Whisky 2017 – 52-57 – Back In Melbourne

52 – The Whisky Agency Casa De Vinos Ben Nevis 17 Years 2016
Honey, salted butter, golden syrup, kiwifruit, pear nectar. Chocolate mousse, orange segments, salt, green herbs, grilled pineapple, vanilla pudding, green grass.


53 – Glen Garioch for Shinanoya Ginza 21st Anniversary Bourbon Barrel 657 15 Years
Egg nog, flat Coke, vanilla, pine, hazelnuts, rose petals. Musk, white pepper, sarsaparilla, crushed ants, vanilla, slight sulphur.


54 – Adelphi Longmorn 28 Years 1985
Slight motor oil, grilled pineapple, green tomatoes, black jellybeans. Malty bread with butter, green herbs, grilled pineapple, salt.

55 – The Exclusive Grains Port Dundas 1991 25 years Cask 50412
Salami, honey, lemon zest, roasted quails with salt and pepper sauce, soy sauce. Tropical fruit, oily fish, green garlic shoots.


56 – Distilleries Collection Miltonduff 17 Years 1996
Glue, honey, salty butter, caramel, dried peaches and pears. Dry cake mix, vanishes away to nothing, caramel and bitter herbs.

57 – Glendronach 2003 for Sansibar Cask 4630 PX Cask
Dried apricots, pancakes with butter, glacé lemon, orange syrup, cocoa, pencil shavings. Stewed apricots, Xmas spice, dark chocolate, sultanas, vanilla, orange blossom water, sarsaparilla and malt.

Whisky 2017 – 41-48 – The Auld Alliance, Singapore

OK – So I went to the Auld Alliance in Singapore. Wow! I understand why it is regarded as the world’s best whisky bar. Yes, it was expensive but completely worth it – my only problem was my mistake ordering the Benrinnes. It is a fabulous dram, don’t get me wrong but didn’t really sit well with the other drams – a slight misstep when you are overwhelmed with such an imposing list. 

The Card Series were impeccable. I know there is a brouhaha regarding Japanese whisky prices and is it worth it. For me I tried three stunning, unique and consistent drams that deserve significant praise. 

The staff presented me with a mystery dram at the end a 1977 Sherry cask bottling of something Speyside. For me this was Ben Nevis but who knows. 

41 – Springbank 15 Years Old Tall Bottle from the 80s
Apricots, hand cream, brown sugar, plump raisins. Stunning mouthfeel, wonderfully spiced, salty, slight warm malt cake, stewed apricots dolloped with cream, cake mix.

42 – Springbank 12 Years Old tall bottle from the 80s
Fruit on a cheese platter, coffee grounds, tropical cordial. Leather, cream, perfumed soap, salt, slight tropical fruit sweetness, woody spices on the finish, malty.


43 – Benrinnes Silver Seal 30 Years 1984 Cask 2268
Malty, stone fruit, banana leaf. Hot, cake, leather, salt, maraschino cherries, Sacher torte, malt loaf with butter.


44 – Glendronach 31 Years 1978 Olorosso Sherry Cask 1040
Gravox, maple syrup, rubber, chocolate mousse, sulphur. Heavy and unctuous just crazy mouth feel, berry jam taken within an inch of its life, angry caramel, match heads, boot polish, motor oil.


45 – Hanyu Ichiro’s Malt Card Series 7 of Diamonds 1991 19 Years PX 2nd fill Cask 9031
Caramel, grappa, peanuts, stewed apple, vanilla, turps, sarsaparilla, German spice biscuits. Woody, perfume, bacon fat, smoked praprika, peanut brittle, gooseberries and stone fruit, milk chocolate.


46 – Hanyu Ichiro’s Malt Card Series 10 of Clubs 1990 PX 2nd fill Cask 9032
Wonderful cocoa and musk nose, orange marmalade, crepes with butter and cream, boozy stewed stone fruit. Toffee apples, cream, orange blossoms, leather, cream, white pepper, slight meaty note, white peaches, salt.


l47 – Hanyu Ichiro’s Malt Card Series King of Hearts 1986 PX 2nd fill Cask 9033
Smoked paprika, grape skins, roast chicken, Coke spider, sarsaparilla, musk, dark chocolate. Maple syrup, roasted vegetables, smoked paprika, cream on Xmas pudding, rockmelon, salty, rose hips, dry ginger.


48 – The Auld Alliance 1977 Sherry Cask (perhaps Ben Nevis)
Chocolate, dried apricots, salty butter, cake mix, yeast. Cake mix, apricots, leather, green peppercorns, cocoa, green herbs and salt, chocolate mousse, tobacco, spiced pumpkin.

Whisky 2017 – 38-40 – The Single Cask, Singapore

I’m overseas again, this time in Singapore. Had three cracking drams at The Single Cask served by the knowledge, friendly and part-time Melbournite; Brendan Pillai. Single Cask do a number of their own bottlings and are heavy on promoting the work of independent bottlers. A really nice touch is they like to serve a matching chocolate with each dram. Great bar, I highly recommend it. 

38 – Maltman Ben Nevis 15 Years Oloroso 1999 Cask 123
Sulfur, maple syrup, cocoa, apricot jam, candied lemon peel. Beautiful fruit sweetness, cough medicine, salted caramel, fruit tingles, cocoa, salt, matchheads.

39 – Single Cask 21 years Miltonduff Cask 2594
Toasted malt, an old butter churn, white chocolate, old apples. Stone fruit, really salty butter, chocolate mousse, mango, burnt butter finish, hand cream.

40 – Dun Bheagan Tobermoray 19 years 1995 Cask 1289
So excited when smelling this – salted caramel, crushed ants, apple cider, rancid butter (not in a bad way), pepper chicken, grilled pineapple, glue, cocoa. Sarsaparilla, salt, loads of butter, crushed ants, length for days, old apples, bounty bars, Mexican drinking chocolate, chicken stock.

Whisky 2017 – 1-3

And we begin again. 

1 – Glenlivet Nadurra American White Oak Batch FF0115
Raspberry soda, banana bread, cream, toasted pumpkin seeds, hand cream, lemsip. Toasty, dark malt bread with butter, dried pineapple, raspberry lollies, overly salty butter.

2 – Ben Nevis 1996 The Nectar of the Daily Drams
Honey, aspirin, marshmallows, maple syrup, melted butter, prunes, raisins, my mum’s brandy snaps. Wonderful mouthful, salt, cherries, loads of dried fruit, cake mix, apples and fresh apricots.

3 – Liquid Sun 6 Years PX Cask
Cucumbers, salt, honey, yeast, leather, new make, dried pineapple. Cucumber skin, salt, lemon, honey, butter, yeasty dough.

Whisky 2016 – Favourites of 2016

179 Whiskies done this year. Here are my top 5 in no particular order. 

89 – Spencer Collings & Co The Founders Release
Brown sugar, dark toffee, honey comb, sarsaparilla, marshmallow, vanilla. Honey, toffee, caramel, dark malt cake. Stunning heavy whisky.

102 – Ben Nevis The Whisky Agency 2013 1995 18 Years
Old leather, cake mix, almonds, green herbs, hazelnuts, as it opens up more and more cake mix – it is stunning. Slow to start but this amazingly long cake mix thing which lasts and lasts, apricot jam in a cake.

109 – Springbank 12 1990s bottling
Christmas cake, dusty and fruity, brandy, brown sugar, salty butter, rose hips, egg white, apricot . Huge butter, caramel and rubber, coffee, apricot delight, passion fruit. Brilliant.

136 – The Whisky Agency Ben Nevis 17 Years 1996 for The Mash Tun
Sweat (in a good way), caramel, salt, marmalade, creme brûlée, honey ice cream, baked potatoes. Tropical fruit, ice coffee, salt, butter in coffee, egg custard. Wonderful.

150 – 2 of 3 Heartwood
Chocolate mousse, cocoa, stewed apple, toasted malt, rose petals, flat coke, egg custard, pancakes with maple syrup and ice cream. Toasted malt, roasted corn, sarsaparilla, brown butter, raspberry soda, milk coffee. Wonderful.

Whisky 2016 – 165-170

165 – Asta Morris Ben Nevis 1996 19 Years Cask AM043
Pancakes, pine resin, stewed fruit, chocolate. Apricot jam, herbaceous, salted butter, pineapple upside down cake, mint.

166 – Cooper’s Choice Ben Nevis 1996 Port Cask Cask9152
Honey and salted butter on crumpets, rose petals, leather, flinty, maple syrup, gooseberries and cream. Musk lollies, salt, maple syrup loads of apple syrup, light maple syrup.

167 – Blackadder Black Snake V9-1st Blended First Venom
Woody and heady, a galvanized fence, stewed stone fruit, nori, maple syrup, leather and wood polish. Wonderful mouthful, heavily, honey, cream, sarsaparilla, cake spices, vanilla.

168 – Eld Vatten Aberlour 2009 PX Hogshead Cask SE064
Chicos, wood, grapes, meaty and spices, red apple, dried apricots, metallic. Slightly rubbery, cherries, melted salted butter, medicine, maple syrup, sweet paprika.

169 – Eld Vatten Glentauchers 2008 Sherry Butt SE065
Maple syrup, slated corn chips, chicos, wood polish, white pepper. Melted butter, salt, cloves, water (I know that is weird) maybe ozone?!?!, honey, toffee.

170 – Gordon & Macphail Clynelish 2001
Rubber, match heads, marmalade, apricot jam. Egg nog, salt, licorice, white chocolate.