Tag Archive: Whisky


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

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

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

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

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

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

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

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

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

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

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

Advertisements

Douglas Laing: Independent Spirit: Old Particular: Port Dundas 13 Year (Scottish Single Grain Whisky: 13 Year: 48.4% ABV)

Visual: Very pale. Brackish water to pale yellow. Fast streaks come from the spirit.

Nose: Viscous alcohol. Apples. Menthol. Water makes creamy and adds light peppermint.

Body: Baileys. Green apple. Strong alcohol. Water makes more creamy. Light peppermint. Toffee. Pears. More baileys. Viscous jelly alcohol feel.

Finish: Alcohol air. Menthol. Baileys. Pear. Water adds white chocolate. Tinned tropical fruit. Creamier and with peppermint notes.

Conclusion: This is a mix of the expected and the unexpected. I had tried this in the shop before buying and I have general memories of being impressed by it. Hence why I bought it, it wouldn’t make sense otherwise, right?

On first open of this bottle this seemed familiar, but I couldn’t work out why it had jumped out at me before. It had green fruit that spoke of a younger spirit matched with a thicker, viscous body – warming with a jelly like alcohol feel, but not burning like a young spirit would be. Good, but hardly stand out.

Which is why, these days, I do notes about a week after breaking open a bottle. It really seems to make all the difference.

Now, a week on, it has a lightly creamy liqueur like set of notes which becomes distinctly Baileys like with water. It is a completely unexpected blast that mixes with the green fruit to crate a thicker and heavier single grain experience. It is still that thick, viscous alcohol character in the body that you often get of grain, but with the creamier flavours heading out into a fresh peppermint and menthol endgame.

Usually I expect single grain to show more of the cask influence, but here the whisky is very much its own thing. There is white chocolate, toffee and tinned tropical fruit notes, that say bourbon ageing to me – but they take time to come out and take the stage.

This is very good – it does have some rough alcohol edges and slight overly heavy jelly alcohol character at times which are not the best, but generally it is very enjoyable. A touch of water helps but never quite removes the alcohol character – a flaw but not one that ruins this interesting experience.

Background: Another independent bottling from Independent Spirit – this time in collaboration with Douglas Laing. This is one of 126 bottles and was aged from 2004 to 2017. Port Dundas was a single grain distillery that stopped production in 2011. I’ve tried a 20 year bottling of it before, but is my sole experience of this distillery and not quite to my tastes. This was drunk while listening to the new Arch Enemy CD for the 2nd time– seems more varied than prior albums, taking a bit of time to get used to it.

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.

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.

Douglas Laing: Scallywag: 13 Year (Scottish Speyside Blended malt Whisky: 13 Year: 46% ABV)

Visual: Deep bronzed gold.

Viscosity: Fast thick streaks.

Nose: Plums. Some alcohol air. Vanilla fudge. Honey. Treacle. Water adds grapes to the mix.

Body: Smooth but warming. Honey. Raisins. Grapes. Some tannins and oak. Golden syrup. Water makes silky smooth. Adds grapes, quince rakija and pears. More water adds plums and dried apricot.

Finish: Light oak. Slightly peppery. Fig rolls. Tannins and tea bags. Honey. Water adds tart white grapes and pears.

Conclusion: Ok, with and without water is like night and day for this whisky. By which I am not saying that one is good and one is bad – just that they are radically different in emphasis while still having slight reflections of the other in some circumstances.

Neat it is very sherried, from a plum aroma to a tannins and grapes filled body layered over honey sweetness. There are hints of green grapes as well as the more expected red grapes in the there, but generally it is heavy sherried spice added to the native speyside sweetness. Water releases that green fruit so it can come to the fore, still matched with speyside sweetness, now with the plums and raisins at the back as mere sherried hints.

Time lets the two sides come to a compromise – the sherry raisins, pepper and tannins merging with the clear vanilla toffee and green fruit to give a very satisfying and silky smooth whisky. The slight raw alcohol it has neat, while never heavy in the first place, now has completely vanished.

This is a very good example of both the wide range that different Speyside distilleries can bring, the range you can get from blending the malts, and the smooth package that such blending can result in. No real rough edges, but manages to keep a lot of the individual malts character, and give room for water experimentation. I’m impressed.

Background: The first age statement release of the Speyside blended malt from Douglas Laing – this one matured in sherry butts in its entirety. So far their blended malts have impressed me highly – generally keeping the smoothness of the blended malt, without completely losing the character that their malt components bring. This was another of the rarer releases that Independent Spirit had a minis, so I, of course, grabbed one while I could. Felt like some straight forwards metal for music while drinking after being more experimental recently – so went for Shadows Fall – Fear Will Drag You Down.


Douglas Laing: Timorous Beastie: 18 Year (Scottish Highland Blended Whisky: 18 Year: 46.8% ABV)

Visual: Clear pale yellow.

Viscosity: Fast thick streaks.

Nose: Madeira cake and plum pudding. Old sweet shops. Pear drops. Slight alcohol. Hard sugar coating. Water makes similar but with varnish like notes.

Body: Light front, with warming alcohol that builds in intensity quickly. Vanilla toffee and vanilla custard. Oak. Madeira. Lime jelly. Raisins. Water makes more caramel like, and adds red wine. Pears and pear drops.

Finish: Oak notes. Alcohol air. Madeira cake. Raspberry yogurt bits. Water adds sweet red wine. Raisins. Pear drops and slight varnish notes.

Conclusion: As someone who has really enjoyed the various Timorous Beastie takes I have tried recently, I am kind of split on this one. Some of this may be because of the first impressions you get on sipping. The age seems to give it a tad overly light front, but then a stronger than normal alcohol burn quickly rises to overwhelm it. So, when taken neat you only really get hints of the flavours that it may carry, too much burn, and no pay off for that burn. You get the idea there is a tale going on below that, but nowhere near the full story. You need to use some water to get some decent play from this.

So, onto trying with water then. Water does help, and there is more play from the flavours here with more sherried notes coming out in an understated but rewarding way. It matches red wine and raisin notes that feel sherry influenced to pear drop flavours that remind me of younger, cleaner spirit. However even with water it feels a tad rough, with a slight varnish like touch. Normally I can dig rough edges, as long as they give extra layers of complexity. This has a decent range of complexity, with fresh lime jelly sweetness and Madeira mixing, but doesn’t create something special that feels like a reward for the need to use the slight varnish like notes.

Now it has promise, but it seems either too light, or too varnish touched, depending on when you have it – it feels like the promise of this is delivered in their far superior, and excellent dram that is the 21 year sherry cask version, for which this feels like an inadequate replacement for that one’s vanishing.

So, this has lots of good notes – a nice mix of spirit influences, and nice use of sherry cask ageing, but has a few too many off notes to be great – odd, especially for a blended malt where usually they usually mix things to within an inch of the most smooth it can be.

Ok, but far from top bombing.

Background: This was grabbed in a mini from Independent Spirit – as before they have a bunch of rarer limited edition minis of the blended whisky range. I’ve been enjoying them a lot so far, so grabbed this one to give a try. I drank this post watching the piece of shit that is the Netflix adaptation of Death Notes, and I have to admit I think I was a bit distracted so these aren’t my best notes. Tried to tidy them up on write up before posting, hope they are ok.

Douglas Laing: Rock Oyster 18 Year (Scottish Island Blended Malt Whisky: 18 Year: 46.8% ABV)

Visual: Pale gold.

Viscosity: Slow thin streaks.

Nose: Wet rocks. Sherried raisins. Alcohol tingle. Sea breeze. Brown sugar. Salt. Water adds more grit.

Body: Very smooth but warming. Brown bread. Honey. Sour dough. Slightly light at the front. Quince. Dried mango. Water makes lightly medicinal. Vanilla. Apricot. Beef slices. Peach.

Finish: Salt. Sherried raisins. Crushed rock dust. Light peat smoke. Sour dough. Dried beef slices. Tart grapes. Very light liquorice. Water makes a lightly medicinal air. Vanilla. Orange crème.

Conclusion: This took a lot of examining before I felt happy writing this conclusion. By which I mean I spent time drinking whisky. Such hardship. Such pain. Still, it is a difficult one to sum up.

Initially it seemed simple enough; The rocky, slightly salty touched air that comes with Island whisky was there, but here matched by sweet sherry and raisin notes that enhances what is normally a quite clean character. As is to be expected it is nowhere near as harsh as the Islays, despite sharing a few notes, instead walking the line of sweet notes and salty island character well. Here it is slightly empty up front in its smoothness, despite slightly rocky character – it is impressive in what it matches together but not overly exciting.

Water changes it a little, time changes it more. Water adds an Islay medicinal touch together with vanilla notes – quite lightly done but recognisable – more harsh is the additional grit and rock notes added to it along with a hint of beef slices and peat. Time, well, time is what made me look at this again with new eyes. Soft creamy fruit from peach to orange comes out – carefully used sweet notes against the more medicinal character before. It gives a whole new rewarding layer that takes this from impressive in what it does, but not great, to a genuinely good experience.

As time goes on the more medicinal notes take the fore again, but by that point it has taken you on a worthwhile taste journey. Not an instant classic, but earns its keep.

Background: I enjoyed the Douglas Laing range a while back at a tasting at The Hideout, and since have been trying to grab examples to do notes on. This one is a bit special, being an 18 year old limited edition take on their standard Rock Oyster – the vatted malt made up of spirits from the varied Island distilleries. I found it at Independent Spirit as part of their range of miniatures – which makes it very easy to try, which is awesome. Drunk while listening to some Willy Mason – not listened to him for a while, but awesome gentle, but meaningful folk style music to sink into while enjoying whisky.

Nomad: Outland Whisky (Scottish/Spanish Whisky: 41.3% ABV)

Visual: Burnished deep gold.

Viscosity: Fast thick streaks.

Nose: Thick and spirity. Sherry trifle and brandy cream. Raspberry yogurt chunks. Raisins. Light burning notes, but mostly smooth. Oak.

Body: Very smooth. Brandy cream. Custard. Vanilla toffee. Sultanas. Sweet red wine. Honey. Very slightly light, but warming if held. Sulphur if held. Raspberry yogurt. Condensed cream. Water makes smoother, and fuller with more raisins.

Finish: Rum soaked raisins. Vanilla toffee. Light wood. Light waxy character. Dry sherry. Water makes trifle like.

Conclusion: This is both definitely a young whisky, and also a very smooth one. One of those odd contradictions that I don’t expect but enjoy when I find them. It has a spirity thickness, but even neat it has a restrained burn and water soon turns it into a very easy drinking thing.

It doesn’t seem to get a lot of the flavour from the base spirit – it feels like this is all coming from the barrel ageing, all the way. Lots of brandy cream notes, very creamy in general with sherry, sweet red wine and raisins all showing from the barrel ageing. It is a sweet and dark fruit laden thing with a slightly waxy feel when neat, but becomes just clean smoothness with water.

A tad simple isn’t the right words for it – there is a lot going on here, with honey and vanilla toffee sweetness backing the fruit – however there really isn’t any sign of where it came from outside of the barrel. So if you are into whisky for all the odd quirks that come from different makes of the spirit then you will not get that here. However taken for what it is it is very enjoyable. Very smooth with water, very trifle like, very sweet – it gives a lot to enjoy from the short, unusual, ageing.

So a whisky for general enjoying, fun and, with water, is amazing at not showing any rough edges from its youth. At a higher price point I would want more odd quirks from the base spirit, but as is it gives a lot for your money. In fact it reminds me slightly of the Irish style whiskey in its smooth, sweet and easy drinking style. So a Scotch touched, Irish feeling, Spain finished whisky. A true nomad – very good value easy drinking whisky.

Background: Odd ageing done with this one -it is made up of a mix of 5 to 8 year old whisky that has been aged in Sherry butts in Scotland for three years, then sent to Jerez where it is finished in Pedro Ximenez casks for a year. I first tried a sample of this at Wine Rack in Leeds, just before going to see NXT wrestling. We had been aiming for the excellent North Bar and just nipped into the Wine Rack as it was right next to it – unfortunately I was a tad skint at the time, so couldn’t grab a bottle then – instead grabbing it months later from Independent Spirit. Its a good shop though, so thought I would give them a mention. Drunk while listening to some Siouxsie and the Banshees – never really listened to them before, but has seen an excellent tribute band to them, so was giving them a try.


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.

%d bloggers like this: