Tag Archive: Single Malt


St George’s: The English – Rum Cask (English Single Malt Whisky: 46% ABV)


Visual: Pale greened grain. Slow, medium thickness streaks come from the spirit.

Nose: Raspberry. Caramel. Strawberry pocked digestives. Honeycomb. Mild rum. Water adds sweet red wine. Lightly spicy. Light wisp of sulphur and smoke.

Body: Light front. Marshmallow. Raspberry. Alcohol builds up over time. Dry rice. Dry fudge. Caramel. Water makes slightly oily, but smooth and generally slick. Lightly spicy. Strawberry. Sweet wine.

Finish: Dry. Raspberry. Strawberry pocked biscuits. Dry red wine, spicy red wine after a while. Water adds glacier cherry. Slightly oily. Strawberry jelly. Toffee.

Conclusion: This takes some time to build up and get going, but while you are waiting for that it brings a lightly tart raspberry front in from the first moment to keep you interested. That tides things over while the lighter spirit gets a chance to build up some layers on your tongue so it can start delivering the rest of the flavour.

I’m guessing it is the rum influence that brings those raspberry notes, though that is an unusual one for a rum cask, but its the best explanation I can come up with. The more traditional, and spicier rum notes seem to wait until you add some water to show themselves.

The base spirit still shows some of that youthful edge that I have associated with the main “The English” releases – not too harsh, just a kind of neutral to rice touched alcohol character.

Time brings out more toffee, and some spicy rum character as it builds up the layers, but to get the motor really running on this whisky you need to add a drop of water.

With water the character smooths right out, with a slightly oily touch. There is still a kind of grain spirit to rice character in flavour, but the texture is lovely and smooth now. The rum really comes out here as well, with that previous tart raspberry character now overwhelmed by dark rum, red wine and spice.

I mean, even now it isn’t a huge, heavy flavour, but before the flavours were kind of fragile – so it didn’t take much to crush them. Now there is sweet strawberry notes, and more evident toffee that makes it a tad more robust.

Now it is a gentle, sweet thing – I think the barrel ageing is doing the heavy lifting but despite that the smooth red fruit notes are pleasant.

Not a must have, not polished, but relaxed and tasty.

Background: The final of three miniatures got that cover “The English” main range of whisky releases and the most unusual being aged in rum casks. It has been a long road to get here, with the St George Distillery turning out preview bottlings of their spirit over the years, and now we have their main core line releases. Since I sometimes try to theme music by the country of origin, but rarely do that for England as, well I live here, I decided to go with some English music and put on Pulp: Different Class. That was the reason honest, I wasn’t just looking for an excuse to put it on again. Anyway, another one from Independent Spirit as the entire set was.

St George Distillery: The English: Smokey (England: Single Malt Whisky: 43% ABV)

Visual: Pale yellowed to grain hue. Thin, slow puckering comes from the spirit.

Nose: Dry. Dusty. Smoke. Crushed rocks. Pear drops. Water adds a brown sugar backing.

Body: Vanilla toffee. Oily. Dried beef slices. Crushed rocks. Sweet lime. Water adds fudge. Slightly more chewy texture. Apples. Raisins. Buttery.

Finish: Vanilla. Ash. Smoke. Malt chocolate. Light praline. Lightly nutty. Water makes for slight sulphur and fatty butter.

Conclusion: Ok, this is much more enjoyable than the unpeated version. Mainly because, well, peat. Peat solves 76.3% of the world’s problems. As long as the problem is lack of peat.

(and the other 23.7% can be solved by more peat)

The base whisky under the peat feels just slightly more chewy than the unpeated version, especially with a drop of water. There is still some green fruit evident, a good chunk of vanilla toffee to fudge sweetness backing. Nothing stand out but a solid core to work from. The peat on top of that comes in a generally ashes, smokey and slightly dry way with a crushed rock quality to it. It feels like a lighter peat touch to an easy drinking dram rather than the more meaty, beefy and broth like of the heavier peated island and Islay whiskies.

Initially it seems ok but a bit simple, kind of like the bare minimum you would expect of a decent peated whisky. Nothing unpleasant but also nothing that really grabbed my attention. Even like this is is nicely smooth, with present peat use and a what feels like a lowland influenced base in its style.

Water make for an interesting change to that though. On the down side it adds a bit of a muggy set of sulphurous notes that don’t really fit with the smooth character but in exchange it brings in subtle notes of dark fruit that add a decent bit of complexity into the equation. It also adds a slightly fatty butter touch, if feels like that touch of water unlocks some of the advantages from this being non chilled filtered.

Water isn’t 100% a benefit to the whisky, but it does make it more interesting. This isn’t a must grab for me, but it is a huge jump up in quality from the unpeated version, and leaves me hoping that the final mini in the collection will be even better yet.

Background: Second of the three miniatures in this box set of new releases from the St George Distillery that I’m guessing will make up their main line up. This one is their peated expression, which made it instantly more interesting to me as a big peat fan. I made my “hate The English” joke last time, so that is my joke routine already wasted and depleted. Again no age statement here. After enjoying her new release recently, I went back to Laura Jane Grace’s previous solo album as music to back this – Still Alive. As before this was grabbed from Independent Spirit.

St George Distillery: The English – Original (English Single Malt Whisky: 43% ABV)

Visual: Very pale, slightly greened touch but mostly clear. Fast thick streaks come from the spirit.

Nose: Viscous. Apples. Pencil shavings. Dry cake sponge. Moss. Slight neutral vodka alcohol character. Water makes slightly oily. Lighter fluid touch. More water makes lightly sulphur touched. Crushed rocks with a lick of salt.

Body: Smooth. Gentle toffee. Cake sponge. Slight cream. Mild chocolate eclair sweets. Everything done in a subtle way. Neutral alcohol character. Water adds more toffee and chocolate eclairs. More water turns to crushed rocks and apples.

Finish: Wood shavings. Fudge. Apples. Clean alcohol but smooth. Light aniseed. Water adds cake sponge. Toffee. More waters adds crushed rocks, pears and a nail varnish air.

Conclusion: This needs water, not because it is harsh, as it is not (though there is a kind of neutral alcohol sheen to the whole thing, it is just a smooth alcohol sheen if that makes sense?). It does however definitely need water. Not too much water though. Adding more than just a gentle pour turns this into a slightly gritty rocks thing that loses most of the better notes. I am, however, getting ahead of myself.

Anyway, with the sweet spot of water this is a gentle, very gentle, toffee and fudge thing with a slightly creamy flavour – though without the associated weight. There are slightly heavier chocolate eclair hard sweet notes, but by slightly I do mean slightly, neat it was so light as to feel almost vanishing which is why it needed water so badly. Water actually makes it that tiny touch heavier and makes the so very slightly heavier flavours stand out more. So yes, add a drop of water to this to get it to open up.

Some of the apple and pear notes I remember from the very young spirit of the Chapter 6 release actually manage to still survive through to this expression, but not much.

Overall it is not exactly impressive. Neat it has some clean alcohol sheen and light flavours, too much water and it gets a bit gritty. At its best it is gentle and easygoing, but even with the extra flavour the water brings out it is not as interesting as a well developed smooth lowland which seems its direct competitor.

It is ok, but there are so many other gentle drinking whiskies that give so much more for the experience that I cannot recommend this one.

Background: Last time I ran into the St George Distillery they were using the name “The English Whisky Company”, now they are just listing it as “The English”. Which means every time they make a crap whisky I can now use the “I hate the English” joke. Anyway, this has no age statement but I did notes on their Chapter 6 whisky back in 2012 so I’m guessing they have at least 10 year whisky lying around. I am also fairly sure than is not youngest whisky they used in this from the notes. This was part of a three pack of miniatures grabbed from Independent Spirit, which had this along with a peated take and a rum finished one. Will be trying those another day. Was chatting with friends again while doing these notes so no backing music this time.

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Murray McDavid: Safe Haven 2014 – Mystery Malt (Scottish Island Single Malt Whisky: 6 Years: 50% ABV)

Visual: Pale darkened gold spirit. Generally slow puckering comes from the spirit with some slow, thick streaks coming out as well.

Nose: Beefy peat. Alcohol tingle. Wet moss. Thick. Christmas pudding and sherry cream. Salt. Heavy. Dry smoke. Brandy cream. Dried beef slices. Water adds grass, and sulphur. More water brings out raisins.

Body: Warming and thick. Treacle. Brown bread. Peppery. Beef slices. Peat. Malt chocolate. Christmas pudding. Vanilla toffee. Charring. Water adds cherries. Sulphur. Raisins. Fudge. Smoother peat. More water adds alcohol soaked raspberries. Strawberry. Brandy cream.

Finish: Malt chocolate and brown bread. Thai seven spice. Warming. Smoke. Christmas pudding. Sherry soaked raisins. Water adds fudge and glacier cherries. Peppercorns. More water adds brandy cream.

Conclusion: Ok, short version. This is Christmas Pudding, covered in brandy and sherry cream, peat smoked and pushed out with a good hit of alcohol character. That last bit is not a surprise considering that this is a tidy 50% abv.

Neat this thing is intense, not overly harsh, but visibly wearing its alcohol weight. The youth of the spirit means that the peat is still fresh and full of force and can easily be seen past the strong flavours. It has a mossy, Island character and a touch of salt that similarly calls to the sea, but front and centre is the Christmas pudding style and associated spirity creams. (The brandy cream starts out lighter but becomes very noticeable with water) It is heavy, slightly spicy, and lovely.

Water smooths the alcohol, but never the weight of the peat, or the Christmas pudding character for that matter. The sweetness alters from darker malt chocolate to lighter vanilla fudge, adding in cherries and other brighter fruit notes to work with. These are lovely rounding notes that come out from using water, but that heavy weight is still front and centre to the whisky.

More water makes this a bit sulphurous but also balances that with some more dark fruit, showing that, at 50% abv, this has a lot of room for exploration. This is such a booming whisky, using the unusual cask finish well to to either cover up, or work with the issues you can get with younger spirit, while also taking advantage of said youth to utterly work the peat character to its potential.

This is a lovely, heavy, peaty, spirity, Christmas Pudding dessert of a whisky. I love this one.

Background: When this first turned up in Independent Spirit, it vanished quickly. When it turned up again I decided to grab a bottle as it sounds very nice. I don’t think I’ve tried any Murray McDavid bottlings before, but they seem to be doing some very interesting and different things recently. So worth keeping an eye on. This lists itself as from a “Trade Secret” region. So I am guessing they do not have the rights to label the distillery. However since, most places list this as “Isle Of Mull” whisky it is not hard to guess that it is Tobermory, to be specific the peated Ledaig expression. I’m not sure why they didn’t just list region as “Island” as that would have been vague enough but give an idea of where it was from. At only six years this should be interesting peat wise, and peat can fade quickly as a whisky ages, so this should be pretty big. Also it spent it’s last six month in a Ximenez – Spinola PX casks, which is its big selling point, the rest of time was in a bourbon hogshead. Music wise I had recently seen that youtube musician Jonathan Young had put out a very 80s feeling album called “ Starship Velociraptor” under the band name Galactkraken, it is a wealth of fun so I put that on in the background.

Littlemill: Dunglass 5 Year (Scottish Lowland Single Malt Whisky: 5 Year: 40% ABV)

Visual: Clear gold colour, with quite slow puckering from the spirit.

Nose: Clean vanilla. Ash. Dried beef slices. Alcoholic lime. Broken rocks. Alcohol tingle. Water makes gentle. Light moss and gentle peat.

Body: Smooth. Lime. Vanilla toffee. Cream. Managed peat. Water adds more ash like notes and heavier smoke.

Finish: Vanilla fudge. Smoke. Slightly dry. Water adds heavier smoke. More water brings out a wet cardboard note.

Conclusion: Now, for all they are prized for collectors, with a lot of dead distilleries I can see why they died. A lot are not particularly stand out in the whisky world. This distillery, and more so than just the distillery, this particular Dunglass style expression – why did this not survive?

As a pretty expensive dram it is fairly simple for what you are paying. It is smooth, very obviously lowland character with smooth vanilla. The peat used is gentle, and while there is a bit of youthful alcohol it is still generally smooth, and the little bump it has can easily be smoothed out with a few drops of water. It would seem to be a very stereotypical smooth lowland if it wasn’t for that gentle peat.

That gentle peat? That is such a pleasure. Not fancy, but it gives a very different character to this easy to drink whisky. A tasty peat character but without any of the harshness that usually comes with peat – in fact this is gentler than most of the unpeated whisky on the market.

If you add more than just a drop of water to this it does become more ash filled, more peaty and heavier. Not bad, but it makes it lose its raison d’etre. There are many better peatier and heavy whiskies than this with some water, but none that are as lowland smooth, sweet and yet peated as it is before you add that water. At least none that have been encountered by me. In fact I was surprised to find out Littlemill was not triple distilling at this time as this very much has that character. A bit more water also adds a less pleasant wet cardboard note, this is definitely just a drop or two of water dram.

As a rare whisky it is too expensive for what it should be – a gentle, easy drinking whisky with that surprising touch of peat weight, but I genuinely want an easier to buy whisky like this. Someone please make and release it. This is simple, satisfying, sweet and peaty and you can’t go wrong with it except for the higher price.

Background: So, another chance to try a dead distillery, thought technically the distillery is not a new one to me. I got to try a Littlemill a long time back at the Rummer Hotel. This however is a rare lightly peated expression they did in the late 1960s, with the actual distillery closing in 1992 (ish? I’ve seen 1994 listed as well, and it had closed previously in 1984 – frankly don’t trust these dates too much, I’ve seen too many different ones) and dismantled 1997. Looks like they also did a heavily peated one called Dumbuck, but I’ve not tried that one. Anyway saw this 5 year old miniature at Old and Rare Whisky. As I have mentioned before they are expensive, even for the whisky they sell, but the chance to try this whisky without needed to buy a full and very expensive bottle was an opportunity I did not want to pass up. As you can tell from the spirit being made in the 60s and this being 5 years old, this bottle has been around a while, and the cap seemed to almost fuse with the bottle. Took some proper effort to get it off and to the whisky inside. There isn’t any abv listed on the bottle, but the listing online said 40% abv so that is what I put here. Wanted some light but haunting music for backing so went with Celeste: Farewell.

Bruichladdich: Port Charlotte: OLC: 01 – 2010 (Scotland Islay Single Malt Whisky: 55.1% ABV)

Visual: Clear gold, with a mix of slow puckering and a few fast streaks coming from the spirit.

Nose: Milk chocolate. Medicinal. Hints of black forest gateaux. Pencil shavings. Dry peat smoke. Menthol to mint. Peppercorns. Gin. Water adds so much more peat smoke. Dry white wine. Spiced cherries. Moss.

Body: Strong alcohol. Chocolate cake. Dry peat. Tart green and red grapes. Water adds sweet red grapes and spicy red grapes. Paprika. Black cherry. Tons of peat. More water adds hints of raspberry yogurt hard chunks. Strawberry crème.

Finish: Dry. Dried beef slices. Smoke. Bitter cocoa. Water adds more beef to well done beef steak character. Sweet chilli. Caramel. Strawberry yogurt touch. Peppercorns.

Conclusion: So, cards on the table, this is amazing. Ok, now with that said, let’s be harsh about this whisky first.

Deep breath. While this is good neat, unsurprisingly at over 50% abv, it is a tad burning. It means that neat it is predominantly a more medicinal, harsh and dry peat kind of thing. Punchy, but not showing any more than hints of the range that you would expect this to have based on its oak journey.

Yes, that mild criticism was me trying to be harsh to this. Did I mention I adore it?

A little water smooths it out, which somehow makes the peat much bigger, more booming and less dry. Hey, as a peat fan I am not complaining. It also managed to let a lot of the subtleties from the varied ageing come out to play, and this is where things get fun.

The chocolate, almost black-forest gateaux like, character hinted at when it was neat, now is rich, dark backing for the peat. The medicinal character from the alcohol is gone, leaving a still quite dry body but now giving a real mix of sweet cake, heavy peat and smoke and dried meat that is gorgeous.

It is dark, heavy, peaty but no longer harsh. It shows its Islay character but in far smoother ways than, say, Ardbeg or Laphroaig would do, but without compromising on the smokey character.

If you add more water then it breaks the dry character, making for an oily sheen and a mossy, Island style wet rocks character. During this time more and more grapes both red and white, sour, sweet and spiced all come out. So much now showing from its many barrel ageing influence.

So, peat laden, dark and heavy, but everything else can be from sweet gateaux or wine styled to moss and oily depending on the level of water play. Though at each level the other elements are hinted at, and giving fainter backing notes. There is so much to examine here.

With just enough water this becomes the perfect match of dessert and Islay, with so many other takes available with other amounts of water.

Come get it.

Background: Been meaning to grab a Port Charlotte bottle for a while. It is the heavily peated take on the normally unpeated Bruichladdich. Not to be confused with the very, very heavily peated take that is Octomore. I’ve tried a bunch of Port Charlotte expressions over the years, but never bought a bottle. Until now. So now I have, from the ever reliable Independent Spirit. A lot going on with this one, from the bottle it is part of the “Cask Exploration Series” and has been aged in a mix of Bourbon, Vin Doux Naturel and Syrah casks then moved for the last 18 months to oloroso casks. I cannot find what OLC means from a quick google, if you know, please let me know. Wanted big booming dark music for this, so went with Anathema: The Silent Enigma.

Connoisseurs Choice: Millburn 1966 (Scottish Highland Single Malt Whisky: 40% ABV)

Visual: Very dark, caramel to treacle brown colour. Slow thick streaks come from the spirit.

Nose: Caramel and treacle. Heavy. Treacle toffee. Light smoke. Hot sticky toffee pudding. Light pencil shavings. Water makes lighter and brings out slight menthol.

Body: Very smooth. Caramel. Light greenery. Tingle on the tongue, but not in a boozy way. Charring. Dried beef slices. Peppery. Water makes cleaner and brings out more greenery.

Finish: Stir fry vegetables. Charring. Smoke. Moss. Oak. Malt chocolate. Water brings out treacle and white pepper.

Conclusion: Well, this is both heavy and light. AT THE SAME TIME. Odd, no?

The aroma is heavy caramel and treacle, in a real thick, sweet booming set of notes – so from this I was expecting a fairly chewy character of whisky ahead of me.

So, I take a sip and the flavours are still heavily on the caramel side, but initially the body is surprisingly smooth and just slightly light. Far less chewy than the aroma had led me to expect. The flavours are still heavy though. Under the sweet notes that the aroma promised there is instead a very greenery, peppery and slightly smokey thing, with just a hint of menthol release. Instead of simple sweetness it feels like a spice jar of a whisky.

Water actually makes it feel thicker. Don’t know how that works, and as well as that extra weight makes it also feel even more spice led.

The emphasis on spice isn’t to my personal taste, so this isn’t a favourite for me, but it is still impressively weighty in the flavours it brings to the fore. I think it would make a good part of a vatted malt if it was not nigh impossible to get now. The weight would be a boon to many a blend, and if used as a backing the spice could be a great element.

A fascinating one I am glad to have tried, but not super to my taste so I am glad I don’t have a full bottle to go. Especially at current costs.

Background: So, the amount of single malt whisky distilleries in Scotland I have not tried has reduced to a small number now – mostly either newly opened distilleries, or, like this from one of the silent distilleries that have closed over the years. Bottles from these dead distilleries can be expensive beyond my capabilities. So, when I saw that Old and Rare whisky had miniatures from a few distilleries I had not tried I was very interested. I don’t use Old and Rare much, they tend to be expensive, even for what they offer – and millilitre for millilitre these minis are expensive, but compared to getting full bottles it al least gives me a chance to try these distilleries. There is no age statement on the bottle, but a google suggests that there is a 70cl bottling from 1966 by Connoisseurs Choice that looks similar that is a 16 Year. Doesn’t necessarily mean that this one is, but that is the best guess I can get. You can tell this has been bottled for a long time though – with rust evident of the outside of the cap, and the bottle not quite being full due to loss of spirit over the years. Anyway, wanted some big music for the occasion so went with Godspeed You! Black Emperor: Allelujah! Don’t Bend! Ascend!. Lovely haunting stuff and perfect for the occasion.

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