Here is a whisky you have probably not heard of before, from a distillery you’ve probably not heard of before. At least I had not heard of either before my friend Mike offered me a sample from his bottle. Mike spends a lot of time in Montana—in his cabin, working on his manifesto—and the distillery, Glacier Distilling, is a Montana micro-distillery. You can read more about them and find out more about their products on their website. What you won’t find there is any mention of this particular release, Swiftcurrent. I certainly didn’t. Only 742 375 ml bottles were made and I believe they were only available at the distillery. The whisky is said to be 3+ years old, which I think we can take to mean that most of it is just about 3 years old. And as per the back of the bottle it was matured in quarter casks. Young whisky from a micro-distillery, matured in small casks? Sounds like a recipe for disaster. But you know me, I always assume the best. Let’s hope this doesn’t let me down. Continue reading
Let’s close out the week’s whisky reviews with yet another K&L exclusive. On Monday I reviewed a Tamdhu 19. I liked it, thought it was very drinkable indeed, but was not blown away by it. Today I have a Ben Nevis that is a year younger. As regular readers of the blog know, I am generally a big fan of contemporary Ben Nevis. The distillery’s malt usually provides a very unique mix of fruit, malt and a characteristic funk that is very hard to describe. Will this one be in that vein? I certainly hope so. Let’s see.
Ben Nevis 18, 2001 (52.8%; Old Particular for K&L; refill hogshead; from a bottle split)
Nose: Takes a few seconds to open up and then there’s some lemon with a prickly, peppery mineral note alongside. Below that is some malt, some sweet notes of vanilla and cream and just a bit of that Ben Nevis gasoline funk. As it sits richer, muskier fruit begins to gather in the background but doesn’t quite pop out—maybe with more time? Well, not so much with time but with water there’s sweeter fruit (peach?) and it melds nicely with the malt and the cream. Continue reading
There are a lot of things I post on the blog that most of my old whisky readership has no interest in: recipes, restaurant reviews, pictures of markets, reviews of old blended whiskies. Accordingly, here is a review of a Black & White released sometime in the late 1940s or early 1950s. I expect it will be enjoyed by the tens of visitors who also read my review of a late 1940s/early 1950s Ballantine’s back in December. As for myself, I will be happy if I like this one as much as I liked that one. This is not actually my first review of a Black & White from the days of yore. Back in 2013, just a few months into the blog’s existence, I’d reviewed one from the 1960s. That was an unscored review but my notes indicate that I quite liked it. Let’s see how this one fares.
Black & White (43.4%; Late 1940s/Early 1950s release; from a bottle split)
Nose: Mild sweet notes (orange) mixed with putty and a decent whack of peat (though not medicinal). The peat gets more organic as it sits (dead rat). Some brine in there too with time. Gets maltier with a few drops of water and some mildly honeyed notes emerge as well. Continue reading
Another week, another K&L exclusive. This here is a 19 year old whisky from another distillery I haven’t had a lot of; again because there hasn’t always been such a huge amount of its malt out there, certainly not in the US. I’m one of the few people who enjoyed the old Tamdhu 10 from 10-12 years ago but haven’t followed it since it got the Coke bottle-style redesign. Actually, I just looked up the official website and it appears the current 10 year old is a limited edition being sold for the very reasonable price of £120. For reference, the old 10 yo used to be available <$30. (In fact, as I think about it I may still have a bottle of the old 10 yo—perhaps I’ll open it next month.) The regular lineup now includes a 12 yo and a 15 yo plus a couple of NAS releases. If you have tried any of these please write in below to let me know if I’m missing an experience I shouldn’t miss. Meanwhile. I have reviewed a few indie Tamdhus of this approximate age before (see here and here for the two most recent). In fact the last one I reviewed was also in the Old Malt Cask line—part of the release commemorating the 20th anniversary of the label—and I quite liked it. Will this be as good or better? I hope so. Let’s see. Continue reading
I’ve only reviewed three Aultmores prior to this one, all in 2017 (here, here and here). I’d love to say that 2020 will be the year when I get my Aultmore review count into the double digits but there’s not very much Aultmore out there to be reviewed—very little that’s available in the US at any rate. A pity, as I’ve liked all the (few) Aultmores I’ve tried, even if none have gotten me very excited. Will this—the oldest I’ve yet tried, from the reliable indie outfit, Maltbarn—be the one that gets me very excited? I certainly hope it won’t be the one that I don’t like at all. Let’s see.
Aultmore 21, 1997 (50.7%; Maltbarn; bourbon cask; from a bottle split)
Nose: Fruity ex-bourbon goodness with apple cider, pear and lemon. On the second sniff there’s some malt and a slightly grassy note along with a bit of candle wax and a touch of white pepper. The fruit gets muskier as it sits (pineapple). With a few drops of water there’s a sweet floral note to go with the pineapple. Continue reading
Last month I reviewed whiskies from Port Ellen and Brora. Here now is a whisky from another distillery that closed in the early 1980s but whose post-closure releases have not developed the aura, on the whole, that the whiskies from Port Ellen and Brora have: the Lowlands distillery, Linlithgow/St. Magdalene. I’ve only reviewed two other Linlithgows (and not had very many more than two). At the time of my first review (also of a 1982 distillation), I noted that I did not know if anything distinguished the malt released under the Linlithgow name from that released as St. Magdalene. Almost six years later, I still don’t; if you know the answer, please write in below. This particular Linlithgow was released in 2011 or 2012 by Mackillop’s Choice. I’m not entirely sure if Mackillop’s Choice is still on the go (another question for the better informed to answer)—at any rate, I don’t see any 2019 releases from them on Whiskybase and there were only a handful in 2018. Anyway, let’s get to the whisky! Continue reading
The Singleton of Glen Ord is the Singleton release Diageo sends to the Asian market. Or at least it used to. Does it still do so? Is the Singleton series still on the go? These are questions for more informed people to answer. I did note that Diageo put a Singleton of Glen Ord 18 on their special release roster last year—though I don’t believe I’ve read any reviews of it. Anyone know what it was like?
I’d planned to review it when I first put it on the possible reviews list a few months ago. But LV33’s comment denigrating it put me off—I am a very impressionable sort, you see. But the sample sat around making sad eyes at me and I was no longer able to avoid it. Here, therefore, with some trepidation is my review.
This Littlemill is one of the older casks in K&L’s 2019 run of exclusives. As a 29 yo from 1988 the latest it would have been bottled would have been in 2018—I guess it just took a while to get to California. It may also be the oldest Littlemill I have had from the large parcel of late 1980s/early 1990s casks of Littlemill that began appearing from independents in the first half of the last decade (see here and here, for example). Most of those have been very good, with a big dose of fruit balanced nicely with oak and malt, with none of the funkier notes that can sometimes overwhelm Littlemill. Let’s hope this one is in that vein as well.
Littlemill 29, 1988 (55.%; OMC for K&L; refill hogshead; from a bottle split)
Nose: A little spirity to star. After a few beats there’s a funky mix of malt, a light rubbery/plasticky note (a new beach ball) and lime peel. As it sits some sweeter fruity notes begin to emerge but don’t quite pop—some vanilla with them too. With more time there’s cereal and the fruit gets muskier. Less funky, more fruity with a few drops of water. Continue reading
Last month I reviewed a Bowmore 14, 1996 bottled by A.D. Rattray for BevMo. This is not that Bowmore 14, 1996. It is another one bottled at the same time but which for some reason does not show up on Whiskybase or have much of any other kind of trail online. I purchased a bottle in the Hollywood BevMo not too long after it was released and finished it not too long thereafter (before starting the blog). As per my spreadsheet I liked it a lot. Reviewing the other one reminded me of this one and the likelihood that I had saved a 6 oz reference sample of it—as used to be my practice back then with all bottles I owned.Sure enough, when I looked there it was. And here now is a formal review.
Bowmore 14, 1996 (59.1%; A.D. Rattray for BevMo; bourbon cask 960029; from a reference sample saved from my own bottle) Continue reading
Okay, let’s make it three full weeks in a row of reviews of peated whiskies. Like Monday’s Ardmore and Wednesday’s Brora this does not feature full-throated Islay-level peat. In fact, it’s not from the Highlands or even Scotland. But it’s from a distillery whose whisky these days is as scarce as Brora’s: Yoichi, all the way from Hokkaido in Japan. Bottled by the Scotch Malt Whisky Society, this is easily the oldest Yoichi I’ve had—and it’s another sample that I have sat on for a really long time, for no reason that I can determine. I really liked the last 1987 I had (this 23 yo bottled by La Maison Du Whisky) and am hoping that this will be at least as good. The only thing giving me pause is that it was matured in a virgin oak puncheon: 26 years in virgin oak (if this wasn’t a finish) seems like a really long time. My suspicions of of the last virgin oak cask I reviewed (this Glendronach) were proved accurate and this one spent a decade and a half more in the cask. Let’s see if it somehow escaped the curse of over-active oak. Continue reading
Speaking of Highlands peat, here’s a Brora. While Ardmore is in the eastern Highlands (some would even say the Speyside), Brora/Clynelish is located in the northern Highlands, well north of Inverness (though not quite as far north as Wick). The old Brora distillery, shut down in 1983 along with so many others, is, as you probably know, in the process of being revived (along with Port Ellen). We stopped at Clynelish on the way to Orkney in 2018 but didn’t have time to do a hard hat tour of the Brora premises. Somehow I don’t think I’ll get the opportunity again. I also don’t think I’m going to have too many more opportunities to drink the whisky produced by the old Brora (which was itself the old/original Clynelish distillery) as it’s now all priced well above my pay grade. I have a few samples and one unopened indie bottle left and that’ll be it. So it goes.
This is an official release. It was the seventh, I think, in Diageo’s special releases of Brora, and the first and only 25 year old released in the series. From what I can tell it has a more up and down reputation than the 30 year olds released before and after it. I’m curious to see what I make of it or if I find it appreciably different than the 30 yo 5th and 6th releases that I have reviewed. Continue reading
Oh no, it’s another peated whisky. For a change, however, it’s a very recently released whisky and in fact it may still be available—yes, I checked, it is. It’s another from K&L’s recent parcel of exclusives from the Laing companies. As you know, some of my reviews from this batch have endeared me even more to K&L’s staff. What can I say? I’m easy to love.
Anyway, Ardmore: usually good, and usually not very much of it available from the distillery’s owners. Last year I reviewed a 22 year old released to mark the 20th anniversary of the Old Malt Cask line (another Laing property) and really liked it. This one is about the half the age of that one. It’s from a barrel which might bode some risk of over-oaking—barrels are smaller than hogsheads—but it’s a refill barrel. I’m a fan of Ardmore’s brand of fruit and highland peat. Let’s hope it’s on display here. Continue reading
Let’s make it two weeks in a row of reviews of peated whiskies. This also rounds out a week of reviews with terrifically low utility. On Wednesday I reviewed a Caol Ila sold exclusively at the distillery in 2017; on Monday I reviewed a Port Ellen released in 2011. Today I have a Longrow 14 that was released in 2010. The last Longrow 14 I reviewed was from the 2011 release, so I appear to be going backwards in time. Someday I hope to review one released less than nine years ago (I don’t seem to have any in the stash). If you’ve had a more recent release perhaps you can tell me if my notes on the 2010 and 2011 releases track with what the 14 yo is like now. Okay, on to the review!
Longrow 14, 2010 Release (46%; from a sample from a friend)
Nose: The usual Longrow goodness. That is to say, sweet, mineral peat along with a bit of coal smoke and below all of that lemon and salt. The lemon gets more preserved as it sits and there’s some savoury gunpowder. A few drops of water brightens the lemon up a bit. Continue reading
A few weeks ago I reviewed the Lagavulin Distillery Exclusive from 2017. Here now is the Caol Ila Distillery Exclusive from the same year. (Neither of these were “fill your own” casks”.) I visited Caol Ila as well in June 2017—as with the Lagavulin exclusive, I don’t believe I saw this on the shelves at the distillery either. The Lagavulin was made in a somewhat complicated manner, involving moscatel casks (which used to be/is the cask type used in the Caol Ila Distiler’s Edition). I’m not sure, however, how this one is made—Whiskybase does not say. It would be fitting if this involved PX casks (which is what the Lagavulin Distiller’s Edition is “finished” in). I don’t mean to give Diageo any ideas for future releases though; on the other hand, if something like this starts happening I hope you will be willing to serve as witnesses in my intellectual property infringement suit against them. Okay, enough folly! Let’s get to the whisky itself and see what it’s like.