Tag Archive: Single Malt


Springbank: Bourbon Wood: 14 Year (Scottish Campbeltown Single Malt Whisky: 14 Year: 55.8% ABV)

Visual: Pale greened gold. Thick slow streaks.

Nose: Pencil shavings. Moss. Dry nuttiness. White chocolate and vanilla. Water adds vanilla toffee to fudge.

Body: Thick and spirity. White chocolate. Grassy. Oily character. Vanilla. Orange notes. Shreddies. Water adds lime and fudge. Still strong feel. More grassy and moss. Apples. More water adds toffee liqueur.

Finish: Menthol air. White chocolate. Nutty oils. Creamy orange. Light smoke, Water adds lime, grassy character. Peat character comes out. Apples. Marshmallows.

Conclusion: I tried this whisky first at one of Independent Spirit’s Uber whisky tastings – I was taking it easy that night so did not take any notes at the time. What I did take though was a bottle of this home with me. Ok, technically I took it home a short while later – I try not to make such purchases after alcohol has influenced my decisions.

On first sip of this, my own bottle of it, I feared that my drunken memory had fooled me – it was still a solid Springbank – grassy, mossy, smoke and hint of peat, but it didn’t live up to my memory of an excellent stand out whisky. The alcohol character gives this thick, warming, oily character that is really overwhelming and lets little of the subtlety out to play.

Still, at an abv like this has, why was I surprised? So, let us hope that water, as is usual, is the difference maker. So I added a little. Daaaamn. That was indeed, the difference maker. This is now sweeter than the average Springbank – it seems that spending its full time in bourbon wood has given a solid vanilla toffee, fudge and white chocolate set of notes that make a huge contrast to the native grass and peaty character that makes this stand out. Odder still you have this lovely apple character behind it that seems to be an element of the spirit that has not really shown itself before.

It is delightful – the slightly heavier, but not Longrow level peat character comes out now. The savoury grass notes work brilliant against the bourbon backed white chocolate sweetness. Despite me mentioning them several times the sweetness is used in a subtle way – not sickly and nowhere near overpowering the basic Springbank character. They just come together naturally to make a whisky that is very different, while still giving what makes Springbank enjoyable.

While this is not my favourite Springbank, it is probably one of the more unusual, and considering some of the odd oak casks Springbank has been aged in, that says something. It is not that it is radically showy, just that the elements come together for a very different experience – an almost marshmallow like backed Springbank thing of joy. Enjoy it if you can.

Background: As mentioned in the notes I tried this at an Uber whisky tasting at Independent Spirit and was very impressed – so was at least confident that I was going to enjoy this one when I got home. Springbank is from one of only three distilleries in Campbeltown and is probably my favourite (Though I am unsure if the Springbank set, or the more peated Longrow expressions are the best the distillery turns out). This one is, as the name would suggest, purely aged in Bourbon casks which should give quite a different character. Continuing recent efforts to break out classic tunes when drinking – put on some Jack Off Jill – Sexless Demons and Scars. Such a great, angry and powerful album.

Advertisements

Independent Spirit: The Hideout: Aberlour (Scottish Speyside Single Malt Whisky: 17 Year: 46% ABV)

Visual: Light gold with thick streaks from the spirit.

Nose: Pencil shavings. Honey. Warming alcohol. Nutmeg on apple. Vanilla. Pears to pear drops. Almond slices. Water adds light sulphur, more pears and slight raisins.

Body: Warming and slightly waxy. Sugared apples. Cake sponge. Water makes very smooth. Salted caramel to fudge. Sherried raisins. Iced Christmas cake. More water adds subtle orange to blood orange notes.

Finish: Waxy. Cake sponge. Lightly oily. Almonds. Malt chocolate and toffee drinks. Water adds salted caramel, apple pie and light choc orange. Rum and raisin. Slight red wine. More water adds marzipan over fruitcake. Sugar icing and tangerines.

Conclusion: It always seems odd to encounter an Aberlour that hasn’t been sherried to within an inch of its life. This, which does have some sherry influence I think – a refill cask maybe? – does a lot more in showing the native Aberlour elements that are often hidden behind that (admittedly tasty) sherry shell.

For one thing this is more fruity, with soft pear and apple notes – lightly spiced, but coming out in a way that calls to the bright fruit of a young whisky. However this is smooth, warming when had neat but not burning and that is soon soothed with a drop of water. This more natural, more open Aberlour character allow a more waxy and oily character to show themselves, giving a nice thickness for a matching salted caramel and fudge sweetness to back the fruit.

The sherry influence comes later in, especially when you add water. It brings raisins and vinous notes into fruitcake like imagery – starting sultana like and building over time. Here is feels like more traditional Aberlour, but it never gets so heavy as to hide those more intriguing characteristics below.

Finally, the capstone on this is a moment that allows a cake sponge to almond slice like flavour and feel to come out – a delicious savoury to sweet mix that becomes marzipan like by the end – A solid, hefty point to give the whisky some grip.

As you can probably guess by now, this uses the often hidden side of Aberlour to create a smooth and complex whisky – I am impressed.

Background: So, another independent bottling from Independent Spirit – this one done in conjunction with the excellent whisky bar – The Hideout. This one is an Aberlour – one I’ve been a fan of since I encountered them doing their excellent distillery tour with their incredibly friendly guides. On the eye this looks sherried, but less sherried than most Aberlour releases which should make it an interesting one to try. Drunk while listening to Testament -Low. It was only a few quid and gave me a chance to listen to more of Testament’s stuff before seeing them live. A very solid album as well.

Kilchoman: Sanaig (Scottish Islay Single Malt Whisky: 46% ABV)

Visual: Rich deep gold with thick streaks from the spirit.

Nose: Smokey and peaty. Wet rocks. Salt touch. Big aroma. Brown bread. Kippers. Water adds vanilla and light apples.

Body: Smooth mouthfeel with caramel, fudge and vanilla. Warming. Beefy. Peaty. Stew character. Salt. Water adds apples with cinnamon. Sherried raisins. Nutmeg. Dried apricot. Oily.

Finish: Medicinal. Salt. Brown bread. Paprika spice. Dried raisins. Dry cake sponge. Malt chocolate. Light peat. Dry in general. Water adds cherries, sherry and now juicy raisins. Creamy coffee. Menthol. Caramel.

Conclusion: There is a nice mix to this – I’m going to break it down into its layers and examine each individually as there is a lot going on here.

On first pour you get a big booming aroma that you can’t mistake for anything but Islay, and it is recognisable from metaphorical miles away from the glass. Classic Islay peat, smoke, salt and rocks all delivered thick and oily.

Drinking a sip keeps the thick character, but now with that peat expressed in a beefy style – layered over thick caramel and fudge notes. It is a dry sweetness, very chewy, very big and a great backing and contrast for the big Islay flavours.

The finish finally shows the story of the sherry influence – coming in as dry spice and raisins over the, still showing but now medicinal, Islay character. All of the levels has alcohol warmth, but the texture is luxury level smooth.

So, what can water do with this then? Quite a bit actually – soft green fruit and sweeter spice notes while the sherry influence ramps up nicely giving cherry and sherry notes into dry nutty finish. Well the finish was always quite dry – I forgot to mention that before. Forgive me please there is a lot to get through here. Anyway, compared to the chewy main body the finish is a nicely done dry underlying, drawing a line under the experience.

So, yeah, the fact I’m forgetting stuff while trying to get the notes done is showing how much this has going on – huge peat, big Islay, big sherry, yet with enough room to show the lighter notes. Big, but not so big that it becomes simple from overpowering notes.

It lacks only that “je ne sais quoi” to make it an all time great, but it is as good as you can get without that. Bloody nice.

Background: Another chance to dip into Islay’s youngest distillery – not got much info on this one. It’s a no age statement made with a mix of bourbon and sherry casks. Grabbed in ickle mini form from Independent Spirit so I could give it a try. So lacking in detail on the whisky – I listened to a collection of No Doubt’s single while drinking this. While I didn’t like all of the musical directions they took they were always good – just some of the tracks were not for me. When they were at their best IMHO was when they took on topics akin to the punkier scenes I enjoy so much, but delivered in such a way that it reached a much wider crowd without descending to the saccharine Spice Girls style “Girl Power” delivery. So there you have it.


Banff: Rare Malts 21 Year Cask Strength 1982 (Scottish Speyside Single Malt Whisky: 21 Year: 57.1% ABV)

Visual: Clear gold.

Viscosity: Fast thick streaks.

Nose: Very oaken. Notable alcohol. Grapes and grappa. Water brings out musty grapes.

Body: Smooth and creamy. Sherry trifle. Rapidly becomes burning alcohol strength if held. Cherries. Vanilla toffee. Grapes. Water brings brandy cream. Cinnamon. Fudge. Rich red grapes.

Finish: Shortbread. Alcohol air. Quince rakija. White grapes. Oak. Slight tannins. Water brings brandy cream. White grapes and red grapes. Malt chocolate.

Conclusion: I tried this first a few days ago – It, erm, it wasn’t very good. It was insanely oaken, insanely tannins filled and the alcohol was very heavy. Of course that last one was a given considering the abv, but playing with water just seemed to bring out more tannins which didn’t help it.

Bad start eh? But now let me be fair – I now nearly always do my notes a few days after opening as I’ve found whisky can be a bit rough until it has had time to air. Also, I only had the local water to use – which, while ok for drinking, is very hard water, and doesn’t work well in whisky. So, now I return to it with a bit of time to open up, and with some much softer water to bring it down to a respectable abv – so I ask, is it still a disappointment? Or does it recover?

Well, even with the intense alcohol neat it does seem different – creamier for one, with sherry trifle and grape notes. It still goes to numbing levels of alcohol heat too quickly, and leans very heavily on tannins as a main flavour, so I’m going to go straight to adding water and see if that helps.

Water brings out all the goodness hidden beneath the alcohol – the sherry trifle becomes full force, mixed with sweet vanilla toffee and more evident grapes. The tannins still head out but now are balanced by brandy cream and cinnamon. It never changes too much from this point, even with more water – it just becomes creamier and more easy to drink, oh and maybe sweeter in the grapes. It really is led by those sweet cherries, cream and grapes.

So a) This is a very good whisky now – nearly as good as its very high reputation with the oak and tannins balanced against sherry trifle and red fruit. Creamy and very full bodied, with green fruit notes keeping it fresh. Also b) Yeah, this is very expensive, and especially now where it is significantly more costly then when I grabbed it.

If you are going to go for an expensive dead whisky – this is one where the quality is very high indeed – however – the, say, 21 year sherried Timorous Beastie blended malt gives similar notes at way, way less cost. As an experience, and to have been able to have had whisky from this distillery – I am glad I have this. However if you want a similar quality whisky, albeit without the room to experiment of the cask strength – I would say go for the Timorous Beastie.

Background: I’ve had this in the cupboard for a blooming long time now, I kept saving it for a special occasion, but nothing seemed special enough. So one day I just randomly broke it open. As mentioned in the main notes I gave a few days for it to air, as I have found this generally helps get the best experience rather than doing notes on the first pour. This is a dead distillery – I try and grab a (relatively) cheaper example of these when I can afford them, and drink them later, as frankly they ain’t going to get any cheaper if I wait to when I’m just about to drink them to buy them. To really get in the mood I put on my favourite of the past decade(ish) of Iron Maiden – A Matter Of Life and Death. Freaking fantastic album.

Auldi: Glenmarnoch: Islay (Scottish Islay Single Malt Whisky: 40% ABV)

Visual: Bright gold.

Viscosity: Fast thick streaks.

Nose: Big. Peaty. Fish oils. Slight salt. Wet rocks. Smokey. Dry charring. Water makes more oaken.

Body: Thick. Coal. Big smoke. Honey. Charring. Fish skins. Toffee. Light choc lime sweets. Warming. Water makes sweeter and also more meaty. Beef.

Finish: Smoke. Lots of peat. Beef slices. Slight golden syrup. Malt chocolate. Toffee. Water adds beef stew, vanilla and light salt.

Conclusion: With there being so comparatively few Islay distilleries, it is hard to try and unnamed Islay distillery expression and not try to guess where it came from. For example – take this one – heavy on the peat, very smokey and beefy which makes it highly unlikely to be bunnahabhain or similarly one from the lighter end of the Islay scale. Admittedly most distilleries there do do a heavy peated variant of their spirit, but I doubt Auldi would get cheap access to that.

Under the peat there is a lot of sweetness, delivered quite honey and toffee touched, which makes me think the more medicinal like Laphroaig are out of the running. It, instead, seems like the general weight I would associate with Ardbeg – not quite as intense, but in a similar ballpark. Maybe the heavier end of Caol Ila if not that.

Anyway, musings on where it could be from aside, considering this is a no age statement whisky I was very surprised at how smooth this was. It is warming, but no alcohol burn – no real signs of youth apart from the fact it has not had long enough to lose any of the peat weight.

For an Islay fan like me it feels a tad over smooth, a tad lacking in the rougher edges I like – its akin to a good vatted malt in how it smooths things out. I am aware though that for many of you that will be an advantage, not a flaw.

So, to use minor criticisms, it isn’t as full of depth as , say Laphroaig quarter cask, or Lagavulin 16, nowhere near that quality. However those are top notch whiskies, and on the price point this comes it at, it isn’t competing with them.

It is very smooth, toffee sweet and heavy peat – not one of the best whiskies, but bloody good for the price point.

Background: Yes I know there is no such place as the Glenmarnoch Distillery – the fact that they had to specify that it was the Islay release gave that away first. Most distilleries stay in one place and don’t have releases from different regions. This instead is Aldi’s name for their varied whisky releases. I’d heard that they had a surprisingly good reputation, but had never got around to trying them. Then, at a whisky tasting at mine, Tony brought this around, and said I could keep what was left of the bottle for hosting it. Many thanks mate. So, I tried it again to do proper tasting notes a few days later, whilst listening to some Jonathan Young stuff on youtube.

Douglas Laing: Provenance Single Cask: Glengoyne 8 Year( Scottish Highland Single Malt Whisky: 8 Year: 46% ABV)

Visual: Very pale clear spirit with a light brackish hue to it.

Viscosity: Medium speed thin streaks.

Nose: Moss. Moderate alcohol. Citrus – fresh lime. Very fresh. Mojitos. Crushed leaves. Light menthol. Gin. Water adds vanilla pods.

Body: Warming. Smooth feel despite the alcohol. Very viscous. Soft toffee. Water makes creamier. Kiwi, grapes and vanilla. Apples. Jelly. Raisins.

Finish: Light charring. Malt drinks. Lots of oak. Greenery. Alcohol air. Water makes creamier. Brown bread. Fudge. More water adds raisins.

Conclusion: This really shows the energy of its relative youth. While not burning in its alcohol, it is still that very viscous styling of strong alcohol with a very melting jelly like feel to the centre and very familiar alcohol warmth with it.

Flavour wise it is also very youthful – lots of full on green fruit akin to a young spirit. Neat it is fairly raw, but water soothes that, turning it into a sweeter, creamier version of itself; In this form it seems to call slightly to Speyside character rather than its Highland home However underneath that is the more familiar sweet highland in a fudge and malt drink styled base. It is more gentle that normal, more a backing note than its more mature cousins.

In oddities that it has, there is a slight crushed leaves amongst the citrus notes – which makes if feel slightly mojitos like in its expression top and tail. Which is unexpected. A cocktail experience in a single malt.

It is a raw green fruit thing neat, becoming more recognisably highland sweet the more water you add. While I would say it is too simple neat, water gives an impressive depth for its youth with raisins and dark fruit coming out as a balance to the brighter green fruit. It is a very different experience from neat to water laden, going from super fresh to subtly dried fruit.

Not excellent, but has a decent range with water so I can’t complain.

Background: Hip flask sized bottles of whisky, one of my favourite ways of trying a wider range of whisky without having to spend a fortune on full sized bottles. This one, grabbed from Independent Spirit, is a Glengoyne bottling – done without colouring or chill filtering. I’ve actually been to the Glengoyne distillery, back when I did a tour of distilleries in Scotland – very pretty and tucked away near a waterfall. This was drunk while listening to Anthrax – Amongst The Living – no particular reason, just good tunes.

Kavalan: Solist: Port Cask Strength (Taiwanese Single Malt Whisky: 57.8% ABV)

Visual: Ruddy bronzed colour.

Viscosity: Mix of slow thin and fast thick streaks.

Nose: Treacle. Stewed fruit. Dried apricot. Light prunes. Caramel. Water adds toffee and light moss notes.

Body: Treacle. Very fiery. Water adds caramel. Port soaked raisins. Molasses. Very thick indeed. More water adds apple.

Finish: Fiery. Water is needed to get caramel. Dry spice – Thai 7 spice style. Raisins. Madeira. Still numbing. Treacle. Apples.

Conclusion: This is thick, heavy and very numbing. Even more numbing than even what you would expect from a heavy nearly 58% abv. It is treacle level thick and with an accompanying taste. Neat I had serious difficulty getting enough flavours to do notes – it was that numbing. I can only really speak of it properly as an experience with differing levels of water.

There, with water, you get a real heavy stewed fruit, treacle weighted and caramel thick whisky – it is almost molasses like in the thickness and intensity of flavour. It is one where I can see the appeal, while having to admit that it doesn’t overly appeal to me. A lot of water does make it more manageable – but at the same time it loses a lot of the character with it. In my time with it I couldn’t find the sweet spot where I could really appreciate it.

For an easy comparison to Scottish whisky, it reminds me or Mortlach and similar, but even more intense. It is strange – it has that range of things I like – tarry, heavy and thick – but it doesn’t quite mesh for me. Oddly, despite the high abv, when you add enough water you do find some of the interesting apple notes that I notices in the bourbon version. A little touch that makes me think that the spirit has a lot of promise, just doesn’t quite deliver here for me.

So, I can see why a lot of people at the tasting liked it – but a bit overly, well, everything, for me. And I never thought I would criticise a whisky for that. So, hope I have given enough info for you to make up your mind for yourself.

Background: Final whisky I did notes on at the “Mediocre” Independent Spirit tasting – there were two other whiskies I had already done notes on, and one new one – but by that point I think I was beyond my tasting best so I just enjoyed that one as it was. This is another cask strength monster – aged in port casks and one of only 185 bottles. By this point I was feelingly very spoiled. Due to having several whiskies, and the more social environment, my notes may not be up to my usual standards – apologies.

Kavalan: Solist: Ex Bourbon Cask Strength (Taiwan: Single Malt: 58.6% ABV)

Visual: Bright clear gold.

Viscosity: A mix of fast and slow thin streaks.

Nose: Pencil shavings. Slightly muted. Slight sulphur. Light vanilla. Dry nuts. Water adds soft kiwi. More water adds apples, grappa and Calvados.

Body: Sweet toffee to golden syrup. Thick. Strong, stunning alcohol. Soft lime. Water makes more creamy. Kiwi and apples. As more water is added more apples comes out. Calvados. Quince rakia.

Finish: Numbing levels of alcohol. Tropical fruits and vanilla. Butterscotch. Drying. Oils. Water adds oily apples. More water adds cinder toffee and quince rakia.

Conclusion: This is not what I would have expected from a purely bourbon aged whisky. Neat it was hard to tell, frankly it was as you would expect from something at near 60% abv – very dry and very strong alcohol – despite that managing to show the vanilla notes so closely linked with bourbon ageing. It was ok, but neither surprising nor impressing me that much.

Both of these concerns were washed away with adding water. It soften it, giving it a creaminess which is nice, but again, not unexpected. So what was unexpected, and impressed me with it? Well, this has a real soft green fruit character to it – apples, touches of kiwi and such like. Early on it is subtly done, but as time and water polishes it, it seems to almost gain characteristics akin to Calvados ageing.

So, that was not what I expected at all from a bourbon aged whisky – though they are served up alongside the more traditional tinned tropical fruit bourbon notes. Even more time again altered it to quince rakia touched styling.

This starts simple, but takes you on a hell of a journey. Very much worth trying, though this goes for just a tad more for a bottle than I would drop on for something like this. Close run thing though. Very good, very distinct and unusual – a whisky showing both the strength of its base spirit and the bourbon ageing.

Background: Another whisky from Independent Spirit‘s so called “Mediocre” Whisky tasting. This one from the relatively new, but highly reputed Taiwanese distillery Kavalan. Not tried anything of theirs yet, but this – a cask strength ex bourbon cask – should be a hell of an introduction to their style. It is one of only 189 bottles released – so I was very lucky to get to try this one. As always, due to doing this in a social environment, with several whiskies my notes may be shorter than usual. Apologies.

Macallan: Gold (Scottish Speyside Single Malt Whisky: 40% ABV)

Visual: Deep burnished gold (Well that is good, otherwise it would be false advertising in the name)

Viscosity: Quite fast, thick streaks.

Nose: Honey. Stewed apricot. Vanilla. Thick. Custard. Slight alcohol tingle, but generally smooth. Pencil shavings. Light menthol. Fudge. Water makes lighter – slightly more alcohol and minty.

Body: Smooth. Some alcohol. Slightly light. Custard. Golden syrup. Oak. Water makes dried and stewed apricot mix. Vanilla toffee. Enough water removes alcohol edges. White grapes.

Finish: Oak. Wet wood. Alcohol air. Slight malt drinks. Water adds slight apricot. Slight golden syrup. Chocolate toffee and or those chocolate eclair sweets. Slight spicy raisins and rim. Slight grapes.

Conclusion: Why do so few whiskies live up to their aromas? Yep, that’s always a good start for a set of notes, isn’t it? Anyway, I’ve had this in the bars a few times, but always at or neat the end of a session – so never a good time to really analyse it. So, coming at it now, as I approached its aroma I was filled with hope.

The aroma is thick and filled with promise – stewed fruits, lots of smooth, sweet flavours. Not unusual but with a very appealing weight to it.

The main body? Well it has more alcohol roughness to it – not badly, just a kind of generic blended whisky kind of rough edge which needs a fair chunk of water to get rid of. Water is also needed to bring back the stewed fruits that the aroma promised. Now, water generally does help whisky, so this is not a huge deal, but you never get the thickness and weight the aroma promised.

Time helps as well. Bringing out spicier, sherry cask influenced notes in the finish. In fact the finish (with water) is probably the best part of the whisky. Here you get a robustness and range which the main body distinctly lacks.

Not to say that this is bad, just very average – you get expected sweetness, expected oak, some of the expected sherry influenced, but with a tad rougher edged than ideal. Ok, but considering the usual huge rep of Macallan, a bit of a mediocre delivery.

So, ok, but no great shakes.

Background: Its been bugging me for a while that I have not done notes for this before. As a replacement for the Macallan 10 year this seemed to me to be the whisky that really was at the heart of the no age statement whisky debate. It was the most well known whisky to run that path and, despite having tried a few times, I had never really examined it. So, I grabbed from mini from Independent Spirit to give it a proper going over. I had just seen Mike Bird vs Matt Riddle at Chaos wrestling – an utterly amazing match so I was in good spirits.

Càrn Mòr: Strictly Limited: Teaninich: 10 Year (Scottish Highland Single Malt Whisky: 10 Year: 46% abv)

Visual: Very pale clear gold.

Viscosity: Very slow, medium sized streaks.

Nose: Apples. Alcohol. Clean spirity character. Pears. Vanilla. Slightly floral. Slightly grassy. Water adds hay fields notes.

Body: Smooth texture but strong alcohol. Apples and pears. Pear drops. Slight fudge. Clean character. Soft pastry. Water makes much smoother, more fudge and lots more apple.

Finish: Pear drops. Vanilla. Very evident alcohol. Make spirit character. Water smooths out and adds apple pie.

Conclusion: This is basically what make spirit wants to be when it grows up. Ok, technically what make spirit wants to be when it grows up is all whisky ever but…. Ok technically as a non sapient entity make spirit doesn’t “want” anything. Just, ya know, run with me on this one.

Raw make spirit to young whisky is rough as fuck, but generally energetic as hell in the flavours with lots of green fruit notes and such. A few whiskies such as the Hakushu manage to keep the pear drop and apples notes as they age, but usually these green fruit notes just fade away to be replaced by heavier elements from the oak ageing.

Neat this is still a bit alcohol filled, but despite that feels smoother than that would indicate – and a wee bit of water deals with the fire very nicely. Then taken like that, all those youthful apple pie and pear drop notes are here, but now in a smooth, slightly fudge based whisky with a far more easy going character than the equivalent flavoured make spirit would ever give you.

So – while not one with the hugest range, you get all the loveliness and none of the harshness that makes this seem like the world’s smoothest make spirit in an older whisky. Not super complex, but super enjoyable to drink.

Background: Don’t see much Teaninich around, it is normally used in blends. We were given a sample of this after one of Independent Spirit‘s Rare Whisky Tasting Nights, and I remembered enjoying it – so a few weeks later I headed back and grabbed a bottle. Mainly hoping my drunken memories were not lying to me. This was bottled 2007 and is one of 725 bottles put together from two casks of whisky. Drunk while listening to more Two Steps From Hell. Yes I drank this just after Mythos. That beer was so bland I didn’t think it would interfere with doing notes much.

%d bloggers like this: