Tag Archive: Scotland


Vault City: Emperor: From A Gaelic Sea Far, Far Away (Scotland: Imperial Stout: 10% ABV)

Visual: Black. Still. Thin brown dash of a head. Opaque main body.

Nose: Caramel. Clean medicinal air. Clotted cream and strawberry jam. Dry peat. Crushed custard cream biscuits. Vanilla custard slices. Touch of tarry nature.

Body: Oily. Sweet. Jam. Chocolate liqueur. Liquorice touch. Honey. Oily peat. Praline. Lightly medicinal. Salt touch. Riesen chocolate chews. Heather.

Finish: Praline. Pecans. Medicinal mixed with vanilla. Custard. Riesen chocolate chews. Smooth, oily medicinal sheen. Vanilla toffee. Marshmallows.

Conclusion: The thing with heather honey, and with Islay barrel ageing for that matter, is that they can easily utterly dominate a beer. I’ve had so many ash tray and iodine beers, or so sickly sweet that they lost that imperial stout that is meant to be the base.

This beer manages to somehow balance those two very strong flavours and a huge base imperial stout and somehow keep it all balanced, and as a result have turned out something very special.

The base stout is chocolate liqueur like and yet on the aroma you could swear there is clotted cream and jam notes floating around in there. From the ingredients I can guess what causes the cream like notes, but I have no idea where the jam comes from.

The honey is sweet but against a more oily character that gives a more savoury touch so it doesn’t get cloying. Similarly the oily character makes the medicinal and peat note much more flavoursome than harsh and so enhances the beer greatly.

It is sweet still, with marshmallow like fluffiness, toffee around the base and praline high notes, but the Islay character of peat smoke and oil, as well as those medicinal notes just ooze throughout it – everything matches the other elements so well.

A masterpiece of an Imperial Stout – sweet, medicinal, big and yet measured in all the right ways.

Lovely.

Background: I’ve mentioned Emperor brewing a few times here, basically a brewer trying to turn out the best Imperial Stouts they can, and have a huuuuuggeee reputation. I don’t think they ever do solo beers, or at least any I have seen, they always seem to be collaborations. Vault City are another big name, better known for doing odd and experimental sour beers, but they turn out the odd big stout as well, of which this is one. It is made with …. **deep breath** Heather honey, vanilla, lactose, oats and wheat and was aged in an Islay whisky cask. Lot of stuff going on there. Grabbed this from Independent Spirit, I went with History Of Guns: Forever Dying In Your Eyes as backing music. First new HoG album for years and years so was happy to slap on in the background.

Glenfiddich: Orchard Experiment (Experimental Series 5) (Scottish Speyside Single Malt Whisky: 43% ABV)

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

Nose: Apples. Viscous. Cider. Peppery. Vanilla. Honey. Tinned tropical fruit syrup. Water adds menthol and peppermint and some oak.

Body: Apricot syrup. Apple brandy. Oily – a nutty oils style. Alcohol tingle. Oak. Slight drying tannins. Water makes smoother mouthfeel, but still an alcohol tingle. Vanilla custard and toffee comes out along with apples.

Finish: Nutty. Peppery. Tannins. Water adds nettles, oily apple and oily nuts.

Conclusion: Back when I first started drinking whiskey, I was not a fan of Glenfiddich – however I will admit it has massively grown on me over the years. It is a subtle thing with green fruit notes over a restrained spirit and gains well from time in the oak. Something that my more brash whisky enjoying youth did not experience. However, now with a few years in my life I find this, an apple spirit led and finished whisky – that sounds like something that would enhance a green fruit led subtle whisky, right?

So… does it?

Kind of. I feel that either they used comparatively young spirit for this, or the cask finish really layered a rougher spirit touch to the character as this is nowhere near as smooth or polished as the similarly priced and sometime cheaper Glenfiddich 12.

So, if you haven’t guessed yet, this has a fairly rough spirity note- the texture get smoother with water but it still keeps a quite tingly, slightly rough character despite that,

So what does it do right? Lots of apple and apple brandy notes, done in a far less subtle manner than the traditional green fruit of the more standard Glenfiddich but I really can’t claim it doesn’t deliver exactly what is promised on the tin.

However due to that strong influence from the finish a lot of the more subtle green fruit notes are lost, you don’t really get the base Glenfiddich spirit realised much here – instead it feels like the apple brandy influence is layered over a more standard, peppery,tannins touched and nut oils led whisky base. Not bad, but it means that the barrel finish feels less a compliment to Glenfiddich spirit that as a completely separate thing.

Background: So, a whisky finished in Somerset Pomona (A mix of apple juice and cider brandy) Casks. That caught my eye. So far I have had good experiences with the rare apple spirit aged whisky – including an excellent Calvados Highland Park bottling which was one of my earlier set of notes on this site. Anyway, yes, I saw this an Sainsbury‘s and decided to give it a go. With the heat wave recently, I drank this quite late at night when it was faintly cooler – darn the evil day star, Music wise I went with Beast In Black: Dark Connection – My mate Andy recommended them to me (thanks mate) and they are a very over the top, oft sci-fi referencing metal band and a lot of fun so far).

Lochlea: First Release (Scottish Lowland Single Malt Whisky: 46% ABV)

Visual: Pale yellow gold. Fast, thick streaks come from the spirit.

Nose: Thick, stewed fruit. Toffee apple to apple crumble. Plums. Pencil shavings. Sherry trifle. Custard slices. Water adds green grapes, chocolate dust and crushed walnuts.

Body: Thick. Booming oak. Vanilla. Fudge. Raisins. Tannins. Water makes very smooth with a slightly nutty oiliness. Fruitcake. Tinned tropical fruit.

Finish: Light charring. Light bitter chocolate. Peppery. Dry and bitter red wine. Water adds fruitcake and glacier cherries. Milk chocolate, a touch of white chocolate and a nutty character. Some tinned topical fruit.

Conclusion: Ok, I know this must be fairly young spirit – the distillery hasn’t been around that long, only being licensed in 2018, and this was the first release, as the name indicates. Despite knowing all that this has some nice polish to it for its age.

Neat it is slightly closed in the main body, but utterly booming in the aroma, with very little harshness despite its youth and a slightly higher abv that the default.

I am guessing the PX barrel ageing may be doing some of the heavy lifting here, especially in the aroma, but when you hit the body there is a surprising amount of weight from the bourbon as well. There are plenty of vanilla and tinned tropical fruit notes, especially if you use a touch of water to open it up.

However, as mentioned before,the PX brings a lot to the game here – Lots of stewed fruit notes as the thicker aroma of a young whisky meets the dark fruit from the barrel, and yet is smooth enough to make an enjoyable and viscous peak.

Water really helps the slightly closed body start to match that joy of the aroma though. It brings a savoury, oily nuttiness which I’m guessing hints more at the character of the base spirit – I could be wrong, we will see as other expressions come out. Any which way it blends nicely with the shiny, fruity high notes.

Overall it is a very good first release and introduction to the distillery. Lots of promise here and generally worth enjoying just for the whisky it is. Not a must have, especially as this release is starting to get a tad expensive with rarity, but a very nice and polished first release.

Background: Ok, Independent Spirit were bigging this up before it came out, and so I had to grab a bottle. The first release from Lochlea, who kept very quiet up until just before they were ready to release a whisky. As well as coming from the land of Robert Burns, a fact they make a big deal about, they have picked up quite a range of talented people in the whisky industry to work there. I would give names and where from but I lost my notes on that. So, erm, important people. The best. I remember John Campbell was previously at Laphroaig as Distillery manager so that is a heck of a good start. This release was aged in first fill Bourbon cask and Pedro Ximenez casks, natural colour and no chill filtration. Went with some X-Rey Spexs as background music while drinking. No reason, just wanted to listen to again.

Cooper’s Choice: Inchdairnie Distillery – Finglassie Lowland Smoke Madeira Finish (Scottish Single Cask Lowland Whisky: 53% abv)

Visual: Pale, slightly greened grain colour. Very slow puckering comes from the spirit.

Nose: Tarry. Oily. Peat smoke. Cinder toffee. Salty. Fudge. Water adds moss. More salt. Slight crushed rocks.

Body: Thick and oily. Slightly tarry. Sweet red dessert wine. Sweet raspberry yogurt. Slightly drying. Vanilla toffee. Strawberry jelly. Water makes smooth. Sherry trifle touched. Chocolate toffee and chocolate liqueur.

Finish: Tannins. Shortbread. Cake sponge. Peat smoke. Dried beef slices. Madeira soaked raisins to fruitcake. Strawberry jam. Water adds melted toffee to chocolate and vanilla toffee. Oily peat. Tarry.

Conclusion: Ok, after encountering some dead distilleries’ take on a peated lowland and absolutely loving it, I’ve been searching for a modern day, more easily available, peated lowland.

This may not be super easy to get, being from a new distillery with, so far, very few releases, but it is both from the lowland area and fairly heavily peated. So, does it fit the bill?

Well it isn’t a traditional lowland. Instead of that smooth triple distilled light style it is slightly salty and with a thickness that calls more towards Island or Highland than to Lowland, so it didn’t fit that niche I was hunting out. However …

This is still great.

It’s oily, almost tarry in a way that reminds me of some of the heavier Mortlach expressions I have encountered, mixed with those slightly salty, rocky Islay like notes. It is still smooth though, which calls to the lowland origins – and is impressive considering the over 50% abv.

So, I’m guessing even without the unusual cask finishing this would still be a solid whisky, but boy does that Madeira finish make it stand out. There is a vanilla sweetness at the start, but as you get deeper into the whisky it mutates into a sweet raspberry, almost jelly or jam like notes which somehow work so well with that oily peat. The sweetness is understated and yet so rounded and well developed in the character it delivers. It makes for an odd, peaty, oily, trifle like feel – which works better than that sounds.

Neat it is still slightly alcohol touched, which again, this is 50% abv and up that is not a surprise, but water turns that into a very slick drink. It is still peaty and oily, don’t worry on that note, but now the red fruit notes are clearer and the base becomes sweeter and smoother, with choc toffee notes that make it more peaty dessert feel, a heavier sweet note that again works brilliantly with the peat.

It’s genuinely good, the base oily peat spirit is very well expressed and matches well with the almost dessert wine feeling Madeira influence to make an enthralling experience. Not the peated lowland I was looking for, but one I’m glad I encountered instead.

Background: As referenced in the notes, I deeply enjoyed some peated lowland whisky I had tried, that are not defunct, so when I saw this – a new distillery, doing a peated lowland it caught my eye. Looking on their website they seem to be doing a wide range of experimental whisky so it may be one to watch in the future. Doesn’t seem to be many official bottlings yet so was happy to get my hands on this Cooper’s Choice independent bottling. Finglassie or also KinGlassie seems to be the distilleries name for their heavily peated expressions. They also seem to have a rye release which is very unusual for a Scottish distillery. This is cask 409, one of 270 bottles, and was finished in a Madeira cask. Bought from the always great Independent Spirit, this was drunk while listening to Cancer Bats: Psychotic Jailbreak – I’d seen them live a few times and really enjoyed the energy of their live performances but had not bought an actual album of their until now.

Holy Goat: Blood Eagle (Scotland: Fruit Flemish Red: 6.66% ABV)

Visual: Hazy cherry-aid red to black cherry centre. Reddened off white medium sized head.

Nose: Cherry yogurt. Wheat flecks. Sour red wine. Black currant and crushed red grape skin. Thick. Strawberry. Brown bread.

Body: Tart. Sweet plum. Sweet red wine. Sour cherry fizzy sweets. Sticky gummed brown paper. Lightly fizzy. Fizzy lemon sherbet. Peppery bitterness. Rye crackers. Black cherry.

Finish: Sour cherry fizzy sweets. Sweet plums. Light tart raspberry. Gummy – Gelatine sweets in general. Brown bread. Bourbon air.

Conclusion: This is very rewarding, with thick gummy brown paper style take on the sticky, sour red Flemish ale at the base but has been filled in every inch with some twist and turn that makes it stand out.

The fruit is the most obvious twist, as you might expect, sweet plums are there, but the sour notes and tart fruit notes are more evident. There is a raspberry freshness and sour black cherry, often in a slightly artificial style that calls to the sour gelatine fizzy sweets that exists. It is gummy in its thickness and the flavours really vinous with lots of red wine and red grape notes hanging around even as the main fruitiness is waning.

Around that is a peppery, slightly bitter character into a brown bread grounding. Savoury in general, slightly spicy, and slightly spirity in a bourbon to rye style. It is a mix of lower grounding notes that bring you down from that tarter flavours, and tells of the alcohol still present there.

So much to examine as you can probably tell, and while the flavours are wide ranging they never clash. If I had to criticise it I would say that the gumminess builds up over time to become very sticky at the end, and a bit too present, but this only becomes an issue at the very end when the more savoury gumminess tends to dominate and the fruitiness lightens.

Overall a very impressive and fun to examine sour beer.

Background: Oh, Holy Goat, I have had a few of these before and have been blown away by them, so I really needed to pull my thumb out and actually do notes on one of them. This one is, ok deep breath, based on a Flanders Red and a British stock ale, fermented with wild yeast, blended with an amber sour that had been aged in rye whisky barrels, then added in blackcurrant and redcurrant that had been used in a prior Flanders red, then a mix of smoked and unsmoked plums – with the smoked plums done on red wine staves – were added in. Follow all that? Because I think I got lost somewhere. Anyway, grabbed from Independent Spirit, this was drunk while listening to Laura Jane Grace and The Devouring Mothers: Bought To Rot.

Orkney: Dark Island Reserve (Scotland: Old Ale: 10% ABV)

Visual: Black. Still. Thin brown head that quickly vanishes to just a rim and a dusting.

Nose: Very vinous. Very spirity. Sour red wine. Rich sherry. Alcohol soaked raisins. Rum. Honeycomb. Golden syrup cake slices. Charcoal dusting. Hot fudge cakes.

Body: Cake sponge. Light charring. Smoke. Brown bread. Bitter core. Dry toffee. Thick feel after being light for a couple of seconds. Dry rum. Sour grapes. Dry sherry. Bitter chocolate cake. Lightly sour touch. Brown bread. Dry plums and dry figs.

Finish: Bitter chocolate cake. Sour touch. Sour grapes. Sour figs. Bitter cocoa dust. Wet moss. Smoke. Dry sherry.

Conclusion: Ok, this took me a bit of time for me to get my head around. Mainly because the aroma, the body and the finish all feel massively different while still having enough in common to give a coherent theme.

The aroma is the most spirity, vinous thing you are likely to encounter any time soon. It is thick as hell, heavy, with thick sweet syrup notes and tons of the old ale style and dark fruit notes. Every element you can imagine from its description is here and huge.

So, with that in mind, on first sip I was expecting pretty similar. Instead I got a drier, bitter chocolate cake, smoke and charring thing up front. Bitter in character but fairly subtle despite its weight. Then, over time, the old ale style sourer but still thick and heavy set of notes comes out. Subtle sour grapes, but more evident than that are the dry spirity notes. Far drier in how that are expressed in the full bodied aroma, but most definitely there.

The finish flips that a bit. It still has the bitter opening but then goes heavily into the sour, old ale like notes first, before finally the dry spirit notes show themselves around the edges.

It is not an instantly rewarding mix, which is kind of why I find it so engrossing. It had my interesting instantly with the aroma, but I had to take my time waiting in the body as it slowly laid its cards out after that, making you wait for the best notes at the latter half of the beer. It is never a bad beer, still solid early on, but the best comes to those who wait.

The beer never ends up the boozy beast that the aroma promises, and I kind of miss that – it smelled like it was going to be epic, but the drier, old ale sourness meets dry spirity character meets smoke and dry chocolate cake thing is a heck of an experience, and not one I can say I have seen like this elsewhere.

This earns its reputation, just takes a short while to do so. Give it that time and you will be rewarded.

Background: I have known this beer by reputation for ages, but somehow never got my way around to grabbing a bottle. Which changed last Christmas when I had a 750ml bottle to myself for lock-down Christmas! I didn’t do notes on it then, and have meant to for ages since. So this is me doing that , finally pulling my thumb out and doing something. For some reason this, smaller bottle, stylizes the name as DRK ISLD RSRV. Maybe because they hate me. That is most likely. Anyway, this is Dark Island that has spent time in whisky casks. Makes sense. Though considering the Dark Island I tried was sub 5% and this is over 10% I’m guessing they brewed up the recipe a bit. That or it was a heck of a wet barrel and there is a serious amount of whisky in this. Which seems less likely. Anyway, I think this was one of the earlier attempts at barrel ageing beers in the UK, but I couldn’t be sure on that. This was grabbed from Independent Spirit and drunk while listening to Ulver: ATGCLVLSSCAP. I wanted something haunting to go with something this big, and as always Ulver provides. Considering the album is basically live improvised remixes of existing songs it speaks highly of Ulver that it is still so amazing.

Isle Of Raasay: Hebridean Single Malt Lightly Peated (Scottish Island Single Malt Whisky: 46.4% ABV)

Visual:Pale gold with a touch of overripe banana skin colour. Moderate speed and thickness streaks come from the spirit.

Nose: Salt. Wet moss. Viscous alcohol. Raisins and dry sherry. Vanilla. Rye crackers. Brown bread. Touch of smoke. Alcoholic raspberries. Water makes peppery. Menthol touch and more smoke.

Body: Honey. Dry sherry. Red grapes. Strong alcohol. Slight sour green grapes. Dry beef slices into a more broth character. Fudge. Raspberry coolers. Slight dry alcohol. Water adds strawberry and more raspberries. Slightly oily.

Finish: Dried beef slices in crusty white bread. Smoke touches. Dry sherry. Touch of alcohol. Vanilla. Menthol touch. Peppery. Water brings out brown bread. Rye crackers. Slight oily. An orange juice touch. More water brings out a touch of malt chocolate.

Conclusion: Well this is an interesting one. There are a lot of different oak ageing influences, a mix of peated and unpeated and a new distillery to me here all in one package. So, how does this mix of things come out?

Well, let’s deal with the bad side of things first. There is still a rough edge to this spirit – expressed in ways that vary from a viscous alcohol in the aroma to a drier alcohol backing on the body giving a slight rough edge behind everything. I’m guessing it has enough younger spirit in this no age statement whisk to explain why it has some grain whisky like touches, which is not a good look in a single malt. None of these elements completely go away with water.

However, and this is a big however, there is so much going on here to examine. I don’t know if it maps mainly to the varied barrel ageings and is being used to overcompensate for those flaws mentioned, or it this is just part of the distilleries house character and will just expand and grow as time goes on, but there is a lot to get into here. I wonder if all their expressions with have similar complexity of barrel work or if we will ever get to see a more pure expression of the house style of whisky itself?

Anyway, Initially this has a salty, mossy, lightly smokey island character but that soon finds itself just another layer sitting on top of a red grapes and dry sherry character, which itself then opens up into alcohol soaked raspberries, sour grapes and a touch of orange. Already so much going on here. It is generally very dry, with evidence of that alcohol mentioned before but when you already have that dry spirity sherry character it seems less evident and sandwiched between the contrasting fruity character and light smoke you find it less intrusive than you would imagine.

Nothing in this whisky is very sweet – there are some fudge hints but it is more restrained in how it expressed that for the most part, and uses rye cracker and peppery notes to hold down any sweetness getting too present.

It results in a dry expression overall, with savoury notes and dry beef working its way around the core that somewhat call to a more gentle Islay . However that core is such very clear dry sherry and associated fruitier notes that this cannot be mistaken for an Islay, even a muted one.

So, this is rough edged and feels a tad youthful in places, but nestled in there is an expertise of barrel ageing that gives layers of Island salt and smoke over sherry and a dry fruitiness which is then over a peppery rye baseline and the whisky slips between and intermixes these three layers frequently.

An unpolished gem, but still high quality despite that. A good whisky as is, but my mind is on what they could do if they manage to smooth out those edges. I will keep my eye on this distillery in the future

Background: I tried the Raasay “While We Wait” a while back, which was not from Raasay, but more using other whiskies to try and express what they were aiming for. Anyway, having now tried this they are very different things, so whoops on that. Anyway, this, while not their first release, is their first regular release and I managed to grab a bottle from Independent Spirit before their stock ran out. Which it did. Very quickly. These seem to be in high demand. This is no age statement, natural colour and non chill filtered, but what makes it really interesting is the barrel ageing. This has a mix of both peated and unpeated whisky, both of which have been aged in rye whisky casks, chinkapin oak casks (I had to google that one – seems to be the new hotness of odd barrels for whisky ageing – a type of white oak native to central and eastern North America – couldn’t tell you yet what its influence is, but I am interested to learn), and Bordeaux red wine casks. That is a lot going on there. According to the box, this had a three to five day fermentation and uses mineral rich water that gives sweet blackberry characteristics before it even touches the oak. Would have to try some that had more standard ageing to be able to tell how true that is, but an interesting promise. I wanted some lovely music for trying this, so went with the ever experimental and wondrous Ulver – in this case “Flower’s Of Evil”. Probably my second favourite of their albums, and with the quality of their albums that says a lot.

Glenrothes: Whisky Maker’s Cut (Scottish Speyside Single Malt Whisky: 48.8% ABV)


Visual: Very dark, deep rich gold colour. Fast thick streaks come from the spirit.

Nose: Big. Treacle. Wisps of smoke. Tingling alcohol. Warm honey. Vanilla toffee. Cardamom spice. Nutmeg. Strawberry hints. Ginger. Cinnamon sticks to mulled spice. Apple. Gingerbread. Water adds toffee and fudge and a cleaner character. Lots of dry sherry. Grapes.

Body: Thick. Warming. Black cherry. Apple pie centres. Strawberry. wisp of smoke and dry peat. Dry meat to dry beef slices. Fudge. Cloves. Bitter red wine. Water adds lots of strawberries. Orange peel and orange crème. Treacle.

Finish: Cinnamon sticks. Cloves. Slightly numbing. Liquorice. Strawberry liqueur. Black cherry. Fortified red wine. Dried beef slices. Sulphur. Candle wax. Water adds orange crème and bitter chocolate.

Conclusion: Glenrothes is often overlooked it my opinion. Despite not often being peated (to the best of my knowledge) it often has this lightly smokey, dried meat touch that I would normally associate with peat but layered into a smooth and sweet spirit. It is a criminally overlooked distillery.

This takes that base idea, and punches it out at a higher abv and a just exploding level of sherry influence. Neat it is numbing, spicy and shows bitter red wine matched with mulled spice notes, underlined by a sulphurous wax candle touch. It is utterly huge, overwhelming but delicious. There are those wisps of smoke and dried meat I mentioned before, that I could swear calls to peat use if it wasn’t for a quick google suggesting I am probably wrong. However they are made they still manage to poke their way through the bigger flavours

Water smooths it out, it is still has sulphur and wax notes but the hinted at dark fruit and sherry that was there neat now take centre stage. There are lots of strawberry and black cherry notes, lots of evident dry sherry. This feels like the epitome of a sherry bomb, sherry aged whisky and the higher abv gives lots of room for water play.

This is sticky feeling, full flavoured and full bore. It reminds me of Aberlour A’bunadh in that it can be a bit much neat, though admittedly this is more restrained and at a lower abv – however it is a rewarding roller-coaster onslaught of flavour if you stick with it.

Very sherried, very red fruit, very spiced neat – less so with water, and just a hint of smoke. Subtle this is not, but very enjoyable it is.

Background: This was a gift from a colleague at work, very many thanks! It is listed as being bottled at abv chosen by the master whisky maker, not to be confused with cask strength, but significantly higher than a standard bottling. It has been matured in only first fill sherry casks. It comes in a showy little cardboard box as you can see, with a little plastic stand inside propping up the bottle inside it for best presentation. I went with Crossfaith: The Dream, the Space as backing music – while not their best album it has a lot of raw, early album energy.

Coast: 7 Grain 7 Hop DDH IPA (Scotland: Low Alcohol: 0% ABV)

Visual: Very pale, hazy lemon juice colour. Thin white head.

Nose: Fresh lemon. Tart grapefruit. Light flour. Light brown bread. Light peppery. Melon.

Body: Bready. Malt drinks/ Ovaltine. Bitty orange juice. Light grapefruit. White grapes. Mild iced tea. Peppery. Traditional lemonade. Lightly wheaty.

Finish: Flour. Malt chocolate. Orange skins. Muggy bitterness. Peppery. Traditional lemonade. Lemon juice.

Conclusion: This is fairly mixed up. I hesitate to say complex, it is more that the varied flavours you encounter here aren’t ones that traditionally mesh. Though based on the name and description it sounds like they threw pretty much everything into the brew here to see what stuck, so I guess some confusion should be expected.

Early on the aroma matches the visual – light but clear grapefruit and melon. As well as that it is lightly peppery but still fairly straightforward.

When you get to sipping is when things start getting mixed up. While I do not know what the grains are used to make the beer, I have a feeling this is where they show their influence most. It is more peppery, has subtle malt drink notes, bready notes and a bit of a wheaty grip. Or at least that is the impression I get – since they are not listed I could be so way off on where these notes are coming from.

The bitterness is present in the beer, in a bit of a muggy way as nothing seems to give it the room needed for it to impact but it is still recognisably hop character and bitterness. The small orange and lemon fruit notes, and an almost traditional lemonade character come out amongst the tarter grapefruit. There is no super heavy stuff, but again it is recognisable, definitely light citrus notes that feel slightly unusual under the darker, peppery, subtle malt notes.

Still, this is full of flavour and never boring, even if it is never really coherent in the trends that its flavours follow. There are a few low abv tells here, mainly in some iced tea like notes but it is generally decent. The biggest flaw is that a lot of the flavours feel ill defined, kind of bash into each other in a muddy mess. This seems to be fairly common in IPAs I have encountered that use a lot of different hops and malts so isn’t a huge surprise here.

Still, for all its lack of focus it is tasty. In these days of great low abv beers this cannot compete with the best ones out there at the moment, but it would have been pretty impressive a few years back before the bar was raised.

Background: I had a Coast beer a year or so ago. I don’t know when exactly, time has no meaning after a year and a half of plague control. Anyway, it was ok, but didn’t grab me enough to get any more. Recently I saw Beercraft had a quite large range of their beers, so I thought I would grab one to give another try. This is that beer. They list on the can the seven hops used – Nelson Sauvin (Woo!) Sabro, Simcoe (Yay), Azzaza, Citra, Columbus and Mosaic (yay again). The ingredient list only lists barley, so no idea what they are using that side. Went back to Frank Carter and The Rattlesnakes’ second album Modern Ruin after listening to their newer album last time. Still not grabbing me as much as the first or third album. It lacks the energy of the first, and the variety of the third, but appreciating it more these days as I get more of a feel for the band’s range.

Glen Flagler: 100% Pot Still Whisky – Rare All Malt (Scottish Lowland Single Malt Whisky: 40% ABV)

Visual: Very pale, lightly grain coloured whisky. Very slow, medium thickness puckering comes from the spirit.

Nose: Crushed concrete dust. Wisp of smoke. Noticeable alcohol. Menthol to lime air. Light dried beef slices. White grapes and vanilla. With water it is still rocky but cleaner and with less alcohol.

Body: Wet rocks. Vanilla. Moderate peat. Slightly gritty. Moss. Vanilla fudge. Slight sulphur. Water makes smoother. Still mossy and gritty. Peated caramel. Chocolate eclair hard sweets.

Finish: Wet rocks. Gritty. Vanilla. Moss. Smoke to ash trays. Slight sulphur. Water makes very gritty.

Conclusion: Another peated lowland? Was this a trend in the past that I missed out on or something? Though since it seems every distillery that tried it died there may not be as much demand for peated lowland as I hoped. May be just me wanting it then.

This is slightly more rough edges than the Dunglass I tried – there is definitely a more evident youthful spirit character, even though I *think* they may be the same age. If feels kind of similar to the Dunglass but grittier, rockier and with more evident peat.

Now, this isn’t the experience the whole way through. It does open up to a sweeter vanilla fudge style over time, but even then it has a sulphur led roughness to it.

Water initially just smooths the alcohol, which is appreciated, but keeps it fairly gritty as a whole. However a touch more water brings out a caramel and chocolate set of notes, kind of like chocolate eclair hard sweets. This does mean that the higher levels of peat gives it a peated caramel style which is not something I expected to ever encounter.

Now the peat isn’t heavy, just heavier than Dunglass does it, but the smoke and rocky character is definitely the defining element here.

Since we are comparing dead peated lowlands here, Dunglass did it better. This is a bit more of a rough experience, it doesn’t really full indulge the peat, nor the smoothness of the lowland character, so doesn’t make the most of either style it wears.

It still makes me want more peated lowland whisky, it is just this doesn’t quite have the spark. A nice idea that has been done better by another (also dead) distillery. We so need a running distillery to get on this.

Background: Well, this is hard one to get information on, I have bought or been given a ton of books on Whisky over the years and the vast majority didn’t even mention this one. It is a peated lowland whisky that was made between 1964 and 1985. I saw this miniature at Old and Rare whisky and grabbed it to be able to give this dead distillery a try. This is the last of a small batch of miniatures I got from there. They are a darn expensive web site, even for what they have, but I wasn’t going to pass up a chance to try these without having to buy a very expensive 70cl bottle. This is listed as 70% proof, which may confuse some people from the USA as by USA measures that would be 35% abv and so below the 40% abv minimum needed for whisky. However by UK 70% proof that is 40% abv. Confusing, yes? So now you know. There is no age statement on this, but the art matches the 5 year 70cl bottling, sooo, maybe that? Who knows. Went with Pulp: Different Class as backing music. Still good after all this time.

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