ABV: 50 %
Origin: Tennessee, USA
Type: Unaged whisk(e)y
Bottles in collection: 0
Emptied bottles: 0
Impression: 1/5
Tasting notes
No taste notes were recorded during the tasting.
Additional information
The Ole smoky is a corn based unaged spirit, white whiskey. It’s based on a 100 year old recipe for moonshine.
ABV: 40 %
Origin: Highlands
Type: Single Malt
Bottles in collection: 1
Emptied bottles: 1
Impression: 3/5
Tasting notes
Sample in queue. Tasting notes pending.
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(Scribbles)
Nose: Sweet and malty with a touch of mint, lemon and vanilla. It’s not very complex.
Mouth: Sweet and a tiny bit dusty, citrus flavours like lemon, mint and vanilla.
Finish: The finish is long and gives a hint of tropical fruits, oak finish and a touch of vanilla.
Additional information
This is the base for Glenmorangie’s core range. It’s aged in first and second fill american ex-bourbon barrels. It’s distilled in the highest stills in Scotland, which makes it a very refined whisky.
ABV: 46 %
Origin: Islay
Type: Blended Malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 4/5
Tasting notes
Nose: It starts with a heavy and dense smokiness with honeyglazed bacon and the ashy notes of a campfire just about to die out. When the first impact subsides there’s lemon juice and a whiff of the sea (like being on the shore on a cold, windy day) in the back.
Mouth: It starts out very sweet and ashy. It’s savory with a nice honey and vanilla touch to it. It’s surprisingly mild but still manages to give a big bold array of smoke flavours. Some spicyness arrive late and it’s not a big part of the experience.
Finish: The smoke notes change slightly towards tobacco and a hint of rubber. It’s still savory and ashy though. This is very much a peaty fanfare with just a touch of salt and lemon. The oak note is very well hidden, but shows up as a slight astringency in the tail of the finish.
Additional information
Big Peat is part of Douglas Laing’s ”Remarkable regional malts of Scotland” series. It’s a blend of malts from distilleries located on islay. Douglas Laing mentions Caol Ila, Bowmore, Ardbeg and Port Ellen as components. It has natural colour and it’s unchillfiltered.
ABV: 43 %
Origin: Kentucky, USA
Type: Finished Straight Bourbon
Bottles in collection: 1
Emptied bottles: 0
Impression: 3/5
Tasting notes
Sample in queue. Tasting notes pending.
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(Scribbles)
Nose: Dusty corn, vanilla, brown sugar, fruits, anis, cinnamon and a hint of sweet liquorice.
Mouth: Watery, fruit candy, powdered sugar, cinnamon, vanilla and a hint of anis. The oak influence is present and makes it astringent.
Finish: Cinnamon and vanilla. The oak takes over and gives an astringent clear oak finish.
Additional information
This version of Jim Beam was released in 2016 and is aged for 4 years, then put into new barrels for some time to create extra wood flavours. The mashbill consists of 75 % corn, 13 % rye and 12 % malted barley.
ABV: 46,8 %
Origin: Islands
Type: Blended Malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 3/5
Tasting notes
Nose: First thing that pops up is a savory, meaty note. Spicy and ashy, hints of lemon and lime. There’s a metallic note in the back. Quite powerful and unforgiving.
Mouth: Starts out mellow and sweet. The savory note takes over with notes of honey glazed barbecued meat. Still a little sour in the back. Spices build up after a couple of seconds. A bit underwhelming compared to the nose.
Finish: Sweet, savory and ashy. A complex array of ”funky” notes show up in the middle of the finish together with the honey and vanilla which makes it quite interresting. The oak note hides in the background and never really takes over.
Additional information
Rock Oyster is part of Douglas Laing’s ”Remarkable regional malts of Scotland” series. It’s a blend of malts from distilleries located on the islands. Douglas Laing mentions Arran, Islay, Orkney and Jura as Islands where the components come from. It has natural colour and it’s unchillfiltered.
ABV: 46 %
Origin: Speyside
Type: Blended Malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 3/5
Tasting notes
Nose: It’s an easy approach with a malty and somewhat dusty baseline. There’s butterscotch, vanilla and a touch of cream. There’s also a fruitiness coming through with ripe red apples and juicy pears as the prominent notes. It’s very pleasant.
Mouth: It feels a bit flat and thin (which probably is a result of the blending of malts). There’s vanilla and honey mixed in with the fruity notes, which now lean towards apple juice. A touch of spicyness comes through after a couple of sips.
Finish: A big burst of mixed fruits. It has now shifted mainly towards pears but with a hint of assorted tropical fruits. The vanilla note comes back when the oak appears. A savory note shows up somewhere near the end and gives a little nice surprise to an otherwise nice finish.
Additional information
Scallywag is part of Douglas Laing’s ”Remarkable regional malts of Scotland” series. It’s a blend of malts from distilleries located in the Speyside region. Douglas Laing mentions Macallan, Mortlach and GlenRothes as components. It’s mainly consists of whisky matured in spanish ex-sherry casks. It has natural colour and it’s unchillfiltered.
ABV: 46 %
Origin: Highlands
Type: Single malt
Bottles in collection: 1
Emptied bottles: 0
Impression: 5/5
Tasting notes
Nose: Floral honey, vanilla, toffee, ripe red berries and plums. A nice funky complex note shows through. Reminds me of a liqueur soaked sponge cake.
Mouth: Sweet and dusty, astringent, spicy, ripe fruits mixed with custard. Very well balanced.
Finish: A spice burst turns into a tropical fruit note and a nice oak flavour. The ”funky” complex note follows all the way through to the finish. After a while the oak finish switch to coffee note.
Additional information
This version of The Murray is distilled in 2006 and aged in first fill american ex-bourbon barrels and then under a finishing period, about a year, in Sicilian Marsala wine casks. It’s bottled in 2018 which gives approximately 12 years of maturation. It’s a limited edition.
ABV: 46,8 %
Origin: Highlands
Type: Blended Malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 3/5
Tasting notes
Nose: It starts out with a nice vanilla and honey sweetness, yet it still is very bright and shiny. Green apples and a hint of raspberries creates a fruity center within the sweetness. The distillate seems a bit young and a tiny ”cardboardy” note comes through from behind.
Mouth: It’s very different than the nose. It switches from bright and shiny towards a darker fruitiness together with a funky complex note. It’s oily and turns slightly bitter when the oak appears. There’s also an overlay of lemon and lime.
Finish: The finish starts out very sweet with sugar coated ripe plums and vanilla. When the sweet fruitiness subsides the oak reappears. It ends with a nicely balanced bitterness with hints of coffee and hazelnuts.
Additional information
Timorous Beastie is part of Douglas Laing’s ”Remarkable regional malts of Scotland” series. It’s a blend of malts from distilleries located in the Highlands. Douglas Laing mentions Dalmore, Glengoyne and Glen Garioch as components. It has natural colour and it’s unchillfiltered.
ABV: 46,2 %
Origin: Lowland
Type: Blended Malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 3/5
Tasting notes
Nose: Floral and sweet with a touch of honey, vanilla and sweet liquorice. There’s a note of fresh garden soil and a hint of seaweed in the background.
Mouth: Lemon, vanilla and honey. Nice and friendly. Slightly spicy on second sip with the oak becoming more present. The sweet liquorice is still in the mix.
Finish: Vanilla, honey sweetness and fresh oak with a hint of coconut. Not very complex but nice throughout all steps.
Additional information
The Epicurean is part of Douglas Laing’s ”Remarkable regional malts of Scotland” series. It’s a blend of malts from distilleries located in the Lowlands. It has natural colour and it’s unchillfiltered.
ABV: 46 %
Origin: Colorado, USA
Type: Straight Bourbon
Bottles in collection: 1
Emptied bottles: 0
Impression: 5/5
Tasting notes
Nose: Green apples, chalk, nail polish remover, honey, anis (or maybe liquorice root) and a hint of vanilla. The rye note really shines through.
Mouth: Honey, vanilla, cherries, cinnamon, oak, cooking spices and anis. A hint of caramel lurks in the background.
Finish: Spicy with cinnamon and honey. The oak is dry with some astringency. Rye flavour is dominant through and through with anis and liquorice at the forefront. A nice collection of assorted nuts can be found within the lingering oak flavour.
Additional information
This bourbon is aged between 2-5 years. Each batch yields 3 barrels. It’s made from 60 % local Colorado sweet corn, 20 % rye and 20 % malted barley.
ABV: 48 %
Origin: Islay
Type: Single malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 4/5
Tasting notes
Nose: This is medicinal peat and dried fruits. Smoke and ashes coming from the remains of a campfire is immediate and very dominant but well balanced against both red ripe and fresh fruits. The fruits are complemented by a honey sweetness. There’s also medicinal notes with iodine in front. It’s earthy with a hint of dry soil and sand together with a salty breeze from an open sea.
Mouth: The fruity side takes front with a nice ”funky” complex note coming from the ripe fruits together with the richness of the peat. The peat notes now steer towards dry ashes. It’s still earthy with a dry soil feel to it and it’s still salty. There’s a red chili spicyness coming through and a nice oakiness that builds up over time in the mouth.
Finish: A big burst of heavy peat notes together with iodine and brine. The red fruits gets mixed with fresh tropical fruits (mango and pinapple), which comes through with the oak. It’s a long, nice oaky finish with the ashy burnt out campfire lingering for a long time.
Additional information
This is a travel retail exclusive matured first in american ex-bourbon oak barrels, then in quarter casks and then finished in european ex-Pedro Ximenez sherry oak casks. It’s unchillfiltered and has natural colour. It has about 45 ppm.
ABV: 48 %
Origin: Islay
Type: Single malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 4/5
Tasting notes
Nose: This is sweet and ashy. A cold, put out, ashy campfire is first to arrive together with a funky sweet red berry note. It’s medicinal and iodine and brine are sitting in the middle of it all. After a few seconds dark fruits come through mixed with a quite pronounced vanilla note. Liqueur-soaked cherries and sweet liquorice are also found which make it a bit rounder. This is very approachable.
Mouth: It starts out very sweet and ashy. It’s slightly spicy with a black pepper touch to it. It still produces plenty of dark fruit notes and a nice vanilla layer surrounding everything. It’s not as medicinal and salty as on the nose and there’s a tiny hint of toffee coming through together with the liqueur-soaked cherries and the vanilla. It’s a touch dry, but there’s no astringency.
Finish: A big ashy peat punch is followed by a very sweet note of the same sweet, ripe, darker fruits together with vanilla and now also with honey. The ashy note steps to the side, but still holds its ground. A tropical fruit note appears together with a nice oaky finish. The funky sweet notes with red berries return in the late finish and lingers in the background while the oakiness slowly subsides. This is a great, approachable version of Laphroaig.
Additional information
Brodir is a travel retail exclusive matured in american ex-bourbon oak barrels and then finished in european ex-Ruby port oak casks. It’s unchillfiltered and has natural colour. It has about 45 ppm.
ABV: 40 %
Origin: Ireland
Type: Blended
Bottles in collection: 1
Emptied bottles: 0
Impression: 3/5
Tasting notes
Sample in queue. Tasting notes pending.
See the queue here.
(Scribbles)
Nose: Very mild, malty, some feint fruit notes, butterscotch, vanilla. Smells like bread. Very low key.
Mouth: Very sweet and malty, butterscotch is the main flavour. Some sweet ripe red apples, vanilla, It’s still kind of bready.
Finish: Butterscotch, vanilla and oak. The oak flavour is very nice and kind of surprising, since it takes a while for it to show.
Additional information
This is a blend between 30 % single pot still whisky and 70 % single malt, both matured in american ex-bourbon oak barrels, It was released in 2007 by the Walsh Whiskey Distillery.
ABV: 45.6 %
Origin: Sweden
Type: Rye
Bottles in collection: 1
Emptied bottles: 0
Impression: 3/5
Tasting notes
Sample in queue. Tasting notes pending.
See the queue here.
(Scribbles)
Nose: Pine, mint, pickle juice. Very spicy.
Mouth: Bitterness, spices, pine, sweetness. Rough and astringent.
Finish: Very spicy, pine notes, sweetness and oak. A metallic note covers the mouth.
Additional information
This swedish rye has a mashbill of 78,6 % rye, 11,9 % wheat, 4,8 % corn and 4,8 % malted barley. Each batch (this is batch 1) consists of 42 american oak casks. It’s unchillfiltered with natural color and matured between 3-6 years in a climate controlled warehouse.
ABV: 43 %
Origin: Speyside
Type: Single malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 4/5
Tasting notes
This was tasted at a whisky festival. No tasting notes were recorded.
Additional information
The Rare cask expression is a mix of ex-sherry cask types, mostly first fills. All casks are premium and selected to fit the profile. It was first released in 2014-15.
ABV: 45,7 %
Origin: Islands
Type: Single malt
Bottles in coll.: 0
Emptied bottles: 0
Impression: 5/5
Tasting notes
This was tasted at a whisky festival. No tasting notes were recorded.
Additional information
The Highland Park 25 YO is aged in both american ex-bourbon barrels and european sherry seasoned casks. It’s presented with natural colour. It’s the only whisky to ever recieve a perfect 100 (Ultimate spirits competition in New York 2013).
ABV: 41 %
Origin: Highlands
Type: Single malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 4/5
Tasting notes
This was tasted at a whisky festival. No tasting notes were recorded during the tasting, so just the impression was noted as a 4 out of 5.
Additional information
This limited 2nd release is made by the Knockdhu distillery. It’s been matured for 35 years in american ex-bourbon barrels and it’s unchillfiltered and with natural colour.
ABV: 44,3 %
Origin: Campbeltown
Type: Single malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 5/5
Tasting notes
This was tasted at a whisky festival. No tasting notes were recorded.
Additional information
This is a single cask (#498) release from a swedish independent bottler. It’s a bottling from a european ex-sherry hogshead cask. 137 bottles were filled from the cask.
ABV: 46 %
Origin: Highlands
Type: Single malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 4/5
Tasting notes
This was tasted at a whisky festival. No tasting notes were recorded at the time.
Additional information
This is the third 1991 release. It was released in 2018. First it was matured for 24 years in American ex-bourbon oak barrels and then finished for 3 years in first fill ex-sherry spanish oak butts.
ABV: 50,2 %
Origin: Highlands
Type: Single malt
Bottles in collection: 0
Emptied bottles: 0
Impression: 5/5
Tasting notes
This was tasted at a whisky festival. No tasting notes were recorded.
Additional information
This Ambassador’s Cask is a single cask selected by the swedish magazine ”Allt om whisky” and two of its readers. 300 bottles were filled from the cask in 2018. The cask type information couldn’t be found.
William’s Whisky Database 