Tag Archive: Highland


Douglas Laing: Provenance: Ardmore 10 Year (Scottish Highland Whisky: 10 Year: 46% ABV)

Visual:Very pale gold. Thick, fast streaks come from the spirit.

Nose: Salt. Peaty moss. Black pepper. Clean alcohol tingle. Light sulphur. Brown bread. Water adds a make spirit touch.

Body: Vanilla fudge. Salt. Peat. Slight golden syrup. Brown bread. Water adds sweet honey, oily peat and caramel.

Finish: Beef slices. Moss. Smoke. Salt touch. Water adds oily peat. Pepper.

Conclusion: Now this seems surprisingly full on for an Ardmore. It’s a spirit I’m more used to associating with a mix of heavy sweet Highland character and well used moderate peat character.

Neat this has a clean alcohol and salt style that calls more to a sort of Islay or Island character than usual for the spirit. It isn’t a heavy part of the whisky, but at this point the spirit really isn’t showing the sweeter notes of an Ardmore so it comes through a lot more than you would expect.

Water brings out the sweeter honey and caramel notes –but it still has the slightly more rocky, salty notes haunting it in an after image. A nice mix, if not what I was expecting. The whisky doesn’t react much to the water beyond that. It is a decent match of styles but doesn’t pull a lot from the sweeter Highland style to make it stand out. While I can appreciate the more Island/Islay style character, as a smooth but medicinal whisky it can’t compare with, say, a good Caol Ila.

A decent, Island touched, sweet dram, but not a stand out one.

Background: So, final time around – Mini whisky samples! Woo woo! Though it does mean I no longer have an excuse to make that Undertale reference. I am sad. 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. From a quick google this looks to be the 2008 distilled, 2018 bottled edition, which would make it aged in a refill hogshead cask. This was drunk shortly after the previous notes, so I was still listening to Byzantine.

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Wolfburn: Aurora (Scottish Highland Single Malt Whisky: 46% ABV)

Visual: Very light vanilla gold. Fast, thick streaks fom the spirit.

Nose: Sugared orange. Clean. Pear drops. Pencil shavings. Water adds vanilla and apple pie.

Body: Apple pie. Oak undertone. Pear drops. Slight alcohol burn. Water adds thick toffee. White pepper. More water adds sherried spice. Light soot.

Finish: Dry sherry and spice. Dry oak. Pear drops. Water adds dry toffee. More oak. Malt chocolate. More water adds spicy red grapes. Paprika and tannins.

Conclusion: This is quite the experience and not what I expected. For a sherried whisky this barely shows that side when drunk neat. Instead it comes in fresh and clean with sweet pear and orange notes, calling to a younger spirit style, but very clean and with some, but less than expected alcohol burn.

The sweet fruit continues through to the very end where finally the dry spice and sherry character comes out to underline the experience. While there is a touch of alcohol warmth, as referenced before, here it is bright, fresh and very pleasant with only that final hint of the sherry.

Water brings out a heavier character with the brighter front quickly moving out of the way to reveal a stodgy, thick dry toffee character and waaaay more of that sherried experience, with peppery and dry spice notes coming out.

While much more what you would expect from a sherry whisky with water, I actually prefer it neat. The contrast between the light, bright notes and the underlying sherry is striking and enjoyable – more than worth the trade off for the slight extra alcohol presence. By comparison with water it feels ok, good, but much more standard and doesn’t really stand out.

So, two very different takes on the whisky, both good, but much better neat in my opinion.

Background: Yay, had free time to to hit the Hideout again! Spotted that they had some Wolfburns there last time I went, and since I have not tried anything from that distillery before, promised myself I would drop back to give them a try. So I did. Success! Plus ten experience points. Quest Complete. Anyway this one is their sherry oak aged version, which sounded mighty tasty to me so I gave it a try. The place was bloody busy when I was in, turns out it was post a rugby match, so I couldn’t find a seat to use while doing my notes, but I tried my best for y’all.

Game Of Thrones: Night Watch: Oban Bay Reserve (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.

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.

Glencadam 21 Year (Scottish Highland Single Malt Whisky: 21 Year: 46% ABV)

Visual: Pale gold.

Nose: Cherries. Brandy cream. Sherry soaked sponge to trifle. Pencil shavings. Custard slices. Water makes little difference.

Body: Thick. Honey. Raisins. Very clear sherry. Soft lime. Sweet lemon. Slight alcohol. Oak. Water brings more raisins. Vanilla fudge. Red grapes.

Finish: Raisins. Creamy lime. Dry oak. Malt chocolate. Fruitcake. Water adds red wine. Dry sherry. Dry spice. White grapes. Mildly waxy.

Conclusion: This is very sherry dominated. Very red wine heavy. Very fruitcake solid body. So the first thing to get out of that way, does that idea appeal to you? If not that this is not the one for you.

Still with me? Cool, let’s dig deeper then. Initial impressions is very sherry trifle, and wine soaked fruitcake. Very much heavy, sweet desserts that are appropriate to this winter season. Surprisingly, even at a nice 21 years of age, this still has a touch of alcohol character present. Nothing too bad, probably just a sign of the touch higher than normal 46% abv. Thankfully a touch of water clears that up nicely without hurting any other element of the whisky.

It is a tad simple without the water. It is nice, and big in the flavour but slightly closed. Water helps round it out as dry spice grows out adding more savoury elements around the sweetness. The sweetness also spread out with red wine and a mix of red and white grapes that provide extra elements over the stodgy fruitcake middle.

Now admittedly none of this is new to the whisky world, nor unusual. The base whisky provides the weight and a mildly waxy feel in the finish. But generally most of the character here seems to come from the sherry ageing.

It is very enjoyable, very solid, with Highland weight meeting sherried flavour. Nothing is unsual, but no complaints, and no off notes evident from the spirit – so a good job if not stand out.

Background: Only tried Glencadam once before, that was initially weak but had my attention by the end. So when I saw an aged 21 year version in minis at Independent Spirit I thought it would be nice to give it a go. Not much else to add on this one – Had just grabbed Miracle of Sound’s “Level 9” album from bandcamp – a very varied in style bunch of video game themed songs – so put that on while drinking. Goes from light pop punk to moody epics, so at least one song would probably match the whisky!

Loch Lomond: 18 Year (Scottish Highland Single Malt Whisky: 18 Year: 46% ABV)

Visual: Bronzed gold. Slow, thick streaks from the spirit.

Nose: Alcohol air. Dark fruit. Blueberry. Twigs. Vanilla. Raisins. Caramelised brown sugar. Water adds menthol and gooseberries.

Body: Very smooth. Blueberries. Raisins. Light alcohol taste. Small red berries. Moss. Dried teabags and tannins. Water adds apricot syrup. Oak. Custard slices.

Finish: Moss. Charred oak. Light alcohol air. Malt chocolate. Slight sour toffee. Teabags. Water adds fudge. Tart grapes. Lightly metallic.

Conclusion: This feels like it is aiming to take Loch Lomond on the same sort of spirit journey that the more prestigious distilleries such as Glenfiddich and Glenlivet do with their 18 years. You know, the ones where they emphasise the dark fruit a bit more, make the main whisky very smooth, that kind of thing. Now, those famous whiskies aren’t perfect in my opinion, but still this one feels like it isn’t really reaching their level.

Now let’s look at what it does have. It has the dark fruit – in raisins, blueberries and touches of slightly tarter small red berries. That aspect works. It is pretty smooth as well, especially with water, so not too bad on that side either. It comes within spitting distance of what it is trying to do is what I am saying.

However there is, well, a kind of alcohol air, like cheaper grain spirit, along with heavy teabag like tannin notes that would have worked in a heavier whisky but felt odd in this smoother fruit fest. Water does help with that, bringing out a smoother flavour, but still with an odd, slightly closed element that is half way between tart grapes and slight metallic notes in the finish.

It feels close to what it should be – the flavours are big all the way into the finish, which is good, it is smooth in the body which is good, but tainted by those off notes that makes it feel like an also ran of the whisky world.

Ok, but far behind the competition.

Background: This is another one grabbed from The Whisky Shop in town, they had a huge range of Loch Lomond in minis so I decided to grab a bit older one to see how it goes. Not been a huge Loch Lomond fan up to now, but some whiskies only really shine in their later years. Put on The Eels: End Times while drinking- only just grabbed it. I always like The Eels, they always feel happy in a sad way, or sad in a happy way, and says that is ok either way. Which is nice.

Loch Lomond: Inchmurrin: Madeira Wood Finish (Scottish Highland Single Malt Whisky: 46% ABV)

Visual: Bronzed gold. Fast thick streaks from the spirit.

Nose: Salty. Cooked fish skins. Hard sweets. Raisins. Sour red wine. Strong alcohol air. Light turpentine. Peppermint. Water adds menthol and cherries.

Body: Smooth. Oily. Cherries. Smoke. Salt. Shortbread. Vanilla. Lightly waxy. Water adds golden syrup. Brown sugar. Soft peat and dried beef. Apricot. Spicy raisins. Madeira cake.

Finish: Peppery. Light charring. Dry peat. Oily. Vanilla custard. Water – raisins. Smoke. Menthol. Madeira cake and salt.

Conclusion:This is not an Islay, I am aware of that before you all jump on me, however it does seem to be trying to pick up a lot of the Islay traits, so I will be referring to that region quite a lot here. I think it is as most not Islay/Island whiskies that use peat only take the peat element, and none of the rest of the Islay character. Which is cool, it creates a different experience. This however has a saltiness and an oily, fish skin character that actually brings to mind the less brutal and medicinal of the Islay range. This is especially true neat where it is a bit of a harsher edged thing.

Neat it has a touch of red wine in the character, and some cherry notes, all of which I presume are due to the odder Madeira barrel ageing, but I have to admit it doesn’t seem like how Madeira usually shows itself – in fact it is a tad sour red wine rather than the sweeter notes I would expect. This results in the neat whisky feeling like someone took a lighter Islay and added a bit of a heavier wine barrel ageing to it. It has what would be rougher notes if they were heavier and thicker, but are manageable as it – something like turpentine if it was heavier, but thankfully not so at the moment.

Now, when you add water to this it does two big things. First it brings out the more neutral natural sweetness and the fruitiness of the unpeated side of the whisky. Second it brings out the more traditional Madeira styling with fruity raisin sweetness. Both element involve sweetness yes, and fruit, yes I did already notice that.

Overall it is an ok bit of peat, an ok bit of base spirit and an ok bit of Madeira ageing. It is not a common combination of styles so I will say it has value for that, but each individual element has been done better elsewhere – it is only the combination that makes it stand out.

Still an Islay influenced Highland whisky in Madeira oak, something a bit different and ok as that.

Background: People who have been following these notes for a while will know I like getting the chance to try a lot of different whiskies, but often miniatures only have the more common expressions. Which means you have to buy a big bottle – yes I know, woe is me, but it still means you are taking a risk dropping money sight unseen. So when I saw a bunch of Loch Lomond, and their peated offshoot Inchmurrin at The Whisky Shop in Bath I decided to grab a few. This one is a Madeira finished expression, which I tend to be a fan of, though I don’t think I have tried many, if any peated whiskies with Madeira finishes. Should be interesting. I’d grabbed Ozzy Osbourne – Memoirs Of A Madman recently and was listening to that while drinking. I prefer the Black Sabbath stuff, but still some great tunes in there.

Aberfeldy: 12 Year (Scottish Highland Single Malt Whisky: 12 Year: 40% ABV)

Visual: Pale gold with fast streaks from the spirit.

Nose: Soft lime. Grain fields. Alcohol air. Soft toffee. Apples. Water lightens everything.

Body: Smooth. Quicksilver alcohol notes. Soft lime sorbet. Malt chocolate. Floral. Fudge. Water adds soft vanilla, more fudge and walnuts.

Finish: Nutty. Light charred oak. Malt chocolate air. Malt biscuits. Fudge. Water adds more nuts, bitter chocolate, honey and grain field air.

Conclusion:This feels like a kind of middle of the road Highland malt. Which is possibly appropriate considering it is predominantly used in the popular, but actually not bad Dewars blended whisky.

Now it being middle of the road is not exactly high praise, but neither is it a massive insult, it is just there is little to surprise you here. Initially the alcohol is a tad present, holding back some of the notes from showing themselves, but already you have a gentle but solid sweet backing of malt chocolate and toffee. An element that only becomes more gentle, yet also more obvious as water is added and the alcohol touch recedes.

What build upon this base is a floral air and a solid nutty character which is what gives it its main flavour – around that light green fruit notes work at the edges, especially when tried neat, but the nuttiness is what stays when ever other element has faded away.

It is slightly alcohol rough neat, and never really showy – it is offensive but shows the main highland characteristics solidly. It isn’t bad, but I cannot really recommend it as there are so very, very more interesting whiskies out there.

Background: I went to the Aberfeldy distillery back in my early whisky note taking days, quite a fun place, aimed at a more touristy front and concentrating more on its Dewars blended whisky than the single malt, but I did get to try a decent range of their whisky at a tasting there. Then I don’t think I have tried it again until now – after seeing it at The Star Inn I decided to give it another go. I have expanded my range massively since then so I wondered how it would hold up. Was nice to have a bit of shade and a spare moment to drink this as I had an otherwise busy day, so the break was welcome. The Star has a nice whisky selection – nothing too unusual, but a fair decent range, and some good cask ales. Think I may have to get back into the habit of sticking my head in every now and then to do notes.

Tullibardine: 225 Sauternes Finish (Scottish Highland Single Malt Whisky: 43% ABV)

Visual: Bright shining gold with fast, thick streaks coming from the spirit.

Nose: Oaken. Honey. Dried apricot. Vanilla. Sulphur touch. Lightly waxy. Water adds pears to the mix.

Body: Smooth and thick. Honey. Oak. Sulphur touch. Waxy touch. Golden syrup. Water adds custard, pears, apricot and cake sponge. Cherries and chocolate fudge.

Finish: Waxy. Cherries. Dried apricot. Honey and golden syrup. Lots of oak. Sulphur. Water adds custard slices. Pears. Light fresh cut apples. Still a waxy sheen. Chocolate toffee.

Conclusion: From what I remember from visiting the distillery, Tullibardine has a lot of experience with unusual cask finishes. Ok course back then it was to help eke out the value from their remaining supply of the odd distilleries spirit while they got their new distillery up and running. Still, experience is experience, no matter how you got it.

Neat this thing is pretty oaken – nice enough but a bit too woody for my taste. Though there are already a lot of good things going for it in the feel. It is thick, smooth but just slightly waxy – an element that gives, along with the wisp of sulphur, the imagery of candles that floats across the whisky. Even neat the sweetness from the Sauternes finish is shown with very honeyed notes – fairly simple but bright, thick and tongue coating.

Water give it what the whisky needs though and that is subtlety. The sweetness becomes gentle and breaks as if light encountering a prism, spreading into honey, custard and golden syrup against apricot notes that that work over the sweetness. Similarly more of the flavour from the base spirit seems to come out, though I will remind you that I have not encountered much from the distillery’s stock made since it reopened. Still, out from under the powerful cask finish seems to come pear and cut apple notes, along with a more recognisable general whisky feel that now back up the sweeter notes. The wax and sulphur notes lessen but still help hold some grip to the whisky.

Even with water this does pack a few rougher edges that feel like younger whisky spirit notes, but nothing that majorly hurts it, it just lacks polish.

Overall this uses the finish very well for a dessert feeling whisky. It does have a few rough edges, especially neat, but with a dash of water it is a sweet and enjoyable dram.

Background: Tullibardine is distillery I first encountered as part of a road trip around Scotland’s whisky distilleries many a year ago. It is a far cry from the usual rustic imagery, on an industrial area in the midst of grey concrete. It hadn’t been open long at that point, having been recently reopened after being mothballed back in 1995 so they were selling the remnants of the whisky from its previous existence. Since then I think I have encountered their new spirit once before, but without my notebook to hand, so this is my first set of notes for the re-opened distilleries whisky. This was given to me at a whisky night I hosted a few weeks back – it has become a tradition at our whisky nights that everyone else chips in to buy a bottle for the host. Which is nice. Many thanks. Originally they had planned to grab a different bottling, but the supermarket was out of stock, so bumped them up to this one – finished in Sauternes sweet wine casks – for free. Which was also nice. Put on Frank Carter and the Rattlesnakes – Modern Ruin for this one. Seems a gentler album that their first, may take a bit of time to get used to that, but still solid.

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