 |
 |
| Hi, you're in the Archives, September 2025 - Part 2 |
| |
| |
| |
September 20, 2025 |
|
  |
13 Ballechin to celebrate 200 years of Edradour
(and my own birthday) |
Serge is standing in for Angus this Saturday, just this once. We hope you’ll forgive us. |
We love Edradour, it’s truly one distillery that proved, not just on the paper but through nose and palate, that not everything is going downhill in the world of single malt Scotch. We still remember the 10-year-old bottling from the previous owner, Campbell Distillers, which was, let’s say, a trifle soapy and rather a little feinty in the late 1990s. Yet, and this is not widely known, Edradour’s malt had actually been the most expensive among blenders back in the 1960s.The distillery was taken over by Andrew Symington of Signatory Vintage in 2002, and as the new distillates — post-2002 — began to make their mark, the quality shot up dramatically. In our humble rankings, it moved consistently from the 60–69 point bracket to the 85–89 point range, if not higher. Incredible! Well, perhaps not that surprising. |
 |
That said, there’s one variant that has always stood out, not least because it wasn’t produced under the previous owners, and that’s the peated version, Edradour's Longrow, named Ballechin, in tribute to a very old distillery from the region that closed in 1929. Even when matured in casks that might seem improbable, including some wine casks, in my book Ballechin always holds its own. |
|
|
We’re going to put that to the test once again today, with versions bottled quite recently or over the past few years.
Just a heads-up: Ballechin typically comes in at 50ppm peat!
I nearly forgot, Edradour is celebrating its 200th anniversary today, and as for me, I’m turning 35 on this very day too. Okay, add another 30 to that. So really, these little Ballechins are my own birthday present to myself.
There will certainly be quite a few versions matured in wine casks, but it's true that this technique is perfectly mastered at Edradour – at least, that’s what we found at tastings. And while they may be rather 'creative', they are at the very least true connoisseurs of wine. Let’s dive in, randomly, as we like to do. We’ll kick things off with an indie bottling… |
|
Ballechin 18 yo 2003/2022 (48.5%, Whisky Sponge, refill sherry butt, No47, 353 bottles) 
A cask sourced from… Signatory Vintage! So, this is a semi-official, or semi-independent, depending on how you look at it. Colour: amber. Nose: this smells like greedy peat, a concept we’ve just now invented for my birthday. As if someone had walked some cakes through a fireplace. There’s also strong cough syrup laced with honey and an ashtray brimming with fat cigar butts. Feels a bit capitalist, but all in all, I’m very much into it. Mouth: it’s fairly massive and, more importantly, very different from all the other celebrated peaters, except perhaps for a few stray Ledaigs. Balsamic touches, mixed peppers, soot, smoke, ashes, and then more and more of those… meat-stuffed cabbage rolls, even Brussels sprouts. So yes, there’s a rather farmy side to this one, which we like a lot, although it’s quite different from the farmy notes of Brora, for example. Finish: long but balanced, almost elegant. Leather and pepper, some bitter oranges, and salted liquorice as the final flourish. Comments: this is fairly spectacular. It was clever to reduce it to 48.5%, it’s made it almost civilised. ‘Almost’, we said.
SGP:567 - 88 points. |
Right, after that introductory malt, let’s try to pick up the pace, with another 18/2003… |
|
Ballechin 18 yo 2003/2021 (51.3%, OB for The Whisky Exchange, refill hogshead, cask #165, 285 bottles)
Colour: chardonnay. Nose: fine and precise, on chalk and other white soils, flint, and just a hint of ham fat. That too could very well be a Ballechin marker. With water: toasted sesame oil! Love that. Mouth (neat): not much sherry, rather a chiselled profile, on old aluminium army pans and green apple, gradually rounding out with smoked honey and even a touch of vanilla. Considerably simpler, but at least as charming as the previous one. With water: turns more mentholated. Some green Chartreuse. Finish: long and saline, though narrow, which works in its favour here. Comments: a slightly gentler version, despite the higher wattage. Excellent overall.
SGP: 556 - 88 points. |
Just a reminder, 2003 was Ballechin’s first vintage. A fine debut! Let’s carry on with 2004… |
|
Ballechin 18 yo 2004/2022 (49.7%, OB, Port Cask Matured, cask #202, 257 bottles) 
Port and peat—that, in my modest experience, is often where things start to go wobbly. Colour: amber. Nose: let’s just say it screeches a little, but it’s fine, we’re not entirely in that dreaded mix of blackcurrant and raspberry jelly with cigarette ash, especially since the age here seems to have softened and rounded things out rather nicely. All those clashing aromas have started to merge, which is not usually the case with the countless ‘finished’ versions out there. I mean generally, across Scotland. Mouth: actually rather good, the red and black berries are very much present, but more in the form of slowly stewed preserves bubbling away in a copper cauldron (really?). Let’s say a little berry tart served with a cup of very tarry lapsang souchong. Finish: arrival of a few citrus fruits, especially blood oranges. Comments: not quite my thing stylistically, but probably one of the best peated + Port combos I’ve tried over the past twenty-five years. Now back then, stuff like this didn’t quite exist, ha.
SGP:756 - 85 points. |
|
Ballechin 16 yo 2005/2022 (57%, Whisky Sponge, exclusive for Edradourian Knights, 2nd fill Sauternes barrique, cask #337, 238 bottles)
Once again, a semi-official—or perhaps the other way round. Sauternes can work with peat, especially in second fill. It can also be a complete disaster. Colour: amber. Nose: the miracles of second fill, here a delicate finesse of peach aromas, fresh pineapple and quince, all blended into a fully integrated smokiness and a touch of soft garden mint. With water: a few petals of dried rose, let’s say three of them—the rest stays very much in line. Hints of wormwood. Mouth (neat): who’s been running apricots through the smoker again? Joking aside, this really feels like the invention of a new aroma, more like a fruitier cough syrup than a simple layering exercise. With water: a slight two-step effect, hints of lychee and rose in lapsang souchong. We’re moving more clearly into oriental territory. Finish: long, with the return of the key players—the apricots. Smoked, of course. Comments: a faint touch of rose cake in the background, but this is very good indeed.
SGP:656 - 87 points. |
|
Ballechin 14 yo 2007/2021 (56%, OB for Les Amis du Cask, 40 months Vouvray matured, cask #801, 298 bottles)
First time I’ve heard of Les Amis du Cask, but I’ve no doubt they’re lovely people. Something quite interesting here: the juxtaposition of ‘matured’ and ‘40 months’ clearly shows that once you go beyond 3 years—so, 36 months—you’re allowed to call it a maturation rather than a finishing. So, when a label says, ‘matured in sherry cask’, for instance, that doesn’t necessarily mean it’s been ‘fully matured’. Many Speyside distilleries play that game, for example. Here, it’s crystal clear! But then again, they make dry wines as well as sweet, even fortified, and even sparkling wines in Vouvray, so which is it? Colour: white wine. Nose: it’s less fused than the Sponge Sauternes, livelier, almost herbal, with notes of liquorice wood and a hint of coconut. Quite intriguing. With water: damp earth, chalk, fresh cement—love that. Mouth (neat): sweeter at first, more ‘chenin blanc’, peatier too, with a touch of rather tense aggression coming through after a few seconds, all on grapefruit. With water: the grapefruit remains, and salinity starts to build. Finish: citrus peels, amaro, ginger tonic, Noilly. All in all, something of a ready-made Scottish martini. Comments: very nice indeed.
SGP:566 - 86 points. |
By the way, sometimes we don’t mention the peat when it’s obvious. Just check the SGP index at the end — when the P is high, it means it’s very peated! |
|
Ballechin 14 yo 2008/2022 (61%, OB, Grand Arôme Cask Matured, cask #226, 480 bottles)
A rather burly little bird with a fine moustache told me this was an ex-Savanna cask—which is good news, of course. We've often dreamt of peated malt + high-ester rum blends, and here comes just such a configuration. Colour: white wine. Nose: very disappointing, precisely because we were expecting it. I know, that makes no sense, but there are zero surprises here, the combo just works perfectly. It’s both brutal and refined, very smoky and heavy on varnishes, all brought together with glorious bitter almonds and olives. With water: same but now with mosses, ferns and pine needles. Mouth (neat): perfect. Sublime tension, freshness, majestic peppers… and those acetone-and-ash-laced olives! With water: it slaps you twice and you ask for more. It’s the worst. Finish: long, taut as a fishing line that's just hooked some salmon, not far from Pitlochry. Well then… A drop of limoncello in the aftertaste. Comments: yes, this is a totally implausible trans-genre premix on paper. But my, is it good.
SGP:566 - 89 points. |
|
Ballechin 16 yo 2005/2022 (54.4% Dramcatcher, 2nd fill sherry hogshead, cask #342, 255 bottles)
Colour: deep gold. Nose: a little medicinal at first, like a glass of, say, Berocca, then moving more towards sticking plasters, with marzipan and damp hay as well. It’s interesting and different. With water: fir resin and, above all, very dark, moist potting soil. And mushrooms, naturally. Mouth (neat): more precise, peatier, more on bitter oranges, gentian, pepper, lemon zest, clove… With water: orange cake, smoked, peppered, salted. Or something of that ilk. Finish: fairly long, on savoury Bahlsen-style snack biscuits. Comments: does the job perfectly, though perhaps without the flourish of some of the earlier ones. Excellent, nonetheless.
SGP:555 - 85 points. |
Right then, a brand new one… |
|
Ballechin 12 yo 2012/2025 (57.2%, Signatory Vintage, Cask Strength Collection for LMDW Itinéraires, 1st fill oloroso butt, cask #421, 564 bottles)
This one’s just out, being released for Whisky Live Paris at the end of the week. Colour: amber. Nose: 1st fill perhaps, but it’s very lively, on bitter almond, equally bitter orange, green walnut, and a firm whiff of metal polish. It’s also very medicinal. With water: herbal teas, eucalyptus, walnut husk, and a packet of bidis—got a light? Mouth (neat): reminds one of some youthful old-school Ardbegs in this style, but this Ballechin is a touch more brutish, thicker than on the nose, spicy, on leather and especially dark chocolate. With water: like an orange marmalade, only more complex, brighter, spicier, and, above all, more liquid. Ha. Excellent. Finish: long and spicier still, ginger, cinnamon, pepper, fir wood… Comments: this heavy-hitting, spicy, almost domineering side might feel intimidating, but we surrender. Gladly.
SGP:467 - 87 points. |
|
Ballechin 12 yo 2013/2025 (48.2%, OB for LMDW Itinéraires, 1st fill Monbazillac hogshead, cask #802, 355 bottles)
A very traditional sweet wine, rather old-fashioned, some are middling, but the best can be quite superb. Colour: gold. Nose: honey, mandarin, and English cigarette smoke. I say English because I don’t believe Scotland ever had its own cigarette brands, did it? That’s all, and that’s plenty. Mouth: killer. Smoked mandarins, heather honey, orange liqueur, pipe tobacco, coriander seeds. Finish: same, just a tad more peppery. Comments: dangerously charming, it goes down far too easily. Sublime fruity peat, not a phrase we use lightly. The sort of thing that might just re-boost Monbazillac’s reputation.
SGP:765 - 89 points. |
|
Ballechin 12 yo 2013/2025 (48.2%, OB for LMDW Itinéraires, 1st fill Jurançon hogshead, cask #810, 341 bottles)
Sweet Jurançons belong among the greatest dessert wines in the world, provided you pick the right estates—though there’s not much rubbish around. We could make recommendations, but this is neither the time nor the place. Colour: gold. Nose: very close to the Monbazillac version. Perhaps just a tad more floral? We’re already nit-picking… Mouth: forget it, it’s just plain excellent. Sublime citrus over finer peat than expected. Unless the two elements have softened one another. Apricots and lemons, wow. Finish: long and a little more rooty than the Monbazillac’s, but still in the same ballpark. Comments: you could pour yourself a double magnum of each and still not decide whether the Jurançon or the Monbazillac wins. Life can be hard sometimes.
SGP:655 - 89 points. |
In short, Edradour shows great mastery indeed in using sweet or dessert white wine casks. Even if the word ‘hogshead’ might sound a bit funny — after all, no one in France uses hogsheads. Not even whisky distillers, ha. But Scottish coopers are smart and skilled. |
Let’s keep going; after all, it’s a double celebration… |
|
Ballechin 10 yo 2013/2023 (57.7%, OB, LMDW New Vibrations, 1st fill bourbon barrel, cask #20, 223 bottles)
Here we should be closer to the distillate itself, without wine—great or otherwise—blocking or diverting the path. Colour: pale gold. Nose: here we are, nature in its purest form, delicate, chiselled, on grist, chalk and ash, with lemon and apple lingering in the background. With water: zero (zero + zero) change. Mouth (neat): terrifyingly compact. Lemon, rubber, lapsang souchong. That said, the rubber might be a touch heavy, no? With water: actually not, the water relaxes it all and brings out salted lemon juice mixed with Riesling and Sauvignon Blanc. Since we were speaking of white wine… Finish: fairly long but narrow again. A real comet. Lemon and grist. Comments: not the most complex, even slightly stripped back aromatically, but there’s nothing out of place either. Tricky to score, especially after those improbable yet superb Jurançon and Monbazillac bombs.
SGP:566 - 86 points. |
|
Ballechin 15 yo ‘Second Secret Edition’ (48.5%, Whisky Sponge, 121 bottles, 2021)
A label quoting Paul McCartney—that’s not something you see every day, but reliable sources say The Sponge was a fan of Sir Paul. As are his new impersonators. Colour: Nose: fir needles and honeydew, alum stone, small apples from an old orchard. Mouth: now this is very good. Apples, roots, sea water, green olives, oysters… This time there’s clearly an Islay accent, though I’ve no idea where it’s coming from. I could ask the Sponge, but the Sponge no longer exists. Finish: long and perfect, like a Russian symphony (pre-Putin). Comments: what can one say, it’s rather magnificent and crosses Scottish regional lines, from Islay to Mull with a detour through Campbeltown.
SGP:467 - 89 points. |
|
Ballechin 2010/2022 (59.1%, OB for Navigate World Whisky, 2nd fill Marsala, cask #288, 255 bottles)
A version for South Africa. We really must head to South Africa one day. Since visiting the south-west of Sicily, mind you, our regard for Marsala wines has risen sharply—especially those from Marco de Bartoli. Colour: white wine. Nose: seems to be a Marsala in the fino, or perhaps vin jaune style, tight, dry, on flint, limestone, green apple… The combination with Ballechin works, no question. With water: washing powder, wet slate, paraffin, and so on. Mouth (neat): simply very good, very powerful, full-throttle, though just a touch austere at this stage. With water: bitter-salty almonds, natural white wine, drops of seawater… Finish: long, very close to raw materials—barley and dry wine and such. Comments: let’s make a vintage 1980s-style remark, just for fun: it’s not quite as sexy as Brigitte Bardot, but it’s as alluring as a voluptuous Ferrari fresh from the factory. Shame on us.
SGP:466 - 87 points. |
We’ll stop here, that makes 13 Ballechins, and 13 is the perfect lucky number. Here’s to the next 200 years of Edradour! |
| |
September 19, 2025 |
|
|
All the extremes of Talisker |
Opposition to the demolition and reconstruction of the Carbost distillery appears to continue stirring local communities, who — according to The Herald — still seem firmly against it. Let’s hope the owners won’t tear down the old distillery before being 100% certain they’ll be able to build the new one. But we doubt they’d be quite so short-sighted, wouldn’t you agree On a different note, the gastro restaurant project with The Three Chimneys still seems to be on track, although we could be wrong about that.
It remains to be seen whether Talisker’s current production capacity is being fully utilised these days. That could potentially change things on a broader scale, but again, it’s all pure speculation, even if we do know there have been quite a few “pauses” here and there, globally. Especially considering that whisky stocks in maturation have apparently increased by 40% over the past five years for the group as a whole. |
Classic magazine ad, France, 2001 |
Anyway, we’ll see. In any case, we’d much rather enjoy their whiskies than speculate about the inner workings or future of one brand or another. So, let’s get to it, shall we? |
|
Talisker 'Skye' (45.8%, OB, +/-2025) 
It's been seven years since we last tasted this little NAS from the entry-level shelf. Fair to say that the last time, back in 2018, I found it rather underwhelming (WF 77), especially when compared with the stunning 10yo (WF 90) that we tend to follow almost every year. Angus liked it even less than I did (WF 76). Colour: gold. Nose: it’s fairly rough, salty, but also a tad vinegary and acidic, with an odd combo of smoke and apple juice, soon joined by a vaguely sour sort of vanilla coconut. Really quite strange, almost a bit flat or stale on the nose. Mouth: clearly not as dramatic as in 2018, perhaps they’ve tweaked the recipe a touch. Loads of seawater, still a drop of vinegar, then a note of soaked sawdust and, eventually, custard that clashes somewhat with the briny smoke. Finish: the ‘plank’ comes to the fore, but the sea and the smoke remain firmly in place. Comments: not entirely my cup of malt, but it does seem a notch better.
SGP:365 - 78 points. |
In any case, this Skye was only ever meant as an aperitif… |
|
Talisker 'Storm' (45.8%, OB, +/-2025) 
A vatting of casks meant to reinforce Talisker's classic character. We rather enjoyed the last version we tried back in 2022 and certainly found it much better than ‘Skye’ (WF 84). Colour: gold, paler than the Skye. Good sign. Nose: more austere, more rigorous, more precise, yet not without some slightly acidic touches, such as... acidic seaweed. But the roundness from what’s likely new and possibly deep-charred oak soon kicks in, even bringing hints of pineapple that, oddly enough, marry quite well with the peat. A faint medicinal side too, bandages, discreet camphor... In the end, this nose is far more articulate than that of the Skye. Mouth: there’s a bit of fresh oak at first, but it settles down quickly and heads straight for the classic Talisker combo of seafood, smoke, seaweed, lemon, pepper... Finish: good length, with a bit of all that, the aftertaste being faintly honeyed and even a little liqueur-like. Comments: I do like this NAS, though I’d still happily trade a case of it for a single bottle of the 10yo.
SGP:556 - 84 points. |
|
Talisker 'The Wild Blue 2025 Edition' (48.2%, OB)
A version bottled in 100% recycled glass, in partnership with the Blue Marine Foundation. The juice was finished in an 'Atlantic coastal wine cask', which could mean anything from France to South Africa, Argentina to Canada, more or less. And I’m not even counting the Kent coast! Should I? Colour: deep gold. Nose: ah but this is lovely! Lemon-driven, very fresh, very coastal too, with green apple and a few touches of kippers or even anchovies. Quite different from Skye and Storm, much cleaner—whatever that may mean. Mouth: yes, this is rather excellent, more on rooty notes this time, acidic apple, samphire, and indeed a great deal of freshness. Not sure if they were going for a ‘splash’ effect, but if so, they’ve nailed it. Finish: limoncello shows up, salty, peppery, and mingled with seawater. Throw in a few whelks and you’ve got the next trendy cocktail—just don’t forget to remove the shells. Hints of honey and apple liqueur in the aftertaste, even a wee drop of tequila. Tequila? Comments: bluewashing or not, I think it’s very well done. Here’s hoping they release more editions in years to come.
SGP:555 - 87 points. |
Let’s move on to the independents… |
|
Talisker 14 yo 2011/2025 (54.8%, Douglas Laing Old Particular for LMDW Itinéraires, refill hogshead, cask #19975, 227 bottles) 
Brand spanking new! We’d already tried a fair few of these vintages from the Laings, though usually at much younger ages. Their razor-blade sharpness always won us over, but let’s see how things have evolved after fourteen years of (presumed) mellowing. Colour: white wine. Nose: gasp, still cuts you clean in half. Was this matured in sandstone? Clay? Porcelain? But we shan’t complain, we adore this surgical style that would make a master’s katana weep with envy. Seawater, iodine tincture, lime, eucalyptus ashes, pure clear line. With water: the austerity of a Zurich banker, paired with the poise of a Greek philosopher. I know, I know... Mouth (neat): certain aspects do echo the best batches of the official 10, particularly that sense of oneness and laser precision. Lemon and pepper-infused seawater. With water: immaculate, and in the end even rather approachable. Hints of wee green bananas. But take care, don’t overdo the dilution, it might snap back. Finish: long, still razor-sharp, perhaps now with the return of a few tiny exotic fruits, like that banana we mentioned earlier. Comments: these vintages don’t budge an inch. One wonders whether they’ll still be like this at 50 years of age, a question for the younger whisky generation. Urgently to be tasted at Whisky Live Paris next weekend.
SGP:555 - 90 points. |
We’ll finish with an old legend de la muerte... |
|
Talisker 1957 (53.5%, Gordon & MacPhail, Natural Cask Strength, +/-1975)
We rather like the mention of the owners on the label here: Dailuaine-Talisker Distillers Ltd. Let’s admit it, we had already tasted this baby once before, but that was another bottle and twenty years ago. Alright, nineteen. May I be allowed a revisit? In any case, this juice was produced before the still house was destroyed by fire in 1960, and the barley was in all likelihood still floor-malted on site and distilled using direct fire. In short, there isn’t one Talisker distillery, there have been several, and if the owners’ current plans come to fruition, there’ll soon be one more. That said, why not return to the 1957 methods while they’re at it? Colour: deep gold. Nose: adios. Far oilier, thicker even on the nose, camphory yet less peaty—though that may simply be the wear and tear of time—certainly peppery (a constant), and much more on cooked fruit, including exotics. Even after over fifty years in bottle, it still packs an almighty punch! With water: it tightens up marvellously, all on waxed cloth and old oil cans gathering dust at the back of the garage—or if you prefer, ‘vintage British car’, the connoisseurs will get the picture. Mouth (neat): an incredible maelstrom of all sorts of things, spices, pepper, oysters, bananas, cough syrup, liquorice, camphor, mint, sloe, olive oil, pine honeydew, tar, smoked fish, pipe tobacco, and heaven knows what else. Wow wow wow. With water: it’s like a very old Sauternes from a highly botrytised year. Finish: alas. Comments: another league entirely, sadly not one often visited by more ‘modern’ malts. Nothing more to add.
SGP:564 - 94 points. |
Angus quite rightly pointed out the other day here that some of these marvels released in the 1960s, 1970s, and even the 1980s may be starting to show signs of fatigue, bringing malt whisky ever closer to the world of wine. This could well lead collectors and aesthetes to rethink their strategies, and to consider that, after a certain point, it might actually be better to start... drinking some of those bottles. I know, shocking. |
(Merci vielmal, Olivier!) |
| |
September 18, 2025 |
|
|
Around the world once more
(Although French, WF is staying on the job!) |
Naturally, we’re going to leave from France, as usual, despite the strikes and demonstrations we’re putting on today for the tourists and the international press – just like we do every year at this time… If you happen to be visiting us, do take the opportunity to come and admire the finest our country has to offer in action, and even take some photos for your children. But be warned: there are also black bloc groups forming, made up of individuals who’ve come from all over Europe. Do they count as tourists too? In any case, it seems to work, according to wikipedia the most visited country in the world remained France in 2023, with about 100 million international tourist arrivals. |
In the UK too, there are tourists arriving at the moment. |
|
BM Signature 15 yo (46%, OB, France, +/-2024)
BM is Bruno Mangin, one of the whisky distillation gurus in France, based in the Jura at the Rouget de Lisle distillery. He had stopped his operations for a while but according to the latest news, things are back on track. We had tried a very good 8-year-old back in January. Colour: reddish amber. Nose: straight away, this heads towards aged kirsch and young Armagnac, while also displaying touches of varnish and fresh paint, then marzipan. The whole ensemble, although unusual, works perfectly well, no issues there. Mouth: the almond paste side remains prominent, but a hefty vinous character quickly takes control, nicely dovetailing with the kirsch and almond. A dark beer note brings Säntis in Switzerland to mind. Finish: long, increasingly focused on maraschino and guignolet, then brown tobacco and perhaps just a pinhead of mustard. Comments: we are not really in cereal territory here, but it is very well made, nonetheless. I believe we slightly preferred the freshness and fino-like profile of the 8-year-old.
SGP:561 - 84 points. |
|
Armorik 11 yo 2013/2025 (51.4%, Spirit Paradise, France, refill bourbon peated, cask #4075, 96 bottles)
A wee single cask that ought to have quite a bit to say, judging by the general word on the street. Colour: white wine. Nose: smoked green apples and crabs, somewhat in the Caol Ila vein. Then a bonfire in the garden and a stack of old newspapers. With water: hints of fresh paint, even anti-rust treatment, how amusing is that. Mouth (neat): a rather splendid peaty fruitiness, truly surprising in fact, it's almost as if someone had smoked and salted an enormous fruit salad. Only the texture is lighter than that of most Islays. With water: the fruits, notably banana and pineapple, fire back. The whole remains coastal, nonetheless. Finish: long, fruity, smoky, salty. Comments: such a well-achieved balance between fresh fruits and peat is not all that common (aside from citrus). We like this a lot.
SGP:645 - 86 points. |
|
Belgian Single Malt 3 yo (46%, Bottles & Legends, Race 2, Belgium, single malt, 400 bottles)
A Belgian malt and a nod to the world of motor racing. Perhaps a tribute to the great Jacky Ickx? Or to Thierry Boutsen? Colour: very pale, nearly white. Nose: we’re finding porridge, fresh bread, slightly overripe apple, hints of fresh cement, then it rounds off on raisin bread, perry and mead. Nothing to complain about, it’s fresh and charming. Mouth: the palate is a little more unruly, also more brutal, with spices and chalk, a tannic edge akin to strong tea, followed by ginseng and a very faint soapy note, though never excessive. On the fruity side, some greengage. Finish: lovely length, a continuation of the palate but with more pronounced pear eau-de-vie, which is nearly a hallmark of very young whiskies. Comments: one can’t help wondering whether this would go well with shrimp croquettes, naturally. A lovely whisky at only 3 years.
SGP:451 - 83 points. |
|
Lanchals ‘Batch 1’ (43%, OB, Belgium, 2024)
Here we are in Bruges with a single malt matured in ex-bourbon, oloroso and pinot noir casks. Now, we know that pinot noir in malt maturation can be a bit of a tightrope act, can’t it, so let’s have a look. Colour: gold. Nose: good malt whisky is being made all over the world these days, and this one is even quite distinctive, very much on the candied zests of various citrus fruits, with just a wee touch of cherry clafoutis, which might well be the pinot noir showing itself. Beyond that, some orange blossom and brioche. Nice stuff. Mouth: once again, less structured than on the nose, slightly earthy, though the core remains on lovely candied citrus fruits, with a few honeyed touches. Finish: same. Comments: very different styles, but the quality level is much the same as that of the B&L.
SGP:541 - 83 points. |
|
Slyrs ‘Bavarian Malt Whisky’ (46%, OB, Germany, +/-2024) 
One of the pioneers of whisky in Germany, not counting Der Falckner, of course. The distillery is very handsome—we visited it some fifteen years ago. Colour: gold. Nose: this is what we’d call an all-purpose nose, which is by no means a criticism. Vanilla, cereals, malt, overripe apples, honey, roasted peanuts and charcoal. Mouth: similar impressions, with quite a clear sense of youth and now more wood influence. Here too, pear plays a central role. Finish: not very long but soft and well-balanced, with a faint bitter edge as a signature, reminiscent of charcoal. Comments: not loads of individuality, but everything works like clockwork.
SGP:552 - 82 points. |
|
St. Kilian 2020/2024 ‘Ex Champagner vin clair’ (60.9%, OB, Germany, cask #5473)
An unpeated version drawn from a Champagne ‘vin clair’ cask. Note that by definition, all Champagne casks are from ‘vins clairs’, these being the wines produced after first fermentation and later bottled for the second fermentation, or champagnisation. All clear? Anyway, one never gets bored with St. Kilian. Colour: gold. Nose: the Champagne influence is very pronounced, which is good news as far as we're concerned. Acidity, fermenting notes, overripe yellow fruits, quince, honeysuckle, acacia blossom, even vanilla yoghurt… So far, so good. With water: the barley crashes in and jostles the Champagne aside. Loads of porridge, soot… Mouth (neat): quite brutal and very wine-forward, perhaps not wise to push our luck at this point. I mean without water. Curious hints of pineapple. With water: now we’re sorted, blood oranges appear, brioche, flowers, and even—fancy that—ladyfingers. Finish: long, still fairly fermentary, a bit like a brut nature Champagne. In any case, the dosage comes long after the vins clairs are racked. Grey pepper. Comments: a rather lively creature, just as they like them at St. Kilian. For our part, we like it a lot too.
SGP:561 - 85 points. |
|
Myken 5 yo 2016/2021 (57.15%, OB for Three Whiskyteers, Norway, sherry cask, cask #R035, 64 bottles)
Bottled for ‘Merete, Kenn and Ivar’, proper connoisseurs from the north, seasoned and steady. Colour: deep gold. Nose: very pretty, full-on raisin rolls and heather honey, with both patisserie and foresty touches in the background. And quite a bit of fresh mint to boot. With water: earth, beer, mosses, nutmeg, and a very faint hint of ginger… Mouth (neat): cracking wee beastie, on northern firs and citrus, rounded out by milk chocolate and both juniper and coriander seeds. With water: even better, spicy, fermentary and very much on multigrain bread with all manner of seeds. Very lovely pepper. Finish: long with no major changes. Aftertaste on peppery chocolate, that’ll be the cask. Comments: it’s modern, it’s spicy, it’s craft—I think it’s excellent. And the sherry, even from a small cask, held its ground.
SGP:561 - 88 points. |
We’ll finish by staying in the north… |
|
Teerenpeli 10 yo (58.5%, OB, Finland, Port cask, cask #19072011B, 379 bottles, 2021)
Colour: rosé gold, quite. Nose: strawberries, olives, orange marmalade and fresh bread. That sounds utterly implausible, and yet it’s rather lovely. With water: more paraffin, more smoke, more soot. It would seem the Port has bowed to the distillate, which does suggest a certain class, no? Mouth (neat): powerful, peppery, on marmalade, dark chocolate and kirsch. It’s certainly not the most delicate at this point, but let’s give it time... With water: a slightly fragile balance between red berries and a bit of smoky brine, though the whole remains very good. Finish: long, pretty, on raspberry and pepper liqueur chocolate. If such a thing were to exist, that is. Comments: a quirky malt, sometimes doing the splits between Finland and Portugal, but hey, long live Europe.
SGP:551 - 84 points. |
| |
September 17, 2025 |
|
|
A second little mix of slightly mysterious malts and blends
Carrying on where we left off yesterday. We don’t really know what they are, except that they’re Scottish. All in all, a little game of hide-and-seek that can be fun – and even reveal some pleasant surprises, as always. |
|
|
 |
|
Coleburn Selection 12 yo ‘Batch #2’ (46%, Aceo, blend, PX Sherry & Port casks, +/-2025)
These cask combinations are always a tad worrying, but you never know. Naturally, this isn't a ‘proper’ Coleburn, but the brand does indeed belong to Aceo, and if memory serves, they own the site as well. Mind you, this one’s a blend, not a malt, as we’ve just noted. Colour: deep gold. Nose: the wines are doing all the heavy lifting, to the point of being rather overpowering, with a massive surge of musts and caramel, even a touch of yeast, before shifting towards raspberry eau-de-vie. Mouth: someone must have nodded off during the fortification of a Pedro. In short, this is PX pushed to the limit. An avalanche of raisins, cherry jam and dried goji berries. Finish: same affair, very wine-led, and it does go on for a good while. Just a whisper of oak in the aftertaste. Comments: it’s a bit much for me, to be honest, but I’m certain it’ll appeal to a fair share of the public. And it’s very affordable. Truth be told, I found yesterday’s Parkmore vastly superior.
SGP:751 - 78 points. |
|
Peallach 2015/2024 (56.1%, Malts of Scotland, bourbon barrel, cask #MoS 24009, 250 bottles)
Well then, it’s written in small print on the label—this is peated ‘Tobermoray’. That ‘a’ is rather puzzling, though one assumes it’s not some kind of Ledaig-Glen Moray blend à la Ardbeg’s Serendipity, is it now. Colour: white wine. Nose: a chalky and fermentary peat that rings a bell. It does remind one of Tobermory, though not quite Ledaig, and yet it’s peated. Curious… With water: more maritime freshness, a faint touch of rubber. New diving suit, ha. Mouth (neat): powerful, earthy, still fermentary, very smoky, slightly tarry, with a fair bit of bacon as well. With water: that same rather singular profile, tar, bacon, sea water, ashes. Finish: same story. Comments: it would appear to be peated Tobermory indeed, but not Ledaig. So be it, it’s very good.
SGP:356 - 85 points. |
|
Blended Malt 18 yo 2007/2025 (45.3%, Liquid Treasures, Love & Peace series, 2nd fill oloroso sherry butt, 545 bottles)
Made entirely from Speysiders. We do of course love the motto ‘Love & Peace’—in fact, twenty litres of this wee baby ought to be force-fed at once to all those leftover dictators of humanity who are causing the deaths of hundreds, even thousands of children just to cling to power. Let them burn in hell, with all those new angels relieving themselves upon their ashes. But let’s focus, shall we… Colour: deep gold. Nose: far too lovely for dictators! Oils, toasted sesame, roasted pine nuts, brown ale, rancio, mirabelle jam, quince jelly… Absolutely delightful! Mouth: it’s really very good, even more toasted now, heading towards chocolate, raisin cake, slightly peppery marmalade, mint tea, figs… Finish: not very long but spot-on in balance, almost fresh considering the profile. Comments: what a ridiculous idea to waste this on tyrants! Give them each fifty litres of The Claymore instead. All at once, naturally.
SGP:551 - 88 points. |
|
Nc Noch Organic Blended Malt 5 yo (45.5%, Thompson Bros., 377 bottles, 2023)
Running a bit behind here, apologies. This is a blend of NcNean and Dornoch, hence Nc Noch. Makes perfect sense, doesn’t it. Colour: white wine. Nose: everything we like—thick distillate, very much on malt and grist, warm bread, then toffee apple and marshmallows. It’s joyful and celebratory. Mouth: tighter and sharper, with a lovely bitterness and even a touch of acidity, yet always this ocean of fresh malt and a gentle peppery kick. Finish: long, carrying through the same flavours. Comments: ever so slightly reminiscent of distilled beer. You’ll say whisky is distilled beer, but here we’re talking about actual hopped beer. Anyway, it’s very good.
SGP:562 - 85 points. |
|
Isle of Skye 21 yo (40%, OB, Blended Scotch, +/-2024)
Bottling a 21-year-old at 40% really does feel Fleetwood Mac, doesn’t it? I mean, the idea seems to date back to the Fleetwood Mac era. Not the Peter Green years, let’s not exaggerate, but you see what I mean—boomer stuff, anyway. Colour: deep gold. Nose: seems better than the 18-year-old, oilier, on walnuts, peanuts, cashews, with a lovely wood smoke, more like chimney smoke. It’s admittedly a little shy, but the aromas make up for it, for now. Mouth: this is a nice blend, the smoke is quite present and markedly different from what one usually finds, here particularly wood smoke, though sadly it collapses quickly. A real shame. Even at 43%, it would be vastly improved. Finish: fleeting, leaving only that discreet wood smoke, and a hint of lapsang souchong. You know what they use to smoke lapsang souchong with? Comments: quite frustrating in the end—I think I preferred the 18-year-old (WF 80).
SGP:433 - 78 points. |
|
Woven ‘Experience 15 Shindig’ (45.8%, OB, blended Scotch, 2023)
This one brings together Glen Garioch, Tullibardine, Glasgow, Benrinnes and Loch Lomond, the latter also supplying the grain. The bottles themselves are rather charming. Colour: white wine. Nose: very fresh and joyful, floral, on yellow and green fruits, with a clear nod to gooseberries. Like a small garden visited just after heavy rain. Mouth: firmer on the palate, more malty, with green apples and pears, clay, bread dough, green bananas—it’s very much my kind of thing and feels wonderfully close to nature, whatever that might mean. Finish: fairly long, slightly spicier. Green pepper, otherwise identical. A whisper of smoke, then a mildly bitter aftertaste. Comments: a beautiful, natural-feeling blend, very much about barley and bread. It crushes the Isle of Skye.
SGP:452 - 84 points. |
|
Speyside 26 yo 1991/2018 (48.9%, Cadenhead, Authentic Collection, bourbon hogshead, 324 bottles)
Woops, and there it is—a malt from the Speyside Distillery that we’d previously filed under the secret Speysides. Not the first time that’s happened. In any case, we’re seven years late, which is but a trifle. Colour: pale gold. Nose: rustic, on barley, green melon, apple peelings, pilsner beer, mashed banana and cassava. Mouth: unusual, very much on eau-de-vie, rowan, holly, gentian, celery spirit, then pepper and bruised apples, and finally cane syrup. Finish: medium in length, on apple tart dusted with cinnamon and pepper. Comments: there are some fine aspects here, quite singular, but it does come across as a little disjointed. Well, indeed, we’re seven years late, so we’ve no right to complain.
SGP:441 - 81 points. |
|
TB/BSW 6 yo (46%, Thompson Bros., blended Scotch, 366 bottles, 2023)
Colour: full gold. Nose: strawberry tart with custard and whipped cream, roasted figs, cinnamon cream, hints of Iberico ham. I’ll let you guess the number of bellottas. Mouth: very much on petit manseng, fresh sultanas, raisin rolls, rum baba and marzipan. Very light pepper. Finish: rather long, more on teas, tannins, dark chocolate, peppers and salted liquorice, though all in moderation. Comments: very pretty and lively. That said, the grain whisky part is as discreet as Billie Eilish at a Bach or Handel oratorio. All the better for it.
SGP:452 - 85 points. |
Ding-a-ling, one last little one… |
|
Peated Highland 19 yo 2004/2023 (48%, Hogshead Imports, refill barrel, 295 bottles)
This is a single malt. Colour: pale gold. Nose: almost unidimensional—and that’s precisely what one enjoys in this kind of malt, that kitchen-knife quality, sharp and precise to the millimetre. Wood-fired pizza dough, ashes, that’s it, basta cosi. Mouth: but how good is this! In the immortal words of Talking Heads, qu’est-ce que c’est? What is it? Who’s doing Caol Ila in the Highlands? Lemon, green apple, ashes, smoked fish, and a wee green olive. Finish: same again. Comments: the last malt of a session, unless it’s meant to be the grand finale, is always the one that gets rushed. Especially when the whisky is so frightfully appetizing, you end up ravished with hunger like a wolf, even if you’re pacing yourself with the precision of a well-compensated Swiss surgeon. Well, well…
SGP:467 - 89 points. |
| |
September 16, 2025 |
|
|
More blends and secret droplets from Scotland
You don't know what it is, but you give it a try anyway, out of curiosity. It’s a bit like when you hire a car from Hertz or Avis – you never really know what model you’re actually going to get, but you’re just glad to have a set of wheels. |
 |
|
Parkmore Selection 6 yo (46%, Aceo, bourbon cask finish, +/-2025)
We do somewhat doubt this could be genuine Parkmore, especially at six years of age, ha. Remember Parkmore distillery, although still standing, was mothballed in 14931. Still, it's single malt, and we do find the notion of a bourbon cask finish rather amusing. Colour: white wine. Nose: crikey, this is rather charming, all on ripe kiwis, apples, pears and gooseberries. In the background, a half pint of IPA and a little mead. Well well, this is a most delightful nose, fresh and breezy. Mouth: it's good, sweet, malty, fruity, honeyed, without any jagged edges and therefore without flaws. I must say I find this very good indeed. Finish: medium in length, on honey and fruit syrups. One thinks of mirabelle plums. A lovely splash of orange liqueur in the aftertaste, with a wee salty edge. Comments: the use of the Parkmore name, a mythical distillery that no living soul has ever tasted, did raise a few eyebrows but honestly, who actually remembers Parkmore?
SGP:641 - 85 points. |
That said, tasting a real Parkmore remains one of our goals at WF… Well, they say it’s good to have goals in life, so we carry on… |
|
World Peat Highball Premix 8 yo (50%, Decadent Drams, bourbon barrel, 2025)
A blend of peaters from Scotland, Germany and Sweden. We would suppose that Smögen and St. Killian had a hand in this improbable yet rather amusing creation. As for the Scot, no idea, perhaps there were several involved? Colour: white wine. Nose: we’re in a chemist’s shop, but under cheerful circumstances. Loads of mercurochrome and iodine, but also green apple and walnut stain, with ashes of all kinds, pine, coal, peat, barbecue charcoal… With water: surgical tape and camphor, though in a tempered, measured way. Mouth (neat): this is superbly rooty, with gentian, mezcal and Islay-style peat in carefully composed proportions. No doubt whatsoever. With water: I reckon there’s no need to add any, you might tear it apart a little. Finish: long, fresh, medicinal, perfect. Comments: the question is, can this be replicated? Or was it at least partly the result of sheer luck? At any rate, I do adore this United Nations side of things. You’ll note we didn’t try it as a highball.
SGP:556 - 88 points. |
|
Delta Cephei II 8 yo 2013/2021 (56.2%, Scotch Universe, 1st fill ruby Port wine barrique)
Well well, dreaded ruby Port strikes again. It’s said to be Dailuaine in disguise, and this rather galactic way of naming malts might well appeal to Elon M. A welcome change from ketamine, wouldn’t you say? Colour: white wine, not pink. Nose: it does smell a little like cheap plonk, but it's not as unpleasant as that may sound. I believe a little water should help bring out subtler shades… With water: more on dough and fruit brioche generously packed with glacé cherries. Mouth (neat): it’s good now, very fruity, slightly peppery and earthy, otherwise on grenadine. With water: the glacé cherries return, along with a dash of raspberry liqueur. Finish: long, on red fruit liqueurs. Comments: this is frankly a fine spirituous drink. I also think it could well convert those friends and companions who ‘don’t like whisky’.
SGP:741 - 82 points. |
|
Secret Highland 2013/2023 (52.4%, Whiskyjace, Edition #8, bourbon hogshead)
A Warholian label, rather nice. Colour: very pale white wine. Nose: ultra-tight, on grapefruit skin, chalk and fresh bread. With water: tangerines and beeswax come barging in. Mouth (neat): excellent, earthy, chalky, waxy, citrusy, salty. With water: same again, only deeper and even more taut. Finish: long, perfect, pure, waxy, saline, citrusy. Comments: superb distillate, but no name guessing please. Although I’m struggling to hold back…
SGP:562 - 88 points. |
|
Speyside Region 25 yo 1993/2018 (51.7%, Whisky-Fässle, sherry cask)
Let’s say it — we do miss the ducks a bit, where have they gone? … But once again, we’re rather late to the party… Colour: amber. Nose: classic walnut cake, chestnut purée, roasted peanuts, pecan pie and slightly earthy raisins. With water: turrón, nougat, blond cigarettes, potting soil. Mouth (neat): oh, but this is very good, more complex than the nose suggested, with meats, mushrooms, leather, tobacco, dried fruits, cured ham, beef broth, coriander, parsley… It’s top notch. With water: in comes honey and sweet wine to smooth out the edges. Finish: long and full-on dried figs and dates. Comments: as we often say, we’ve no idea what this is but if we were the distillery, we’d be proud to slap our name on such a bottle. The exact opposite of the previous one, and yet…
SGP:561 - 89 points. |
|
Blended Scotch 29 yo 1995/2025 (44.1%, St Bridget’s Kirk, refill butt)
They say this is ‘Speyside & Island single malt blended with Lowland grain’ and that does rather sound like a bit of Edrington stock, doesn’t it? Colour: straw. Nose: apple juice, waxy touches, mirabelle tart, quince paste, yellow fruit jellies (apricot, peach, pear) and the like. A wee trace of coconut, nothing troubling. Very pretty nose, that’s for sure. Mouth: very fruity, in proper Haribo style, with quite a lot of orange, lemon and grapefruit syrups, plus a clearly sweet undertone. In short, the fruit jellies are firmly in charge. Finish: very much on fruit jellies and syrups. Tiny sugared eggs. Comments: very good, you just shouldn’t overdo it, or that ‘sweet’ side may come crashing in. I do wonder where that’s coming from, could it really be just the grain?
SGP:740 - 85 points. |
|
Blended Scotch Whisky ‘Ninety-Nine & One’ (46.3%, Living Souls, ‘Mostly Heavily Peated’, bourbon & sherry, 2024)
1991 — that does feel very Laphroaig, doesn’t it? Colour: full gold. Nose: fresh tar, tarmac, smoked hams and sausages, garden herbs, parsley, a hint of chicken broth… All wonderfully dry. Mouth: much more punch on the palate, with smoked oranges, mussels in white wine, honey biscuits, grapefruit liqueur… The salty side, courtesy of the mussels, is absolutely lovely. Finish: long and fresh, superbly coastal. Comments: should be tasted aboard a boat, seriously, to heighten the mood. This charming wee fellow wins you over in moments. As for the grain, if there is any, it’s purely incidental.
SGP:655 - 89 points. |
|
Blended Scotch Whisky 40 yo ‘Batch #2’ (45.1%, Living Souls, refill sherry butt, 514 bottles)
Colour: pale gold. Nose: extremely resinous, we’ve stepped into another dimension here, this really smells like tar liqueur, or pine bud liqueur, or both. In short, we’ve left the whisky galaxy entirely. Mouth: we do return to whisky land a little, but only just. Verbena liqueur, chartreuse, rose syrup, pine bud liqueur again, aquavit… In truth, this is very good, it’s just not terribly ‘whisky’. Finish: same again, with added genepy and elderflower liqueur. Comments: ready for a top-class spritz, I’d recommend a splash of Henri-Giraud or perhaps Boizel, and a modest pour of Perrier. And quite a bit of ice, naturally. Great fun.
SGP:770 - 87 points. |
Go on then, one last one, nice and peaty… |
|
Blended Malt Scotch Whisky 27 yo 1997/2025 (55.6%, Murray McDavid, The Peat Chronicles, for Germany, 229 bottles)
This one’s a ‘Premier Cru Bordeaux Cask Finish’, not sure such an appellation exists ‘as such’. What we do know is that it’s a blend of Ardbeg and Laphroaig, so if the Bordeaux cask was virtually dead, all should be well. If not, brace yourself, unless it was a Sauternes… Colour: gold. Nose: I believe the Bordeaux is under control, the Islays are doing their job, and all things considered, it’s not the trainwreck we feared. According to our own gospel, mixing peated Islays with red Bordeaux is worse than pairing oysters with strawberry jam. With water: not so sure… Mouth (neat): there’s a kind of cheerful mêlée, like a village fête, with jams and seawater, ham and chocolate, grapefruit and coffee. In short, it clashes all over the place but does so gleefully. With water: no, the fruitiness fades and the rest doesn’t quite know what to do with itself. Smoked strawberry jam? Finish: fairly long, on cherry stem herbal tea and grapefruit liqueur à la Sarti Rosa, which isn’t terribly good, if we’re honest. Something had to be said. Comments: structurally it’s rather monstrous, but at the same time, there’s probably an educational value to it, and that’s well worth a good handful of extra points.
SGP:755 - 80 points. |
| |
September 15, 2025 |
|
|
Contrasting styles in the Lowlands: old Littlemill versus St. Magdalene |
It’s true that the St. Magdalene Rare Malts—particularly the 19-year-old release—had left a strong impression on us due to their power and complexity, a combination not so commonly found in the (then rather few) Lowland whiskies. By contrast, the Littlemills, especially the older releases from around three to six years ago, had proven to be incredibly fruity explosions, quite the opposite of the St. Magdalene style. But let’s see whether that impression was truly justified, shall we…
St Magdalene/Linlithgow (Historic Environment Scotland + AI) |
 |
|
St Magdalene 1982/2001 (40%, Gordon & MacPhail, Rare Old)
Of course, there's no question of expecting the devastating power of the Rare Malts, but still, even at this now thoroughly unfashionable 40% vol., the tiger can still let out a little roar, let’s have a look. Colour: pale white wine. Nose: truth be told, the near-absence of cask influence more than makes up for the lack of wattage here, and reveals a magnificent balance, on herbs and flowers, but also those greases and oils one finds in an old garage, which is fairly typical of St Magdalene in our modest experience. A few autumn leaves and old apples round off the delicate ensemble, along with a few mandarins. Very pretty nose, it’s almost a white wine. Premier Cru, naturally. Mouth: oh, this is lovely, it brings to mind that Campbeltown distillery beginning with an S., it’s saline, a little on pencil lead and paraffin oil, with a faint touch of soot but also those familiar mandarins and old apples already found on the nose. Strikingly, it never nosedives, that’s the elegance of the distillate speaking. Finish: certainly not everlasting, but always classy, saline, and rather ‘West coast’. That Campbeltown distillery springs to mind once more. Comments: magnificent and just a tad frustrating. You know why.
SGP:452 - 89 points. |
But what if this Littlemill were instead a much older distillation, aiming to explore a more austere style, one perhaps closer to that of St. Magdalene? Like this one, for instance… |
|
Littlemill 25 yo 1966/1992 (53.5%, Cadenhead, Authentic Collection)
Naturally, this expression was ‘matured in an Oak Cask’. We had previously tasted a 1966 from CAD in their ‘black dumpy’ line, but that one had been bottled earlier, in 1984 (WF 87). Colour: pale gold. Nose: this is absolutely not one of those very fruity Littlemills, quite the opposite in fact, we’re firmly in straw and hay territory here, with ski wax, turpentine and paraffin, pine needles, and a touch of dust… Truth be told, it’s not that far off certain aspects of St Magdalene in fact, though perhaps one should have seen that coming. There’s just a touch less class. With water: a stroll through a pine forest after the first summer rain. You see? Mouth (neat): on resinous woods and mineral oils, liquorice wood, green pepper, citrus peels… This is most definitely not a fruity or cheerful Littlemill, but it carries that rather rugged character we often found in this series at the time and always had a soft spot for. With water: the fruit does return but more in the grapefruit register, complete with peel. Finish: fairly long, with no major shifts. A touch of coffee in the aftertaste. Comments: this really is Littlemill just as it was back then. It also explains why those glorious fruity vintages distilled in the late 1980s and early 1990s had come as such a surprise.
SGP:451 - 85 points. |
|
|
| |
|
|
| |
Best spirits Serge tried those weeks, 90+ points only
Talisker 1957 (53.5%, Gordon & MacPhail, Natural Cask Strength, +/-1975)
Talisker 14 yo 2011/2025 (54.8%, Douglas Laing Old Particular for LMDW Itinéraires, refill hogshead, cask #19975, 227 bottles)
|
| |
|
|
