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Finish: medium, on aniseed, seawater, clay, ointments and mineral salts. Comments: It's a bit all over the place and I'm not too sure about some of these more whacky plasticine notes, but it remains quite fun and whatever else this rum brings to the table, it at least doesn't totally dominate the conversation. SGP: - 83 points. Highland Park 14 yo Nose: a very fresh nose full of sweet coconut, cream soda, barley water, trampled ferns and, with some time, also some firmer underlying notes of hessian and olive oil.

There's also still a feeling of coastal qualities about it, despite the evidently quite active cask. I'm a fan! With water: things like muesli, mustard powder, dried flowers, pebbles and bandages.

Mouth: creamy, lightly grassy, some brittle smokiness, wet canvass, lemon barley water, hessian, cloves and ginger. Walks a very fine tight rope between cask and distillate character - but in the end it remains quite clearly some excellent modern Highland Park. With water: at its best now I would say, perfectly balanced between natural sweetness, barley sugars, hessian, coal smoke and mineral oil. Finish: good length, faintly peaty, peppery, sunflower oil, sandalwood and gorse. Comments: yet more very excellent modern Highland Park, the cask has a clear voice here but it has nothing but pleasant things to say and adds a refreshing twist to this very familiar profile.

Nose: golden syrup, sultanas, gingerbread, honey cake and olive oil. Fresh, sweet and very approachable. An elegant leafy and earth side that emerges with time, along with wee whiffs of eucalyptus oil and things like camphor and myrtle. With water: lemon verbena, dried herbs, nori and soy sauce.

Becomes quite saline in that respect and nicely umami. Mouth: the sherry influence is quite forwards and gives the impression of salted mead, liquorice, olive oil cake, heather flowers and bitter shilling ales. The robustness of the HP is a good match for it I'd say. With water: similarly punchy salinity, leafy notes, tobacco, hessian, cocoa and a touch of wood spice. Finish: good length, still quite salty, umami, herbal and with star anise and some herbal bitters.

Nose: punchy modern sherry with a lot of hardwood shavings, black coffee, pecans, salted liquorice and things like black olive tapenade and Bovril. The wood is pretty active but it's quite singular, clean and direct. I just couldn't recognise a distillery behind it is all I'd say. With water: aniseed, pine resins, cough syrup, cherry throat lozenges and rosewood. Mouth: more of these big and immediate impressions of hardwood resins, thuja wood, exotic spiced teas, jasmine and graphite oil.

The wood really starts to become a little too punchy for me I have to say. With water: some juicer dark fruit qualities such as various compotes and fruit loaf, but also some pretty bitter dark chocolate and espresso notes too. Bullish tannins and black pepper giving a sense of heat. Some s Fernet Branca too. Finish: long, tannic, herbal, bitter chocolate, wood spices and touches of leather. Comments: the cask was a little too brutal and monolithic for me, but I have no doubt lovers of this modern and very spicy sherry style will lap this up.

SGP: - 85 points. Presumably they each get 2 bottles and then participate in some kind of drinking battle royale to decide who gets the two that are leftover out of 54?

Colour: light amber. Nose: slightly different to some other casks in this series, I find it leaner, more earthy, more mineral and with more tertiary notes going on. Tobacco leaf, game meats, tea tree oil, wood resins and tiger balm. Very good! In time it becomes a tad more mentholated and aromatic. With water: more wood resins, green tea, verbena, eucalyptus and these persistent, slightly jagged mineral touches. Mouth: rather creamy on arrival, furniture polish, salted caramel, wood resins, more medicinal balms, herbal teas, soot, camphor and treacle.

Active wood but clean and well-integrated I'd say. With water: cough medicines, wormwood, lanolin, tobacco leaf, salted liquorice and a wee touch of creamy vanilla. Finish: long, nicely resinous, slightly salty, some game meats and plenty balanced bitter herbs.

Comments: I suppose, if you are going to do a micro-exclusive official bottling such as this for fans of your whisky, it had better be good juice! I cannot lie, I rather enjoy these resinous and creamy profiles created by these wee firkins. Do they mature new make in the refills? They should! Nose: precious hardwood resins, teak oil, furniture polish and freshly sawn rosewood. Inhaling the inside of a freshly constructed acoustic guitar.

There's some fruits as well such as classic raisins and sultanas, also dark chocolate sauce and some rather fruity black coffee. It escapes the trappings of being overly woody - so far, anyway - by being rather scented and aromatic with all these resinous and polish notes.

With water: fruit loaf, madeira cake, sticky gingerbread, cloves, incense. Feels rather highly concentrated even with water. Mouth: active but clean wood with a lot of spices, nutmeg, ginger, salted liquorice, espresso and umami paste.

Incorporates more notes of furniture and boot polish, more wood resins and some kind of sticky spiced jam. With water: opens up a little more here, some strawberry wine, Belgian fruit beers, aniseed, herbal cough medicines and a more general feeling of 'Highland Parkness'. Finish: long, highly resinous, spiced fruit compote, damsons stewed in armagnac, bitter espresso and wood spices. Comments: let's not kid ourselves, this is a pretty wood dominated dram, and I tend to prefer the 'lighter touch' style of the 26 Drammers.

But glimmers of HP do absolutely remain, and I would say this sort of wood treatment is starting to feel very much like an 'Edrington house style' anyway. I have to say, I rather enjoy it, even though it's not normally my preferred style.

Now, let's also not forget that there were a mere 54 bottles of this juice, so it's all pretty anecdotal anyway. Highland Park 14 yo '26 Drammers 2' Nose: ok, actually it's not an identikit sibling. This one's a little tighter, leaner, more narrow and more mineral. Some notes of boot polish, animal furs, marrow, coffee and more of these spiced dark fruits. Feels ever so slightly fresher and less on overtly active wood than the HPAS bottling.

With water: more aligned now, lots of wood spices, resins, strong black teas, salted liquorice and star anise. Mouth: punchy, directly on black coffee, liquorice and star anise.

Weighty, spicy and clean. With water: a notch fruitier, hot cross buns with cinnamon and singed raisins and sultanas. Hessian cloth and roof pitch. Finish: long, slightly tarry, bitterly herbal, dark chocolate and these ever-present wood spices. Comments: I couldn't tell you which of these 14yo versions I preferred, so I think we'll just be boringly diplomatic. Although, once again, I think the slightly less active firkins are more my speed.

Highland Park 14 yo 'Mjolner' No doubt celebrating those notorious Viking raids of the Sydney harbour in the mid s. Nose: well, hello! A rather sticky and orangey sherry at first, gloopy bitter marmalade with coriander seed, marzipan, orgeat syrup, almond oil, fir wood, natural tar and treacle sponge pudding.

Wonderfully dense, sticky and with a distinct feeling of 'guilty pleasure'. With water: orange oils, bergamot, lapsing souchong, hessian, cocoa and more dark grains. Mouth: the sherry is up front once again, lots of strong dark tea, spicy dark grained breads, stout beers, bitter chocolate, herbal cocktail bitters, aniseed, cough medicine and wintergreen. Probably a few notches too tannic for me, which I find very often with modern cask strength sherried HPs. Goes on with more chocolate, leather and tobacco - very classical in that regard.

With water: still rather punchy and focussed on bitter marmalade, herbal extracts, pumpernickel, dark chocolate with sea salt, umami paste and hessian. Finish: long, quite bitter, big notes of strong black tea, raisins, tobacco leaf, more marzipan and liquorice. Comments: a beast that never quite yields. There's plenty fun to be had here, and the sherry is clean, it's just a tad too tannic for me.

A Fine Christmas Malt 16 yo Colour: pale gold. Nose: there's a definite sherry component here with these initial notes of leather, fruit cake and golden syrup. I also find some more heathery and beery vibes which feels quite Orcadian.

A little eucalyptus and tobacco as well. With water: boot polish, leather, hessian, chocolate and some very slight menthol touches. Very good. Mouth: feels peatier than expected on arrival, a lovely combination of more old school earthy and meaty sherry with lighter herbal HP peat smoke. More leather, dried mint, heather ales, wee honeyed touches and some treacle.

I suppose it does feel somewhat Christmassy. With water: at its best now I would say, nicely earthy, umami, sooty and perfectly bitter with menthol tobacco, dried herbs and some verbena.

Finish: good length, sooty, slightly minty, herbal teas, hessian, cocoa and a slight mineral aspect. Comments: some clever cask mixing has occurred here, feels like the balance of sherry and HP peat has been struck nicely. Part II should be shorter, but only slightly. Next time we'll dig into some much older stuff.

November 12, I'm not sure I'm getting everything about modern Glenallachie, especially about their 'wood read wine policy'. What I know is that they have great and talented people some of French ancestry while after all, whisky is rather about people and camaraderie than about quercus and sangiovese. Let's do this randomly…. A bit bored, perhaps, as Mr Pop would say, but we shall go on since where there's a will, there's a way.

There, perhaps an assassin's Glenallachie…. More varnish… I mean, more Glenallachie… And then we'll call this a session; honestly, we need to, this is becoming too tough…. I promise I'll try to put my hands on more official Glenallachie 'au naturel'. Check the index of all Glenallachie we've tasted so far. November 11, November 10, That was a good start, let's move on to… where?

To the true metaverse? What's the exact opposite of a total world whisky? That's right, an ueber-terroiry one…. Since it seems that we're into opposites today, let's stay in Ireland…. Where are we? All right, let's play rugby and after an old Irish, try an old Kiwi there are no old French whiskies yet, I'm afraid …. November 8, Strange pairs, today Glenmorangie. PS they give you a few recipes in a neck-booklet with the X.

Glenmorangie X Peach 1 part Glenmorangie, 1. They didn't exactly rack their brains but why not, I may try some of these later, in… July. Check the index of all Glenmorangie we've tasted so far. November 7, Whisky Tasting. Edradour Hazelburn 2 2 Highland Park Imperial 80 Inchgower 6 2 Inverleven 2 2 Isle of Jura 1 Kilchoman 56 Kilkerran 21 Kinclaith 9 Kininvie 4 Knockando 3 9. North Port Brechin 2 9.

Rosebank 9 4 Royal Brackla 57 Royal Lochnagar 3 7. All the linked files mp3, video, html are located on free commercial or non-commercial third party websites. Some pictures are taken from these websites, and are believed to be free of rights, as long as no commercial use is intended. Leave feedback. A wee session long overdue! Remember Hazelburn is the lighter, unpeated, fully triple-distilled version of Springbank. And naturally, we've already found some Hazelburns that have been relatively smoky, fat and, as they say, assertive.

Seriously, that's the name of the Distillery. Colour: amber bronze. Nose: total dry, walnutty sherry, full of, well, of walnuts, metal polish, gunpowder gun that just shot , tabasco and Worcester sauce, smoked sausage, old red from Burgundy, mushrooms, moss, what we used to call 'civette' mature game animals , mutton, matches, concrete, old garage… This is, indeed, very complex, with a coaly smokiness.

A perfect example of 'good' sulphur if you will. A little glutamate-y. Mouth: in keeping with the nose, except that this has also got huge loads of salted liquorice, old cognac, indeed a lot of walnuts, truffles, marmalade, tobacco, even more smoked sausage I'd have been curious to try this at full strength, it must have been a monster.

Comments: I don't know if the distillate was lighter, the cask sure wasn't. Pretty extreme and spectacular, and perhaps a tad segmenting as they say in marketing. I'm on the good side of the fence. SGP - 90 points same as Angus. Colour: light gold. Nose: very pure, yet a tad metallic and herbal, with also some beach sand and some kelp, as well as rather unexpected whiffs of orange blossom. Tends to become really floral, with some fresh pollen and certainly a wee glass of limoncello.

A wee Springbanky fatness too, rather around old tool, engine oil… Just drops mind you. Lovely fresh and complex nose. Mouth: there, the Distillery's awesome dirty side and it's not even hiding. More engine oil, linseed, touches of soot and cigarette ashes, then gentler notes, lemon marmalade, elderberry syrup, a few mashy notes… I was about to mention salsify too, and mint, and aniseed, and liquorice.

Finish: medium to long, fresh, saltier, a little smoky once again, even frankly coastal towards the aftertaste. Oysters, lemons and champagne. Comments: high-definition make, just a tad less complex than the fantastic North Star. I'm a fan of this style. SGP - 89 points. Hazelburn 15 yo Nose: a much cleaner sherry when compared to the North Star, but it does have these tiny eggy notes indeed, engine oil, soot, suet, coal smoke, then sweeter notes, cakes, raisins, dried figs, black nougat, pipe tobacco, crude chocolate… This one's certainly the most Springbanky of them three so far.

With water: there, game sausages, high grouse, toffee, old red Bourgogne this time again, a little leather, pipe tobacco… Well, it sure is very oloroso-y. Mouth neat : it's as if someone would have blended the two previous ones, as it's got both the NS's animal dirtiness and the OB's cleaner, more coastal vibrancy for lack of a better term.

Wonderful marmalade, allspice, chocolate, tobacco, a little ginger, mushrooms, a drop of Maggi, lovage, lemons, a little brine… All that while it's gaining fatness too. Big baby. With water: this time it would rather become a little sweeter, but some kind of chalky gingerness is there too, truffle oil you pour that over any pizza and presto!

Even touches of PX that, we agree, shouldn't quite be there. The aftertaste is more on salted lemons, rather appropriately. Comments: an excellent so-called sherry monster with a distillate that's having its say too. One of the fruitiest distillates they have in Speyside, in my opinion, as long as we're talking western orchards and not mangos or passion fruits. Let's see what's arrived…. Mids French ad for Aberlour.

Ex-bourbon plus ex-oloroso, that explains the 'double' side. Those statements are really become boring, are they not? Did anyone beat Jura's 'Seven Wood' yet? Colour: gold. Nose: the name's a little lousy but the spirit is impeccable, malty as it should, with some cider, orange cakes, plus indeed many kinds of plums and some delicate honeyed touches.

Opening a family-pack of jelly babies and beans and crocodiles and baby Jesuses and stuff. Mouth: the low strength feels now, it's lacking voltage and feels a little wishy-washy.

Tea, peelings, paper, flour, leaves, that's it. Wishy-washy indeed. Finish: short and drying. Nice nose but the palate's very disappointing, only because of that lousy strength. Buck up! SGP - 78 points. They heard us! Yet again a story about bourbon and sherry. Colour: deep gold. Mouth: yes, there, some action at last, more roasted nuts, leaves, malty beer, cakes, teas… Perhaps some good Assam?

Finish: medium, leafier, drier. Darjeeling indeed. Maybe… Some marmalade in the aftertaste. Comments: now we're talking. Unless an A'bunadh… SGP - 83 points. Aberlour 'A'bunadh batch 69' Always a joy. Nose: this one's rather got more herbs, lovage, onions, chives, miso, walnuts, soy sauce, crude chocolate, mocha, coconut, macaroons, pistachio nougat… Fantastico, really. Why don't Scottish distilleries use old cars to welcome their VIP visitors?

As they would do in Champagne, with Krug's Rolls-Royces for example? Mouth neat : nut cakes and varnish, with a feeling of rhum agricole. Was that the plan? But boy is it strong. WIth water: very good, straighter, with once again a feeling of great rhum, leaves and stems, hay, something dry, peelings, citrus skins, bitters… Finish: long and tight.

It is not a luscious sherry bomb, as some much earlier batches would have been. Grassy, bitter aftertaste loses pointe here. Comments: most certainly one of the better batches, even if 66, the last one I could try, was a tad more to my liking. SGP - 86 points. But there, why bother… Colour: gold. Nose: cherries leading the pack this time, together with a little metal polish as we found in A'bunadh , gun oil, marrow soup, then rather amaretti and maraschino.

Something clearly Italian in this one. Even a little hazelnut liqueur, a thing that, I believe, only our Italian friends dare making. With water: you do get some Nut…a indeed.

Water may be needed. With water: could be that the A'bunadh is giving this one a hard time and that's my mistake. Cherry cake, bitter teas, coffee and chicory, stout, bitter beers… Indeed it would remain a little rough and tough. Finish: rather long, malty. Fruit stones, marc… Comments: hope they'll manage to replicate those flabbergasting old 'cube' bottlings one day. An extremely fine single cask, just a tad… tough and rough.

SGP - 85 points. As a former stamp collector when I was a kid, in the s, right , I cannot not enjoy this kind of thinking and labelling… Colour: gold. Nose: them and their compadres, they do it modern and right, no doubts about that. Cappuccino, latte, mocha, cassata, raisin rolls, strawberry jam, fig and quince jellies… Boy does this work. With water: cigars, leather couches, steaks, green peppercorns, bell pepper… Well not totally sure… Mouth neat : coffee liqueur Kahlua and pepper cordial.

Either this pepper will get toned down once water's been added, or it'll take over and kill the make, let's see… With water: luck was on our side, this works, but I'm still finding it a tad leathery and leafy, with a little too much bitterness. Those sherry hogsheads you know… Finish: long and caramelly, with some pepper and some leaves.

Comments: honestly I knew this would happen. Very lovely whiskies all around, but they would remain a little rough. It was tight but looks like A'bunadh won it; who said as usual, who? Maybe the landscape, maybe the clootie dumplings at Mackenzie's… Colour: white wine.

Nose: very oily, fat, on peanut and sunflower oils at first, then linseed oil, white asparagus, brake fluid and just leather polish. We're at the bone here, and the bone is wonderfully waxy and oily. The art of refill. With water: a wee tad leatherette-y, which is pretty Edradourian indeed. Now greatest of news, this is already 'new regime' Edradour. Wee whiffs of horse saddle too, which is lovely.

Mouth neat : all on green and white fruits over a waxy and oily core. Greengages, white pears, gooseberries, granny smith and white peaches dumped into a blend of sauvignon blanc and grape-pip oil.

With water: the grassier malt is firing back. Some bitter almonds, more oils too, and a feeling of, ach, err, naked Ben Nevis. Finish: long, tense yet fat, with many more oilinesses. Grapefruit skin and a little more bitterness in the aftertaste, may lose one or two points here.

Ha, points. Comments: Edradour au naturel, c'est assez magnifique. Come on, you do understand French. Nice statement, Sponge and Andrew S. Since this is Sunday and since we did brandies last week….

Nose: what a distillate, for crying out loud! Extraordinary notes of benzine, boat's spent engine oil, olives both green and black, anchovy paste, cane juice, liquorice… Amazing nose, one of the best in the Caribbean. But the truth lies on the palate, does it not… Mouth: what a magnificent olive-y, green, extremely liquoricy distillate!

Finish: shortish and yet, the distillate is utterly wonderful. Stunning liquorice. Comments: their thing of course, but some do get away with murder. Seppuku in your glass, really. SGP - 80 points. Now since we're here, let's do it… you may skip to the next one, having said that … Colour: gold. Nose: not much. Sweetened hay, perhaps? Other than that, nuffin' from nuffin'. Mouth: caramel sauce. Some kind of under-Don Papa, knowing that Don Papa's really very low already.

Finish: none. Movie-theatre's popcorn. Comments: a bullshit brand, very weak and nasty drink, rather a scandal, let's call Scotland Yard. SGP - 15 points. Serious stuff please… Hod on, what is this? Nose: nice agricole-y notes, plus some estery touches, olives, metal polish, dill and aniseed, liquorice, butterscotch… With water: nice, you would almost believe you're in Barbados FS , with added menthol.

What we call 'Zan'. Mouth neat : good, close-to-the-cane, herbal and mentholy, with some crystalised lemons and more aniseed, menthol and liquorice. With water: some no-quibble fat and estery rum, pretty liquorice-driven and frankly, a surprise. First time I'm hearing of Manutea. Finish: long, on even more liquorice, with a salty tang.

Comments: very good surprise, although it would not go in for subtleties in my opinion. Tahiti, you say? SGP - 81 points. It is a little complicated as there are two vintages and obviously two cask numbers and possibly other variations. If I remember well, Berry Bros. Colour: amber. Nose: floral, aromatic, easy, cane-y, with a little fudge and, yeah, flowers. Ylang-ylang, zucchini… Maybe a little thin having said that but I've always found my Mauritian rums a little 'thin' indeed.

With water: towards woods, sawdusts, cigars, coffees… Mouth neat : earthy liquorice, oranges, mint and caraway, then crude chocolate and coffee beans. Simple and straightforward, a little drying perhaps. With water: same, no changes whatsoever. Perhaps more liquoricy molasses. Finish: medium, with some thinness and yet some very pleasant orangey liquorice. Comments: not earthshattering but no quibbling either this time again. Of course not! Nose: of course.

Crushed anchovies, liquorice, old pine-y armagnac, roasted sesame and pistachio, very old Sauternes that went dry, sauna oils, and just whatnot.

Roasted pine nuts. Would tend to become more coastal over time, with also unexpected whiffs of vine peaches. Mouth: bingo. Amazing rotten fruits, brine, combava, lemons and wooden oils.

What it would lack is some extra-acidity, nervousness and verticality, no saying it would be wishy-washy of course, but you get the idea. After 23 years I would suppose it would tend to become a tad more urbane, perhaps.

Finish: long, salty. Comments: still a killer but it's interesting to see, and even touch the limits. SGP - 88 points. Serge informs me that this session will include Whiskyfun's th Highland Park tasting note. Quite an impressive milestone, the credit for which is entirely Serge's.

However, it's a good opportunity to underscore what I said last week about Highland Park remaining one of my favourite distilleries.

First up, an aperitif…. Unknown Whiskies. Not too sure about what these are, but let's try them with an open mind… Especially since some do bear the name of Henri Matisse. Nose: fresh, with rather a lot of sawdust and tea beyond a moderately expressive fruitiness. So, apples, then notes of lager. Kronenbourg, if you like. Does the job, especially if you like lighter beers.

Mouth: rather all right, light but not empty, with good fruits more apples, also damsons plus vanilla and biscuits. A few raisins from the sherry I suppose and once again a little sawdust and some toasted bread. Finish: short but clean and malty.

No quibbles, I've seen that they sell this one for very fair amounts. Comments: I think it's better than just 'average' — for the Ambassador's reception! As for what it is, it's a rather lighter Highlander, maybe Glenmorangie, or young Dalmore?

Colour: full gold. Nose: oranges indeed, Jaffa cake, marmalade, orange blossom water, English breakfast tea, honey, a wee touch of liquorice… Well I'm finding this really very nice, easy, fresh, rather profound, very well made. Could be Dalmore indeed. Mouth: starts well, almost as fresh and fruity, but it's soon to lose steam, with more bread crumbles, spent teabags, and even a little cardboard. A shame because it all started very well.

Finish: short, dry. Burnt caramel, burnt brown bread, tea. A few wee oranges in the aftertaste but that's way too late. Comments: I would guess the problem lies in the reduction here. Surely in the low strength and possibly in the way they achieved that low strength. The probably younger Epsilon kills it. Oh by the way, I'm absolutely not sure this is Dalmore! SGP - 75 points. Nose: a wee smoke and once again, a Dalmoreness, with yellow flowers, oranges, toffee and fudge, then a small meaty side and a little liquorice and mint.

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