Tag Archive: Single Cask


Cooper’s Choice: Glen Esk: 1984: Limburg Whisky Fair (Scottish Highland Single Malt Whisky: 31 Year: 49.5% ABV)

Visual: Pale, slight yellow gold colour. Slow thick streaks come from the spirit.

Nose: Tingling alcohol. Vanilla. Pencil shavings. Toffee. Soft lime sorbet. Oak. Water makes cleaner. Lightly grassy. Still notable alcohol.

Body: Strong alcohol. Fatty butter. Vanilla. Peppery. Toffee. Water adds light strawberry. Still an alcohol presence. Pear drops. Polish air.

Finish: Fatty butter. Peppery. Oak. Alcohol tingle. Water adds tinned tropical fruit. A polish air. Flour dusted baps. Soft lemon sorbet.

Conclusion: This is very, well, neutral. At 49.5% abv I was expecting a bit of alcohol, so the alcohol weight is not a problem, but with 30 years in the oak I have to admit I was expecting it to be smoothed just a bit, and made into something more complex than what we have here.

It shows the weight mainly through alcohol and a fatty buttery feel – the cask strength and non chill filtered character means that there is a lot or raw, oily, fatty character there, but unfortunately it seems not much else.

It is a peppery, vanilla and toffee thing at its core. Some of which is expected character from the bourbon ageing, but, again, considering the time in the wood this has had I would expect more to it than that. The raw oak character is there fairly heavily, stomping into the spirit.

Overall it is, adequate I guess, water never really removed the rough character, though it does give more lemon and lime sorbet character over time. The peak in interesting and unusual notes is a strawberry touch that comes out from time to time, but 90% of the time it is generic vanilla, peppery and oak. It is not actively bad, it is just average, and for the cost, age and available abv, it needs and deserves more.

If this sums up the Glen Esk/Hillside experience then I can see why they went under.

Background: So, every now and then I can afford to get one of the dead distilleries I have not tried before. So, this is another one – Glen Esk, a distillery also called Hillside sometimes – that has been closed since 1985. I went with this one as it seemed fairly reasonably priced for a dead distillery, especially considering the age and cask strength, non chill filtered as well which is nice. Also as a bourbon cask aged one, I figured it would show more of the distilleries base character. It was grabbed from The Whisky Exchange a while back, and saved for a special occasion. Then lockdown hit and I though … fuck it. So here we are. This is one of 240 bottles, bottled for the Limburg Whisky Fair – which I know nothing about. Put on IDLES new album while drinking – Ultra Mono. I prefer their second album so far, but still a good album.

Signatory Vintage: Strathmill 1996: 21 Year (Scottish Speyside Single Cask Malt Whisky: 21 Year: 57.3% ABV)

Visual: Pale gold with very slow, medium thickness puckering coming from the spirit.

Nose: Heather. Honey. Intense. Pine cones. Menthol jelly. Alcohol feel, but nowhere near its abv. Peppermint. Vanilla. Crushed dry rocks. Water adds more heather to it.

Body: Warming. Honey. Custard. Crushed rocks. Alcohol gets very present if held. Apricot and fruit syrup. Golden syrup. Water adds apple notes.

Finish: Clean meed sheen. Menthol. Some greenery. Golden syrup. Warming. Water adds thick pear notes. Apple pie. Malt toffee and malt chocolate. More more honey and mead as you add more water. Then fatty butter, dry oak and white chocolate.

Conclusion: Ok this somehow balances a nearly 60% abv spirit with over 20 years of soothing and it results in quite the sweet beast.

The alcohol is definitely there, but never burning – even if held on the tongue it just becomes very, very present. Instead the high alcohol shows itself as an uber thick, chewy, syrupy feeling dram.

It is very sweet, honeyed at its best into golden syrup at its heaviest with smoother custard notes in-between. There is syrupy apricot notes dropped in, and even the menthol notes have a jellied feel to them. I’m loving it. In fact I’m loving it so much that I am kind of nervous about adding water – but I need to see what happens for the notes. Right now it is just on the edge of being too much alcohol and sweetness but doesn’t quiet fall over. I love it.

Sooo, water. I put in a reasonable amount and it is still thick as heck but now with pear and apple sweetness added in for some more complexity. It is even better balanced and with better range. Score! Such a burst of big sunshine fruit.

You can pretty much batter it with water and it still works. Fatty and buttery notes comes out and it becomes a tad more easy going but still a heck of a whisky.

So, my first meeting with this distillery and I love it. Big, just about smooth enough, chewy and lots of flavours booming in a sweeter style. Oh yeah.

Background: A while back I made the list of living Scottish malt distilleries I had yet to try. This is the last of that list. Now a bunch of new distilleries have popped up since, not sure which have actually turned out whisky yet, or generally available whisky anyway, know at least one that has done a super tiny 3 year release. Still, BOOM LAST ONE! Now to make the new list. Also looking longingly at the dead distilleries I will most likely never try as they charge a grand a bottle. This was available as part of The Whisky Exchange’s “The Perfect Dram” 3cl bottlings of existing whisky – gave a me a good way of trying this older dram without dropping too much money, even if it is expensive an a per cl basis. This was from cask 2098, if that means anything to you. Went with X-Ray Specs: Germ Free Generation again as music, really giving that a play a lot at the mo. Looked this distillery up in one of Michael Jackson’s whisky books after drinking. He lists it as “The whisky world’s answer to orange muscat. With dessert” which makes a lot of sense to me after this one.

Douglas Laing: Old Particular: Mortlach: 12 Year (Scottish Speyside Single Malt Whisky: 12 Year: 48.4% ABV)

Visual: Pale greened spirit with fast, thick streaks coming from it.

Nose: Oily peat. Nutty chocolate. Praline. Smooth vanilla toffee. Salt touch. Water makes peppery. Dry oak.

Body: Tangy alcohol. Tangy orange. Bready. Salt. Slightly oily. Dry oak. Water adds dry soot. Vanilla. Pepper. Pears. Oily coffee.

Finish: Soot. Sugared orange. Oak. Charring. Drying alcohol air. Water makes peppery and brings out oily coffee.

Conclusion: Mortlach is always an odd one. Well, I say always. I’ve tried it like, maybe three times before this. So, basically I say that as I am pretending to be more knowledgeable about the distilleries output than I actually am. Hopefully no one will see through this sham.

Initially oily and somewhat peaty the whisky shows decent weight and throws in a touch of what would normally be Island region salty character. Below that though is thicker oily nuts and chocolate against sweet sugared orange. It is one of those that defies easy classification under the whisky regions with Highland Weight, some Islay peat and plenty of fresh Speyside sweetness. Instead what defines it is that oiliness that takes everything else and makes it its own thing entirely.

Taken neat this is just weighty enough, has just enough Island sea feel, and just sweet enough for me. Ok, it is a bit alcohol touched and a bit rough edged, but it is very distinctive and makes for an interesting dram.

Water reduces the alcohol feel, but apart from that it doesn’t really help. It makes the whisky drier and more peppery, more astringent and loses a lot of the core oily weight. It is most notable in how the oily peat instead comes across as dry soot.

So, keep this one as one to enjoy neat. Take the rougher edges it has on the chin and enjoy. It is the unusual, oily dram that mixes in a bit from each whisky region to give a complex, rich experience. Not the best Mortlach I have had – the 16 year is still the standout for me, and that is considering I haven’t tried any particularly old or unusual expressions from the distillery – but it does enough that id say give it a go if you want to drip your toes into the Mortlach style.

Background: So, sixth 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. A quick google suggests this may be the 2006 distilled, 2018 bottled version. I could be wrong though. I’ve not had a huge amount of Mortlach but have always been intrigued by its strange style. Went with Jack Off Jill, Sexless Demons and Scars for music with this one. Such a great mix of anger and singing talent.

Douglas Laing: Provenance: Dailuaine: 8 Year (Scottish Speyside Single Malt Whisky: 8 Year: 46% ABV)

Visual: Clear, light gold. Fast thick streaks from the spirit.

Nose: Honey. Caramel. Floral. Heather. Oak. Whiff of sulphur. Water adds slight lychee.

Body: Warming alcohol. Honey. Vanilla fudge. Oak. Slight custard. Water more fudge. Lychee touch. Cinnamon. Brandy cream.

Finish: Dry oak. Slight sulphur. Soot. Water adds lychee. Fudge. Slight coriander.

Conclusion: This feels gentle and slightly generic. Easy to drink, but just slightly empty. A lot less viscous that last time I encountered a Provenance bottling from this distillery, with less jellied alcohol feel – thought still slight spice, albeit more gentle than before.

Neat it is simple sweet fudge flavour with honey and light floral backing. It is slightly light which is pretty surprising considering this packing an extra 6% abv over the minimum which would usual give a bit more grip. Water doesn’t change that but does add slight extra fruity edges and drying cinnamon sweetness into a coriander savoury touch in the finish.

It is still fairly simple – the contrast is nice, but doesn’t really address the lightness at the heart of the character. It is ok, very gentle, especially with water, and the spice edge does not alter that. It does keep it from becoming too samey moment to moment, but still never really grabs me.

Understated, not bad but doesn’t really earn its place either.

Background: So, fifth 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 2010, bottled 2019, and aged in a sherry butt. I have tried a Provenance Dailuaine before, last time was a 10 year though. Put on Television Villain‘s self titled album while drinking – still a blinder of an album, and I’m not just saying that ‘cos they are mates. Seriously, give it a listen.

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.

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

Visual: Clear, slightly greened brackish hue. Very light coloured.

Nose: Thick, salty, slightly viscous oily notes. Brown bread. Fish oils. Light broth. Wet rocks. Greenery. Water makes more salty, smoother, more rock notes.

Body: Honey. Rocks. Salt. Alcohol warmth. Gentle peat. Slight dry medicinal to strong alcohol character. Mature cheese, peppery. Butter fat. Water makes smoother, saltier, drier and less sweet. Vanilla and vanilla toffee. Slight lime.

Finish: Brown bread. Dry. Dry vodka. Gentle peat smoke. Water adds slight lime, vanilla and white chocolate.

Conclusion: Ok, Bunnahabhain is generally an unpeated whisky, I know that. This still tastes lightly smokey, ok? I cant lie on that one! It isn’t a meaty smoke character. But there is still some. Anyway, got that out of the way.

Neat it is a thick, kind of fish skin oils touched, slightly alcohol warm thing with big honey sweetness against a salty, rocky Islay character. The higher alcohol feel makes it a tad drying, which doesn’t quite match the sweeter character but it makes a simple, comparatively gentle Islay flavour set with a nice oily, thick mouthfeel.

Water does a lot of good, removing the harsher alcohol notes and the accompanying dryness, but it also strip out the more interesting flavours. The sweetness becomes more gentle and the odd oily, butter fats and peppery notes are lost.

Water makes it the easy drinking Islay, still showing a light peat smoke (I have no idea how), gentle sweetness and light salt. Easy to drink but most of the fun is lost. Id say the more interesting texture and flavour of the neat whisky makes it worth the slighter harsher notes that come with it. Give it some time to air, to get rid of some of the rough fumes, but drink neat – it makes for a reasonable attempt at a balance.

It isn’t a standout of the Islay world, but it really shows the non chill filtered style with a very nuanced mouthfeel that would otherwise have been lost. The slight mature cheese notes seem to be one of those extra elements and one I find fascinating. Apart from that it is generic light side of Islay flavour, good mouthfeel and some rough notes.

Not bad, not must have, but a decent take on the light end of Islay.

Background: Been digging these hip flask sized Single Cask bottlings for a while, a chance to get to know a whisky reasonably without dedicating the cash to a full bottle. Though I have had so many now I needed to ask for help from the lot at Independent Spirit so I could look up online which ones I have already done notes on. Bunnahabhain is an interesting one, a generally unpeated Islay. Not one I have had a huge range of experience with so this was chance to try and sort that. I’d been watching Kaizo Trap tons recently so put on some Leslie Wai music while drinking. Mainly Paradigm, the track from Kaizo Trap. This was distilled Oct 2007 and bottled Dec 2017.

Douglas Laing’s XOP Laphroaig 18 Year (Scottish Islay Single Malt Single Cask Whisky: 18 year: 56.8% ABV)

Visual: Bronzed with slow thick streaks from the spirit.

Nose: Peat. Charcoal. Strong alcohol. Salt. Sultanas. Moss and seaweed. Medicinal. Dry cake sponge. Kippers. Brown sugar. Water adds smoke and oily notes.

Body: Sherry. Strong alcohol. Charring and soot. Medicinal. Salt. Charred nougat. Salt. Water adds cherries. Dry red wine. Huge peat. Tannins. Raisins. Slight peach. Grapes. Plums.

Finish: Soot. Dried beef. Numbing alcohol. Malt chocolate. Iodine. Water adds tannins. More malt chocolate. Nut oils. Tofu. Vanilla toffee and chocolate toffee.

Conclusion: Usually Laphroaig loses some of the peat and medicinal intensity as it ages, losing some of those elements that make the younger spirit so very identifiable. For what it loses there it however gains greater subtlety, smoothness and complexity.

This does not lose the intensity in any way, shape or form. It is sooty, peaty, dried beef, salt, seaweed and medicinal all in one, all punching out at the brutal cask strength. The sherry ageing, usually so dominant in whisky, tries to push to the fore. It brings, oddly enough, dry sherry notes as well as the more expected red wine notes, but they are backing the intense Laphroaig character, not leading it or controlling it.

Neat it is a brutally intense experience – there is sweetness coming like nougat that has been quickly charred somehow – harsh, with oiliness coming in from kippers to nut oils seeping under that. It feels as much as it tastes, with hard to place savoury notes weighing in heavily to ground it.

Now, if that kick is too much there is always water to play with, and the high abv gives a lot of room to do so. It still keeps the medicinal and sooty character, but brings out layers of dry red wine, sultanas, cherries and even odd fruit notes, before heading back into a dry and medicinal finish.

Now, I tend to wait a week or so after opening a bottle to do notes these days, seems to clear out some rough notes, so I’ve had this a few times now. Caught at the wrong moment this can be quite closed as a whisky. The intense alcohol, charring and smoke can close off access to everything else, and sometimes is seems even water play can’t open it up. Other times, caught at the right moment it has all the goodness of a young Laphroaig, some quarter cask notes, matched with rich red fruit and a mix of red wine notes that makes it utterly exceptional.

I love it – it is a super intense ride of Laphroaig and more. However, even loving it, it is a ride of high points and low points depending on how it is reacting today. For the high points I am happy with it, as when it is on it us bloody amazing and I have not seen such a mix of intensity, Laphroaig character and wood character work so well before. However at the cost, something that may be not super reliable on the high may not be worth it for you.

So, look at the cost, look at the info here, make up your mind. You call.

Background: Ok, this is very expensive even for an 18 year old Laphroaig, and those are not exactly common. I was allowed to try the tiniest of sips of a sample at Independent Spirit and it blew me away, but there was no way I could get it at the time. Then I received a cheque saying an audit had revealed I was owed money and well, so now I own a bottle. I don’t believe in fate, but if I did then it definitely wanted me to have this whisky. Anyway, cask strength, in a stupidly over the top box which is so wasteful, but I would be lying if I said I did not find cool. I am a hypocrite, grr, down with wasteful packaging! Anyway, I was nervous breaking this open, hoping it would hold up to my memory – especially after buying the darn thing! Anyway put on some old, more goth era Lacuna Coil while drinking. Still like their more metal newer stuff, but it seems to waste the vocal range that the singers have – old school is where it is at.

Douglas Laing: Platinum XOP Ardbeg 1992 (Scottish Islay Single Malt Whisky: 25 Year: 50.5% ABV)

Visual: Very clear light grain with green touches. Fast, thick streaks form from the spirit.

Nose: Charcoal. Medicinal. Soot. Cheesy yeastiness to mature cheddar. Light orange zest. Burnt marshmallow. Water adds white chocolate, kippers and vanilla.

Body: Strong alcohol. Oily. Almost evaporates on tongue. Waxy and medicinal. Slight traditional lemonade. Water adds mature cheese, fudge and a lime touch. More water adds custard, smoked fish and nut oils. Later vanilla, coconut and light golden syrup notes.

Finish: Butterscotch. Oily. Charring. Tart grapes. Salt. White pepper. Water adds mature cheddar, squeezed lime and light cherry. Walnut oils. Milky chocolate.

Conclusion: Well fuck me, this is one heck of a dram. Now, neat it is intense, but slightly closed. There is massive charcoal, medicinal notes, massively oily and waxy. It is one that hits the throat and then almost evaporates away, just leaving charring and salt. There some hints of more to it though – a cheese yeastiness, slight sweetness, but they are only hints. Similarly traditional lemonade imagery floats over it, but never quite forms fully.

Now, when you add water, holy shit that is when you start to get real play from this! Mature full bodied cheese flavour now matched with oily nut flavours and feel that adds such depth to the once closed whisky.

The bourbon cask notes are now slowly coming out with the usual vanilla, fudge and coconut sweetness as light notes against the heavy oils – notes that rise up the more you add water into syrup and custard fuller sweet notes. However at no point does it forget its base, booming with charcoal and smoked kipper heaviness, just now with more behind that.

This is intense, complex, sweet with delicate notes somehow surviving the oily nut character and medicinal style. Now, this is not nine hundred pounds good to me, as I don’t have that kind of cash to throw around, but it is the best damn Ardbeg I have ever encountered, so for people who have that kind of money, then yeah I would say get it.

Background: So, before we go any further, I found out how much this cost. Nearly nine hundred fucking quid. Fuck me. Anyway… this was the third whisky of Independent Spirit‘s recent Uber whisky tasting. You may have wondered where the 2nd went. It was Glenfarclas 21, I had already done notes on that. Still a good dram. Anyway, this is cask strength, single cask, bottled in 2018, unchillfiltered, Ardbeg that is one of 251 bottles, so something very special to try. As is usual for these kind of events I was slightly distracted by the event, but still tried to do the best notes I could as who would know when I would get the chance to try whisky like this again – especially for this one.

Ichiro: Chichibu: Single Cask: No 2650 (Japanese Single Malt Whisky: 6 Year: 59.3% ABV)

Visual: Deep rich gold.

Nose: Cherries and black cherries. Rich red wine. Slight darker red wine notes as well. Shortbread. Red grapes. Water makes lightly tarry and oily.

Body: Creamy. Cherries. Sweet red wine. Water brings apricot, plums and light sulphur. Chewy feel. Fudge.

Finish: Black cherry. Creamy. A mix of rye and bourbon whisky notes. Apricot. Water adds plums, lightly grassy. Light charred notes and greenery.

Conclusion: It is odd, looking at these notes, I am using a lot of the same words that I used to describe the port pipes Chichibu whisky, but when you examine them holistically rather than point by point they are very different whiskies. For example. This leans heavier on the darker fruit, and less on the lighter fruit, which instantly creates a darker, heavier impression on the tongue and in the mind.

It is heavy on the dark red wine notes, sweet but with the harder charred oak notes below. Again most of the base spirit character is lost to the weight of the barrel ageing, but the greenery notes do come out with a lot of water added. It is a lot creamier than the other Chichibu I tried tonight, giving a nice, smooth mouthfeel.

This is a rewarding dark whisky, but does not really stand out from the other similarly sherry aged whiskies around and you can get them a lot cheaper than this. This is a very good whisky, but despite that it is not a stand out one. If you like sherry, then this does sherry ageing very obviously, utterly laden with dark fruit, but from that the base character is overwhelmed.

Glad to have tried it, but there are better examples of sherry you can buy for less.

Background:. One final Chichibu whisky of the tasting – this one a single cask – cask no 2650 to be exact, aged from 2010 to 2016, so, six years aged I guess, ish. This one is a travel exclusive, so I presume only available at certain airports. Again, a bloomin’ hard one to get hold of then. This was aged first in bourbon casks then finished in oloroso sherry casks. Due to this being from a tasting, with the usual distractions coming from cool info being given by the host, chatting, smaller measures, etc my notes will be a tad shorter than usual. However the chance to try and do notes on these five whiskies that would set me back silly money if I tried to buy them all individually meant that I gave it my best shot. This Chichubu tasting was done at Independent Spirit but the whisky was provided by James, a private collector who did the tasting itself. At twenty five quid it was ridiculously good value. Chichibu is a tiny distillery that started operating in 2008 and I think is the newest Japanese distillery still. Never tried their stuff, but had heard many good things about them before going in.

Douglas Laing’s Provenance Single Cask: Auchentoshan 11 Year (Scottish Lowland Whisky: 11 Year: 46% ABV)

Visual: Very light and pale, with a slight brackish hue. Very slow streaks come from the spirit.

Nose: Strawberry crème. Viscous alcohol notes. Dark Belgian chocolate. Pine cones and pine needles. Water adds peppermint, more water turns menthol.

Body: Warming. Grapes. Shortbread. Vanilla fudge. Oak. Lightly peppery. Water adds slight sulphur. More water adds creamy notes and lots of grapes. Cinnamon doughnuts.

Finish: Oaken. Pine spray. Menthol. Fudge. Strawberry crème. Water makes more menthol. Mint leaves. More water adds grapes, light cinnamon and Belgian black chocolate.

Conclusion:There are lots of different elements in this – ones I would never expect to see side by side. The most disparate elements never seem to overlap, instead you get each of the distinctly different elements coming out one after each other.

First aroma notes come out like Belgian chocolate and strawberry crème- yet the body after that comes out as tart grapes and light fudge. Then, as that goes out the strawberry crème comes back out in the finish.

On another run it was alcohol strong, piney and heavy on the aroma, going into a peppery body, then somehow out into menthol freshness in the finish. I’d like to claim that it is water, or time that makes this change – but while water does bring changes, it seems like any of the prior elements can return at any point.

So, to try and generalise a whisky that seems to actively resist categorisation – well, generally there are some grapes. Generally there are slight pine to pine cone notes. It is generally smooth but warming and generally there are some sweet notes behind that – be it toffee, chocolate of strawberry.

What is oddest, for all that is odd about this whisky, is that for all the odd notes, this does not actually really stand out as a whisky. It has the odd moments, as described above, but they all clinging around a solid but unexceptional whisky. Very contrary, no? Not bad, hard to sum up which is a value in itself. Not a must have, not one to avoid. Not bad.

Background: Yay, mini hip flasks of whisky- chances to try different experimentations without spending a vast amount on a full size bottle. It is especially nice with lowland ones like this as I can be a bit mixed on how I find stuff from this region. The Provenance lot, whisky taken from a single cask and bottled at just a tad stronger strength than normal, has been pretty solid so far. I grabbed it from Independent Spirit and put on Miracle Of Sound’s Level 8 while drinking – very cool drinking music.

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