.

I know Glenugie can be superb, but this doesn't nearly enrich my evening: 4.5



Next tasting: Banff Distillery

lørdag 18. oktober 2014

Rosebank 16yo 1991-2008 57.9% Gordon & Macphail Cask cask#2104,2105,2106,2107


This Rosebank was all matured in refill bourbon barrels, that, and at a considerable young age for a Rosebank, could make for a whisky with much of the distillate character left. Rosebank seems to be closed for good, but there were some rumours about Arran, I think it was, opening it again, but then as a brewery, I've gotta read up on how that went. The color is golden. It smells vanilla, caramel, honey, butterscotch, walnuts, nutella, popcorn, waxy, one can hardly feel the strength in this one. But its far from bland, just no off-notes. The taste is salty, licorice, salmi, peppery, floral, herbs, salt and herbs are big in this one. I now discover more of the strength, and I believe a bit of water could open this whisky a bit more to the palate. But it's not shy of excellence bare, either. Now it turns sweeter, perfume, butter, vanilla, marshmallows, coffee cream, kiwis, honey, perhaps a bit more lowland-style, but there sure was life left in those casks. The finish is long, honey lozenges, dry white wine, white peppercorns.

Sad such great whiskies from closed distilleries, but would we otherwise have found them?: 8



Next tasting: Glenugie Distillery

mandag 13. oktober 2014

Laphroaig 18yo 1990-2008 55.6% Berry Bros & Rudd cask#2248



I got this one one for a very fair price at around 55 quid about a year ago, in a whisky shop in Herning, Denmark. So I guess its been sitting on their shelves for a while..? But damn, show me anywhere you get an 18yo CS SC Laphroaig at this price, fantastic! The color is white wine. It smells peat smoke, cinnamon, earl grey tea, lemon lozenges, vanilla, chlorine, acrid, bitter apple juice, iodine, medicinal, dry licorice, guava paste, malt. The taste is very sweet, vanilla, meringue, honey, sweet white wine, ashes, basil leaves, chili, cinnamon, oysters, white wine vinegar. The finish is all on medicinal peaty notes, quite intense. I'll add some water. Now it turns more Islay-ish, salty, charcoal, gunpowder, lime zest. Hardcore laphroaigness now, more complex when bare. It's a bit strange how they've spelled "Scots Whisky"...

I'd say this one belongs up there with the best bourbon-matured Laphroaigs: 8.5



Next tasting: Rosebank Distillery

onsdag 8. oktober 2014

Ardbeg 18yo 1990-2008 46% OB Airigh Nam Beist



The label doesn't state 18yo, which means it could be 17yo actually, for the rigid ones of you. Here we go then, I remember this was my second ever bottle of Ardbeg that I purchased. Back then I got it for 60€. Oh, how prices are sky-rocketing. In 1990 Ardbeg only produced spirit two months a year, so I think there can't be many 1990-vintages around? The color is acacia honey. It smells damp, musty, chlorophyll, sweet sherry, tobacco, coffee beans, vanilla, whipped cream, sugar, hints of peat smoke. The taste is caramel, peat, honey, peanut butter, vanilla, butterscotch, praline, milk chocolate, I can hardly recognize the distillate in this one. The finish is peppery, some peat and sherry. It's a fine dram, but knowing this is an Ardbeg sort of ruins a bit of the joy. One can't have an Ardbeg without expecting a bit more of coastal or peaty notes.

Unexpected Ardbeg: 7



Next tasting: Laphroaig Distillery

tirsdag 30. september 2014

Port Ellen 26yo 1982-2009 50% Old Malt Cask Douglas Laing cask#5398



Port Ellen Distillery needs no introduction, I believe. This one comes from a refill butt holding no less than 712 bottles. Butts have usually matured sherry or wine prior to whisky. I remember this one was sold at norwegian Vinmonopolet for about 100GBP back in 2009 when I bought it. And at that time it was seen as very cheap Port Ellen. Nowadays, any single malt whisky over 18yo at 100GBP is seen as an affordable one in Norway. How time flies... The color is golden. It smells coastal, seaweed, sea salt, dried fish, dry white wine, malt syrup, peat smoke, tar, smoked bacon. The taste is peppery, peat, cinnamon, ginger, honey, chillies, mushroom soup, earthy, leather. What a great surprise, 26 years on oak usually tames the peat quite a bit, but not in this one. The finish is caramel, black pepper, soy sauce. Adding some water. Now it turns simpler, more malty notes and a subtle peppery character.

What a whisky, seems younger than 26, a real beast: 8



Next tasting: Ardbeg Distillery

torsdag 25. september 2014

Fettercairn 33yo 1975-2009 50% Old Malt Cask Douglas Laing cask#4939



First things first, I'm sorry about the crappy photo, but that's what I get when I forget to bring my camera to the cabin, and use my cellphone instead. This one comes from a bourbon hogshead, and have previously gotten my attention because it was quite cheaper than many other old bottlings in this series. Time to see if that's just, or was this another affordable liquid treasure. The color is auburn. It smells cream cracker, butter bisquits, heather, honey, vanilla, oranges, figs, dates, vanilla curd, meringues, light perfumy, toffee, coconut oil, peppermint, marzipan, caramel. I could sit and nose this for hours, it reveals just a bit more with every new sniff. It's not a rough whisky, and it's not a massively sherried or oaky one, it's just perfectly refined in every sense of the word. Not an off-note in sight, but still massively complex due to all the layers of different light/sweet aromas.  The taste is heather again, vanilla sweetness, waxy, stearic, ginger, beetroot, banana liqueur, oaky, leather, hay. Leaves a little more to be desired. Time to add some water. Now it turns sweeter, more honey, lavender, syrup, floral, camphor, nougat, cinnamon, lime peel, sweetness and bitterness in harmony. The finish is cinnamon and peppermints, herbal lozenges too.

A bit too gentle for some, I presume, but use your time and it'll show there's magic to be found: 9



Next tasting: Port Ellen Distillery

lørdag 20. september 2014

Laphroaig 11yo 1998-2010 61.3% C&S Dram Collection cask#700286 btl#168


There you go, another CS Laphroaig vintage 1998. Finding these were like catching fish in a pond a couple of years back. And many has been great! I remember I had a sherried one from same vintage and same series a while back, great stuff. The color is golden, natural, of course. It smells burnt, peat smoke, camphor, gasoline, burnt, vanilla, herbal tea, ashes, but most of all it's gasoline. I've never found such a strong scent of petrol in any malt before, at least none that I can remember. The taste is very strong, salmi, dry licorice, leather, charcoal, smoky, burnt rubber, gun smoke, burning tires, very extreme. Its like, I'd imagine, chewing on gunpowder. Not very medicinal, coastal, or typical Laphroaig, but a beast nonetheless. Lets add a few drops of water. Now it turns richer, sweeter, more vanilla, scented candles, cinnamon, leather, hay, some mineral notes, greens, junipers, a bit waxy and floral, coats my tounge well and leaves this thick sumptuous sweetness in the finish. When neat, the finish was too strong to really enjoy for me. I have to admit I'm still impressed by the young CS Laphroaig bottlings.

A bit unusual in style, a rich, complex Laphroaig, yet extreme in every way: 9



Next tasting: Fettercairn Distillery

søndag 14. september 2014

Talisker 8yo 1995-2003 46% High Spirits S.r.l.


The cork stopper dissolved when i first opened this bottle. I don't know if that has affected the quality of the spirit. Let's hope not. Independently bottled Taliskers are rare, but maybe even rarer at such a young age. The color is golden. It smells sweet, malty, roasted nuts, wheat flour, grainy, corn cobs, baked beans, horseradish. Not a very coastal Talisker. Little peat as well. The taste is grainy, beans, cauliflower, musty, quite plain so to speak. Lets add some water to try bring some life to this youngster. Now it turns into a more heathery, perfumy thing, old yarn and denim is what I find initially. Water also makes it more full-bodied with aromas of butter and sea salt. It leaps up a few points with water in my opinion. The finish is briny, on leather and peat. Much better now. 

Water and air helps make this a very pleasant experience: 6



Next tasting: Laphroaig Distillery



tirsdag 9. september 2014

Port Ellen 18yo 1982-2001 43% The McGibbon's Provenance, Winter Distillation


If my memory serves me right, I believe The McGibbon's was a lower strength range from newly deconstructed Douglas Laing. I also remember this one getting a bit of criticism for not being true to the Port Ellen style, when it was first released. Sherry and peat can be a disastrous mix indeed, but also work very well together. The color is brown. It smells a bit of leather, seaweed, dried grains, vinyl, rubber, not a very pungent nose. The taste is sweet, licorice, peat smoke, leather, coffee beans, kopi luwak, not a complex one, by far. Maybe adding water will release some more flavors. Now it turns less demanding, if possible, just some caramel and brown sugar. I'd say, though this is both low strength, oak-drivan and rather young, one would expect much more complexity from a PE. The finish is rubber and peat.

For sherry freaks, not peat-lovers: 6



Next tasting: Talisker Distillery

torsdag 4. september 2014

Caol Ila 21yo 1974-1996 60.5% Signatory Vintage cask#12592 btl.847/980


These old CS handsigned Signatory bottlings are become rarer with every day that goes by. It's quite a strength at this age, but I believe the new-make held a higher strength back then. The color is golden. It smells vanilla, tarry, ashes, sooth, black pepper, salmi, iodine, peat smoke, brine, Caol Ila for what its worth. The taste is a frenzy of peat, smoke and peppery notes, highly entertaining, hardly complex. Adding water. Now it turns milder, gentle, some hints of vanilla and peat, we're hardly on Islay anymore. How strange, did the alcohol level deminishing make this whisky's total spirit deminish. The finish is quite light and short, some peppery notes and a bit of wallpaper glue.

I'm sorry, adding water totally ruined this one: 6



Next tasting: Port Ellen Distillery

lørdag 30. august 2014

Laphroaig 10yo 2000-2010 59.1% Whisky-Doris


Only 157 bottles from this bourbon hogshead, does that imply it's coming from a shared cask? Maybe, maybe not, hard to know as it lacks a cask number, or reference as some call it. I've earlier given much praise to german bottler Whisky-Doris, as though being a smaller IB seem to source great whisky and sell it at very fair prices. I've had many 1998 Laphroaigs, but this is just my second or third 2000, more modern, more fun? The color is white wine. It smells hay, turmeric, ginger, salt, ketchup, sweet vinegar, salmi, an utmost mild and gentle Laphroaig at this strength. How weird... The taste is wheat, leather, peat smoke, spices like cinnamon and cloves, drying, not much influence from either peat nor cask. I rarely justify adding water to young peated whisky, but this time I will. With water. Now it turns more fruity, some vanilla and apple cores, but still its quite dominated by this dry leather/hay sensation. The finish is cardboard and peppercorns.

A Laphroaig with non/little peat is no Laphroaig: 4



Next tasting: Caol Ila Distillery

Glen Mhor 20yo 1977-1997 58.3% Dun Eideann cask#1557 btl.125

A high strength twenty-year old from Inverness, I guess there will be less and less of those in years to come, if any. Glen Mhor, Millburn and Glen Albyn, not many people miss these, but I believe there was magic made in Inverness, it just disappeared when they added water to dilute the spirit. The color on this one is dark golden. It smells spirity, sawdust, chalk, raw onions, oaky, paraffin, roasted nutmeg, really a peculiar one. The initial sweetness of bananas and vanilla only lasted a couple of minutes, and now its ridden with weird notes. But, let me emphasize this, it's not bad in any way! The taste is peppery, corn starch, vanilla, maize, rice vinegar, juniper berries, wheat flour. Initially it doesn't strike me as a lost treasure. Let's add some water. Now it turns sweeter, some coal and gun powder, a really strange one, dry gin and rubber is what I'm getting. The finish is peppery, burnt, a bit of rubber, quite ordinary.



Next tasting: Laphroaig Distillery

mandag 25. august 2014

Bowmore 11yo 1979-1990 58.4% Cadenhead's



I wonder if I haven't already tried this a couple years back. Anyway, lets have another swing at the sometimes overlooked Bowmore Distillery. This one must be more in the likes of the whisky they will produce in years to come? Young and at CS. I certainly hope the 12yo will remain. The color is golden. Not golden like that shiny adjusted golden. More like the grey-ish golden on old cutlery. It smells rather restrained, some peanut butter and peat. Caramel, banana syrup, shortbread, molasses, green bell peppers, honey, butter, fried banana. This smells0 strangely sweet, yet perfectly rich and honeyed. No peat or coastal notes at all. The taste is pungent, sweet chili sauce, mango, melons, sugar and pepper, barbecue hot sauce, dried red peppers, how weird can a Bowmore get. I'd guess this was some kind of strange south-american spirit. Sugared Cachaca or something. I can't wrap my head around it, lets add some water. Now it turns even sweeter, with some rubber, some shoe wax and even burnt sugar. A strange one indeed.

The more I had the less I wanted, I believe there were some strange Bowmores: 3.5



Next tasting: Glen Mhor Distillery

onsdag 20. august 2014

Laphroaig 10yo 1998-2009 60.4% John Milroy cask#700212


According to John Milroy, there should be a taste of ripe bananas in this young Laphroaig. I made a mistake by reading the label before tasting, which I usually don't. It's another young 1998 Laphroaig, just can't get enough of them. It smells vanilla, peat, sharp in a way, lime zest and eucalyptus, rubber. It's not as clean as I often find these young Laphroaigs, less coastal peat, less medicinal, more spirity, and heavy hints of lemon and other citric notes. The taste is peaty, peppery, vanilla, lavender, strong peppery notes, but not much terroir here. It's a fresh and zesty young spirit, but no bananas. Lets add a drop of water. Now it turns a bit saltier, meaty, savory, soy sauce, quite a difference. The spirity notes as well and the peat takes a step back now. To be honest, it has a bit of sherried Bowmore going on now. The finish is long on white pepper and tar, some heather and salt, smoked bacon. 

Rarely do I find water to improve a peatmonster in this manner: 8



Next tasting: Bowmore Distillery

fredag 15. august 2014

Laphroaig 12yo 1998-2011 57.2% James MacArthur's Old Masters cask#700233


A young Laphroaig from a bourbon barrel, that sounds good in my ears. What? Bottled at cask strength as well? And bottled by James MacArthur's you say? Now that my expectations have gone through the roof, I will pour myself a glass and try to be as objective as possible. The color is light golden. It smells medicinal, tarry, camphor, peat smoke, burnt rubber, ashes, well living up to my expectations. Classic Laphroaig style! The taste is tarry, iodine, peat smoke upon peat smoke and even more peat smoke. For Laphroaig purists. The finish is long on vanilla, peat and black pepper.

After this you will taste little but peat for the next hours: 7



Next tasting: More Laphroaig