Tag Archive: Islay


Elements Of Islay: Pi 6 (Scottish Islay Single Malt Whisky:7 Year: 55.3% ABV)

Visual: Very light, clear gold. Slow thick streaks come from the spirit.

Nose: Sooty peat. Charred oak. Clean. Beef slices. Water makes smoother.

Body: Honey. Thick. Oily. Soot. Malt chocolate. Chilli seeds. Water adds beef slices. Ginger and more chilli seed. Buttery. Nut oils. Cleanly medicinal.

Finish: Soot. Vanilla. Nut oils. Oily. Water adds chilli seeds. More alcohol burn. Buttery. Medicinal.

Conclusion: This is a sooty, oily whisky. Initially though it comes across as sweet and honeyed on those early sips, but it quickly moves beyond that to become thing with oily, sooty thickness. Despite that it somehow manages to keep a slightly clean medicinal character as a base.

It feels very much every inch the Islay, rocking as it is the soot and the medicinal character. Admittedly it has less salty and meaty than usual, but still it weighs just enough of that to be identifiable. It is a very clean dram up front, ending up instead as a thick sooty and gritty dram on the way out.

Water brings out a bit of heat to it. With more of the high alcohol being evident, and a mix of chilli seeds and ginger warmth. It feels big and thick, mouth coating and warm.

It is good, but for the price tag it does not stand out as a special one. It is a clean and polished example of the Islay, with a bit of sooty grittiness at the end to pep it up. That works well, but doesn’t push the limits of what can be done with a good whisky.

Very nice still, slightly buttery as well, something that seems to be a trend at the uber whisky tasting tonight. If I had to pick an element that stands out it is more oily than the norm considering how clean the rest of the dram is – so if you want that oilier take on clean medicine this may catch your eye. Otherwise I would say the far cheaper Laphraog Quarter Cask is still the way to go for a good Islay drop. This is nice but not stand out

Background: 400th Whisky Tasting Note! I actually had something special set aside for no 400, but since it fell on the final entry of an Uber whisky tasting it seemed rude to not go with this one instead. Soooo … Uber whisky time again at Independent Spirit. I love these events, where you get to try some pretty rare whisky that would normally be prohibitively expensive by the dram. As always with events like these, it was a busy event, with talking and other people describing notes so I may have been influenced by that and my notes may be shorter and more incoherent than even normal. Elements of Islay do slightly smaller than normal, 50cl independent bottles of Islay whisky with the faux chemical letter identifying the distillery. In this case Pi is Port Charlotte. Hey don’t ask me, I didn’t pick it. Port Charlotte is itself a heavily peated take on Bruichladdich. A quick google tells me this was aged in a mix of three bourbon barrels. Should be interesting.

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Port Askiag 28 Year (Scottish Islay Single Malt Whisky: 28 Years: 45.8% ABV)

Visual: Pale gold. Slow thick streaks from the spirit.

Nose: Subtle smoke. Subtle Iodine and salt. Soft lemon. Slight sharp lime. Mossy. Water adds a touch more salt.

Body: Smooth. Lime. Lightly medicinal. Soft orange. Slight kiwi. Slight beef slices. Water makes more buttery and adds orange peel.

Finish: Soft lime. Soft moss. Salted rocks. Light smoke. Dried beef. Water adds orange peel, butterscotch and more salt.

Conclusion: This is nothing like what you would expect from a Laphroaig, which is what this is rumoured to be and so is how I am treating it. It is so gentle, smooth , wearing a light medicinal character but very gentle. This softness allows out smooth and light citrus flavours that you would normally never see as they would be hidden by the peat and harsher edges.

It you want peat, heavy medicinal and kicking character, avoid this and go for something younger. This is smooth, wearing hints of what comes in younger Islay, but gentle as a I newborn lamb (note: I have never met a newborn lamb, for all I know they are vicious shits. I am going by their reputation).

So, this is an experience. A good one at that. I am so glad I got to try it, it is very, very good. Softly buttery, soft citrus and is the most gentle an Islay can be while still being recognisable. It even lets loose just a wisp of smoke, a grain of salt and a tiny dab of medicinal spirit, just to make sure you know it is an Islay.

Despite that quality I kind of find it hard to recommend in general. The smoothness is an utter treat to have here, but for general drinking I would want something more forceful and more showing the character I come to an Islay for. You are paying a lot to get everything smoothed down, and it goes down a treat, but if you want something this smooth and light, I’d say go for a whiskey designed that way in the first place.

That is for considering buying a bottle, if you get a chance to try a dram, this is totally worth trying – not just fascinating in seeing how Islay ages, but delicious as well – but it is one where I feel a full bottle would be wasted on me. So unless you are very rich and can take the hit easily I would say don’t grab a full bottle.

It is interesting in that I love it, but unlike say the Arbeg XOP, it is not a love that needs to be repeated at every chance you get.

Background: Uber whisky time again at Independent Spirit. I love these events, where you get to try some pretty rare whisky that would normally be prohibitively expensive by the dram. As always with events like these, it was a busy event, with talking and other people describing notes so I may have been influenced by that and my notes may be shorter and more incoherent than even normal. Normally Port Askaig is bottled from Caol Ila, but rumour says this is a Laphroaig, which if so is very interesting. You very rarely see old Laphroaigs, mainly as they are very peaty and medicinal and that vanishes quickly with age. Any which way this should be a fascinating one.

Douglas Laing: Provenance: Caol Ila: 8 Year (Scottish Islay Single Malt Whisky: 8 Year: 46% ABV)

Visual: Almost completely clear spirit with just a slight green hue. Fast thick streaks come from the spirit.

Nose: Clean medicinal character. Salt. Smoked beef slices and peat. Soft lime. Water adds slight vanilla.

Body: Sweet vanilla toffee. Clean medicinal character. Salt. Cake Sponge. Water adds more cake sponge character.

Finish: Light oak. Soot. Clean. Salt. Peppery. Water adds charring.

Conclusion: This is a very clean Caol Ila – smooth but still medicinal and salty. It seems to get very little flavour from the oak compared to usual. There are some sweet vanilla notes, but generally it just delivers that Islay medicinal character very clearly. Oddly though there is also very little peat evident either – it is clearly there in the aroma, but nigh absent from the slightly dry main body and finish.

It is very enjoyable, a very stripped down Caol Ila with very few bells and whistles. It is the base spirit smoothed out by age but seemingly otherwise just delivered as is. I was wondering if water would bring out more, but it does very little. I slowly added drop after drop until the thing was drowned and it generally just soothed the alcohol and gave a more gentle sponge character. That was it.

So, pretty good for what it is, but a tad too one note to be a classic. It is very good to show what lies at the root of the distillery style. Apart from being stripped down the only real flaw is that it needs a bit more refinement in the finish where it is a tad rough. Not horribly so though,

It does the job but brings no surprises. I enjoyed it as that though.

Background: So, seventh time around – Mini whisky samples! Woo woo! (I’m repeating myself so much that I’m starting to feel like San at the end of a bad run on Undertale …) 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 I think this is made 2011, bottled 2019 . I’m a huge fan of Caol Ila, it tends to be a nice mix of Islay character and smoother, sweeter whisky – giving both peat and medicinal notes, while still not being too harsh. Let us see if this one holds up. I put Republic’s live album on while drinking. Bit of retro tunes from one of my early favourite bands.


Douglas Laing: Bunnahabhain: Provenance: 10 Year (2019 Release) (Scottish Islay Single Malt Whisky: 10 Year: 46% ABV)

Visual: Pale greened gold. Slow thick puckering comes from the spirit.

Nose: Lightly oily, in a fish skin way. Salt. Sea breeze. Lime. Seaweed. Sweet syrup. Light menthol mint. Slight pepper. After Eight mint centres. Water adds more salt and wet rocks.

Body: Alcohol warmth but smooth. Honey. Pear drops. Dried beef slices. Vanilla toffee. Water makes smoother, more salt. Moss and honeycomb.

Finish: Honey. Dried beef. Soft sweet lime. Toffee. Water adds honeycomb.

Conclusion: This is significantly different to my last experience with Provenance Bunnahabhain, so I am glad I decided to do notes on it. This one is gently sweet, with the Islay salt and sea breeze character wafting over it.

There is an oily character that is appealing, giving a nice thickness, though neat the alcohol, that also gives weight to it, comes in a tad over warming. Water soothes it out easily though – and it can take quite a bit of water and still work, thought I will admit I feel it works best with just a few drops to take off the heat.

It balances sweet toffee with gentle Islay character. It doesn’t feel full Islay, as is Bunnahabhain’s want it is just slightly salty sea breeze touched, but that is enough here. It remains mostly on the sweet side, and has no harsh edges coming through.

The gentle Islay gets some nice rounding here with lime sweetness and definite honey – all in all a very nice, relaxing, but definitely Islay present drop of a dram.

Background: So, third time around – 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. It doesn’t list on the bottle but I think this is the bottled November 2018 edition. I nearly didn’t do notes on this, as I have done notes on the Douglas Laing Bunnahabhain Provenance 10 Year. Then I remembered these are single cask releases, so good odds it will be significantly different to previous notes. So here we are. Bunnahabhain is the (generally) unpeated side of Islay distilleries, which is odd as I keep getting smoke notes from them in the past. Probably psychosomatic, as I expect smoke when I encounter Islay notes. Anyway… went with Ozzy Osbourne – Memoirs Of a Madman while drinking. Still prefer Black Sabbath in general, but there are some cracking stand-alone tunes.

Ardbeg: Drum – Committee Release (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.

EDIT: This is the Committee Release version which is 52% abv compared to the standard release which I just found out exists and is 46% abv.

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.

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.

Elements Of Islay: LP9 (Scottish Islay Single Malt Whisky: 54.3% ABV)

Visual: Very dark bronzed cherry.

Nose: Smoke. Charred dry grass. Gunpowder tea. Moss. Black pepper. Spicy. Tar. Sherry. Light menthol. Water adds dried tea leaves, tannins and sulphur. Smoked bacon.

Body: Cherry. Intense peat. Thai 7 spice. Black cherry. Thick. Water adds orange crème touch. Mulled wine. Cloves and turmeric. Smoked bacon.

Finish: Thai 7 spice. Tarry. Smoke. Intense. Bitter red wine. Plums. Oily charring. Bitter cocoa. Water adds cloves. Mulled wine. Spiced orange skins. Lots of smoke.

Conclusion: Ok, this is intense. I have been spoiled with intense, aged smooth but peaty Laphroaigs recently of which this is the latest wonder.

This one has lost some of the medicinal Laphroaig character , but more than makes up for it by pushing a) A smokey peaty thing – very burnt greenery, burnt moss and general just smoke intensity. It shows a drier, more herbal smoke than is usual with Laphroaig – giving it a peppery and intense kick.

Against that is super spicy mulled wine and bitter red wine character that takes that pepper note and throws handfuls and handfuls of spice in after it. Holding these two heavy sides apart is a thin red line of sweet cherry and black-cherry which just about keeps everything in control.

Water brings out even more smoke, if that can be believed, smoked bacon notes come out as a rewarding extra to the main body in addition to subtle variance in the existing flavours.

Unlike the also awesome Laphroaig XOP 18 year I tried recently, this does not feel like a traditional Laphroaig in all things, just with extra boost from barrel ageing character. This feels like it keeps all the soot, smoke and peat from from Laphroaig – that is true – however the more medicinal elements seem to be lost under the spicy red wine like character. It is equally amazing, but different in how it expresses it. XOP is more traditional, this is more experimental. Both are great.

Another top notch, immense Laphroaig.

Background: Ok, wow, this was not one I expected to get to try. Independent Spirit had it on at a tasting I couldn’t make it to, and all the bottles sold out very rapidly. However they very kindly let me have a small sample to try and holy shit this is one that sounds awesome. Very many thanks! Distilled in 1998 this must be around 19 ish years old Laphroaig , aged in a single Pedro Ximénez Sherry Butt and bottled at cask strength. I tried this after getting back from seeing Progress Wrestling in Manchester for one of the best shows I have ever seen from them, so was on a high already. Put on some IDLES to listen to as Jim Smallman from Progress got me into listening to them due to tweeting about them, so they were on my mind. Awesome band.

Kilchoman 2018 European Tour Bottling – Machir Bay Cask Strength (Islay Scottish Single Malt Whisky: 59.8% ABV)

Visual: Pale brackish grain. Slow thin streaks come from the spirit.

Nose: Thick. Peaty. Oily character. Light menthol and moss notes. Peppermint. Water adds dust balls and soot. Slight salt.

Body: Thick. Oily. Toffee and caramel. Thick peat. Oily charring. Oily chocolate. Oily peppermint cream. Water makes creamier. Salt touch. Honey. Sweet apricot. Sauternes wine. Sherry trifle.

Finish: Peppermint cream. Peat smoke. Light charring. Water adds dessert wine notes.

Conclusion: this is not what I expected, not at all. The extra abv seems to have utterly changed how the Machir Bay whisky expression comes across.

At normal abv strength this seemed slightly light back when I last tried it – very enjoyable and complex but gentle. This booms with oily thickness in feel, matched with huge honey to trifle sweetness. Everything feels like it is delivered in a oily fashion – oily peat, oily chocolate, oily charring, and now added to that is a completely new element -oily peppermint notes. This minty menthol to peppermint character is fresh yet creamy and adds both a sweetness and a slight natural mint leaves that I did not find in the standard expression. It makes it feel fresher, bigger and more greenery touched, adding to and massively changing the overall character.

This Islay character Kilchoman have become well known for is more subtle here than in a lot of their expressions. It is smokey, slightly salt touched, but the huge, thick oily and sweet character used here means that the sea breeze and peaty characteristics are less prominent that usual. Instead the apricot spirit note I have noticed at the back of Kilchomans before is now pushed to the forefront here in big dessert wine like flavours.

Oddly considering what makes this so different is what the extra abv brings to the game, this actually works better with water. Only a few drops are needed to bring out the best, so it is still a lot higher abv than the base expression, but those few drops make it smoother and really bring out the sherry trifle complexity from below the oily character.

Again the distillery does brilliantly – a sweet dessert wine meets Islay whisky that is rewarding on every level. Highly recommended.

Background: Second of the samples I was given by Independent Spirit for doing notes on, many thanks! They had done a Kilchoman tasting night I had to miss, but kindly let me try this – an exclusive bottling for the 2018 tour. It is a cask strength take on the Machir Bay which I was already a fan of. This was tried directly after the prior Kilchoman tasting, so I was still listening to the new Spektrmodule podcast.

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