Another year, another Glenmorangie Private Edition. I’ve rather enjoyed the recent Private Editions – Bacalta and Milsean – and I have no reason to expect anything will change here. Dr. Bill Lumsden, ‘Director of Distilling, Whisky Creation & Whisky Stocks’ at Glenmorangie Plc, has really pushed the envelope here. Those familiar with Bill know he [...]...

What a few weeks it’s been. From hosting tastings for Heriot-Watt University’s Maltwhisky Society and Edinburgh Napier University’s Whisky Society, to taking part in #BalblairLive, Balblair’s online Facebook launch of three expressions, to attending the Whisky Show Old & Rare in Glasgow, februari just flew past. Now that I’ve been snowed in for a [...]...

So, after the deep, dark Glendronach earlier in the week, the next sample waiting to be tasted is something quite the opposite. Midleton Very Rare is heralded as the pinnacle of luxury Irish Whiskey, and the latest release has been matured entirely in ex-bourbon casks. As the brain child of Midleton distiller emeritus Barry Crockett, [...]...

In the middle of last year, I was invited along to a very special tasting with Jonny McMillan, the assistant spirits buyer at Berry Bros & Rudd. Actually, it wasn’t so much of a tutored tasting, more of an in-depth cask sample analysis session with the who’s-who of Edinburgh’s whisky retailers and on-trade outlets. Those [...]...

After years of perceived neglect, Inverhouse Distillers have revitalised the Speyburn brand somewhat, with a tummy tuck, a minor facelift, and the odd botox injection here and there. The new branding is quite sleek and unfussy, and the new 15 year old has been causing a bit of chatter in various whisky circles. I agree [...]...

januari is a struggle. There’s no denying it. Those heady, festive, and seemingly endless, days around Christmas and New Year where having a gin and tonic and a mince pie for brunch is totally acceptable (just me…?) are long gone. The cruel reality of getting ‘back to normal’ and getting ‘back into a routine’ hits [...]...

After new releases at Glendronach and Benriach, it seems only right that Glenglassaugh, the final one of the triplets in the Brown-Forman family, releases something new. Or four somethings new, actually. The Glenglassaugh Wood Finishes series is a limited release collection consisting of a Pedro Ximinez Sherry Wood Finish, Port Wood Finish, Peated Virgin Oak [...]...

Not content with releasing a bunch of single cask whiskies every other month (or so it seems), BenRiach have released two new expressions; a 21 year old matured in four, yes four, different types of cask, and a peated 30 year old. Safe to say, today is a good day. Firstly, to the 21 year [...]...

Tullibardine have added a second expression to their Marquess Collection; The Murray 2005 vintage. The collection was launched last year with a 2004 vintage, and this year’s addition follows in a similar vein; 12 years old, cask strength and matured entirely in first fill ex-bourbon casks. Tullibardine whiskies have always been very hit or miss [...]...

Oh how we love to bask in the spotlight of altruism. We simply can’t help it sometimes. The season of goodwill is upon us and the Christmas spirits are flowing through us; mainly whisky with the odd splash of gin and touch of dry vermouth (who doesn’t love a cheeky martini now and again?). But [...]...

Peated. Port wood. Glendronach. Four words I got quite excited about when they were strung together in the same phrase a little while ago. Glendronach have released a peated port matured whisky, taking inspiration from an ‘old style’ of whisky making; using barley dried with Highland peat coupled with the 19th Century practice of importing [...]...

Jura have released a limited edition 20 year old whisky, which has been chosen by the distillery workers to celebrate the community spirit on the island, and has therefore been aptly named ‘One And All’. It’s not your typical Jura whisky, or even single Maltwhisky for that matter, having been matured in ex-bourbon barrels, [...]...

A smoky Glenturret… at cask strength… wha…?! You bet. The ‘Peated Drummond Edition’ takes its name from the distillery founders, John and Hugh Drummond, who signed an agreement in 1775(ish) with the neighbouring Ochtertyre estate in order to be able to use the estate’s peat in order to dry the distillery’s barley. This whisky was [...]...

Kilchoman have released two new whiskies in the past couple of months, both peated to 50ppm; one is their oldest whisky to date, and one has spent its entire life in ex-red wine casks. A rather interesting duo, I’m sure you’ll agree. The 2009 Vintage was bottled earlier this year as an 8 year old [...]...

The nice thing about becoming obsessed with flavour, as I am with the flavours of whisky and beer, is this obsession transfers to the other parts of the culinary world. Coffee, like whisky and beer, seems to be expanding into all sorts of different versions and styles. A whole new product for me to obsess [...]...

I hope you’re ready. We’ve got a helluva week coming up. After reviewing Lagavulin 12yo, Caol Ila 18yo, Collectivum XXVIII, Teaninich 17yo and Glen Elgin 18yo, things move up a notch this week as we work through the second half of this year’s Diageo Special Releases. We start today with Blair Athol 23yo before reviewing [...]...

From Blair Athol yesterday, we head into closed distillery territory for the remainder of the week as we conclude this year’s Diageo Special Releases reviews. The first of four releases from closed distilleries takes us to Port Dundas, which was situated on the north side of Glasgow. Established in 1811, it went on to become [...]...

I’m not going to lie, after yesterday’s shenanigans with Port Dundas, this Convalmore has a lot to live up to. We’ve moved back to Speyside today, and to a distillery which still exists in body, but perhaps not spirit. Situated on the outskirts of William Grant & Sons’ Glenfiddich/Balvenie/Kininvie complex, the remnants of Convalmore can [...]...

Where there is access to good barley, and good water, good beer and good whisky should follow. For both, patience, and a good business sense are required. Business needs ideas, an ability to be flexible at the right time, while sticking to your convictions. This business sense came across talking to the founder of Spirit [...]...

What a week it’s been so far. And things don’t let up much at all… today we taste this year’s Brora Special Release. I’m a bit of a Brora fan boy, if I’m honest, and a visit to the distillery earlier this year only served to ensure I look at whisky from this distillery through [...]...