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| Hi, you're in the Archives, June 2026 - Part 1 |
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June 4, 2026 |
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The World Sessions,
Four or five whiskies from the Far East |
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Daiking Distillery. We have already published this image, but we find it
so lovely that we are publishing it again (Daiking). |
We're avoiding, this time, the star countries that have already been recognised for years, such as Japan, Taiwan or even India (we know that’s not the Far East) … So today, we should be heading to Tibet, Vietnam, China and Korea… |
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Tsingtao ‘Year of the Loong’ (40%, OB, China, single malt, bourbon & Mongolian oak, 2024) 
It appears, according to Tsingtao (also makers of that famous beer that we find in all Chinese restaurants) that the first bottle of whisky produced on Chinese soil was made in Qingdao/Tsingtao, Shandong in 1912! Colour: full gold. Nose: it’s slightly earthy, mentholy and resinous at first, no doubt the influence of the mizunara. Rather expressive for a whisky bottled at 40%, before things become a little woodier, on fresh oak, with a few chalky touches coming along to bolster the earthy side. Mouth: lovely presence, fairly chilli-ish and resinous and in that sense rather ‘Chinese’, then more peppery. We really get the impression that this goes beyond 40% vol. In the background, stewed fruits, damsons, and even a curious all’arrabbiata side when it comes to the spices. Finish: rather long, on black pepper and cooked fruits. Still these slightly Italian flavours, one cannot help thinking of Marco Polo. Right. Peppery aftertaste once again. Comments: I rather like this! I do wonder whether at Tsingtao they also make beer casks out of oak. Ideas, ideas…
SGP:571 – 80 points. |
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Sadhana 2006/2019 (43%, OB, Tibet, single malt)
Here we are at the Huzhujinquan distillery, more than 2,500 metres above sea level on the Tibetan plateau. The barley itself comes from Tibet, it’s the ‘Hordeum vulgare himalayense’ variety. Pot still distillation, but rather unusual maturation, nine years in porcelain amphorae before four years in bourbon and French sweet wine casks. Colour: very pale white wine. Nose: an immediate lactic side, fresh bread, vanilla yoghurt, a little wet plaster, fresh butter (from Tibetan yak, perhaps), while on the fruit front, we find green plums… Mouth: this is very unusual indeed, with that same lactic side, slightly spirity, clay indeed, then a whole array of little berries, whitebeam, rowan, elderberry… The green plums then take over, just as on the nose. I have never tasted a whisky quite like this one, although with a little reflection there is a faint baijiu or even shochu side. Finish: the buttery and clayish side dominates proceedings, while the plums bring everyone into agreement right at the end. Comments: I rather like this, it’s hugely different and probably not something to compare with the great malts from the usual whisky nations. One would have loved to try this malt before casking in wood, purely ex-porcelain. In short, we like it…
SGP:552 - 80 points. |
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Vê Dê Di ‘Distiller’s Choice’ (43%, OB, Viet Nam, single malt, sherry, bourbon & new American oak) 
From Hanoi, Viet Nam’s first single malt whisky, made by charming people whom I met at the Hong Kong Whisky Festival. Colour: gold. Nose: this is more classical than the previous ones, there’s a little side, let’s say Glenmorangie-esque at first, with vanilla, soft citrus fruits, fresh bread, barley, very ripe apples, a few meadow flowers, yellow ones preferably… Then little wafts of crushed slate. Mouth: this time it’s fruitier than the Scots, more on very ripe small pears, apricots, with a very slight rubbery touch, a hint of tar, quince paste and orange with a gentle pepperiness, and perhaps a drop of juniper spirit. Finish: medium in length, fresh, with apricots and apples leading the charge. A touch of slate as a signature, once again. Comments: there’s bags of charm in this singular baby, which is inevitably very young. We rather like it a lot.
SGP:551 - 83 points. |
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The Chuan ‘Small Batch NO. D15’ (46.8%, OB, Pure Malt, China, finished in PX, 2025) 
Pernod Ricard at the helm, and one of the most beautiful distilleries in the world. Ever since we visited it last year (and simultaneously overdosed on Sichuan pepper), we’ve been eagerly awaiting the release of the first fully ex-mizunara single malt casks. In the meantime… Colour: full reddish gold. Nose: very PX, but in all the good ways PX can be, with cooked and candied fruits, prunes, raisins, dried figs, dates, all wrapped up in pumpernickel and very damp pipe tobacco. Clearly more international, more global than the previous ones, although in these times that is not necessarily a flaw. Light liquorice. Mouth (neat): entirely in keeping with the nose, winey in the good sense of the word, with an amusing A’bunadh side, even if that one is ex-oloroso. Which reminds me that we haven’t tasted A’bunadh since batch #80. Figs, dates, raisins, white pepper, speculoos, pipe tobacco and so on. Finish: fairly long, on similar notes plus Jaffa cakes. And of course, plenty of raisins. Comments: I preferred last year’s tremendous ‘Travel Retail’ version (bourbon, sherry, Chinese oak – WF 89) but let’s admit that for PX, the usual crutch of so many malts these past few years, this is frightfully well done.
SGP:651 - 86 points. |
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Kimchangsoo 2021 (52.7%, OB, Korea, peated, 1st fill amontillado, 498 bottles, +/-2026) 
Perhaps we shan’t insist too much on the fact that we adore little Kimchangsoo, at least the few expressions we’ve already had the chance to taste. They would not look out of place amongst the top new Japanese malts. Colour: full gold. Nose: psst, we almost feel as though we’re in California actually, amongst the better ‘new malts’. The alliance of peat and amontillado is disconcerting for about fifteen seconds – alright, three – but then everything clicks into place, burnt rubber and old walnuts, leather and tobacco, exhaust fumes (from an old Jag) and crushed pepper, dried seaweed and fresh ashes… This is goldsmith’s work, I’m telling you. With water: magnificent nutmeg, dried flowers, precious leathers (inevitably precious) and still those exhaust fumes. Ninety-nine percent of the planet hates them, but I adore these aromas, is that serious, doctor? At least their transposition into a whisky nose, not necessarily the original version, eh. Mouth (neat): direct impact, compact and coherent, it’s always perfect when that happens. High-ester Jamaican rum, tobacco, all-grain bread, drops of seawater, smoked meats, and above all peppers of every conceivable kind. With water: masterstroke, this is excellent, with that unexpected rye-like side mingling with modelling clay. Finish: long, fresher than expected, with the late but very noticeable arrival of little lemons. Comments: only flaw, absolutely no actual surprises here.
SGP:465 - 90 points. |
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Daiking ‘Cask Strength’ (54.2%, OB, China, Black Ink wine cask, +/-2026)
We’re back in Fujian, at nearly 1,600 metres above sea level. We’ve already tasted some very fine Daikings, such as the 2024 Double Cask (WF 87). Others, however, were a little less straightforward. Colour: deep reddish gold. Nose: blast, this works. The wine does not show as such, quite the opposite in fact, as we get a tropical side that rather recalls Amrut or Omar. Very ripe mangoes, papaya, vanilla fudge, buttercream, ripe bananas, pink pepper… With water: much the same, with jasmine and hibiscus joining in. Mouth (neat): too funny! Mango juice with honey and, above all, plenty of fir resin. Plus coriander seeds. This is by no means an ‘international’ malt in style and between us, all the better for that. With water: magnificent, and I do mean it. Pepper, blackcurrant, violet liqueur, parfait amour... You may well tell me that such things have no business in our whisky, but oddly enough, here it works. Finish: long, focused on pepper and coriander seeds, then blackcurrant liqueur. Comments: it must be said that Black Ink is a Californian ‘lifestyle’ wine with a rather dubious reputation. I find that, if it is indeed that one, Daiking has drawn the very best from it, and by quite some distance.
SGP:561 - 85 points. |
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June 3, 2026 |
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Full-on tasting de la muerte: Clynelish from nought to 42 yo
Not entirely convinced by this headline either, but Clynelish is Clynelish, and the older ones are becoming scarce. Let’s attempt a verticale… |
(WF Archive) |
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Clynelish 0 yo (62.9%, Milroy’s, Soho Selection, New Make Spirit, 2026) 
Okay, we have insisted often enough that we would dearly love to have more new makes from certain distilleries, if only so we may come here and grumble about them. That said, judging by the colour, this cannot be entirely new make, it must have spent a few months in refill wood. Unless it is the ‘gunge’ adding this hue, but we rather doubt that… Colour: sauvignon blanc. Nose: pear eau-de-vie, clay, brioche dough, orange blossom, and a few drops of bergamot liqueur. No real ‘waxiness’ at this stage, but that may yet arrive… With water: we move a little deeper into damp earth and wet soils, although the pear continues to rule the proceedings. Mouth (neat): wonderful eau-de-vie, Rochelt-style, or Windholz-style if you prefer Alsace. Or indeed some others, Miclo, Nussbaumer, Metté… In short, this is barley eau-de-vie, and it remains extremely close to pear throughout, with a slightly more floral and lemony side, plus even a faint touch of aniseed. With water: ah, there we are, the beeswax finally emerges, discreetly, alongside lemon juice, especially mandarin, and a little seawater. Proof indeed that the maritime side may well reside within the distillate itself rather than coming solely from maturation. Let us remember that the Scots maintain their entire nation is ‘maritime’ as far as maturation is concerned. Finish: long, on pear, oyster juice, apple juice… Comments: you see, casks are overrated, it is still the distillate that matters above all else. Well done Milroy’s.
SGP:741 - 88 points. |
Let’s move on to the serious stuff… |
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Clynelish 23 yo 2002/2025 (51%, Thompson Bros. for HNWS Taiwan 20th Anniversary, refill barrel, cask #238, 172 bottles)
Thompson Bros., 23 years, refill wood, why on earth would this go wrong? Colour: pale gold. Nose: beauty. Old copper coins, beeswax, mandarin peel, fresh panettone, drops of seawater. With water: pure Clynelish, fresh brioche, chen-pi, and tonnes of chalk drenched by heavy Scottish rain (pleonasm alert). Mouth (neat): that little pear side returns, which we might not even have noticed had we not tasted Milroy’s new make beforehand, but it is really the citrus fruits that rule the proceedings here, with even a fizzy side recalling certain ‘natural’ champagnes. Very dry, perhaps not for every palate (more for us) … With water: everything relaxes now, moving towards mandarin, olive, mezcal and chalk. Not much wax but amen to that. Finish: chalk, ultra-craft wheat beer, citrus fruits, champagne… Comments: it is always surprising whenever a malt displays this fizzy side, surely that must be our brains translating sensations into something else. No?
SGP:462 - 90 points. |
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Kittenish 25 yo 2000/2025 (52.8%, The Whisky Blues, ex-Caol Ila refill hogshead, cask #1426, 294 bottles)
Personally, I am not entirely convinced I would have revealed the cask’s previous occupant, namely Caol Ila. I find it slightly muddies the whole story in your head, because you immediately start thinking about Caol Ila, crabs, the Sound, the Paps, and the workers, few in number yet every one of them more charming than the last. Anyway, that is merely our opinion… And indeed, of course, Kittenish is Clynelish. Colour: white wine. Nose: there we are, the marriage between Clynelish and Caol Ila feels obvious, almost natural, yet you struggle to separate them. In short, it is beautiful, but it no longer quite feels like single malt, rather more like pure/vatted/blended malt. However successful it may be, it is simply not the same anymore. With water: indeed. Mouth (neat): and there we are again, Islay takes control. One had to expect it, how many litres of CI remained lurking inside that cask? Ashes and so forth. With water: same again, excellent, but this is blended malt. Finish: same again. Little touches of coffee. Comments: far be it from us to reject this baby, but this is not single malt, and even less so Clynelish. But it is a very excellent blended malt. I know, the label most certainly says ‘single malt’. I’ll add that I’m almost reassured to have found a spirit by The Whisky Blues that I liked ‘just a little less’. They are human after all.
SGP:464 - 86 points. |
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Clynelish 42 yo 1983/2026 (49.5%, OB, Rare Series, refill American oak hogshead, 160 bottles)
1983, that was 42 years ago already, really? Talking Heads’ heyday as well then, surely? Enough of these two-penny jokes, for us, Clynelish 1983 means wonders by Samaroli above all, and especially that combination of wax and citrus fruits that has never truly been rediscovered, let alone surpassed since. We believe we are ready… Colour: white wine. Incredible at 42 years of age, and above all a very good sign. Nose: stop everything immediately, this is magical, of ultimate precision, with polishes and beeswaxes as beautiful as a Rembrandt. In fact, you are almost standing inside Rembrandt’s studio itself, there are even wafts of linseed oil. Pure magic, it almost has you speaking Flemish, all that is missing now are the shrimp croquettes (private joke, deepest apologies). Mouth: no point resisting any longer, this is saline, oily yet taut, indeed full of mandarin and waxes, with the arrival of an unexpected yet magnificent chalk-and-pepper tandem. Pre-war white Graves, there you are. Finish: long and, above all, filled with miraculous bitters that join forces with the lemon. Many friends are not especially fond of bitterness, but for us they represent the salt of spirits, and therefore of life itself. Right. Comments: only one fear remains, that Diageo may no longer possess any 1983 casks. Besides, the Clynelish 1983s and their rare Brora 1983 cousins come from the same lineage, that of the lords (do not overdo it either, S.)
SGP:462 - 93 points. |
Right then, a little bonus dram, this should go down nicely… Well, perhaps not after such glories, but we’re afraid of nothing and burdened by even fewer scruples. Like you-know-who. |
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Secret Highland 14 yo 2008/2023 (53.4%, Acla Selection, Classic Series, sherry hogshead, cask #194553, 180 bottles)
Mind you, there’s no evidence that it’s actually Clynelish. Colour: white wine. Nose: light mint, fresh kougelhopf, green apple, gooseberry, barely ripe kiwi fruit. This is not exactly subtle, but we rather like it all the same. With water: fairly pronounced saponification this time, and it takes rather longer to fade away. We press on… Mouth (neat): very beautiful, very good, fresh, vigorous, oily yet taut at the same time, although with a rather unexpected bitter and more herbal side. With water: it rebalances itself like an albatross that has just landed (what?) yet that slightly exaggerated herbal side remains for us. Slightly exaggerated, we should stress. Finish: long, more saline, fatter, although not especially, well, ‘sexy’, as we used to say back in the previous millennium. Comments: perhaps not quite as wonderful as the White House’s new ballroom, but certainly in far better taste. Then again, that would hardly be difficult.
SGP:451 - 85 points. |
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June 2, 2026 |
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WF's Little Duos,
today indie Dallas Dhu
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What a joy it is to be able to compare two Dallas Dhus again, especially when the distillery — not functioning since 1983 — does not, after all, seem likely to reopen any time soon. I mean not merely “operational”, but truly with the equipment moving. Or “speaking/talking”, rather. You see what I mean…
Dallas Dhu was at the heart of the Roderick Dhu blend (advertising circa 1900)
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Dallas Dhu 26 yo (44.5%, Cadenhead, black dumpy, late 1980s)
The owners mentioned on the label were Benmore Distilleries, who had joined DCL/SMD around the turn of the 1920s and 1930s. I rather suspect this is a Dallas Dhu from the early 1960s, very possibly a 1962 since CAD later released a 62/93 and a few others, although it could just as well be a distillate from the 1950s. In any case, this bottle still bears Cadenhead’s Aberdeen address. Colour: pale gold. Nose: we immediately find the slightly metallic profile of many of those black dumpies, followed by sorrel, cooked spinach, then green walnut liqueur and tobacco. Leather too. It really is ‘old’, we are now quite far removed from modern malts. Hints of Parma ham, Maggi and mint syrup, perhaps even Get 27. Mouth: dry, very earthy, very much on tobacco, old copper coins and triple sec left languishing at the back of the bar since the 1980s. It then becomes increasingly dry, while the green walnuts remain close at hand. Finish: long and dry, rather like, let us say, a very dry Madeira, then rescued by peppery orange zest in the aftertaste. Comments: tremendous charm in this bottle, although if you were to pour it for casual drinkers who care little for whisky history, and we could hardly blame them, I rather doubt they would truly take to it. We, however, find it all very… charming. It also improves greatly with aeration. Oh, and a message for our casual-drinker friends, Dallas Dhu is not a Texan whisky (how smart was that again, S.).
SGP:362 - 87 points.
PS I discovered a little later that a back label stated 1962/1989. I really should read labels and friends’ comments before tasting. Thank you, Henrik! |
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Dallas Dhu 50 yo 1971 (43.7%, Gordon & MacPhail, Connoisseurs Choice Heritage Collection, Refill American Hogshead, +/-2022-2026)
G&M are great specialists of Dallas Dhu, having notably released another fairly recent 1971 50-year-old in their ‘Private Collection’, which we found absolutely flabbergasting (WF 92). It is not impossible, moreover, that the one currently in our glass is the very same juice. Colour: gold. Nose: Clynelish, come out of that bottle! Magnificent cooked and overripe fruits, joined by honey and beeswax. Then a few touches of furniture polish, zests, figs, orange blossom, little sultanas, candied mandarin… This is utterly beautiful. Mouth: magnificent freshness, minty and honeyed at first, then increasingly floral, then increasingly on cider and oranges. Right. In the background, a whole squadron of little herbs, circling around verbena and sweet woodruff. At no point do the 50 years make themselves felt, it is as lively as the sprightliest little roach. Finish: not tremendously long, and perhaps with a slight black tea side no doubt coming from the cask, yet that fruity and honeyed freshness remains miraculous. Comments: when the drinkability-to-age ratio is this high, you are inevitably entering a danger zone. What beauty, it merely lost a point in the finish. Indeed, we respect nothing.
SGP:651 - 92 points. |
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June 1, 2026 |
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The Time Warp Sessions,
Ardbeg under different names, and 30 years apart |
We had the utterly disproportionate ambition, as we’d done a few times in the past, of holding “remote Feis Ile” sessions on WF, but alas, the constraints of everyday life got the better of us this year. Still, that doesn’t stop us from enjoying another little Ardbeg duo. Say, 2003 versus 1973. Thirty years apart is quite something… |
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In front of the old RAF military target (or was it the Royal Navy?) that we discovered in the middle of Islay about twenty years ago. I don’t know whether it’s still there, but in some respects it’s a little reminiscent of certain Ardbegs. Even of the brand's rather military colours! |
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Kildalton 22 yo 2003/2025 (53.3%, The Whisky Blues and PK Spirits, 2nd fill bourbon barrel, 249 bottles)
Everyone knows Kildalton is Ardbeg, is it not. Colour: gold. Nose: all the glory of a second fill cask, allowing this baby to remain both mature and extremely close to the DNA of the distillate and distillery, namely an unstoppable combination of antiseptic and tar to start with, followed by wet chalk and beach sand. Not especially maritime despite that, at least for now. The very medicinal side would almost make you dab it onto any tiny wound that might occur. While opening an Islay oyster, for example. With water: a few small yellow citrus fruits emerge, alongside a few shellfish. Periwinkles, for example. Mouth (neat): more Ardbeggian than Ardbeg itself, powerful, oily, hugely tarry, with touches of acetone before salt gradually takes control. With water: magnificent tarry and rubbery bitterness, with a salty smoke that once again recalls peat-smoked kippers. There’s also a very amusing little ‘margarita’ side, the salt doing all the work there. Finish: long, remaining both fresh and full-bodied at the same time. And always that salted tar quality in the aftertaste. Comments: a pure Ardbeg for Ardbeggites, of which we are naturally part. All this with a thought for Stuart Thomson.
SGP:457 - 90 points. |
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Ardbeg 1973/1992 (56.1%, Scotch Malt Whisky Society, #33.14)
We had already tasted a 1973 at the end of April, a superb Duthie’s that reached WF 94. In any case, 1973 is one of Ardbeg’s great vintages, from that magical 1972-1973-1974-1975-1976-1977 series. Colour: gold. Nose: this is something else again, hugely marked by camphor, tar and new tyres, but also kumquats and bergamot, then seaweed of every imaginable kind, alongside those famous Wellington boots in at least size EU 45 and plenty of Barbour grease. Not forgetting eucalyptus. Magnificent. With water: green pepper, tiger balm, oysters and tar. Mouth (neat): much more lemony and medicinal than the 2003, therefore sharper, although admittedly it is three years younger. A little feeling of Provençal herbs on the barbecue, especially rosemary, drenched in lemon juice. With water: rather like chewing on bandages at first, then smoked lemon tart. Finish: long, even more lemony still, yet never losing the corpulence of these vintages. Comments: perhaps a little less spectacular than the RW Duthie for Samaroli from late April, but still at an extremely high level.
SGP:566 – 93 points. |
While we’re at it, a little bonus… |
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An Islay Kildalton Distillery 22 yo 2003/2026 (53.4%, Abyss & HNWS, Synergy Collection, bourbon barrel, cask #118, 251 bottles)
A joint bottling for Hong Kong and Taiwan, now that is rather pleasing, isn’t it. In any case, we are expecting something in the same vein as the Whisky Blues. Colour: gold. Nose: naturally, it’s close, just a little fatter, a little fruitier, yet every bit as medicinal. Everything else is there too, chalk, antiseptic, seawater, tar, riesling, champagne, lime and clay… With water: it becomes more fermentary and almost faintly gamey, while also showing plenty of paraffin and linseed oil. Rollmops as well. Mouth (neat): what class. Very fat indeed, almost thick and oily, although all of that is perfectly balanced by salted citrus fruits, Italian-style of course. With water: still enormously thick, almost liqueur-like despite the absence of sugars, with more and more pepper and even chilli emerging. Finish: very long and properly peppery by now. No idea where that comes from, but we absolutely adore this almost Sichuan-like side. The aftertaste becomes much more medicinal once again. Comments: a very different Ardbeg in the end, but difference is the spice of life, isn’t it.
SGP:467 - 90 points. |
Let’s not stop there, let’s have a younger one as well. But I promise, this will be the last for today. We’re staying in Asia, and also a little in the south of France… |
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Ardbeg 15 yo 2009/2025 (54.5%, Lucky Choice & Mateo Art, first fill Rivesaltes barrique, cask #90341, 90 bottles)
An absolutely brilliant label, although the combination of Ardbeg and Rivesaltes does sound rather more frightening, so let’s see… Colour: full gold. Nose: very much in a PX or even moscatel style, fruity, with dried apricots, quince and pear liqueur, tonnes of sultanas and, for now, rather little Ardbegness, although water may well change that… With water: not quite as much as expected… There is, however, an amusing lobster à l’armorican side, or even bisque (do you remember the Soup Nazi from Seinfeld?) Mouth (neat): it works very well on the palate, although the very sweet wine does seem to push the Ardbeg slightly in the direction of some Ledaig. Truly. Dried fruits and quite a lot of pepper. With water: genuinely better now, with a lovely sweet, salty and sour profile. Finish: long, on salted dried fruits splashed with a little balsamic vinegar. Comments: the sweet wine has clearly softened the distillate, and although we were a little worried at first, everything ended very nicely for this charming little winesky.
SGP:655 - 85 points. |
May 2026
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Serge's favourite recent bottling this month:
Glendronach 56 yo 1968/2025 ‘Bicentennial’ (44.9%, OB for Glendronach’s Bicentenary, sherry, 200 bottles, 2026) - WF 92
Serge's favourite older bottling this month:
Bruichladdich 15 yo 1969/1985 (54%, Gordon & MacPhail for Intertrade & Turatello) - WF 93
Serge's favourite bang for your buck this month:
Speyside (GL) 16 yo ‘Exceptional Cask #7’ (57.1%, Signatory Vintage, 100 Proof series, 1st fill oloroso hogshead, 2024) - WF 88
Serge's favourite malternative this month:
TDL 25 yo 2001/2026 (57.2%, Compagnie des Indes, Asia Exclusive, Trinidad) - WF 92
Serge's thumbs up this month:
Shindo 2022/2025 (62%, OB, for AF Trade, Dram Good Stuff & Courser of Woodland, Hong Kong, Mizunara, cask #10255) - WF 90
Serge's Lemon Prize this month:
Bowmore ‘Voyage’ (56%, OB, Port Casked, 2000) - WF 35 |
We would like to remind you
that we do not take prices
into account, except for the
“bang for your buck” category. |
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Best spirits Serge tried those weeks, 90+ points only
Ardbeg 1973/1992 (56.1%, Scotch Malt Whisky Society, #33.14)
An Islay Kildalton Distillery 22 yo 2003/2026 (53.4%, Abyss & HNWS, Synergy Collection, bourbon barrel, cask #118, 251 bottles)
Kildalton 22 yo 2003/2025 (53.3%, The Whisky Blues and PK Spirits, 2nd fill bourbon barrel, 249 bottles)
Clynelish 42 yo 1983/2026 (49.5%, OB, Rare Series, refill American oak hogshead, 160 bottles)
Clynelish 23 yo 2002/2025 (51%, Thompson Bros. for HNWS Taiwan 20th Anniversary, refill barrel, cask #238, 172 bottles)
Dallas Dhu 50 yo 1971 (43.7%, Gordon & MacPhail, Connoisseurs Choice Heritage Collection, Refill American Hogshead, +/-2022-2026)
Kimchangsoo 2021 (52.7%, OB, Korea, peated, 1st fill amontillado, 498 bottles, +/-2026)
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