Reviews

Bags of character, wisps of smoke, and an abundance of honey. Reminiscent of old-school blends of the past. Blended malt from all 5 Scotch whisky regions (Speyside, Highland, Lowland, Campbeltown & Islay), aged 10 years, 58.4%.

We imagined that we had just finished the spring cleaning – having vacuumed and shampooed the carpets, polished the furniture, and cleaned the windows and the linoleum floors. On the palate there was plenty of heat, chilli and black pepper before caramel slices and vanilla layer cake with lemon curd appeared. Following reduction, we discovered fresh pickled manzano peppers with onion as well as roasted strawberries with brown sugar and coriander. To taste, it was still prickly to start with as it reminded us of a chartreuse martini of dry vermouth, gin and chartreuse. The spicy finish had the surprising sweetness of maple syrup, honey, caramel and vanilla mint.

The tempting aromas of smoked almonds and beech smoked cheese lured us towards pastrami and a seafood platter served with lime wedges and a scorched bouquet garnish. The palate was equally complex as glorious textures merged with the spicy tingle of horseradish sauce with beef jerky and fried oatmeal. With water emerged the wonderful aromatics of potpourri and lilies with fresh grains and light medicinal aromas that morphed into camphor, cinnamon buns and wood ash. Flavours were now laden with orange oil and pickled ginger with a bittersweet nature that combined polished teak wood with citrus sweets before mint appeared on a chalky finish.

Overall, there's a bit of a balance issue, probably due to its young age. The nose is richer and calmer, the palate wilder and more aggressive, and the finish is truly harsh. A few drops of water calm it down a bit. It's definitely not a bad whisky, it's a good whisky, but we can't say it's excellent either. It's nice.

Chateau du pork scratching

Tarred and re-feathered

Oooh-aaargh – Captain Blackbeard’s cheroot-slavered, rum-soaked whiskers shook as canons fired from the ship’s deck – quick, fetch the apothecary! Battle over – time for barbecued prawns on the beach. The palate gave us sugar-coated fennel seeds, jellied liquorice, banana fritters, cough sweets and "drinking piña colada from a farmer’s welly boot" – only distant memories of gunpowder. The reduced nose had engine oil, putty, vanilla fudge and "wiping up spilled rum with a chamois cloth". The eminently quaffable palate now combined garibaldis and brown sugar with sweet smoke, tar and ash. After eight years in ex-bourbon wood we transferred this into a refill Trinidad rum barrel.

About For the drenched hillwalker: We’ve been waiting for an elder 66 since December and the wait is finally over. There is so much complexity in this whisky that our Tasting Panel crafted somewhat of a novella in attempting to cover the appropriate ground. Pour a dram and take your time with this one….

We found this opened rather sharply on antiseptic-doused sheep's wool, before further notes of mildly medicinal phenols, iodine and camphor, with a sense of frying bacon and mutton stock. We felt it seemed true to this distillery's notably 'agricultural' character. Reduction brought dried sage, pork scratchings, aniseed distillate and salted liquorice – with a surprisingly weighty peat smoke. The neat palate was very farmy, and full of impressions of coal scuttles, tar extracts, burning rosemary wood and metallic peat smoke. Water retained all this potent peat, while bringing out notes of lemon verbena, salted porridge, bacon jam and salt 'n' chilli-fried squid.

Some of us pictured the oriental boudoir of Queen Marie Antoinette in the palace Fontainebleau while others, closer to home, found glazed smoked cured bacon with brown sugar and maple syrup. On the palate, yet again, some carefully sipped on a sweet and smoky margarita using orange curacao, orange blossom honey and blood orange soda next to lime juice and peaty whisky. Others had shots of peated pickleback. Careful when adding water, as the impression was of a barn full of freshly cut hay going up in smoke. To taste, we found smoked honey on sweet bread and, in the finish, pimentón de la vera, Spanish sweet smoked paprika.

Aromas were fresh and vibrant with lush green grass, cereals, and gooseberries while lemon meringue pie joined sticky dessert wine and buttered crumpets. A richness washed over the palate of manuka honey with singed orange skin before cinnamon, ginger and Indian spices combined with bananas, cherries, and pear eau de vie. Water brought an earthy tone of crushed nettles, dried leaves and walnuts before almonds, linseed oil and citrus sweetened into vanilla and pencil shavings. Oily nuts now merged with fruity cocktails with tingly spices against a backdrop of sweet grains, peaches, rosewater, and dry coconut husk.

About A clash of tastes: Members are consistently surprised and impressed by Society expressions of Distillery 5. By this point, you should know how well balanced and divinely textured these malts are. Bright and beautiful with plenty of oaky nuances.

A bountiful and deeply enticing nose bristled with brown sugar caramelising with vanilla pods, bananas flambéed with dessert wines, fir wood resins, myrtle and exotic hardwood oils. In the background, some delicate spiciness from chai tea and cloves. A little water revealed freshly toasted oak, walnut whip, brandy snaps and brown bread spread with treacle. Beyond that there was some buttered fruit loaf and a dusting of paprika. The neat palate was gently drying to begin with, featuring notes of dried cranberries, gingerbread and chopped walnuts, before cinnamon powder, more cloves, nutmeg and sandalwood. Water brought out cough medicines, cherry liqueur, simmering wood spices and rich herbal bitters, with more walnuts and bread notes in the aftertaste. This was matured for 10 years in a bourbon hogshead before being transferred to a first fill American oak PX hogshead.

We entered a flower shop where plenty of bouquets for that day's weddings were being prepared before we had, in the back room, a scoop of buttermilk, brown sugar and rye bread ice cream. On the palate, we certainly climbed the Scoville scale with a sweet chestnut puree and plenty, and we mean plenty, of spice. Following that surprise we added water, and the gentle scent of sweet cicely surrounded us as we foraged for boysenberries. To taste, the spiciness remained but it was now a lot more manageable, as we had toast served with strawberry, cooling long pepper and zingy lime jam. Following seven years in an ex-bourbon hogshead, we transferred this whisky into a second fill oloroso hogshead.

Something to mull over

We were presented with a mug of steaming, spicy Aztec hot chocolate made with real chocolate, spiced with cinnamon, vanilla and, to add a little kick, some chilli pepper. On the palate we all felt the heat, but we stayed in the kitchen. Warm, thick and super chocolatey with those chillies firing on all cylinders. After reduction, a lot calmer on the nose with aromas of ginger cake, nutmeg and candied walnuts. To taste, the classic French recipe featuring a poached pear served with vanilla ice cream and topped with chocolate sauce, but Aztec style. Following 13 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.

So, "oloroso", literally fragrant in Spanish, like a spiced winter sangria of red wine mixed with apples, oranges, cinnamon and cloves. The taste was sweet and spicy; a gingerbread caramel mousse, or buñuelos de calabaza – pumpkin fritters, dipped into a spicy chocolate a la taza, Spanish hot chocolate. After reduction the aroma was fresher, like a ginger wine or "sobretabla", the youngest wine in the first row of a solera system in the production of sherry. On the palate serrano-wrapped plums were followed by cantaloupe melon with mint. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill Spanish oak oloroso hogshead. Cask: First-fill Spanish oak Oloroso hogshead

Fluffy clouds of marshmallows released a torrent of custard cream biscuits, bananas flambéed in bourbon, and coconut and vanilla ice cream. Then bitter citrus peel gave a tang to the palate among the soft fruit of pears, guava and stewed apples finished with nutmeg, biscuits and candyfloss cumulonimbus . A few drops of rainwater accentuated vanilla ice cream, now studded with chocolate chips and melting slowly beside quince jelly, sugared pineapple and a scattering of autumn leaves. Orchard fruits continued on the palate with the return of lemon zing and oak shavings strewn over pineapple yoghurt.

SMWS Distillery 48 Rare Release (Spirit of Speyside 2024, 14yr, 49.8%). Deep Rich & Dried Fruits profile. Rich, raucous and highly rewarding — ex-bourbon and PX sherry casks in perfect balance.

About Things that make you go mmmmm: This delightful 17-year-old dram garners richness and sophistication from a 1st fill Oloroso butt that perfectly frames the muscular character of this distillate. Another stunner for fans of big, bold whisky.

As we pressed glacé cherries and crispy seaweed into madeira cake, charred lemons landed on honeyed crumpets. The palate was a sweet dipping soy sauce blended with crushed green grapes and a tickle of akvavit. As water was added, a punnet of peaches fell into a perfumed handbag, joined by overnight oats and a brined olive. The texture was now silky, and a salty and fruity mix of the sea, limes, banana and peaches filled a kaleidoscopic bao bun.

It must be at least a decade since I last tried Doublewood. I find the current bottling has a nice if a bit artificial and wood-concentrated nose, which sadly makes promises that aren't fulfilled by the taste and the finish.

Discovery Series #10 is a reminder that even though Bardstown produces in-house distillate, they clearly have what it takes to blend a well-rounded sourced whiskey. With release #10, they blended predominantly Kentucky bourbon with 10% from Georgia and a head-scratching 2% from Tennessee. The sip opens with sweeter scents — powdered sugar and vanilla cream joined by maple candy and glazed donuts. It truly takes off on the palate, with prominent doses of vanilla cream, baking spices, cinnamon powder, and dried cherries taking turns dominating. The biggest complaint is the finish, which ends on dry and spice notes with only a flash of dried dark fruits — an overly dry close that takes away from the goodwill built on the palate. Overall, another great addition to the Discovery Series. — Breaking Bourbon (Jordan Moskal, July 28 2023) Personal notes (The Whiskey Show): Lamingtons Orange slices Stewed tea

I like it. Aroma carries a warm sweet and rustic profile with the wine notes pairing nicely with the bourbon notes; Palate is also sweet and rustic withe some tartness – it carries a nice complexity; Finish is lively and heavy and goes on and on. The wine and whiskey notes come through on equal footing.

We loved the immediate and clearly robust distillery character that came through on this one. It was perfectly balanced with the sherry cask influence as we detected aromas of mechanical and cooking oils, orange cocktail bitters, spiced marmalades and hessian. Some water brought out cinnamon swirl pastries, baked apples, bouillon, camphor and herbal cough medicines. The neat palate opened with a wonderfully fat and leathery vibe, with notes of ointments, treacle, citronella waxes and a lovely, soft earthiness. Reduction brought more medical notes along with brown breads, tobaccos, haggis and spiced fruit loaf. This was matured in a bourbon hogshead for four years before being transferred to a second fill sherry hogshead.

Pinewood saps, new leather strops, treacle tart and some lovely natural tar extracts were all noted up front. We also detected hessian, herbal ointments and youthful brandy notes. A little water evolved the nose towards sawn rosewood, lemon rinds, lightly sooty and mineralic notes, then toasted almonds and impressions of hand cream. The palate opened with eucalyptus resins, shoe polish, herbal toothpaste and lanolin. We noted a lovely balance between medical, earthy and darkly fruity. Reduction brought polished leather, sooty and herbal touches, hints of wintergreen, unlit cigars and ginger coated in bitter dark chocolate. After being matured for four years in a bourbon hogshead, we then transferred this whisky into a second fill PX sherry hogshead.

About 78.76 Flames dancing on: The robust and oily distillate of 78 is well known to many members. The vast majority of this whisky typically goes to Japan for blending, but we all have the great pleasure of experiencing it in ex-bourbon, sherried and, today, designer cask Society expressions. The heavy char surrounds tropical and vanilla confections with a delightful charry smoke to up the decadence ante!

About Hearty and boisterous: Our December Bottle of the Month reveals the savory side of sherry cask maturation. Meaty and marvelous malt from a distillery that sends most of its production to Japan, don’t hesitate on this rewarding sipper.

Apples and sherry and treacle, oh my! Our US Exclusive Fall 2025 Seasonal Selection screams, “Autumn!” in the most delightful ways. Starting with a muscular spirit from the member-favorite distillery in Fort William, Euan decided to transfer this Bunyanesque baller of a dram to a 1st fill Spanish oak Oloroso sherry cask at 5 years old. That’s half it’s life! And the results will have your nose bobbing into the glass for another nose. This is a big bear hug of a malt to fortify you as the cooler air approaches.

The best of the 3 Hart Bros. that came out around the same time. It has that honeyed fruity character of Benriach and the Port doesn't get in the way. It's a first fill so adds a lot. But not winey.February 2025. My distaste for winey Scotch es now coming out. Bad aftertaste. A little sulfur, not as bad as others, especially sherry casks. But significantly aware that my rating is way down.

Up front warning, we tasted this sample just before Christmas! The aroma reminded us of mince pies, mulling spices, nutmeg and treacle tarts. The taste was no surprise either, lebkuchen, moist ginger cake, chocolate marzipan truffles but also sautéed buttery mushrooms and red wine jus over duck. A bit more spice on the nose after reduction as we prepared red cabbage sauerkraut with chilli and ginger as well as German potato dumplings. On the palate a creamy lightly smoked paprika sauce now came to the fore in which we dipped our birria tacos. Following nine years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX sherry hogshead.

About Penumbral pleasure: Amidst a flurry of sherry casks resides this robust and rewarding 17-year-old malt that was matured in a Sauternes barrique. A panoply of citrus, tropical and orchard fruits are complemented by sticky toffee pudding and honeysuckle for a bright and beautiful profile. Autumn in a bottle!

SMWS 68.51 (Blair Athol 2006, 14yr, 53.5%). Heady, confectionery-forward dram with deep sherry influence.

We imagined preparing a hearty dish of turnip gratin in a creamy gruyere cheese sauce with smoky bacon. While in the oven bubbling and turning golden, we enjoyed a classic cola float and a slice of malt bread with raisins which we dipped into a peppercorn sauce. After the addition of water, sweet spices were released reminding us of gingerbread and cinnamon spekulatius next to plum sauce and dry-roasted peanuts. On the palate, beef olives with prosciutto and potato dumplings were washed down with a dandelion and burdock shandy. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.

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Our mezze platter overflowed with pork souvlaki skewers, lamb kofta, kalamata olives, tzatziki and muhammara (red pepper and walnut spread) for pitta bread. On the sweet and herbaceous palate we enjoyed a sip of krasomelo, a Greek mulled wine made with Metaxa brandy. After reduction we stayed in the Mediterranean with classic Neapolitan wafer biscuits and saffron buns on the nose, while to taste a sweet vibe of whipped Greek-style yoghurt with crunchy honey fudge clusters. After 11 years in a bourbon hogshead, we transferred this whisky into a first fill barrique from a privately owned small bodega, now in its ninth generation, that focuses exclusively on the Pedro Ximénez grape.

This was dark and intense, like the first cup of campfire coffee with a fruit and nut chocolate bar after a cold night out wild camping. On the palate, rich bourbon flavours of maple syrup, star anise, treacle and the coffee turned into a creamy mocha. After reduction we found ground ginger, orange peel and browned butter next to savoury flavours of salty bacon and oily fries. To taste, there were plenty of figs, dates and plums but at the same time a lighter side as we discovered a slice of panettone served with a glass of Austrian chocolate liqueur. Following 12 years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.

1857) Blue Spot, 7YO, Cask Strength, Single Pot Still

Brand page only – specific batch page needed

About Rustling through autumn leaves: Our November Bottle of the Month is exactly the dram we want to be enjoying as Fall takes hold. Its rich core of confections lend texture to the crisp and crunchy accents afforded on the finish. From a picturesque and underrated distillery.

The nose had a bittersweet character, like tarte tatin, apricot danish and upside down pineapple cake; plus hints of camphor and menthol balm, white pepper, liquorice, gorse bushes and roses. Quite tart on the palate, it reverberated with wood, tropical fruit skins, sour apple sweets and chilli jam before a drying finish of paprika, cardamom and clove. The nose, with water, developed popping candy and watermelon sweets, lemons in a wooden fruit bowl and orchids in a hothouse. The palate now combined toffee and buttered toast with liquorice, pear drop, aniseed and treacle boiled sweets, plus humbugs – and juicy melon with a dusting of powdered ginger.

COLOUR: dark amber - a Hammer 12 J. Single Malt from Bruichladdich - super barrel, top quality - to be enjoyed very well both with and without water - Unfortunately, the price has risen extremely at the moment - for about 100€ a top price for the quality, over 200€ would be me too much

This is solid. Relatively mellow throughout, but these are some nice flavours. The finish is maybe a little light. I tried this blind and guessed that it was an older Port Charlotte.

It's a real shame that the nose is so underwhelming, because it's quite convincing on the palate and in the finish. But even after the first sip, the nose doesn't change at all, so I suppose that's how it's supposed to be.

Nose: brine, seaweed, smoke, tar, mouth: sweet, bbq sauce, sour cherrys, lots of red fruits, into minty floral dryness, touch soap, Finish: long, ash, lots of tar, bbq burned ends, violet soap,87分， very interesting profiles, it's a lot of everything, but it could have more than one dram, overwhelming, and I found the wines casks gives off the soap,

I really liked it as an example of dirty industrial styling.

German Youtube Review: https://youtu.be/yF9uwIclWYw

Surprisingly sweet dram, which luckily improves on the balance after a few chews.Review: https://youtu.be/c0JdgGjbVkU

Clean yet oily aromas suggested smoked salmon, crushed nuts and prawns served with samphire and marie rose sauce on a sandy beach. Aniseed and liquorice announced themselves on the palate before bacon grease and medicinal cream dripped on to oily engine rags. With water we discovered mineral aromas and scorched herbs while nutty notes returned with smoked peanuts and distinctive carbolic hints mixed with evocative countryside smells. The palate now carried the weight of thick tar and muscle rub, however, lighter flavours of lemon peel, singed coconut husks and shortbread had emerged alongside salted liquorice and camphor. Five years in an ex-bourbon hogshead before being transferred to a toasted second fill hogshead.

What a nose! Barbecued lobster meat and flame-grilled cheese scallops were followed by crème brûlée and pecan pie. On the palate, smooth and oily, we found smoked sardine rillettes made with Greek yoghurt, butter, lemon, fresh herbs and capers, served on toast. On the side we had a glass of amontillado sherry from Sanlucar – described as “not for the fainthearted but a must-try for sherry lovers”. We then dowsed the beach barbecue with sea water and to finish enjoyed a slice of spinach, caramelised onion, smoky bacon and goat's cheese tart. Following five years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.

About Smoke-filled bodega: Heavily peated malt aged in an ex-bodega sherry cask! This cask wasn’t just seasoned, it held Oloroso sherry in the bodega’s solera system and imparts all the beautiful nuances garnered from decades of use onto this Northern Islay whisky. Simply divine!

About Lovey-grubby: The nuance of this Islay whisky will have you falling for the magical island all over again (for the first time?). Slow and low bonfire smoke combines with citrus and vanilla for a beautifully maritime malt. For the peat-curious and tar-lifer alike.

About Universally irresistible: Unpeated Islay is always an absolute pleasure to sip. All the maritime elements shine through gorgeously like a sunset on Loch Indaal. Here, we’re on the Sound of Islay with a member favorite that exhibits admirable agility when it comes to the single cask. This one is just gorgeous.

A superbly sherried aroma full of herbal tonic wines, apricots, candied citrus peels, crystallised ginger and aged mead greeted the Panel. A flutter of heather ales and salty earthiness hung in the background. With water it became really expressive, with pecan pie, dark malt loaf, boozy tiramisu, walnut and coffee cake, and salted liquorice. There was a lovely gamey touch underneath all that as well. The palate when neat was laden with dark fruit cordials, aniseed, orange travel sweets, old fashioned cocktails and pipe tobacco. Reduction brought out a lovely flavour of dried exotic fruits, prunes, dates and dark fruit teas with hibiscus flower, leading to a wonderfully salty and drying aftertaste full of salted almonds and Iberico ham. This was matured in a bourbon hogshead for nine years before being transferred to a first fill ex-bodega PX barrique.

Holy smoke! Pure filth! Proper hefty peat! These were only a couple of the expressions nosing neat. Just in case you start to wonder, we all loved it. Imagine yourself standing on the barley when the kiln is fired with peat. There was plenty of smoke on the palate, but maybe not as much as the nose suggested. A lovely redeeming sweetness of dark caramel and chocolate-coated brazil nuts balanced the peat smoke perfectly. Water added a more maritime character in the form of salty sea water, prawns in a smoky mary rose sauce, and hot-smoked salmon. The taste was of salty oysters with smoked-clam-and-tomato juice. Following eight years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak PX hogshead.

The wine is indeed strong

The nose hit all the right receptors as manuka honey, peanut brittle and orange syrup merged with beeswax on toasted oak, prunes soaked in rum, and wood shavings in a carpenter's leather tool belt. The palate was also a cause for elation, with dark chocolate, nuts and figs mixed into treacle and marmalade dusted with cinnamon, star anise and cloves. Adding water continued the gratification towards Christmas cake, mince pies and honey with hints of Jerez sherry and porcini mushrooms on moss. Singed raisins now combined with orange chocolate, crema catalan and Turkish delight embedded with pistachios and star anise. After 29 years in an ex-bourbon hogshead we transferred this into a first fill Spanish oak oloroso hogshead.

Our noses twitched at the peat smoke, white pepper, Sudocrem and muscle rub, before discovering a green tapestry of smoky stewed spinach, moss on a dyke, seaweed sorbet, olives in brine and bread dipped in moules marinieres liquor. The palate was equally smoky, but somehow cleaner, even elegant – poached pears, oysters, pickled cucumber, sea-salt sherbet, thyme, samphire and smoked mackerel. New aromas on the reduced nose were cut grass, pea shoots, lime and eucalyptus; peanuts in shells, toasted sesame seeds, popcorn and swimming pools. The reduced palate remained substantially textured, with flavours of salted caramel, liquorice, pine sap and mint humbugs.

Clambake on the Beach

US Exclusive cask in celebration of The Global Gathering 2023 - selected and named by fellow SMWSA member Andrew Bisom!

Imagine grilled sardines slathered with garlic, olive oil, chopped fresh coriander, paprika, sea salt and pepper, plus lemon juice and zest. On the palate we stayed with a maritime dish, this time, Spanish braised octopus in a sweet paprika sauce served with olives and a glass of manzanilla sherry. Water added a rich creamy note wonderfully balanced by the sweet smoke of a miso soup with crispy smoked tofu. To taste, we sat around a bonfire on the beach by the Sound of Islay with plenty of friends on a warm sunny evening – truly a gem! Following seven years in an ex-bourbon hogshead, we transferred this whisky into a first fill American oak oloroso hogshead.

New York International Spirits Competition 2024 - 15yr Islay Single Malt Scotch of the Year

About Step forward, inhabitant: June’s Bottle of the Month and Father’s Day US-exclusive is a smoky, dark and deeply rewarding dram from Islay conveying chocolate, vanilla, mint and an intricate peat reminiscent of exotic scents and spices. A flavour-filled journey awaits…. just choose to step forward!

An amazing nose brought us black bun, liquorice, rum-flambéed pineapple and oysters with lemon and tabasco-pepper sauce, plus quaint hints of engine fan belts. The palate tasted like chilli lemon prawns from a beach bonfire, dried seaweed, chewing tobacco and fernet. The reduced nose offered dark sweetness (cinder toffee, cinnamon toast and cough lozenges), diesel engines in the harbour and fishermen’s oilskins drying in the sun. The palate combined sweet smoke (burnt newspaper, clinker ash, molasses and apple strudel) with coastal references (crab cakes and old lobster creels). This is a glorious twinning of Islay and Jerez; after seven years in ex-bourbon wood, this was transferred into a first fill American oak oloroso hogshead.

The sweet fragrance of hibiscus tea, violets and sticky heather honey found perfect harmony with the citrus zing of spruce tips and whisps of smoke from burning lavender bushes. The floral notes serenaded prawns and lobster as they sizzled on a beach barbecue, while toasted brioche buns patiently awaited their arrival. With a little water, delightful textures appeared as miso paste, butter and salted caramel blended into fig ice cream. Now, the soft leather of vintage car seats sang a chorus in unison with cured ham, lamb chops and dried seaweed. The grand finale delivered an exotic ballad that brought together baba ganoush, tahini and lavender sumac on grilled aubergines.

Beeswax and lemon skins joined candied citrus and sweet pickled ginger on a bed of jasmine tea leaves, fresh straw and polished wood. Waxy textures continued onto the palate with a burst of chilli heat that sweetened into honey, green apples and citrus oils in strong black tea. Water accentuated woody aromas of dusty sawdust and wood oils before rosewater, fresh pineapple and strawberries appeared alongside toffee apples. The peppery heat had now faded to tingly ginger with lemon pith and sherbet. Buttery and chalky textures coated fine grained wood while banana sweets and ginger nut biscuits found lime skin on a clean finish.

Immediately recognisable as this cult distillery's make: lots of fresh linens, bath salts, washing drying on a shoreline, beach pebbles and attractive notes of herbal toothpaste and lemon peels. In the background were some softer tones of honey and caraway. With water we found hand cream, gorse flowers, soda bread and barley water with a wee ping of waxiness. The neat palate was sweet, with heather ales, camphor and a classical fulsome waxiness – plus some lovely flavours of candied fennel seeds and sweet oak milk. Water brought candied lemon rinds, dried papaya, pineapple jelly beans and sweet cough medicines. Rich, sweet and satisfying.

Stunningly, immaculately clean. Like, I want to make a bodywash out of this. The freshness of the flavours is eye-opening and sinus-clearing. It’s a technically flawless, perfectly-executed blend. The Clynelish and Talisker are both there, but combined together into something more.FWIW, the older Clynelish component is 24 years old, and the Talisker component is 20 years old.

I was more enthused by the 2015 (5th Edition) as it all felt a little more harmonious and well-defined, but this is still great and delivers the same core pillars of coastal peat and waxy, citric maltiness. Very good job on the blending CB!

Soft, layered, and wonderful.

Compass Box rarely disappoint, not even as a blend.

2nd bottle of this 3 years after the first one. Still a class blended scotch (+1), where the good caramel and herbal grain notes pair perfectly with the sooty and aromatic peat flavors. Tropical fruit notes all around, very cohesive and friendly, good blending and good casks. Similar to one version of a home-blend I did with Antiquary 12 and Finlaggan Eilean Mor. Very nice for the widespread availability. This is how JW Black portraits itself, but it gets nowhere close.

In fact, ordinary Grain whiskey, and notably lacking saturation, paid attention to details and made it delicate and very soft so that everyone liked it, but Grain always dominates and clogs all the shades, it would probably be tastier if the fortress was higher.

In a tableful of Compass Box whiskies this one stood out with its clean, refined, and clearly aged nose and palate.Tasted as a part of this Compass Box lineup (Thanks, Pete & Maija and Philippe Hakulin!):The Story of the Spaniard 2022 (82 pts.) and 2018 first batch (81), Orchard Fruit (83), Crimson Casks (80), Spice Tree (82), Spice Tree Extravaganza (81), Magic Cask (bot. 2020) (86), Myths & Legends 1 (84), and Nectarosity (81).

#0325 Compass Box - The Peat Monster Arcana 46% ...it's not bad. It's not an Islay vibe, but it's a Talisker, coastal one. The name "THE PEAT MONSTER" is a bit of an exaggeration (perhaps due to the use of the basic Monster). ARCANA is a slightly smoother version of the "monster," more subtle, even delicate (or maybe I'm already "overindulged"?). The bottle, or rather its contents, are worthy of attention. It's not flat or bland. ARCANA has something to like. It's drinkable, even interesting. If anything, take it and don't ask if it's worth it.

A very high-quality whiskey of a classic bourbon profile with a wide palette of derivatives, whole, perfectly balanced, not a single knock-out note or inappropriate shade, a rather complex composition, although there is no particular depth here, but this does not spoil the overall picture, very pleasant, drinkable, quite easy to perceive , unfortunately, in development, it sags a little with the manifestation of sharp oak shades;

Next in line to find out more about Compass Box.

09/03/2025 - 33 ml Lot number L3 160122 Ah, every time I convince myself that, regardless of the effort, I have to always have a bottle of peated beer open!

#0239 COMPASS BOX SCOTCH WHISKYMAKER TRANSISTOR BREWDOG DISTILLING Co. BLENDED SCOTCH WHISKEY 43%. ... ....in principle, TRANSISTOR was created for the brewery, i.e. to drink with beer. I don't drink beer, so I can't authoritatively (difficult word) state whether "this is it". As a whisky itself, it's not bad, rather average. There are such a lot on the market, nothing particularly stands out. You can empty the bottle and forget about it. Maybe drunk or washed down with beer it will show the other "bottom" or another range of waves on which TRANSISTOR transmits (there is even a scale on the label). Those who have not tried it, will not must be regretting.

Tasted in blind with ABV info given.Took it for a Highland park distillate, aged around 25 years / 44% ABV (given) / Blend of refill sherry casks (American + European) with some first-fill and refill bourbon casksOverallA symphony in a glass, with notes spread across a broad spectrum yet with no lack of power.

After 11 years in ex-bourbon wood, we transferred this into a first-fill American oak PX hogshead, thus marrying the spirit of Scotland to the Sabor of Andalusia. We might have been on a dusty pilgrimage to El Rocio; smells of candied orange peel, dark cherries in syrup, coffee biscuits and vanilla custard flans, all balanced with cured jamón, salt-grilled prawns and barbeque ribs – maybe some pipe tobacco after. The palate somehow evoked a Christmas kitchen – preparing sweet treats (peel, pistachio, vanilla, ginger, brown sugar, date slice) while enjoying a glass of sherry – then an arm-chair flop of molasses, leather, oak and Padrón peppers.

The nose treated us to lunch in Jerez – acorn-fed pata negra and matured manchego served on a big old oak board with honey-drizzled walnuts – accompanied by both fino and oloroso. The palate also provided immediate transportation to Andalucia – prunes wrapped in jamon, toasted oak, syrup of figs and lip-smacking PX depth. The reduced nose was like walking from sombra into sol – bodega courtyards, sultanas, burnt orange, ginger cake, pumpernickel and an aroma of rancio. What joy the palate gave us – espresso and tiramisu, madeira cake, almonds, dates, bitter chocolate and cured ham with fig jam – "me gusta mucho!"

Raisins and burnt ends soaked in clarified butter. Joined by crushed barley and sugared almonds, this dram's opening salvo was sublime. On the palate we found grape juice and espresso poured over malt loaf, topped with black cherry jam and sweet cinnamon. Water delivered French toast in a cigar box, drizzled with sesame oil. The finish was battenberg cake dunked in dark chocolate, with a side of lemon sherbet sweeties. After 17 years in an ex-bourbon hogshead, we transferred this to a first fill Spanish oak oloroso hogshead for the remainder of its maturation.

About My big fat Speyside wedding: This black label strikes all the right chords for us. Starting with a robust spirit from worm tub condensing (less copper contact = fuller-bodied distillate) and maturing in both ex-bourbon and Oloroso sherry wood, the finished single malt here is complex and breathtaking.

About Kiss me Pedro!: Whilst only aged for two years in a second fill PX cask, this hogshead certainly left an indelible impression. Telltale aromas and flavors of dark fruits, golden raisins and maraschinos serve to help balance the robust distillate. This is a brilliant example of how secondary maturation can take an excellent whisky and make it unforgettable!

This multidimensional nose ranged from toasted nuts and jamon serrano to chocolate raisins, lavender oil and the smoky dryness of spiced vanilla. We found reassuring sweetness within the intensity of the palate – caramel logs, chocolate hazelnut spread, honey and cherries dipped in dark chocolate; plus white pepper, coffee, fig and eucalyptus. The reduced nose suggested dark sweetness (dates, brandy snaps, demerara) with lighter fragrances of laurel hedge and orange blossom. On the palate we now found oaty cereal bars with dark chocolate and cranberry pieces, cinnamon, pomegranate, peppercorns and oak. After 15 years in ex-bourbon wood, this was transferred into a second fill toasted hogshead.

About Smoke devil marries a delicate sweet thing: Here we have Highland peat and Oloroso sherry combined in a 17-year-old “Beauty and the Beast” type dram that will knock your proverbial socks off. At once pulling you toward lightly chocolatey notions with honey and ginger before pushing you headlong into a smokehouse of fun. A most delicious dichotomy!

Pomegranate and orange merged with dried apricots and raisins before heavier aromas of manuka honey, cocoa nibs and molasses mixed with strong black tea. Pastry notes of pain au raisins and chocolate sponge fingers arrived on the palate alongside custard and creme brulee topped with cinnamon and cloves. The sweet and rich character remained after adding water, but had now developed into demerara sugar, figs, plums and orange syrup. Fragrant turkish delight now emerged coated in thick chocolate and served with juicy dark fruits, vanilla pods and mulled wine spices with the light fragrance of pot pouri. Matured for 13 years in an ex-bourbon hogshead before transfer to a first fill Spanish oak oloroso hogshead.

The nose evoked "a tapas bar in Seville", "fruitcake on an old school desk" and "eating candy floss on a merry-go-round". The palate (tapas again) served jamon, black olives and pinchitos morunos de pollo (Spanish chicken skewers), barbecue sauce on ribs and a mixture of blackcurrant jam and cough syrup. The reduced nose had toffee apples, sugared almonds and maple-glazed pecan pie, then hints of pumpernickel bread, honey and eucalyptus. The palate retained some pleasant tannic astringency – tree bark, clove, orange peel and root beer; a real Spanish/US fusion. This was nine years in ex-bourbon wood, then spent the rest of its maturation in a first fill Spanish oak oloroso hogshead.

The initial nose had punnets of sharp green Golden Delicious apples and ripe peaches before we poured a glass of Galliano, a liqueur infused with star anise, ginger, citrus, juniper, musk yarrow, lavender and pressed vanilla. On the palate, a big burst of sweet-tart citrus flavours like biting into a kumquat (Cantonese for golden mandarin orange) followed by a sweet herbal syrup based on woodruff. After reduction, the apples turned sweet and red, well-polished too, before the aroma of pine sap and honeysuckle took centre stage. To taste; boozy melon bites with a Golden Cadillac cocktail, served in a champagne glass or a sidecar.

Sherry sweetness mixed in with a unique, waxy, character. Very well balanced and consistent throughout. Not to my taste - yet - but unique in a way that warrants a following.

A playful and very intriguing nose was dominated initially by buttery popcorn, sandalwood, green banana and party rings. We also noted lemon bonbons, chalk dust, pineapple tarts and battenberg cake. Water brought out pressed flowers, oatcakes, cereals and Turkish delight. The neat palate was full of rich cereal notes, linseed oil, touches of caraway and hints of candied hazelnuts and limoncello liqueur, plus some lovely lemon and lime citrus vibes. Reduction brought an oiliness to the texture and some more complex herbal qualities such as verbena and bay leaf. We also noted sunflower and pumpkin seeds, pistachio cake and jelly babies.

Cherry cream cheese cupcakes

A ridiculously easy start tempted us with meadow flowers, banana and marzipan, then before we knew it, we were surrounded by butter melting on toasted tea cakes, gooseberry jam and vanilla ice cream in a cone. On the palate a big tingle of ginger spice quickly sweetened into damson jam, lime marmalade and vanilla cheesecake served with toasted marshmallows dipped in cocoa powder. A few drops of water unveiled softer fruits of baked orange, plums and tinned fruit salad while marmalade on rye bread deepened to dark chocolate and molasses. All the fruits combined on the palate with a tropical theme as we also discovered almonds, hazelnuts and cinnamon on the finish.

US Exclusive cask in celebration of The Global Gathering 2023 - selected and named by fellow SMWSA member Andrew Bisom

SMWS Tasting Notes: Walking into the kitchen we were handed toasted bagels laden with grilled sausages smothered with baconnaise and drizzled with rapeseed oil. The palate concurred, joined too by a twist of oregano landing atop tutti frutti ice cream. Water gifted us dark chocolate, spun sugar and dried pineapple chunks on the nose, while the palate remained served in a tutti frutti ice cream bowl, joined by peach frosting on vanilla cupcakes, and white and milk chocolates. After seven years in an ex-bourbon hogshead, we transferred this to a heavily toasted medium charred refill hogshead for the remainder of its maturation.

The nose carried an unmistakable imprint of peat – beach bonfire, new road tar, sooty chimneys and Vatican signals – plus parma violets, apple sauce, vanilla and salted margaritas. The neat palate produced smoky, bittersweet chilli pepper, fag ash, salted caramel and embers, making this an ultra-intense, sweet, briny, mouth-puckering, dirty, sexy mouthwash of a whiskeeee! On the reduced nose  incoming waves swamped our beach bonfire but we rescued the peppered scallops and salted prawns. The palate was now easier and sweeter, delivering dark chocolate, rhubarb rock dipped in ash and honey drizzled on charred mackerel skin, before a smoky finish of sea salt, liquorice and blackcurrant.

Cherry sweets, marzipan and raspberry ripple ice cream merged with toasted marshmallows and pencil shavings while we dipped freshly baked bread into melted milk chocolate. Warming spices on the palate embraced chillies and ginger before Chinese five spice, aniseed and cardamom coated banana skins and coconut husk. Water opened out the aromas to unveil crème brûlée served with muscat dessert wine, juicy melon and sage leaves in orange oil. Ripe banana, pineapple and cherry pie now joined dried figs, red liquorice and toasted almonds on rich fruitcake served with camomile tea. After 13 years in a bourbon hogshead, we transferred this to a charred red wine barrique.

With a gorgeous initial nose, the Panel noted orange blossoms, physalis, peach yoghurt and honeysuckle at first, followed by further impressions of young dessert wines, rye bread spiciness, herbal teas, runny honey and shoe polish. A rich, spicy and sweet treat! With water we got bubblegum, white flowers, orchard fruits, underripe pears and flower honeys. We also found quince jelly, sultanas and vanilla sponge cake. The neat palate was surprisingly well rounded, with herbal teas and wintergreen balanced by oat biscuits, honeycomb and soft waxes. Some water revealed white tea, pine resin, stout beer, limoncello and olive oil. This was matured for 12 years in a bourbon hogshead before being transferred to a second fill ex-sauternes barrique.

Beautiful nose neat, lemon balm, honey lozenges, spearmint and cherry cream sundaes using chopped toasted almonds, amaretti biscuits, dark rum and chocolate as well as double cream. Soft and chewy on the palate like oven-baked dried spiced apple rings while in the finish tonka bean panna cotta with roasted peppered strawberries. Following the addition of water, we turned into botanist searching for remarkable plants in the jungle, be patient and you will be richly rewarded. A soft and sweet texture reminded some of juicy tropical fruit gums and toasted brioche while for others it was baked pears with a Sauternes custard sauce.

Freshly cut green grass and pine needles combined with ripe banana, pineapple and tinned peaches while dates and figs mixed within a cake. The high esters of banana and pineapple joined cinnamon, coriander and oak on the palate to conjure images of Caribbean rum. A few drops of water released blackcurrant fruit and cherry liqueur topped with coconut shavings, as green leafy aromas merged with turmeric and hints of new textiles. Textures had become oily and viscous, with juniper berries and toasted pine nuts. A touch of white pepper coated melon and cucumber before rum returned alongside calvados and oak-aged cider.

We found the neat nose on this one to be abundant with confectionary sweetness. Notes suggestive of milk bottle sweets, mini milk ice lollies and sherbet flying saucers were all jotted down. Also honeyed oatmeal, pineapple tarts, vanilla white chocolate and pollen-heavy white flowers. A splash of water unveiled cocoa, white tea, digestive biscuits, sandalwood, gorse flower and youthful sauternes drizzled over a sponge cake. On the neat palate we noted yellow flowers, plums, light waxy notes, peppery warmth, brioche and dried apple rings. Water brought mango and guava in a fruit salad, soft tobacco notes, limeade, lemon barley water and a kiss of nettle tea.

A delightful, sweet aroma greeted the panel with the scent of honey, buttercups on a sunny day and chocolate hazelnut ice cream. On the palate neat we asked for some caramel sauce for the ice cream, had marmalade on freshly baked rye bread and in the finish the remarkable freshness of a jasmine-honeydew melon sorbet. Following the addition of water, we stood under a large awning of a fruit and flower market stall admiring the succulent oranges and fresh bunches of flowers before some had a refreshing limeade with mint while others chose a coconut water smoothie with mango, banana, and strawberries.

About Snug and Toasty: If you've never experienced a well-aged malt from distillery 35 this is QUITE the introduction! We love this whisky at any age with its fruity, grassy, touch-of-winey profile. Here we have a gorgeous dram 32 years in the making with 27 years in ex-bourbon and 5 years in 2nd fill PX sherry cask. The name says it all.... You'll be in an amazingly cozy place in no time!

Spicy and rich, a gift of flowers and cloves, waltzing on a light ocean breeze. Hidden notes of library books, and sweet vanilla. Mellow your dram with a few drops of water and discover more straw, less clove. Enjoy overlooking an ocean vista following a scenic drive down Highway 1.

First nosing suggested such madness as heavily peated swimming pools. Then, a smouldering beach bonfire doused in malt vinegar, tarred rope, crab sticks and rockpools cut with petrol. This was a mighty and potent dram! Water revealed lashings of hessian, old rope, creel nets, pure tar, more vinegar and hints of jalapeno brine and oyster sauce, with a final farmyard twang of funk in the background. The neat palate was superbly sharp and powerfully briny: loads of seawater, petrol, tar, iodine and pickling juices. We also noted cornichons, capers and anchovies in smoked olive oil. With water it took on serious 'dirty martini' vibes, infused with boiler smoke, green and black olive tapenades, preserved lemons wrapped in bandages, and lashings of merbromin antiseptic and pickled onion rings.

SMWS 80.13 (Glen Spey 2007, 12yr). Whiskybase confirms this cask at 60.8% — 0.2% ABV variance from DB record (60.6%). High confidence match.

Just an ordinary sherry barrel, no surprise. I was pleasantly surprised by the fresh foliage in the aroma. I love the finishes in port barrels. And I believe that pure aging in port barrels is not good for whisky. Finishes are still ideal. This sample is a great tutorial for my opinion. N: 22 T: 21 F: 20 B: 20

A tiptoe through the tulips. Lots of lightness, grassy notes, floral aspects, herbal, daisy chains, buttercups, icing sugar and then, out of nowhere, a wee droplet of tobasco, some toasted pistachios and milk bottle sweets dusted in green pepper. Water adds to the cauldron: candy floss, smints, ozone, clove rock, meadow flowers, baking soda, boiled lemon sweets, warm malt bins and a potting shed in the high summer sun. The palate opens rather weightily on lime jelly and mint. Also honey, filo pastry, citrus curds, pink grapefruit, elderflower champagne and juicy fruit chewing gum. With reduction there's lemon and honey liqueur, aged cointreau, lemon drizzle cake, freshly piled ironing, thai basil, polo mints and retsina pine wine.

Lovely to try this great make from a refill cask we all agreed. The natural robustness of the distillate showed through straight away with canvass, dry cereals, starched linens, chalk and mineral oil. After that it became sweeter with toffee, vanilla pods and ginger biscuits. Water brought sweeter cereal tones, ozone freshness, sheep wool and savoury miso. The sense of a taut, well-structured distillate. The mouth was wonderfully rich with condensed milk, sharp green apple, muddled herbs, fennel and hessian. A dollop of malt extract too. Reduction brought more oily and mineral tones with green tea, flower honey and charred pineapple.

Toffee, coconut and vanilla coated apple crumble with cinnamon spice, as the sweet scents of a rose garden combined with un-malted grains and popcorn. The palate brought a spicy fury that was tamed by honey, lavender and tarragon, before stone fruits and grapefruit pith dried the finish. With a dash of water, aromas adopted waxy textures like oily lemon skins and furniture polish. Walnuts and hazelnuts then arrived with buttered hot crossed buns and marzipan. With the heat on the tongue now tempered, heather honey, soft fudge and fondant icing emerged alongside milk chocolate, toasted cereals and stone fruits with nut skins on the finish.

Initial nosing suggested apples and pears poached in dry oloroso sherry, plus crushed digestive biscuits, marzipan and date syrup drizzled over a boozy slice of Christmas cake. We also found some spiced plums, pomegranate molasses and freshly brewed espresso. Water brought tinned peaches, cocoa powder, sticky dark fruits in armagnac, balsamic glaze and pickled walnuts, with a wee miso-style umami note to balance things out. The neat palate had a nicely drying, appetising tannic edge, with warming chilli heat, prickly dark fruits, hardwood resins and natural tar extracts, with salted liquorice and herbal toothpaste notes in the background. Reduction brought a wonderfully rich texture to the mouth, softer dark fruit flavours, more sweetness, pipe tobacco, green walnut wine and dark chocolate with sea salt. Matured for eight years in a bourbon hogshead, this was then transferred to a first fill Spanish oak oloroso hogshead.

Brandy in disguise, the nose was rich in sweet sawdust, blackberry pie, toasted ciabatta and orange oil-infused sugar. The palate opened with muddled orange segments and almond paste, with blueberries and apple mint to follow. Water presented dalgona coffee on the nose, plus cherry pie filling and wafer biscuits. The finish was a river of blackcurrant jam sailed on by melon yachts chasing pockets of evaporated milk and shoals of candied orange. After nine years in an ex-bourbon barrel, we transferred this to a first fill American oak oloroso hogshead for the remainder of its maturation.

“Best Independent Merchant Single Malt Scotch” DOUBLE GOLD MEDAL WINNER - 2021 San Francisco World Spirits Competition

Inferno Toffee Pudding

SMWS 63.101 (Glentauchers 2002, 19yr). Whiskybase confirms at 54.1% — 0.2% ABV variance from DB record (54.3%). High confidence match.

About Tanker fuego: The peated 16 is back, and with it all the mainland smokiness we’ve come to love from this magnificent malt. Whilst some of the more recent peaty 16’s have given an Islay vibe, here we encounter loads of confections, spices and a big old bonfire of orange marmalade!

Rum Ratings Grander Single Barrel 8yr – standard ABV is 45%; DB says 49.6%; verify if SFWS selected at cask strength

Gin review – The Gin Is In

Party in an island smokehouse

The enticing aroma of scampi grilled in their shells, giving them a slightly smoky scent, with burnt lime, roasted garlic and smoky lime mayonnaise made us all feel hungry. No surprise then that we got food on the palate in the form of the famous Portuguese dish "bacalhau à  Brás" salted cod, eggs, pan-fried potatoes and black olives. Following reduction, toasted coconut and caramelised shallots met on the nose, while the taste reminded us of sweet smoked salmon jerky with a hint of Szechuan pepper. One Panellist summarised the experience with the comment "sweet as a nut". At five years of age, we combined selected hogsheads from the same distillery into a variety of different casks to develop further. This is one of those casks.

We combined selected eight-year-old casks from this distillery, then returned the single malt into various casks to develop further. This is one of those. The nose combined clover honey and heather flowers with bonfire embers, seared padron peppers and barbecued shellfish. The palate’s intense, fiery whack of perfumed smoke, burnt lavender and woodfire ash also suggested lime, vanilla, cumin and pungent oak. On the reduced nose, we gathered driftwood from a rocky shore, toasted marshmallows on the fire and enjoyed stargazy pie with pumpernickel bread. The palate had burnt toast, chalk and tulips, olive oil cake and salty margaritas. Funky and fun.

General Trail's End review – Batch 006 not confirmed; 8yr/45% matches standard expression

A lovely initial nose opened with sweet dark fruits baked in honey, young armagnac, prunes, fig jam and flower honey. After an earthy note of petrichor, we found charcoal embers and polished hardwoods. With water we got stem ginger, coffee porter beer, chocolate milkshake, black miso and liquorice; a lovely balance between sweet and dry. The palate was immediately earthy, rich and full of game meats, broths, tarragon, strong black tea and dark chocolate with sea salt. Reduction brought out walnut wine, dates, gingerbread, paprika, fennel seeds and dark fruits stewed in calvados. After maturing for 12 years in a bourbon hogshead, this was transferred to a first fill Spanish oak oloroso hogshead.

The Panel found a potpourri of aromas ranging from pineapple cubes and bubblegum ice lollies to salt and vinegar crisps and finally a bloody mary with bacon-infused vodka. This had a very chewy texture, with flavours of salted caramel, smoked salmon and sour cream bagel sandwiches as well as spicy quince and cranberry chutney. Following the addition of water, we found ourselves in a coffee shop in Amsterdam and ordered a chocolate fudge affogato – chocolatey fudge ice cream, sea-salted almonds and piping hot espresso. The taste was that of a glass of cinnamon apple sangria made using white wine, apple cider, cinnamon schnapps and spiced rum.

The Panellists peppered their notes with plenty of food connotations: jalapenos on salty nachos, a chimichurri steak and a mixed shellfish soup containing monkfish, hake, squid, mussels and clams seasoned with cayenne pepper. To taste, we visualised a visit to the Scottish Borders village of St Abbs with its thriving fishing harbour catching lobsters and local edible crabs. Imagine sitting on the harbour wall and eating, what is a must, one of the freshest crab sandwiches one can find. After reduction the wind carried exhaust fumes from the trawlers and wet wood, as well as wet, yellow rubber boots and raincoats. We washed down the crab sandwich with a pickleback. Following 11 years in an ex-bourbon hogshead, we transferred this whisky into a refill toasted French oak barrique.

Please limit one (1) bottle per member

A sumptuous and wonderfully dense nose greeted us, full of Juicy Fruit chewing gum, syrupy malt extract, oak vanillin and spiced exotic fruit chutneys. Specific notes of guava, mango puree, flambeed banana and pulpy, overripe papaya. Water added a medicinal thread and brought aromatic notes of sandalwood, ink, beach pebbles, fir cones and myrtle. Intensely complex, deep and hugely captivating. In the mouth we found it wonderfully herbal, oily and textural. This complexity persisted, along with mulling spices, clotted cream, melon cordial, Thai basil, mineral oils, aged green Chartreuse and cinnamon pastries. Water seemed to make it thicker, oilier, with more camphor, hessian, wax, soot and bouillon stock. Savoury notes of miso, cod liver oil and then a reversion to pure exotic fruits caramelising in brown sugar. Sublime!

About Smokin'!: I tasted this whisky on our SMWS America live stream with Robin Coupar last week. Quite simply stunning! A malty backbone supports ripe fruit, pleasant smoke and mineral-driven salinity all along a richly textured mouthfeel. Try to grab this one and look forward to the casks that follow!

Comparison tasting with https://www.whiskeybase.com/whiskies/whiskey/109192/journeyman-distillery-not-a-king-whiskey The Not a king Rye with its classic Mashbill also seems much more to be expected than the Last Feather Rye, which is sweeter and more compact and somehow different than expected. Both have a lot of wood and are probably still very young and I would not classify either of them in the top class. The cask strength wheat whiskey from them is a different house number. But it's amazing how different the Rye are. I like the Not a king Rye a tad better, but the Journeyman isn't bad either. Especially in the mouth with the fine sweetness. All in all an interesting comparison, when can one make such a mashbill comparison of the same distillery? In absolute terms, the next Rye will probably be different.

A very nice, fruity bottling, although the components could have done with a few more years of maturation. The Kanosuke Hioki Pot Still (WB244785) actually convinced me even more.

Got a bottle from duty free shop at Fukuoka airport. Kanosuke's single cask bottlings, and annual releases are quite impressive for me, but after all this official release is still quite drinkable, and adequate to get a clue of Kanosuke's characteristics.

Kavalan FI130522096A2021.06.25Nose : High ABV coming thru with some fresh cigar like notes , sweet, thick caramel Palate : sweet entry , strong sherry, some ABV but coated with the sweetness alongside warmness from the ABV, warmness towards the end pleasant Finish : medium , lingering sweetness

Single Cask Nation Williamson Laphroaig 8yr at 57.8% – 0.7% ABV diff from DB; verify cask

US Exclusive cask in celebration of The Global Gathering 2021

About A classical cask: Petrichor! We love that note of a meadow after the rain and it peers through the sherry profile to present a whisky of exceptional depth. What a beautiful combination of roasty and toasty sherry notes with a symphony of more savoury notes!

About Decadence is underrated: The name says it all! Darkness falls – dark chocolate, dark bread, dark fruit and dark beer notes make for an enchanting twilight taste adventure. This typically floral malt gets a massive makeover in heavily charred additional maturation.

About Welcome to the dark side: From the most versatile distillery in the Highlands comes a deeply delicious maturation from ex-bourbon and HTMC designer cask. 112, 122, G9 and G15 are all created at this site complete with its own cooperage. The improvements made at this distillery are hard to ignore, and so is this flamboyant whisky.

Robust indeed, this proved a bit too forthright for some Panellists, while others couldn't get enough of it. From a deep bowl of shiitake ramen, our noses feasted on coal dust, crispy seaweed dipped in mezcal, new tyres and pink peppercorns. The palate transported the Panel to a lunch with the team from SMWS Japan, where we enjoyed tempura freshwater eel from a bar in Meguro-ku, Tokyo. Grilled halloumi followed, as did a glass of mojito and salt liquorice from Norway. Water took our noses to an artisan calligraphy ink shop, with everything wrapped in wax paper, where bowls of steamed rice sat topped with chunks of glistening coal. The palate was now bubblegum soda, squid ink tagliatelle, cinnamon cupcake frosting and coal dust.