Tasting Notes: Waterford: Peated Ballybannon 1.1

Waterford: Peated Ballybannon 1.1 (Irish Single Malt Whisky: 3 Years: 50% ABV)

Visual: Pale grain gold colour with fast, thick streaks coming from the spirit.

Nose: Barbecued pork. Menthol to mint. Crushed charcoal. Alcohol tingle. Gooseberries. Smoked dried beef. Figs. Water adds more charcoal, red grapes and cherry pocked biscuits.

Body: Smooth initially, then drying if held on the tongue. Dried beef slices. Dry peat smoke. White chocolate. Honey touch. Nutty. Red cherries. Green grapes. Water adds vanilla toffee, crusts of bread. Cherry pocked biscuits.

Finish: Charcoal dust. Dried beef. Dry smoke. Vanilla. Dry coconut. Spicy red wine. Water adds vanilla toffee. Vanilla yogurt. Green grapes. Dry charring. Cherry pocked biscuits.

Conclusion: On the surface level this is a fairly simple whisky – dry peat smoke and dry meat over a light green fruit touched base. At least that is what I got from it the first few times I poured this out just to enjoy for fun. Now I am taking my time to examine this for doing notes I am finding a lot more going on.

Neat it starts off fairly similar – a more fatty cooked meat note on the aroma compared to the drier meat smoke in the body, but still with a slight gooseberry aroma. Also a bit of the bourbon ageing showing through in white chocolate and coconut notes. The peat is an easy going style similar to the highland take on peat and the body mainly a clean bourbon influence.

Then time and some air changed it, with more red fruit and red wine subtle notes showing through for a richer experience along with more notable sweetness. Now it is subtly complex and rewarding – the dry peat still leading, but with a lot to examine behind.

Water weakens it in my opinion. More bourbon styling come out in a very vanilla toffee way, and more obvious red fruit is there, so not all bad, and it is easier to drink, but it feels less vibrant on the tongue. It is a more mellow and merged experience. Good, but without the shine it has neat.

Overall a really good balance of peat and Waterford complexity and letting the barley shine. Needs time and examination as on surface level it is only ok, but let it open up and it will reward you.

Background: If you have been following the blog for a while you know my love for Waterford whisky – they make each release from a single farm’s barley, allowing them to really show off the effect of the environment on the growing and flavour of the barley. I have found it utterly enthralling and thankfully also enjoyable despite the youth of the whisky. They do very long and slow distilling and are very careful with the cut, which seems to reduce the roughness I would normally expect with whisky this young. Anyway at a recent horizontal Waterford whisky tasting they mentioned they were doing their first peated release – something that as a peat fan I was intrigued by, especially seeing how they could showcase the peat without losing that terroir idea of their whisky. Also in comes in a cool black box, and a black logo on the blue bottle which just looks ace. I am shallow. Anyway Independent Spirit got it in for me, and now I have it and I am drinking it. A win all round. I had recently heard Arch Enemy have a new album out, so went back to Arch Enemy: Will To Power for music while drinking.

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Tasting Notes: Waterford: The Cuvee

Waterford: The Cuvee (Irish Single Malt Whiskey: 4 Years: 50% ABV)

Visual: Darkened, slightly browned gold. Moderate speed, thick streaks come from the spirit.

Nose: Crushed peanuts. Subtle notes of crushed love hearts sweets. Sugared oranges. Nut oils. Light alcohol tingle. Raspberry yogurt hard chunks. Water adds wet rocks.

Body: Nut oils. Light meaty juiciness. Light strawberry. Slightest charring. Slight dry, white chocolate. Lightly astringent. Dry green grapes. Honey comes out as it warms. Custard. Water adds toffee and caramel. More water adds subtle trifle notes.

Finish: Dry beef slices. Hint of smoke. Slight tinned tropical fruit. Touch of tobacco. Green grapes. Salted caramel and toffee. Water adds wet rocks. Slight sulphur. Unleavened bread. More water. Subtle white wine. Subtle trifle cream. Tiramisu. Lemon cakes.

Conclusion: The first time I had this I was quite disappointed and was ready to say so. It tasted quite similar to the Hooks Head Waterford, with little added to it. Now Hooks Head is a good whiskey, but I would expected more from such a medley of individual distinct whiskies such as this.

Then I started adding water and things changed quickly, not better per se, but each time added water a new layer was exposed different to the one before, like a traffic light layered whiskey of each component within.

Now I do this, my actual tasting notes, about a month later and it seems time in an opened bottle has really allowed this to similarly open up. Then during the time I had this dram in the glass it has also changed again, and on top of that I , of course, added water again for even more change.

Turns out this really needed that bit of time to really show itself, so with that done – let’s go!

Neat it against starts off tasting a lot like the Hook Head expression – nutty and oily, but now more open. Still pretty similar but with white chocolate and tinned tropical fruit notes that show more of the bourbon ageing than that one did, and hints of sweeter and fruitier flavours under that. Not spectacularly different at this point, but Hooks Head already was a good dram, and this shows many signs of promise.

Time though, time brings out sweeter highland like notes, with honey, salted caramel and such, thicker and sweeter notes that I would not have expected from a whisky this young, even taking into account the amount of farms they have access to. It is a big surprise and really adds weight and character to the drink.

So, with a new eye on the base whiskey, I go back to adding water. The water doesn’t seem to cause as big change as it did before, maybe because all the notes already felt better integrated and on show than before. When I had just opened the bottle, adding water made it feel like it was shifting between distinct different levels of the whiskey. Now it just mellows the alcohol and thus makes it easier to enjoy. Oddly this means this is an expression that I initially enjoyed more with water but now I enjoy more neat.

What an odd whiskey.

Water still does change it somewhat, especially with larger amounts where sherry trifle, tiramisu and similar dessert notes coming out in the now lighter body. I’m guessing this is showing some time in sherry casks, but even wih that I prefer the extra weight you get in this neat, or with just a few drops of water to help it.

Overall, give it time and it is an interesting wee one, not quite the master-stroke I had hope for given the quality and range of farm’s whiskey they had available to work from, but a welcome whisky to try.

Just give it time, ok?

Background: I’ve been raving about Waterford for a while now, their whiskey fascinates me. Normally each whiskey is made with barley from but a single farm, showing off the effects of the terroir as they call it with wine. From the ones I have had they are genuinely different and genuinely exciting, even though the whisky tends to be around 3 to 4 years old. This then, goes against that idea, but heads to a new one. Taking each of those expressions of the farm and blending them to create a blend based not on different distilleries but different farms. It was interesting enough that when I saw a bottle in The Whisky Shop, I put one aside and grabbed it when I could. This is that bottle. Music wise I went back to Tom Morello and The Bloody Beetroot’s “The Catastrophists EP”, for something with a bit of energy to back this up. Looking up the code for this whiskey on their website to get more information I saw, despite its seeming similarity to that dram, exactly zero of the whiskies used to make this were from Hooks Head farm. Huh. 73 casks and not one from what I thought it tasted most like.

Tasting Notes: Lagavulin: Offerman Edition Batch 3: Charred Oak Cask: Aged 11 Years

Lagavulin: Offerman Edition Batch 3: Charred Oak Cask: Aged 11 Years (Scottish Islay Single Malt Whisky: 11 Years: 46% ABV)

Visual: Deep gold. Fast thick streaks come from the spirit.

Nose: Beef barbecue and ribs smoke. Tarry and oily. White chocolate touch. Toasted teacakes. Charring. Sherry trifle. Drying. Liquorice touch. Toasted burnt marshmallow. Water make smoother. Lightly peppery. Light menthol. Pencil shavings.

Body: Dry. Oaken. Charred. Dried beef slices. Soot. Charcoal. Dry smoke. Burnt brown sugar and caramel. Sweet red wine. Cherries. Cake sponge. Milky chocolate. Water adds vanilla, lots of sherry trifle and overdone steak.

Finish: Tannins, cherries. Red wine. White chocolate. Dry liquorice touch. White wine air. Thai seven spice. Raisins and sultanas soaked in port. Water adds a menthol touch and dried beef slices.

Conclusion:Ok, let’s get this out of the way – this isn’t as good as the Lagavulin 16, nor the Distillers edition. Then again nothing is. Those two whiskies are nigh perfect drams – it is the curse of every other Lagavulin expression that they will end up being compared directly to those two. They are going to end up being compared to nigh perfection being sold at a cheaper price, so, ouch.

So, with that taken as a given, the real question is, does this earn its spot by being a different enough enjoyable Lagavulin expression? And the answer to that is simple, yes.

So, first the disappointments. The thing that makes it not work as well as the 16 for me is its drier, less chewy body – that mouthfeel and weight is a big part of what makes the 16 work so well for me. It is not as slight as the 8 thought, which while I did enjoy, definitely needed more body.

What does it do well? Well it has so much range – from sweeter toasted teacakes and white chocolate light undertones that give a sweeter touch of Lagavulin you don’t see often, to massive red fruit, red wine and red spirit range that makes this richer than most Lagavulin – and combined makes for a bit of a different take, while still being Lagavulin.

Water helps smooth it all out and reduce its dryness, but also kills all the remaining chewiness in the mouthfeel. Generally water improves it though, letting the spirit roam even more – but does also bring a menthol touch that doesn’t quite fit with the rest of the spirit.

So, what about that base of a good Lagavulin – the peaty smoke and chewy dried meat vibes? Well, it has a lovely range of smoke, from soot, to charcoal, charring, and just peat smoke in general. Water soothes that which is a pity, but does give a lot in return.

Similarly, while the mouthfeel of this dram is not as heavy as I would like, there is a tasty dried meat character, not as big as the 16, but there – again lessens with water.

Overall, not the 16, nor the Distiller Edition, we have already established nothing is, however it is recognisably Lagavulin and has a delicious range to work with. Well worth it if you already have the 16 on your cupboard and want something different.

Background: I missed the first two Offerman edition Lagavulins, much to my chagrin, especially as one was Guinness Cask finished which sounds epic. So I 100% had to grab this one when I saw it. Nick Offerman played a character in Parks and Recreation that was a huge Lagavulin fan, and I take it the actor is as well, so this little team up happened and I am very happy for it to have done so. This was aged in a mix of American and European oaks casks (so I presume bourbon and red wine casks), but have been heavily re charred before being used to age the whisky. Not as unusual as a Guinness Cask finish I will admit, but still an interesting one, and I do so love Lagavulin and try to sample as many expressions as I can. It is described as a perfect match for a medium rare steak. Something I will have to test at a later date. This was grabbed direct from malts.com which I think may be the only place it is sold. I am not 100% sure of that. I went with Ghost: Meliora as backing music.

Tasting Notes: Ardnamurchan AD/10:22: Madeira Cask Release

Ardnamurchan AD/10:22: Madeira Cask Release (Scottish Highland Single Malt Whisky: 6 Years: 58.2% ABV)

Visual: Lovely deep gold colour with medium speed thick streaks coming from the spirit.

Nose: Christmas pudding. Brandy cream. Plums. Vanilla fudge. Warming. Lightly salty. Salted fudge. Pencil shavings. Water adds menthol, green grapes and a peppery character.

Body: Fudge. Warming. Dry oak. Madeira cakes. Sugared orange. Lightly waxy. Fatty butter. Peppery. Water makes smoother. Thai 7 spice. Sultanas. Apricot and apricot syrup. Apples.

Finish: Drying. Madeira cakes. Pencil shavings. Port soaked raisins. Vanilla toffee. Light dry, black liquorice. Thai 7 spice. Sweet orange. Menthol. Water adds peach syrup and sultanas. Slight sulphur and smoke.

Conclusion: This is a surprisingly complex dram for something that must be quite young based on how long the distillery has been open. I was expecting it to be very Madeira led and the cask strength combined with youth making it a bit burning before water.

So, basically neat I was expecting some strong flavours but fairly simple. What I got was this initially booming with plum pudding/Christmas pudding notes along with associated spirity cream notes. A delicious start. It is warming but not numbing, it is dryer Madeira cake style in the main body as the alcohol strength does make it pretty drying overall but along with those spirit and vaguely Christmas themed dessert notes there are also a good set of woody notes and peppery spice as grounding. A tad more than what I expected and definitely not as burning, but generally in line with expectations and decent. It feels stewed fruit thick, drying and very heavy. There is a waxy touch and some fatty butter feel giving it some nice play in mouthfeel, but the dryness limits how much it can express that. Then you add water, and this is when things get surprising and very interesting.

The texture is smoother and shows that waxy and fatty better mouthfeel much better. What is the big change is the peach, apricot and associated syrup notes that come out,which I presume is spirit character as it sure isn’t the Madeira. There is still spice, dark fruit and such but now with a real soft, sweet fruit against it. It is an impressive balance and a radical change from what I expected.

It is spirity, fruity, and with a tiny smokey note despite being an unpeated spirit, it may be more a sulphur note, but it is there. Lots of spicy character comes in there, and with that a fatty butter sheen that makes for a very distinct mouthfeel.

This really shows what the spirit can do and I hope for more like this as the years pass as I am very impressed.

Background: Well, this is one that vanished quickly from stock. I’d been told it had been getting some buzz so picked one up quickly. Then took until now to finally do notes on it. I am not lazy honest. My first encounter with Ardnamurchan was interesting but not a must have, but had enough that this Madeira finished release definitely was one I wanted to try. There were 5,781 bottles of this cask strength, unchill-filtered release but they still vanished quickly. It is using their unpeated malt, and a quick google says it spent five years in first fill bourbon then one year in Madeira hogsheads so I’m guessing six years full age unless there are rounding issues at play .This was grabbed from the ever helpful Independent Spirit and drunk while listening to the Best Of Mel and Kim album – feeling a bit 80s pop throwback at the moment.

Tasting Notes: Bushmills: 2000 The Causeway Collection – Port Cask

Bushmills: 2000 The Causeway Collection – Port Cask (Irish Single Malt Whiskey: 20 Years: 54.1% ABV)

Visual: A deep heavy gold with fast, thick streaks that come from the spirit.

Nose: Summer fruit gateaux. Raspberry and strawberry. Smooth but recognisable alcohol. Plums. Pencil shavings. Lightly citrus fresh behind that – jiff lemon. Honey cakes. Crunchy nut cornflakes. Water makes very smooth. Clearer honey. More wood notes.

Body: Slightly drying alcohol. Sticky, yet smooth in how it delivers the alcohol character. Plums. Honey. Treacle. Fig rolls. Strawberry. Clean feeling sheen. Red cherry and black cherry. Water makes super smooth. Toffee. Spotted dick. More strawberry. Light greenery.

Finish: Fig rolls. Sherry. Golden syrup sponge cake. Lightly peppery. Soft citrus sheen. Water adds much more red fruit, especially strawberry. Light butter note. Thin sulphur candles air. Light charring.

Conclusion: Ok this is so port dominated – shocking I know for something that has spent 20 years in port wood – but what is actually surprising is somehow that base Bushmills character is still just about there underneath it all. This is so very unusual for a Bushmills but you can still recognise it as one.

Neat it is especially unusual, the 20 years age and triple distillation keeps the alcohol smooth despite an over 50% abv, but it is drying and sticky in a way that I have never encountered in Bushmills or even Irish whiskey before. It is pleasant, somehow managing to not be harsh even it indulges in this very unusual mouthfeel.

Here it leans towards darker fruit, with figs and plums and such like, with some lighter red fruit notes darting around that. It is quite heavy flavour, yet there is still a clean, lightly citrus note that is a recognisably Bushmills feel and flavour. It isn’t super obvious, just a light sheen under the far heavier notes. There is honey sweetness to treacle under everything, holding it all together which makes for a very different and sticky dram.

Water adds a much more recognisable smooth Bushmills character and really helps the red fruit notes shine out. Even more water, as this can take a lot, brings out a light sulphur note in the finish. There is so much room to play with the water here, you can keep neat or just with a few drops and keep the dry stickiness, or go deep with water and get super smooth and still rewarding.

Genuinely a great example of a whiskey, great use of the cask strength for mouthfeel and range of flavour, great use of the unusual barrel ageing to unlock huge flavours and somehow still got notes that marks it as a Bushmills even if that part is not the most obvious, it is still impressive it has not been utterly overwhelmed by the port ageing.

I am so very impressed indeed.

Background: Ok, I have been a Bushmills fan for a long while, but the odder releases tend to be very hard to get. Then I saw this in the Whisky Shop in Bath – 20 years old (Well possibly 21, it says bottled 2021 so hypothetically it could have an extra year but as it is distilled right at the end of 2000 it seems unlikely), aged solely in Port wood – first fill at that – and at cask strength – all very unusual elements for a Bushmills. I was a tad nervous at first fill unusual casks for such a long time in case it utterly dominated the character, but after much thinking – as this was a pricey one – I succumbed and bought it and hoped. Like many Irish whiskeys this is triple distilled which tends to lean towards a lighter smoother character, again something that should be interesting to see how it interacts with the high abv and unusual wood. Music wise I went with Pure Hell: Noise Addiction – I had just been watching Wendell and Wild and noticed a Pure Hell sticker on a cassette player in it, so had the urge to listen to them again. Also that is a great movie with a great soundtrack.

Tasting Notes: Berry Bros & Rudd: Williamson (Laphroaig) 2014

Berry Bros & Rudd: Williamson (Laphroaig) 2014 (Scottish Single Cask Single Malt Whisky: 7 Year: 61.8% ABV)

Visual: Moderate brightness gold with slow thick streaks from the spirit.

Nose: Oily. Hot tar. Kippers. Peat. Cooked barbecued pork and barbecue sauce – ribs. Sticky. Medicinal jelly. Camomile. Charred touch. Peppercorn. Wholemeal bread with extra grains. Water adds ash and dry smoke. Hot car engines.

Body: Oily, then drying. Peaty boom. Malt chocolate. Brown bread. Dry raisins. Dry medicinal spirit. Water adds dry beef slices. Bitter red wine. Hints of red fruit. Cherries.

Finish: Brown bread. Malt chocolate drinks. Nutty to praline. Peppery. Tarry. Dry camp fire ash air. Water adds a rum spice touch.

Conclusion: Ok, this is a heavy, heavy, tarry, peaty beast of a whisky. The easiest comparison I can think of is with the Ardbeg Wee Beastie which has similar youth and massive peat, but this is a much stickier oily beast – less straight peat and yet still matching overall in intensity.

Neat it is sticky and tarry with heat and a very barbecue themed meatiness. There is that Laphroaig medicinal character, but surprisingly it is more at the back due to that weight that the kipper like oily smoke style brings. What medicinal feel there is comes across more as a medicinal salve oiliness rather than the cleaner medicinal image of standard Laphroaig. So, this is big is what I am saying.

Neat the oloroso barrel ageing is there but easily lost in the mix. A HEAVY dose of water lets it really come out, bringing red wine, red fruit and such – still not a dominant force, but adding very much appreciated sweeter notes to the brutal edged peat oiliness of the rest of it. Here there are even darker sweet notes going from chocolate to praline in a way that most Laphroaigs don’t have a way to express – again it barely offsets the weight but the darker sweetness complements rather than clashes.

Not a whisky for everyone, or even a whisky for any time – it is so thick and gripping with the intense flavours. However when you are in the mood for it, it is amazing. It doesn’t unseat the Douglas Lain XOP 18 Year single cask from its seat as favourite Laphroaig ever – that is a much more polished beast, this is the sticky unrestrained beast. However this is about a third of the price and still amazing and distinctive quality that you tend to only find in very special single casks.

Brutal and great.

Background: Ohh I had heard a lot about this. Williamson is the name used for these independent bottlings of Laphroaig spirit – and they have a very good reputation. Sometimes released as single malts, sometime teaspooned (a single teaspoon of another whisky added to a barrel so it is not technically a single malt) and released as a blended malt. This one especially had a huge reputation with some very good reviews coming in and recommendations from friends so I succumbed and grabbed a bottle. Cask strength, one of 449 bottles from cask 05057 – a Oloroso sherry cask. This was grabbed from Independent Spirit who managed to get a good chunk of bottles of it in, and was drunk while listening to Godspeed You! Black Emperor – G_d’s Pee AT STATE’S END! That album works so well with big drinks.

Tasting Notes: Waterford: Hook Head 1.1

Waterford: Hook Head 1.1 (Irish Single Malt Whiskey: 50% ABV)

Visual: Slightly darkened grain to gold spirit with medium speed and thickness streaks coming from it.

Nose: Oily, slightly nutty. Clay. Lime touch. Peppery. Lightly earthy – turmeric. Water adds light grassy and menthol notes.

Body: Smooth. Honey. Oily nuttiness. Earthy – turmeric. Light lime touch. Light apricot. Moderate thickness body. Water makes even smoother, a more oily nut character. Touch of strawberry.

Finish: Grit air. Light smoke wisp. Peppery. Dry white wine. Water makes smoother oily character and adds a peach air.

Conclusion: As only the second Waterford whiskey I have had, it fell to this to really show how much difference a single farm origin, a terroir as they say, can have on a whiskey. I already knew that I very much enjoyed Waterford whiskey from my first encounter with it – it was so high quality, especially considering how youthful it is – but I had yet to work out if it could live up to its base conceit of showing how much difference an environment could make to a whiskey.

Anyway, short answer to that. Yes. Yes it does.

It has similarities to the Ballymorgan 1.1 which I first tried – For one it is still far smoother than a 50% abv 3-4 year old whiskey has any right to be. It also still shows some nice fruity bright elements, though admittedly the fruit is more muted here so expresses itself differently.

So, with the similarities out of the way, how is it different? How does this show the influence of the barley? Well it is pretty darn striking. It is more oily, with a savoury oily nuttiness, and in general it has a more grounded, less bright character. There is a light earthy, peppery character than came across in a way I can’t help but think of as “clay” like after I read up on the soil where the barley was grown. Darn my easily influenced mind.

On a personal level I prefer the brighter character of Ballymorgan but this is very high quality with such a different style to play with, even a wisp of non peat related smoke there. So lovely to examine.

Waterford again proves itself as one the THE distilleries to watch at the moment.

Background: Been meaning to do notes on this for a while. I had my first Waterford a while back, and grabbed this a few months back as well. Waterford’s raison d’etre is that each release is made with barley from a single named farm, to explore the terroir of whiskey. Awesome idea and awesome whisky – the quality is so high, especially considering the age is no more than 4 years odd for each release. Initially each bottling was aged, etc the same way to keep them as similar in production as possible, but now each is aged and blended to best show off the influence of the barley. If you go to the website using the code on the bottle you can get the full detail on exactly how it was aged and mixed and details on the farm – up to an including the sounds of the farms in some cases. Anyway, I settled on this as my second bottle of Waterford as it had won ISW Gold, which seems a good start. I finally got around to doing notes on this after Independent Spirit did a horizontal tasting of six of their whiskies – and trust me, it gave me a new appreciation of exactly how different each bottle could be – it helped that several members o the Waterford team where there to answer many many questions. So, with new energy from that I finally sat down and did these notes.

Tasting Notes: Glenfiddich: Orchard Experiment (Experimental Series 5)

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).

Tasting Notes: Lochlea: First Release

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.

Tasting Notes: Cooper’s Choice: Inchdairnie Distillery – Finglassie Lowland Smoke Madeira Finish

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.