Category: Whisky Tasting Notes


Ardbeg: Drum (Islay Single Malt Whisky: 52% ABV)

Visual: Very clear and light. Mix of fast and slow medium sized streaks from the spirit.

Nose: Heavy peat. Lightly waxy. Slight salt. Waxed fruit. Slight sugar cane. Fresh brown bread. Ripe banana. Banana leaves. Water adds nail polish and dried meat.

Body: Banana. Oily. Oily peat. Caramelised sugar. Rum. Palma violets. Water adds banana yogurt. Peat. Grapes.

Finish: Caramelised brown sugar. Molasses. Cherries. Rum. Peat. Banana and banana leaves. Waxy. Pear drops. Banana custard. Fatty sausage.

Conclusion: This feels like the most unexpected of experiences for me. It is a tropical tasting Ardbeg. It comes in with such a punch of a peaty aroma, but then drops you into smooth (and yes still peat influenced) perfection behind. It punches peat out, punches out waxy and heavy, burnt brown sugar and oily notes. It feels initially like it is going to be one to punch your teeth out.

On that first sip instead it comes in with subtle waxy, oily notes below the peaty weight, and leaves a touch of room which is nigh instantly filled by the rum coming in. It floods in with spicy and dry notes backed by lots of burnt, caramelised brown sugar and even molasses like notes.

More than that, what makes this seem so utterly different is that it has so much banana character added into this – waxy banana, mashed banana, banana yogurt, banana custard. Lots of banana notes really selling the tropical imagery and working so well against the spicier rum notes. Very sweet, always present behind the oily, peaty character.

Heavy peat, heavy sweet, thick waxy mouthfeel, meaty weight. It has full Ardbeg weight but is so sweet, rum touched and vibrant behind that. This is a legend, so polished, weighing the Ardbeg character but unlike any Ardbeg I have tried before.

It is something I never expected – a dessert meets Ardbeg peat whisky. It is both different and amazing, If you get the chance, and it is not silly money, try it. Genuinely great

Background: Final of the five whiskies tried at Independent Spirit‘s Uber Whisky Tasting. Ok, there was a sixth bonus one, this was the last official one, ok. This is this year’s take on the annual Arbeg Committee Release and one I was very excited to try – a rum finished Ardbeg! Going for stupid amounts of money if you try and find it online now, I was so chuffed to see it in the tasting so I could give it a go. As always with sessions like this I was doing notes in a group environment, so may be a tad more scattershot than normal but I do my best.

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Douglas Laing: Bowmore XOP 21 Year (Scottish Islay Single Malt Whisky: 21 Year: 56.2% ABV)

Visual: Clear greened grain. Mid sized streaks come out from the spirit.

Nose: Smoke. Smooth peat. Light moss. Very smooth and clean. Oily fish skin. Lightly medicinal. Batter. Water changes little.

Body: Oily fish skin. Sweet apples. Smooth. Cinder toffee. Grapes. Light ash. Slight salt. Water adds more grapes and some smoke.

Finish: Cinder toffee. Oily fish skin. Seaweed. Crème brulee. Slight ash. Grapes. Water adds more smoke, slightly peppery.

Conclusion: This is so clean, so smooth for the abv, so polished. It has got salt, slight medicinal character as you would expect from and Islay, but low peat and no fancy barrel ageing altering the flavour. What you get is very smooth vanilla, tinned tropical fruit and grape notes that speak to a very long time in a bourbon barrel. It doesn’t act unusually, but it does have the standard notes delivered ultra smoothly.

The lighter touch lets green fruit notes come out and mix with the lighter medicinal character. If you are worried from this description that the whisky is going to be too light for you, let me reassure you that there are still notes such as an oily fish skin heaviness, notes that bring a thicker character to a gentle alcohol weight whisky. For people who have tried a lot of Bowmore I’d say imagine a mix of the 12 and 18 year, taken the best elements of the two, smoothing massively and putting out at higher alcohol strength and polish.

Water smooths it out even more if you can believe that making for a very easy to sip Islay, but it doesn’t open up any new notes. Now it tastes nowhere near the abv it is pushing out, even taking into account the water, so smooth, with the only flaw is that it doesn’t stand out with any unique elements. It is not super different in flavour to the younger expressions but it is very polished and enjoyable. A very refined take on a classic.

Background: What is there to say for this one? – fourth of the five whiskies tasted at Independent Spirit‘s recent Uber Whisky tasting night. As always with sessions like this I was doing notes in a group environment, so may be a tad more scattershot than normal but I do my best. So, I have had some bloody good experience with the XOP range from Douglas Laing. Also, seriously, I love Bowmore, though they do such a wide range of expressions it is hard to know what you will get in any bottling. To paraphrase one of my favourite quotes on Bowmore – If you can’t find a Bowmore expression you enjoy it may be time to ask if whisky is for you. This one of 317 bottles taken from a single cask.


Bruichladdich: Micro Provenance Cask Evolution Exploration: Sauternes 2006 (Scottish Islay Single Malt Whisky: 12 Year: 58.4% ABV)

Visual: Light clear gold. Fast thick streaks from the spirit.

Nose: Cloying sweet apricot. Dessert wine. Pears. Grapes. Light rubber. Water adds wine gums sweets. More water adds slight salt.

Body: Pears. Almost evaporates on the tongue. Water brings out dessert wine. Vanilla. Light tannins. More water adds dried banana, more apricot. Even more water adds vanilla and slight salt.

Finish: Pears. Dry. Mineral water. Alcohol air. Water adds vanilla. Toffee. Dessert wine. Wine gums.

Conclusion:This is so strong yet sweet. The expected dessert wine and apricot notes come out from the neat spirit, yet more than that you get subtle pear and grape notes underneath, I’m guessing native spirit characters accentuated by the sweetness to give more complexity than often comes from this sweet and sometimes overpowering barrel ageing.

Neat the strong alcohol means that it almost evaporates off the tongue, giving no peat, no salt or any of the expected Islay character. It is clean, slightly rubbery, but with gentle fruit over an impressive alcohol weight but restrained burn. To get the spirit to stick around and to get the slight Islay salt character coming out you need to add a fair amount of water, but don’t worry, it can take it.

Even with water it is so very clean in the spirit character, lots of dry yet sweet dessert wine, and that gentle fruit, with the pear and apricot given more room to roam. The lack of overt Islay character is matched by a lack of lot of the Bruichladdich style. Instead you get lots of subtle complexity from the oak, lots of depth in those sweeter flavours for the water to bring out.

If it had more influence from the native Bruichladdich spirit then I would have no hesitation in recommending this as an absolute stonker. As is it is a very nice show of oak ageing, especially with water, and has wonderful subtlety in its weight.

Background: This was the third of five whiskies at Independent Spirit‘s Uber whisky tasting. I love those things, a chance to try five whiskies I might not otherwise get to try. As always with tastings like this it was in a social environment so I may have been influenced by people around me and the notes may be slightly shorter than usual. Hope you still enjoy. Anyway, this one is from Bruichladdich’s cask experimentation, made with optic barley and aged in the unusual Sauternes which in my experience adds a lot of sweetness to a whisky, so should be interesting seeing how it interacts with the Islay character here.

Amrut: Naarangi (India Single Malt Whisky: 50% ABV)

Visual: Deep honeyed gold. Slow thick streaks come from the spirit.

Nose: Sugared oranges. Trifle and brandy cream. Subtle oak. Shortbread. Light bay leaves. Lightly earthy spice. Water adds some vanilla. Tinned tropical fruit. Rose wine.

Body: Dry red wine. Earthy spice. Sugared orange. Shortbread. Dry oak. Water adds treacle. Orange peel. Dry plums. More orange. Rose wine. Vanilla.

Finish; Ovaltine. Dry oak. Dry red wine. Chilli. Tannins. Dry tea bags. Orange peel. Dry plums. Slight trifle. Water brings out turmeric.

Conclusion:This is about as different as you can get from from a whisky – an experiment that could not be done in Scotland and one that brings a very different experience with it.

There are so many different elements in the different moments of this journey – Initially sweet orange mixed with herbal dry notes, it provides a contrast of sweet taste matched by a dry feeling body. Lots of dry red wine notes come out from it, emphasising the spice which seems to be a popular touch in India whisky in my limited experience.

Water makes such a difference in what you get – bringing out vanilla and tinned tropical fruit that calls to more traditional whisky character that you would expect from a bourbon ageing, but still moves out into contrasting dark fruit notes and more dry red wine notes.

More water changes it again to bring out a lighter rose wine character, something that calls to more unusual barrel ageing against the still present sweeter notes. The contrast from sweet aroma into dry spice meets orange aroma now with a good range over the dry backing.

Very different, red wine and spice with great variety around that core. Sweet, warming spice, definitely not the traditional whisky experience while still definitely being whisky, not a liqueur.

Very much worth trying.

Background: This was the second of five whiskies at Independent Spirit‘s Uber whisky tasting. I love those things, a chance to try five whiskies I might not otherwise get to try. Why no first set of notes? The first whiskey I had already done notes on in the past. So, the first set of new notes is this very unusual one from India – a whisky aged in oloroso sherry casks, which had been filled with orange peel packed wine. Not something that would be allowed to be called whisky in Scotland, but in India – experiment away! As always with tastings like this, it was in a social environment so I may have been influenced by people around me and the notes may be slightly shorter than usual. Hope you still enjoy.

Douglas Laing: Old Particular: Linkwood 21 Year (Scottish Speyside Single Malt Whisky: 21 Year: 51.5% ABV)

Visual: Pale greened grain. Very slow thin streaks come from the spirit.

Nose: Noticeable alcohol. Soft lime. Vanilla. Floral. Crushed digestives. Pencil shavings. Water makes gentle and slight rocks.

Body: Smooth but warming. Cake sponge. Vanilla. Soft lime. Marzipan. Crushed peanuts. Water adds vanilla custard. More marzipan. More water adds light cherries.

Finish: Key lime pine. Vanilla. Soft caramel. Alcohol air. Lightly nutty. Marzipan. Water adds cake sponge and more nuts. More water adds cherry pocked biscuits.

Conclusion: Well, a lot more going on with this than seemed at first glance. Despite being over 50% abv, the alcohol character is not the issue that prevented me from getting into it right away. There is no burn to this, despite the alcohol being evident in the aroma and warming in the body it actual works out fairly restrained overall for this.

Initially it comes across floral with vanilla sweetness – very smooth for the abv, but nothing special in the flavor. Slowly, over time a gentle nuttiness comes out – which reminds me of my previous experience with Linkwood where it seemed like a more gentle Strathisla.

Water play adds many layers though, taking it away from that simple impression. The nuttiness merges with the sweetness to give more body to a marzipan note that was hinted at previously. More water allows cherry and digestive notes to come out that add range and more varied sweetness around the nutty character.

Gentle, smooth, works well with water and feels like a smooth Strathisla made sweeter, and very rewarding and easy to drink. Not the most complex, but complex enough for an easy going 21 year spirit.

Background: Mini whisky samples! Woo woo! These were donated to me by Independent Spirit for me to do notes on – much appreciated! Being a sample this is a smaller measure than normal, so may be slightly shorter notes that usual, not that I’m complaining. Only had one Linkwood before, I think, brought up my notes on it while trying this so I could compare. Not much else to add – put on Getter – Visceral to listen to while drinking. Nice electronic kind of chilled tunes. The only pity is the only reason I found out about the album is because of the hate and online and offline abuse the creator was getting due to it being so different to their usual work. People are scum sometimes. It is good, check it out. If you don’t like it, that is fine, but don’t send artists, or in fact anyone abuse just because their work is not to your tastes.

Game Of Thrones: Night Watch: Oban (Scottish Highland Single Malt Whisky: 43% ABV)

Visual: Deep gold. A thick sheet comes down from the spirit slowly.

Nose: Raisins. Brandy cream. Cereal grains. Oak. Brown sugar crystals. Water adds pine cleaning spray. Pencil shavings. Fudge.

Body: Smooth. Oak. Warming alcohol. Chocolate cake. Black liquorice touch. Mild smoke and stones. Subtle fruitcake. Toffee. Water adds subtle cherries. Charring. Bitter coffee cake. Brandy cream. Orange liqueur touch. Grapes.

Finish: Chocolate cake. Bitter cocoa dust. Light smoke. Dry. Dry stones. Dry oak. Slight caramel. Water adds slight dry liquorice. Bitter red wine.

Conclusion: This is a very dark tasting whisky, mixing what tastes like deep sherry ageing, slight smoke and rocky coast takes on the spirit with bitter chocolate and coffee cake. It is a hefty mix.

This is smooth, but with alcohol warmth if held on the tongue – it smooths even that out very easily with a drop of water. It shares with Talisker that kind of character that, while definitely not Islay, still brings sea breeze, smoke and wet rock touched. A feeling of a match of Highland and Island would be the best way I would describe it.

Over that is a delicious mix of dark fruit, spirit soaked cream notes, generally dark feeling notes, but with slight light sweetness and grapes brought out by water to provide gentle release. It feels thematically appropriate to the Night Watch in bottle design, flavour and general look. Which is nice.

It doesn’t quite reach a must have status, but easily in the top 50% of whisky. It has the complexity, smoothness, lots up front and easy to open up to more complexity. The extra 3% abv feel like it gives a lot more depth to the whisky with little burn in exchange.

Solid and steadfast like the Night Watch. (Well, as far as I read in the books, for all I know this seems massively naive to all those of you who are up to date on the show. I know how GRR Martin works) Heavy and slow drinking, well worth grabbing if you can.

Background: Second of the three game Of Thrones whiskies I bought and the first that is a whole new expression for the GOT line. I got this particular one for two main reasons. One, it has been a while since I have tried a new Oban expression and I have a soft spot for the distillery. Two, look at that bottle, it looks lovely. Yes nothing to do with the whisky I know, but I am easily influenced. Grabbed from Independent spirit, this was drunk while listening to Epic Beard men’s new album “This Was Supposed To Be Fun”. Needs a more detailed listen, but sound like they are on point again with some very cutting and political raps.

Game Of Thrones: House Baratheon: Royal Lochnagar 12 (Scottish Highland Single Malt Whisky: 12 Year: 40% ABV)

Visual: Apricot skin to gold. Fast, thick streaks.

Nose: Honeyed shreddies. Apples. Pears. Light menthol. Heather. Vanilla. Pencil shavings. Water makes for predominantly light apples.

Body: Honey. Vanilla. Apples. Moderate warming alcohol. Smooth mouthfeel. Strawberry. Light cream. Malt chocolate. Water makes soft apples and vanilla toffee.

Finish: Honey. Lemon cakes. Shredded wheat. Strawberry. Slight drying alcohol. Soft apples. Malt chocolate. Water adds choc toffee. Soft apples. White chocolate and lightly nutty notes.

Conclusion: This is good at giving pleasing first impression. Very good. It is smooth, sweet, with fairly standard honey and vanilla notes soothed out by more interesting apple and strawberry fresh notes. Combine that with low alcohol burn – the alcohol is present but mainly just warming – and a solid malt chocolate body and you have a lot to enjoy already and this is just on first sip.

It is a whisky very much intent on setting you at ease. You don’t even have to work for those initial notes, they are just there easing out of the smooth but filling mouthfeel of the spirit. Because of that I was not sure if water was even needed, so I was wary and well.. it definitely changes with water, I’ll say that.

The body lightens, emphasising the vanilla toffee notes, but more than that the soft apples notes are now so very clear. With water it becomes one of the easiest whiskies to give to a newcomer for them to be able to see the lighter subtleties that you can get from a spirit.

However, with that said, in a rarity for me , I prefer this neat. All the same notes are still there, just with a bit more force , bigger mouthfeel and more honeyed style. It is just as easy to examine, you just need to let it sit and seep for a few moments and there it is. So easy to examine – so will just be a manner of preference for water, but will never need much.

This is a wonderful spirit, easy to drink, rewarding and with good range. Why this distillery isn’t better known in the UK I have no idea. A hidden gem, now given a bit more exposure that it deserves.

Background: Game Of Thrones! Ok, I’m a tad behind on the show. By which I mean I am up to where the books end. Please no spoilers. Anyway, Game Of Thrones themed whisky amused me, especially as six of the 8 bottlings are new expressions. Turns out this is one of the two that are not. It is exactly the same as the standard Royal Lochnagar 12 but with new packaging. Ah well. Never tried any Royal Lochnagar before, which is why this is one of the ones I grabbed, so no harm no foul there. I had just found out about the passing of Keith Flint from Prodigy, so put on Fat Of The Land in his memory. Bloody awesome tunes. Not much else to add, another one got in by Independent Spirit.

Cotswolds: Single Malt Whisky (English Single Malt Whisky: 46% abv)

Visual: Pale darkened gold. Very slow but thick streaks come from the spirit.

Nose: Strong alcohol. Menthol. Wheat fields. Floral. Vanilla. Barley biscuits and oat biscuits. Honey. Water makes lighter. Husked wheat. Slight chalk. More water adds banana notes.

Body: Smooth. Vanilla. Custard. Alcohol burns if held. Dry oak. Honey. Quite dry overall. Water adds more honey. Oat biscuits. Soft apricot. Dried banana.

Finish: Dry oak. Honey sheen. Dry overall. Water adds a clean sheen over the tongue, and more honey. Soft apricot. Tinned tropical fruit. White chocolate. Dried banana. Dry mead.

Conclusion: Water. Definitely not the enemy of whisky, despite what some purists might say. I have said it before and I will say it again – if anything water is whiskey’s best friend and rarely should they be parted.

Neat this is …workman like – smooth, though overly warming if held. It is quite dry with some solid honey and vanilla notes in there. A good base, a tad too dry, and overall nothing to write home about.

Water, first of all, helps out with the dryness and reduces down the alcohol burn. Good start. Still workmanlike but polished workman like with all the rough edges taken off. Here it is smooth drinking, if not special.

A touch more water and now it really gets going – apricot notes come out, along with a kind of dried banana note that reminds me of the esters you can get in yeastie Belgian blond ales. So now we are cooking with gas – smooth, sweet but with a bit of complexity to get your teeth into.

It’s still not a must have for me, but this is some very good spirit at the base – I am very interested to see what they do with it in the future.

Background: Been hearing good things about the Cotswold’s whisky for a while, but was wary of splashing out on a full sized bottle – thankfully this 5cl miniature turned up at Independent Spirit which made it easy to give it a try. This seems to be their standard expression- non chill filtered, a tad higher than normal abv for a standard expression. Don’t know much more about it so just to say I put on Made In Mexico – Zodiac Zoo to listen to while drinking – a weird mix of noise to music I found through the original Guitar Hero of all things.

Lagavulin: Feis Ile 2018: 18 Year ( Scottish Islay Single Malt Whisky: 18 Year: 53.9% ABV)

Visual: Pale gold. Slow thin streaks come from the spirit.

Nose: Smoke. Peat. Soft champagne. White grapes. Beef broth. Cherry pocked digestives. Dry black liquorice smoke. Burnt rubber. Salt touch. Menthol liqueur. Sulphur. Water adds very light aniseed. Slightly more evident alcohol. Dry white grapes.

Body: Smooth. Dry. White wine. Light white chocolate. Oaken. Water adds cake sponge. Smoke. Soft lime. Dried beef and beef crisp dusting. More white chocolate. Toffee. Soft cherry.

Finish: Dry oak. Smoke. Alcohol air. Dried beef. Champagne. White grapes. Water adds pepper. Vanilla. Thai seven spice. Malt toffee. Cherry pocked biscuits. Beef crisp dust. White chocolate. More water adds vanilla and soft apricot.

Conclusion: Ok, let us start with how this is different to my usual Lagavulin expectation, via what those expectations are. So, my expectations for Lagavulin are that it will be big, meaty, peaty, weighty and complex.

This is drier, but does not feel lighter with that. Instead it emphasises what taste more like white wine, clean notes. Instead of heavy peat it feels more the dry smoke side of things, similarly dried meat instead of chewy slabs. There is room for subtle fruit notes to come out. It is still Lagavulin but restrained in how it punches out the notes. Still Islay, still big, but the heavier Islay meaty, medicinal, peat and salt notes feel calmed compared to the younger 16 year. It is a take that took me a short while to get used to.

Without water it suffers from being too much on the dry side, which alongside the ..ok, not lighter …brighter? Cleaner? Any which way, the different flavours seem to suffer in the higher alcohol environment. Ok, but overly oaken and the dryness makes it seem harsh.

So, yes, water play is definitely needed for this one. With water the smoke is still less peaty, and the beef still is dry, but the white wine notes rise to become slightly yeasty Belgian beer influenced and fuller champagne notes. The other elements have more room to roam and softer, with subtle red fruit coming out around the edges.

Grapes and soft fruit, across light salt hints now match the dry, smoke, dried meet and champagne. Still Lagavulin but a fascinating different take. Fascinating thought it is, I will have to admit. Lagavulin 16 and Distillers Edition are both better and cheaper. Then again those two whiskies are masterclasses in how to do a good Islay. This feels like an interesting alternate universe take. So, get the 16 and Distillers Edition first, if they are to your taste, and you have money to spare, this is an interesting one.

I love seeing what can be done with the spirit in this one, but it just makes it different, definitely not better. That is not to say this is bad – I have yet to encounter a bad whisky from this distillery – but it is not up with their usual amazing high quality. Still a fun one to dissect.

Background: I fought with myself so much over if I should get this. I genuinely love Lagavulin. Probably my favourite distillery, and one that has a relevantly restrained number of releases. Thus, a nice 18 year old release, especial a limited release that I would normally have to travel to the Feis Ile Islay festival to get, caught my eye. On the other hand it was just a tad expensive for an 18 year of whisky, mainly due to people having to head to Islay for that festival to grab it. As you can tell I eventually weakened and bought it. Otherwise this set of tasting notes would be admission of stealing. Grabbed from Independent Spirit ,this has been aged in Refill American oak hogsheads, Rejuvenated American Oak hogsheads and Bodega European Oak butts. This is bottle 4199 of 6000 bottles. I put on Akala – Knowledge Is Power 2 while drinking. I freaking love Akala, such a wordsmith and cutting in his political critique in his raps.

Brora: Silent Stills: 18 Year (Scotland Highland Single Malt Whisky: 18 Year: 52.9% ABV)

Visual: Pale gold. Very slow puckering forms into thin streaks from the spirit.

Nose: Crushed rocks. Mild smoke and soot. Planed red wood. Lime hints. Barley. Water adds more rocks and grit. Soft apricot. More water keeps roughly the same.

Body: Light front. Lemon and vanilla. Subtle smoke. Slight salted rocks. Alcohol warms over time. Lemon cakes and lemon curd. Brown sugar. Honey. Water adds more honey. Apricot. More noticeable alcohol. Thick American pancakes. More water. Buttered crumpets. Raisins and plums.

Finish: Honey. Crushed rocks. Soot. Lime touch. Maple syrup touch. Brown sugar. Lemon cakes. Vanilla. Water adds American pancakes and malt chocolate. More water – crumpets. Raisins. Red wine.

Conclusion: Very different first impression on this to anything I expected. Gentle, definitely not showing the cask strength level alcohol, but with crushed rocks and smoke. The aroma especially seemed full of those wood and rock notes that made me a tad worried this would be a rough tasting experience. However first sip was very smooth, with light sweet notes and that rocky character a backing solid character as it should be.

Now I know Brora is generally peated, so was expecting a heavier influence from that than what I found here. Instead I get just a smoke wisp, present but gentle wafting though the sweeter main character of lemon cakes and vanilla. It very much shows the sweet Highland home here with honey and brown sugar weight to the spirit. It is well aged though, even neat the 50% abv is smoother than it has any right to be, only becoming noticeable if held on the tongue for a while. In fact it is so well balanced in alcohol weight that I was hesitant to add water to it for a while lest I ruin it.

I was then unsure again just after adding the water. The aroma became even grittier, and the body had a bit more alcohol evident. However with that it did open up to bring brighter fruit notes and an American style pancake feel. So, after a moment of examination I decided, maybe it had just started its journey of change? Maybe a touch more water was needed?

More water did settle the alcohol down again, and have a thick, bready, crumpet and thick pancake kind of feel, all backed by that understated smoke. Here I can wholeheartedly say that it is very good. Highland weight and sweetness, subtle smoke, slight citrus notes and so incredibly smooth for the abv. That is some aged cask strength spirit used well. No fancy unusual barrel ageing used here – it just lets the spirit itself show itself at the best with the oak adding everything it needs.

In fact, here in its final moments I find more sherry barrel like ageing notes coming out – dark fruit and red wine adding yet another layer to this. It really made wish I had a bit more of this so I could explore where it was going – hints of much more dark fruit to come. Unfortunately I cannot afford more, even if I could find it.

So, on that, is it worth the high very cost? Probably not. Probably nothing is worth the cost that super rare whisky like Brora goes for now. However it is very good indeed. Wonderful in fact. If this went for the kind of cost a premium 18 year old whisky would go for from a living distillery, even the high end of that, I would recommend it without hesitation. One of the best Highland whiskies I have had – so smooth, so complex and the smoke wisp just adds that extra touch.

Downsides? The aroma really does not show it at its best. Everything else is so very good. Just, ya know, damn, that steep cost.

Background: Two thousand tasting notes! WOO! I made it with my liver vaguely intact! I had been keeping this one back for a while, knowing that full bottles of Brora – a distillery that has been dead since 1983 – go for insane amounts of money – part rarity, part the 30 year plus age any new releases are now. So, when I found a miniature at The Whisky Exchange at 18 years, and so vaguely within my price range, I grabbed it and held on for the right moment. This seemed just right for a big two thousand celebration. Previously called Clynelish, the distillery was renamed to Brora when the newly referred to Clynelish distillery came online in 1968. As far as I am aware it is a lightly peated whisky. It is worth noting there is talk of reopening Brora – I don’t know how much of the original stills are still intact so have no idea if the new spirit will be similar, or just cashing in on the name. This mini is bottle 33 of 294, and was distilled n 1983 and bottled in 2001 so I consider it very lucky that it was still around to be grabbed. Wanted some beautiful music to go with the big 2K tasting note so went with the Ulver: Shadow Of The Sun album. Still a haunting masterpiece.

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